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What's for Dinner #293 - the "little, leafing, and growing green" Edition! [through Apr 26, 2014]

  • roxlet Apr 21, 2014 06:39 PM
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The above quote from poet Delmore Schwartz is, to me, the most perfect description of the current state of things here in the northeast. The trees are all leafing out, every little green thing is showing its stuff, and spring is truly here!

As an antidote to yesterday's rich Easter dinner, tonight was a simple seared salmon, a little pesto pasta, and a green salad.

What's on your table as spring makes its way to your part of the world?

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  1. The salade lyonnase with TJ's pork belly was everything i wanted it to be. Light, yet rich in flavor. i made a sort of green goddess dressing for it with odds and ends - dijon, olive oil, lemon juice, s&p, scallions, leeks, parsley, oregano & thyme - all whizzed in the food processor. meanwhile, the BF diced and fried our potato "croutons" and seared the pork belly. in split second timing, i poached the eggs and we plated. a swell collaboration. my kinda meal. i fear that the BF will be dipping into what's left of the cannelloni, however, as dinner may have been a little light for him. believe it or not, the potatoes were just about three small (little bigger than an apricot, maybe) potatoes total between the two dishes. but after last night's pasta, butter & cheese fest, i needed to go a little light.

     
     
     
    13 Replies
    1. re: mariacarmen

      Looks...and sounds...great.

      1. re: mariacarmen

        Wow!! I think I know what I'm doing with some of my TJs pork belly. Do you slice and then crisp in a pan? Any more tidbits on that dressing?

        1. re: fldhkybnva

          no, you sear the whole thing in a very hot pan, all over, about 10 minutes total (or as brown as you like it), then slice it. sometimes I've put a glaze on it, too, after the searing and before the slicing, and stuck it under the broiler for a few minutes, and then sliced it. with the dressing this didn't need a glaze.

          the dressing is pretty much as above - as for measurements, I winged it - maybe a tbs of Dijon, juice of 2-3 lemons, some zest, 3-4 scallions, a tiny bit of sliced leeks, remnants of fresh herbs that were drying on our counter... just using things up. a little bit of salt, and then oil drizzled in while the whole thing was in the food processor. i'm having the leftover dressing for lunch today as a dipping sauce for sliced zucchini!*

          *and by "lunch* I mean, "all gone"!

          1. re: mariacarmen

            How do the leftovers work then in terms of reheating?

            1. re: fldhkybnva

              hah - you're asking the wrong people. we have never had leftovers of this. if we don't finish it at dinner, the BF demolishes it late night. we once had TWO of them for dinner, and by the time I woke up, it was all gone! he's very efficient, my little goat boy!

              I would think it would be like any other meat, tho, heat it slowly in the oven, maybe put it under the broiler again for a minute to re-crisp. or only sear one half of it, put the other half in the fridge for another day. it's fully cooked so i'm sure it would keep for a few days.

              1. re: mariacarmen

                Yum!

        2. re: mariacarmen

          That is spectacular. It is 9:30 AM and I'm already hungry.

          1. re: mariacarmen

            dressing sounds fantastic salad looks great

            1. re: mariacarmen

              Beautiful plating, and it sounds purely delectable.

              1. re: mcsheridan

                why thank you!

                thanks to all!

              2. re: mariacarmen

                Pure heaven on a plate mc. I had no idea TJ's had pork belly, must investigate...

                1. re: GretchenS

                  I noticed it the last time I was there, Gretchen. I suspect I'll be making a TJs & Wegman's run this weekend.

                  1. re: LindaWhit

                    I can't stand seeing it every time I open the fridge, it's WFD tomorrow. Not sure I can give it the quality treatment that mc did, but I'll try my best.

              3. Tonight was a marinated pork tenderloin, Spanish rice, and sautéed zuc, onion and peppers. Weirdly served with a vintage 1985 chateauneuf du pape. I know, freakish...but it worked. I am hittin' the cellar right now, trying to weed out vintages for sale at auction vs just drinking it :)

                 
                4 Replies
                1. re: sedimental

                  what's the pork marinated in, sedi? looks really good!
                  mmmmm... chateauneuf du pape...although i've never had vintage. nice dinner!

                  1. re: mariacarmen

                    Ha! I marinated it in something from the dollar store. Seriously, two Hispanic women were fighting over this marinade....so I grabbed some too. I had no idea.

                    It is called chef merito. It was really good! I might go back for more. I marinated it, then when cooking it, I added a bit of honey to coat. Very nice. Spicy hot with a bit of sweetness.

                    1. re: sedimental

                      is it one of these?
                      http://www.chefmerito.com/marinades.aspx

                      i'm bummed that more and more of our dollar stores are closing in the neighborhood. gentrification happens, and god knows i love living in the best area for food in the City, but it's still sad...

                      1. re: mariacarmen

                        Yes, exactly..... the Adobo Costillas Nortenas. It is really good!

                2. Tonight we had jumbo shrimp in a sauce of butter, white vermouth, garlic, shallot, Worcestershire, and hot pepper flake over aged Gouda and chive grits. Crispy maple Brussels sprouts on the side. I made the shrimp and the rest was left up to the man. All was tasty.

                  5 Replies
                  1. re: ChristinaMason

                    Niiiiice.

                    1. re: ChristinaMason

                      Yessssur.

                      1. re: eight_inch_pestle

                        Cheesy grits are such a rare indulgence...mmmm....

                        1. re: ChristinaMason

                          And perfect with jumbo shrimp!

                          1. re: ludmilasdaughter

                            Oh yeah.

                    2. Went to the local fishmonger who encouraged me to some very nice wild salmon. Prepared en papillote with shallots, tomatoes and parsley. Very succulent despite finishing at more medium done than I prefer. Leeks in mustard vinaigrette and potato chips alongside.

                       
                      3 Replies
                      1. re: ChrisOfStumptown

                        those leeks look marvelous....

                        1. re: mariacarmen

                          Nice and easy, poach until tender, shock, and toss with mustardy vinaigrette. I did seconds on those.

                          Edit: forgot to mention, gently squeeze leeks to extract water

                          1. re: mariacarmen

                            Recipe FYI

                            http://jimsproduce.net/leeks-in-vinai...

                        2. Been super simple around here lately.

                          Saturday was Loki salmon croquettes. Corn meal, buttermilk, shallots, mixed herbs, cayenne, and minced spinach in the patties. Not quite the classic soul food combo I grew up on, but I was just working with what we had in the fridge and pantry. Served on top of lightly dressed arugula and underneath a poached egg that in one case spent about 30 seconds too long poaching.

                          Sunday was spinach and cheese pizza with TJ's dough. Made a quick garlic oil for brushing the dough and tossing with spinach, and sprinkled the crunchy garlic over the top at the end.

                          Tonight was buckwheat pancakes made with cinnamon, brown sugar, vanilla, and frozen blueberries. Butter, plain yogurt, and some local wildflower honey for topping. An Aidell's chicken and sweet potato breakfast sausage to go with.

                          That's all I got.

                          1 Reply
                          1. re: eight_inch_pestle

                            Allergy season is HORRIBLE in these parts...headache, swollen & itchy eyes, throat feels like its closing up, even in my sleep and either a complete runny nose or at least one nostril clogged. I can relate...

                          2. I would have called this thread "The start to allergy season" edition. I've already got it BAD this year. :-(

                            And if I'm feeling up to the chopping when I get home from work tonight, I'll make lamb barley veg soup tonight to use up the leg of lamb. If I don't feel like it, probably BJ's Mandarin Orange Chicken, as I have some basmati rice to use up. Steamed carrots alongside if I go with the chicken.

                            11 Replies
                            1. re: LindaWhit

                              Aw. Sorry to hear about it. Luckily, I don't suffer from allergies, but my husband does, but only oak tree pollen it seems. Looks to be a bad year for people with allergies. I hope you have some good meds.

                              1. re: roxlet

                                I'm going to stick it out as long as I can. Itchy eyes can be helped with Visine A-C, and should the sneezing and stuffiness get bad, perhaps some OTC Claritin. We'll see how it goes.

                              2. re: LindaWhit

                                I am right there with you, Linda. Pollen is out in full force in DC area. When my windshield is dusted yellow-green, I know I will need a Bayer or two to make it through the day without a headache.

                                1. re: LindaWhit

                                  I never had allergies up until a few years ago. So far this spring they have been killer. I read somewhere that they actually might be worse due to the long and strong winter that we had.

                                  Both dinner options sound yum.

                                  1. re: LindaWhit

                                    I think I'm going with the Mandarin Chicken (I'll oomph up the sauce with some hoisin, some sriracha, and maybe some OJ, if I remember to stop and get some at the stupidmarket).

                                    Tomorrow it's supposed to be rainy, so it'll be more soupish weather.

                                    1. re: LindaWhit

                                      Second that Linda. Thought I was getting a cold but it's just that itchy sneezey short of breath thing, especially at the gym. A good excuse to stay home! Will freezer dive for the rest of the lentil soup for lunch.

                                      1. re: LindaWhit

                                        I just got back from the eye dr and not only do I have chronic dry eye syndrome but the allergies are impacting my eyes so badly I have add prescription allergy eye drops. I just want my contacts back!!! <sad face>

                                        Dinner tonigh was my ad hoc shepards pie. Delicious.

                                        1. re: foodieX2

                                          Oh, UGH, foodie! Sorry to hear about the CDE syndrome. :-(

                                          1. re: foodieX2

                                            Yes, t'is the season I guess. I also have chronic dry eye syndrome. So have added Thera Tears (OTC) per the Ophthalmologist's recommendations to the list of stuff to help.

                                            The antibiotic medication he prescribed has been used and is over with. So now it remains to be seen if this is really an allergy or something else. [sniffle sniffle, drizzle drizzle]

                                            1. re: Gio

                                              Ugh!! It's awful,isn't it? I am on restasis, a generic prescription allergy drop and OTC artificial tears. The cost of restasis alone is mind boggling.... It's eating into to my "eating out/high end ingredient" budget line!

                                              1. re: foodieX2

                                                Bummer. I do Pataday drops plus taking Aerius (the generic Kirkland version from Costco which is 1/3 the cost ) prophylactically from March to September. Works very well for me.

                                                WFD tonight was the lentil and barley soup I made last night, which was lucky as I didn't get home from work till 8. I added zucchini, carrot and kale to it so am feeling quite virtuous, though I overdid it a tad with the dried thyme. Dang, that stuff is strong.

                                                Five tubbies more of it went into the freezer for emergency dinners.

                                        2. Last night was turkey drumsticks in the slow cooker, along with mushrooms, onions and carrots. I strained the veggies out, dressed with butter and soy sauce (I'm hooked) and served alongside cheese tortellini and spring greens lightly tossed with olive oil and lemon.

                                          Tonight, tom yum soup and some sort of stir fry involving thinly sliced ribeye and the fresh green garlic I got on Sunday.

                                          1 Reply
                                          1. re: tcamp

                                            I'm also hooked on butter and soy sauce. I tried it for the first time on Sunday and while I'd like to try something new tonight I'm not sure I can resist so likely what's for dinner.

                                          2. It's been a few days of very simple, but tasty meals.

                                            For Easter, I had planned lamb but alas the leg I bought from TJs had a hole in the packaging so it was returned and instead I picked up dinner from the Farmer's Market and had the opportunity to try goat for the first time. I couldn't decide among the various cuts so decided to just go with the ground goat. Easter dinner was a ground goat stroganoff with Labne instead of sour cream.

                                            Last night's dinner was a super simple skillet meal of grass fed ground beef, broccoli and TJs bacon cheddar.

                                            For tonight, I need to use up the rest of the ground beef. Dinner will likely be another skillet meal with Bearnaise butter and soy sauce.

                                            5 Replies
                                            1. re: fldhkybnva

                                              Goat at your farmers market? And pierogies nearby?? I need a field trip to charm city, stat!

                                              1. re: tcamp

                                                The duck egg lady conveniently sells goat meat...it was a nice surprise. I haven't tried the pierogies but I'm tempted to. They can only be delicious when sold from a church that is smack dab in the middle of a bunch of row houses.

                                                1. re: fldhkybnva

                                                  Pierogies sold at a church??? If that isn't a sign then i don't know what is! Mushroom for me please :)

                                                  1. re: Ttrockwood

                                                    Cheese and potato or kraut please. I have a local polish deli that I need to go to.

                                              2. re: fldhkybnva

                                                Change plans - I decided on a carbonara-inspired dish instead. Ground beef and pepperoni tossed with green beans and finished with a duck egg, handful of Parm and tons of black pepper.

                                              3. We have just been eating the fridge with leftovers from Easter and the preceding "Thanksgiving in April" grilled turkey event - I refuse to cook anything new until the fridge is empty.

                                                I will probably just make a frittata of all the bits tonight

                                                1. Tonight's plan: Chives - first of the year from the garden - atop sliced potatoes. Along side skillet Cod in lemon-pepper butter. A spinach/tomato salad for color on the otherwise all-white plate.

                                                  We'll have the last of Easter ham steak for lunch today. With the last tasty and beautiful pink beet-pickled egg - photo and recipe comment over on The New Midwesternern Table thread. Link http://chowhound.chow.com/topics/921430

                                                  1 Reply
                                                  1. re: MidwesternerTT

                                                    Direct photo link
                                                    http://chowhound.chow.com/topics/9214...

                                                  2. Pan seared salmon, pasta with pesto. 15 minutes end to end.

                                                     
                                                     
                                                    3 Replies
                                                    1. re: rjbh20

                                                      Nothing like putting a quick dinner on the table, eh?

                                                      1. re: linguafood

                                                        Bearnaise would have been nice but I'm out of tarragon.

                                                      2. re: rjbh20

                                                        With a good cut of quality salmon, I feel guilty doing anything else with it.

                                                      3. Tonight will be an uninspired but always welcome standby: chicken fajitas! I always use thigh meat so they end up very succulent. DH will probably eat tortillas with his, I'll do mine over a salad.

                                                        Last night was the Paul Prudhomme Cajun meatloaf, tweaked to made it low-carb. Fabulous. One of the best meatloaves I've ever had!

                                                        1. Well, tonight we'll have split pea soup and homemade dutch oven bread. Last of the ham to use up. Last night I threw together a red potato, sweet potato,cauliflower gratin with ham. Cheesy and bubbly wtih gouda and havarti on top. Delicious! Would make again. Pretty sure I didn't need a 4 lb ham for 3 adults and 2.5-year-old on Easter!

                                                          I look forward to a non-ham dinner tomorrow.

                                                          2 Replies
                                                          1. re: tiffeecanoe

                                                            I've still got some ham to use up too! We ended up buying a 7lb ham for two people because it was on sale. Needless to say, I had my hands full with leftover ham recipes. My next recipe will be split pea soup.

                                                            1. re: NancyChin

                                                              I'm sure you know Dorothy Parker's famous quote that the definition of eternity is two people and a ham.

                                                              Sliced ham freezes very well.

                                                          2. Leftovers part trois:
                                                            grilled burgers (which the man overcooked slightly. It was sad.)
                                                            spaghetti squash gratin
                                                            sauteed spinach with onions, garlic, ginger

                                                            And now...I mostly have nothing to eat. To the grocer!

                                                            1. I need a bit of a detox after Easter weekend! Last night I made a really yummy salad with shredded cabbage, kale, and brussels sprouts in a lemon-olive oil dressing so I will have that again, probably with a poached egg on top! Maybe some diced, roasted potatoes mixed in too. Yummy and makes me feel better about all the heavy food and copious amounts of booze I've been having lately :)

                                                              3 Replies
                                                              1. re: bustlingswan

                                                                I hear ya on this! Detox much needed.

                                                                1. re: bustlingswan

                                                                  welcome, bustling!
                                                                  your detox dinner echos mine, down to the diced potatoes, above, although yours had much more good healthy roughage. sounds great.

                                                                  1. re: bustlingswan

                                                                    Yup, I really strapped on the feedbag last week - I'm currently tapering ;). I should be off butter completely by the weekend.

                                                                  2. WFD: Sliced baked ham on Kaiser rolls, and tossed salad. The rolls will be slathered with wasabi mayo on one side and whole grain mustard on t'other. In between there will be sliced cheddar, ham, tomato, sweet onion, half sour pickle slices. G's favorite TJ's Hawaiian BBQ potato chips will probably make an appearance. They are awfully tasty I must admit.

                                                                    1 Reply
                                                                    1. re: Gio

                                                                      I can taste that.

                                                                    2. Yesterday was such a nice day here in CNY that we decided to fire up the grill for the fist time since fall. I made some lamb burgers that had various Greek themed spices and feta cheese in them, grilled asparagus, and roasted potatoes. Very satisfying.

                                                                      It's chili and dreary today, so I'm thinking Italian wedding soup with some kale mixed into it. Maybe I'll pull some rolls from the freezer and warm them up.

                                                                      1. cilantro/cumin/oregano roast pork, roast beets/sweet potatoes/parsnips and instant polenta.

                                                                        1. Pork in Hoisin Sauce

                                                                          Second iteration on the leftover roast pork from Sunday; onions, cubed pork, green beans. Sauce made from a 3-2-1 mix of hoisin, light soy sauce, seasoned rice vinegar, plus a bit of sesame oil.

                                                                          All over white rice.

                                                                           
                                                                          2 Replies
                                                                          1. re: mcsheridan

                                                                            very appealing. did you thicken the sauce?

                                                                            1. re: ChristinaMason

                                                                              No, just the mixture as described. I poured the sauce over the pork and veggies, stirred it all up and brought the sauce to heat.

                                                                              It was thick enough on its own; Lum Kum Kee sauce is pretty thick to start with, and it was the 3 in the 3-2-1.

                                                                              FTR, I'm making this again. Best stir-fry sauce I've come up with to date.

                                                                          2. Tonight it's linguine tossed with white wine, garlic, spinach, butter, olive oil, crushed red pepper, mushrooms and cherry tomatoes. Romano cheese. Could have used some fresh parsley but I was too hungry to go to the store.

                                                                             
                                                                            1 Reply
                                                                            1. re: gemvt

                                                                              Wowza. Looks wonderful.

                                                                            2. Had the first meeting with the builder of our new home today. Found out I can't paint my house grey cause the stupid neighbors are already doing it. I already hate them :-P Just kidding.

                                                                              Tonight's dinner is turkey burgers on the grill. I think I'll do cheddar and bacon and BBQ sauce as well. Sides will just be chips and a salad with ranch (because that's all I have in the fridge!).

                                                                              ETA, forgot to say I'm super excited though... builder told me he can put in a walk-in pantry!! I was really sad to lose the one I have but they already had a plan for it from another house they built. So yay!

                                                                              4 Replies
                                                                              1. re: juliejulez

                                                                                Two big thumbs up on the pantry.

                                                                                1. re: juliejulez

                                                                                  Good for you about the pantry. I love the one James built me. God love him, he was using one cupboard when I first moved in. I can appreciate the value of a nice pantry.

                                                                                  1. re: juliejulez

                                                                                    MAJOR thumbs up on the walk-in pantry!

                                                                                    And maybe you can go with a pale green-gray or a blue-gray for the house?

                                                                                    1. re: LindaWhit

                                                                                      Yeah I like stuff in the blue tones, SO doesn't as much. We might go for a darker brown with cream or white trim and black shutters. There will be some stone detail too so I have to pick that as well.

                                                                                  2. Winter vortex has given way to pollen vortex. Bummer

                                                                                    The plan tonight was to reprise Sunday's meal but retrieving a Chicago deep dish pizza from the freezer made a lot more sense. A Lou Malnati's sausage pie is WFD. Wine and beer will be on the counter, Sawx and Yanks on the plasma.

                                                                                    4 Replies
                                                                                    1. re: steve h.

                                                                                      Some nights ya just wanna a pizza and beer. Or wine. ! totally get that. The Sox & Yanks. I'm almost afraid to watch.

                                                                                      1. re: Gio

                                                                                        it's not a rivalry without gut-wrenching emotion.

                                                                                        ...just saying

                                                                                        1. re: steve h.

                                                                                          I hope Ellsbury got a good reception upon his introduction. The Red Sox fans can boo his at bats, but I really hope they gave him the welcome back he deserved after helping get two World Series titles for Boston.

                                                                                          1. re: LindaWhit

                                                                                            He got some boos first at bat but that's only fair. Later, he also got some RBIs. The guy is good. A class act.

                                                                                    2. tonight is grilled chicken breasts marinated in Goya Mojo marinade to go with leftover mashed potatoes and stuffing. I may or may not make roasted broccoli to go with.

                                                                                      1. Carrot/fennel/ginger soup with warmed up leftover Easter rolls was WFD. Simple and filling.

                                                                                        Alas the nice stretch of weather appears to be ending tomorrow so the last of the lamb will become an ersatz shepards pie as I won't mind turning on the oven.

                                                                                        5 Replies
                                                                                        1. re: foodieX2

                                                                                          Just curious - what is going to be ersatz about your Shepherd's Pie? You're off to the right start with leftover lamb.

                                                                                          1. re: mcsheridan

                                                                                            It's ersatz because Ill do it with whatever is on hand. This version is being topped with leftover delmonico potatoes. I minced up the lamb in the FP and then sautéed some onions and garlic in bacon grease in my CI pan, added some chopped tomatoes, a few glugs of red wine, the leftover ginger carrots, some herbs, S&P and a couple hits of hot sauce and Worcestershire and let it simmer down and reduce. I then added the lamb, stirred and topped the whole thing with the leftover 'taters and popped it the oven. It's been in there about 20 minutes or so. In a little bit I'll turn on broiler to get the top all golden brown.

                                                                                          2. re: foodieX2

                                                                                            Interested in how you adapted the meatloaf---almond meal?

                                                                                            1. re: ChristinaMason

                                                                                              Was this meant for me?

                                                                                              1. re: ChristinaMason

                                                                                                I'm thinking it was for biondanonima above. If so, she used pork rinds instead of breadcrumbs.

                                                                                            2. Pork chop puttanesca, corkscrew pasta and belize coleslaw. Nothing fancy going on here. I am making an extra thick white sauce to make ham croquettes some time this week before I make the ham go nite nite in the freezer. Pea soup plans for the rest of the ham on the bone. MMMM.

                                                                                              4 Replies
                                                                                              1. re: suzigirl

                                                                                                Can you please elaborate on the belize coleslaw? I'm always looking for different ways to make it.

                                                                                                1. re: ludmilasdaughter

                                                                                                  I don't measure but it is:

                                                                                                  half a bag of shredded cabbage or a quarter of a head
                                                                                                  one Kirby cucumber diced
                                                                                                  two roma tomatoes or one tomato, chopped
                                                                                                  Lawry's seasoned salt to taste
                                                                                                  neutral oil
                                                                                                  white vinegar

                                                                                                  you can sub out the oil and vinegar if you wish. I learned it from a missionary friend who learned it in a small village in Belize that had no refrigeration so it is served room temperature but you can chill it if you prefer. It is very simple.

                                                                                                  1. re: suzigirl

                                                                                                    Thank you so much! This will be on my dinner menu soon.

                                                                                                    1. re: ludmilasdaughter

                                                                                                      You're welcome. It is really simple and refreshing.

                                                                                              2. heading over to my sister's house for the evening, and we'll nosh on some seared foie she defrosted on Sunday but did not get to - i'm sure it'll be ok as it is shrink-wrapped. we'll make a little gastrique to go with... not sure what else, but there shall be foie. yum.

                                                                                                1. Pork souvlaki with tzatziki and choriatiki on the side. It was ok. Didn't rock our world. The tzatziki was quite good, tho.

                                                                                                   
                                                                                                   
                                                                                                  3 Replies
                                                                                                  1. re: linguafood

                                                                                                    Looks freakin' fantastic to me. I am asking James about making kabobs this weekend.

                                                                                                    1. re: suzigirl

                                                                                                      A lot of the pieces were cooked unevenly. I left it to my man to string up the skewers, since I had done everything else for dinner, and we think he just packed them too tightly....

                                                                                                      Oh well, the flavors were good and I'm stuffed to the gills.

                                                                                                      Plus leftovers: lunch for señor lingua.

                                                                                                      1. re: linguafood

                                                                                                        I have a nod to kabobs for this weekend. I have a ton of fresh oregano and parsley in the garden and I can't wait to get the goodies like Campari tomatoes, peppers, mushrooms, onions and sizzler steak and chicken per James request.

                                                                                                  2. The guests took a road trip for a day or two gave me a minute after work to straighten up and just enough time to whip myself up a kimchee turkey melt before heading to the bar for flyers playoffs and dollar pints

                                                                                                     
                                                                                                    1. So many delicious dinners here. I see the winter blahs have passed and you all have caught the cooking bug again. Nice.

                                                                                                      I played sous chef again tonight. We had a romaine salad topped with grilled pineapple and orange bell pepper strips, Thai red curry-marinated chicken tenders, chopped peanuts, alfalfa sprouts, champagne mango, and a basil-yogurt-fenugreek dressing. Tasty and eclectic.

                                                                                                      1. There was some kind of crazy going on today..... Worked late and we ordered dinner in. Moroccan carrots, israeli salad, and hummus with pita from nish nush. I just nibbled while i worked and once home tossed the rest of carrots and israeli sald with greens for a big salad i drizzled with the awesome hummus.
                                                                                                        Glass of reisling a la carte.

                                                                                                        1. Tonite I made a small salad of lettuce and arugula greens from the garden, lightly dressed with olive oil, lemon juice, s&p, and just a touch of honey for sweetness, and topped with a healthy portion of burrata.

                                                                                                          Then I made homemade malloreddus with a sausage ragu, dusted with Fiore Sardo.

                                                                                                           
                                                                                                           
                                                                                                          5 Replies
                                                                                                          1. re: Novelli

                                                                                                            That pasta photo made my mouth water even before I got to the description!

                                                                                                            1. re: ChristinaMason

                                                                                                              Agree! Pasta envy here...

                                                                                                            2. re: Novelli

                                                                                                              Your arugula looks lovely! I have garden envy because my home grown arugula always looks sad and weed-like.

                                                                                                              1. re: Novelli

                                                                                                                That's so fabulous looking!

                                                                                                                1. re: roxlet

                                                                                                                  Thanks All! It was pretty spicy, but good. Not bad for an hour's worth of work.

                                                                                                                  I have to say though, I like my GFs phone pic (burrata) better than the camera pic I took of the pasta.

                                                                                                              2. Watching the Kings game. Oh boy, loosing again. This has been a terrible match up with the Sharks. So, there is a bottle of wine! Managed to reheat last nights homemade cauliflower soup and made quesadillas.

                                                                                                                1. I made Marcella Hazan's simple tomato sauce for the first time last night. Ridiculously easy and still yummy. Tonight, we will probably eat up some leftovers that are taking over my fridge.

                                                                                                                  http://www.yummyreads.com

                                                                                                                   
                                                                                                                  2 Replies
                                                                                                                  1. re: NancyChin

                                                                                                                    nice photo!

                                                                                                                    1. re: gini

                                                                                                                      Thanks, gini! I'm practicing still. It can be frustrating when I'm trying to hold my camera steady and get the right angle, but I just want to eat my dinner while it's warm, lol.

                                                                                                                  2. Starters was a pair of shrimp polpettina with pepper cress and a bit of Pernod on the rocks.

                                                                                                                    The first basil crop arrived so pesto was an easy call. I've been waiting half a year! Local crop asparagus an poached egg rounded it out.

                                                                                                                     
                                                                                                                     
                                                                                                                    2 Replies
                                                                                                                    1. re: ChrisOfStumptown

                                                                                                                      Pesto looks great - I cannot wait for fresh garden basil

                                                                                                                      1. re: ChrisOfStumptown

                                                                                                                        lovely!

                                                                                                                      2. Leafing and growing green indeed: Last fall's chard surprised me by popping up again, so I made a frittata from that, sausage, and feta, and another with prosciutto, mascarpone, parmesan, and the parsley that's gone mad (Seattle doesn't really get much of a frost). We ate a bit and tucked away the rest to get us through the next couple of weeks as I get busy with work.

                                                                                                                        1. So much good food over the past few days in the Bay Area -- will post a link when I get the report done. WFD last night was delicious leftover Easter strata courtesy of the SIL. Tonight I'm baching it with pan fried sole and steamed broccoli while making a lentil and barley soup for tomorrow.

                                                                                                                          1. So, there's a lamb dinner proposed Chez Harters. We've got a recipe for using lamb mince but there's sfrom Sunday roast, so I'll finely dice that up instead.

                                                                                                                            Onions are caramelised. Chopped garlic and red chilli go in and get a bit of a fry. Bulghar wheat is softened in hot water. A sauce is made of tahini, lemon juice, garlic, yoghurt, salt, pepper.

                                                                                                                            Cumin seeds and crushed coriander go into a pan with some oil along with the diced lamb and it's fried until it's gone a bit crispy. The onion mix is then added and everything's heated up.

                                                                                                                            Cherry tomatoes, spring onions, parsley and lemon juice are added to the bulghar mix and this is then spread out on a serving platter. Lamb mix goes on top, followed by a drizzle of the yoghurty sauce.

                                                                                                                            I think it'll need some lavash bread as well - not least as we've a tub of houmous that needs using.

                                                                                                                            It's going to be quick to prepare which is just as well as, for a retired person, I've got a busy day - visit to the garden centre to buy plants for a border I'm redeveloping and the book manuscript is back from the editor at the publisher with lots of alterations needed - mainly changes to conform with their house style of punctuation and the like, rather than any major re-writes. So, a slow tedious job just wading through it all.

                                                                                                                            4 Replies
                                                                                                                            1. re: Harters

                                                                                                                              Nice work if you can get it!

                                                                                                                              1. re: Harters

                                                                                                                                That lamb dinner sounds so good. I love the idea of mincing a leftover roast instead of using ground.
                                                                                                                                Where is the recipe from? This sounds like something we would enjoy, especially with the bulgur.

                                                                                                                                1. re: rabaja

                                                                                                                                  Recipe was a magazine cut-out that's been in our "to try" file for ages. No idea about origin but, very probably, BBC Good Food magazine (font and style look likely)

                                                                                                                                  Process is pretty much as my original post but folks here would easily conjure up their own verison. Ingredients for 2 are:

                                                                                                                                  Olive oil
                                                                                                                                  2 onions, halved and thinly sliced
                                                                                                                                  3 garlic cloves, crushed
                                                                                                                                  1 red chilli, deseeded and finely chopped
                                                                                                                                  100g bulghar wheat
                                                                                                                                  1 tbsp tahini
                                                                                                                                  juice 1 lemon
                                                                                                                                  2 tbsp yoghurt
                                                                                                                                  2 tsp each cumin & ground coriander
                                                                                                                                  200g lamb
                                                                                                                                  100g cherry tomatoes, quartered
                                                                                                                                  2 spring onions, finely sliced
                                                                                                                                  Small bunch parsley, chopped.

                                                                                                                                  Needless to say, we had a pub lunch after the garden centre that has left me doing me famous impression of a sloth - so no book revision. Nor do I feel at all hungry so dinner will be late.

                                                                                                                                2. re: Harters

                                                                                                                                  Lamb is on the menu chez moi tonight as well - Herbed Lamb Meatballs from Food & Wine: http://www.foodandwine.com/recipes/he... I may or may not make the tomato sauce, but there will be ricotta to go on top!

                                                                                                                                3. Hi, WFD peeps! I just wanted to drop in with a quick note to say how kind and welcoming you all are and how much I enjoyed posting here for the short while that I participated in WFD. I've been cutting back more and more on my chowhound time, which is why you haven't seen me here. But I thought you all deserved a happy wave from Canada. Happy eating to all of you!

                                                                                                                                  4 Replies
                                                                                                                                  1. re: TorontoJo

                                                                                                                                    I was wondering where you scurried off to :)

                                                                                                                                    1. re: fldhkybnva

                                                                                                                                      I've been posting on CH for so long that sometimes I think of it like a big extended family (including those annoying uncles that piss everyone off). And when someone I like suddenly disappears, I'm always left wondering what happened and if everything is ok. So I thought y'all deserved a note. :0)

                                                                                                                                      1. re: TorontoJo

                                                                                                                                        Thanks, TJ. Wave returned from north west England.

                                                                                                                                        Similar problem on another board I use. In fact, even worse, as it allows messaging. So, you suddenly realise that someone has "gone missing" and you PM them with no response. Always makes me think the worst has happened.

                                                                                                                                        1. re: TorontoJo

                                                                                                                                          I feel the same way. Don't be a stranger!

                                                                                                                                    2. I love your title but we are stuck in cold and grey and rainy here today. So it looks like we'll freezer dive for dinner - there's some low fat beef chili in there somewhere. Waiting for the buds to pop- maybe next week we'll see some 'little leafing growing green'.....

                                                                                                                                      1. 3 strips of bacon, two fried eggs cooked in bacon fat & covered in very, very sharp cheddar. A glass of grapefruit juice alongside. Breakfast for dinner! I only get to do that when the man doesn't require feeding.

                                                                                                                                        2 Replies
                                                                                                                                        1. re: gini

                                                                                                                                          Bacon and eggs. Can't get much better than that!

                                                                                                                                          1. re: gini

                                                                                                                                            Just checking if my new phone uploads well. Nothing to see here.

                                                                                                                                             
                                                                                                                                          2. Trying to remember what I've had to eat this week... We road tripped to the Great Sand Dunes National Park on Friday and had an amazing burger for lunch along the way. So amazing, that we weren't hungry for dinner and just snacked on some fruit and a bag of cheetos we had in the car.

                                                                                                                                            Saturday was steak sandwiches (good, but not good enough to describe in great detail).

                                                                                                                                            Sunday was homemade sloppy joes on seeded rolls, with half-mashed chive-sour cream potatoes and a little salad on the side. I guess we're not really Easter people.

                                                                                                                                            Monday was... frozen pizza?

                                                                                                                                            Last night we broke out the grill for the first time this season and made fajitas. Skirt steak rubbed with ground NM chile, salt, pepper, garlic powder, a bit of amchur powder (I wanted a bit of sour, but also wanted to keep the rub dry) and Mexican oregano. Grilled to a perfect medium rare, sliced thing and served with yellow peppers and onions which were started on the grill and then finished with butter on the stove. I also made a little salsa from some smokey grilled tomatillos, canned green chiles (yeah, I know, but they were $0.50/can), and a spoonful of the ground NM chile for heat. There were flour tortillas. There was Full Sail IPA. There was a sunset watched from the porch. There was a soundboard recording of a 3-hour-long Neil Young concert from last year (at almost 70, the guy is still amazing). There were also, inexplicably, baked potatoes with sour cream. I think the BF had a craving.

                                                                                                                                            1. Last night I roasted a Cornish hen, dusted with chicken stock powder ...and butter :/ 400 convection oven for very tasty, crispy chickeny, buttery skin! ....then we made a few huge batches of pesto for the freezer. I used some of it to mix with tortellini, tomato, prosciutto and smoked mozzarella as a side to my hen.

                                                                                                                                              Tonight I am going out to the famous Willows inn on Lummi island for a private dinner and to hear author Jamie Ford talk about his new book. Loved the Book Hotel on the Corner of Bitter and Sweet (for any of you book worms out there.) Should be fun..and I know the food is fabulous!

                                                                                                                                              3 Replies
                                                                                                                                              1. re: sedimental

                                                                                                                                                "dusted with chicken stock powder"! you mean like, bouillon? I've never heard of doing that, but it sounds brilliant!

                                                                                                                                                1. re: mariacarmen

                                                                                                                                                  Yeah! I have a variety of them because I cook a lot of Latin and Asian foods. Maggi and Knorr make them as powders, so you can use them like salt. The writing is not in English but both have a chicken on the front. Definitely not a health food but full of Chickeny goodness :)

                                                                                                                                                  1. re: sedimental

                                                                                                                                                    I've seen that chicken powder at the condiment/sauce bar at our local hot pot.... wonder what the application there is supposed to be, other than add it to one's sauce concoction....

                                                                                                                                              2. WFD: Roast chicken with quartered lemons, and garlic cloves in the cavity; and S & P, garlic powder, ground cumin sprinkled on the skin. In the roasting pan with the chicken will be onions, potatoes, fennel bulb, oranges. These will be quartered and seasoned with the same mix as the chicken but including EVOO. I'll probably pour in a half glass of white wine as well. Asparagus will be roasted separately.

                                                                                                                                                Many people don't like a sweet with meats or poultry but G and I do. My mother used to make her version of canned peaches using the fruit from the trees in her garden and her secret spice mix. So each winter we would have roasts accompanied by these luscious, juicy, sweet peaches. They're especially delicious with roast lamb and turkey. This and Concord grape jam from our vines were the only things she canned. The apples and pears would be eaten out of hand or used in baking.

                                                                                                                                                16 Replies
                                                                                                                                                1. re: Gio

                                                                                                                                                  Yah, you lost me at the peaches preserve :-), but the chicken sounds mighty tasty!

                                                                                                                                                  1. re: Gio

                                                                                                                                                    i'm totally with you on fruits and meat - love the pairing.

                                                                                                                                                    last night my sister seared up some foie we had frozen, and made a little gastrique of - of all things - stupidmarket strawberry jam, balsamic and red wine vinegars. perfect combo - sweet, salty, fatty, yum. eaten over bread fried in the melted fat from the foie.

                                                                                                                                                    1. re: mariacarmen

                                                                                                                                                      Foie is a whole other story.

                                                                                                                                                      1. re: mariacarmen

                                                                                                                                                        Ditto the sweet with meat fandom. I love apricot preserves with chicken, plum ketchup with meatloaf or pork, mint jelly with lamb. :-D

                                                                                                                                                        1. re: LindaWhit

                                                                                                                                                          Yup, sign me up for the sweet meat fan club too! The roast chicken I made with figs, onions, garlic and rosemary two years ago is still the best roast chicken I've ever made.

                                                                                                                                                        2. re: mariacarmen

                                                                                                                                                          That just sounds fabulous! (My dirty little pseudo-gastric secret is: preserves and Worcestershire. Shhh, don't tell anyone)

                                                                                                                                                        3. re: Gio

                                                                                                                                                          People *say* they don't like meat & sweet flavors but will eat meat with sweet barbecue sauce, hamburgers and hot dogs with catsup, and shovel away General Tso's chicken like it's going out of style.

                                                                                                                                                          I recently made Ottolenghi's chicken with clementines and arak. It's got fennel as well. Very similar to your roast chicken. Great combination.

                                                                                                                                                          1. re: ChrisOfStumptown

                                                                                                                                                            Well, being part of "people" in general, I can safely say that I absolutely, positively HATE sweet bbq sauce. Hot dogs are basically salt in casing, so a little ketchup helps that sodium bomb go down. But that's not really considered food, is it?

                                                                                                                                                            Fine, there are a few exceptions -- the aforementioned foie, which simply needs some acidity (and *maybe* sugar) to cut through the richness, e.g. kumquats; venison and maybe duck breast can be alright with berries or sour cherries.

                                                                                                                                                            But, as you'll note -- neither of these are necessary on the sweet side as far as fruit goes.

                                                                                                                                                            People say and like all kinds of crazy things, btw '-)

                                                                                                                                                            1. re: linguafood

                                                                                                                                                              I say this on behalf of all Chicagoans, current and former: ketchup has no place on a hot dog.

                                                                                                                                                              I agree with the point you are making though. It's all about balance. Bring in sweet, you need sour or bitter. If you have spicy heat, you can add sweet. Etc.

                                                                                                                                                              But a lot of people in the big wide world love sugar-salt-fat bombs.

                                                                                                                                                              1. re: ChrisOfStumptown

                                                                                                                                                                Ha. As someone who hasn't had a hot dog in probably 2.5 decades, I don't really have a horse in that particular race.

                                                                                                                                                                For me, it's usually about balance. But for the most part, I could do without embellishing dishes with raisins and other overly sweet things.

                                                                                                                                                                1. re: linguafood

                                                                                                                                                                  Agreed. For instance, why are dried cranberries in EVERYTHING? I ordered an edamame salad the other day, and it had cranberries in it. WTF?

                                                                                                                                                                  1. re: biondanonima

                                                                                                                                                                    I hate fruit in salads, save for the notable exception of grapefruit supremes in shaved fennel salad with blue cheese & toasted walnuts in a very zesty walnut vinaigrette.

                                                                                                                                                                    What can I say, I'm pretty specific about my food :-D

                                                                                                                                                                2. re: ChrisOfStumptown

                                                                                                                                                                  "But a lot of people in the big wide world love sugar-salt-fat bombs.

                                                                                                                                                                  Isn't this the premise of most if not all chain dining?

                                                                                                                                                                  1. re: JTPhilly

                                                                                                                                                                    Looks that way to me!

                                                                                                                                                              2. re: ChrisOfStumptown

                                                                                                                                                                I know, Chris. Curiously, I really don't like sweet foods, but the fruit/meat combo seems different to me.

                                                                                                                                                                That Ottolenghi recipe is absolutely wonderful, isn't it.

                                                                                                                                                                1. re: Gio

                                                                                                                                                                  It's a very deft balance of flavors. He seems to like orange, chicken and fennel. There's another combination in that book with saffron and herbs that's also good.

                                                                                                                                                            2. Oy. Too much cooking two days in a row '-D

                                                                                                                                                              Time to go out for some clean eats: beef tartare and martinis. Poyfect Wednesday meal.

                                                                                                                                                              2 Replies
                                                                                                                                                              1. re: linguafood

                                                                                                                                                                I love a good gin cleanse.

                                                                                                                                                                1. re: rabaja

                                                                                                                                                                  It's da best.

                                                                                                                                                              2. After spending money on first class flights, the condo, delicious meals, tequila, pottery, and a gorgeous lamp last week in Mexico, we are on a tighter budget for the rest of the month which is fine with me.

                                                                                                                                                                I pulled a dish of frozen stuffed shells from the basement freezer. I'm defrosting a container of what looks like just homemade sauce but I'm hoping there are meatballs hidden in there somewhere b/c my husband always wants some kind of meat with his meal. I'm going to make a green salad to go with. No bread as we both need to lose a few pounds after our gluttonous eating last week.

                                                                                                                                                                If the sauce is just sauce, then I will use it tomorrow to make pasta pomodoro from the Carmine's cookbook. We shall see!

                                                                                                                                                                1. Thanks GS! I've made it a few times now - but I know you've been MIA. so good to see you here again!

                                                                                                                                                                  1. whaddaya mean, nothing to see! bacon eggs and melty cheese!

                                                                                                                                                                    3 Replies
                                                                                                                                                                    1. re: mariacarmen

                                                                                                                                                                      What's going on with you, girl? You're posting all willy-nilly out of order! LOL

                                                                                                                                                                      1. re: LindaWhit

                                                                                                                                                                        My tablet did that last week. I got pissed and didn't post for a while and it resolved itself.

                                                                                                                                                                        1. re: LindaWhit

                                                                                                                                                                          I don't know! Kept trying to move them, then gave up.

                                                                                                                                                                      2. In the previous WFD thread, prima linked to a cauliflower couscous recipe:

                                                                                                                                                                        http://leitesculinaria.com/7276/recip...

                                                                                                                                                                        I bought everything required for the recipe and planned on making it tonight. Two things; this is not a recipe to make on a night where things have gone crazy at work, you're exhausted and grumpy, you need to clean because someone is coming to inspect the place tomorrow, and you're going to trivia night in 2 hours. You'd think finely dicing the cauliflower would be relaxing, but no.

                                                                                                                                                                        And: it is *absolutely delicious*. Totally worth it. I ate half the damn pan.

                                                                                                                                                                        1 Reply
                                                                                                                                                                        1. re: gemvt

                                                                                                                                                                          So good to hear another great review. I booked mark it to make this weekend. It sounds so good!

                                                                                                                                                                        2. I was going to make the lamb barley & vegetable soup tonight, but decided instead to just go with a few slices warmed up with some gravy. I steamed some baby creamer potatoes and green beans for sides. Mint jelly, of course.

                                                                                                                                                                          And a glass of wine. It is, after all, Hump Daaaaaayyyy!!

                                                                                                                                                                          1. We've been eating Sunday's ham dinner leftovers for the past couple of days. Today's dinner for the DF is going to be braised stew beef (onions, bells, carrots, celery seed) with gravy over beef flavored (stock) rice and a side off buttered peas. I made myself a spinach salad with smoked hard boiled egg, cherry tomatoes and peas with Vidalia onion vinaigrette.

                                                                                                                                                                            1. Well, had some grass feed ground beef from the farmer's market defrosting, but that will wait until tomorrow night. Just spent some time talking with my sister and she had one of those terrible, horrible, no good, very bad days (i.e. police at 8:30 in the morning etc.). So I'm going to help her relax at her favorite bar. There will be Manhattans, artichokes, fries, brussel sprouts, and whatever else she wants. It's the least I can do as her big sister.

                                                                                                                                                                              2 Replies
                                                                                                                                                                              1. re: Aussieshepsx2

                                                                                                                                                                                My goodness! Glad you're close enough to be able to console her in person.

                                                                                                                                                                                1. re: Aussieshepsx2

                                                                                                                                                                                  You are a really great big sister. Makes me wish I had one.

                                                                                                                                                                                2. Pasta tonight. Tagliatelle in a cream, butter and cheese sauce (Hazan's recipe). Crispy prosciutto bits will be added for that piggy/salty goodness. Beer and wine will be on the counter. Baseball (Sawx and Yanks) plus NCIS: LA will vie for screen time.

                                                                                                                                                                                  7 Replies
                                                                                                                                                                                  1. re: steve h.

                                                                                                                                                                                    For a split second I thought you said prosciutto BLT's not bits and my heart leapt with joy. Dinner still sounds fabulous. All hail the pig.

                                                                                                                                                                                    1. re: suzigirl

                                                                                                                                                                                      Very cool. Deb makes a grilled cheese sandwich with prosciutto and gruyere that always gets my attention.

                                                                                                                                                                                      1. re: suzigirl

                                                                                                                                                                                        Prosciutto BLTs sound pretty damn good actually. Although not in tagliatelle.

                                                                                                                                                                                      2. re: steve h.

                                                                                                                                                                                        Tagliatelle with Hazan's Alfredo sauce topped by crispy prosciutto bits.

                                                                                                                                                                                         
                                                                                                                                                                                        1. re: steve h.

                                                                                                                                                                                          Damn, man.....

                                                                                                                                                                                          1. re: LindaWhit

                                                                                                                                                                                            Tasty stuff.

                                                                                                                                                                                          2. re: steve h.

                                                                                                                                                                                            Mmmm-mmm. Mother's milk.

                                                                                                                                                                                        2. Sloppy Suzi Joe's with a beef broth and onion gravy. James hates the canned stuff. The yummy Heinz baked beans from the UK in the teal can with bacon, ketchup, onions and a squeeze of mustard to doctor it up. Leftover belize coleslaw also.

                                                                                                                                                                                          1. have the last of easter leftovers - Mom's eggplant parm - gonna make a sandwich

                                                                                                                                                                                            rest of the last of Easter leftovers - zucchini casserole made by relative with dubious cred - along with colcannon and the rest of the turkey went into a fritatta last night for lunches

                                                                                                                                                                                            have a lentil strew on the stove simmering made from produce remainders - celery, carrot, onion, turnip, parsley, cilantro - a can of san marzano and the stock from the grilled turkey carcass

                                                                                                                                                                                            by end of the week fridge will be cleared and new efforts can resume with return of house-guests expected to be their final week before heading west

                                                                                                                                                                                            1. House hits the market tomorrow morning, and of course I come down with a cold... like I didn't have a hard enough time sleeping before!

                                                                                                                                                                                              Anyway dinner tonight is some store bought gumbo I got at the grocery store earlier in the week since I anticipated needing a quick meal tonight. I have some rolls to go with it, but I might end up doing a baked tater in the microwave instead.

                                                                                                                                                                                              7 Replies
                                                                                                                                                                                              1. re: juliejulez

                                                                                                                                                                                                Oh yuck on the cold. :-( Good luck with the listing!

                                                                                                                                                                                                1. re: juliejulez

                                                                                                                                                                                                  What bad timing for a cold. Feel better soon.

                                                                                                                                                                                                  1. re: suzigirl

                                                                                                                                                                                                    Yeah I'm real good at getting sick right when I have a lot going on. I was deathly ill with one of the worst colds of my life when I moved cross-country from Chicago to CA.

                                                                                                                                                                                                    1. re: juliejulez

                                                                                                                                                                                                      I'm convinced it's the stress. Whenever I have a lot going on I also wind up getting sick. Feel better! Feed your cold!

                                                                                                                                                                                                  2. re: juliejulez

                                                                                                                                                                                                    Good luck on the housing front!! Hope it go fasts and high.

                                                                                                                                                                                                    1. re: foodieX2

                                                                                                                                                                                                      Me too! Mama wants some granite countertops in the new house! haha!

                                                                                                                                                                                                    2. re: juliejulez

                                                                                                                                                                                                      Feel better! Congrats on officially putting it on the market and on the brand spankin new house in the works.

                                                                                                                                                                                                    3. Tonight was a big salad of mandolined veggies; farmers market carrots, fennel, celery, and napa cabbage. Cilantro, baked marinated tempeh cubes, pumpkin seeds and a mustardy vinegrette added in. Reisling on the side.
                                                                                                                                                                                                      I discovered half a Mast Bros fancy dk chocolate bar in the back of the fridge, so a chunk of that with gingery tea for late night.

                                                                                                                                                                                                      8 Replies
                                                                                                                                                                                                      1. re: Ttrockwood

                                                                                                                                                                                                        Riesling is my favorite wine of them all. As a German I am required to feel this way.

                                                                                                                                                                                                        1. re: linguafood

                                                                                                                                                                                                          Trockenbeerenauslesen?

                                                                                                                                                                                                          1. re: rjbh20

                                                                                                                                                                                                            That's dessert wine.

                                                                                                                                                                                                            (For which I actually prefer Eiswein or Sauternes).

                                                                                                                                                                                                            1. re: linguafood

                                                                                                                                                                                                              I know. I hear it's very popular with folks who work for rechtsschutzversicherungsgesellschaften.

                                                                                                                                                                                                              1. re: rjbh20

                                                                                                                                                                                                                Höchstwahrscheinlich.

                                                                                                                                                                                                                That said, a good quality Trockenbeerenauslese can be quite wonderful with a cheese plate.

                                                                                                                                                                                                                1. re: linguafood

                                                                                                                                                                                                                  You guys crack me up.

                                                                                                                                                                                                          2. re: linguafood

                                                                                                                                                                                                            I've loved Alsacian wines since I had my first taste of one!
                                                                                                                                                                                                            The longer the name the more i like it :))
                                                                                                                                                                                                            JJ Prum is my go-to. I've been "branching out" with moscatos, lambrusco, and sometimes txakoli when i find it....

                                                                                                                                                                                                            1. re: Ttrockwood

                                                                                                                                                                                                              Tons of fantastic German Rieslings out there. Better than Alsatian in my book :-)

                                                                                                                                                                                                        2. It has been a while since I had a chance to get back to following the WFD threads, and it's nice to catch up and get so many great ideas. I moved a few states away to be with my guy, and now have someone to cook for every day, so your ideas will really help!

                                                                                                                                                                                                          Tonight I made a slightly crazy main course salad inspired by his recent cilantro binge -- I topped a mixed veggie salad (with lots of cilantro leaves) with grilled boneless chicken thighs coated in a paste of cilantro, green onion, serrano chile, garlic, lemongrass, and fish sauce. I also added some pan fried/steamed veggie dumplings (from TJ's) and made a dressing with sweet chile sauce, rice vinegar, lemongrass and a dash of sesame oil and soy sauce.

                                                                                                                                                                                                          It was way easier than all those ingredients seem to suggest and it was really tasty. A keeper, for sure.

                                                                                                                                                                                                          1 Reply
                                                                                                                                                                                                          1. re: Terrie H.

                                                                                                                                                                                                            Welcome back. It sure is nice to have someone to cook for, at least for me. And your dinners sounds fabulous!

                                                                                                                                                                                                          2. I worked several cooking projects tonight. Some came together but some did not. High up on the to do list was use the basil, as it's showing signs of oxidation. That meant marinara for storage, which came together nicely.

                                                                                                                                                                                                            Second thing is prepare some goat cheese for an upcoming tart. I want a basil flavor but since it does not cook well I used a cream whipper to infuse the basil into the cheese. I finished this and the cheese has a very nice flavor, and different from cooked basil.

                                                                                                                                                                                                            The dinner tonight was going to be some leftover ham made more interesting with the Zuni cafe panade. Unfortunately it has a 2 hour oven time plus prep work and I did not even crack the book open until 8 pm. So I abandoned that idea for another day and just ate pasta marinara instead.

                                                                                                                                                                                                            If anyone wants to read about using the whipper as a pressure infuser, theres more @ http://blog.ideasinfood.com/ideas_in_...

                                                                                                                                                                                                            1. Tonight we had a lightly dressed arugula salad. A sliced steak was placed on top with a large smear of parmesan butter. (I'm really loving flavored butters on my steaks lately.) And a balsamic glaze drizzled over everything.

                                                                                                                                                                                                              Obviously, the parmesan butter and balsamic glaze were the highlights.

                                                                                                                                                                                                              http://www.yummyreads.com

                                                                                                                                                                                                               
                                                                                                                                                                                                              6 Replies
                                                                                                                                                                                                              1. re: NancyChin

                                                                                                                                                                                                                Your pics are gorgeous. Your food is gorgeous!
                                                                                                                                                                                                                I need to get a new phone with a camera soon.

                                                                                                                                                                                                                1. re: NancyChin

                                                                                                                                                                                                                  love the steak on salad with balsamic - a favorite dinner of mine

                                                                                                                                                                                                                  1. re: NancyChin

                                                                                                                                                                                                                    We usually do a lemony vinegrette on arugula with sliced charcoal grilled steak on top. No butter, and no glaze, but it's still one of the best summer meals ever, particularly with the farm stand arugula, which beats the pants off any that you can get in the supermarket..

                                                                                                                                                                                                                    1. re: roxlet

                                                                                                                                                                                                                      One of my favorite (now defunct) Italian restos in my hometown served a salad with arugula tossed in lemon oil, some fresh cracked pepper and parmesan, topped with tiny North Sea shrimp. Pretty awesome.

                                                                                                                                                                                                                      I love making that in the summer, too.

                                                                                                                                                                                                                      "Summer", she writes while freezing her GD ass off here '-(

                                                                                                                                                                                                                      1. re: roxlet

                                                                                                                                                                                                                        I'm surprised you don't have a little bitty garden. Arugula is so easy to grow. As are most herbs.

                                                                                                                                                                                                                        1. re: Gio

                                                                                                                                                                                                                          we do have a garden, but find that lettuce-y things tend to bolt really quickly.

                                                                                                                                                                                                                    2. I did a double take at that post but then realised where I was.

                                                                                                                                                                                                                      Different "pissed" in British English. To "get pissed" is to get drunk. To "get pissed off" is to be annoyed.

                                                                                                                                                                                                                      1 Reply
                                                                                                                                                                                                                      1. re: Harters

                                                                                                                                                                                                                        Sometimes they go hand in hand...

                                                                                                                                                                                                                        ;)

                                                                                                                                                                                                                      2. And it is Thursday. Last night an apple and banana were WFD for me. Dropped kid off at Subway to fend for himself on my way to chorus. Tonight, I'll try to be a better mom, foodwise.

                                                                                                                                                                                                                        Thinking about fettuccini with a sun-dried tomato cream sauce. I have a huge bag of fresh farmers market spinach so a big salad with scallions, mushrooms, and bacon dressing.

                                                                                                                                                                                                                        1. It's freezing here- cold wind and sunny and there is a fire weather warning for our end of the state plus all of Connecticut and eastern New York. It appears things are so dry they are really concerned so no cookout tonight. haha
                                                                                                                                                                                                                          I'm dieting successfully but having read everyone's dinner plans and 'liked' them all I am going to make something decent for dinner. The pricey grocery store is having a customer appreciation day with 10% off everything so a "good" chicken will be bought and roasted with a lemon and some garlic. I have a Trader Joe's freezer item that is really healthy per the nutritional fact box- a melange of potatoes, haricot vert and mushrooms. I'll have to check with fieldhawk and the Trader Joe's mavens about it. I have red potatoes and broccoli for a fallback. Mr. B is hinting he wants gravy. Hard to say no as he is not dieting but is eating what I eat and having a large ice cream every day to compensate.

                                                                                                                                                                                                                          4 Replies
                                                                                                                                                                                                                          1. re: Berheenia

                                                                                                                                                                                                                            I haven't tried that mix from TJs but the edamame "soycuttash" is a favorite.
                                                                                                                                                                                                                            Make gravy! This mushroom one is great, keeps well, and is low cal:
                                                                                                                                                                                                                            http://mobile.eatingwell.com/recipes/...

                                                                                                                                                                                                                            1. re: Ttrockwood

                                                                                                                                                                                                                              It does look really good- I'll try it. Thanks!
                                                                                                                                                                                                                              However I was locked into a traditional pan gravy last night and it proved too rich for my newly spoiled digestive tract. I have learned that fat was a big factor in my late night gastric distress. I sleep better if I avoid rich/fatty food. Sigh.

                                                                                                                                                                                                                            2. re: Berheenia

                                                                                                                                                                                                                              I hope you post about the mix on the TJs thread, sounds tasty.

                                                                                                                                                                                                                              1. re: fldhkybnva

                                                                                                                                                                                                                                Disappointing is not a rating but I did post.

                                                                                                                                                                                                                            3. Yesterday was spent walking circles around the mall complex trying to find lenscrafters and then trying to kill time and then trying to get my new pair of glasses ready to go on my face. Took most of the day. I was too tired to really cook anything when I got home, and so was the BF as he'd been gardening all day, so doctored mac and cheese from a box it was. The label said it was "cheesy taco" flavour (why did I even have this in my house??), so I ran with it and fried up some of the house-seasoned ground beef I have in the fridge that I usually keep for old school taco cravings. I also stirred in the last of the tomatillo salsa from the night before. Not bad, all things considered.

                                                                                                                                                                                                                              I happen to have b/s thighs defrosting in the fridge, some fresh oregano and lemons hanging around, and a tub of super thick "Icelandic-style" yogurt that needs to be used because I bought it on closeout, so we're takin' a ride on the halal cart tonight.

                                                                                                                                                                                                                              I'm also throwing together a lasagne for the BF to pop into the oven tomorrow evening while I'm working late. It will be fairly basic, with hot Italian sausage and lots of fresh basil and oregano.

                                                                                                                                                                                                                              I'm thinking beef and broccoli in black bean sauce for Saturday, but now I'm getting ahead of myself.

                                                                                                                                                                                                                              2 Replies
                                                                                                                                                                                                                              1. re: BananaBirkLarsen

                                                                                                                                                                                                                                Nothing like a mall to suck your soul. Cheesy taco mac and cheese sounds like a perfectly reasonable antidote.

                                                                                                                                                                                                                                1. re: BananaBirkLarsen

                                                                                                                                                                                                                                  An update on tonight's dinner. It will indeed be halal cart chicken with extra spices in the chicken and rice. I'm more of a yogurt sauce kinda girl (rather than a mayo sauce one) so I'm changing the ratio in the white sauce to 3/4c yogurt and only 1/4c mayo. Also added extra lemon and some chile flakes. The plain lettuce and tomato will be replaced by a little tomato and cucumber salad with lemon-olive oil dressing. Homemade fluffy pitas on the side. Strawberry-rhubarb crisp for dessert.

                                                                                                                                                                                                                                  The lasagne for tomorrow is also a go, with a ricotta layer with lemon zest, nutmeg, fresh basil and oregano, and a spicy tomato layer with mushrooms and hot Italian sausage. I'm making too much sauce so I can do little pizzas with the leftover pitas for lunch tomorrow.

                                                                                                                                                                                                                                2. The side dish is snow pea and radish salad with sour cream horseradish dressing. The vegetarian main dish is................... Need some 'hounds to the rescue!

                                                                                                                                                                                                                                  4 Replies
                                                                                                                                                                                                                                  1. re: gourmanda

                                                                                                                                                                                                                                    Black bean burritos or enchiladas?
                                                                                                                                                                                                                                    Portobello mushroom burgers?
                                                                                                                                                                                                                                    Quiche? (not sure if eggs are on the "OK list")
                                                                                                                                                                                                                                    PIZZA!!!

                                                                                                                                                                                                                                    1. re: LindaWhit

                                                                                                                                                                                                                                      Thanks! I like the burrito/enchilada idea!! Eggs are on the ok list, I'm just kind of quiched-out.

                                                                                                                                                                                                                                    2. re: gourmanda

                                                                                                                                                                                                                                      -Stuffed zucchini or eggplant (wild rice blend, lentils, almonds, veggies)
                                                                                                                                                                                                                                      - white beans stewed in marinara over polenta
                                                                                                                                                                                                                                      - crumbled sauteed tempeh tostadas or tacos
                                                                                                                                                                                                                                      - meatless balls over pasta or zucchini noodles
                                                                                                                                                                                                                                      - napoleon stack of grilled portobello, sliced temeph, grilled veg, and a mushroomy sauce

                                                                                                                                                                                                                                      1. re: gourmanda

                                                                                                                                                                                                                                        I "let" my DH talk me into tacos from the taco joint last night. So WFD tonight is the pea & radish salad and the Pan Bagnat from Food52 that c oliver posted some time ago. It's being smooshed in the refrigerator as we speak.

                                                                                                                                                                                                                                        Here's hoping to a non-soggy weekend!

                                                                                                                                                                                                                                      2. Another week. Another comedy gig. Same venue as last week, different funny man. Different early dinner - instead of last weeks piss poor chain French restaurant, this week we do chain pizza (usually reliable).

                                                                                                                                                                                                                                        1. WFD: Fried rice with chopped ham, scallions, eggs, and peas, plus all the usual stir-fry seasonings and condiments. I'll garnish this with sliced radishes. Tonight that ham and its bone will be frozen, separately, and I hope the next time I see either one will be sometime in the distant future, i.e. Eternity. Although I do like split pea soup.

                                                                                                                                                                                                                                          A saute of TJ's frozen vegetable combo of green beans, corn, peas, and one other I can't remember. It's half a bag that's taking up valuable real estate in the freezer. The veggies will be drizzled with a bit of toasted sesame oil. Asian sweet chili sauce will be on the side.

                                                                                                                                                                                                                                          1. breakfast for dinner usually comes about in our home when the fridge is practically empty. Bacon Potato Hash with Egg.

                                                                                                                                                                                                                                             
                                                                                                                                                                                                                                            1 Reply
                                                                                                                                                                                                                                            1. re: simplelife

                                                                                                                                                                                                                                              Yum, that looks so good!

                                                                                                                                                                                                                                            2. do you like the dry better than the sweet? I do. I used to drink this really cheapo Piesporter Michelsberg like it was water. haven't seen it in ages. I wonder if my "adult" palate would like it now....

                                                                                                                                                                                                                                              7 Replies
                                                                                                                                                                                                                                              1. re: mariacarmen

                                                                                                                                                                                                                                                I have a hunch this was meant as a reply to someone and not the OP.... :-D

                                                                                                                                                                                                                                                1. re: linguafood

                                                                                                                                                                                                                                                  I'm guessing it's about the pic with an egg on top! :)

                                                                                                                                                                                                                                                  1. re: weezieduzzit

                                                                                                                                                                                                                                                    Well, there's now 3 replies on the top that clearly relate to specific posts.... maybe CH's being buggy again (?).

                                                                                                                                                                                                                                                    1. re: linguafood

                                                                                                                                                                                                                                                      The mobile version is constantly buggy.

                                                                                                                                                                                                                                                      1. re: weezieduzzit

                                                                                                                                                                                                                                                        Funny, not for me. While I *still* cannot reply twice in the same thread on my laptop, my phone's phine.

                                                                                                                                                                                                                                                        Tekkmollogy. Whatcha gonna do.

                                                                                                                                                                                                                                                        1. re: linguafood

                                                                                                                                                                                                                                                          I occasionally read it on my mobile but never bother to even sign in because it's bug city.

                                                                                                                                                                                                                                                          1. re: weezieduzzit

                                                                                                                                                                                                                                                            No such issues at all. Guess I'm lucky...

                                                                                                                                                                                                                                              2. yum! I want that NOW!!

                                                                                                                                                                                                                                                1. Last night was "pub" food at happy hours - potato nachos, cheese fries, and the like. and more cocktails than I care (or am able) to remember.

                                                                                                                                                                                                                                                  the BF took chicken out today, I hope he's making something light tonight, as we have our firm's Admin Day lunch at a nice restaurant today....

                                                                                                                                                                                                                                                  1. Board (bored) meeting tonight - so catered sandwiches (: probably a nite cap to unwind when I get in

                                                                                                                                                                                                                                                    1. PORK BELLY! I'm excited to finally give it a try. I haven't decided what to do with it yet. The options include stir fry with kimchi, a soup inspired by kimchi jigae or just over a bed of Romaine with a ginger miso dressing. We shall see, I'm hoping to like it and I'm sure I will.

                                                                                                                                                                                                                                                      4 Replies
                                                                                                                                                                                                                                                      1. re: fldhkybnva

                                                                                                                                                                                                                                                        Love!! I decided to saute the kimchi in coconut oil, mixed in a handful of shirataki noodle and finished with a good pour of the ginger miso dressing and seared pork belly. Now I need to plan another meal with pork belly so I don't just end up eating it straight.

                                                                                                                                                                                                                                                        1. re: fldhkybnva

                                                                                                                                                                                                                                                          Nice rendition!! Glad you enjoyed it. I am dying to make it again!

                                                                                                                                                                                                                                                          1. re: fldhkybnva

                                                                                                                                                                                                                                                            I know you don't do carbs often, but maybe a deconstructed bha mi might be interesting.

                                                                                                                                                                                                                                                            1. re: ludmilasdaughter

                                                                                                                                                                                                                                                              I like that idea!

                                                                                                                                                                                                                                                        2. Sichuan night in HV. 11 folks have signed up, so we're bound to have a feast. Woot!

                                                                                                                                                                                                                                                          1. Eating dinner out tonite. Got a res at a Italian place that puts on these regional dinners once a month, celebrating recipes from Slow Food Osterie within the region.

                                                                                                                                                                                                                                                            Tonite is Calabria.

                                                                                                                                                                                                                                                            Should be good! I've got my bottle of Ippolito 1845 Calabrise 2011 locked and loaded!

                                                                                                                                                                                                                                                            5 Replies
                                                                                                                                                                                                                                                            1. re: Novelli

                                                                                                                                                                                                                                                              Oh, Buon appetito! Be sure to report back, please. I'm so interested in this. Grazie in anticipo.

                                                                                                                                                                                                                                                              1. re: Gio

                                                                                                                                                                                                                                                                Well, we had a nice evening out. The restaurant ended up having a special wine pairing with the food, so I held on to my bottle and saved the corkage. It was a nice gathering of people (most from Italy). They had name cards set out on the tables for the people who reserved, and had everyone seated pretty much side-by-side. We were all strangers in the beginning, but by the end of the night, we were all friends.

                                                                                                                                                                                                                                                                Things started out with the owner coming out, greeting everyone, and then went on and spoke about Calabria and it’s foods and wines. Then another rep from Calabria spoke about Calabria’s culture and history.

                                                                                                                                                                                                                                                                Moving on to the meal, we started with crostino con la N’duja (imported from Calabria). Thick crispy slices of bread with a big heaping bowl of gooey N’duja. Salty, peppery, with just enough ‘tang’.

                                                                                                                                                                                                                                                                Next we had appetizers of swordfish involtini stuffed with capers, oregano, and roasted cherry tomato, and fried polpette of eggplant and mozzarella. This was paired with Statti Mantonico 2011 IGP.

                                                                                                                                                                                                                                                                From there we went into the fish course which was a wine-braised amberjack with roasted potatoes and capers, also paired with the Statti Mantonico 2011 IGP.

                                                                                                                                                                                                                                                                Next up was the pasta course, which consisted of handmade cavatelli in a young goat ragu. This was paired with Terre di Balbia Magliocco Balbium Rosso 2011.

                                                                                                                                                                                                                                                                Lastly, was a dessert of dark chocolate mousse with Rhum and dried Belmonte figs, paired with a sweet and herbal Cantine Viola Passito Moscato 2009 IGP.

                                                                                                                                                                                                                                                                For the most part it was very enjoyable. It was missing a little bit of the pepperoncino kick I expect from this region, but the wine was flowing freely and we were stuffed by the time we left 2 1/2 hours later.

                                                                                                                                                                                                                                                                1. re: Novelli

                                                                                                                                                                                                                                                                  What a Lovely menu!! Many thanks for reporting , Novelli. I have never had N’duja even though I had some opportunities. The crostino would be a perfect start, I think. Was the bread oiled and rubbed w garlic, do you think? I'm particularly drawn to the "wine-braised amberjack with roasted potatoes and capers." That sounds like something I've made in the past, many times with olives, not with amberjack but with cod loin. Goat ragu is calling my name also. I'm not terribly interested in desserts, I'd rather see some great Calabrian cheeses. For example, Caciocavallo Silano , Caprino d’Aspromonte, or Pecorino Crotonese. Thanks for listing the wines too.

                                                                                                                                                                                                                                                                  1. re: Gio

                                                                                                                                                                                                                                                                    Yes, the bread was oiled and garlic rubbed with a nice cracking of black pepper. The N'duja was angelic. Creamy, spicy, with nice orange porky oils. I'd say it was the Italian equivalent to chorizo.

                                                                                                                                                                                                                                                                    The amberjack was very tasty. A little fatty, and because of the braise it was sticky and juicy. The Calabresi rep said this type of fish is highly respected in Southern Italy (called 'Ricciola'). Capers added a nice salty/tangy pop to the potatoes.

                                                                                                                                                                                                                                                                    The goat ragu was lovely. Not gamey at all. I'm thinking it was a very young goat barely weened from the teet. The funny this is that their handmade cavatelli was very much like the malloreddus (Sarde) I had made earlier in the week (actually, I think I liked mine better LOL).

                                                                                                                                                                                                                                                                    I'm awaiting the next email from them letting me know the next regional dinner.

                                                                                                                                                                                                                                                                    1. re: Novelli

                                                                                                                                                                                                                                                                      That's great about your malloreddus, well done! I love goat. I've braised it several times, that's a short step away from a ragu I think. Easy to find a recipe among my numerous Italian cookbooks. The N'duja will be tracked down and crostini made. Many thanks, Novelli. I hope your next Cultural Italian dinner will be as nice.

                                                                                                                                                                                                                                                            2. Dinners have been simple this week for the most part, but today I felt like something more. Despite the spring flowers, the temperatures have been on the chilly side, so beef bourguignon really appealed to me. Since we have an Egyptian staying with us, I didn't use any bacon to sauté with the mushrooms, but it came out really well. (This is the non-pork eating kind of Egyptian, not the non-drinking kind so the wine is ok with this.)

                                                                                                                                                                                                                                                              2 Replies
                                                                                                                                                                                                                                                              1. re: roxlet

                                                                                                                                                                                                                                                                Hehe. We all have to pick our vices. I don't know which I'd have a harder time giving up, pork or wine!

                                                                                                                                                                                                                                                                1. re: ludmilasdaughter

                                                                                                                                                                                                                                                                  Fortunately, we don't have to give up either!

                                                                                                                                                                                                                                                              2. OK, I finally went choppity-chop-chop-chop for dinner tonight.

                                                                                                                                                                                                                                                                The lamb from Sunday's dinner was cut into small bite-size pieces, as well as some Yukon Gold potatoes, carrots, and an onion. Sauteed the onion and carrots, added the lamb, then added about 6 cups of homemade chicken stock. In went the potatoes and 2/3 cup of pearled barley, 1 bay leaf, some dried thyme, salt, and freshly ground pepper.

                                                                                                                                                                                                                                                                Simmer-simmer-simmer goes the soup on the stove top. I'll also heat up some Boudin's sourdough in the oven and butter a thick slice.

                                                                                                                                                                                                                                                                A small salad and some wine alongside.

                                                                                                                                                                                                                                                                2 Replies
                                                                                                                                                                                                                                                                1. re: LindaWhit

                                                                                                                                                                                                                                                                  softly chuckling to self.

                                                                                                                                                                                                                                                                  We're reprising Sunday's lamb and scalloped potatoes tonight. It's a straightforward repeat with zero creativity on my part. I should have read your post earlier.

                                                                                                                                                                                                                                                                  The Yankees screwed the pooch last night. While I bleed pinstripe, I can't tolerate cheating.

                                                                                                                                                                                                                                                                  1. re: steve h.

                                                                                                                                                                                                                                                                    Not good for any team, including the Sox. I just wish the Commish would come down harder on any pitcher who used it. A 10 game suspension isn't enough, IMO - be it Pineda, Lester, Buchholz, or whoever uses it.

                                                                                                                                                                                                                                                                    And my soup was good. Three containers for the freezer; one for work lunch tomorrow. :-)

                                                                                                                                                                                                                                                                2. Tonight's dinner is pizza, got a love bread machine with a timer!

                                                                                                                                                                                                                                                                  Ours is mushroom, spinach and bacon ends pie. The bacon ends are a new discovery from the pig farm. Basically less expensive lardons. Salty, fatty deliciousness!

                                                                                                                                                                                                                                                                  The boy wanted plain cheese. I think his appetite was ruined by his new favorite snack-cheese doodles dipped in truffle honey. Sounds weird but it's really good. Nice with cocktail too! But then again this is the same kid who will only eat cheddar goldfish with truffle salt.

                                                                                                                                                                                                                                                                   
                                                                                                                                                                                                                                                                  2 Replies
                                                                                                                                                                                                                                                                  1. re: foodieX2

                                                                                                                                                                                                                                                                    BACON ENDS. Oh myyyyy......(said in my best George Takei voice)

                                                                                                                                                                                                                                                                    1. re: LindaWhit

                                                                                                                                                                                                                                                                      LMAO! That is just how I read it!!

                                                                                                                                                                                                                                                                  2. Tonight I am trying nothingswrong's favorite Sweet Baby Ray's bbq sauce for chicken thighs. I am sad to say I haven't tried this one before but I got it very cheap at Sav A Lot so we are giving it a whirl. Also making a cuke, tomato and yellow pepper salad with an oregano and parsley vinaigrette and roasted cauliflower to go with. I am also having a first go at roasted cauliflower(yeah, I know) so I am going very simple with salt, pepper and olive oil. I have high hopes since I love cauliflower.

                                                                                                                                                                                                                                                                    10 Replies
                                                                                                                                                                                                                                                                    1. re: suzigirl

                                                                                                                                                                                                                                                                      How did you like the Sweet Baby Ray's? I know some people don't like sweet BBQ sauces, but SBR's is so good, not thick and goopy and cloyingly sweet like the stuff I grew up on. Definitely my fave from the supermarket. It's got a bit of heat too.

                                                                                                                                                                                                                                                                      Also, how was the roasted cauli? Can't believe you've never had it! You and fieldhawk.

                                                                                                                                                                                                                                                                      Roasted cauli with some garlic and rosemary=heaven.

                                                                                                                                                                                                                                                                      1. re: nothingswrong

                                                                                                                                                                                                                                                                        I loved it but James wasn't as big of a fan. He likes the sauces that aren't so sweet. He mixed A1 and yellow mustard in his. :-) I also love, love, loved the roasted cauliflower. How did I wait 43 years to try this? I will try it with rosemary next time. I have a ton in the garden.

                                                                                                                                                                                                                                                                        1. re: suzigirl

                                                                                                                                                                                                                                                                          Sweet Baby Ray's now has HFCS, which is probably partly why it's so sweet. I switched to Stubb's last year, and I like it better.

                                                                                                                                                                                                                                                                          1. re: LindaWhit

                                                                                                                                                                                                                                                                            When i weed though the SBR's I will try Stubb's. I use homemade more often.

                                                                                                                                                                                                                                                                          2. re: suzigirl

                                                                                                                                                                                                                                                                            Yeah, I could see it being too sweet for some, but I think it's the best of its type of sauce. For a more vinegary or acidic, thinner sauce, I prefer to make my own.

                                                                                                                                                                                                                                                                            Roasted cauliflower is truly a revelation! If you're ever in the mood for a plate of beige, it is fantastic tossed with pasta, cheese, crumbs, and some balsamic.

                                                                                                                                                                                                                                                                            1. re: nothingswrong

                                                                                                                                                                                                                                                                              I like it over Kraft but selling it to James over my own was a no go.

                                                                                                                                                                                                                                                                        2. re: suzigirl

                                                                                                                                                                                                                                                                          That's one of my hubby's favorite BBQ sauces. He eats BBQ sauce with practically everything. Used to bug the shite out of me, but I've learned to get over it.

                                                                                                                                                                                                                                                                          1. re: ludmilasdaughter

                                                                                                                                                                                                                                                                            I had a SIL that ate ketchup on EVERYTHING. I even saw her put ketchup and maple syrup on a breakfast sausage sandwich. Eek.

                                                                                                                                                                                                                                                                            1. re: suzigirl

                                                                                                                                                                                                                                                                              Apparently ketchup was the gateway sauce for my hubby. That's what he used to put on everything as a kid, but he's moved on to the heavier stuff now. And yes, he puts maple syrup and bbq sauce on his breakfast sausage sandwiches too.

                                                                                                                                                                                                                                                                              1. re: ludmilasdaughter

                                                                                                                                                                                                                                                                                What's the "heavier stuff?"

                                                                                                                                                                                                                                                                                I have a friend with such a severe aversion to ketchup that he can't be in a room with it. I've heard of this, it's an actual phobia in the psychological sense.

                                                                                                                                                                                                                                                                        3. Chicarrones y platanos. YES.

                                                                                                                                                                                                                                                                          1 Reply
                                                                                                                                                                                                                                                                          1. re: gini

                                                                                                                                                                                                                                                                            Mouth watering.MMMM

                                                                                                                                                                                                                                                                          2. I was a crazy hungry person today- but by dinner time i had enough snacks i wasn't very interested.
                                                                                                                                                                                                                                                                            I met a friend for drinks and enjoyed a glass of cava. We split spiced olives, some pan con tomate, blistered padrones peppers, and i had a glass of white sangria.

                                                                                                                                                                                                                                                                            4 Replies
                                                                                                                                                                                                                                                                            1. re: Ttrockwood

                                                                                                                                                                                                                                                                              I buy padrones by the pound in Autumn, and that is one of the glories of the season.

                                                                                                                                                                                                                                                                              1. re: ChrisOfStumptown

                                                                                                                                                                                                                                                                                I have 2 pimientos de padrón plants this year, I'm really looking forward to them!

                                                                                                                                                                                                                                                                                1. re: weezieduzzit

                                                                                                                                                                                                                                                                                  I haven't found padrones to buy fresh yet in Vancouver, but I did bag a couple of trays of shisitos today at my favourite Japanese store, so they'll be WFD sometime this weekend. I'll prolly panfry 'em simple-like but will do some googling and of course would love any suggestions y'all might have.

                                                                                                                                                                                                                                                                                  WFD tonight was not about the food but the company. My 5 3/4 year old niece was my DC, and the fish sticks and green peas with butter tasted like ambrosia to us both :-).

                                                                                                                                                                                                                                                                                  1. re: grayelf

                                                                                                                                                                                                                                                                                    Those shisitos are soooo good!

                                                                                                                                                                                                                                                                            2. Tonight's dinner was Crawfish & Shrimp Etouffee. I'm at my sister's in the Finger Lakes, and at her suggestion we set out to make this. It couldn't have happened at a better time, 'cause I've been jonesin' for crawfish and been really, really wanting to cook some Cajun food!

                                                                                                                                                                                                                                                                              She had a pound of Louisiana crawfish tails packed in their own fat, 3/4 pound of raw shrimp, and all the veggies and spices we needed. The deal was goin' down!

                                                                                                                                                                                                                                                                              She played sous-chef for me, and thank goodness for Crawfish Fat! I'd made Shrimp Etouffee before, but none ever came out like this one. My sister, her husband and I enjoyed it thoroughly, although BIL had to add Cajun Gold hot sauce, as he really likes to lay on the heat.

                                                                                                                                                                                                                                                                              Sorry I can't post a pic, but if this thread is still alive when I get home this weekend, I will.

                                                                                                                                                                                                                                                                              2 Replies
                                                                                                                                                                                                                                                                              1. re: mcsheridan

                                                                                                                                                                                                                                                                                Oh man, that sounds amazing. Crawfish tails packed in their own fat? Goodness!

                                                                                                                                                                                                                                                                                1. re: ludmilasdaughter

                                                                                                                                                                                                                                                                                  They're a little pricey to have them shipped from LA, (personally, I think if you can afford to, they're worth every penny) but we were in the Cajun Country last year, and she brought back a load of Cajun provisions in her RV. :)

                                                                                                                                                                                                                                                                              2. Tuna noodle casserole.
                                                                                                                                                                                                                                                                                I know. Sexy.

                                                                                                                                                                                                                                                                                It used up odds and ends, there are practically no dishes to do after eating and I made a healthy version. I'm winning!

                                                                                                                                                                                                                                                                                1 Reply
                                                                                                                                                                                                                                                                                1. re: rabaja

                                                                                                                                                                                                                                                                                  Hey, nothing wrong with tuna noodle casserole. It's one of my ultimate comfort foods and I've learned to slim it down as well.

                                                                                                                                                                                                                                                                                2. WFD was puff pastry tart with basil infused chèvre, thyme, olives, and shaved golden beet. Last night's mini project of infusing basil into the cheese was paid off with a very aromatic herbal tart.

                                                                                                                                                                                                                                                                                  Paired up with a salad of pepper cress, tomato raisins, avocado, fried egg, the latter with a broken yolk. Very saddening, the yolk. Topped with my rendition of ipsedexit's roasted chicken skin.

                                                                                                                                                                                                                                                                                  My timing with the skin needs improvement. It ended up being overdone but I ate nearly a chicken's worth anyway. I'll do better next time.

                                                                                                                                                                                                                                                                                   
                                                                                                                                                                                                                                                                                  5 Replies
                                                                                                                                                                                                                                                                                  1. re: ChrisOfStumptown

                                                                                                                                                                                                                                                                                    That looks awesome!

                                                                                                                                                                                                                                                                                    1. re: ChrisOfStumptown

                                                                                                                                                                                                                                                                                      Almost too pretty to eat. Almost.

                                                                                                                                                                                                                                                                                      1. re: tcamp

                                                                                                                                                                                                                                                                                        Almost is the operative word. It didn't last long.

                                                                                                                                                                                                                                                                                        1. re: ChrisOfStumptown

                                                                                                                                                                                                                                                                                          I want to live at your house, Chris.

                                                                                                                                                                                                                                                                                          1. re: grayelf

                                                                                                                                                                                                                                                                                            This sounds like a solid plan to me. Let me know your moving date and I'll get the tarts ready.

                                                                                                                                                                                                                                                                                    2. Last night, I mixed up a marinade of yoghurt and Sharwoods tandoori paste. That got slathered thickly over a couple of chicken breasts that I'd skinned and deeply scored a few times.

                                                                                                                                                                                                                                                                                      They'll get baked this evening and be scoffed along with rice, leaf salad and a dollop of the homemade nectarine chutney (2013 vintage).

                                                                                                                                                                                                                                                                                      1 Reply
                                                                                                                                                                                                                                                                                      1. re: Harters

                                                                                                                                                                                                                                                                                        Love the idea of the nectarine chutney with the tandoori/yogurt marinade on the chicken.

                                                                                                                                                                                                                                                                                        Do you have a recipe for the chutney?

                                                                                                                                                                                                                                                                                      2. Ok. I made this Lamb dish last night with my leftover Easter lamb. This was awesome! Really the only change I made was I added a few tsp of Garam masala. Served it with cauliflower couscous. http://leitesculinaria.com/7276/recip...
                                                                                                                                                                                                                                                                                        This will be repeated again and agin in our house. Thank you for the idea Harters.

                                                                                                                                                                                                                                                                                        1 Reply
                                                                                                                                                                                                                                                                                        1. re: ctfoodie

                                                                                                                                                                                                                                                                                          OMG, that basil-lemon sauce sounds fantastic! As does the cauliflower couscous. I just might try cauliflower again. :::Printing:::

                                                                                                                                                                                                                                                                                        2. oops...I should amend this to say that I made Harters above referenced Lamb recipe.

                                                                                                                                                                                                                                                                                          1. I love Padron peppers. Unfortunately, they're rarely available in supermarkets here but I pretty much always order them when I see them on a menu in Spain. It used to be the case that you'd get the occasional hot pepper in the batch but I havnt come across one of them for years.

                                                                                                                                                                                                                                                                                            1. well the houseguests returned from their road trip - sort of unexpectedly - day late - dead phone - car problems - with an extra friend and dog in tow (not entirely unexpectedly) walked into a full house after my late meeting and given the scene of whiskey and revelry I knew people would be hungry later - had I been warned I would have prepared food ahead or ordered pizza or at least taken the leftover sandwiches from the meeting but alas I committed an act of culinary blasphemy and made "Chicken Florentine" from a Kraft Recipe Makers box - which I bought at the dollar store a while back for no good reason other than it cost a dollar- its basically 2 packets of sauce one red the other a cheese - you need to add chicken, spinach (I had kale) cheese and pasta in a two step process - then combine and bake- I resisted the urge to doctor it much aside from adding some sliced fresh tomato to the top layer and baking it in a deep oval French oven rather than a shallow casserole.
                                                                                                                                                                                                                                                                                              End result it was surprisingly edible - the red "simmer sauce" packet was actually an ok thick marinara - the cheese sauce was more objectionable but hey - sometimes cutting corners is necessary- and I did add some very good sharp provelone to boost it - in the end it wasn't too bad and while not necessarily that much less work than putting together a casserole from scratch it required much less thinking which was a good thing right then - but I hate falling victim to convenience foods.

                                                                                                                                                                                                                                                                                              2 Replies
                                                                                                                                                                                                                                                                                              1. re: JTPhilly

                                                                                                                                                                                                                                                                                                I think it sounds good! Some of my favorite fall back recipes come from the back of the box. Near East Rice dishes have graced many a potluck or new parent casserole drop off and are always popular.

                                                                                                                                                                                                                                                                                                1. re: Berheenia

                                                                                                                                                                                                                                                                                                  it wasn't bad and while I could have replicated it fairly easily with a Mornay and a quick marinara It was not a bad alternative in a pinch and the ingredient list was not bad - anyway it fed 5 people with little effort and nothing was left... I may buy it again 2 packs of sauce for .50 each could have a few uses.

                                                                                                                                                                                                                                                                                                  I spend so much effort to avoid processed and prepared foods but sometimes they do come in handy and are good to have at hand in a pinch.

                                                                                                                                                                                                                                                                                              2. A really old recipe (as it not in metric quantities) and was written for apricots - I've done it with them over the years and also substituted peaches or nectarines:

                                                                                                                                                                                                                                                                                                3 pound nectarine (stoned)
                                                                                                                                                                                                                                                                                                1.5 pound onion
                                                                                                                                                                                                                                                                                                0.5 pound raisin
                                                                                                                                                                                                                                                                                                1 pint white malt vinegar (5 - 6% acidity)
                                                                                                                                                                                                                                                                                                1.5 tsp salt
                                                                                                                                                                                                                                                                                                1 tbles mustard seed
                                                                                                                                                                                                                                                                                                1 level tsp chilli powder
                                                                                                                                                                                                                                                                                                0.5 tsp cinnamon
                                                                                                                                                                                                                                                                                                1 tsp turmeric
                                                                                                                                                                                                                                                                                                1 pound soft brown sugar
                                                                                                                                                                                                                                                                                                zest & juice of 1 orange & 1 lemon

                                                                                                                                                                                                                                                                                                Finely chop the nectarine & onion (processor os easier). Put in pan (not aluminium) with the raisins, half the vinegar, salt & spices. Cover and simmer for 30 minutes. Add everything else. Simmer, uncovered, until gloopy.

                                                                                                                                                                                                                                                                                                Leave it to mature for at least three months. Doesnt need to be in the fridge, even after opening (at least in our climate) and lasts pretty much forever.

                                                                                                                                                                                                                                                                                                2 Replies
                                                                                                                                                                                                                                                                                                1. re: Harters

                                                                                                                                                                                                                                                                                                  I have several types of homemade chutney in the fridge but there is always room for more! Not sure I've ever noticed white malt vinegar.

                                                                                                                                                                                                                                                                                                  1. re: Harters

                                                                                                                                                                                                                                                                                                    Thanks so much, Harters!

                                                                                                                                                                                                                                                                                                    I'm curious - did you post this as a new post in the WFD thread, or was it in response to my query for the recipe? I've been seeing a LOT of posts that seem to be responses but end up as standalone posts, and I'm wondering if CH has yet another buggie in their software.

                                                                                                                                                                                                                                                                                                  2. I thought I'd posted it in response to your query. Clearly hadnt. Sorry.

                                                                                                                                                                                                                                                                                                    3 Replies
                                                                                                                                                                                                                                                                                                    1. re: Harters

                                                                                                                                                                                                                                                                                                      LOL, I'm thinking it's a buggie. I think mariacarmen has had the same issue recently (I think she uses the mobile version).

                                                                                                                                                                                                                                                                                                      1. re: LindaWhit

                                                                                                                                                                                                                                                                                                        Nope the weird posting has all been on a regular computer.

                                                                                                                                                                                                                                                                                                        1. re: LindaWhit

                                                                                                                                                                                                                                                                                                          I use the mobile version almost exclusively- LOTS of bugs!!!

                                                                                                                                                                                                                                                                                                      2. I think it must be, Linda.

                                                                                                                                                                                                                                                                                                        Because I know - absolutely for certain - that my post saying the I'd posted the even earlier post in response to yours had been posted in reply to yours. But it's showing as a stand alone.

                                                                                                                                                                                                                                                                                                        (EDIT. Feck, it's done it again!)

                                                                                                                                                                                                                                                                                                        (FURTHER EDIT: I've now reported it to the mods)

                                                                                                                                                                                                                                                                                                        1 Reply
                                                                                                                                                                                                                                                                                                        1. re: Harters

                                                                                                                                                                                                                                                                                                          LOL! I just started a thread on Site Talk using a few of your responses posting as unthreaded on this thread as examples.

                                                                                                                                                                                                                                                                                                        2. Last night I made a quick tomato sauce after blitzing up what was left of the farmer's market tomatoes. Cooked the maters with basil, a hunk of butter, and some red pepper flakes. At the last minute stirred in some broccoli rabe and dumped the whole thing over orecchiette. Garlic bread and wine were the sides. AND, the Kings actually won a game! GKG.

                                                                                                                                                                                                                                                                                                          Tonight will be roasted fingerling potatoes with garlic and rosemary alongside grilled burgers (minus the buns because I don't think we have any). TGIF.

                                                                                                                                                                                                                                                                                                          1. dammit! this was on my laptop!
                                                                                                                                                                                                                                                                                                            the response re Piesporter was to lingua, re Riesling-love....

                                                                                                                                                                                                                                                                                                            wonder where this will end up....

                                                                                                                                                                                                                                                                                                            1. so our Admin Day lunch yesterday left me too full to have dinner last night - though I did have a piece of crispy chicken skin that the BF saved for me as a post cocktail, late night snack. ♥♥♥

                                                                                                                                                                                                                                                                                                              leaving work at 1:00 today, heading to Gold Country (Calaveras County) for a girls weekend of wine tasting. can't wait! not sure about how good the eats are up there, so we may cook (have a free house with a full kitchen).

                                                                                                                                                                                                                                                                                                              have a good weekend, all!

                                                                                                                                                                                                                                                                                                              6 Replies
                                                                                                                                                                                                                                                                                                              1. re: mariacarmen

                                                                                                                                                                                                                                                                                                                Enjoy, sounds fun!

                                                                                                                                                                                                                                                                                                                1. re: mariacarmen

                                                                                                                                                                                                                                                                                                                  Woot! GF weekend and wine! What's not to love.

                                                                                                                                                                                                                                                                                                                  1. re: mariacarmen

                                                                                                                                                                                                                                                                                                                    Road trip!

                                                                                                                                                                                                                                                                                                                    stay out of trouble, don't go kissing any frogs. ;-)

                                                                                                                                                                                                                                                                                                                    1. re: steve h.

                                                                                                                                                                                                                                                                                                                      Hope she won't kiss any frogs, she has the prince. Well, besides mine. ;-0

                                                                                                                                                                                                                                                                                                                    2. re: mariacarmen

                                                                                                                                                                                                                                                                                                                      Have a ball this weekend Mariacarmen(just in case my post goes amiss) Sounds like great fun.

                                                                                                                                                                                                                                                                                                                      P.S. Great BF. All that chicken goodness. What a guy.

                                                                                                                                                                                                                                                                                                                      1. re: suzigirl

                                                                                                                                                                                                                                                                                                                        Engineering posted on my thread on Site Talk they *think* they have fixed the issues with IE users' replies not staying threaded. And it seems they have done so!

                                                                                                                                                                                                                                                                                                                    3. WFD: Dinner salad: Boston lettuce, Escarole hearts,
                                                                                                                                                                                                                                                                                                                      celery, sliced cucumber, shaved carrot, red bell pepper strips,
                                                                                                                                                                                                                                                                                                                      chopped tomato, tangelo segments, gorgonzola, parsley, dressed with an apple cider vinaigrette, topped with cubed cooked roast chicken and peanuts dressed with a bit of wasabi & regular mayos, toasted pita to push it along. Tomorrow is Shopping Day!

                                                                                                                                                                                                                                                                                                                      With the ingredients strung out like that it sounds and looks like a lot but it's just bits and pieces. Boun Week-end, amici.

                                                                                                                                                                                                                                                                                                                      1. Since I've hardly eaten anything since Friday (sick as a dog with the first cold I've had in years and it was a real a$$ kicker. Its hard to eat when you can't swallow or breathe, lost 7 pounds,) I will cautiously start making up for that tonight with lots of little food (various apps from Trader Joes probably,) while we finish prepping for taking part in the neighborhood yard sale tomorrow (Its a huge deal here 'cause we live in a cool neighborhood and it's usually over 200 houses participating- people come from all over the place for it.) I'm way behind since I thought I would have the week to keep working on it but you know how it is once you get rolling... the idea of money in and stuff out is motivating!

                                                                                                                                                                                                                                                                                                                        6 Replies
                                                                                                                                                                                                                                                                                                                        1. re: weezieduzzit

                                                                                                                                                                                                                                                                                                                          Feel better, sounds awful. I love yard sales, I was always in charge of making the signs which was always a fun job.

                                                                                                                                                                                                                                                                                                                          1. re: fldhkybnva

                                                                                                                                                                                                                                                                                                                            Thanks, fld. I was SO GLAD to have a big stash of chicken stock in the frige/ freezer. I'm down to the last precious pint, which I will have to remedy a.s.a.p.!

                                                                                                                                                                                                                                                                                                                          2. re: weezieduzzit

                                                                                                                                                                                                                                                                                                                            Feel better, weezie! (Your CH name sounds like it was the issue with your breathing problems this past week!). Good luck at the Monster Yard Sale. Sounds like lots of fun! I do wonder how much stuff is moved from one house in the neighborhood to another vs. actually *out* of the neighborhood. :-)

                                                                                                                                                                                                                                                                                                                            1. re: LindaWhit

                                                                                                                                                                                                                                                                                                                              Thanks, LW.

                                                                                                                                                                                                                                                                                                                              As long as it's moved out of my house I don't care where it goes. :)

                                                                                                                                                                                                                                                                                                                            2. re: weezieduzzit

                                                                                                                                                                                                                                                                                                                              Aí carámba, weezie. Hope you kick this shit soon & feel better :-)

                                                                                                                                                                                                                                                                                                                              1. re: weezieduzzit

                                                                                                                                                                                                                                                                                                                                Feel better, sweetie. 7 pounds is alot to lose in one week. Try not to push it with the yard sale.

                                                                                                                                                                                                                                                                                                                              2. I've got a friend coming over for dinner tonight, almost directly after work, so not a ton of time to cook if I want to socialize too! Therefore, I did some prep last night - made a rich tomato sauce with anchovies and mixed up some herby lamb meatballs (a Food and Wine recipe that I meant to make earlier in the week). I'll stick the meatballs in the oven as soon as I get home and put together an endive and fennel salad, saute some shredded Brussels sprouts and call it good!

                                                                                                                                                                                                                                                                                                                                Plenty of wine in the house (Rosé, of course - my favorite wine for spring) and some nice cocktail makings. Should be a lovely evening!

                                                                                                                                                                                                                                                                                                                                1 Reply
                                                                                                                                                                                                                                                                                                                                1. re: biondanonima

                                                                                                                                                                                                                                                                                                                                  Meatballs were a big win. I followed the recipe exactly except that I ground my almonds finely and added just a little parmesan cheese to the mix. http://www.foodandwine.com/recipes/he... Nice texture. The ricotta REALLY made the dish. The tomato sauce was good but I think these would be nice in another type of sauce as well, even just a simple wine reduction/pan sauce.

                                                                                                                                                                                                                                                                                                                                  Tonight we'll keep it simple with steak and eggs - I may pull out the Sansaire and experiment with a little sous vide egg cookery.

                                                                                                                                                                                                                                                                                                                                2. this is to Novelli (since my posts are lately ending up in the most odd places!) - that whole dinner sounds amazing! love n'duja.

                                                                                                                                                                                                                                                                                                                                  5 Replies
                                                                                                                                                                                                                                                                                                                                  1. re: mariacarmen

                                                                                                                                                                                                                                                                                                                                    Think of it as WFD's version of Where's Waldo.

                                                                                                                                                                                                                                                                                                                                    1. re: mariacarmen

                                                                                                                                                                                                                                                                                                                                      mc, I started a thread on the Site Talk board, and it seems to be an IE problem. They're aware of the non-threading replies and are working on it. Hopefully it's fixed soon!

                                                                                                                                                                                                                                                                                                                                      1. re: LindaWhit

                                                                                                                                                                                                                                                                                                                                        Yah, my replies are going where they're supposta... (Chrome).

                                                                                                                                                                                                                                                                                                                                        1. re: LindaWhit

                                                                                                                                                                                                                                                                                                                                          I use mozilla...

                                                                                                                                                                                                                                                                                                                                          1. re: mariacarmen

                                                                                                                                                                                                                                                                                                                                            Hopefully it's fixed by now, maria.....

                                                                                                                                                                                                                                                                                                                                      2. weezie - sorry you were feeling so poorly, good that you're on the mend.

                                                                                                                                                                                                                                                                                                                                        1. it's lunch not dinner, but i made a fried rice with easter leftovers (green beans with almonds and bacon, roast leg of lamb). i also put in garlic, onion, carrot, egg, soy sauce, hoisin and chili garlic paste. pretty tasty.

                                                                                                                                                                                                                                                                                                                                          1. Last night was a surprisingly easy and tasty throw together. I was craving Philly cheese steaks. So, sauteed some mushrooms with s&p. Took those out of the pan (hubby doesn't like button mushrooms) and added in a red bell pepper and onions, s&p. Took that out and threw in some thinly sliced sirloin which I had sprinkled some steak seasoning on, added in some Worstershire. Just a few minutes in the pan for a perfect medium rare, tossed the onions and peppers back in. Halved a few steak rolls, sprayed with olive oil, sprinkled with garlic powder, under the broiler. Then added provolone cheese to both sides of the sliced rolls, back in the toaster until all melty, and then added the pepper/onion/steak/mushrooms (for me only). Frozen all natural french fries for a side. Shamefully, no veggie.

                                                                                                                                                                                                                                                                                                                                            What surprised me was how good this tasted despite such little seasonings. Hubby loved it. Guess I have to remind myself that sometimes less is better.

                                                                                                                                                                                                                                                                                                                                            Tonight is takeout Middle Eastern. Probably either chawarma or kibbe for me. Going out to my watering hole before hand for some beers, whiskey, and laughter.

                                                                                                                                                                                                                                                                                                                                            Tomorrow might be dinner out, but I have the halal chicken planned for some time this weekend. I guess I'll find out if I'm joining the halal chicken bandwagon.

                                                                                                                                                                                                                                                                                                                                            Have a great Friday everyone.

                                                                                                                                                                                                                                                                                                                                            1 Reply
                                                                                                                                                                                                                                                                                                                                            1. re: ludmilasdaughter

                                                                                                                                                                                                                                                                                                                                              no shame - there were peppers and onions on the sammies! ;-)

                                                                                                                                                                                                                                                                                                                                            2. Just got home from a good practice for our last gig before my summer hiatus -- 2 new songs for tomorrow! Woot!

                                                                                                                                                                                                                                                                                                                                              As for WFD tonight -- it's another pokah night @casa lingua with the usual suspects. The lady who's been taking all of our money is celebrating her birthday today, so we may not hold it against her if she continues to do so, but it would be nice to make a little cash for ourselves.

                                                                                                                                                                                                                                                                                                                                              This generally means delivery/take-out, with a few options depending on the majority decision. Indian, Thai, Sushi, Pizza, Sichuan.... something will be et tonight, for sure.

                                                                                                                                                                                                                                                                                                                                              Happy weekend, everyone! Stay healthy and hungry.

                                                                                                                                                                                                                                                                                                                                              1. My In-Laws are coming over so it is a "meat and potatos" type of dinner. Standing rib roast, sauteed zucchini, roasted fingerling potatos drizzled with Spanish olive oil and shaved Manchego cheese. Homemade vanilla and honey ice cream for dessert. Hopefully a bottle of Camus Special Selection wine but that is up to my hubs to determine.

                                                                                                                                                                                                                                                                                                                                                2 Replies
                                                                                                                                                                                                                                                                                                                                                1. re: JanineL

                                                                                                                                                                                                                                                                                                                                                  That sounds delicious, I'd love some of that ice cream for my sore throat right now!

                                                                                                                                                                                                                                                                                                                                                  1. re: JanineL

                                                                                                                                                                                                                                                                                                                                                    If you ended up having the Camus SS, how was it?

                                                                                                                                                                                                                                                                                                                                                  2. All of the energy left my body at about 11am so not sure WFD. The original plan was curry but on second thought I probably should avoid that sodium onslaught and I don't really have the motivation for it. I'm in the mood for something warm and creamy so instead WFD will be chicken thighs seasoned with Aleppo pepper and Italian seasoning, sauteed in butter and finished with a splash of heavy cream and sprinkle of Toscano Syrah soaked cheese. I guess I'll throw some broccoli in for the sake of vital nutrients.

                                                                                                                                                                                                                                                                                                                                                    1. Tonight we're having a version of carbonnade flamande over mashed potatoes with boiled carrots and green beans.

                                                                                                                                                                                                                                                                                                                                                      1. A couple of biso Frankenchicken breasts were air-dried in the fridge and again with paper towels when I got home from work. Seasoned with salt, pepper, and Herbs de Provence, and into a 425° oven to roast until the skin is crispy and the chicken is done. (Most of the chicken will be used for sandwiches during the weekend or early next week at work.)

                                                                                                                                                                                                                                                                                                                                                        Side dish will be steamed broccoli with a drizzle of balsamic and some crispy shallots sprinkled on top.

                                                                                                                                                                                                                                                                                                                                                        Yup - there's wine. It's Friday Friday Friday Friiiiiiidaaaaayyyyyyyyyy!!!!

                                                                                                                                                                                                                                                                                                                                                        1. Early dinner for me tonight. Might partake later in some roasted baby white potatoes, fresh from the market!!!

                                                                                                                                                                                                                                                                                                                                                          WFD was roasted and grilled veggies with cheese, pressed in between slices of homemade French bread, drizzled LIBERALLY with 2 types of balsamic (I have a "collection").

                                                                                                                                                                                                                                                                                                                                                          Spent all day yesterday cleaning and getting rid of stuff. Moved this old chair out of storage today onto the screened-in patio for the pups and they are very happy about it.

                                                                                                                                                                                                                                                                                                                                                          Then the bf came home with a gigantic bag of apples and handed them to me. I said "What are all those for?", he replied: "In case you want to make an apple pie." He is nice and subtle. Just pulled a galette out of the oven and it smells divine.

                                                                                                                                                                                                                                                                                                                                                           
                                                                                                                                                                                                                                                                                                                                                           
                                                                                                                                                                                                                                                                                                                                                           
                                                                                                                                                                                                                                                                                                                                                          5 Replies
                                                                                                                                                                                                                                                                                                                                                          1. re: nothingswrong

                                                                                                                                                                                                                                                                                                                                                            Those are two VERY HAPPY pups! LOL

                                                                                                                                                                                                                                                                                                                                                            And the galette looks good. I like the BF's subtlety. ;-)

                                                                                                                                                                                                                                                                                                                                                            1. re: nothingswrong

                                                                                                                                                                                                                                                                                                                                                              Oh the puppies! And the galette! And homemade French bread! All of it looks wonderful.

                                                                                                                                                                                                                                                                                                                                                              1. re: BananaBirkLarsen

                                                                                                                                                                                                                                                                                                                                                                Thanks :)

                                                                                                                                                                                                                                                                                                                                                              2. re: nothingswrong

                                                                                                                                                                                                                                                                                                                                                                The dogs are adorable together in that chair! And I love the photo of the galette!

                                                                                                                                                                                                                                                                                                                                                                1. re: NancyChin

                                                                                                                                                                                                                                                                                                                                                                  Thanks Nancy :)

                                                                                                                                                                                                                                                                                                                                                              3. Nope, not fixed. I am responding to nothingswrong.... The sandwich and gallette look tasty but the puppies look like a slice of sweet heaven.

                                                                                                                                                                                                                                                                                                                                                                13 Replies
                                                                                                                                                                                                                                                                                                                                                                1. re: suzigirl

                                                                                                                                                                                                                                                                                                                                                                  suzigirl, perhaps let them know over on this thread:

                                                                                                                                                                                                                                                                                                                                                                  http://chowhound.chow.com/topics/973574

                                                                                                                                                                                                                                                                                                                                                                  1. re: LindaWhit

                                                                                                                                                                                                                                                                                                                                                                    I will if the problem continues. Thanks Linda.

                                                                                                                                                                                                                                                                                                                                                                  2. re: suzigirl

                                                                                                                                                                                                                                                                                                                                                                    I love my babes! The little one is officially a geriatric, according to the vet (can't believe I've had her almost 10 years!).

                                                                                                                                                                                                                                                                                                                                                                    They eat all the leftover veggies, and go wild for carrot scraps.

                                                                                                                                                                                                                                                                                                                                                                    1. re: nothingswrong

                                                                                                                                                                                                                                                                                                                                                                      Is that the escaped crusader that had you running the neighborhood topless? I would have run after her cute butt too. My sleeping beauties( yes, that is my old tablet under his fluffiness)
                                                                                                                                                                                                                                                                                                                                                                      Mine barely eat people food. But open a jar of green olives and it's on!

                                                                                                                                                                                                                                                                                                                                                                       
                                                                                                                                                                                                                                                                                                                                                                      1. re: suzigirl

                                                                                                                                                                                                                                                                                                                                                                        Yes, that's the little mutt! I love her to death. Just got her a little leather collar with spikes because she's such a badass.

                                                                                                                                                                                                                                                                                                                                                                        I love how your cats are sleeping. Same pose, not touching. Do they actually eat olives?? I find that so bizarre.

                                                                                                                                                                                                                                                                                                                                                                        We've run experiments on my dogs with bacon/beef/chicken/turkey/salmon and carrots. We'll hold the meat on one side of the room, and a carrot on the other and see which they go after first. It's about 50/50. I've trained them well!

                                                                                                                                                                                                                                                                                                                                                                        1. re: nothingswrong

                                                                                                                                                                                                                                                                                                                                                                          Yes, they actually eat olives. I know it is bizarre. The lettuce is even more bizarre. I guess they eat it for me since I can't. ;-)

                                                                                                                                                                                                                                                                                                                                                                          1. re: suzigirl

                                                                                                                                                                                                                                                                                                                                                                            Love it! I've never offered my pups olives or lettuce.

                                                                                                                                                                                                                                                                                                                                                                            They'll do potatoes, sweet potatoes/yams, carrots, green beans, broccoli, frozen peas. Oatmeal, eggs, meat, and rice. The big one is very allergic to corn, which is in a lot of commercial dog food, so I cook for them often. I make a starchy base "slop" of rice, oats, potatoes, yams cooked in chicken broth, then add in tons of veggies and stir in some eggs, chicken/turkey breast if I have it. Drizzled with olive oil. They are so so spoiled, but the vet says it's the best thing you can do for dogs.

                                                                                                                                                                                                                                                                                                                                                                            1. re: nothingswrong

                                                                                                                                                                                                                                                                                                                                                                              The lettuce and olives were accidental discoveries. I dropped the lettuce and Romo ate it before I could pick it up. I offered a bit to Cashmere and she liked it too. The olives came from me eating some and Romo smelling it on my hands and rubbing his face on my hands until i thought he'd wear out his fur, so i gave him a tiny bit. Now he knows the sound of the jar opening.

                                                                                                                                                                                                                                                                                                                                                                              1. re: suzigirl

                                                                                                                                                                                                                                                                                                                                                                                Geez, animals love the strangest things. I wonder if olives are okay for dogs, I've never looked into it. I know olive oil is great for their coats, and my dogs love the taste. Will look into it; am picking up olives tomorrow for the bf's lunch salads.

                                                                                                                                                                                                                                                                                                                                                                                1. re: nothingswrong

                                                                                                                                                                                                                                                                                                                                                                                  In this house "animals love everything." I caught little Take eating arugula last week. TJs bacon cheddar cheese is his new favorite, I have to remind myself to put it in the cabinet if it's out and I have to leave the kitchen.

                                                                                                                                                                                                                                                                                                                                                                                  1. re: fldhkybnva

                                                                                                                                                                                                                                                                                                                                                                                    It is funny what they will eat. When we got these cats they ate just about any protein that you put in front of them and then wham, nothing but roast beef. I can't even get them to eat bacon let alone bacon cheese.

                                                                                                                                                                                                                                                                                                                                                                      2. re: nothingswrong

                                                                                                                                                                                                                                                                                                                                                                        When I was a teenager, we had a dog that absolutely loved carrots. She learned how to dig them out of our garden by watching my dad. Then she cleaned out the neighbour's garden too...

                                                                                                                                                                                                                                                                                                                                                                        1. re: BananaBirkLarsen

                                                                                                                                                                                                                                                                                                                                                                          Oh, my big dog would love that! I finally had to put chicken wire up all around my raised beds because she likes to jump in them and just sniff around, paw at the dirt, etc. I planted my carrot seeds a few weeks ago and they're just sprouting and I was worried she'd get into them.

                                                                                                                                                                                                                                                                                                                                                                          She loves carrots like no other dog I've ever seen. My friends all get a kick out of it. I keep baby carrots on hand just for her to snack on, though it's cuter to give her a whole giant carrot and watch her chew on it for a while. She'd happily eat a pound or two a day if I let her.

                                                                                                                                                                                                                                                                                                                                                                    2. Zcxcode

                                                                                                                                                                                                                                                                                                                                                                      1. More playing with my new toys. Prime strip steak sous vide to 125F then seared at max IR temp; sous vide asparagus. Both spot on.

                                                                                                                                                                                                                                                                                                                                                                         
                                                                                                                                                                                                                                                                                                                                                                         
                                                                                                                                                                                                                                                                                                                                                                        1 Reply
                                                                                                                                                                                                                                                                                                                                                                        1. re: rjbh20

                                                                                                                                                                                                                                                                                                                                                                          Very good texture on both! Yum.

                                                                                                                                                                                                                                                                                                                                                                        2. I actually cooked tonight! I've been eating leftovers all week, but today I finally made the fish dish I've been wanting to make. Snapper Veracruz, though I used hake loins I had in the freezer from Costco. The recipe I had didn't say what to serve it with, so I got creative and tossed a bag of broccoli slaw in the sauce and ate the whole thing with toasted tortilla chips. It was very good--and easy! I love it when I find easy recipes to throw together!

                                                                                                                                                                                                                                                                                                                                                                          1. Oh hi. My house is sold (well under contract really). Listed it yesterday morning at 7am, had a showing at 10:30, had an offer by noon, and it was signed off by 8pm. It went for over asking price too, so I get my granite :)

                                                                                                                                                                                                                                                                                                                                                                            Once the shock of that wore off, I realized "oh shit, we are homeless" since it'll be 6-9 months before the new house is ready, but then that figured itself out today, one of the owners of my company has a cute little rental coming available, it's a freestanding little house with a tiny yard. It's in our price range for rent, real close to my work (goodbye long ass commute, at least til the new house is done), and it's large enough that we won't have to rent a storage unit. Oh yeah, he said we can stay as long as we want, so if the new house gets delayed, it's not a problem. No lease or even a security deposit.

                                                                                                                                                                                                                                                                                                                                                                            So yeah, lots happened! Tonight we tried out a new restaurant in our current 'hood. It originally was a deli and grocery but when the big grocery opened up across the street he started the process of converting to a restaurant. Took awhile, but it just opened up not too long ago. It wasn't great, unfortunately, but nice to have a non-fast food restaurant in the neighborhood. We each had their chicken parm special, which was 9.99 each. The chicken itself was good, the pasta was a bit lukewarm.

                                                                                                                                                                                                                                                                                                                                                                            I plan on vegging out this weekend...I need it! We will be going to an Avalanche game Saturday night. i'm enjoying playoff hockey.

                                                                                                                                                                                                                                                                                                                                                                            15 Replies
                                                                                                                                                                                                                                                                                                                                                                            1. re: juliejulez

                                                                                                                                                                                                                                                                                                                                                                              Congrats on all the house-related stuff coming together, what a relief!

                                                                                                                                                                                                                                                                                                                                                                              1. re: juliejulez

                                                                                                                                                                                                                                                                                                                                                                                What greyelf said!

                                                                                                                                                                                                                                                                                                                                                                                1. re: juliejulez

                                                                                                                                                                                                                                                                                                                                                                                  Wow, impressive!

                                                                                                                                                                                                                                                                                                                                                                                  1. re: juliejulez

                                                                                                                                                                                                                                                                                                                                                                                    Wow. Talk about fast! Did you stage your house?

                                                                                                                                                                                                                                                                                                                                                                                    1. re: roxlet

                                                                                                                                                                                                                                                                                                                                                                                      I staged it myself... I used to be a home stager :)

                                                                                                                                                                                                                                                                                                                                                                                      1. re: juliejulez

                                                                                                                                                                                                                                                                                                                                                                                        Did you end up baking chocolate chip cookies?

                                                                                                                                                                                                                                                                                                                                                                                        1. re: nothingswrong

                                                                                                                                                                                                                                                                                                                                                                                          Haha no... but I did mop all my floors at 530am that day so the house had a nice "clean" smell to it.

                                                                                                                                                                                                                                                                                                                                                                                          1. re: juliejulez

                                                                                                                                                                                                                                                                                                                                                                                            Congratulations on selling the house. Do you usually mop other houses you stage for clients? I imagine that'd be a lot of work.

                                                                                                                                                                                                                                                                                                                                                                                            1. re: NancyChin

                                                                                                                                                                                                                                                                                                                                                                                              Well I'm not a stager anymore, but when I did, any additional daily cleaning beyond what we'd do initially was up to them :)

                                                                                                                                                                                                                                                                                                                                                                                    2. re: juliejulez

                                                                                                                                                                                                                                                                                                                                                                                      juliejulez, you always have the most incredibly good luck*. I would join you on a trip to Monte Carlo any day.

                                                                                                                                                                                                                                                                                                                                                                                      Have fun at the hockey match tonight. Hopefully you will be able to have a Summer Shandy or 3 to celebrate.

                                                                                                                                                                                                                                                                                                                                                                                      *If you could tell me the name of the horse that will win the Kentucky Derby and where the S&P 500 will close on December 31st I will split all profits with you 50/50. :-)

                                                                                                                                                                                                                                                                                                                                                                                      1. re: Fowler

                                                                                                                                                                                                                                                                                                                                                                                        Ha... you know the first time I ever gambled, I won $800? Maybe I am extra lucky.

                                                                                                                                                                                                                                                                                                                                                                                      2. re: juliejulez

                                                                                                                                                                                                                                                                                                                                                                                        What fantastic news. I can't believe it sold that fast. I have a client right on the beach who can't sell his house and it has been over a year. I bet he would love you to stage his home.
                                                                                                                                                                                                                                                                                                                                                                                        I can't believe you fell into such a perfect rental. Good for you. What a great streak you are having.