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What's for Dinner #295 - The Crazy Weather Edition [through May 4, 2014]

Rain here in the Northeast and elsewhere across the country, with some snow WAY up in northern New England; tornadoes throughout the South and Southeast, some crazy heat showing up in CA and southern TX this week....the weather is going bonkers!

Hopefully, we're still all having some good eats - what's cooking?

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  1. As for me, I had leftover hamburger stroganoff. Will be making some chicken salad for the next few days' work lunches in a little bit - chopped chicken, celery, walnuts, dried cranberries, mayo, salt and pepper - probably Aleppo pepper. I will bring a bag of chips to work as well.

    1. Crazy weather indeed! Here in Northern New Mexico, we've had everything from snow to hail to sudden wind storms that whip up so much dirt the sky turns brown and City workers run around clearing tree branches out of the streets. The weather has been changing every hour or so. Right now it's chilly and gusty, but at least it's sunny. I'm just hoping it doesn't freeze and kill all the baby apricots and crabapples I hope to eat this summer!

      Today's my Friday and it's been a long week, so it's Breakfast for Dinner. I'm thinking sort of a potato hash with fresh sage and spring onion. Fried eggs on top. Homemade turkey-apple sausage patty on the side. Buttered toast. Maybe some fruit (I have pears and strawberries that need eating). Some fancy chocolate my sister sent me for my birthday for dessert.

      2 Replies
      1. re: BananaBirkLarsen

        That's a great Breakfast for Dinner, BBL! (And happy belated birthday!)

        1. re: LindaWhit

          Thanks LW! In my opinion, most Breakfasts for Dinner are pretty damn good. This one did turn out particularly well though.

      2. Can't believe I was wearing a down coat today!

        We had BBQ chicken meatloaf for dinner with roasted red potatoes and roasted string beans. Was tasty!

        1. Definitely cray crazy weather! Was just pouring down just now. WFD here is traditional Vietnamese banh mi and with some seasoned fries being dipped in some shrimp sauce aka white sauce aka yum yum sauce from our restaurant.

          1. Yes to the crazy weather. When I crank my oven to 500 it must be cold! If this keeps up we will have calzones for dinner tomorrow.

            1. awful weather!! roasted chicken w/ artichoke hearts and capers. steamed new potatoes over cress and arugula salad.

              1 Reply
              1. re: MRS

                Sound like a good Bad Weather meal!

              2. Weather is decidedly mild here in Florida(do not pelt me with rotten fruit). My college aged car has no a/c and driving around is brutal with the lovely humidity. Ugh.

                Dinner tonight was chicken picatta, jasmine rice and cauliflower. Yes, a very monochromatic color scheme but I had cauli to use and jasmine rice was per request over noodles. Still, we ate it happily.

                1 Reply
                1. re: suzigirl

                  It's impossible to eat picatta unhappily.

                2. working from home today - it was a version of scotch broth with the leftover easter lamb bone, lamb gravy, leftover easter pea soup, supplemented with some dry green peas, mushrooms, broth, vegetables and farro (no barley in the closet). The lamby, chumky soup was an excellent way to comfort ourselves on a cold wet day, as well as a good refrigerator cleanout solution.

                  1. Raw weather here in MA. Yuk!
                    We had thick loin pork chops
                    Pan seared and finished in the oven . On it I served a mustard sauce made with very grainy mustard and coconut milk. Roasted broccoli also.

                    1. Seven-Layer Russian Salad from the New Midwestern Table cookbook. Definitely going on my repeat list. More details over on the cookbook's thread here.

                      1. What a difference in the weather across the country- we might just see 100 degrees this week. Unfortunately, we're also having high winds so grilling is out of the question.

                        So... tonight's dinner, cooked inside, will be simply pan fried wild keta salmon, artichokes and a mixture of zucchini and flying saucer squash from the garden sauteed in butter with garlic. Clarified butter for the artichokes as well.

                        1 Reply
                        1. re: weezieduzzit

                          Love pattypan squash! Won't be in our markets for another few months but it is my favorite summer squash by far. That plus artichokes....heaven.

                        2. Low 40s here. Looks like for the rest of the week. I really cannot *wait* to get out of here, as temps in Berlin are currently rather balmy (not always reliably so, even in the height of summer).

                          Dinner came together nicely. The basil (3 frozen blocklets from TJ's) pretty much disappeared, sadly, as I think the plate could've used some more green just for color. The flavors were nice, tho -- the bacon crispy, the corn & turmaters sweet, and the radish with just a tiny bit of bite. I ended up adding a half a diced onion b/c they're such good buddies with bacon :-)

                          Sauce was a melange of olive oil, bacon fat, butter & white wine. Yes, we do not skimp on the fat @casa lingua.

                          1. Cold, wet and windy here. The type of weather that screamed comfort, which to me was brought by taco Tuesday.
                            Both hard, and soft, tons of fixings, sides of refried beans and yellow rice. Followed by peanut butter cup brownies with vanilla & caramel gelato for the boys

                            1. Inspired by a poster in the last thread (my apologies--I don't remember who it was), I made a baked cod with a riff on a puttanesca sauce. I chopped garlic and oil cured olives, added capers, lemon supremes and some olive oil that I had melted some anchovies into. I covered the cod filets with this mixture and baked it. I served the cod with rice and a green salad for after.

                              3 Replies
                                1. re: ChristinaMason

                                  It was really delicious. I'm generally not a huge fan of cod, but this was very tasty.

                              1. Rain/snow mix here. Looking forward to some warmer weather and actual sunshine.

                                Today I made black bean enchiladas with a side of Mexican rice. Nothing fancy, but still very tasty.

                                1. We're having leftover tarragon gondi tonight. It was a tasty meal although the meatballs were delicate wee things prone to disintegration - too much rice. The dried lime was a nice new flavour to add to our repertoire.

                                  Along with leftover gondi we'll have the meal we originally planned for this evening. A hot chorizo and squash salad. I saw it on a cooking show the other day and it looked like one of those 'toss everything in' salads we would enjoy - squash, onions & cherry tomatoes are roasted in cumin, chilli and oregano. Borlotti beans and baby spinach are added (subbing baby rocket from the garden), fried chunks of chorizo and a fresh coriander oil finish it. Shavings of pecorino gild the lilly.

                                  3 Replies
                                  1. re: Frizzle

                                    Interesting, you used rice in your Gondi or you served them with rice? Tarragon Gondi sound fabulous!

                                    I am making a chicken soup with simple (ground chicken) Gondi tomorrow ......great minds and all :)

                                    1. re: sedimental

                                      The recipe I used is here: http://www.theguardian.com/lifeandsty...

                                      I gather it's not an authentic interpretation of the dish. I liked the favour of the soup and enjoyed the tarragon and little hits of date sweetness in the balls but I think a tighter ball would have been better.

                                      It was my first time trying this dish so I think I'll keep trying alternatives. Is there a recipe you recommend?

                                      1. re: Frizzle

                                        I don't have an exact recipe, I try new things and tweak...you know the drill ;) but most often my traditional Gondi soup looks like this one, but I use ground white chicken meat (like isernio) and I often toast the chickpea flour first. I leave out the chicken pieces from the soup and just make a rich turmeric chicken broth with chunks of carrots, maybe a few pearl onions...and maybe zuc chunks. Whatever works at the time. The meatballs are filling, so I like a silky broth and nice al dente veg chunks in the spring for dinner.

                                  2. Tonight was simple and quick by necessity. Sautéed eggplant, zuc, red onion, sundried tomato and black olives in oil, added a splash of fish sauce and chicken stock. Then tossed in some sliced ham.

                                    No cheese, no starch, just a one pot wonder of veg and meat.

                                    1. Weird weather, indeed. Yesterday was lovely - I pottered round the garden in just a shirt. Today is grey and looks like rain. Friday is forecast for freezing.

                                      So, a new recipe for a sausage & bean casserole. I usually do a Nigel Slater recipe but this is a magazine cut-ot. It sees Cumberland sausages being browned. Sliced chorizo going in, followed by sliced red onions, garlic and tomato puree. Then red peppers, celery, tin of tomatoes, tin of red kidney beans. It cooks in the oven for around 30 minutes.

                                      Recipe suggests then thickening it all up with a little cornflour but I think I'll pass on that. Cornflour can make things too gloopy for us.

                                      Some of herself's bread (Gennaro Contaldo's recipe)

                                      1. Last night we had leftover roast chicken and gravy over rice, roasted broccoli, and leftover green salad. Fast and easy.

                                        Tonight my husband has a dinner function he has to attend so I'm on my own. I'll probably make myself some fish as he isn't a big fan and I don't get to make it that often.

                                        1. I felt like grazing last night, so I had:
                                          a bit of Fromager d'Affinois
                                          some gorgeous sliced salami (so much fat!)
                                          a couple of dates dipped in almond butter
                                          the rest of the homemade buttermilk gelato drizzled with Maggie Coffee Vino Cotto

                                          2 Replies
                                          1. re: gini

                                            yum - I love that kind of dinner sometimes

                                            1. re: gini

                                              Mmmm. Salami and cheese. Two of my weaknesses!

                                            2. Woke up in a major crank-mode. Cloudy, cool, gray, and rainy. For the next several days, I believe.

                                              Then someone posted on Facebook that Top Chef, Season 12 will be filmed in...........BOSTON!!!

                                              ::::The sun comes out, birds are singing, rainbows are rainbowing::::

                                              I'm sure I'll have several friends going into stalking mode throughout town. :-D And I guess this means I *have* to do the TC recaps for Chowhound this season. :-P

                                              ANYWAY - today is Prince Spaghetti Day - so that's WFD - sketti and sauce, with grated Parm-Reg on top; some sourdough bread lightly toasted, and a small salad alongside. There will be wine, I'm sure.

                                              14 Replies
                                              1. re: LindaWhit

                                                Prince Spaghetti Day? Ok, I see courtesy of Google that this must be a regional thing? I've never heard of it.

                                                1. re: tcamp

                                                  Yup, New England and the NY/NJ area. Prince Pasta started in Boston, and the original commercial reflected a young Italian boy running through the streets of the North End (Boston's "Little Italy") to get home for the big family spaghetti dinner.

                                                  An updated version for Prince Pasta's 100th anniversary shows supposedly the same boy (actually a new kid) superimposed in black-and-white in the modern-day North End, when at the end, the "boy" opens the door to the apartment, and he's a grown Anthony. Unfortunately, they didn't use the *real* Anthony Martignetti who is still around, but an actor (nor did they use his son). A friend of mine regularly sees him in a local courthouse, as he's now an officer of the court.


                                                  1. re: LindaWhit

                                                    I think it became a thing elsewhere too - Wednesday was always spaghetti day in my house when I was growing up. As a joke, I actually bought my mom a little cookbook called "Wednesday is Spaghetti" in the 90s: http://www.amazon.com/Wednesday-Spagh... It doesn't have anything to do with Prince, that I know of.

                                                    I also recently bought my niece a children's book called "Wednesday is Spaghetti Day" - she's OBSESSED with it (cats and spaghetti, what's not to like?): http://www.amazon.com/Wednesday-Is-Sp...

                                                2. re: LindaWhit

                                                  You should see if you can be among the eaters during Restaurant Wars! Wouldn't that be fun!

                                                  1. re: roxlet

                                                    I would love it, roxlet, but I think those things are usually invites based on "who you know" - and I know doodly squat in the restaurant arena in Boston.

                                                    I'm just praying they'll keep Todd English out of the entire show and don't do stupid "touristy" spots like Plimoth Plantation (which, unfortunately, is already on the radar for the producers).

                                                  2. re: LindaWhit

                                                    Yep it's Prince Spaghetti day in Western Mass too. Nothing else would be as good on a cold rainy day.
                                                    I bet we'll see Sweet Cheeks Q’s with Tiffani Faison and maybe Kristen Kish and Stephanie Cmar on TC. Has Ming Tsai ever judged? Boston is Ming territory.

                                                    1. re: Berheenia

                                                      I think he's done a QuickFire and an Elimination Challenge or two. Ming would be a great addition.

                                                    2. re: LindaWhit

                                                      Love, love, love spaghetti. Sounds lovely. Lucky you.

                                                      1. re: LindaWhit

                                                        Your post inspired me to go get all the fixings for spaghetti as well. A new to me pasta from Naples to try as well. Thanks, Linda.

                                                        1. re: suzigirl

                                                          Tell us about the new-to-you pasta from Naples, suzigirl. Always interested in new shapes, brands.

                                                          1. re: LindaWhit

                                                            It is just spaghetti but my butcher suggested it. He is not brand loyal. He has several brands from Italy that he likes. This one is Garofalo LA PASTA DI GRAGNANO presso NAPOLI STORICO PASTIFICO GAROFALO. I will report back on the taste and texture.

                                                            1. re: suzigirl

                                                              I get that brand at Costco. Good stuff--nice texture, lots of starch.

                                                              1. re: gourmanda

                                                                Agreed. I wonder where else I can get it. I liked it very much but wouldn't mind getting it cheaper.

                                                      2. Last night was homemade hamburger helper for the crew and a big plate of sautéed bok choy and a piece of cod for me, liberally seasoned with chili black bean paste for me. Neither were particularly picture worthy but tasted good.

                                                        Tonight, a zucchini, sweet onion, and beef stir fry from today's food section.

                                                        1. F-L-Y-E-R-S ruled last night - liquid dinner of dollar drafts for me and the visitors - fun times I will miss them - home late and hungry - heated up a pork ragu over some gemelli and steamed broccoli also what were supposed to be arancini that did not defrost well and became more of a risotto fritter ;)

                                                          overnight a big batch of chili in the slow cooker - that will feed the guests (it was gonna be a creole rice and beans but I switched direction) tonight while I have an office dinner with the big boss - great place but wont be enjoyable - I would rather be home eating chili with my friends.

                                                          edit to add - indeed the weather here is positively hideous and I will much enjoy my bowl of somewhat too spicy chili for lunch

                                                          4 Replies
                                                          1. re: JTPhilly

                                                            JTPhilly, I'll route for your Flyers if you put in a good word for my Kings! Three game 7s tonight. Wow.

                                                            Risotto fritters...sounds delicious.

                                                            1. re: Aussieshepsx2

                                                              ....and I have a business dinner ARGH I wont even be able to look at my phone

                                                              the "risotto fritter" was a semi disaster but fried and crispy makes anything better I guess. It was eaten so..

                                                              1. re: JTPhilly

                                                                That's what bathroom breaks are for JT! I'm watching your game right now til mine comes on. I watched it last night too.

                                                              2. re: Aussieshepsx2

                                                                Avs have a game 7 tonight too! We had tickets (we're season ticket holders)... but SO couldn't bail out on work in LA to come home early so we ended up selling them :( But, we sold them for $350 profit so that's good I guess.

                                                                I hope ALL our teams win!

                                                            2. I can't seem to find #293. Strange. I've been insanely busy and haven't had a chance to catch up on everyone's goings on, but that thread seems to be missing. Oh well.

                                                              Realizing that Monday was going to be the last rain free day for the foreseeable future, we decided to fire up the grill. Was hoping for lamb blade chops which were on sale at Price Chopper, but alas they were all out so we went with sirloin steak, simply seasoned, roasted potatoes, and steamed broccoli which I tossed with some siracha.

                                                              Last night I made baked pesto chicken, topped with tomatoes and mozzarella. For a side I sauteed some garlic and onions, and then added orzo and cooked that in chicken stock. Stirred in some Parmesan and parsley at the end. Also made a spinach salad with strawberries, shallot, avocado, shallot and toasted almonds. Topped that with some cranberry dressing. Very satisfying dinner.

                                                              Well, back to #294 to start catching up with y'all!

                                                              3 Replies
                                                              1. re: ludmilasdaughter

                                                                That's very odd, ludmilasdaughter. I just went searching for it (#293) and can't find it either! I've EMailed the Mods asking if if was accidentally deleted. Hopefully they can restore it.

                                                                ETA: - found it: http://chowhound.chow.com/topics/973178

                                                                1. Vegetarian friend is making me dinner tonight chez her. I think a cauli hazlenut dish will feature and some kind of pasta dish. A salad or two too. And vino! Weather's amazing here (78 degrees yesterday at 6:45) so we'll be dining al fresco.

                                                                  2 Replies
                                                                    1. re: mariacarmen

                                                                      so I was wrong, no al fresco dining, just had all the windows open (I misunderstood) and it was HOT. but still a wonderful meal. she made a garlicky bread-crumb-topped pasta with parsley, a mixed greens salad with a balsamic/sherry vinegar dressing, and Ottolenghi's cauli salad:


                                                                      we had most of a bottle of sauv blanc with dinner.

                                                                      to finish, she made these wonderfully light and delicious cardamom/coconut milk panna cottas - SO good, and went SO incredibly well with the chilled bottle of Beaujolais I bought (Louis Tete Beaujolais Villages Le Pot, Beaujolais, France) - something about the cardamom and the fruitiness of the wine... just great. I don't drink much Beaujolais - usually the Nouveau stuff - but that's changing now.

                                                                      tonight, we have chicken thighs defrosting, and the BF is charged with doing something yummy with them. i'm pretty sure he'll come through.

                                                                    2. Leftovers last night of the beans and pork belly were even better than the original as I tinkered a bit: added spinach, a splash of sherry vinegar and a small pat of butter to the beans; added a squeeze of lemon and more garlic to the leftover parsley sauce; remade the paprika oil using half sweet, half half-sharp paprika (not a big smoked paprika fan). Wowsa.
                                                                      For tonight, my CSF will be delivering grey sole fillets. I might fry'em up crispy and serve with saute potatoes and Rick Moonen's Spicy Remoulade, or I might go the lemon-butter and frizzled capers route over sauteed spinach.

                                                                      4 Replies
                                                                      1. re: GretchenS

                                                                        I just love it when the second version is better than the first!
                                                                        That looks wonderful.

                                                                        1. re: GretchenS

                                                                          Looks fantastic gs! I vote for the crispy fish.

                                                                          1. re: mariacarmen

                                                                            I vote crispy.

                                                                            And those are lovely looking leftovers, Gretchen.

                                                                          2. re: GretchenS

                                                                            I think both ideas for the fish sound great. You could always fry crispy and THEN top with lemon butter and frizzled capers :-)

                                                                            Best of both worlds.

                                                                          3. I've got some beef shank slices, fresh basil and a ton of those little flying saucer squashes that need using up, and I'm thinking beef shanks and squash braised in Thai red curry would hit the spot on yet another chilly spring day. I'll have to throw together a quick curry paste. I'll probably base it on hot NM chile powder, since I have lots of that and no dried Thai chiles. Lemongrass, cumin, coriander, kaffir lime zest, shrimp paste, shallot and garlic should fill out the mix. Steamed rice and a nice bottle of red on the side.

                                                                            1. Who cares WFD, it's Kings Game 7!!! :) Okay, since we have to soak up the cocktails and beer, I suspect we will use the last of the pizza dough in the frig and make some pies and a little salad. But it's hard to eat when you are busy screaming at the TV.

                                                                              5 Replies
                                                                              1. re: Aussieshepsx2

                                                                                Kings? I believe you mean Flyers!!! '-D

                                                                                (My man's the hockey fan of the house, so he'll DEF be watching tonight).

                                                                                1. re: linguafood

                                                                                  Kings? Flyers?? I believe you both mean the Canucks!!

                                                                                  Oh. Wait. Nevermind. They didn't even make the playoffs.

                                                                                  1. re: linguafood

                                                                                    For now I can route for both teams! Except for the Canucks...never the Canucks. ;)

                                                                                      1. re: Aussieshepsx2

                                                                                        Ahem. Don't forget the Boston Bruins. We get the French Canucks tomorrow night.

                                                                                  2. I think tonight will be quick and easy - fish tacos using TJ's crispy breaded cod, avocado, diced tomatoes, and corn-flour tortillas. DH promised to pick up some slaw mix.

                                                                                    2 Replies
                                                                                    1. re: ChristinaMason

                                                                                      So....I'm giving in to peer pressure. A big pot of not-quite-traditional bolognese is bubbling away on the stovetop (about 45 min. more to go). Wine is in my glass. Pasta will be boiled until al dente. Clouds of Parm. Regg. will float atop along with crackings of black pepper. A salad of shaved fennel, baby kale, and grape tomatoes with balsamic-apricot vinaigrette is waiting in the wings.

                                                                                      You are all to blame :)

                                                                                    2. Last night was a Trapanese pesto, per this recipe: http://www.lidiasitaly.com/recipes/de...

                                                                                      I've made it several times before and it's lovely cold the next day. I do roast the tomatoes and toast the walnuts. Yum yum.

                                                                                      WFD tonight--no idea. It's sooo windy here (up to 70 MPH??!), but it's also in the high 80s so it's hot as heck and confusing. I'm feeling like a stuffed or twice baked potato.

                                                                                      10 Replies
                                                                                      1. re: nothingswrong

                                                                                        That sounds very good. I have some heirloom pear/cherry tomatoes that need used up from Saturday that could benefit from cooking as they aren't very sweet. I might try this.

                                                                                        1. re: suzigirl

                                                                                          Try it! Makes great lunches. I slow roast tomatoes first, just 'cause I can't really do raw, but it's a great way to concentrate the tomato flavor and sweetens them up a bit. I also add the parm into the food processor usually.

                                                                                          I think it's a fabulous sauce. I'll keep a little extra in the fridge to dip things in or spread on a sandwich.

                                                                                          1. re: nothingswrong

                                                                                            Windy here in the IE, too. There's a big fire in Rancho Cucamonga and 2 semi trucks have blown over on freeways (one of them on the ramp fom the I-10 to the I-15 and it was hanging over the edge of one of those really high scary on ramps!)

                                                                                            And of course, windy means no grilling again. :(

                                                                                            1. re: weezieduzzit

                                                                                              jeez, those are some high winds! terrible...

                                                                                              1. re: weezieduzzit

                                                                                                That's awful. I saw the fire on the news today; I'm honestly surprised there aren't more going on. It has been windy here NONSTOP since day before yesterday in the AM. I've lived here all my life and have never seen wind like this.

                                                                                                Speaking of windy... I just went out to water the veggie garden and a gust of wind picked up and I got soaked with a shower of water. So I dropped the hose (which has a variable nozzle attachment) on the ground, and it was aiming up at me and the "trigger" hit the ground, so I got a nice cold spray of water right up my skirt. This all signified to me that it was time to just go inside.

                                                                                                At least I got to pick some green beans. Am eating them now in most likely WFD (early dinner) today: Fusilli and green beans tossed in a sauce made from the cooking water, butter, cheese, and some spices.

                                                                                                1. re: nothingswrong

                                                                                                  Is it awful that I lauphed out loud at the visual?? I am so sorry you were hosed, and by cold water to boot. Dinner sounds great, enjoy!

                                                                                                  1. re: foodieX2

                                                                                                    The cold water scared the bejeezus out of me!

                                                                                                    I no longer laugh at myself for all the idiotic things I do, but I'm glad it makes others smile :)

                                                                                                    1. re: nothingswrong

                                                                                                      Okay, I will admit I have done this at a clients house. Looked like I peed my pants. He told me to throw my pants in the dryer and he would just stay in his office. Umm, no. I was not running around my clients house in a thong. I asked to borrow a pair of shorts. Glad I did. His fiancée came home. That would have been AWKWARD to explain.

                                                                                                      1. re: suzigirl

                                                                                                        Lol! The bf's been riding his motorcycle the last few days and so he bought a knockoff Camelbak backpack so he can drink water while he's riding in hot L.A. traffic... He showed up yesterday with this HUGE wet spot on his crotch. Guess he should've paid the extra $40 or whatever because the mouth piece lets off a couple drips of water each time he takes a sip.

                                                                                                        Getting OT...

                                                                                                        Yeah, food.

                                                                                            2. Dinner tonight is out: meeting a GF for drinks and apps at our local cocktail/sushi joint. Raw fish may well make an appearance, as will a martini. Or two.

                                                                                              My man will join me later when the Flyers are either way ahead or way behind :-)

                                                                                              1. String beans, Zucchini, Potatoes stewed with tomatoes, a bit of onion and garlic, Olive oil, S&P, pinch of dry oregano. And crusty bread for sopping it all up!

                                                                                                4 Replies
                                                                                                1. re: Gastronomos

                                                                                                  Yum, that looks like something from "home" for me. That "home" being my great-aunt's kitchen in the Bronx decades ago, or my mother's kitchen right now, or even my own. Pure comfort food.

                                                                                                  1. re: JTPhilly

                                                                                                    thanks. it's such an easy vegetarian one pot dish that I make it, and variations of it regularly. I find it tasty and healthful. everyone enjoys it.
                                                                                                    leftovers are great for lunch the next day or later in the week...
                                                                                                    and if I feel like meat, I'll omit either the string beans OR the zucchini and do it with veal stew or chicken...
                                                                                                    it does well in the slow cooker as well.

                                                                                                  2. re: Gastronomos

                                                                                                    One of my favorite things to eat. I usually do just beans or beans and potatoes.

                                                                                                    1. re: ChristinaMason

                                                                                                      I like the stewed beans as a side dish to a roast. Either way, delicious and tasty and easy and healthful. Gotta love it....

                                                                                                  3. The high temperature today was supposed to be 75. But seeing that it is still only 54 degrees at nearly 3pm, I don't think that we are going to get there. Has been raining all day.

                                                                                                    So we'll be having warm, comfort food leftovers. I know the correct name isn't shepherd's pie. So we are having a shepherd's pie like casserole, make with leftover roast chicken, gravy, veg and mashed potatoes.

                                                                                                    1 Reply
                                                                                                    1. re: jw615

                                                                                                      I have done something similar. It was delicious. Welcome to WFD.

                                                                                                    2. Yesterday was a busy day, lots of errands, so dinner was take out. My favorite Lebanese spiced chicken flatbread with lots of herbs and pine nuts. I love that thing.
                                                                                                      I was unsure about tonight, but Banh Mi was mentioned, I think I'm going to go in that direction, and maybe just grilled pork and some taters for pap. Good day for grilling, it's the predictable 85 and sunny. Same as Suzi, please don't throw rotten veg at me ;)

                                                                                                      1. Very happy with the salad I made, loosely based on an Everyday Food recipe. Baby spinach/kale + roasted parsnips (with oregano from the garden) + blue cheese crumbles + chopped dates + light champagne vinaigrette.

                                                                                                        For lunch, made a BBQ chicken/red onion/jack pizza. Perfect baking weather as it's suddenly cool.

                                                                                                        Tonight will make a fresh batch of almond granola.

                                                                                                        1. it's 86 degrees here, and supposed to hit 90 today. (I don't mind warm temps, but I like a gradual rise so I can acclimate). Anyway, I'm thinking shrimp salad for dinner. Maybe with an ice cold martini. *runs downstairs to put gin in freezer*

                                                                                                          5 Replies
                                                                                                          1. re: joycebre

                                                                                                            A new face at the table. Welcome to WFD joycebre. Pull up a chair and sit a spell.

                                                                                                              1. re: joycebre

                                                                                                                Ahhh, while I don't like gin, I *do* like that your head is in the right place. Libations are part of dinner. Welcome, joycebre!

                                                                                                                1. Spaghetti night here as well. A cucumber, orange pepper, celery, carrot and zucchini salad with an oregano and parsley and pesto vinaigrette. Chicago hard rolls with butter to go along for sauce mopping.

                                                                                                                  1. Stir fry of baby bok choy, onion, garlic, tofu, tamari, sesame oil, chili garlic sauce, and cilantro. Plus I ate some of the potatoes I roasted for tomorrow's lunch.

                                                                                                                    10 Replies
                                                                                                                    1. re: gemvt

                                                                                                                      Liking everything but that last ingredient, gemvt. :-D

                                                                                                                      1. re: LindaWhit

                                                                                                                        Ha! I was just too hungry, as per usual.

                                                                                                                        1. re: gemvt

                                                                                                                          Oh no! I didn't mean the potatoes. I meant the cilantro. Nasty stuff! (to me)

                                                                                                                          1. re: LindaWhit

                                                                                                                            Ah yes. Do you get the soapy taste? I actually like it so much I don't even chop it!

                                                                                                                            1. re: gemvt

                                                                                                                              Linda & I swap hate stories - me sprouts, she coriander.

                                                                                                                              1. re: Harters

                                                                                                                                Harters is right. My beloved roasted Brussels sprouts shall never pass his way again (I believe Harters calls them "nasty farty veg"), and his coriander/our cilantro shall never pass mine.

                                                                                                                                Yes, gemvt, I'm one of those oddballs who gets a powerful taste of soap with cilantro.

                                                                                                                                1. re: LindaWhit

                                                                                                                                  I call Brussels sprouts little smelly farts. I love cilantro, so I guess I'm with Harters!

                                                                                                                                  1. re: LindaWhit

                                                                                                                                    I like both, so at least I have plenty of soap to clean up the smelly farts ;)

                                                                                                                                    1. re: alliegator

                                                                                                                                      "Little" smelly farts. Cabbage is smelly farts. :)

                                                                                                                                  2. re: Harters

                                                                                                                                    I'm there with you on the sprouts. Tried them several ways but just can't go there again.

                                                                                                                        2. Grass fed flat iron steak over wilted Romaine dressed with a warm bacon-red wine-dijon vinaigrette. I'm so tired I can barely think, but I was determined to make a real meal.

                                                                                                                          2 Replies
                                                                                                                            1. Short ribs that were braised in red wine, mashed potatoes and zombie chive carrots are on the menu tonight. Deb braised the ribs over the weekend and they've been hanging out in the coolerator ever since. Excessive amounts of butter and cream will be used to make the mashed.

                                                                                                                              It's been cold, wet and windy all day so a decent red will be paroled from the wine jail.

                                                                                                                              4 Replies
                                                                                                                              1. re: steve h.

                                                                                                                                Wait, wait, wait, wait, wait.......

                                                                                                                                zombie chive carrots? SPILL, steve.

                                                                                                                                1. re: LindaWhit

                                                                                                                                  Ah, the zombie chives.

                                                                                                                                  They've been in the herb garden for over a decade. They've withstood drought, extremes of temperature, benign neglect and the murderous onslaught of malevolent lawn service guys.

                                                                                                                                  This winter was brutal. All the herbs in the garden died. Except the Zombie Chives!

                                                                                                                                  They're garlic chives: bugs hate 'em, bees love them.

                                                                                                                                  1. re: steve h.

                                                                                                                                    Ahhh, I see. The Chives That Will. Not. Die.

                                                                                                                                    And I like that the bugs don't like but the bees love 'em. Bees are good.

                                                                                                                                2. re: steve h.

                                                                                                                                  This sounds like the perfect dish for winter, which for some reason we still appear to be having!

                                                                                                                                3. A chicken was defrosting on the counter today, and rjbh20 had chicken pot pie in his sights, but he got hung up on a conference call, so I'm taking over. Since I have a lovely small side of smoked salmon in the fridge, I decided to make my son's favorite -- aglio olio with smoked salmon followed by a green salad.

                                                                                                                                  1. Taco-seasoned stuffed peppers - some filled with chicken & rice mixture, the others with ground beef & rice. The leftovers will be lunch the next couple of days.

                                                                                                                                    Hat-tip to Bacardi1 who provided recipes/discussion more than a year ago here. I've made these several time since then. I knew I missed something from tonight's version; rereading the recipe I should have added some refried beans or black beans to the filling. http://chowhound.chow.com/topics/8892...

                                                                                                                                    11 Replies
                                                                                                                                    1. re: MidwesternerTT

                                                                                                                                      Looks delish!!! got to do some soon..Did both have taco seasoning?

                                                                                                                                      1. re: PHREDDY

                                                                                                                                        Yes, along with a can of mild Rotelle tomatoes/chiles, I stirred this seasoning mixture (equivalent to a packet of taco seasoning, minus the sugar & cornstarch they include), divided into half each, into both types of meat/rice:

                                                                                                                                        3 tsp. chili powder
                                                                                                                                        1 tsp. paprika
                                                                                                                                        2 tsp. onion powder
                                                                                                                                        1 tsp. oregano
                                                                                                                                        1 tsp. ground cumin
                                                                                                                                        1 tsp. garlic salt

                                                                                                                                        1. re: MidwesternerTT

                                                                                                                                          That looks so much like the ones I made Tuesday but mine were not Taco flavored. I used red peppers, rice, hamburger and spaghetti sauce. Topped with lots of cheese. Love them. I'll try the taco seasoning next time, though. Sounds so good. I've also got some leftover chicken enchilada sauce in the freezer that would work too.

                                                                                                                                            1. re: gourmanda

                                                                                                                                              Credit to Bacardi1 for planting the idea. Glad to help inspire others with that starting point.

                                                                                                                                              1. re: MidwesternerTT

                                                                                                                                                We should suggest that for a dish of the month idea! Peppers can be stuffed with all kinds of things!

                                                                                                                                                1. re: boyzoma

                                                                                                                                                  If I remember correctly, fldhkybnva made a philly cheesesteak one using roast beef.

                                                                                                                                                  1. re: suzigirl

                                                                                                                                                    That sounds good too. I'd love that as well. I'm definitely now inspired.

                                                                                                                                                    1. re: boyzoma

                                                                                                                                                      A trick I use instead of stuffing them is to mix all my rice and seasonings into raw super lean ground beef and cut the peppers into inch thick rings and stuff the rings like a hamburger patty and fry til nice and brown before saucing and baking. The crust on the patty takes it up another level. I think that will be on the menu this weekend

                                                                                                                                                    2. re: suzigirl

                                                                                                                                                      Yea, they were delicious! Thanks for reminding me, I haven't had them in a while.

                                                                                                                                            2. Lots to be nervous about here.... Avs/Wild Game 7, and the home inspection was done on our house today! Hopefully both will have good outcomes, but I'm just gonna drink a few Shandy's and watch hockey tonight to try to distract myself from the house.

                                                                                                                                              Super windy here too, has been the past few days, so my plan to grill up some chicken has been foiled. I just pulled a breast out of the freezer so I'll probably just bake it with lemon pepper seasoning and have it with a "multi grain veggie" thing I got from Trader Joe's. My mom said it's good so hopefully it is. I can start "living" in my house again, at least for the next 30 days but I'm kind of enjoying how clean it is.... don't want to mess it up by cooking something legitimate haha!

                                                                                                                                              1 Reply
                                                                                                                                              1. re: juliejulez

                                                                                                                                                Sorry about your Avs :( But I'm sure the inspection will be no prob!
                                                                                                                                                Good plan to cook indoors, I was worried all my junk would blow away during grilling yesterday.

                                                                                                                                              2. Made this chicken saltimbocca from Mario Batali: http://www.foodandwine.com/recipes/ch...

                                                                                                                                                Delicious. I used boneless skinless thighs, and skipped the asparagus. So, so good.

                                                                                                                                                1 Reply
                                                                                                                                                1. re: biondanonima

                                                                                                                                                  Sounds great, I haven't made saltimbocca in ages and have a ton of fresh sage in the garden.

                                                                                                                                                2. I reached my limit with fish so made a quick stuffed shells with some frozen bolognese sauce last night.

                                                                                                                                                  Still fish adverse tonight. Joined friends at a pub for a nice juicy burger and garlicky fries and a beer.

                                                                                                                                                  Tomorrow is my CSF pickup so it will be back into the fish cycle again! This share will be bluefish and king mackerel. Open to any good preparations!

                                                                                                                                                  7 Replies
                                                                                                                                                  1. re: meatn3

                                                                                                                                                    Funny, I was thinking about picking up a mackerel just yesterday. My usual is to score the fish, marinate with oil, cilantro, chiles, and lime including in the cavity, and grill whole over charcoal.

                                                                                                                                                    I you haven't done mackerel before, it's a very bossy fish and you should pair it with strong partners: things like chiles, olives, capers, garlic, miso, soy sauce etc. it will overpower subtle flavors.

                                                                                                                                                    1. re: meatn3

                                                                                                                                                      This quick curry fish sauce is good with white fish and might be assertive enough to pair with mackerel.

                                                                                                                                                      Curry Fish Fillets

                                                                                                                                                      8 oz can tomato sauce
                                                                                                                                                      2 T. water (optional)
                                                                                                                                                      1 tsp. curry powder
                                                                                                                                                      ½ tsp salt (optional)
                                                                                                                                                      ¼ cup chopped onion

                                                                                                                                                      2 T melted butter
                                                                                                                                                      2 T bread crumbs or crushed saltine crackers

                                                                                                                                                      1 pound frozen fish fillets (haddock or other white fish)

                                                                                                                                                      Place frozen fish fillets in greased shallow 7” x 11” baking dish. Do not thaw.

                                                                                                                                                      Pour tomato sauce mixture over fish. On top sprinkle the butter/crumbs mix.

                                                                                                                                                      Bake 400 degrees F. for 35- 40 minutes. Check at 35 min, remove promptly when fish is done.

                                                                                                                                                      Can also make with fresh fish, reduce baking time.

                                                                                                                                                      1. re: meatn3

                                                                                                                                                        Love both bluefish and mackeral. ChrisofStumptown is rgith, they pair best with assertive flavors. I too love to grill mackeral whole; leftovers, if any, are great cold with a mustardy potato salad.
                                                                                                                                                        My favorite bluefish prep comes from How to Cook Everything by Mark Bittman: mix mustard (I use both Dijon and whole grain) with lime juice and grated lime zest, coat bluefish well with the mixture and broil till nearly done, top with a bit of chopped tomato and give it another minute under the broiler. I often skip the tomato part. This is a knockout with rice and bok choy.

                                                                                                                                                        1. re: GretchenS

                                                                                                                                                          Having two varieties which are, borrowing from Chrisof Stumptown, "bossy" is a bit of a challenge for a weeks worth of eating...

                                                                                                                                                          We dodged most of the wind and rain which wrecked havoc in much of the SE. Hoping it clears up completely. If so I may fish out the smoker and use it for the bluefish. I've found making a fish spread has been a nice way to use up this bounty.

                                                                                                                                                          I'm leaning towards a broiled mackerel with green olive, celery and raisin salsa from Ottolenghi. It's in the lead for tonight since I have all the ingredients at hand!

                                                                                                                                                          1. re: meatn3

                                                                                                                                                            That salsa sounds fabulous and you cannot go wrong smoking bluefish!

                                                                                                                                                            1. re: GretchenS

                                                                                                                                                              Leaning towards a second Ottolenghi recipe for mackerel for the the second night:


                                                                                                                                                              His recipes are generally boldly flavored and good!

                                                                                                                                                              1. re: meatn3

                                                                                                                                                                I never thought of harissa with mackeral but I think that recipe sounds brilliant! Bookmarking it....

                                                                                                                                                      2. It's more Yotam Ottolenghi tonight. This time barley with lentils, mushrooms and fried onions. http://www.theguardian.com/lifeandsty...
                                                                                                                                                        I'm going to use pearl barley in place of the pot barley because that's what I have. I'll also do more mushrooms on the side because I bought more than I needed for the recipe.

                                                                                                                                                        It's freezing here (by my wimpish standards) and a big brown bowl of barley with shrooms and crispy onion sounds wonderful. Lashings of red wine will join the brown food party too because tomorrow's Friday down in my part of the word, which means it's practically the weekend.

                                                                                                                                                        6 Replies
                                                                                                                                                        1. re: Frizzle

                                                                                                                                                          I just had an entree of the three year old's leftovers. She asked for an egg pie so I tried to do a bacon and egg pie. Are these popular outside of the antipodes?

                                                                                                                                                          Diced bacon and shallots were softened and cooled. This was added to beaten egg with mascarpone mixed through. After a taste test the wee princess declared truffle oil is delicious and that should be added to the mix. It was all encased in pastry, baked and served with an assortment of fresh vegetable batons on the side. I have the feeling that her dinner might have been better than ours will be.

                                                                                                                                                          ETA: no, ours was sensational.

                                                                                                                                                          1. re: Frizzle

                                                                                                                                                            Sounds delicious, and sort of like a quiche vaviation.

                                                                                                                                                            1. re: Frizzle

                                                                                                                                                              Egg pie is not something I see much of, but it looks lovely!

                                                                                                                                                              1. re: Frizzle

                                                                                                                                                                Both meals look sensational. Have not heard of bacon and egg pie but I can see it would be popular with kids -- or anyone! What does not taste better encased in pasrty??

                                                                                                                                                                1. re: GretchenS

                                                                                                                                                                  Bacon & egg pie?

                                                                                                                                                                  That's Brit speak for Quiche Lorraine.

                                                                                                                                                                  1. re: Harters

                                                                                                                                                                    I'm with you! See my comment above!

                                                                                                                                                            2. Morels are still available so asparagus, pate au choice gnocchi, and morels with caraway cream. Arugula, beet, and hazelnut salad.

                                                                                                                                                              Hambaagu - Japanese hamburger tomorrow. Maybe.

                                                                                                                                                              12 Replies
                                                                                                                                                                  1. re: roxlet

                                                                                                                                                                    Hahaha don't hate me because I've got mushrooms :)

                                                                                                                                                                    1. re: ChrisOfStumptown

                                                                                                                                                                      Did you buy those fresh? And if so, did you have an army of ants escape them when you soaked them in water?

                                                                                                                                                                      That image pretty much turned me off of fresh morels forever.

                                                                                                                                                                      1. re: linguafood

                                                                                                                                                                        Yes fresh, and no, no ants. Just a the usual debris, but it all came off with a quick soak.

                                                                                                                                                                      2. re: ChrisOfStumptown

                                                                                                                                                                        Wow, Spring on a plate -- well, on two plates!

                                                                                                                                                                          1. re: ChrisOfStumptown

                                                                                                                                                                            Very inspired and inspiring. What are pate au choice gnocchi?

                                                                                                                                                                            1. re: rjbh20

                                                                                                                                                                              I believe you make a pate a choux dough, and squeeze it out of a large pastry tube cutting the pieces off into boiling water.

                                                                                                                                                                              1. re: roxlet

                                                                                                                                                                                AKA gnocchi a la parisienne, if I'm not mistaken.

                                                                                                                                                                              2. re: rjbh20

                                                                                                                                                                                Pate au choice is what you get if you rely on Apple's auto-correct. Roxlet is right - pate a choux. When piped into boiling water it Pariesienne gnocchi. Fish it out and pan cook it.

                                                                                                                                                                                The parboilied gnocchi freeze well by the way... I made them weeks ago.

                                                                                                                                                                            2. and on to baseball season :(

                                                                                                                                                                              dinner with the boss was painful but tasty - steak frites was excellent - really nice local restaurant

                                                                                                                                                                              I think tonight is going to be a shrimp curry but I forgot to look at what curry pastes I had on hand before I left so remains to be determined exactly what form it will take

                                                                                                                                                                              1 Reply
                                                                                                                                                                              1. re: JTPhilly

                                                                                                                                                                                Sorry about that JTPhilly. My Kings managed to pull off the improbably last night.

                                                                                                                                                                              2. Chinatown for dinner with 3 friends:

                                                                                                                                                                                Two types of soup dumplings: pork and then pork & crab - probably the best I've had in Boston! Hurray for my new favorite soup dumpling place.
                                                                                                                                                                                Scallion pancake (sadly not as crispy as I like)
                                                                                                                                                                                Salt & pepper frog - fabulous, if boney.
                                                                                                                                                                                Flounder in chili sauce - yes.
                                                                                                                                                                                Beef with longhorn pepper - delicious.
                                                                                                                                                                                Taiwan style eggplant - oh my god how I love this dish.

                                                                                                                                                                                Then we went to a bar where bourbon was consumed (basil hayden's). It was a good night.

                                                                                                                                                                                1. I was hankering for some döner kebab, so I deboned and roasted a leg of lamb, made some pita, and threw on some "Salat mit chili Soße."

                                                                                                                                                                                  11 Replies
                                                                                                                                                                                  1. re: Cynic2701

                                                                                                                                                                                    I will be in the epicenter of döners in a few days and am very much looking forward to that!

                                                                                                                                                                                      1. re: linguafood

                                                                                                                                                                                        Heading to Turkey?

                                                                                                                                                                                        It's somewhat ironic - and amusing - that my favorite food from Germany was street food from Turkish people.

                                                                                                                                                                                        I'd absolutely love to get one in Turkey.

                                                                                                                                                                                          1. re: Cynic2701

                                                                                                                                                                                            The döner kebap, as it is sold in Berlin and all over Germany, was invented by a Turkish immigrant in Berlin in the 70s.

                                                                                                                                                                                            It does not exist in this gestalt in Turkey, AFAIK.

                                                                                                                                                                                            1. re: linguafood

                                                                                                                                                                                              What's the history of the famous currywurst? I heard that it was invented by Volkswagen

                                                                                                                                                                                              1. re: rjbh20

                                                                                                                                                                                                Google is your friend '-)

                                                                                                                                                                                                VW had nothing to with it, however.

                                                                                                                                                                                                  1. re: rjbh20

                                                                                                                                                                                                    Huh. Who knew! Not I, is who :-D

                                                                                                                                                                                                    That said, they didn't come up with the original idea; that was Herta Heuwer who first served the concoction on September 4, 1949 in Berlin.

                                                                                                                                                                                                    It's good drunk food -- nothing more, nothing less. I'll have a falafel, döner or gyros pita over that any night of the week.

                                                                                                                                                                                              2. re: linguafood

                                                                                                                                                                                                Interesting, I did not know that. I was under the assumption that it had been imported from Turkey.

                                                                                                                                                                                                I'm glad to hear that I've had döner in the döner Mecca then!

                                                                                                                                                                                                1. re: linguafood

                                                                                                                                                                                                  it existed all over, in very similar iterations, when we were in Europe in 2005 - Marseille, Slovenia, Krakow, Prague, Budapest, Croatia... it's quite the popular sandwich!

                                                                                                                                                                                          2. We decided to play tourist today, so got the train into the city (I used my "old person's" free travel pass for the first time - I have yet to find another benefit of getting older).

                                                                                                                                                                                            We touristed round the cathedral which I havnt been in for years and herself has never been in. Interesting building dating back to the 1400s - it was damaged by German bombing in 1940 and, again to a lesser extent, by an IRA bomb in 1996 (I was in the city that day - scary). Afterwards we went to one of the nearby "curry cafes" for lunch - think asian greasy spoon, where they'll serve you a big plateful of rice topped with three different curries for £4.50.

                                                                                                                                                                                            Having had a spicy lunch , we didnt fancy a spicy dinner, so the planned chilli is on hold. Herself is making a sort of cottage pie affair with the mince, veg, stock, herbs and whatnot. But, instead of a potato topping (we've no spuds in) there will be puff pastry. It'll be lovely (he said nervously)

                                                                                                                                                                                            7 Replies
                                                                                                                                                                                            1. re: Harters

                                                                                                                                                                                              St. Paul's, to me, is the symbol of London. I continue to spend countless hours exploring all the nooks. Highlights include Christmas Concert and Horatio, Lord Nelson's tomb in the crypt under the dome.

                                                                                                                                                                                              1. re: steve h.

                                                                                                                                                                                                Food in St Paul's cafe is pretty good as well.

                                                                                                                                                                                                Cathedrals and even little churches are great sources of historical interest. Always worth a wander round, IMO.

                                                                                                                                                                                                1. re: steve h.

                                                                                                                                                                                                  Westminster Abbey is right up there as well. I attended a Christmas event there last year and it was something speecial

                                                                                                                                                                                                  1. re: rjbh20


                                                                                                                                                                                                    Edited to add: St. Martin-in-the Fields has a wonderful Christmas series. Their Cafe in the Crypt has quite a following. It's on the stack.

                                                                                                                                                                                                    1. re: rjbh20

                                                                                                                                                                                                      Never been in the Abbey in all the visits down south. Maybe next time - going in July to see a Matisse exhibition.

                                                                                                                                                                                                      1. re: Harters

                                                                                                                                                                                                        It's overwhelming. I spend most of my time at Poets' Corner (lit. major) and at Newton's tomb. I prefer many small visits to one exhaustive day.

                                                                                                                                                                                                        1. re: Harters

                                                                                                                                                                                                          It was awe-inspiring. It was also freezing -- a real step back in time.

                                                                                                                                                                                                  2. There was a fish snafu last night so freezer-pantry meals last night and tonight. Last night was kielbasa, sauerkraut and a miserly portion of mashed potatoes. Tasty if wholly uninspired. Tonight I will hop on the pasta bandwagon with Food52's merguez ragout over spinach linguine. The merguez I used (from the farmer's market) is a bit too spicy for my wimpy tastebuds so I will temper the sauce a bit with a few handfuls of spinach leaves and a sprinkling of crumbled feta. Worked last time (just barely). And of course I will be watching the Bruins take on the hated Habs with hopefully a favorable result....

                                                                                                                                                                                                    1 Reply
                                                                                                                                                                                                    1. re: GretchenS

                                                                                                                                                                                                      merguez ragout over spinach linguine? sounds wonderful....

                                                                                                                                                                                                    2. Piri piri drumsticks. Whether they're baked or grilled will depend on the weather. Either way, sides will be roast cauliflower with hot pepper sauce (I had to buy a whole bag of Thai chiles yesterday, so I'm attempting to knock off a West African-style sauce that was made by a local man in my hometown when I was in high school), and potato salad.

                                                                                                                                                                                                      Tomorrow night will be mini pizzas using more of the "Lebanese-style" fluffy pita dough I first made last week. It made excellent pizzas, so this time I'm making it just for that purpose.

                                                                                                                                                                                                      3 Replies
                                                                                                                                                                                                      1. re: BananaBirkLarsen

                                                                                                                                                                                                        BBL...Anticipating more rain and un-spring like May 1st weather her in NYC...I decided to make a pot of tomato sauce with sausage and meat balls...Just served someone who has to go to work at 7PM...
                                                                                                                                                                                                        Ravioli and sauce...
                                                                                                                                                                                                        I call it "Chef - Boy-Phrede"!

                                                                                                                                                                                                        1. re: PHREDDY

                                                                                                                                                                                                          This looks great Phreddy. Hopefully it tasted better than my potato salad, which accidentally included an entire grinder of rock salt (the lid fell off while I was seasoning...).

                                                                                                                                                                                                      2. I started out with Banh Mi in my plan last night, but I couldn't put my hands on a rice flour baguette and the pate from the store was a little meh...
                                                                                                                                                                                                        So, I made a stir fry of glass noodles, pork, zucchini, onions, cilantro, and peanuts. Sauce was bottled thai chili sauce, fish sauce, white pepper, the usual...
                                                                                                                                                                                                        Tonight is still undecided. but I'm definitely in the mood for tartiflette. Kind of a heavy dish, but it's almost a simulated cooler weather situation in my place because it's now windows shut, and a/c on!

                                                                                                                                                                                                        2 Replies
                                                                                                                                                                                                          1. re: linguafood

                                                                                                                                                                                                            Thanks! I was pleased with it. I think the difference was that I grilled the pork, then mixed it in.

                                                                                                                                                                                                        1. Soup and sandwich is WFD.

                                                                                                                                                                                                          After a crummy few days, the rains finally went away this afternoon and temps snaked up to the 70s. Windows are open, blue skies above. About time.

                                                                                                                                                                                                          Homemade tomato soup will be complemented by a grilled cheese with short rib sandwich. Pickled onions to kick it up a notch. I believe inspiration came from Bon Appetit. Rich stuff.

                                                                                                                                                                                                          Beer and wine will be on the counter, Yankees on the plasma.

                                                                                                                                                                                                          5 Replies
                                                                                                                                                                                                          1. re: steve h.

                                                                                                                                                                                                            That puts my soup and sandwich to shame. Yummy.

                                                                                                                                                                                                            1. re: steve h.

                                                                                                                                                                                                              Wow! Shortrib grilled cheese. That sounds amazing.

                                                                                                                                                                                                              1. It's Thursday, which means our weekly Sichuan jour fixe will take place tonight for the last time until we return.

                                                                                                                                                                                                                Looks like we'll be 10 folks tonight, which should provide us with a nice variety of dishes.

                                                                                                                                                                                                                Because we're slightly crazy, we decided to host a little good-bye potluck, with the center piece being a big-azz pork shoulder that has been brining overnight and that will be roasted low and slow in the oven tonight -- probably put it in around 1 or 2 AM (depending on how late we are up).

                                                                                                                                                                                                                I also already made a big bowl of cole slaw with roxlet's secret ingredient = thinly shaved red onion, so the flavors can mingle overnight.

                                                                                                                                                                                                                We have to clean the house on Saturday anyway, so a bit of a party mess is no biggie.

                                                                                                                                                                                                                Also, the cat/house situation has been resolved, finally. We can all breathe easier now and focus on the weeks of fun ahead!

                                                                                                                                                                                                                11 Replies
                                                                                                                                                                                                                  1. re: steve h.

                                                                                                                                                                                                                    Grazie, steve! I believe our paths might cross this summer?

                                                                                                                                                                                                                    1. re: linguafood

                                                                                                                                                                                                                      Five days of work for Deb (I'm riding her coat tails on this one). Late-night drinks at a club of your choice would suit me just fine. My treat.

                                                                                                                                                                                                                      Don't know the schedule. Keep in touch.

                                                                                                                                                                                                                        1. re: steve h.

                                                                                                                                                                                                                          Ooh, ooh! Can I come too? I've never been to Berlin.

                                                                                                                                                                                                                          1. re: roxlet

                                                                                                                                                                                                                            All of you are more than welcome to crash any Berlin party! It's a big city with room for everyone -- the more, the merrier :-)

                                                                                                                                                                                                                    2. re: linguafood

                                                                                                                                                                                                                      That is such good news. Glad you don't have to kennel him. That can be so stressful and expensive. Cats don't snap back like dogs when kenneled.

                                                                                                                                                                                                                      1. re: linguafood

                                                                                                                                                                                                                        How'd you resolve the cathouse situation?

                                                                                                                                                                                                                        1. re: linguafood

                                                                                                                                                                                                                          Glad to hear the cat/house sitch is not going to be any more trouble, lingua! Enjoy your Sichuan tonight, your big-azz pork tomorrow, and your cleaning up. And then your flight this weekend!

                                                                                                                                                                                                                        2. Very tough day at work with some good friends let go in a "restructuring". Made pasta with asparagus, tomatoes in a white wine/creme fraiche sauce. Parmesan on top. More wine on the side, in the big glass.

                                                                                                                                                                                                                          3 Replies
                                                                                                                                                                                                                          1. re: gemvt

                                                                                                                                                                                                                            sorry about your friends...

                                                                                                                                                                                                                            that looks scrumptious, though...

                                                                                                                                                                                                                              1. re: gemvt

                                                                                                                                                                                                                                so awful, glad you took care of yourself with a yummy meal!

                                                                                                                                                                                                                              2. Crazy weather! After 70's and sun all day it's hailing! The TV news was scary too- especially the Baltimore flooding shots of the road melting. Leftovers tonight. Wine. Looking forward to the Farmer's market opening Saturday.

                                                                                                                                                                                                                                2 Replies
                                                                                                                                                                                                                                1. re: Berheenia

                                                                                                                                                                                                                                  The melting road was quite shocking! Several of my colleagues live nearby but fortunately were not involve.

                                                                                                                                                                                                                                  1. re: Berheenia

                                                                                                                                                                                                                                    I saw that video! Scary stuff. My husband drove to Monkton today and his family warned him that a lot of low lying back roads/fields are flooded. Crazy!

                                                                                                                                                                                                                                  2. Well, it's 88 degrees here. FINALLY. But I don't want it to stay that hot. Mid 70's would be fine with me. But, it is supposed to be rainy again by the weekend. Wish we could get some kind of break. So I totally agree with LW that we are having Crazy Weather! I still attribute it to global warming.

                                                                                                                                                                                                                                    On that note, DH's office AC is not working and by the time he gets home today, he will NOT want something hot. So in that mode, I'm making Chicken Caesar Salad. Nice large dinner sized portions. Lots of fresh cracked pepper and shaved parm on top. Sounds good to me.

                                                                                                                                                                                                                                    1. Boneless thick-cut pork chop, seasoned with salt, pepper, and dried thyme, pan-seared in a bit of oil. When browned on both sides, I'll add about a half cup of homemade BBQ sauce I pulled out of the freezer, and let it simmer until done.

                                                                                                                                                                                                                                      Sides will be some egg noodles and steamed broccoli with caramelized shallots.

                                                                                                                                                                                                                                      Wine. It's Thursday, and it's a "Happy Anniversary to Me" Day (give or take a day or two).

                                                                                                                                                                                                                                      Twenty-Five years ago (on April 30th), I moved to Massachusetts and started a new job (on May 1st) for which one of my stepbrothers helped me get an interview.

                                                                                                                                                                                                                                      And Three years ago (on April 29th), I moved into my new-to-me townhouse.

                                                                                                                                                                                                                                      I love the Boston area, the people I've met, and my home. :-)

                                                                                                                                                                                                                                      6 Replies
                                                                                                                                                                                                                                      1. re: LindaWhit

                                                                                                                                                                                                                                        Recommend doesn't do this justice! Congrats and happy anniversary, LW!!

                                                                                                                                                                                                                                        1. re: LindaWhit

                                                                                                                                                                                                                                          Jersey's loss, Massachusetts' gain.

                                                                                                                                                                                                                                          Happy wine glass ::clink::

                                                                                                                                                                                                                                          1. re: LindaWhit

                                                                                                                                                                                                                                            What a milestone week. Happy Anniversaries.
                                                                                                                                                                                                                                            Yum to dinner except the thyme(my cilantro you know).

                                                                                                                                                                                                                                              1. re: LindaWhit

                                                                                                                                                                                                                                                What a great time for you to celebrate, LW.

                                                                                                                                                                                                                                                I've never really moved in all my life and am still only 20 minutes drive from where I was born. Sort of envious of folk who have been able to move their life to somewhere new.

                                                                                                                                                                                                                                                1. re: Harters

                                                                                                                                                                                                                                                  And Harters, there's also something (a lot of something!) to be said for living very near where you were born and grew up - the ties that bind.

                                                                                                                                                                                                                                                  I don't have those ties. I was born in Brooklyn, NY, but grew up in New Jersey (several houses). I haven't been back to NJ in I don't know how long, so Massachusetts is now my home. But I "fit" here. :-)

                                                                                                                                                                                                                                              2. The day started chilly and wet but ended sunny and warm. The big question is-Will it last?

                                                                                                                                                                                                                                                Dinner tonight was grilled weisswurst, steak fries with curry catsup and steamed broccoli. Easy, peasy and very satisfying.

                                                                                                                                                                                                                                                The man is off picking up this years cow share. We opted for a half which will keep us well stocked. We decided to have some of the less popular roasts turned into shaved steak-kind of like grass fed steak'ums, lol. Dinner this Sunday will be cheese steak subs!!!

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                                                                                                                                                                                                                                                1. re: foodieX2

                                                                                                                                                                                                                                                  It's supposed to last at least through Saturday, foodie, so that's a thumbs-up. And getting some nice fresh shaved steak will definitely be better than Steak-Umms, which I have to resort to (or shaved steak from Market Basket).

                                                                                                                                                                                                                                                2. So I haven't been here since Friday; we got hit with tornados in our area and had no power from about 8 pm Friday to about 2 pm Sunday. We had takeout over the weekend. Not a lot of cooking so far this week either.. Monday's dinner was broiled steak w/baked potatoes and braised greens cooked with smoked turkey necks. Tuesday, I made BBQ chicken in the oven, rice pilaf and green beans.

                                                                                                                                                                                                                                                  Yesterday, I put a chuck roast in the slow cooker early in the morning..good thing too cause we had a temporary power outage for a few hours, as the power company is still fixing the downed lines from the weekend. I simmered diced potatoes w/chicken stock, onions & garlic for mashed potatoes and we also had buttered corn and onion gravy.

                                                                                                                                                                                                                                                  Tonight it'll be leftovers of last night's roast; leftover rice pilaf and some braised greens from last week (which I'd frozen and thawed then reheated) will be the sides.

                                                                                                                                                                                                                                                  11 Replies
                                                                                                                                                                                                                                                    1. re: Cherylptw

                                                                                                                                                                                                                                                      YIKES, Cheryl! So glad you're safe and glad you have your power back!

                                                                                                                                                                                                                                                      1. re: Cherylptw

                                                                                                                                                                                                                                                        Glad power was the only thing you lost. It is like unexpected and unwelcome camping. Been there tons of times with hurricanes. I am so glad that you are okay.

                                                                                                                                                                                                                                                        1. re: suzigirl

                                                                                                                                                                                                                                                          Yes, I was very fortunate...I didn't lose anything really but there are those around me who lost everything..about 20 minutes from me, a lady lost her house and her baby boy, he would have been a year old a few days after the tornado...Instead they buried him on his birthday. So very sad. So, I'm not complaining at all cause I've been without power for 10 days one time after a hurricaine; this time, I've been blessed

                                                                                                                                                                                                                                                          1. re: Cherylptw

                                                                                                                                                                                                                                                            That is so awfully sad... Prayers go to her and the other families.

                                                                                                                                                                                                                                                            1. re: Cherylptw

                                                                                                                                                                                                                                                              I have also been fortunate. How horrible to lose a child. I can't even imagine, that just breaks my heart.

                                                                                                                                                                                                                                                              1. re: Cherylptw

                                                                                                                                                                                                                                                                Oh, that is terrible. How distressing.

                                                                                                                                                                                                                                                              2. re: Cherylptw

                                                                                                                                                                                                                                                                oh wow, thank goodness you guys are ok....

                                                                                                                                                                                                                                                                1. re: Cherylptw

                                                                                                                                                                                                                                                                  Wow. Glad you all are OK. How scary for you. Your meals sound great.

                                                                                                                                                                                                                                                                2. Chicken and dumplings tonight. I got to go back behind the counter to show the apprentice butcher what my bite sized chicken preference was. You know you are in when everyone knows your name and you get invited behind the "velvet ropes". I am having the chopped salad leftovers from last night. I am thinking about reintroducing lettuce on a sandwich this weekend so if it goes poorly no one suffers but James and I. My stomach has been doing very well lately. Not a big salad but just a leaf or two of iceberg.

                                                                                                                                                                                                                                                                  6 Replies
                                                                                                                                                                                                                                                                  1. re: suzigirl

                                                                                                                                                                                                                                                                    Very cool on the butcher inviting you into the inner sanctum. And slowly with the lettuce! :-)

                                                                                                                                                                                                                                                                    1. re: suzigirl

                                                                                                                                                                                                                                                                      Yes! Chew, chew, chew. And then chew some more. 1-2 leaves is totally enough to taste it/give some crunch. I think I told you I was doing this up until last year with no ill effects. Good luck!

                                                                                                                                                                                                                                                                      Dinner sounds lovely. Your butcher VIP experience is my dream. I'll get there, one day :)

                                                                                                                                                                                                                                                                      1. re: nothingswrong

                                                                                                                                                                                                                                                                        I have chickened out about the lettuce. Opened my big, fat trap and had a bad day today. :-(

                                                                                                                                                                                                                                                                        1. re: suzigirl

                                                                                                                                                                                                                                                                          Aww, bummer, sorry to hear it. I too was laid up yesterday from about 4 PM on. Didn't get out of bed 'til 8:30 AM today; at least I got caught up on my sleep.

                                                                                                                                                                                                                                                                          Well the good news about food is there's always tomorrow, and you'll be hungry again! I'm rooting for you that it works out :)

                                                                                                                                                                                                                                                                          1. re: nothingswrong

                                                                                                                                                                                                                                                                            Sounds like we both need a little chill time lately. I can't complain. The situation has been resolving itself pretty quickly (hours vs. days) lately. Taking it easy on my tummy tonight though.

                                                                                                                                                                                                                                                                            1. re: suzigirl

                                                                                                                                                                                                                                                                              Good, I'm glad it's getting better! Take it easy and don't tick off your tum!

                                                                                                                                                                                                                                                                              I won't try a new food unless I'm feeling 100%. Was feeling icky yesterday but I made a blueberry cake and had a slice--that did it. Couldn't even move the rest of the day. But boy do berries taste delicious! I just had early dinner (it's 4 PM) and am calling it a night. No more food today.

                                                                                                                                                                                                                                                                              Although, boy, a salad would be heaven right now.

                                                                                                                                                                                                                                                                      1. re: rjbh20

                                                                                                                                                                                                                                                                        The rotisserie bird was so perfect and delicious. Sadly, no leftovers!

                                                                                                                                                                                                                                                                        1. re: rjbh20

                                                                                                                                                                                                                                                                          I feel the need to comment on how gorgeous the color gradient always is on your asparagus.

                                                                                                                                                                                                                                                                          That is the perfect dinner btw.

                                                                                                                                                                                                                                                                        2. Steve H and I are on the same wavelength today with the grilled cheese sandwich. Not short ribs for me though, I'm using 12 hour beef shin leftovers that we've defrosted.

                                                                                                                                                                                                                                                                          I've just switched my weather app to Fahrenheit as I never really understand the temperatures you all post and realised how much of a wimp I am. It's 63f early afternoon here and I'm rugged up. I don't think I would survive in a part of the world where it snows!

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                                                                                                                                                                                                                                                                          1. re: Frizzle

                                                                                                                                                                                                                                                                            Frizzle, I'm pretty sure those who live in the South, California, and Southwest U.S. would find it just as difficult to deal with 60°F / 15.5°C. Blood is thinner for those in the very warm weather. So you'd be in good company. :-)

                                                                                                                                                                                                                                                                            1. re: LindaWhit

                                                                                                                                                                                                                                                                              Yeah, I'm in SoCal and 60 F is jacket weather.

                                                                                                                                                                                                                                                                              1. re: nothingswrong

                                                                                                                                                                                                                                                                                it is, but i prefer it to anything over 75°F...

                                                                                                                                                                                                                                                                              2. re: LindaWhit

                                                                                                                                                                                                                                                                                I'm a New Yorker born & bred; walked to school in knee deep snow back in the day so although I'm now in NC, I still remember how cold it would get. Didn't like snow then and don't like it now, but here it never lasts more than a few days and never get as cold.

                                                                                                                                                                                                                                                                                I also lived in New Mexico for six years; I'd opt for that weather out of the three states, although it can get weird...hot one day, snow the next day...never saw anything like it but to be fair, it was October....

                                                                                                                                                                                                                                                                                1. re: LindaWhit

                                                                                                                                                                                                                                                                                  This is very true. Live in the SE and SW since I was 18, and when I visit the fam in Pennsylvania, I have to dress like I'm going on an Antarctic exploration.

                                                                                                                                                                                                                                                                                2. re: Frizzle

                                                                                                                                                                                                                                                                                  What part of NZ do you live? I'm guessing North Island...

                                                                                                                                                                                                                                                                                  I grew up in Florida and never saw falling snow until my mid-30's. But now I love it! I try to do everyone a favor and not drive in it though. I can drive in a monsoon but snow, well actually ice, makes me very nervous.

                                                                                                                                                                                                                                                                                  I ate well during my visit to NZ. Farm raised venison was a treat I had never experienced. Lamb, seafood and some amazing roadside stand steamed crustaceans...hope to be able to return someday!

                                                                                                                                                                                                                                                                                  1. re: meatn3

                                                                                                                                                                                                                                                                                    I'm glad you enjoyed your visit, food here is great, we're very lucky.

                                                                                                                                                                                                                                                                                    You're right, I live in Auckland in the North island. We don't even get frosts.

                                                                                                                                                                                                                                                                                  2. re: Frizzle

                                                                                                                                                                                                                                                                                    I'm afraid folk are just going to have to put up with me using Celsius. I can't even think in Fahrenheit any more, or the other "old" measurements of things. It may have taken my brain many years to get there but, now, a bag of sugar weighs a kilo, not two pounds.

                                                                                                                                                                                                                                                                                    I find it interesting how folk adjust when they change to metric. When we went to South Africa a couple of years ago, which changed in the mid 1950s I think, I was chatting with a young guy (early 20s) about it. And I ask him, by way of an example, how tall he was. Six foot, six inches, he replies. And adds, "but if I had to measure that, I'd have to do it in metric and convert it".

                                                                                                                                                                                                                                                                                    1. re: Harters

                                                                                                                                                                                                                                                                                      I grew up in metric so having the internet expose me to conversations or recipes that aren't metric these last few years has been interesting. I'll be switching the app back to celcius.

                                                                                                                                                                                                                                                                                      I also find it interesting how some 'old' measurements stick around. Height still gets informally talked about in feet here and the weight of newborn babies is always talked about in pounds in conversation even by people far younger than I.

                                                                                                                                                                                                                                                                                      1. re: Frizzle

                                                                                                                                                                                                                                                                                        Oddly, in the UK, babies' weight is still recorded in pounds. 'Tis odd not least as the medical profession, like most of official society, generally uses metric.

                                                                                                                                                                                                                                                                                        I also think of myself in "old" terms - five foot eight inches tall and weighing sixteen stone five pounds (yes, I'm a short fat man).

                                                                                                                                                                                                                                                                                        And driving related matters are still Imperial - distances in miles, etc. And a pint of beer is still a pint of beer.

                                                                                                                                                                                                                                                                                        1. re: Harters

                                                                                                                                                                                                                                                                                          I love the Internet, bringing all of us around the world so much closer on this round ball of dirt and water. :-)

                                                                                                                                                                                                                                                                                          1. re: Harters

                                                                                                                                                                                                                                                                                            Makes sense to me ... how else would you compare the latest to all the other babies you've ever known ;)

                                                                                                                                                                                                                                                                                            Tonight I'll be making the potato salad for tomorrow's picnic.

                                                                                                                                                                                                                                                                                          2. re: Frizzle

                                                                                                                                                                                                                                                                                            Off topic, but how is cloth sold? Bolts I see in the States, even those imported from Japan and the UK, seem to be gauged to sell by the yard.

                                                                                                                                                                                                                                                                                            1. re: meatn3

                                                                                                                                                                                                                                                                                              Cloth is sold in metres here. I have noticed online it's commonly sold by yards though even from countries that are metric. I wonder if it's because the bulk of the customers are US based?

                                                                                                                                                                                                                                                                                            2. re: Frizzle

                                                                                                                                                                                                                                                                                              The US just either needs to switch over or teach metric in school.

                                                                                                                                                                                                                                                                                              1. re: alliegator

                                                                                                                                                                                                                                                                                                Oh, metric is taught (and taught, and taught). Used for automotive tools, printed on all food package labels (along side ounces/pounds/quarts/gallons/pints). Otherwise, not so much.

                                                                                                                                                                                                                                                                                            3. re: Harters

                                                                                                                                                                                                                                                                                              Ha! I've been living in the US for well over a decade now, and I *still* cannot reliably convert °C to °F.

                                                                                                                                                                                                                                                                                              And don't even get me started on the ridiculous inches, feet, yards, etc. etc. Ounces (he he) and pounds is about all I can manage....

                                                                                                                                                                                                                                                                                              Metric system FTW. Seriously.

                                                                                                                                                                                                                                                                                              1. re: linguafood

                                                                                                                                                                                                                                                                                                Double it & add 30. So, like, a six pack in metric is 42 beers, eh?

                                                                                                                                                                                                                                                                                                1. re: rjbh20

                                                                                                                                                                                                                                                                                                  Ah, right! I vaguely remember that formula.... now for the inches, feet & yards......

                                                                                                                                                                                                                                                                                            4. Tamimi & Ottolenghi are culinary gods.

                                                                                                                                                                                                                                                                                              I was speculating on how to prepare my fish share of mackerel and ChrisofStumptown mentioned it benefited from bold flavorings...which made me think of seeing what the god-pair had to offer on the subject.

                                                                                                                                                                                                                                                                                              I decided to prepare broiled mackerel with green olive, celery and raisin salsa largely because I had all the ingredients on hand.

                                                                                                                                                                                                                                                                                              Wow! This is a flavor match which is absolutely perfect.

                                                                                                                                                                                                                                                                                              The dish would be a terrific week night dinner. Walk in the kitchen, boil water and set the raisins to plumping. Go change clothes, check messages, pet the furkids. Drain the plumped fruit and put the salsa together. Pull fish out the fridge, preheat the broiler. Pour a glass of your favorite and relax for a bit. Finish it up when you are ready!

                                                                                                                                                                                                                                                                                              I served this with couscous and a sliced ripe tomato. I plan to make a couscous salad with the other mackerel steak and the rest of the relish. There is an amazing nursery (Plant Delights) with a large private garden having one of their infrequent open houses tomorrow. I like to bring a picnic since the location isn't handy for grabbing lunch easily. This will be just the ticket!

                                                                                                                                                                                                                                                                                              My only deviations from the recipe were agave instead of honey (mine had crystallized and I was lazy) and I used a lemon stuffed green olive rather than regular. I added a pinch more sherry vinegar.

                                                                                                                                                                                                                                                                                              Page 137 in Ottolenghi

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