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What's for Dinner #296- The Ah,Ah, Ah, Ahchoo! Edition! [through May 9, 2014]

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Whole lot of sneezing going on in these parts as the spring really kicks into high gear. For those who have spring allergies, it's supposed to be a tough season this year.

What's for dinner at your house as spring begins to show its stuff?

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  1. It's spot prawn season. I looked at recipes but as none appealed I just decided to eat the tails raw with sashimi style dipping sauce (tsuke joyu). I reserved the large head sections for stock.

    Long story short, raw prawn is substantially more filling than their cooked counterparts. The flavor is not unlike an oyster in some regards, but instead of the briny oyster liquor, the outer layer of the shrimp tail has an unctuous and buttery stick to the inside of your mouth texture. It's really nice but a little goes a long way.

    Very nice strawberries were to be had at the farmers market yesterday so sorbet also made the menu.

    Question: I made shrimp stock with the heads, shells, garlic, shallot, and parsley. What should I do with it?

     
     
     
    15 Replies
    1. re: ChrisOfStumptown

      I love spot prawns. Lucky you!

      1. re: ChrisOfStumptown

        I never heard of them!

        1. re: ChrisOfStumptown

          Wow, those berries look amazing.

          For the stock:

          How about a risotto? Gumbo? Or something Asian-inspired? You could use the stock for an Asiany soup, or to loosen a sauce for a noodle dish, or to cook rice in..?

          1. re: nothingswrong

            Etouffee? PAELLA!!!!!

            1. re: nothingswrong

              i was going to say Paella!

              1. re: nothingswrong

                Oh paella sounds like a good idea, and I've never made one before!

              2. re: nothingswrong

                The berries are fantastic, which surprised me as it is very early in the season. Last week was hot, almost to 90°, but otherwise has been a cool spring.

                I'm sure the farmers would like to sell berries nationally, but they are soft and easily damaged. They're also high in sugar and spoil quickly at room temperature. Lebovitz's sorbet is too sweet with these berries I think. I'll need to cut the sugar next time which is the reason it's such a small portion, and with pepper and balsamic.

                1. re: ChrisOfStumptown

                  I know exactly what you mean--fresh ripe berries are almost TOO sweet and difficult here in the summer. I like to pick them up fresh from the farmer's market, then as soon as I get home turn them into a granita spiked with lime. No sugar necessary, (and you can add booze if desired :) ).

                  1. re: nothingswrong

                    I have only had the ice cream maker for six months or so and I'm still getting the hang of it. I thought about reducing the amount of sugar but I know it inhibits ice crystals. This was a problem in the last seat of my pants sorbet. Lebovitz has a berry and rosé sorbet that seems like it might be ideal with really ripe berries. Maybe next time.

              3. re: ChrisOfStumptown

                For the shrimp stock, tom yum goong starter.

                1. re: ChrisOfStumptown

                  The first time I had raw prawns was in Toronto, oddly, and they were delicious! Yours sound equally so.

                  1. re: ChrisOfStumptown

                    As tcamp says, make tom yam goong!

                    How long before you took that pic did you off the spotties, Chris? I find the texture goes way off if they are dead for long.

                    1. re: ChrisOfStumptown

                      Strawberry sorbet! I might have to make something like that soon (I have strawberries aging quickly in the fridge). Thanks for the idea!

                      1. re: ChrisOfStumptown

                        Great lookin spots. I picked up some live ones the other day as well. They're amazing raw, both texture and taste are exquisite I've always been curious as to why they seem to be more filling raw as well. Thing about spots, is that no matter what, I always wish I had more.

                        1. re: ChrisOfStumptown

                          So did you ever end up making anything with that shrimp stock??

                        2. Another item I picked up at Wegmans was a duck breast. That's WFD tonight, with a red wine-raspberry sauce.

                          Duck breast will be scored in a cross-hatch, seasoned with salt and pepper, and seared on a low heat until the fat is rendered and the skin is nice and crispy brown - maybe 10 or so minutes? Flip it over, cook for 1 minute, then into a pan in a 350° oven to finish cooking. Rest for 5 minutes.

                          Meanwhile, I'll make a pan sauce. A smidge of the duck fat will help to sauté some minced shallots. About 1/3 of a cup of red wine will be added and reduced. Some mashed/strained raspberries are added towards the end, stirred until thickened a bit, and some butter and seasoning will be whisked in at the very end.

                          Duck sliced on the bias and layered on top of a schmear of the raspberry sauce.

                          Sides will be roasted baby Yukon potatoes and steamed green beans and carrots with thyme. Probably some wine. :-P

                          24 Replies
                          1. re: LindaWhit

                            Damn - I thought I had gotten that edit in in time, but when the wheel just kept spinning, I knew I probably hadn't done so. Luckily, I copied what I wanted to add/change...

                            I have to change it to red wine-blackberry sauce, as the raspberry puree I had in the freezer tasted 'off' when I defrosted it. So....I'll try it with a couple of Tbsp. of blackberry puree. And if that tastes off? Well, I have some fresh mangoes I could always puree.... :-)

                            1. re: LindaWhit

                              Luv the duck.

                            2. re: LindaWhit

                              OMG OMG OMG, I outdid myself with this dinner. Simply superb, if I do say so myself. :-) Granted, the sauce broke before the SOD (Slicing Of the Duck), but I rescued it with a smidge of half-and-half whisked in off the heat, and it worked out very nicely.

                               
                              1. re: LindaWhit

                                Hooray for delicious duck!

                                1. re: LindaWhit

                                  Looks delicious!

                                  1. re: LindaWhit

                                    Super gorgeous!

                                    1. re: LindaWhit

                                      gorgeous! simply ducky!!
                                      that meat looks succulent.

                                      very nice plating, too!

                                      1. re: mariacarmen

                                        I took extra-special care with the plating, mc. Not as lovely as rjbh20 does for roxlet and the boy, but I was pleased with it. I even wiped the edge of the plate where some duck juice had dripped. All I could think of was Chef Ramsay or Chef Colicchio dinging me for a messy plate. :-P

                                        1. re: LindaWhit

                                          love it. I am haphazard at best. whenever I wipe, I feel like I smudge things even more!

                                      2. re: LindaWhit

                                        Don't you love it when you outdo yourself and pull off a restaurant-quality meal? Which is what you did here, I would gladly fork over $30 for that!

                                        1. re: GretchenS

                                          Bonus! I would have made money on the deal, Gretchen! LOL

                                        2. re: LindaWhit

                                          Lovely presentation. Not personally a fan of fruit sauce on duck (or anything else savory), but it's a classic. Well done

                                          1. re: rjbh20

                                            not even foie, rjb?

                                            1. re: mariacarmen

                                              Nope. Sauternes with it is perfectly acceptable, however

                                            2. re: rjbh20

                                              Thanks very much, rjbh. What is your preference for cooking duck - just roasting it and slicing it? Do you use any type of a sauce or a "schmear" on the plate?

                                              1. re: LindaWhit

                                                If it's a breast, i sear it, slice & usually do some variety of demi -- red wine, green peppercorn, wild mushroom. Sometimes an Asian twist -- soy, sesame oil, hoisin, etc.

                                                Whole does well on a spit if you have a good rotisserie & are careful to have a drip pan underneath. No sauce with this one, the skin is its own reward.

                                                 
                                                 
                                                 
                                                 
                                                1. re: rjbh20

                                                  Why does the whole duck have tan lines?

                                                  1. re: linguafood

                                                    The duck discovered it was a nude beach, but removed the suit too late.

                                                  2. re: rjbh20

                                                    No rotisserie, no grill allowed, I'm afraid. And I've never made a demi-glace, but I will have to remedy that, especially since it can be frozen in an ice cube tray for later use.

                                                    1. re: LindaWhit

                                                      LindaWhit - I have made demi-glace and it is very time consuming. It was worth it for the volume, but there's a good product "Demi Glace Gourmet" that works well. A 20 part reduction. You may already know about it, and I didn't search to see if it has been discussed previously, but I consider it a good product. Last time I cooked duck, I used that and macerated cherries with stock. They make it so easy for you.

                                                      Now I need some duck after looking over those pix.

                                                      1. re: rudeboy

                                                        I have seen and have used that, rudeboy. That would be my go-to if I never get around to making the homemade. :-)

                                                    2. re: rjbh20

                                                      Where do you get the demi? Or do you make it?

                                                      1. re: rudeboy

                                                        He makes it.

                                                2. re: LindaWhit

                                                  That. Looks. So. Good.

                                              2. oh my LORD does it already smell good here! carnitas are simmering away.

                                                i'm going to make my own kimchi today.

                                                i also have to make a bfast casserole-type dish for work on Monday. i was going to do a tortilla de papa with Spanish chorizo, but that's a lot more work than i want to do. . . we'll see. maybe a tortilla de papa casserole.

                                                1 Reply
                                                1. re: mariacarmen

                                                  Spanning the globe.

                                                  Well done.

                                                2. WFD? Mooooo!

                                                  My husband got back from MD last night with 175lbs of beef. Instead of steak and cheese we opted to have friends over for burgers. I have dough rising for rolls, I'll toss together a salad and there will be Utz crab chip too. Berger cookies for dessert. Let the grilling commence!

                                                  Gratuitous photo of the haul! Our son named him Morty. I think it's important he sees where his food comes from and how it's processed.

                                                   
                                                  4 Replies
                                                  1. re: foodieX2

                                                    Room for 1 more? I hope you enjoy the delights of Maryland. Where did the wonderful beef come from?

                                                    1. re: fldhkybnva

                                                      Come on over!

                                                      We love MD! My husband grew up in Monkton. His sister and her husband have a farm in White Hall so we get the cow thru them. Organic, grass fed and we get to see and meet them!!

                                                      1. re: foodieX2

                                                        Wow, I'm quite jealous of that haul!

                                                    2. re: foodieX2

                                                      Morty looks delicious.

                                                    3. My husband spent all of yesterday cooking. He made gallons and gallons of chili to take to my son's crew regatta on Long Island. As soon as they got there, they learned that the races had been cancelled due to high winds and threatened thunderstorms. Although they went back to the school and my husband served brunch (he also had the fixings for egg sandwiches), we still have a ton of chili left, so that's what's for dinner. There is also a lot of raw eggs that he prescrambled, so tomorrow I will probably make a quiche with the leftover eggs. Otherwise, WFD will likely be chili again!

                                                      2 Replies
                                                      1. re: roxlet

                                                        Winds were brutal today. Good call on the quiche.

                                                        Nothing wrong with chili.

                                                        1. re: roxlet

                                                          what a pain! at least the chili will freeze well...

                                                        2. Catching up here. Friday started with an afternoon dentist appointment followed with a late lunch at a local Mexican place. 2 Dos Equis and shrimp ceviche for me and a michelada and taquitos for DH. Dinner was going to be messed up with such a late lunch so on the way home we ran into WF for a roasted chicken and a bottle of Prosecco. Spent the evening on the patio sipping on the City of Lights cocktail from David Lebovitz's blog and picking at he chicken.

                                                          Saturday night was Kings v Ducks, game one, so we went with Italian delivery and a lot of yelling and dancing around the living room when the Kings won.

                                                          Today was exercise (tennis for DH and 3 mile dog walk for me) followed by yard work and dog brushing. We had a quick lunch of pasta with no cook sauce (cherry tomatoes, basil, garlic, capers, salt, red pepper flakes, and olive oil). Dinner will be grilled hamburgers on brioche buns. I just came across a recipe for grilled cauliflower steaks so I'm going to try it out.

                                                          2 Replies
                                                          1. re: Aussieshepsx2

                                                            those cauli steaks are mmm-mmm-good....
                                                            nice weekend!

                                                            1. re: Aussieshepsx2

                                                              That cocktail sounds like a winner. Mmm.
                                                              http://www.davidlebovitz.com/2014/05/...

                                                            2. Steak and potatoes tonight.

                                                              A New York strip, seared on both sides in a cast iron skillet and then finished in the oven, will be the main. There will be a baked potato on the side, asparagus too. A California zin to wash it all down.

                                                              This will be a sit-down meal in the dining room. Old-school jazz will be on the box. Cheesecake and port for afters.

                                                              4 Replies
                                                              1. re: steve h.

                                                                The basics:

                                                                We'll see.

                                                                 
                                                                1. re: steve h.

                                                                  It's steak, taters, and asparagi. There is no bad.

                                                                  1. re: steve h.

                                                                    Before I clicked on it, I thought that was your plated dinner. Rare was looking pretty damn rare.

                                                                    1. re: nothingswrong

                                                                      Yeah,

                                                                      Here's an update.

                                                                       
                                                                2. Only one of my favorite brunches ever today. Everything bagel with olive cream cheese and sliced tomato.

                                                                  James is in charge with his extra yummy grilled chicken thighs and I am making roasted rosemary teeny tiny potatoes and honey, pineapple juice, butter and ginger carrots.

                                                                  1. Breakfast for dinner here tonight. Corned beef and eggs, hashbrowns, sourdough toast, bananas and oranges.

                                                                    Step-daughter said that it was better than getting it in a restaurant. Win.

                                                                    1. You said a mouthful, Roxlet..woke up before daylight to take a Benedryl cause I felt like I was choking...damn allergies!

                                                                      Dinner tonight was meatloaf; nothing fancy just 80/20 mixed with sauteed peppers, onions, garlic, worcestershire, egg, s & p and 1/2 can of condensed tomato soup (yeh, I know). Baked it halfway then slathered with the remaining 1/2 can of tomato soup pureed with more onions, peppers and garlic.

                                                                      Fresh green beans simmered with a mix of veggie & chicken stock to which I tossed in chunked potatoes; that's all, folks!

                                                                      2 Replies
                                                                      1. re: Cherylptw

                                                                        Meatloaf = true comfort food. IMO, it should never ever be "fancy".

                                                                        1. re: Cherylptw

                                                                          Sounds delicious!

                                                                        2. Potato tacos in anticipation of Cinco de Mayo. Eating early and still contemplating something fun for dessert.

                                                                          1. Catching up:
                                                                            Thursday: iceberg wedge salad
                                                                            Friday: tasting menu at lespalier (so good I actually died; espresso revived me)
                                                                            Saturday: bits and bops at a derby party. Evidently a mint julep is just bourbon pretending not to be mostly on its own. Delicious.
                                                                            Sunday:
                                                                            I made some herby pesto this week: fennel fronds, parsley, basil, walnut. Paired with two types of sausage and some quinoa pasta.

                                                                            The crag was wet for climbing today, but we got some in anyhow. The dog didn't seem to mind.

                                                                             
                                                                             
                                                                            2 Replies
                                                                            1. re: gini

                                                                              that pasta looks fab!
                                                                              "so good I actually died" - i'm going to steal this line.

                                                                              1. re: mariacarmen

                                                                                Thanks!

                                                                            2. A relatively active weekend in the kitchen. The young athlete had a crew regatta that needed catering -- unfortunately the race got canceled just as we we were arriving at the venue. Team loaded back up & headed back home, but I still managed to feed a good crowd. Percolator coffee, bacon egg & cheese sandwiches & chili for about 30, all on a single portable butane burner. Great kids.

                                                                              Chili started with a 31# chuck roll,of which about 2/3 (trimmed out) used in the chili & the rest made into 75-25 6 oz. burgers. Leftover chili is WFD -- big hit with the resident Egyptian.

                                                                               
                                                                              2 Replies
                                                                              1. re: rjbh20

                                                                                To say nothing of La Famiglia.

                                                                                1. re: rjbh20

                                                                                  such a bummer about the game being even being cancelled, but at least everyone was still well fed. and chili in your freezer is a good thing.

                                                                                2. This lime shortage is bullshit. The thai we ordered tonight (which is usually wonderful,) was meh and I had to pay a small fortune for enough crappy limes to make ceviche for tomorrow night.

                                                                                  Still trying to figure out what we'll be drinking this summer since it won't be mojitos. :(

                                                                                  14 Replies
                                                                                  1. re: weezieduzzit

                                                                                    I paid $.99 each for two small limes at Wegmans this weekend. Lemons were 4/$1.00. :-(

                                                                                    1. re: LindaWhit

                                                                                      I've started packing limes in my purse if I think we might be going for Thai or Vietnamese. Just can't abide lemons as a sub. I don't mind paying the higher prices, I just can't do without.

                                                                                      WFD tonight was at Mums. The parentals discovered a hummingbird nesting in the monkey puzzle tree so we all came over to look at it (adorbs and a half) and feast on ham, double baked spuds and green salad. And no dishes to do!

                                                                                      Wheezing at a minimum here as I've been dutifully taking my desloratadine every night since Feb (thank you, Costco generic brand).

                                                                                      1. re: LindaWhit

                                                                                        I paid .50 each and I live in the land of citrus.

                                                                                        1. re: LindaWhit

                                                                                          The produce market near my house used to carry limes 10-for-$1. Now they're 3-for-$1. I did get a boatload of slightly-damaged-or-old ones from work, though, yesterday (they sell damaged produce to staff for cheap). I'm thinking of freezing the juice and zest because I don't know when there will be more and the prices are just getting ridiculous.

                                                                                          1. re: BananaBirkLarsen

                                                                                            DO it, BBL. And I would actually just dry the zest. Spread the zest bits out on a plate and it'll dry overnight. Store it in a small clean (non-smelly) jar with a tight lid. I do this often with limes/lemons and use the little mini sample jars of Bonne Maman preserves.

                                                                                        2. re: weezieduzzit

                                                                                          Supposed to be more or less back to normal by the end of the month.

                                                                                          1. re: rjbh20

                                                                                            I hope the quality and price is back to normal as well as availability. Unfortunately the end of the month isn't soon enough- Moon Eyes Mother's Day drag and show is this weekend and opening weekend for land speed racing at El Mirage is the 17th. I normally do 8-10 2 liter bottles of mojitos for each event.

                                                                                            1. re: weezieduzzit

                                                                                              Land speed racing & mojitos -- interesting combination.

                                                                                              1. re: rjbh20

                                                                                                How so? Mojitos really hit the spot after a long hot day in the high desert. :)

                                                                                          2. re: weezieduzzit

                                                                                            It's odd, but I'm just not noticing the lime shortage. Which is good, because I need my limeys. I'm getting 5/$1 at the farmers market, but they're grown around here. I think that has a lot to do with it. Hope it eases up elsewhere, I'd feel quite pissy paying a buck for a lime!

                                                                                            1. re: alliegator

                                                                                              The shortage didn't really hit us until a week or so ago, they're grown here, too but I guess the demand exceeds the local supply.

                                                                                              1. re: alliegator

                                                                                                They're $1.50/per in manhattan right now

                                                                                                1. re: Ttrockwood

                                                                                                  That's an absurd price - no wonder folks are complaining. 50 cents each here in Minneapolis suburbs. I'm using quite a few for COTM recipes and enjoying the zing.

                                                                                                  1. re: MidwesternerTT

                                                                                                    My local Shaws actually had really good looking ones today-5 for $1.99. You did have to buy 5 but I was ok with that.

                                                                                            2. El Cuatro de Mayo dinner. Carnitas were DELICIOSAS! this whole dinner was a party in my mouth. made mexican rice using maggi tomato/chicken bouillon cubes, blended with onions & tomatoes. still not the mexican rice i remember at various friends' quinceañeras when i was young, but close. added a touch of cumin too, tho i didn't see that in the many recipes i looked at. it was an interesting tip to learn, tho, about putting the onion, tomatoes & bouillon in the blender and adding it to the cooking water (after frying the rice). made the black beans with sauteed onions, garlic, cumin, and a big dash of El Yucateco green habanero sauce. great taste, but oddly, they cooked for over 2 hours and some were still a little too al dente - and i did soak them overnight. salsa/salad on the side was simply diced toms, cukes, shallots, jalapenos, and cilantro in lemon juice. but that pork was to die for. i have to remember to make carnitas more often. handmade corn tortillas (not by me, our local meximart), a double shot of Jimador for the BF, a "campari margarita" for me.

                                                                                              i also made kimchi today! turned out great - tastes so surprisingly like all good kimchi i've had. so easy, so incredibly flavorful, even at this young stage (already completely edible, but it will get nice and ripe as time goes by.) courtesy of CHer inaplasticcup: http://chezshinae.blogspot.com/2013/1...

                                                                                              and now i'm just finishing up on the second quiche/tortilla/frittata thing for our work bfast tomorrow. the first has sauteed onions & taters and Spanish chorizo, the second has sauteed onions & taters and habanero cheddar. both have a shitload of cream (LW, i riffed on your quiche here, and my usual Spanish tortilla de papa). ironic, and rather sad, that the reason we're having this bfast is to raise money for the local SF foodbank.... we do raise a lot of money, but while stuffing ourselves.

                                                                                              Feliz fin de weekend, everyone! wahhh.... (please excuse so many pics, but it was a full day of cooking! and apparently i must document every morsel that goes into my gaping maw.)

                                                                                               
                                                                                               
                                                                                               
                                                                                               
                                                                                               
                                                                                               
                                                                                               
                                                                                               
                                                                                               
                                                                                              10 Replies
                                                                                              1. re: mariacarmen

                                                                                                My mouth is watering at all of your photos..excuse me while I get a tissue...

                                                                                                1. re: Cherylptw

                                                                                                  thanks Cheryl!

                                                                                                  1. re: mariacarmen

                                                                                                    :-)

                                                                                                2. re: mariacarmen

                                                                                                  The more pics, the better. All of that looks amazing!

                                                                                                  1. re: mariacarmen

                                                                                                    You were a cooking machine this weekend!

                                                                                                    1. re: mariacarmen

                                                                                                      I'm glad (and sounds like veryone else is too) that you took so many pictures. It all looks yummy but especially the carnitas and the rice, both made me want to lick the screen!

                                                                                                      1. re: mariacarmen

                                                                                                        Totally licking my chops here. Damn, girl. Everything looks delish.

                                                                                                        1. re: mariacarmen

                                                                                                          So wish I was eating at your house!

                                                                                                          1. re: mariacarmen

                                                                                                            Another home run.

                                                                                                            Very impressive.

                                                                                                            1. re: steve h.

                                                                                                              grazie mille, everyone!

                                                                                                          2. It's a holiday in the UK today, although dinner is homey, rather than celebratory:

                                                                                                            Macaroni cheese, courgettes & bacon. A Delia Smith recipe from her "One is Fun" book that we've cooked regularly since the book came out in 1985. It's a recipe not to follow too slavishly and we adapt regularly.

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

                                                                                                            6 Replies
                                                                                                            1. re: Harters

                                                                                                              What's the holiday?

                                                                                                              1. re: roxlet

                                                                                                                Officially called the "Early May Bank Holiday" which doesnt quite have the same ring to it as "May Day" which is what everyone actually calls it.

                                                                                                                By the by, our national holidays are usually referred to as "bank holidays" because the banks are traditionally closed.

                                                                                                                1. re: Harters

                                                                                                                  What romance there is in the term "bank holiday"! So descriptive of....banks,

                                                                                                                  1. re: roxlet

                                                                                                                    Well, you know us Brits. Reknowned for our romanticism.

                                                                                                                    1. re: Harters

                                                                                                                      I love the term "bank holiday". For us yanks, it's usually "is there mail today?".

                                                                                                                      1. re: alliegator

                                                                                                                        And my CFO always asks "Did we get any checks today?" Ummm....no, it's a holiday. "Oh. Dammit."

                                                                                                            2. Catch up here. Last week I bought a large bag of tri colored peppers for 5 bucks at the stupidmarket - the long skinny ones that look like hot peppers but are sweet. I planned to use them for a vegetarian chili to bring to a pot luck Sunday which I did. There were so many they also made a pepper and sweet italian sausage pasta dinner last week and there are still a few left. Tonight they'll be part of meatless Monday dinner. I'm making an old favorite of ours we call Nike pasta from a cooking show with Burt Wolf. A lot of non exotic veg get stir fried and mixed with sesame oil and hoisin sauce and tossed with a low glycemic thin spaghetti. I need to hunt down some fresh ginger and some bean sprouts if I want to follow the recipe although Mr. Berheenia isn't a big fan of ginger.

                                                                                                              1. I think its time for a salad

                                                                                                                Friday nights Kielbasa spectacular followed by steaks and hotdogs cookout down by the river bum style (courtesy houseguest)- and last night a pork butt on the grill

                                                                                                                I had hoped to hickory smoke the pork butt low and slow indirect on the Weber but the temps were a bit too high so it was more of a roast but a really tasty smoky roast with a cayenne/molasses rub that caramelized nicely - the roast sliced up very nicely and all the fat dripped off into a pan leaving the roast juicy but lean and more like a loin than a butt - paired with a green salad made by houseguest GF and a apple/sunchoke/red cabbage slaw made by yours truly

                                                                                                                I have a bunch of sunchokes that I had to thin out from the garden that need to be eaten shortly - the houseguest are wary of the strange tuber so I need to find ways to disguise it

                                                                                                                tonight I don't know maybe a veggie curry

                                                                                                                10 Replies
                                                                                                                1. re: JTPhilly

                                                                                                                  Assuming that a sunchoke is what I'd know as a Jerusalem artichoke, then the easiest disguise will be soup. I may be imagining but I think soup doesnt make you fart as much as other prepararations.

                                                                                                                  1. re: Harters

                                                                                                                    yes, the same. I stuck some in the slaw without any complaints - there are plenty of dogs around to blame farts on LOL. I may just puree them for soup and freeze I think a puree will freeze ok

                                                                                                                    1. re: Harters

                                                                                                                      And we *know* what Harters thinks about "farty veg". ;-)

                                                                                                                      1. re: Harters

                                                                                                                        Random fact of the day: When you BREAK WIND, it travels out at about 10 feet per second . . . that's about seven miles-an-hour. Sorry this isn't in metric.

                                                                                                                        1. re: Berheenia

                                                                                                                          That would be about 3 meters per second, or 11.27 km/h.

                                                                                                                      2. re: JTPhilly

                                                                                                                        some less than well plated but very tasty kielbasa with kraut pickles rye potatoes and cabbage and a blurry cell phone pic of the view from the riverfront where we cooked out with the storm we ultimately got caught in rolling in

                                                                                                                         
                                                                                                                         
                                                                                                                         
                                                                                                                        1. re: JTPhilly

                                                                                                                          Jerusalem artichokes are great pickled! Seems to take a bit of the wind out of their sails too imo.

                                                                                                                          1. re: JTPhilly

                                                                                                                            god that pork sounds good!

                                                                                                                            1. re: JTPhilly

                                                                                                                              I adore sunchokes! I got my very picky mother to like them by simply doing them roasted with olive oil and described them as "a lot like a fingerling potato"..... The crispy skins are the best part!

                                                                                                                              1. re: Ttrockwood

                                                                                                                                I will have to try that - made a mash out of some last night. I always peel them will have to try with skins on

                                                                                                                            2. Luckily, spring allergies have mostly passed us by in the desert. It is a hellish time for me and most people I know as folks insist on sprucing stuff up with non-native plants.
                                                                                                                              The Pre Cinco de Mayo festivities were a lot of fun! My girlfriends left this morning to motor it back to LA. Pap also enjoyed, though he tired earlier. I'd just see him home, and continue on. All varieties of tacos were had, including al pastor and carnitas. Also churros, pozole and chilis rellenos. The salsas were amazing and I've really got to get into the habit of fire roasting my veg before I make salsa in the future.
                                                                                                                              So, tonight we'll go mild. Ina Garten's lemon roasted chicken with baby redskins and haricots verts on the side.

                                                                                                                              5 Replies
                                                                                                                              1. re: alliegator

                                                                                                                                That food sounds amazing. I love them all. Lucky you!

                                                                                                                                1. re: alliegator

                                                                                                                                  Fire roasted veggies make the best salsas. My Mexican nanny as a kid would blister everything under the broiler or on the stovetop, then seed, puree, and chill the salsas. For sauces, she'd then fry the puree in oil. Everything she made was so full of flavor and fresh.

                                                                                                                                  All of that food sounds amazing, as does the chicken/taters/beans.

                                                                                                                                  1. re: nothingswrong

                                                                                                                                    Thanks and it was! A Mexican nanny? Awesome. My aunt (by marriage) is Mexican and hates to cook, so I never learned anything from her :/
                                                                                                                                    I'm definitely going to blister on the grill or gas stovetop and then fry in oil like you said. Often salsa is an afterthought, chop and process. but it can be so much more.
                                                                                                                                    Thanks for the tips!!

                                                                                                                                    1. re: alliegator

                                                                                                                                      She was like my mother! Didn't speak a word of English when she came to work for my parents, back when I was maybe 6 months old. I grew up in little Mexican dresses with intricate braided hairdos she'd do each morning. And I spoke Spanish more than English! Love that woman.

                                                                                                                                      As I recall, she'd eyeball her ingredients. Several tomatoes, an onion cut in half, a few hot peppers, some garlic. Or for green salsas, she'd use tomatillos. She'd process them once cooked just until chunky for salsas, then stir in lime juice and cilantro, a pinch of salt.

                                                                                                                                      I too have made plenty of chop/process salsas over the years, but the flame roasted veggies makes such a huge difference.

                                                                                                                                  2. re: alliegator

                                                                                                                                    What a yummy feast.

                                                                                                                                  3. Last night was Linguine with White Clam Sauce thanks to
                                                                                                                                    LaurenKrese http://chowhound.chow.com/topics/973874

                                                                                                                                    I made a couple of tweaks for our tastes (added a little more flour and some 1/2 and 1/2 cream as well as some finely diced celery). It really hit the spot.

                                                                                                                                     
                                                                                                                                    4 Replies
                                                                                                                                    1. re: boyzoma

                                                                                                                                      Wowza!

                                                                                                                                      1. re: boyzoma

                                                                                                                                        It's 10am and I want that. Beautiful!

                                                                                                                                        1. re: boyzoma

                                                                                                                                          One of my favorite meals.

                                                                                                                                          1. re: boyzoma

                                                                                                                                            Thank you so much :)

                                                                                                                                          2. As Harters says, it's a bank holiday here and we've been out enjoying the sunshine all day, dinner therefore will be simple, mushroom ravioli with a sage butter sauce and salad, and fruit and yoghurt.

                                                                                                                                            1. I was trying to make stuffed zucchini, but made a bad call when interpreting the recipe and used uncooked rice instead of cooked when it didn't specify either one. So I ended up chopping up the zucchini and cooking beef and rice in the sauce. It really turned out delicious, even if it wasn't the intended dish! WFD is that and a cold wilted spinach salad adapted from Arabesque, with sourdough bread. Yum!

                                                                                                                                              1 Reply
                                                                                                                                              1. re: SarahCW

                                                                                                                                                Poor you, but good save! I did that once with stuffed peppers...for a party of about 8 people...lol

                                                                                                                                              2. I made a Todd English (Cooking in Everyday English) recipe for bluefish Saltimbocca last night. Nice & easy preparation with a lot of flavor! I don't think I would have considered preparing fish in this way but it worked well for bluefish.

                                                                                                                                                Rounded out the meal with white fingerlings simply boiled to soak up the sauce. Steamed asparagus finished with a drizzle of good olive oil and lemon zest completed the plate.

                                                                                                                                                Probably having salads and leftovers the rest of the week until my fish frenzy begins anew on Thursday.

                                                                                                                                                1. I picked a couple of Cajun peppers from the garden today and I am going to mix them with an orange pepper, an onion and some brats from the butcher. Cheddar and bacon twice baked potatoes to go with.

                                                                                                                                                  4 Replies
                                                                                                                                                  1. re: suzigirl

                                                                                                                                                    How could you?! That just, I don't know--it's dreadful!
                                                                                                                                                    I'm only kidding, you know that---Sounds like a most excellent dinner :D

                                                                                                                                                    1. re: alliegator

                                                                                                                                                      The peppers had it coming. It was a merciful death.

                                                                                                                                                    2. re: suzigirl

                                                                                                                                                      suzigirl, That meal sounds wonderful. Lucky you to live in FL and have peppers already. I have not even been able to plant peppers yet. But I will when we get some consistently warmer weather.

                                                                                                                                                      1. re: Fowler

                                                                                                                                                        My tomatoes are well on their way also. We had to start the cukes again because of dusty mildew but we got disease resistant seeds this time. Fingers crossed.

                                                                                                                                                    3. With lots of leftover already-scrambled eggs, I decided to make this huge quiche using lots of mushrooms and some cheese. I made a different crust, didn't have oyster mushrooms, and I used the bottom of the springform pan, but otherwise it's pretty much Smitten Kitchen's adaptation of a Thomas Keller recipe. I'll serve the quiche with a salad.

                                                                                                                                                      http://smittenkitchen.com/blog/2012/0...

                                                                                                                                                       
                                                                                                                                                      16 Replies
                                                                                                                                                      1. re: roxlet

                                                                                                                                                        That looks fantastic, roxlet.

                                                                                                                                                        1. re: roxlet

                                                                                                                                                          that is really impressive!

                                                                                                                                                          1. re: roxlet

                                                                                                                                                            "Oh, alright, just a thin slice though..." :-D

                                                                                                                                                            1. re: roxlet

                                                                                                                                                              Beautiful! I love tall quiches and cheesecakes. I did the Keller quiche for Mother's Day 2 years ago- delicious crust. I served salad in frico cups with it.

                                                                                                                                                              1. re: weezieduzzit

                                                                                                                                                                I didn't use the crust in the recipe. I decided to use the crust I make for my pizza rustica, which is maybe a tad less buttery (3 cups of flour to 1/2 of butter, as opposed to the Keller, which uses 2 cups), and it uses an egg with the liquid, which makes it a little bit more sturdy. Anyway, it was very good!

                                                                                                                                                                1. re: roxlet

                                                                                                                                                                  Excellent.

                                                                                                                                                                2. re: weezieduzzit

                                                                                                                                                                  The Keller quiche du jour is always a lunch favorite when I visit Bouchon in LA.

                                                                                                                                                                  1. re: steve h.

                                                                                                                                                                    Is it always deep dish like this? What other combinations does he use?

                                                                                                                                                                    1. re: roxlet

                                                                                                                                                                      No, it's not.

                                                                                                                                                                      Generally, it's at least twice as deep as a traditional quiche but probably not as deep as your magnum opus. There is always a crust. Ingredients change daily.

                                                                                                                                                                      Lunch on the patio at the Beverly Hills outpost is a pleasant way to spend an afternoon.

                                                                                                                                                                3. re: roxlet

                                                                                                                                                                  Thanks everyone -- this was really delicious, but very rich! Only the two athletes in the house could manage more than one slice. Question is, what to do with the rest of it!

                                                                                                                                                                  1. re: roxlet

                                                                                                                                                                    if I were your neighbor I would want some...

                                                                                                                                                                    1. re: roxlet

                                                                                                                                                                      Leftovers!

                                                                                                                                                                      I bet it tastes just as good second time around.

                                                                                                                                                                      1. re: roxlet

                                                                                                                                                                        Food shooter time!

                                                                                                                                                                        1. re: roxlet

                                                                                                                                                                          The athlete must have athletic hungry friends.....?

                                                                                                                                                                        2. re: roxlet

                                                                                                                                                                          OMGoodness, when I saw this picture on the other playground, I didn't realize it was a deep dish quiche! Beautiful - hope it tastes as great as it looks! (ETA: I see it did!)

                                                                                                                                                                          1. re: roxlet

                                                                                                                                                                            omg that looks delish! Nothing wrong with a leftover on that level.

                                                                                                                                                                          2. WFD tonight was Reuben sandwiches with house-smoked corned beef and a salad of mixed greens, cukes, red bell pepper, and grape tomatoes with classic mustard-shallot vinaigrette.

                                                                                                                                                                            We are having way too much fun these days with our stovetop smoker. For the smoked corned beef, we basically followed Ruhlman's method, but used a prepared corned beef, which we soaked for a few hours before smoking: http://ruhlman.com/2011/09/how-to-mak...

                                                                                                                                                                            1. Leftovers tonight: steak and potatoes redux.

                                                                                                                                                                              We washed it down with leftover zin.

                                                                                                                                                                               
                                                                                                                                                                              30 Replies
                                                                                                                                                                              1. re: steve h.

                                                                                                                                                                                Nice re-do. I would like a plate please.

                                                                                                                                                                                1. re: suzigirl

                                                                                                                                                                                  No problem.

                                                                                                                                                                                2. re: steve h.

                                                                                                                                                                                  si, por favor

                                                                                                                                                                                  1. re: ChristinaMason

                                                                                                                                                                                    Fire two house specials!

                                                                                                                                                                                  2. re: steve h.

                                                                                                                                                                                    that steak looks heavenly!
                                                                                                                                                                                    the potatoes - first they were baked - but these? can't quire figure them out, but they look really good...

                                                                                                                                                                                    1. re: mariacarmen

                                                                                                                                                                                      Looks like mashed, mixed with egg (?), breaded in panko and fried.

                                                                                                                                                                                      1. re: ChristinaMason

                                                                                                                                                                                        yep, I couldn't see it from my cell phone... very good!

                                                                                                                                                                                      2. re: mariacarmen

                                                                                                                                                                                        You have a sharp eye.

                                                                                                                                                                                        We salvaged some mashed potatoes from the back of the coolerator. Deb shaped them, dredged them in some seasoned bread crumbs and pan fried them in butter.

                                                                                                                                                                                        I think the meal took 20 minutes, start to finish, to prepare.

                                                                                                                                                                                        1. re: steve h.

                                                                                                                                                                                          they remind me of a Peruvian/Bolivian dish, papa relleno. same treatment on the outside, but on the inside their stuffed with a savory stew of beef, raisins, an olive, a slice of hard boiled egg, and a few peas. yum. I love frying mashed potatoes!

                                                                                                                                                                                          1. re: mariacarmen

                                                                                                                                                                                            I never heard of that dish.

                                                                                                                                                                                            I have so much to learn.

                                                                                                                                                                                            1. re: steve h.

                                                                                                                                                                                              here's a sample.

                                                                                                                                                                                              http://en.wikipedia.org/wiki/Papa_rel...

                                                                                                                                                                                               
                                                                                                                                                                                              1. re: mariacarmen

                                                                                                                                                                                                Outstanding. I need this.

                                                                                                                                                                                            2. re: mariacarmen

                                                                                                                                                                                              I adore papas relleños. LOVE!

                                                                                                                                                                                        2. re: steve h.

                                                                                                                                                                                          Lovely!

                                                                                                                                                                                          1. re: roxlet

                                                                                                                                                                                            Thanks. Repurposing leftovers is a proud tradition in our home.

                                                                                                                                                                                          2. re: steve h.

                                                                                                                                                                                            Your leftovers look way better than my leftovers looked. Yum!

                                                                                                                                                                                            1. re: LindaWhit

                                                                                                                                                                                              Way too kind.

                                                                                                                                                                                              When are you going to roast a whole duck?

                                                                                                                                                                                              1. re: steve h.

                                                                                                                                                                                                LOL! Ummm...eventually. :-)

                                                                                                                                                                                                1. re: LindaWhit

                                                                                                                                                                                                  Duck hash, potatoes fried in duck fat, two extra dinners and so on. NOT to mention the carcass...

                                                                                                                                                                                                  ;-)

                                                                                                                                                                                                  1. re: LindaWhit

                                                                                                                                                                                                    The 5 hour duck is the way to go! Crispy skin, but no oven mess and lots of duck fat to use for things like fried potatoes.

                                                                                                                                                                                                    1. re: roxlet

                                                                                                                                                                                                      AND that last hour is usually not needed.

                                                                                                                                                                                                      1. re: roxlet

                                                                                                                                                                                                        I <3 the "no oven mess." Which reminds me I need to run that "clean" feature on my oven - I've never done it before and it scares the crap out me. Also have to remember to remove the pizza stone before doing so.

                                                                                                                                                                                                        1. re: LindaWhit

                                                                                                                                                                                                          I love that feature, though I was pretty stunned when the overhead fan turned itself on mid cycle. I guess my parents' oven isn't as advanced so I wasn't expecting it.

                                                                                                                                                                                                          1. re: fldhkybnva

                                                                                                                                                                                                            Ahhh - I guess that's how it vents the heat? I suppose I should read the insurrections the former owner left before doing this, huh? ;-)

                                                                                                                                                                                                            1. re: LindaWhit

                                                                                                                                                                                                              Yea, it turns on after about an hour and you can't turn it off. A nice feature IMO because I was determined to turn that noise off until I realized I couldn't :) Some people remove the racks because they can get gritty (less smooth, if you will) so don't slide in and out as easily but I just leave them in.

                                                                                                                                                                                                          2. re: LindaWhit

                                                                                                                                                                                                            I leave my pizza stone in when I run the clean function. Gets rid off the random drippings and spills!

                                                                                                                                                                                                            1. re: foodieX2

                                                                                                                                                                                                              Hmmm...I definitely have random drippings and spills, but I've read that the intense heat can crack/break the stone.

                                                                                                                                                                                                              1. re: LindaWhit

                                                                                                                                                                                                                Is your oven gas or electric? We had gas growing up and my dad lined the oven with terra cotta tiles that stayed in 24/7. He cooked bread and pizza right on the tiles and said it helped the oven retain heat the rest of the time (who knows if that's true) but also that gas stoves heat more slowly than electric so you don't get the extremes. I have had my pizza stone in our gas oven since we moved in 14 years ago and run the self clean at least twice a year and it's still good, nary a crack. But it's also a piece of crap oven so who knows!

                                                                                                                                                                                                                1. re: foodieX2

                                                                                                                                                                                                                  Electric, unfortunately. I've heard that lining the oven floor with tiles really helps in gas ovens. Isn't going to work for me, I'm afraid.

                                                                                                                                                                                                                  1. re: LindaWhit

                                                                                                                                                                                                                    May we both win the lottery someday and have dream kitchens, lol!

                                                                                                                                                                                                2. Tonight is ceviche that I started yesterday (chopped all the veggies and put them in the lime juice,) and finished today (the shrimp and fish.) Delicious! Served with romaine hearts and halved baby peppers for me, the man will have tortilla chips when he gets home, I'm sure. :)

                                                                                                                                                                                                  Wine of some type is possible, there is prosecco in the fridge. I haven't imbibed in weeks, its just shy of 3 weeks since I got this cold I'm still trying to kick. The cough keeps me up at night (and the man since he's laying next to me.) Maybe drinking will quiet it! I'm dyin' for a good night's sleep.

                                                                                                                                                                                                  1. Well hi, it's been a few days.

                                                                                                                                                                                                    Let's see, Thursdays dinner was some grilled chicken skewers that had a "beer honey" sauce... I missed the part about how the chicken was supposed to marinate in the sauce ahead of time, so they were a little plain.

                                                                                                                                                                                                    Friday was at the bar (bacon cheeseburger).

                                                                                                                                                                                                    Saturday was an all day baby shower.... start at 11am and we got home at 9pm. Needless to say it was the drinking kind of baby shower. They had lots of different kinds of breakfast casseroles in the morning, and then in the evening the dad to be's mom went to the store and got fixins for tacos.

                                                                                                                                                                                                    Sunday we had a late lunch so dinner was just some sandwiches.

                                                                                                                                                                                                    Tonight is chicken fajitas. I had a long day at work (put 4 properties under contract this weekend, eek!) and I felt like I had to make something somewhat sorta mexicanish, so fajitas it is.

                                                                                                                                                                                                    3 Replies
                                                                                                                                                                                                    1. re: juliejulez

                                                                                                                                                                                                      Busy week! Enjoy your fajitas!

                                                                                                                                                                                                      1. re: roxlet

                                                                                                                                                                                                        Thanks. SO is home this week so I'm attempting to cook every night. My scale will appreciate it :)

                                                                                                                                                                                                        1. re: juliejulez

                                                                                                                                                                                                          Glad he is home all week. A nice treat is worth a few pounds. :-)

                                                                                                                                                                                                    2. Big mexican-ish salad for dinner, i'm always proud of myself when i use my mandoline and walk away with all my fingers ;)
                                                                                                                                                                                                      I used it for cabbage i marinated in salt and lime juice for an hour, then drained and added radishes and carrots from the mandoline, chopped scallions, black beans, a ton of cilantro, toasted pumpkin seeds, and a dressing i made by blitzing 1/4 avocado with a little lime juice, plain yogurt and more cilantro.

                                                                                                                                                                                                      1. Go Kings Go! Dinner is secondary in our house. But we did manage to grill a small piece of tri-tip. Served with a big salad and some tortillas. Vodka and lemon for me and DIPA for DH.

                                                                                                                                                                                                        1. Last night's meatloaf, along with the same side and the last four pieces of BBQ chicken from a few days ago were dinner...still tasty! Peanut butter swirl ice cream for dessert. I'm rambling in the freezer now for something to pull out for tomorrow's meal...

                                                                                                                                                                                                          1. leftovers in our casa as well - carnitas redux. the BF made guac, pureed the black beans, made a nice cuke salad, and fried up those fat tortillas which made them ay mami! the pork was even more delicious tonight. all sprinkled with queso fresco, tapatio for him, habanero sauce for me.

                                                                                                                                                                                                            by the way, i want to thank the mods for adding the feature whereby you can now, in edit mode, add a picture! thanks!

                                                                                                                                                                                                             
                                                                                                                                                                                                             
                                                                                                                                                                                                             
                                                                                                                                                                                                            1. It has been a horrible allergy season around here since about February. I can attest to hives and dermatitis as well as a consistently stuffy sinuses for the last 2 1/2 months or so. But Santa Fe's known for it's ridiculous allergies even in a good year. Hope everyone else isn't suffering too badly!

                                                                                                                                                                                                              This last week's dinners have certainly helped to make up for it. Our Vietnamese noodle bowls (or plates as the case may be) were positively sinus-clearing, with hot chiles in the lemongrass beef marinade as well as the nuoc cham. This is how it went: Toss rice vermicelli with about 1/4 cup of nuoc cham as well as chopped fresh basil, mint and chives. Pile that onto plates and sprinkle with toasted rice powder. Assemble like a composed salad with a stripe of julienned veggies (carrot, cucumber, red bell pepper) along one side, a stripe of grilled lemongrass skirt steak down the middle and the surprisingly-good Dollar Tree veggie spring rolls (which we grilled to start and finished in the oven) along the other side. Rest of the nuoc cham for dipping.

                                                                                                                                                                                                              Last night's was a bit less elaborate. I made turkey-lamb sliders on little kaiser rolls, topped with mayo, mustard, ketchup, melted colby, a thick tomato slice and some cut up pickled asparagus. A big salad on the side of red leaf lettuce, cucumber, tomato and more of that really good, local goat feta. Paul Newman's rendition of caesar dressing (the kind that is more like oil and vinegar with added cheese and anchovy) to top.

                                                                                                                                                                                                              Tonight will be spare ribs on the grill. Not sure about the sauce just yet (maybe some sort of balsamic reduction?) Not sure about sides.

                                                                                                                                                                                                              3 Replies
                                                                                                                                                                                                              1. re: BananaBirkLarsen

                                                                                                                                                                                                                I've not tried my lemongrass marinade on beef yet - soon to be remedied! thanks BBL! sounds great.

                                                                                                                                                                                                                1. re: mariacarmen

                                                                                                                                                                                                                  Lemongrass and beef are a match made in heaven! What do you put in your lemongrass marinade? I use this one from epicurious: http://www.epicurious.com/recipes/foo...

                                                                                                                                                                                                                  1. re: BananaBirkLarsen

                                                                                                                                                                                                                    hah - I've been riffing on this epicurious recipe!

                                                                                                                                                                                                                    http://www.epicurious.com/recipes/foo...

                                                                                                                                                                                                                    I add a little bit of dark soy or mushroom soy, and usually up the chilis.

                                                                                                                                                                                                                    I didn't get to the store last night, though, so no lemongrass beef for us tonight. I think the BF is going to do something with brats.

                                                                                                                                                                                                              2. We're just back from a very civilised pub lunch (Me - smoked duck salad, followed by braised lamb: She: spicy tomato soup, followed by smoked mackerel rarebit).

                                                                                                                                                                                                                Means we're unlikely to want that much for dinner. Fish finger sandwiches are calling but are dependent on there being cheap white sliced supermarket bread in the house - otherwise it'll be fish fingers & chips (that's Brit chips, not Yank chips)

                                                                                                                                                                                                                3 Replies
                                                                                                                                                                                                                1. re: Harters

                                                                                                                                                                                                                  fish finger sandwiches.... like our tuna fish sandwiches?

                                                                                                                                                                                                                  1. re: mariacarmen

                                                                                                                                                                                                                    Probably not, mc. :-0

                                                                                                                                                                                                                    But then I'm not sure what your tuna sandwiches are. In the UK, it'd be a tinned tuna, flaked and mixed with mayo and, often, sweetcorn kernels.

                                                                                                                                                                                                                    I think you call fish fingers "fish sticks"? The sandwich involves cheap white bread being slathered with butter or, even more authentic, margarine. Fish fingers are added. Tartare sauce or, more authentic, ketchup goes on. Dinner is ready.

                                                                                                                                                                                                                    You do see posh versions on pub menus but these are really fish goujons, not fish fingers, which just have to be rectangular.

                                                                                                                                                                                                                    By the by, the fish finger was invented, in Britain, by American Clarence Birdseye - http://www.mirror.co.uk/news/uk-news/...

                                                                                                                                                                                                                    1. re: Harters

                                                                                                                                                                                                                      ah, yes, fish sticks - so you make a sandwich of them. LIke our McDonald's, only it's a square, not fingers/sticks. cheapo burger buns here.

                                                                                                                                                                                                                      and yes, our tuna sammie is tinned tuna, mixed with mayo, usually with chopped celery, sometimes onion, sometimes pickle relish, or a myriad of other things people swear are part of the quintessential tuna fish sandwich.

                                                                                                                                                                                                                2. During pre- anniversary diiner cocktails with the missus, talk turned to which of the dishes that we'd cooked for each other was our favourite. So i'm making linguine with crab, roasted tomatoes and chilli and she's making chocolate fondant for myself.

                                                                                                                                                                                                                  1 Reply
                                                                                                                                                                                                                  1. re: Paprikaboy

                                                                                                                                                                                                                    I can see why you and Mrs P-B are well suited. What a lovely dinner.

                                                                                                                                                                                                                  2. Finally getting around to fish tacos tonight. TJ's crispy cod, a limey, creamy slaw, avocado slices, and pickled jalapenos folded into corn-wheat tortillas. I have a mango that may just get a squeeze of lime and sprinkle of hot chili. Feel like we need another side...still TBD. It's volunteering night, so a trip to the store is out (for me).

                                                                                                                                                                                                                    2 Replies
                                                                                                                                                                                                                    1. re: ChristinaMason

                                                                                                                                                                                                                      really like the idea of avo on the fish tacos.... yum.

                                                                                                                                                                                                                      1. re: mariacarmen

                                                                                                                                                                                                                        Me, too, but they just don't seem meant to be. We had currywurst and beers out, then the last of the leftover polenta topped with the rest of the bolognese when we got home. *burp*

                                                                                                                                                                                                                        Good thing I walked 4 miles today!

                                                                                                                                                                                                                    2. Dinner at Tanta in Chicago:
                                                                                                                                                                                                                      bay scallops, sweet potato, cancha, aji amarillo cream - the amarillo cream made this dish!
                                                                                                                                                                                                                      skirt steak, quail egg, chalaca, ponzu - the egg was a bit too cold for my tastes; beef sushi is cute, but earth shattering.
                                                                                                                                                                                                                      mahi, squid, shrimp, rocoto cebiche - spicy! awesome.
                                                                                                                                                                                                                      octopus, chimichurri, fried garlic, olive sauce antichuchos - wow! so pleased I got this. Perfectly balanced and slightly earthy.

                                                                                                                                                                                                                      1. Sichuan feast out tonight with sister and friends. there'll be 7 of us so we get to try a lot of things. I'm taking lingua's place at jour fixe... tho not so fixe.

                                                                                                                                                                                                                        Tomorrow night i'll be back in the kitchen, I think... not sure what yet...although if I get my hands on some carne asada between now and tomorrow morning, i'll be trying some of that lemongrass marinade on it.

                                                                                                                                                                                                                        1. Dinner tonight will be slow oven braised beef & broccoli (with onions, bell peppers, garlic, celery seed, Worcestershire/soy sauce/beef bouillon, etc. thickened with cornstarch slurry after searing meat on stovetop). It went into the oven for 2 hours before adding broccoli. Sides will be orange ginger carrots and rice with green peas.

                                                                                                                                                                                                                          1. it is beautiful out I think I will light the grill and relax in the yard tonight - my favorite thing to do during the mild months

                                                                                                                                                                                                                            7 Replies
                                                                                                                                                                                                                            1. re: JTPhilly

                                                                                                                                                                                                                              But what are you going to grill, JTP? :-)

                                                                                                                                                                                                                              1. re: LindaWhit

                                                                                                                                                                                                                                probably chicken and sausages -I need to go to the store after work

                                                                                                                                                                                                                                1. re: LindaWhit

                                                                                                                                                                                                                                  turns out the houseguests decided to provide for the grill - chicken, rack of ribs and burgers, I bought a case of beer and made a mango-chili glaze for the ribs it was perfect weather to sit around the fire and grill and a perfect last night to the visit - today they are supposed to head back west I will miss them but also be glad for some quiet and a return to normal.

                                                                                                                                                                                                                                  1. re: JTPhilly

                                                                                                                                                                                                                                    Thumbs up on the mango-chili glaze - sounds perfect! And enjoy tonight's quiet after the storm. :-)

                                                                                                                                                                                                                                    1. re: LindaWhit

                                                                                                                                                                                                                                      the mango glaze was a bit of inspiration from an over-ripe mango that was needing a purpose in life add chipotle, garlic, soy and a few other things - it worked pretty well - some hickory chips helped add some smoke to the burgers threw the BBQ sauce doused chicken on at the end for a low slow fall off the bone sort of thing. I love to grill but while I will cook for myself I wont grill for myself - I will miss having a full house for this every day grilling

                                                                                                                                                                                                                                      We had Lunch at Paesano's today and they are GONE!..... but threatening to return now in fall instead of mid-winter as expected.

                                                                                                                                                                                                                                      1. re: JTPhilly

                                                                                                                                                                                                                                        Of course they want to return. They were treated like royalty. Hell, I want to come stay for a spell.

                                                                                                                                                                                                                                        1. re: suzigirl

                                                                                                                                                                                                                                          LOL well I tried! It was an important reconciliation and my friend needed a bit of a boost. I realize while I called them guests my house is really "home" in his mind and I am ok with that. It was fun but crowded in my tiny row house I am glad for the quiet.

                                                                                                                                                                                                                              2. Well it's not rice and beans yet, I found some Berkshire pork chops in the back of the freezer that need to be eaten. Last night was a grilled pork chop with garlic-parsley compound butter (tasty but should have come off the grill a smidge sooner), rice pilaf and a salad (grilled endive, TJ's much-ballyhooed marinated mushrooms, and the last of the Dijon-lemon-caper vinaigrette) that just did not work -- each individual thing was tasty but the flavors were dreadful together, cannot understand that. Tonight is dinner out with a friend at a fab new restaurant in town, Ribelle. Can't wait!

                                                                                                                                                                                                                                3 Replies
                                                                                                                                                                                                                                1. re: GretchenS

                                                                                                                                                                                                                                  Can't wait to hear about Ribelle- we moved from the hood just around the time it opened.

                                                                                                                                                                                                                                  1. re: Berheenia

                                                                                                                                                                                                                                    Me too! Ribelle sounds wonderful.

                                                                                                                                                                                                                                  2. re: GretchenS

                                                                                                                                                                                                                                    Oh man, I LOVE Ribelle. It's so good! I hope you love it!

                                                                                                                                                                                                                                  3. Oddly cloudy in my corner of the desert today. I think mother nature sees me washing my pool towels and digging out the sunscreen and sends in the clouds, haha!
                                                                                                                                                                                                                                    Last night's lemon chicken was good as always, Ina never fails me there. So, I'll steal an idea from her show today and make tabbouleh from the easy recipe below. I'm making the stock now, and will slice the leftover chicken to serve on top. Cookie dough ice cream for dessert.
                                                                                                                                                                                                                                    http://www.gimmesomeoven.com/tabbouleh/
                                                                                                                                                                                                                                    Excited today about an early birthday present from pap. He wanted me to show him something to order online, so I went for a small cast iron charcoal grill. It's tiny, but great for cooking for 2 people. and easy to hide on my patio. Grilling not allowed in non-designated areas, but I'm quite careful. I just really prefer charcoal over propane.
                                                                                                                                                                                                                                    http://www.katom.com/261-L410.html?CI...

                                                                                                                                                                                                                                    3 Replies
                                                                                                                                                                                                                                    1. re: alliegator

                                                                                                                                                                                                                                      I absolutely loved my hibachi style grill. Too bad I forgot about it in the divorce. Goes everywhere with ease. Nice early birthday present.

                                                                                                                                                                                                                                      1. re: alliegator

                                                                                                                                                                                                                                        Like that old song "Send me no clouds...." :-D

                                                                                                                                                                                                                                        1. re: alliegator

                                                                                                                                                                                                                                          Love that chicken. Maybe it should be revisited. :)

                                                                                                                                                                                                                                        2. A half a pork tenderloin was rubbed with a mix of olive oil, minced garlic, minced fresh rosemary, salt, pepper and orange zest. Seared and then into a 350°F oven to roast until it's done. Not sure I'll make a pan sauce. If I do, it'll probably be a bit of orange juice and white wine.

                                                                                                                                                                                                                                          Sides will be steamed and fork-mashed sweet potatoes with butter, salt, pepper, and some ground ginger, and sauteed Swiss chard.

                                                                                                                                                                                                                                          There's wine. I'm hoping it and the Aleve will help my aching lower back, which I think came from sleeping all twisted up because the cats were cold last night and figured out all the warm spots next to and in between my legs. :-/

                                                                                                                                                                                                                                          2 Replies
                                                                                                                                                                                                                                          1. re: LindaWhit

                                                                                                                                                                                                                                            Mmm to dinner. Did you do a pan sauce?
                                                                                                                                                                                                                                            I hear you about the cats, it ain't about you. Romo has taken to sleeping on my stomach and it keeps me from rolling over and relieving my back pain. What we do for our furry friends.

                                                                                                                                                                                                                                            1. re: suzigirl

                                                                                                                                                                                                                                              No sauce. I do wish I had done so, but it was all good anyway. And leftovers for lunch tomorrow. :-)

                                                                                                                                                                                                                                              And that's EXACTLY what Buster and Alfie do - one at my feet, and the other somewhere on my hip. I know I'm subconsciously NOT rolling over and just twisting around the two of them.

                                                                                                                                                                                                                                          2. Tonight I adapted a Donald Link recipe from his book "Real Cajun" to some leftover sliced roast pork I had in the freezer. (Last month's slow-roasted pork shoulder just keeps getting reincarnated.)

                                                                                                                                                                                                                                            Made a roux (not as dark as I should have; so, I'll do better next time), added thinly sliced onions, thinly sliced garlic, fresh thyme, dried rosemary, and chicken stock. Let the sauce simmer for a bit, then added the already-sliced roast pork. I found it did need a bit of black pepper, though.

                                                                                                                                                                                                                                            About 10-15 minutes later, the pork was heated through, the onions cooked to soft, and the flavors pretty well married.

                                                                                                                                                                                                                                            Served over white rice, it wasn't very photogenic, but tasty; proof that not all Cajun food means cayenne and/or "the trinity". Don't get me wrong, I'm not putting the knock on either ingredient.

                                                                                                                                                                                                                                            I found the recipe I used online; next step is to buy the book. :) I really love good Cajun food.

                                                                                                                                                                                                                                            2 Replies
                                                                                                                                                                                                                                            1. re: mcsheridan

                                                                                                                                                                                                                                              This sounds delicious, and I am always looking for good ways to remake leftovers.

                                                                                                                                                                                                                                              1. re: jw615

                                                                                                                                                                                                                                                Here's the link to the recipe I adapted: http://www.amateurgourmet.com/2012/04...

                                                                                                                                                                                                                                                When I make this again, I'll remember to add the lemon juice at the end (it is optional, but still, I *did* have the lemon. Duh.)

                                                                                                                                                                                                                                            2. Crock pot kalua pork shoulder served over wilted Romaine finished with malt vinegar and good ol' yellow mustard. Delicious! Super easy, hands off dinner and TONS of leftovers.

                                                                                                                                                                                                                                              6 Replies
                                                                                                                                                                                                                                              1. re: fldhkybnva

                                                                                                                                                                                                                                                That sounds like James and I in a crock pot. Do you use a recipe or did you wing it?

                                                                                                                                                                                                                                                1. re: suzigirl

                                                                                                                                                                                                                                                  I used this "recipe" http://nomnompaleo.com/post/100319907.... It's not much of a recipe because it's so simple. I did edit it of course, liquid smoke instead of bacon which several other recipes online use.

                                                                                                                                                                                                                                                2. re: fldhkybnva

                                                                                                                                                                                                                                                  DETAILS PLEASE? Kahlua pork - not actual Kahlua, right? thanks....

                                                                                                                                                                                                                                                  1. re: mariacarmen

                                                                                                                                                                                                                                                    Yes please!

                                                                                                                                                                                                                                                    1. re: mariacarmen

                                                                                                                                                                                                                                                      Nope, non-alcoholic. Kalua as in the method of cooking underground as the pig is traditionally cooked in Hawaii. :)

                                                                                                                                                                                                                                                    2. re: fldhkybnva

                                                                                                                                                                                                                                                      Recipe link? This sounds wonderful.

                                                                                                                                                                                                                                                    3. The title is appropriate here - allergy day of DOOM here. The tree that I am most violently allergic to is the predominant pollen, lots of neighbors are mowing grass, and it is quite breezy, so everything is blowing about.

                                                                                                                                                                                                                                                      Thus, dinner is embarrassingly what I could throw together between benadryl and breathing treatments. Hot beef sandwiches with caramelized onions baked in the oven so that the buns got a little crusty, leftover steamed green beans, clementines.

                                                                                                                                                                                                                                                      1 Reply
                                                                                                                                                                                                                                                      1. re: jw615

                                                                                                                                                                                                                                                        Dinner sounds great, jw - hope the breathing eases!

                                                                                                                                                                                                                                                      2. We are kickin' old school here at chez foodie! Grilled T-bone, baked 'taters, creamed spinach and steamed broccoli. 2010 Alpha Omega cab to wash it down. Not bad for a Tuesday.
                                                                                                                                                                                                                                                        .

                                                                                                                                                                                                                                                        1 Reply
                                                                                                                                                                                                                                                        1. re: foodieX2

                                                                                                                                                                                                                                                          Not bad? How about killer good.

                                                                                                                                                                                                                                                        2. Leftover braised short ribs are on the menu. Again (not complaining).

                                                                                                                                                                                                                                                          Sides will be egg noodles and carrots. House red to wash things down. NCIS will be on the plasma, Deb insists.

                                                                                                                                                                                                                                                          Spring has only partially sprung here on Connecticut's Sou'west Shore. Daytimes bounce between the 50s and the 60s, good years for music but bad temps to my way of thinking. Winter was brutal, I may have to do something about this.

                                                                                                                                                                                                                                                          8 Replies
                                                                                                                                                                                                                                                          1. re: steve h.

                                                                                                                                                                                                                                                            Short ribs:

                                                                                                                                                                                                                                                             
                                                                                                                                                                                                                                                            1. re: steve h.

                                                                                                                                                                                                                                                              Looks as good as it sounded.

                                                                                                                                                                                                                                                              1. re: mcsheridan

                                                                                                                                                                                                                                                                Nice of you to say that. I like leftovers.

                                                                                                                                                                                                                                                              2. re: steve h.

                                                                                                                                                                                                                                                                Yum

                                                                                                                                                                                                                                                              3. re: steve h.

                                                                                                                                                                                                                                                                Its a good NCIS so far! And dinner sounds ah-MAY-zing.

                                                                                                                                                                                                                                                                1. re: LindaWhit

                                                                                                                                                                                                                                                                  Best show of the season.

                                                                                                                                                                                                                                                                  An aside: My modest take is that "Bishop" has no chemistry with cast. The writers can't figure out how to weave her character into a cohesive whole vis-a-vis the ensemble. I hope management cuts its losses.

                                                                                                                                                                                                                                                                  1. re: steve h.

                                                                                                                                                                                                                                                                    Also thought that it was one of the best shows, along with the season opener of Ziva's farewell. Tony's getting some good scripts. :-) Although I think next week's season finale farewell to Ralph Waite is going to cause my mascara to run.

                                                                                                                                                                                                                                                                    And I'm not so sure re: Bishop. She's *supposed* to be awkward; not fit in. But her smartness in figuring things out does help her fit in. Let's see how it plays out next season.

                                                                                                                                                                                                                                                                    1. re: LindaWhit

                                                                                                                                                                                                                                                                      Her contract runs through next season so she will be around. We'll see.

                                                                                                                                                                                                                                                              4. Rotisserie chicken thanks to Ronco. Twice baked potato extras(bacon, cheddar, sour cream etc...) made with red potatoes into potato salad and creamed spinach.

                                                                                                                                                                                                                                                                1. So tonight's dinner has been decided and started. It will be Tuscan-style spare ribs with balsamic glaze, the recipe for which I found over and Food & Wine's website. Grilled asparagus with meyer lemon. Twice baked potatoes with chives, garlic, sour cream and goat cheese. A nice bottle of red, recommended by the wine lady at our local TJ's, who has yet to steer us wrong. While the coals heat up and the potatoes go through their first bake, we're splitting a large bottle of homemade coffee stout, kindly gifted by a friend (who, it turns out, is a very talented brewer). Happy Friday to anyone else who may be celebrating tonight!

                                                                                                                                                                                                                                                                  2 Replies
                                                                                                                                                                                                                                                                  1. re: BananaBirkLarsen

                                                                                                                                                                                                                                                                    I'm also doing twice baked taters tonight. Something's in the air...

                                                                                                                                                                                                                                                                    Every night is Friday night for me, so back at ya!

                                                                                                                                                                                                                                                                    1. re: nothingswrong

                                                                                                                                                                                                                                                                      I like your attitude!

                                                                                                                                                                                                                                                                      And here I was thinking it was just a bunch of pollen in the air.

                                                                                                                                                                                                                                                                  2. I made a nice, simple dinner of risotto combined with caramelized onions, roasted garlic, Black Forest ham, sugar snap peas and clams that were steamed in white wine and butter.

                                                                                                                                                                                                                                                                    2 Replies
                                                                                                                                                                                                                                                                    1. re: Fowler

                                                                                                                                                                                                                                                                      Fowler, I mean no offense (your dinner sounds wonderful) but were those just ingredients you had to use up and decided to incorporate them into a risotto? Or did the recipe actully call for that combination of ingredients? It sounds very interesting but unusual.

                                                                                                                                                                                                                                                                      1. re: JanineL

                                                                                                                                                                                                                                                                        No offense taken, JanineL. Actually, next to nothing you could say or ask would offend me. :-) The answer to your first question is no. My SO and I intentionally sought out the ingredients and were not just things we had to use up.

                                                                                                                                                                                                                                                                        Regarding your second question, I did not use a recipe. The risotto was a re-creation of the dish I had in Italy a few years ago. The only change I made was caramelizing the onions.

                                                                                                                                                                                                                                                                        I agree wholeheartedly that the dish does sound unusual as a whole but it always gets rave reviews.

                                                                                                                                                                                                                                                                    2. Tonight we had the very, very rich burgers that rjbh20 made with the chuck roll he had left over after making chili. Man, were they delicious. He had his with bacon, cheese and onions, the guys had regular cheeseburgers, and I had mine with a little bacon. However, I've saved the best for last: a huge platter of rjbh20's fries. Our son said it best, "Don't take this the wrong way, Dad, but these are better than MickeyD's." And they were.

                                                                                                                                                                                                                                                                      5 Replies
                                                                                                                                                                                                                                                                      1. re: roxlet

                                                                                                                                                                                                                                                                        Note to self: learn how to fry.

                                                                                                                                                                                                                                                                        1. re: roxlet

                                                                                                                                                                                                                                                                          Tell us more about these fries! Were they just russets double-fried with salt?

                                                                                                                                                                                                                                                                          And more importantly: skin or no skin? http://chowhound.chow.com/topics/974580

                                                                                                                                                                                                                                                                          1. re: nothingswrong

                                                                                                                                                                                                                                                                            Just your basic large Idahos (russets), peeled, trimmed, cut on the mandoline & 2X fried in peanut oil. Salt & eat while hot. Preferably with a large bacon cheeseburger & cold beer.

                                                                                                                                                                                                                                                                            1. re: rjbh20

                                                                                                                                                                                                                                                                              They were fabulous. The kind of fries you'd just like to sit there with and inhale. So good. Too bad we were all sharing!

                                                                                                                                                                                                                                                                              1. re: roxlet

                                                                                                                                                                                                                                                                                Sounds lovely. There is nothing like a perfect French fry! The only problem is always: "Wish I made more."

                                                                                                                                                                                                                                                                                The burgers were fabulous too I'm sure :)

                                                                                                                                                                                                                                                                        2. Decided to use up some meat in the frig so we diced some potatoes, onions, tri-tip, Swiss chard and thyme and made a hash. Topped with two lightly fried eggs. Pretty good for using up leftovers.

                                                                                                                                                                                                                                                                          I will take a sudafed before bed since I awoke this morning with my eyes crusted closed and blood red. Eck.

                                                                                                                                                                                                                                                                          1. It's day 2.5 in the lovely city of Berlin. The flight over was short, but not uneventful: halfway through watching a movie, one of the flight assistants (or "saftschubse" -- juice pusher, as we like to call them in the fatherland) took this description a little bit too literal and proceeded to shower me with the contents of 2/3 of a coke bottle. All down my back and front. Sweater remained unharmed, magically, but the shirt was soaked.

                                                                                                                                                                                                                                                                            Received an ugly as shit "pyjama shirt for ladies" from first class & a stupid Escada goodies bag for my troubles. Oh well.

                                                                                                                                                                                                                                                                            The weather has been.... dec, and we're supposta get tropical temps next week.

                                                                                                                                                                                                                                                                            Already had my traditional breakfast of toast with cream cheese and trout caviar; dinner on Monday was at a local Korean place: bunch o' banchan. Pretty boring. I'll never ever get into Korean food, I think. It's so half-assed with the heat, and just too two-dimensional for me. Oh well. I get enough excellent Asian food at home, anyway.

                                                                                                                                                                                                                                                                            Yesterday I had a hankering for German food, but the place near us (http://www.rutz-weinbar.de/downloads/...) -- despite looking pretty empty -- was booked solidly. Anyway, they're just a few steps away, so we'll get our blood sausage fix eventually.

                                                                                                                                                                                                                                                                            Instead went to one of our favorite places in town, a little French bistro called Les Valseuses, where we had a lovely asparagus appetizer (white asparagus, chopped egg, drawn butter, herbs) and duck rillette (fab), chicken fricassée (a bit of a disappointment) and grilled squid with beets and citrus. Lovely draft beer, too.

                                                                                                                                                                                                                                                                            Hopeful to finally pick up my scooter today which apparently fell during a winter storm at the shop where I leave it, and it needed a paint job.....mighta been nice if they had had that done *before* I got here.

                                                                                                                                                                                                                                                                            Planning on a home-cooked meal today and taking it easy. We'll see what the markets have to offer.

                                                                                                                                                                                                                                                                            22 Replies
                                                                                                                                                                                                                                                                            1. re: linguafood

                                                                                                                                                                                                                                                                              I'd take a wet shirt for a trip to Berlin. Sounds great despite whatever travails, and I hope your weather improves!

                                                                                                                                                                                                                                                                              1. re: linguafood

                                                                                                                                                                                                                                                                                Update: scooter is ready for pick-up.

                                                                                                                                                                                                                                                                                WOO-HOOOOO!!

                                                                                                                                                                                                                                                                                1. re: linguafood

                                                                                                                                                                                                                                                                                  You go, girl...but not too fast!

                                                                                                                                                                                                                                                                                  1. re: roxlet

                                                                                                                                                                                                                                                                                    No worries. After having stood around for almost 1.5 years, the gas is a bit hickuppy at this point, and I haven't been able to go full speed (which, btw, is not faster than 35 mph anyway). There were a few pissed off drivers behind me on our way home, but... well, fuck 'em.

                                                                                                                                                                                                                                                                                    Fun to be in the saddle again :-D

                                                                                                                                                                                                                                                                                    1. re: linguafood

                                                                                                                                                                                                                                                                                      So glad you got to make the trip this year and it sounds like everything is going quite well, despite the shirt. Enjoy!!!

                                                                                                                                                                                                                                                                                2. re: linguafood

                                                                                                                                                                                                                                                                                  I've found a lot of Korean restaurant dishes (in Toronto) underwhelming, and I have a strong aversion to kimchi despite being a sauerkraut lover, but my go-to Korean dishes I've found that I like are the galbi, dolsot bibimbap (I like the selection of veggies that come with it, and the crispy rice), walnut cakes and syrup-filled pancakes (hotteok or hoddeok http://www.maangchi.com/recipe/hoddeok).

                                                                                                                                                                                                                                                                                  Enjoy your summer in Berlin. Hope you have some Koenigsberger Klopse. I'm craving them right now.

                                                                                                                                                                                                                                                                                  1. re: prima

                                                                                                                                                                                                                                                                                    Dang. That hotteok looks good. Now I'm hungry.

                                                                                                                                                                                                                                                                                    1. re: prima

                                                                                                                                                                                                                                                                                      I like the variety of pickled veggies, and I actually like kimchi -- it's just that there is so much similarity in flavor, it's just not very exciting to me. There was a beef in soy sauce dish that was a bit like jerky. Nice n salty n chewy. I also liked the pickled carrots and cabbage. But too much of the same.

                                                                                                                                                                                                                                                                                      Königberger Klopse will mos def be on the menu somewhere, some time soon!

                                                                                                                                                                                                                                                                                      1. re: linguafood

                                                                                                                                                                                                                                                                                        Almost forgot the other Korean dish I like... the fried chicken. Not the spicy, sauced up KFC, but the plainer version. Wish I wasn't on a diet, because I don't see any KFC in my future.

                                                                                                                                                                                                                                                                                        BTW,here is kater's galbi marinade that I like, should anyone want to attempt galbi at home: http://chowhound.chow.com/topics/3491....

                                                                                                                                                                                                                                                                                        1. re: prima

                                                                                                                                                                                                                                                                                          I still need to try bon chon chicken next time I'm in NYC.

                                                                                                                                                                                                                                                                                          There's a Korean fried chicken place in Berlin I went to once. Not spicy enough, unfortunately:

                                                                                                                                                                                                                                                                                          https://www.facebook.com/angrychicken...

                                                                                                                                                                                                                                                                                          1. re: prima

                                                                                                                                                                                                                                                                                            I've made a version of that using apple instead of pear. love galbi!
                                                                                                                                                                                                                                                                                            bulgogi even more so...
                                                                                                                                                                                                                                                                                            i'm a sucker for Korean food.
                                                                                                                                                                                                                                                                                            and Thai. and Vietnamese. And Sichuan. And Japanese. and and and ....

                                                                                                                                                                                                                                                                                          2. re: linguafood

                                                                                                                                                                                                                                                                                            Love them Klopse. Does maultaschensuppe make it to Berlin or only in Swabia?

                                                                                                                                                                                                                                                                                            1. re: rjbh20

                                                                                                                                                                                                                                                                                              Well, given that Swabians are now the second largest "immigrant" group to Berlin (after the Turks; Brooklyn's annoying hipsters probably take third), there is a good number of Swabian places in town: maultaschen, knöpfle, spätzle... and many a Mercedes just begging to be lit on fire by the local proletariat.

                                                                                                                                                                                                                                                                                              Popular they are not.

                                                                                                                                                                                                                                                                                              1. re: linguafood

                                                                                                                                                                                                                                                                                                Who knew -- I always got on just fine with the folks from Stuttgart. And they make really nice cars too.

                                                                                                                                                                                                                                                                                                1. re: rjbh20

                                                                                                                                                                                                                                                                                                  A friend of mine (life-long Berliner) tells a hilarious story about being on the S-Bahn one day - sitting next to a tourist looking at a map, obviously befuddled. A ticket checker comes over to try to help and starts speaking to them in rapid-fire, heavily Berliner-accented German. The tourist looks at him blankly, so he slowly and politely asks "Sprechen Sie Deutsch?"

                                                                                                                                                                                                                                                                                                  The tourist answers "Ja, ich komme aus Stuttgart!"

                                                                                                                                                                                                                                                                                                  1. re: rjbh20

                                                                                                                                                                                                                                                                                                    They know how to cook, which is their saving grace.

                                                                                                                                                                                                                                                                                                    1. re: linguafood

                                                                                                                                                                                                                                                                                                      lol!

                                                                                                                                                                                                                                                                                              2. re: linguafood

                                                                                                                                                                                                                                                                                                That beef in soy sauce dish sounds delicious. Anyone have any idea what it might have been, so I can Google a recipe?

                                                                                                                                                                                                                                                                                                1. re: nothingswrong

                                                                                                                                                                                                                                                                                                  http://www.maangchi.com/recipe/jangjorim

                                                                                                                                                                                                                                                                                                  1. re: linguafood

                                                                                                                                                                                                                                                                                                    Looks lovely, thank you.

                                                                                                                                                                                                                                                                                                    1. re: linguafood

                                                                                                                                                                                                                                                                                                      Those stained eggs look so cool. I am going to try that trick soon. Thanks for the link.

                                                                                                                                                                                                                                                                                              3. re: linguafood

                                                                                                                                                                                                                                                                                                Dinner last night: asparagus, rillette, squid, fricassée de poulet.

                                                                                                                                                                                                                                                                                                 
                                                                                                                                                                                                                                                                                                 
                                                                                                                                                                                                                                                                                                 
                                                                                                                                                                                                                                                                                                 
                                                                                                                                                                                                                                                                                              4. Pulled pork leftovers, I'm thinking scrambled with duck eggs.

                                                                                                                                                                                                                                                                                                1. Dinner at GT Oyster in Chicago:
                                                                                                                                                                                                                                                                                                  carrot panna cotta pickled whitefish, apricot, pumpernickel - the carrot/apricot/potentially citrusy flavors paired beautifully with the fish. Crutons were a bit too crunchy.
                                                                                                                                                                                                                                                                                                  eggplant, tofu, plum hoisin sauce, cashews, thai basil - basically taiwanese style eggplant. It was delicious.
                                                                                                                                                                                                                                                                                                  octopus, asparagus, farro, red bell pepper - wow! I can't believe this dish worked so well - all the pieces were very disperate.
                                                                                                                                                                                                                                                                                                  Berkshire Pork cheeks, potato spinach puree, cauliflower, horseradish jus, bonito - incredibly rich, perfectly tender.
                                                                                                                                                                                                                                                                                                  crab filled squash blossoms: the batter was way too thick, but they were fun.

                                                                                                                                                                                                                                                                                                  1. Well,shoot. Bad day around here yesterday. Went to the Ophthalmologist. My vision has gotten really blurry over the last few months. So DH had to take time off work and drive me. Verdict: if I didn't have my glasses on, I would be considered "legally blind". And it's not much better with glasses. Cataracts in both eyes. DH's jaw almost hit the floor. He didn't understand how much I was trying to tell him how bad it was. They've scheduled surgery, but that won't happen until July for one and August for the other! No driving for me for a while.

                                                                                                                                                                                                                                                                                                    I didn't feel much like making a big dinner. It was more like I wanted a "liquid" one! So last night was very simple. Baked Potato with a pat of butter, topped with chili, cheese, diced onions, diced tomato, sour cream and bacon bits. And yes, as LW says, there WAS wine!

                                                                                                                                                                                                                                                                                                    Tonight will be cleaning out the fridge night.

                                                                                                                                                                                                                                                                                                    16 Replies
                                                                                                                                                                                                                                                                                                    1. re: boyzoma

                                                                                                                                                                                                                                                                                                      Yes, another baked potato dinner!!! Love me some 'taters.

                                                                                                                                                                                                                                                                                                      So sorry to hear about your eyes. That is tough, but I hope the surgeries will make things better. My mother is a surgeon and was legally blind from childhood into her mid-40s. She said when she got her first pair of glasses at age 9, she had no idea that trees had leaves and branches--she had always thought they were just big green blobs (!!).

                                                                                                                                                                                                                                                                                                      After laser surgery 14 years ago, she's had 20/20ish vision since. Sending you good vibes for similar results :)

                                                                                                                                                                                                                                                                                                      1. re: boyzoma

                                                                                                                                                                                                                                                                                                        So sorry about the eyes. Hopefully surgery works wonders and you are seeing everything afterwards.

                                                                                                                                                                                                                                                                                                        And the baked stuffed tater dinner sounds perfect. Especially with the libation. :D

                                                                                                                                                                                                                                                                                                        1. re: boyzoma

                                                                                                                                                                                                                                                                                                          Sorry to hear about the cataracts, hope it all goes well. Wine sounds like a perfect idea for a day like that.

                                                                                                                                                                                                                                                                                                          1. re: boyzoma

                                                                                                                                                                                                                                                                                                            so sorry Boyzoma! i'm sure the surgeries will be a success and you'll be so happy to see clearly again.

                                                                                                                                                                                                                                                                                                            1. re: boyzoma

                                                                                                                                                                                                                                                                                                              Damn. Sorry to hear about the eyes. The simple dinner plus liquid sustenance sounds like a good cure.

                                                                                                                                                                                                                                                                                                              1. re: boyzoma

                                                                                                                                                                                                                                                                                                                HI BOYZOMA, SORRY TO HEAR ABOUT YOUR EYE ISSUES AND I HOPE THE SURGERY WILL CORRECT THE PROBLEM. PLEASE LET US KNOW HOW THINGS PROGRESS AND BEST OF LUCK!

                                                                                                                                                                                                                                                                                                                AND BEFORE ANYONE CRITICIZES ME, I AM PURPOSELY TYPING IN ALL CAPS SO IT IS EASIER FOR OUR BUDDY BOYZOMA TO READ.

                                                                                                                                                                                                                                                                                                                1. re: Fowler

                                                                                                                                                                                                                                                                                                                  Hey Fowler, you are so funny! I love ya! Thank you :D

                                                                                                                                                                                                                                                                                                                  Actually I can see close up fairly well, but things like the TV are fuzzy and if there is a bottom banner, I couldn't read it. Also told not to drive till after surgery. I just wish it was July already.

                                                                                                                                                                                                                                                                                                                  1. re: boyzoma

                                                                                                                                                                                                                                                                                                                    No driving until July? Bummer. I have been legally blind since age 7 so I can relate. I have 11 prescriptions ground to make one lens. Glad for you that it can be corrected. I know you can't wait.

                                                                                                                                                                                                                                                                                                                    1. re: suzigirl

                                                                                                                                                                                                                                                                                                                      Oh, gosh, suzigirl. I can't even imagine how it's been for you. Thank you (and everyone) for all the kind words. Can't wait for this to be over. Bless your heart. You make me humble.

                                                                                                                                                                                                                                                                                                                      1. re: boyzoma

                                                                                                                                                                                                                                                                                                                        My buddy up in Albany had surgery on one eye 10 weeks ago. The healing process took a bit longer than expected BUT IT DID HAPPEN! Surgery on the other eye is slated for this week. I'm taking him to a Yankee game first week in June. He will see a good game.

                                                                                                                                                                                                                                                                                                                        1. re: steve h.

                                                                                                                                                                                                                                                                                                                          From your lips to God's ear! Thanks steve h and everyone else for the wishes. I know it is pretty common place these days ~ until it happens to you! ~

                                                                                                                                                                                                                                                                                                                2. re: boyzoma

                                                                                                                                                                                                                                                                                                                  Oh, that must be so scary. Thank god for surgery since it's something that they can correct. I'd be knocking some back too!

                                                                                                                                                                                                                                                                                                                  1. re: boyzoma

                                                                                                                                                                                                                                                                                                                    Aww, boyzoma, I'm sorry. I've seen from others that cataract surgery can work wonders. Hopefully, you won't go batty at home and keep cranking out those yummy dinners.

                                                                                                                                                                                                                                                                                                                    1. re: boyzoma

                                                                                                                                                                                                                                                                                                                      Sorry to hear about your eyes, boyz, but ive heard such good things about the laser surgery. Both if my parents have had both eyes done, and my mother in particular felt it was an easy surgery to recover from.
                                                                                                                                                                                                                                                                                                                      Huh. Guess it's likely in my future too!
                                                                                                                                                                                                                                                                                                                      Best of luck to you!

                                                                                                                                                                                                                                                                                                                      1. re: boyzoma

                                                                                                                                                                                                                                                                                                                        Oh gosh. I am so sorry to hear this. Hopefully it will not interfere with your cooking because I always like reading about your dinners.

                                                                                                                                                                                                                                                                                                                        1. re: boyzoma

                                                                                                                                                                                                                                                                                                                          Sorry to hear about the eyes, thank goodness they can fix it but too bad it can't be sooner. The baked potatoes sounded great!

                                                                                                                                                                                                                                                                                                                        2. We're going out for dinner tonight. A local pizza place in walkable distance has a Wednesday night deal -- medium pizza and a pitcher of beer for $15 -- so that's what we're doing. Perhaps hitting some thrift stores and looking for cool planting pots for the porch on the way there. I'm attempting my first sorbet of the season today, so we should have some dessert waiting for us when we come home. A combination of a couple recipes: coconut-lime sorbet with thyme.

                                                                                                                                                                                                                                                                                                                          1. No rain today, and I finally got a call from the shop to pick up my baby! Unfortunately, it's a bit of a haul to get over there, so retrieving it took most of the afternoon (never mind that I slept till 12:30 today).

                                                                                                                                                                                                                                                                                                                            Staying in for the night with chicken piccata & a nice salad on the side. 'murrcan tv via laptop and some log-in tricks, so we can catch up with MM, GoT, etc. etc.

                                                                                                                                                                                                                                                                                                                            No tv in the pad, which is fine as German tv is just awful.

                                                                                                                                                                                                                                                                                                                            5 Replies
                                                                                                                                                                                                                                                                                                                            1. re: linguafood

                                                                                                                                                                                                                                                                                                                              I have a soft spot for Hart to Hart in German. :)

                                                                                                                                                                                                                                                                                                                              1. re: linguafood

                                                                                                                                                                                                                                                                                                                                We got ahold of the "Im Angesicht des Verbrechens" DVD's a few years ago and had fun watching that. Parts of it were kind of cheesy, but overall it was entertaining. Although I do remember it being touted as "The best show to come out of Germany. Ever.".

                                                                                                                                                                                                                                                                                                                                And to bring it back on topic, you could have a viewing party with Russian hors d'oeuvres. And strippers.

                                                                                                                                                                                                                                                                                                                                1. re: BananaBirkLarsen

                                                                                                                                                                                                                                                                                                                                  Never heard of that one -- it's either very old or very new.

                                                                                                                                                                                                                                                                                                                                  I'm neither '-D

                                                                                                                                                                                                                                                                                                                                  1. re: linguafood

                                                                                                                                                                                                                                                                                                                                    It's from 2010 -- here's the imdb page: http://www.imdb.com/title/tt1223917/

                                                                                                                                                                                                                                                                                                                                    It's sort of a police-procedural-action-type thing about the Russian mafia in Berlin. They were aiming for "The Sopranos," but didn't quite get there. Still, entertaining and decently written and acted and totally worth watching, especially if you speak German (which I don't) and don't need to bother with the subtitles (which I did).

                                                                                                                                                                                                                                                                                                                                    1. re: BananaBirkLarsen

                                                                                                                                                                                                                                                                                                                                      Interesting. Yeah, that's 'after my time', so to speak -- might hafta ask my mom if she's ever heard about it or seen it.

                                                                                                                                                                                                                                                                                                                              2. Drumsticks dusted with poultry seasoning I picked up at an Austrian Spar, and some sort of kale and rice dish, to be determined.

                                                                                                                                                                                                                                                                                                                                1. Quick and easy since tonight is busy! Steak Diane, gently reheated leftover zucchini and flying saucer squash from last night and some beautiful tomatoes will be sliced.

                                                                                                                                                                                                                                                                                                                                  2 Replies
                                                                                                                                                                                                                                                                                                                                  1. re: weezieduzzit

                                                                                                                                                                                                                                                                                                                                    OMG, I love Steak Diane. Brings back so many wonderful memories. It is a special meal for DH and I. Its our special sometimes Anniversary/Valentines dinner. Last time I made it was with thick cut filets with lots of cremini mushrooms in the sauce. Lucky you!

                                                                                                                                                                                                                                                                                                                                    1. re: boyzoma

                                                                                                                                                                                                                                                                                                                                      You should treat yourself more often, it is really a great weeknight meal- so fast and easy!

                                                                                                                                                                                                                                                                                                                                  2. Caesar salad with homemade garlic croutons and Delmonico's dressing. Avocado slices too!

                                                                                                                                                                                                                                                                                                                                     
                                                                                                                                                                                                                                                                                                                                    1. Tonight will be a simple and comforting mussaman curry with beef. It's one of those "make in your sleep" recipes for me, and I know it will hit the spot.
                                                                                                                                                                                                                                                                                                                                      In casa gator, the mood is a bit glum as Sam, the 16 1/2 year old pug, is on a rapid decline. I know a fairly heavy decision is coming my way soon, as there is just no quality of life happening. My best girl from the twin cities is flying in this weekend, and she can help guide and steady me.
                                                                                                                                                                                                                                                                                                                                      On an up note, I got Thailand: The Cookbook today from Amazon. Wonderfully put together book with outstanding photographs. If anyone wants a thorough and enjoyable book on Thai cookery, I highly recommend!

                                                                                                                                                                                                                                                                                                                                      9 Replies
                                                                                                                                                                                                                                                                                                                                      1. re: alliegator

                                                                                                                                                                                                                                                                                                                                        Awww, allie, so sorry to hear about Sam the Pug. Love him as much and as long as you can. {{{hugs}}}

                                                                                                                                                                                                                                                                                                                                        1. re: alliegator

                                                                                                                                                                                                                                                                                                                                          ohhhh puggy... so sorry about Sam. it's always so hard. glad you have a good friend to hold your hand through it.

                                                                                                                                                                                                                                                                                                                                          1. re: alliegator

                                                                                                                                                                                                                                                                                                                                            So sorry to hear about Sam. I've had my little rascal of a cat for less than a year but I can't imagine having to even ponder parting with him. I hope Sam is comfortable.

                                                                                                                                                                                                                                                                                                                                            1. re: alliegator

                                                                                                                                                                                                                                                                                                                                              I am so sorry Sam has taken a bad turn. 16.5 years is a very good life for a pug so he was obviously a very much loved boy. My heart aches for you. As a housekeeper I have lost my share of four footed friends but my last(and very special friend) was Scooter the pug from my fave client that I speak of often. She still misses him and so do I. I am glad you have a good friend to help you cope. Big hugs.

                                                                                                                                                                                                                                                                                                                                              1. re: alliegator

                                                                                                                                                                                                                                                                                                                                                Thank you all for your kindness <3 Sam is no pain with his medication, he's snoozing now. My bestie lived with Sam and me for a year way back when we were studying together in Europe, and with her support and a good vet, I'm confident the right choice ,whatever that is, will become clear.
                                                                                                                                                                                                                                                                                                                                                Oddly enough, I'm hungry (unusual during stress), so off to the kitchen I go.

                                                                                                                                                                                                                                                                                                                                                1. re: alliegator

                                                                                                                                                                                                                                                                                                                                                  Big hug for the pug and you, allie. Regardless of how old they grow with us, it is never long enough.

                                                                                                                                                                                                                                                                                                                                                2. re: alliegator

                                                                                                                                                                                                                                                                                                                                                  Oh, I am so sorry about Sam. I am glad you have friend with you as you go thru this. <hug>

                                                                                                                                                                                                                                                                                                                                                  My first Pom made it to almost 20 and I was still at a loss when he passed.

                                                                                                                                                                                                                                                                                                                                                  1. re: alliegator

                                                                                                                                                                                                                                                                                                                                                    Sad about Sam. Hard to lose and old pup whose been part of your life for so long.

                                                                                                                                                                                                                                                                                                                                                    1. re: alliegator

                                                                                                                                                                                                                                                                                                                                                      So sorry Sam is on the decline.

                                                                                                                                                                                                                                                                                                                                                      One of my cats (aka my kitty heart and soul) is approx. 16 and seems to have kitty Alzheimers. He awakens from a nap completely disoriented and frightened. Breaks my heart that he is scared. Breaks my heart further that this is a sign he is officially a kitty elder. Don't even want to think what it will be lie when it is time to let him go.

                                                                                                                                                                                                                                                                                                                                                      Give Sam some special days with lots of love and the things he enjoys best.

                                                                                                                                                                                                                                                                                                                                                    2. Tonight is a twice baked spaghetti from leftover sauce and fresh cooked pasta covered in James' request of cheddar. A big ass salad of carrot coins, radishes, peppers, scallions, cherry tomatoes and lettuce from the market for James for dinner and a lunchbox. Sliced ugly tomatoes with ranch for me. Drat the lettuce issues. Still not going to brave a salad yet. The market also had this beautiful focaccia of pimento stuffed olives, caramelized onions, cheddar and poppy seeds that was beckoning me to buy it.

                                                                                                                                                                                                                                                                                                                                                      1. Wednesday nite freezer scrounge turned out well. Seafood mixed grill -- swordfish, shrimp & sea scallops, grilled scallions, scallion rice pilaf & sautéed broccoli. Sword done sous vide then grill marked, shrimp & scallops marinated in Mediterranean flavors, then seared. All worked well; particularly appreciated by the resident Egyptian, who's from Alexandria, where they live on fish.

                                                                                                                                                                                                                                                                                                                                                         
                                                                                                                                                                                                                                                                                                                                                         
                                                                                                                                                                                                                                                                                                                                                        1 Reply
                                                                                                                                                                                                                                                                                                                                                        1. re: rjbh20

                                                                                                                                                                                                                                                                                                                                                          So good! You have found the secret to great swordfish.

                                                                                                                                                                                                                                                                                                                                                        2. There has been a change of plans. Due to the fact that it is quite windy and a storm might be blowing in and it will certainly get cold once the sun goes down, we've decided that walking the 45 minutes there and then the 45 minutes home with a pitcher of beer in our stomachs may be best left for a warmer Wednesday. So I'm cooking tonight after all.

                                                                                                                                                                                                                                                                                                                                                          Dinner will be bacon-wrapped yak tenderloins. A rice pilaf with yellow carrots, fresh green peas, crumbled bacon and goat cheese. Probably a small salad as well, dressed in a vinaigrette with red wine vinegar, mustard and thyme. Dessert will still be the lime-coconut-thyme sorbet (which came out wonderfully), with sliced strawberries on top.

                                                                                                                                                                                                                                                                                                                                                          10 Replies
                                                                                                                                                                                                                                                                                                                                                          1. re: BananaBirkLarsen

                                                                                                                                                                                                                                                                                                                                                            Where do you get your yak from?

                                                                                                                                                                                                                                                                                                                                                            1. re: rjbh20

                                                                                                                                                                                                                                                                                                                                                              Local food co-op. Apparently the yaks themselves are also local. This is only my second time cooking the steaks, though, and my first time cooking tenderloins. I figure it's tough to mess up something wrapped in bacon.

                                                                                                                                                                                                                                                                                                                                                            2. re: BananaBirkLarsen

                                                                                                                                                                                                                                                                                                                                                              Are you par-cooking the bacon before wrapping and cooking the Yak?

                                                                                                                                                                                                                                                                                                                                                              1. re: Fowler

                                                                                                                                                                                                                                                                                                                                                                Nope. Just wrapped the steaks in the raw bacon. It crisps up when you cook it. I actually cooked the rest of the package of bacon first to use in the rice, and then fried the steaks in the 1/2-inch of bacon fat left in the pan. Since it reached a little less than half way up the side of each steak, it fried the bacon really nicely. I've also done bacon-wrapped tenderloins in the broiler and never had a problem with soggy bacon, so I've never felt the need to par-cook.

                                                                                                                                                                                                                                                                                                                                                              2. re: BananaBirkLarsen

                                                                                                                                                                                                                                                                                                                                                                Whoa, yak! That's some unusual dinner.

                                                                                                                                                                                                                                                                                                                                                                1. re: linguafood

                                                                                                                                                                                                                                                                                                                                                                  It was really, really good. Super tender. Like butter. Better than many of the beef tenderloins I've had. Way better than the yak strip steaks I cooked up a while back.

                                                                                                                                                                                                                                                                                                                                                                  1. re: BananaBirkLarsen

                                                                                                                                                                                                                                                                                                                                                                    Where does one get one's hands on yak meat, pray-tell?

                                                                                                                                                                                                                                                                                                                                                                    The land of disenchantment doesn't ring a bell, and I don't remember if you've mentioned your whereaboots here before.

                                                                                                                                                                                                                                                                                                                                                                    1. re: linguafood

                                                                                                                                                                                                                                                                                                                                                                      That would be New Mexico, "The Land of Enchantment" (or disenchantment, or entrapment, depending on who you ask).

                                                                                                                                                                                                                                                                                                                                                                      1. re: BananaBirkLarsen

                                                                                                                                                                                                                                                                                                                                                                        Third yurt on the right.

                                                                                                                                                                                                                                                                                                                                                                        1. re: steve h.

                                                                                                                                                                                                                                                                                                                                                                          lol

                                                                                                                                                                                                                                                                                                                                                              3. one value pack of TP, quite a few quarts of whiskey, many bags of charcoal, several broken dishes, a few good knives in the dishwasher and "ruined" cast iron seasonings and they are gone... a month of 5 people 4 dogs and 2 cats in a 13' wide row-house is over and its quiet and raining. The housemate works nights and I have peace.

                                                                                                                                                                                                                                                                                                                                                                Trying to use up all the remnants in the fridge - a riff on Mark Bitman's "roast anything" (something he did not really need to tell me how to do but gave a name to) is in a sheet pan in the oven - chicken legs and fresh chorizo with sunchoke, turnips, peppers, onions and beets tossed in olive oil, rosemary and thyme

                                                                                                                                                                                                                                                                                                                                                                also making some of the sunchokes into a soup with leeks potatoes and other root veg seasoned with PHO packet we will see how that works out

                                                                                                                                                                                                                                                                                                                                                                and for the first time in a month I will have leftovers to take to lunch :)

                                                                                                                                                                                                                                                                                                                                                                4 Replies
                                                                                                                                                                                                                                                                                                                                                                1. re: JTPhilly

                                                                                                                                                                                                                                                                                                                                                                  You're a saint.

                                                                                                                                                                                                                                                                                                                                                                  1. re: steve h.

                                                                                                                                                                                                                                                                                                                                                                    Ditto!

                                                                                                                                                                                                                                                                                                                                                                  2. re: JTPhilly

                                                                                                                                                                                                                                                                                                                                                                    Enjoy the quiet. AND the leftovers. :-)

                                                                                                                                                                                                                                                                                                                                                                    1. re: JTPhilly

                                                                                                                                                                                                                                                                                                                                                                      some snap shots of the chicken and sausages going in and coming out of the oven - made a red wine pan sauce from the drippings that really added flavor and will go well with upcoming dinner of bangers and mash later this week - should have flipped and basted more but I was distracted making the soup which came terrible - UGH

                                                                                                                                                                                                                                                                                                                                                                       
                                                                                                                                                                                                                                                                                                                                                                       
                                                                                                                                                                                                                                                                                                                                                                       
                                                                                                                                                                                                                                                                                                                                                                    2. Fish tacos! Finally!

                                                                                                                                                                                                                                                                                                                                                                      No, really. :)

                                                                                                                                                                                                                                                                                                                                                                      1. I had a few days off cooking over the weekend thanks to gifts of leftovers and soup from the various in-laws. All very welcome and tasty.

                                                                                                                                                                                                                                                                                                                                                                        Last night I was back in the kitchen, biltong and chicken stock were prepared. Meatballs were made for dinner and I tried to cook a bitter melon which was a complete fail. The three year old insisted we buy the bitter melon at the grocers and I try to encourage her desire to try new things. We found a recipe together, removed seeds, sliced salted and squeezed the moisture from it and then cooked it with onion, tamarind and sugar. Despite the squeezing which the recipe said would remove much of the bitterness it was still inedible. Frustrating as I have eaten them in the past at South Indian restaurants and enjoyed them. The three year old has decided she likes tamarind though, so at least she enjoyed one new thing.

                                                                                                                                                                                                                                                                                                                                                                        Tonight dinner will be Mexican influenced. I'm thinking of refried bean tortillas. There's a bunch of coriander that needs to be used and I can't think of anything else to make.

                                                                                                                                                                                                                                                                                                                                                                        1. I'm home again! Leftovers:
                                                                                                                                                                                                                                                                                                                                                                          cod with sundried tomatoes, capers, fennel
                                                                                                                                                                                                                                                                                                                                                                          smothered zucchini with basil

                                                                                                                                                                                                                                                                                                                                                                          1. This is WFD tonight:

                                                                                                                                                                                                                                                                                                                                                                            https://www.facebook.com/StreetFoodTh...

                                                                                                                                                                                                                                                                                                                                                                            Followed by a few games of pool at our favorite pool hall.

                                                                                                                                                                                                                                                                                                                                                                            3 Replies
                                                                                                                                                                                                                                                                                                                                                                            1. re: linguafood

                                                                                                                                                                                                                                                                                                                                                                              Oh, my - EVERY Thursday! A nice alternative to your Sichuan dinners here in the States, lingua. :-)

                                                                                                                                                                                                                                                                                                                                                                              And ooh! Did you see this for tomorrow?

                                                                                                                                                                                                                                                                                                                                                                              https://www.facebook.com/events/83888...

                                                                                                                                                                                                                                                                                                                                                                              1. re: LindaWhit

                                                                                                                                                                                                                                                                                                                                                                                I did indeed, but tomorrow we have plans to have lunch at a market nearby, where my favorite Bavarian fish griller makes killer whole trout/mackerel/walleye and other lovely things:

                                                                                                                                                                                                                                                                                                                                                                                http://steckerlfisch.com/

                                                                                                                                                                                                                                                                                                                                                                                I will def report on tonight's offering. Supposedly, there's a "real deal" bbq place -- but to be honest, I'm much more interested in the fish stand: ceviche, smoked fish, etc.

                                                                                                                                                                                                                                                                                                                                                                                It'll be really hard to decide how to stuff my face today '-)

                                                                                                                                                                                                                                                                                                                                                                                1. re: linguafood

                                                                                                                                                                                                                                                                                                                                                                                  I want a fischgriller near me! *lower lip sticking out*

                                                                                                                                                                                                                                                                                                                                                                            2. I've been absent for a bit, having recently returned to work after maternity leave and have been getting back into the swing. long days, commuting and rushing home to baby haven't left much time for leisurely cooking, but there's been some activity in the kitchen. nothing exciting, but still.

                                                                                                                                                                                                                                                                                                                                                                              Tonight will be Indian spiced burgers on onion brioche rolls with tater tots and roasted cauliflower alongside.

                                                                                                                                                                                                                                                                                                                                                                              tomorrow i think it wll be an Indian slow cooker chicken curry, chana masala and brown basmati rice.

                                                                                                                                                                                                                                                                                                                                                                              3 Replies
                                                                                                                                                                                                                                                                                                                                                                              1. re: MAH

                                                                                                                                                                                                                                                                                                                                                                                Welcome back, MAH. A lot on your plate with the back-to-work-with-a-baby dealio.

                                                                                                                                                                                                                                                                                                                                                                                Dinner sounds good!

                                                                                                                                                                                                                                                                                                                                                                                1. re: MAH

                                                                                                                                                                                                                                                                                                                                                                                  It has amazed me the cooking you have been doing with a bitty baby around, and now ehn back to work too! Welcome back.

                                                                                                                                                                                                                                                                                                                                                                                  1. re: MAH

                                                                                                                                                                                                                                                                                                                                                                                    congrats on the new addition! glad to see you back, and i'm sure you'll be juggling cooking and loving that baby beautifully.

                                                                                                                                                                                                                                                                                                                                                                                  2. Sausage.
                                                                                                                                                                                                                                                                                                                                                                                    Broccoli.
                                                                                                                                                                                                                                                                                                                                                                                    Garlic.
                                                                                                                                                                                                                                                                                                                                                                                    Pasta.
                                                                                                                                                                                                                                                                                                                                                                                    Parm.

                                                                                                                                                                                                                                                                                                                                                                                    I've had a hankering for a dish like this for several weeks, but I didn't want it *just* to be ^that^.

                                                                                                                                                                                                                                                                                                                                                                                    Some fiddling around with ingredients in my online searching has brought me to to a SeriousEats recipe (which is taken from a WaPo recipe) that adds some sundried tomatoes and lemon juice. Perfecto.

                                                                                                                                                                                                                                                                                                                                                                                    And oh yes. There WILL be wine.

                                                                                                                                                                                                                                                                                                                                                                                    http://www.seriouseats.com/recipes/20...

                                                                                                                                                                                                                                                                                                                                                                                    4 Replies
                                                                                                                                                                                                                                                                                                                                                                                    1. re: LindaWhit

                                                                                                                                                                                                                                                                                                                                                                                      That looks really nice! Definitely on my "to do" list.

                                                                                                                                                                                                                                                                                                                                                                                      1. re: LindaWhit

                                                                                                                                                                                                                                                                                                                                                                                        Yes.

                                                                                                                                                                                                                                                                                                                                                                                        1. re: LindaWhit

                                                                                                                                                                                                                                                                                                                                                                                          Yanno, I really wish these damn bloggers would PROOFREAD their recipes before posting it. (And shame on me for not reading it completely through.)

                                                                                                                                                                                                                                                                                                                                                                                          I printed it out at work so I could have it in the kitchen without spilling anything on the laptop, and got through the "add the sausage, sun-dried tomatoes, and thyme and cook until heated through"......and realized there was a WHOLE DAMN PARAGRAPH missing. Should have printed the WaPo recipe here. You know - where it says

                                                                                                                                                                                                                                                                                                                                                                                          "Finish cooking the pasta until it is just tender, about 10 minutes total, and reserve 1 cup of the pasta water. Drain the pasta and add it to the skillet. Increase the heat to high and toss well for 30 seconds. If the pasta appears dry, add some of the reserved pasta water as needed. Add the pepper, lemon juice, Parmigiano-Reggiano and scallions and stir to combine. Add more salt, pepper or lemon juice to taste. Serve immediately, sprinkled with more grated cheese."

                                                                                                                                                                                                                                                                                                                                                                                          http://www.washingtonpost.com/pb/reci...

                                                                                                                                                                                                                                                                                                                                                                                          ANYWAY.....that's pretty much what I did anyway without running back to the laptop to find the original WaPo recipe. And it was good. It wasn't great. But it was good.

                                                                                                                                                                                                                                                                                                                                                                                          And so was the wine. A 2012 90+ Lot 105 Chardonnay picked up at Wegmans last weekend.

                                                                                                                                                                                                                                                                                                                                                                                          1. re: LindaWhit

                                                                                                                                                                                                                                                                                                                                                                                            I just HATE it when that happens. I've done it before myself. Well, at least yours turned out edible. I've had a few that were not!

                                                                                                                                                                                                                                                                                                                                                                                        2. Tonight is an Asian Chicken Salad. It's always so refreshing. I had seen a lot of recipes but none hit that sweet spot. So I made my own with the best of several recipes. This combination layers so many different textures. We love it.

                                                                                                                                                                                                                                                                                                                                                                                          Sliced Chicken Breast
                                                                                                                                                                                                                                                                                                                                                                                          Shredded Cabbage
                                                                                                                                                                                                                                                                                                                                                                                          Shredded Carrots
                                                                                                                                                                                                                                                                                                                                                                                          Green Onions
                                                                                                                                                                                                                                                                                                                                                                                          Mung Bean Sprouts
                                                                                                                                                                                                                                                                                                                                                                                          Cold Rinsed Spaghetti Noodles
                                                                                                                                                                                                                                                                                                                                                                                          Celery
                                                                                                                                                                                                                                                                                                                                                                                          Julienned Red Pepper
                                                                                                                                                                                                                                                                                                                                                                                          Crunchy Chow Mein Noodles
                                                                                                                                                                                                                                                                                                                                                                                          Chopped Peanuts (optional)
                                                                                                                                                                                                                                                                                                                                                                                          Topped with Asian Toasted Sesame Dressing

                                                                                                                                                                                                                                                                                                                                                                                          1 Reply
                                                                                                                                                                                                                                                                                                                                                                                          1. re: boyzoma

                                                                                                                                                                                                                                                                                                                                                                                            Sounds tasty and refreshing indeed!

                                                                                                                                                                                                                                                                                                                                                                                          2. It looks like everyone has really been cooking up a storm and eating well. Our plan was to go out for dinner tonight but our kids asked if they could have some friends over for dinner. Sure. Why not? Who wants to go out to dinner when you can cook and clean on a Thurdsay night at home? :-I

                                                                                                                                                                                                                                                                                                                                                                                            So we are going to have Rick Bayless chicken enchiladas, corn on the cob, fruit salad with gala apples, strawberries, raspberries and pineapple. Klondike bars for dessert.

                                                                                                                                                                                                                                                                                                                                                                                            1. carne asada has been marinating all night in the now-standard lemongrass mixture. I have white rice that I think i'll turn into fried rice. some salady thing on the side. steak will get pan fried until caramelized. yums.

                                                                                                                                                                                                                                                                                                                                                                                              1. Eden Organic Pasta Company sent me some samples of their products. great company hanging on in Detroit. hope we did them proud.

                                                                                                                                                                                                                                                                                                                                                                                                Organic Mini Shells in Creamy Bacon Chipotle Sauce

                                                                                                                                                                                                                                                                                                                                                                                                 
                                                                                                                                                                                                                                                                                                                                                                                                1. The sun is back today, and it's bringing it's buddy, heat.
                                                                                                                                                                                                                                                                                                                                                                                                  But I've already planned dinner and it's a bit on the heavy side. Penne al'arrabiata with mozzarella stuffed sausage meatballs. Spinach salad with balsamic vinaigrette on the side.
                                                                                                                                                                                                                                                                                                                                                                                                  Last night's mussaman turned out pretty well. I'm excited to try a more involved recipe from my new Thai cookbook this weekend.
                                                                                                                                                                                                                                                                                                                                                                                                  Right now, lunch! I'm in a rare fry mood, so I'm doing alexia shoe string oven fries with shredded gouda and green onions. Yum.

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                                                                                                                                                                                                                                                                                                                                                                                                  1. re: alliegator

                                                                                                                                                                                                                                                                                                                                                                                                    mozzarella stuffed sausage meatballs - instant drooling here!

                                                                                                                                                                                                                                                                                                                                                                                                    and those fries!

                                                                                                                                                                                                                                                                                                                                                                                                    1. re: alliegator

                                                                                                                                                                                                                                                                                                                                                                                                      Here's a pic of the meatballs, or rather a broken open meatball. They were quite good, but it was so heavy. We bogged down pretty quickly.

                                                                                                                                                                                                                                                                                                                                                                                                       
                                                                                                                                                                                                                                                                                                                                                                                                    2. It's time for the Halal Cart Chicken to come out to play again. I have never made it with a visiting Egyptian, and I'm curious to see what he makes of it. I hope 8 chicken thighs will be enough. Tonight is my husband's squash game, and sometimes dinner disappears before he gets home when the athletes are super hungry. It's 10PM before he eats most Thursdays, so I guess there is always a ham sandwich in that case...

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                                                                                                                                                                                                                                                                                                                                                                                                      1. re: roxlet

                                                                                                                                                                                                                                                                                                                                                                                                        My WFD's have been slapdash lately, what with not knowing whether the SO is going to be home (he's hosting a conference). Last night I stopped on the way home and got this. It's been ages since I had sushi and it really hit the spot.

                                                                                                                                                                                                                                                                                                                                                                                                        Tonight I might do a Thai shrimp curry if the man turns up.

                                                                                                                                                                                                                                                                                                                                                                                                         
                                                                                                                                                                                                                                                                                                                                                                                                        1. re: roxlet

                                                                                                                                                                                                                                                                                                                                                                                                          Genius!! I totally forgot about Halal Cart chicken.

                                                                                                                                                                                                                                                                                                                                                                                                        2. Last night was tennis. On the way home DH stopped for tacos, chips, and guac. Yummy and easy.

                                                                                                                                                                                                                                                                                                                                                                                                          Tonight I have to do something with the whole chicken breast that I defrosted. No inspiration yet. Maybe toss it on the grill alongside some cauliflower steaks and a few slices of the ciabatta I made last weekend. Of course, some wine and the Kings game!!

                                                                                                                                                                                                                                                                                                                                                                                                          1. My dinner at Ribelle was a knockout, but we were too busy eating and catching up on news and I failed to take pictures. We stuck with small plates and ordered 7, plus the kitchen comped us 2 (we knew them from his previous restaurant) so we were in danger of exploding. Anyone who can take something described as "sprout salad" and make it something we were fighting over has an incredible talent.
                                                                                                                                                                                                                                                                                                                                                                                                            Last night there was some traffic disaster that made me half an hour late (like after closing) picking up the dog from doggie daycare (luckily so was everyone else late so I didn't get in trouble) and also meant the store I meant to go to was closed so I had kind of a weird dinner of Zweigles White Hots (from my first-ever Wegmans visit) on stale bread that I revived by grilling it in a bunch of butter. Tasty though.
                                                                                                                                                                                                                                                                                                                                                                                                            Tonight must use the other Berkshire pork chop and it must be cooked and me in the chair in front of the TV in time for Bruins-Habs.

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                                                                                                                                                                                                                                                                                                                                                                                                            1. re: GretchenS

                                                                                                                                                                                                                                                                                                                                                                                                              Thanks for the review of Ribelle. Despite the awesomeness of spring in the Berkshires I miss Brookline.