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What's for Dinner #306 - The Friday the 13th- Full Moon Edition! [through June 17, 2014]

Tonight is a rare occurrence: Friday the 13th with a full moon. The next time there is one will be somewhere around 2046!

So celebrate something rare, and enjoy your dinners!

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  1. It's still so hot and humid here so we're going with cucumber, goat cheese and walnut sandwiches on rustic bread tonight.

    1. AND Mercury is in retrograde, AND the sun just had some huge solar flares - so the conflux of all four could be Arrrrmahhhgeddon!!!! ;-)

      Tonight will be a Frankenmonster biso chicken breast that I'll roast in the oven. Not sure of the rub I'll use - I'll see what I'm in the mood for when I get home.

      I also have some Yukon Gold potatoes that are sprouting eyes, so they'll be de-eyed and cut up and tossed with a combo of paprika, salt and pepper and roasted alongside the chicken.

      The last of the asparagus will be either steamed or roasted with a garlic-lemon sauce - a combination of olive oil, minced garlic, lemon zest, lemon juice, Dijon mustard, and salt and pepper whisked together and drizzled over the asparagus.

      There will be wine. Of that I am sure.

      11 Replies
      1. re: LindaWhit

        Forgot about Mercury retrograde- rats! We finally ordered the chest freezer and it arrives next week.

        1. re: Berheenia

          YAY YAY YAY!!!!!!

          Can't wait to see how you fill it up. ;-)

        2. re: LindaWhit

          Nice, and... How's Your Ear? I'm tapping my toe till you see the doctor.

            1. re: Gio

              Surprisingly good. I found some Rx ear drops from the last time this happened and used them this morning (and will try and find 5 minutes to tip my head sideways this afternoon to do so at work) and I think it's helping. I can actually touch/tug on my ear without any pain right now - and right now (2pm) is when it would start to get really painful, so......

              And I promise to all of the Internet Moms out there - if it gets bad again, I'll go to the local Care Center near my house over the weekend. Thank you all for caring. :-)

              1. re: LindaWhit

                Good, good! Glad to hear the achy ear is better. Hope this continues.

                1. re: Gio

                  Me too. I complain about guys at work who won't go to the doctor's when they're hacking up a lung with a bad cold or walking pneumonia - and I'm as bad as they are! LOL

                2. re: LindaWhit

                  We worry about our internet friends. We should be allowed to mother you a bit. ;-) I hope the drops work.

                  1. re: suzigirl

                    :-) Thanks - never got a chance to use the midday drops, but made it through the day without any issue. I'll use them again before bed, and throughout the weekend.

              2. re: LindaWhit

                Chicken - used an Herbs de Provence rub. And it is good.

                Taters - pillowy soft inside, crispy-crunchy outside. And they are also good.

                Asparagus with Garlic-Lemon Sauce - it is good as well.

                The wine? I cracked open a bottle of the "Oops! I misread the expensive price!" bottles I got at Wegmans a few months back. And it is SUPERB.

                And it is Friday. And that is best.

              3. I made seared salmon, sauce poulette, roasted potatoes and zucchini.

                I was pleasantly surprised at how well the sauce pared with the meal. Had a Californian Chard to go with the meal.

                I've been babying a triple strength chicken stock that is as thick as jello. Hopefully I'll have time to get around to making some consomme.

                 
                 
                5 Replies
                  1. re: Cynic2701

                    That's always the "Fork in the Road" issue for me with skin on salmon fillets.

                    I really really really love the crispy skin, but a good pan sauce is soooooo enticing.

                    I;m happy to "de-skin" and eat on teh side the crispy skin after pan frying, but it can get a bit fussy and make a messy plate.

                    Aesthetics vs. desired taste vs. ease of producing the final product.

                    Qutie the canundrum in my world. Thankfully-not a regular one. LOLZ.

                    1. re: jjjrfoodie

                      It's not often an issue for me--the crispy salmon skin is my favorite part! That's why when I want a sauce with salmon, it will typically be a veloute derivative.

                    2. Last night I had a simple iceberg wedge: blue cheese, red onion, bacon, cherry tomatoes.

                      1 Reply
                      1. Still super humid here too....but rainy and just miserable.....so last night I was feeling a meatball sammich....melted mozzarella on top....

                        1. You read my mind with this title! Except it's been so cloudy and rainy I was thinking "Cloudy with a Chance of Meatballs" before I read the Farmers Almanac. I might make meatballs as I have a lot of ground meat to use up and there's no way we will attempt a cook out until Sunday.

                          1. Not so rare...
                            http://www.slate.com/blogs/bad_astron...

                            As the article says, don't believe everything you read on the Internet.

                            1. Full moon and Friday the 13th in my hood means stay inside - people really do get the crazies around here

                              I have some lamb chops defrosted and asparagus - probably on the grill weather permitting - it has rained for a week and everything is just soggy. It's time for some sunshine.

                              1. not to not rain on anyone's parade... but it's a beautiful sunny day here - our June-gloom of yesterday is all gone.

                                Tonight I think i'm going to make TJ's pork belly tacos, as I had pork belly tacos last night at a brewery and they were to die for.

                                not sure what else yet... Happy Friday the 13th!

                                 
                                2 Replies
                                1. re: mariacarmen

                                  Thanks very much for naming it. We got your June-gloom this morning. I'll be honest though, I prefer cool to blistering hot.

                                  1. re: Gio

                                    totally. it doesn't often get blistering hot here, thankfully.

                                2. WFD: Either Russian crab meat salad - or- crab meat sandwiches; Steamed baby bok choy - yes again but it's also a ?; Chard stems and anchovy saute.

                                  The Russian salad contains diced carrot/sweet onion/corn kernels/sweet peas/cooked rice/horseradish cream/mayo, served on chopped arugula. The sandwiches are simply crab meat/diced celery/finely chopped scallion/mayo & hot sauce/arugula & tomato slices on whole wheat bread.

                                  We got a large bunch of Swiss chard yesterday at the FM so I separated the stems from the leaves and found a recipe for the stems in Barbara Kafka's "Vegetable Love" cookbook. I usually just stir-fry them but this sounded a little different. Blanched chopped stems are mixed with a garlic paste of raisins, anchovies, fennel seeds, chopped tomatoes, then cooked for a bit in a skillet. That's it. In my strange way of thinking this will eliminate the need for chips. Hah. I love chard because it's a 2-for-1 vegetable.

                                  4 Replies
                                  1. re: Gio

                                    that swiss chard and anchovy dish sounds wonderful.

                                    1. re: Gio

                                      That chard recipe sounds delicious.

                                      1. re: Gio

                                        Just popping in here to report that both dishes, the Russian crabmeat salad and the warm ruby chard stems w anchovy sauce, were fantastic. The chard had a definite flavor profile different than a saute with garlic and hot pepper flakes. That was because of the distinct taste of that garlic/salt/anchovies/fennel seed paste that was cooked before adding the tomatoes and stems.

                                        This is something I'm going to keep in mind with other vegetables stems such as those from beets. The little bit left will be added to Monday's macaroni sauce. Actually, the sauce alone could be used on rice and baked fish, for example.

                                        1. re: Gio

                                          Thanks for sharing about the crabmeat salad--it sounds fantastic!

                                      2. Shrimp and fennel salad, Indian Meatballs, mashed peas, pineapple upside-down cake, Malbec and rose
                                        .

                                        11 Replies
                                        1. re: sandiasingh

                                          welcome sandiasingh - is this your first time posting here? shrimp and fennel sounds divine, and a really good combo with the meatballs.

                                          1. re: mariacarmen

                                            Hi mariacarmen. I've been a CH'er for years but don't usually chime in here. We're having a small dinner party for some fathers we know and I just happened to have a menu all planned out. I've been using Craig Clairborne's Indian meatball recipe from the NYT for 35 years and it's easy and a crowd pleaser. I thought the lightness of the shrimp and fennel would complement it nicely as it's a heavier dish and it's 90 here.

                                            Thanks for the welcome. I should stop in more often.

                                            1. re: sandiasingh

                                              yes you should! and I thought i'd seen your name elsewhere on CH...

                                              I have a Craig Claiborne cookbook at home, so i'll check that meatball recipe out.

                                              1. re: sandiasingh

                                                Yes, welcome! Is that one of Claieborne's NY Times cookbooks?

                                                1. re: roxlet

                                                  I actually have the original tear sheet from the NYT Sunday Magazine from about 1982. It was turning yellow so I scanned it and put it into a document as well for fear I would lose it. But aha and alas, here it is under a different name. This scan has two recipes from Claiborne with the curried meatballs listed second. It's the same recipe I have. And--as is the case with many complex, tomato-ey dishes--better the second day. I just made this batch with a combo of ground lamb and bison. Fabulous. And thanks for the welcome.

                                                  http://news.google.com/newspapers?nid...

                                                    1. re: sandiasingh

                                                      This is fabulous- early porcupines and more! I love all the old Claiborne Franny recipe collaborations. Thanks!

                                                      1. re: sandiasingh

                                                        Thanks! Clairborne and Franey were a class act.

                                                    2. re: sandiasingh

                                                      You should stop in more often with a menu like that. Welcome to the table.

                                                      1. re: suzigirl

                                                        Thank you all, I will stop in more often. A lot friendlier than some other CH boards and very inspiring ideas to boot :-)

                                                        1. re: sandiasingh

                                                          I would go so far as to say that the WFD thread is one of *the* most welcoming and friendly ones CH has to offer.

                                                          You'll like it here.

                                                2. I hope a full moon and Friday the 13th means the Kings will finish off this series and win The Cup tonight!! We decided on Italian subs at home in front of the tellie. It's really a full meal on bread if you add beer and/or wine!

                                                  1. Torrential rain and chilly here in Mass. today. Will ever truly be summer?

                                                    My afternoon plan to go and see Chef was thwarted. It's the first day of summer vacation for the boy and his BFF got a PS4 for his birthday. How could I say no? So mom was dumped but we will go see it together soon.

                                                    WFD tonight is a regular on these threads-Pesto and cheese stuffed chicken breasts. I can't remember who first posted it (fldhkybnva?) but it's always a hit around here and the pesto makes it feel like summer! Sides will be the first of the (almost) local asparagus.

                                                    Heres to clearer skies over the weekend!

                                                    1. Rainy day here as well, so I felt like pasta. Linguini with garlic, red pepper flakes, heavy cream, parsley, basil, zucchini, and cherry tomatoes. Heavy douse of asiago. Garlic toast on the side.

                                                       
                                                      1 Reply
                                                      1. re: gemvt

                                                        Your plate is perfect for brightening up a dreary day. And the pasta looks pretty terrific too!

                                                      2. Last night we didn't get hungry until around 10 so eggs were poached and set atop leftover polenta cakes that were crisped up in a cast iron skillet.

                                                        Tonight will be chicken fajita lettuce cups with the usual toppings... avocado, tomatoes, tomatillos, onion, cilantro, etc. Easy peasy since we both have projects we're working on.

                                                        1. Those two work dinners I was complaining about earlier this week? Both ended up being really fun and with excellent food. Made me almost sorry I skipped the one Tuesday night. Last night I actually laughed so much that my stomach muscles are sore. Also last night a bunch of people dropped out after we gave the final count to the restaurant so they were looking for people who wanted to take a meal as takeout to use up our minimum. I thus have a wonderful grilled ribeye with two different Latin-ish sauces (tidily in separate containers) and various veggies waiting for me in my hotel room. From here: http://lvmar.com/ And yes, LW, there will be wine.... Happy weekend to all!!!

                                                          4 Replies
                                                          1. re: GretchenS

                                                            Oh my! I want to go there for brunch! The menu sounds amazing.

                                                            1. re: foodieX2

                                                              oh, no doubt! those huevos ahogados sound dreamy!

                                                              damn, GS - on of your visits i'm going to have to meet you there!

                                                            2. re: GretchenS

                                                              Laughter and a freebie takeout. Nice week, Gretchen! Enjoy that wine. I sure am!

                                                              1. A full moon and Friday the 13th. The crazies will be out in droves. Hopefully I will be around to see the next one.

                                                                Tonight I am making pork tenderloin seasoned with the rest of the mixture given to me by the butcher for the prime rib. I cheated and got something called cowboy beans while shopping for a client today. They sounded good with a mix of several different beans, huge chunks of bacon and beef and a slightly smoky tomato sauce. The other side is asparagus with hollandaise sauce.

                                                                1. It's a use-things-up day here, so leftover rice and peas with butter, salt and nutritional yeast was lunch. Ham sandwich for dinner.

                                                                  And a big red Gatorade, because tonight is a friend's 21st! I'll probably stop for a cheeseburger and fries en route - or get Mr. Speak to take me by on the way home depending on residual intoxication, LOL. McDonald's is still such a (very occasional) guilty pleasure for me. I know it isn't even food, but sometimes it's still so tasty...

                                                                  1 Reply
                                                                  1. I'll celebrate this rare lunar occurrence and also a long-awaited pay day! Dinner will be pork sirloin tip steaks dusted with flour and curry powder and pan fried along with shallots, nectarines, ginger and lemongrass. Buckwheat risotto with mushrooms and mint. Asparagus with butter and lemon. A glass of vinho verde would go so well with this, but I just don't think I have it in me to walk up to TJ's tonight. Perhaps tomorrow.

                                                                    3 Replies
                                                                    1. re: BananaBirkLarsen

                                                                      So we decided to scrap all of this and just go for bread with salami and a mildish, creamy limburger. And grapes. And apples. And a couple figs. Might cook up something else later on if we're hungry (brownies maybe?)

                                                                      Pork steaks have gone into the fridge with a salt-pepper-curry rub to be eaten either tomorrow or the day after.

                                                                      1. re: BananaBirkLarsen

                                                                        both dinners sound great, but the shallots/nectarines/ginger/lemongrass melange really piqued my interest! can't wait to hear how you like it.

                                                                        1. re: mariacarmen

                                                                          agreed. that caught my attention too.

                                                                    2. Suddenly salad with spicy sautéed shrimp. Added peas and diced red pepper to the pasta. It's a craving I don't indulge in ver often.

                                                                      For tomorrow Mr Autumn wants a "Really great chicken sandwich". I'm stumped, and trying to figure out how to convince Chili's to bring back their cajun chicken sandwich, or how to best duplicate that.

                                                                      1. DF went fishing yesterday evening and came home with three large catfish and six medium sized white perch. I bagged up the perch for the freezer for next week. I decided to go the baked catfish route: fish seasoned with old bay, onion powder, cumin, chipotle pepper dipped into beaten egg whites then rolled in cornmeal with the same seasonings and on to a foil lined baking sheet. I had leftover brown rice from earlier in the week so a fried rice with shrimp, peas, onion, scallion, celery, shredded carrots went into it. That's all, folks!

                                                                        1 Reply
                                                                        1. Yet another use for Trader Joe's pork belly - tacos! made a tequila/brown sugar/dried chile mulato glaze, and a garnish of quick-marinated radish and cukes. Also, quesadillas made with a mix of jack, cheddar and goat feta, sour cream and guac on the side. And a salsa/salad of fresh corn (raw - super sweet!), jalapenos, tomatoes, cilantro & onions.

                                                                          The BF said, "now i know what it's like to french kiss Rick Bayless, baby." - no, that's a good thing, it meant he liked dinner!

                                                                          the glaze was great. i'm loving finding new ways to flavor that pork belly.

                                                                          a close up the fatty goodness:

                                                                           
                                                                           
                                                                           
                                                                          6 Replies
                                                                            1. re: mariacarmen

                                                                              Wow, mc, you just keep rising the bar, both on food and pics.

                                                                              1. re: GretchenS

                                                                                thanks GS, very sweet. i'd be raising the bar if i was making my own pork belly - which i'll do again. the TJs ones are just so convenient!

                                                                              2. re: mariacarmen

                                                                                You've successfully made TJ pork belly into it's own food group. Congratulations! Will you be publishing an anthology soon? haha . I will definitely be buying some TJPB the next time I make the trip to Trader Joe's. Sadly it's 50 miles plus each way..

                                                                                1. re: Berheenia

                                                                                  hahaha - good idea!

                                                                                  stock up when you're there - they freeze well!

                                                                              3. Crab cake sandwich with romaine lettuce, red zebra tomato and plenty of creole remoulade for that hot, sweet and spicy magic. Happy summer y'all!

                                                                                 
                                                                                4 Replies
                                                                                1. re: JungMann

                                                                                  oh my god i want that now!!!

                                                                                  wait, is that a crab cake or a soft-shelled crab??

                                                                                    1. re: JungMann

                                                                                      damn shellfish allergy. that looks incredible!

                                                                                    2. Red lentil, kale, and wild pork coconut curry served with short grain rice.

                                                                                      And since my son is camping with his buddies, we got to enjoy a couple of growlers of Cigar City's Florida Cracker White ale with our neighbors...

                                                                                      And yeah, old man humidity has returned with a vengeance down here in Florida.

                                                                                      10 Replies
                                                                                      1. re: deet13

                                                                                        I've been very naughty, WFDers, and I'm gonna blame Friday the 13th. Instead of coming home after I dropped my niece off and having my planned pan fried sole with steamed snap peas, I stopped in to my favourite bar for a dirty burger, Foghorn Leghorn style (that means with a big ol' slab of super crispy chicken skin on top). Fries with that? Oh yeah. Something to wash it down? Lillet and soda is nice and light. And we have a strawberry cream stuffed doughnut as a special tonight, would you... that too. All so good but so very bad ;-). Sole and peas will be WFD tomorrow.

                                                                                          1. re: mariacarmen

                                                                                            And did I mentioned I'd scheduled an extra go on the treadmill tonight that fell by the wayside in the post-burger coma, eep?

                                                                                            BTW, I think JungMann brought lambs quarters onto the last thread and I just came across this post which might be of interest: http://www.ruthreichl.com/2014/06/a-f...

                                                                                            "Spinach with a college education" is a nice turn of phrase.

                                                                                            1. re: grayelf

                                                                                              i love Ruth. i went to see her speak recently and she was at the restaurant we were at before the show! i think i burned two holes in the back of her head.

                                                                                            1. re: grayelf

                                                                                              A burger with chicken skin? That's a new one on me!!

                                                                                              1. re: roxlet

                                                                                                Yeah, me too. It's on their 'secret menu' so even more fun.

                                                                                                mc, I am now the proud owner of a picture of Ruth Reichl and me. Plus I got the chance to chat with her before the event I attended got fully underway. I'm sure I just babbled (starstruck Canuck) but she was so ridiculously nice and casual. I am two thirds of the way through her first novel Delicious and it is really lovely, even better because it is autographed to me :-)

                                                                                                1. re: grayelf

                                                                                                  Lucky you! I'm still waiting for my copy from the library.

                                                                                                  1. re: grayelf

                                                                                                    when was this? wow - totally jealous! i wanted to be a total star-f**cker too, but i had to let her eat! it seems she's doing the book tour. i was leery about buying the book, but if you like it, maybe i'll check it out.

                                                                                                    1. re: mariacarmen

                                                                                                      The SO got us tix to her book tour stop at the Vancouver Club last month. They came with a copy of the book which we got signed. I'm not usually a fan of hardcovers but how could I complain?

                                                                                            2. Comfort food tonight. We have some pork and sambuca flavoured sausages a friend makes on hand. I'll crumble these and fry the filling. Potato gnocchi will be mixed through. A couple of handfuls of finely chopped parsley will be added. Parmesan and olive oil to serve. There's cos lettuce so we'll probably do a green salad as well.

                                                                                              1. Made a very thick meat sauce with ground sirloin, shallots, garlic, and carrots. Finally gave up on trying recipes for tomato sauces and of course this one turned out best.

                                                                                                On the side, a mixed green salad with vinaigrette and some homemade bread.

                                                                                                Food's in Tupperware because the boyfriend had to run back to work so I packed them up for him. Meanwhile, I went to visit my parents and sister, who's been living in France for a year. It's her birthday today, so we did cake and presents and watched the King's game. No dinner for me tonight--stomach's not cooperating.

                                                                                                 
                                                                                                 
                                                                                                4 Replies
                                                                                                1. re: nothingswrong

                                                                                                  Feel better. I am always impressed at what you get done even when you are sick. You are a feisty one.

                                                                                                  1. re: nothingswrong

                                                                                                    sorry about your tummy. your meat sauce looks really delicious.

                                                                                                    where in France has your sister been living, if i can ask? lucky lady!

                                                                                                    1. re: mariacarmen

                                                                                                      She's been in Lyon. She's lived in Vienna and Singapore and surprisingly hated France all around. She's fluent in Spanish and German and can get around in Arabic and Cantonese, but couldn't seem to pick up French at all. Not sure if that had something to do with it.

                                                                                                      I was urging her to go eat French pastries to make nice with the country, but she's been on a diet all year :(

                                                                                                  2. Almost needless to say, we're settling down for a month of football, although I've no high hopes of England getting out of the group stage. TV is showing two matches each evening - we'll generally watch the 8pm kick-off one, but will be more selective about the 11pm one (which is England's first match tonight).

                                                                                                    As for dinner, main course is a spatchcocked chicken. Recipe take from Maria Elia's "Smashing Plates". Never spatchcocked a bird before, so that should be fun. It gets a marinating rub of garlic, oregano, bay, oil and lemon. Spuds go in a roasting tray, seasoned with salt, drizzled with oil and lemon. Bird goes on top and a little chicken stock is poured round. It cooks for about 45 minutes then the bird and spuds come out. Capers and a couple of handfuls of rocket go into the pan juices.

                                                                                                    Taking up the Greek/Cypriot nature of the main, we'll have something of a small "Eastern Mediteranean" mezze to start. Centrepiece will be a salad of thinly sliced radish, cucumber and red onion. Dressing of honey, orange blossom water, lemon, olive oil, salt, pepper, mint. That coats the salad and a sprinkling of pine nuts finishes it off. The fridge will provide olives, caper berries, pickled turnip and mixed torshi.

                                                                                                    2 Replies
                                                                                                    1. re: Harters

                                                                                                      I love spatchcocking and not just because of the awesome nomenclature! You've reminded me that somewhere I have a great Portuguese recipe for a bird done that way that I haven't made in ages. Must go digging in the recipe archives! Hope it went well.

                                                                                                      1. re: Harters

                                                                                                        the BF has the fútbol fever too, Mr. H - as he used to play, and quite well, until a knee injury (and now back issues) took him out for good. He roots for the underdog, always.

                                                                                                        that chicken sounds wonderful, especially the inclusion of capers and rocket. spatchcocking is fun! i wanted to roast a bird myself tomorrow, but our oven is out. it'll have to be stove-top for now....

                                                                                                      2. Like Harters for today, yesterday I took a half day and develved into a 3 game marathon of Wold Cup futbol.

                                                                                                        Dinner was a freezer cleaning tub of chopped smoked beef ribs that were slung under the broiler and crisped up and then heavily sauced in BBQ sauce. (pic of presmoke ribs below)

                                                                                                        Sides were macaroni shells in alfredo which I let overreheat in the microwave (thus they curdled) due to too much Wold Cup watching and an ear of very very very yummy FL sweet white corn. Best corn I've had this year.

                                                                                                        And yes, likely the UGLIEST picture of food of the year . LOLZ.
                                                                                                        Damn you smart phone. :-)

                                                                                                        Up early for 24 Hours of LeMans on the tellie (having been to the race itself-I can't fight the urge) and grilled bratwursts and more of that damn corn for lunch and either Chinese take away or greens and beans (spinach and canolinni beans) over farfalle for dinner.

                                                                                                        My body wants veggies or so it says. Who am I to argue.

                                                                                                         
                                                                                                         
                                                                                                        2 Replies
                                                                                                        1. re: jjjrfoodie

                                                                                                          I can just taste that corn through the screen!

                                                                                                          1. re: jjjrfoodie

                                                                                                            I woke at 5:30 this morning to find my DH watching the start of LeMans. It's been on ever since. That rain was crazy.

                                                                                                          2. We decided to try a new wine bar (run by an Austrian and a Kiwi) near us, and *loved* it. Massive selection of wines in an adult setting, professional and very friendly service, and a very original menu of small plates.

                                                                                                            Along with our first wine choice, a highly mineral 2012 Rheinhessen Riesling, they brought fantastic crusty and moist bread in a sandwich bag & and a bowl of whipped red beet & lovage butter.... fabulous.

                                                                                                            We started off with a small cheese plate of 3 varieties from a local cheesemonger: Alpine, brick cheese & a creamy one with whole black peppercorns (didn't catch the name, sadly) and "smoked salmon with tom kha snow and passion fruit". This was incredible. Smoked salmon tartare was served in two passion fruit 'shells' mixed with passion fruit pearls, salmon caviar and topped with aforementioned 'snow'. I could've made a meal just with that. Really great flavor combination.

                                                                                                            We took a small break, then ordered another bottle of a surprisingly dry Austrian Muscat to have with one of their standard offerings, blood sausage 'pizza' -- a fried patty of blood sausage topped with red beets, feta and wasabi mayo, as well as a dish of beef cheeks with chanterelles and cherries over udon noodles.

                                                                                                            As small plates places go, we spent more money than we had planned, but it was well worth it and I think this might be a new favorite: http://www.cordobar.net/en/

                                                                                                            Had a night cap at a G&T bar nearby, where the bartender was a bit too snobby for my taste, but perhaps he was just pissed that we ordered a gimlet and a martini, respectively, when they obviously specialize in the bar's namesake: http://www.amanogroup.de/en/eat-drink...

                                                                                                            Either way, also a nice place that, despite its location, isn't overrun by tourists, so we might return to try one of their G&T concoctions. Huge gin selection, obviously.

                                                                                                            Tonight's up in the air.... plans for visiting our favorite market got rained on. Wah. I suspect there will be soccer viewing somewhere, which is inescapable for the next 4 weeks.

                                                                                                            12 Replies
                                                                                                                1. re: linguafood

                                                                                                                  Thanks. I know Limburger. I'm quite a fan of semi-soft cheeses - there's some very good Irish ones around.

                                                                                                                  1. re: Harters

                                                                                                                    Yes, if you recall, I recently had the pleasure of sampling Ardrahan. Loved it, and am hopeful to see it at a cheesemonger again soon!

                                                                                                                    1. re: linguafood

                                                                                                                      Yep. I do recall - now you remind me. Did I mention then Gubbeen? Same part of the world, similar taste & texture and, for me, more readily available than Ardrahan.

                                                                                                                      1. re: Harters

                                                                                                                        I'll be on the lookout for both of them.

                                                                                                                        1. re: linguafood

                                                                                                                          Gubbeen's website says its fairly easy to get hold of in the US. And Germany.

                                                                                                                1. re: linguafood

                                                                                                                  that food sounds wonderful - did you like the fruit pairing with the meat? i imagine the passion fruit was more tart than sweet.... you are making me really, REALLY want to go to Berlin.

                                                                                                                  1. re: mariacarmen

                                                                                                                    The cherries worked well with the cheeks, as they were on the tart side; the passion fruit was tart & worked well with the salmon -- the tom kha snow made it truly special. We are def going back at least once before we leave.... in just a few weeks >sniff<

                                                                                                                2. WFD: Singapore Noodles, another Wok Wednesday Group cook-along recipe. It's a combination of Chinese BBQ'd pork and shrimp with all the typical Chinese seasonings: garlic/ginger/hot chili flakes, along with curry powder, black pepper, sugar, bell pepper slivers, and scallions. There is a sauce of chicken broth, soy sauce and wine that vermicelli will absorb.

                                                                                                                  I need greens so there will be baby bok choy (we didn't use it last night), and sugar snap peas. We won't make rice because of the noodles. I'm really looking forward to this.

                                                                                                                  Another June-gloom day here in beautiful downtown Massachusetts but tomorrow promises to be sunny. Happy Father's Day to all who are.

                                                                                                                  8 Replies
                                                                                                                  1. re: Gio

                                                                                                                    Ah, there's interesting. UK & USA share the same Father's Day, but not Mothers Day. I think Fathers Day was an American invention and we (and other countries) have adopted it. Whereas, at least in the UK, Mothers Day, in its original name of Mothering Sunday, has its roots in religion and is celebrated on the 4th Sunday of Lent.

                                                                                                                    I lurve Singapore Noodles. Can I pop over for dinner?

                                                                                                                    1. re: Harters

                                                                                                                      Yes, I was very surprised that in Egypt, there is a Mother's Day (not the same day as ours), but no Father's Day. It kind of makes sense since women seem to exercise all their power in the family.

                                                                                                                      1. re: roxlet

                                                                                                                        Growing up in New England I was always told that Father's Day was just a Hallmark Holiday but Mothers Day was the real deal.

                                                                                                                      2. re: Harters

                                                                                                                        I always loved the sound of Mothering Sunday. Sounds so loving. Any time Harters. The door is always open for you.

                                                                                                                      3. re: Gio

                                                                                                                        We have sun here in western Mass so it should be coming your way soon. Still on the cool side so I may have to eat the meatballs I made yesterday and put off the first cookout for another day.

                                                                                                                        1. re: Berheenia

                                                                                                                          Still cloudy north of Boston. You might even say it's Cloudy with a Chance of Meatballs. :-P

                                                                                                                            1. re: foodieX2

                                                                                                                              Of course, bright sunshine has FINALLY arrived. But at least I got to be punny. ;-)

                                                                                                                      4. I have some chicken leg quarters thawing in the hopes of doing the fermented-tofu marinated and broiled routine. I have a packet of nasi goreng seasoning, so I may do that as a side. A dipping sauce of mayo, sriracha, and miso (maybe with a smidge of yuzu kosho) seems likely.

                                                                                                                        4 Replies
                                                                                                                        1. re: ChristinaMason

                                                                                                                          Love chicken and fermented tofu! We've made a super Andrea Nguyen recipe from her tofu book.

                                                                                                                          1. re: Gio

                                                                                                                            That's the one I want to try. I remember you and Frizzle posting about it.

                                                                                                                            1. re: ChristinaMason

                                                                                                                              It was crazy delicious. I had a few misgivings about G disgusted at what I thought was going to be a kind of Durian aroma, shall we say, never having had it. But no, it was odorless. I don't have the book with me right now but if you'd like a paraphase, lemme know.

                                                                                                                              1. re: Gio

                                                                                                                                Thanks, Gio, for the sweet offer. I found it online shortly after you (or Frizzle) posted about it: http://www.foodgal.com/2012/05/memori...

                                                                                                                                I still want to try it with white fermented tofu, but first, need to finish this jar of red.

                                                                                                                        2. Kings win, Kings win!!!! That was one awesome, stressful, long hockey game. But so much fun in the end.

                                                                                                                          Tonight we are doing a multi-family bday and Father's Day dinner. Menu is pulled pork sandwiches, no mayo slaw, corn, green salad, baked beans, and red velvet cupcakes with coconut cream cheese frosting. Lots of wine and beer.

                                                                                                                          2 Replies
                                                                                                                          1. re: Aussieshepsx2

                                                                                                                            That's a perfect family cookout menu, Aussie! And congrats to your team. While da Broons had the best record in the league, they did diddlysquat in the playoffs.

                                                                                                                            1. re: Aussieshepsx2

                                                                                                                              yum on the food and congrats on the win! i thought of you this morning when i saw the kings won...

                                                                                                                            2. Simples (and, more importantly, CHEAPS) at casa berolina tonight: the fixins for Greek salad finally met their purpose, the main was nicely crisped up chicken breasts.

                                                                                                                              Staying in tonight (even tho it's a weekend night, but then every day's a weekend night for me hahaha) to save some cashola for a change. Weather sux, which makes it easier.

                                                                                                                              Probly some more Futte, as we call it here, and catching up with some 'murrcan teevee later on --- OITNB, I'm looking at you. Here's hoping the second season is better than the later episodes of the first...

                                                                                                                              1. Heading toward an early finish line of a particularly fabulous Whole Hog Production. Two 18-lb briskets, a 16-lb whole Norwegian salmon, two large pork shoulders, six slabs of ribs, 4 chickens, 10 lbs sausage. And two sauces.

                                                                                                                                5 Replies
                                                                                                                                  1. re: rjbh20

                                                                                                                                    rjbh20, do you EVER stop??????? LOLZ.

                                                                                                                                    If I want to hot smoke a side of salmon in my Treager smoker , which I usullay runa t 225F to 250F, how long do I need to keep it on for and what seasoning do you suggest I use.

                                                                                                                                    Is there an internal temp for salmon I am shooting for?

                                                                                                                                    TIA.

                                                                                                                                    Sincerely and much love,
                                                                                                                                    Virgin fish smoker jjjrfoodie

                                                                                                                                    <3

                                                                                                                                    1. re: jjjrfoodie

                                                                                                                                      30 minute cure with salt & a touch if sugar. 250 -275 for about 40 min. When it's just firm to the touch, it's done. Serve with Whole Hog sauce verte. Hot, warm or cold..

                                                                                                                                      1. re: rjbh20

                                                                                                                                        And don't forget to mention that you wash off the cure before you put the salmon in the smoker. :)

                                                                                                                                        1. re: roxlet

                                                                                                                                          Depends on how strong the cure is.

                                                                                                                                  2. I prefer to never eat out on the "big" holidays. Usually its the the b-level staff, way too crowded and the food is never at its best. Alas, my husband really wants to go out so we compromised and are going out tonight instead of tomorrow. I still think it will be overly crowded but hoping our always spectacular place will help balance it out. Our son has even agreed to shower for the occasion, LOL. I might even break my no-booze-till-we-cruise rule….

                                                                                                                                    Tomorrow will be a grill-fest with all the usual players-steak, sausages, potato salad, cole slaw and (fingers crossed) corn on the cob. Too early for local corn but a friend said WF had some good southern corn that was very sweet and tender.

                                                                                                                                    Happy early Dads to all the CH fathers out there. Cheers!

                                                                                                                                    1. Today I am enjoying a bit of what the garden has to offer. Brunch was fried eggs, sausage links(mine were dipped in syrup) toast and broiled tomatoes with parmesan cheese, badia and fresh picked oregano and a pat of butter on each. The tomatoes were outstanding. I used my toast to mop up the last of the juices.

                                                                                                                                      I made some pickled okra from the garden as well. and that was my snack along with a chunk of cheddar cheese.

                                                                                                                                      Tonight will be pepper steak with Cajun and red bell peppers and a piece of a tri tip called a sizzler steak. The peppers look a bit yellow on the leaves but are fruiting so no complaints. Jasmine rice and sliced tomatoes with a balsamic vinaigrette will be along side.

                                                                                                                                      1 Reply
                                                                                                                                      1. re: suzigirl

                                                                                                                                        Sausage and syrup really is a happy marriage.

                                                                                                                                        1. we are going out to dinner, the BF and me, as our oven is out, and tho of course i can make a stove-top dinner, as i did last night, and as i'll do tomorrow, any excuse is a good one to have a date night with my boy. we'll go here:http://heirloom-sf.com/dinner/ and i may get the pre-fixe (i'm so hoping that $65 price includes the wine pairings listed - and if so, what a deal!) and the BF has promised to get the secret, off-menu burger - stuffed with triple-cream Epoisse cheese, topped with caramelized onions, and served on an English muffin - which is my real reason for going there, but he doesn't want the pre-fix, so we'll share.

                                                                                                                                          and tomorrow, as the oven is out, i think i'll make the David Lebovitz poulet à la moutarde being touted on the COTM thread - braises stove-top. asparagus on the side... not sure what else yet.

                                                                                                                                          Happy Father's Day weekend to all those daddies out there, with us and not! spoil 'em while you got 'em.

                                                                                                                                          3 Replies
                                                                                                                                          1. re: mariacarmen

                                                                                                                                            OMG OMG OMG OMG OMG OMG OMG OMG OMG!!!!!!! The entire menu (well, except for the fennel salad) sounds amazing! And that off-menu burger - oh wow.! (I want to see pictures of dinner tonight!)

                                                                                                                                            Lucky you to have such a varied neighborhood with such good eats - and someone with whom to dine. :-)

                                                                                                                                            1. re: LindaWhit

                                                                                                                                              it's literally a 4 block walk from our place. and yes, i'm lucky, in both respects - thanks Linda!!

                                                                                                                                              it's a bit dark in that place but i'm going to do my best to take a pic! we're going before dark, so, it may work.

                                                                                                                                            2. Beef qeema and roasted cauliflower with garam masala, plus some basmati rice for the man and his daughter. I also baked two loaves of sourdough bread, as part of an experiment with starters of differing hydration levels. Those were taste-tested today but will be eaten tomorrow with my take on saucisson aux lentilles.

                                                                                                                                              4 Replies
                                                                                                                                              1. re: biondanonima

                                                                                                                                                We'll be treating our cauliflower similarly tonight, it's delicious that way.

                                                                                                                                                1. re: weezieduzzit

                                                                                                                                                  Yeah, it's pretty much the only way I make cauliflower anymore - I vary the spices, but it's just SO good all dark brown and crispy.

                                                                                                                                                  1. re: biondanonima

                                                                                                                                                    I have one roasted monkeybrains recipe I use but was wondering if anyone wants to share their fave. Now I've got a craving, and cauliflower is the SO's most beloved veg. I thought I'd roast one for him tomorrow for his first dinner back.

                                                                                                                                                  2. re: weezieduzzit

                                                                                                                                                    yes, i love cauliflower roasted that way. My preference is to toss the florets with evoo, plenty of salt, garlic powder and tandoori masala. One of my favorite sides with kebabs, or even a steak seared with an Indian-inspired spice rub. really tasty.

                                                                                                                                                2. I bought several variations of fresh salsa today for coffee hour tomorrow and decided to steal a bit for chicken fajitas. I have an old community cookbook from 1993, that I contributed to "in my yute", and my cutting edge recipe was for chicken fajitas marinated in a prepared salsa, oil, lime juice and garlic. So there are some chicken tenders bathing in this wonderful old mixture and they are WFD. Sauteed with some TJ's fire roasted peppers and onions and wrapped in a flour tortilla with sour cream for slathering. A minimalist green salad with tomato, red onion and cukes. White wine of course.

                                                                                                                                                  2 Replies
                                                                                                                                                    1. re: mariacarmen

                                                                                                                                                      We're a wild and crazy sect of Episcopalians. I joined this congregation for their food events.

                                                                                                                                                  1. Cheeboigah, CHEEBOIGAH!!!
                                                                                                                                                    With bacon! BACONNNNNNNNN!!!
                                                                                                                                                    On a roasty-toasty corn English muffin!!!
                                                                                                                                                    Cheeps! HOMEMADE CHEEPS!!!
                                                                                                                                                    Ketchup-Horseradish Remoulade for dipping the cheeps in - DIPPING!!!

                                                                                                                                                    And........WINE!!!

                                                                                                                                                    Lord, that was all so good. And the sun *finally* came out late afternoon. Should be a nice day tomorrow.

                                                                                                                                                    Happy Father's Day to all who are. And {{{hugs}}} to all who are missing yours.

                                                                                                                                                    5 Replies
                                                                                                                                                    1. re: LindaWhit

                                                                                                                                                      hey that's almost like our dinner's gonna be!

                                                                                                                                                      1. re: mariacarmen

                                                                                                                                                        ROFL! Ummm....no. Epoisses is *nothing* like a slice of yellow American cheese. :-D

                                                                                                                                                      2. re: LindaWhit

                                                                                                                                                        Homemade CHEEPS?? Do tell. Now all I want for dinner is a cheeseburger. With bacon.

                                                                                                                                                        1. re: GretchenS

                                                                                                                                                          I somehow managed to make slices of potato work as homemade CHEEPS in my convection oven. Thinly sliced, skin on, soaked in water, drained, and then dried off. Really well. Brushed with oil on both sides, seasoned with salt, and then baked at 325° in my convection oven (350° in a regular oven) per this recipe from Oprah's site:

                                                                                                                                                          http://www.oprah.com/food/Baked-Potat...

                                                                                                                                                      3. Last night was a PNW spring pasta. Pan-roasted salmon on homemade black pepper fettuccine with English shelling peas and walla walla onions. Butter, pasta water, lemon zest, and a glug of heavy cream for the sauce.

                                                                                                                                                        2 Replies
                                                                                                                                                        1. Trader Joe's opened here about a month ago, and the first weekend I went crazy buying all the frozen items I *thought* I loved. As my diet has shifted to more unprocessed foods, most of the stuff has been meh to me. So tonight I finished off the Thai Lime Shrimp skewers by serving with flour tortillas and a cilantro lime slaw.

                                                                                                                                                          The shrimp tastes like what Lemon Pledge would if it were Lime Pledge. Blah. At least they're gone!

                                                                                                                                                           
                                                                                                                                                          5 Replies
                                                                                                                                                          1. re: gemvt

                                                                                                                                                            They have some great frozen vegetables. The fire roasted corn and several blends are used often at my house.

                                                                                                                                                            1. re: meatn3

                                                                                                                                                              Oh yes, I love that frozen Roasted Corn. I think the prepared stuff just seems so salty to me.

                                                                                                                                                            2. re: gemvt

                                                                                                                                                              Yeah, check out the current TJ yay/nay thread -- lots of good info from many people. You may not always like everything everyone else loves, but it's good for orientation.

                                                                                                                                                              I personally am partial to the mushroom turnovers, spanakopita & tarte flambée.

                                                                                                                                                              1. re: gemvt

                                                                                                                                                                two words: PORK BELLY! my favorite thing at TJs now.

                                                                                                                                                              2. WFD tonight was uninspired.

                                                                                                                                                                For the man: I rubbed a BLSL chicken breast that was teeny tiny and grilled it in the grill pan. An ear of sweet white corn. A few roasted new potatoes. A couple handfuls of haricots verts sautéed with EVOO and garlic.

                                                                                                                                                                For me: Zero appetite. Supremely depressed. Finally just made some farfalle tossed with grated parm but snuck half of it to the dogs, who love me forever now.

                                                                                                                                                                Dad requested pineapple upside down cake for father's day tomorrow, so I baked off his plus a few mini cakes for the man and I in 4" pans. The bf devoured his in one go. Mine's waiting for me in the fridge.

                                                                                                                                                                2 Replies
                                                                                                                                                                1. re: nothingswrong

                                                                                                                                                                  I hope you get back on track soon. I am pulling for you.

                                                                                                                                                                  1. re: nothingswrong

                                                                                                                                                                    Feel better soon nw! You are a constant inspiration, cooking and baking as you do when feeling so down and so awful.

                                                                                                                                                                  2. Actually the full moon woke me up around 4:30 a.m. as it was shining in the window. We missed the official full moon as it has been cloudy but I couldn't sleep so I got up and here I am on WFD. I'm draining frozen chopped spinach for spinach squares, an old recipe from my mother- spinach, cheese and eggs bound with some milk and flour, it's kind of a cross between drinks nibbles and brunch. WFD will be either the meatballs or the chili I made Friday when it was gloomy and I had a ground meat festival. The loser goes in the freezer. It's still in the 50's at dinner time so we keep putting off the first cookout. No fun sitting out in the wind either. Next week promises to be warmer.

                                                                                                                                                                    6 Replies
                                                                                                                                                                    1. re: Berheenia

                                                                                                                                                                      Ground meat festival!! My kinda party :-D

                                                                                                                                                                      1. re: Berheenia

                                                                                                                                                                        Could you provide a few more details on the spinach squares? They sound good.

                                                                                                                                                                          1. re: Berheenia

                                                                                                                                                                            Thaw and squeeze dry 2 boxes of frozen chopped spinach
                                                                                                                                                                            Melt a half stick of butter in a 9 x 13 pan
                                                                                                                                                                            Beat 5 eggs in a large bowl
                                                                                                                                                                            Add 1 cup milk, 1 cup AP flour, 1/2 tsp salt, 1 tsp baking powder, 1 lb. grated mild cheddar, 2 tbsp minced onion and the spinach
                                                                                                                                                                            Mix well and spread evenly in the buttered pan
                                                                                                                                                                            Bake at 350 F for 45 minutes
                                                                                                                                                                            Cool and cut into squares
                                                                                                                                                                            Warm squares before serving

                                                                                                                                                                            This was my mother's recipe

                                                                                                                                                                            1. re: Berheenia

                                                                                                                                                                              This sounds very easy! You could add a bit of grated nutmeg, some Aleppo pepper, minced chives....all sorts of things.

                                                                                                                                                                              1. re: Berheenia

                                                                                                                                                                                This sounds delicious and a lot like the patty's/frittata I make for my son.
                                                                                                                                                                                I will be making a half batch of this to bring on our upcoming plane ride. Thank you!

                                                                                                                                                                        1. Mrs H is making Hotpot.

                                                                                                                                                                          You'll have noticed that's an upper case "H". Or, to give it it's full name, Lancashire Hotpot.

                                                                                                                                                                          That's one of those entirely authentic, traditional dishes. You know the sort - one where everone has there own recipe and claims that theirs was handed down from Granny so must be the proper entirely authentic, traditional version and all others are poor copies.

                                                                                                                                                                          It's going to cook for hours in a low oven. You start with a cheap cut of lamb. My mum used to make it with scrag end chops. Now, I always remembers that - but I can't recall ever actually seeing scrag end chops on sale anywhere. Mrs H is making it with neck fillet.

                                                                                                                                                                          The lamb goes in the pot along with sliced onion, seasoning, stock and it's then topped with layers of sliced potato. It's baked uncovered, so the top layers of potato go crispy, while those underneath remain soft. Pickled red cabbage (from a jar) is the generally agreed traditional accompaniment - although there are some upstarts who insist on pickled beetroot.

                                                                                                                                                                          It's a similar dish to Irish Stew, or Liverpool's lobscouse (although that can also be made with beef).

                                                                                                                                                                          Hot, comforting food - just what you want if you've just come home after a ten hour shift at the cotton mill.

                                                                                                                                                                          Summer pudding & cream for afters - and that's an entirely authentic and traditional version also.

                                                                                                                                                                          5 Replies
                                                                                                                                                                          1. re: Harters

                                                                                                                                                                            Hot Pot followed by Summer Pudding seems like a good way to hedge your bets, weather-wise. I adore summer pudding, but it's hard to make properly here since we rarely can find fresh currants.

                                                                                                                                                                            1. re: roxlet

                                                                                                                                                                              The sharpness from currants is pretty much essential, otherwise it's overly sweet. We've had ours since last year after a trip to a local "pick your own" farm. We always talk of making an Autumn Pudding, where we could use sharp apples, plums, etc but never quite get round to making it.

                                                                                                                                                                              1. re: Harters

                                                                                                                                                                                Strangely, the first time I ever had summer pudding was on a British Airways flight from London to Nairobi!

                                                                                                                                                                                1. re: roxlet

                                                                                                                                                                                  Hot pot is one of my favourite dishes.Love having it with pickled red cabbage.Last cooked it for a couple of friends who were visiting from Parma.
                                                                                                                                                                                  I'm with Rick Stein when he says "that were this France it would be a nationally hailed dish".I mean it even gets an entry in Larousse Gastronomique

                                                                                                                                                                                  1. re: Paprikaboy

                                                                                                                                                                                    Nigel Haworth did his Michelin starred version of hotpot when he appeared on Great British Menu. Needless to say, he put it on the restaurant menu - albeit not on the tasting menu. So, we asked in advance if we could have it on that menu - happy to pay extra, blah, blah. No problem, Mr H, the kitchen will be happy to prepare it for you no extra charge.

                                                                                                                                                                                    It was bloody good. A bit poncy but still a proper hotpot. Didnt like his red cabbage - very heavy with cloves.

                                                                                                                                                                          2. WFD I don't know yet.... but I have a couple options for WFB/L: like every Sunday when it's not raining, the Thai community will set up their numerous mortar & pestles for the best som tam west of Bangkok, and their small woks/fryers/soup pots for all kinds of other good stuff.

                                                                                                                                                                            However, there's also a "breakfast market" happening at hipster central aka Markthalle Neun (the same place that is known to everyone and their duck now, sadly, for its "Street Food Thursday" event -- thx, travel section of the NYT and your obsession with Berlin!), and this only happens every third Saturday..... so, given that we won't be around in July, we'll swing by and see how good/bad it is.

                                                                                                                                                                            http://www.stilinberlin.de/2014/06/fo...

                                                                                                                                                                            Depending on the amount of food we gobble up, there may be NFD tonight :-D

                                                                                                                                                                            2 Replies
                                                                                                                                                                            1. re: linguafood

                                                                                                                                                                              Only going up to 16 (61) today with 60 per cent POP so I'm thinking a spicy Thai-style curry with the cod I got on sale. I had asparagus last night with my sole, so I still have the snap peas which will be good with the curry. And I'm going to try making Basmati in the microwave, thanks to a link provided somewhere on here by Melanie Wong. The SO is Starch Boy, handling all rices and pastas, but since he is not back till late, I'm going to have to face the music :-).

                                                                                                                                                                              1. re: grayelf

                                                                                                                                                                                Reprieved, curfew shall not ring tonight! Invited out for Pa's Day sushi. Cod should last one more day...

                                                                                                                                                                            2. Chicken thighs, with chorizo, red and green peppers and tinned tomatoes. Serving with an old favourite we haven't had for a while,bulgur wheat with toasted flaked almonds and green beans.

                                                                                                                                                                              1. Aí caramba. Our day started much later than we wanted it to, because yours truly slipped in the shower and suh-LAMMED her forehead against the tiled wall. I now have an egg-size bump and resemble the elephant man's long lost daughter.....

                                                                                                                                                                                Obviously, I needed to ice it down before we could leave for lunch (especially if I wanted to get my helmet on), so --- yeah. Not the greatest Sunday "morning".

                                                                                                                                                                                That said, we made it to the hipster brekkie market, which was full of hipsters and not-so-interesting food. Had a very lackluster ceviche that was missing all the stuff that makes ceviche good: heat, salt, tartness, and way more cilantro. Lesson learned -- I don't think we'll be returning. I just can't handle seeing that many beards and v-neck shirts and shorts without wanting to run amok. Ha.

                                                                                                                                                                                So off to the Thai park we went, where the soup lady was at her regular spot, and the laarb lady, too.

                                                                                                                                                                                It distracted a bit from the headache, and the weather was nice to boot.

                                                                                                                                                                                Now we're heading to our favorite beer garden for some football (yay.), beers, and maybe charge the crowds for a closer look at That Thing Growing Out Of My Ample Forehead.

                                                                                                                                                                                17 Replies
                                                                                                                                                                                1. re: linguafood

                                                                                                                                                                                  OUCH. And then you tortured yourself even more by going to the hipster brekkie market? Glad the soup and laarb ladies redeemed the food part of your day.

                                                                                                                                                                                  1. re: linguafood

                                                                                                                                                                                    Ouchies! Hope it's ok and nothing serious!

                                                                                                                                                                                    1. re: linguafood

                                                                                                                                                                                      Oh no Lingua. How terrible. So sorry that happened. I hope it is better ASAP and you're feeling 100% again.

                                                                                                                                                                                      1. re: linguafood

                                                                                                                                                                                        OUCH! Hope the swelling is subsiding and you dont end up with a nasty bruise too.

                                                                                                                                                                                        1. re: linguafood

                                                                                                                                                                                          ay ay ay! be careful - don't take a nap! have the hubs watch over you for signs of a concussion. and eat up!

                                                                                                                                                                                          bummer about the ceviche.

                                                                                                                                                                                          1. re: linguafood

                                                                                                                                                                                            Wow. So sorry that happened. I hope the goose egg goes away quickly. I slipped in the shower once and face planted into the glass shower door. Lucky neither I nor the shower door were seriously injured. I sat down immediately right there in the shower and thanked my lucky stars I wasn't calling 911. Glad it is just a nasty bump.

                                                                                                                                                                                            1. re: suzigirl

                                                                                                                                                                                              Thanks all for your concern & support -- a doctor (ok, a PhD) recommended combination of beer, brats, burtater salad and late nite bizza and bite bine did the trick.

                                                                                                                                                                                              The swelling's gone down for the most part; now I'm just slightly deformed. 's all good :-)

                                                                                                                                                                                              1. re: linguafood

                                                                                                                                                                                                You've been having too much fun lately. The slip restores balance ;-)

                                                                                                                                                                                                Now go forth and party.

                                                                                                                                                                                                1. re: steve h.

                                                                                                                                                                                                  You know it. Germany *and* the US have games today. Uh-oh....

                                                                                                                                                                                                  1. re: linguafood

                                                                                                                                                                                                    I know. Germany has a cakewalk. The U.S. Will have its hands full.

                                                                                                                                                                                                    1. re: steve h.

                                                                                                                                                                                                      Looks like Germany has it sorted already - at 55 minutes.

                                                                                                                                                                                                      Ghana will be tough opponents for the USA. They are amongst the best in Africa. I predict they win 1-0.

                                                                                                                                                                                                        1. re: steve h.

                                                                                                                                                                                                          Nyah nyah.

                                                                                                                                                                                                          At least the Ghanaian crowd won for best dressed.

                                                                                                                                                                                                2. re: linguafood

                                                                                                                                                                                                  Along with mc I immediately worried about concussion. Glad you are feeling better.

                                                                                                                                                                                                  1. re: GretchenS

                                                                                                                                                                                                    and we're not even mothers! go figure.

                                                                                                                                                                                              2. re: linguafood

                                                                                                                                                                                                <I just can't handle seeing that many beards and v-neck shirts and shorts without wanting to run amok. >

                                                                                                                                                                                                Priceless!

                                                                                                                                                                                              3. Last night's Father's Day gathering turned out great. We had my family and my in-laws. BBQ was great and the kids entertained everyone. My 7 year old niece hugged my mother-in-law good buy and told her, "I love you. I hope you never die." It left us all laughing through tears!

                                                                                                                                                                                                Tonight will be the rest of the BBQ. We have sliced tri-tip and some pulled pork. I'll add potato salad and a green salad.

                                                                                                                                                                                                2 Replies
                                                                                                                                                                                                1. re: Aussieshepsx2

                                                                                                                                                                                                  < My 7 year old niece hugged my mother-in-law good buy and told her, "I love you. I hope you never die.">

                                                                                                                                                                                                  LOL! That reminds me of when I asked a family friend whether he fought in the Revolutionary War with George Washington. Kids say the darndest things.

                                                                                                                                                                                                  1. re: ChristinaMason

                                                                                                                                                                                                    Reminds me of a few years back, I was at the nightly ceremony for the missing of the Great War, in Ieper, Belguim.

                                                                                                                                                                                                    As often the case, there's lots of school parties and, also lots of men from the British Legion. Kid says to one of the old men "Did you fight in the war?". Guy, chest resplendent with medals from WW2, draws himself up to his full height, smiles and replies "No, my dear. I'd have to be 100 to have fought then and I'm only 81."

                                                                                                                                                                                                    http://www.youtube.com/watch?v=Kfeed6...

                                                                                                                                                                                                2. WFD: is Smoky BBQ-Style Pork from the current COTM. Great assortment of ingredients both in the marinade and at the roasting stage: smoked paprika, red chili powder, cinnamon, cumin, unsweetened cocoa powder. To Roast: beer, BBQ Sauce (TJ's), cider vinegar (Bragg's), tomato paste, Asian chili paste. It's supposed to go into the oven for 2-ish hours but it has been in the slow cooker since this morning.

                                                                                                                                                                                                  Sides will be Potato and Cilantro Salad with an Aioli Dressing, and Mixed Tossed Salad with a Cider Vinaigrette. The pork was already a given but the sides were totally inspired by Aussieshepsx2. Thanks muchly!

                                                                                                                                                                                                  1 Reply
                                                                                                                                                                                                  1. re: Gio

                                                                                                                                                                                                    can't wait to hear if you loved the ribs - i will be copying!

                                                                                                                                                                                                  2. My local farmers market yesterday had a vendor that raises beef, pigs, lamb and chickens (and turkeys, seasonally) in a conscientious, sustainable small-farm manner. It's not cheap, and I'm hoping the lamb steak I bought will be as good as I'm expecting. Next week, I'm aiming to get some pork, fresh chicken eggs and a duck egg or two, if she has them. :-)

                                                                                                                                                                                                    The week's sun and rain has made the parsley go CAHHH-RAZY on my deck, so I'm using some of it in a sort-of chimichurri sauce. It seems a bit thin, so I probably overdid it on the lemon juice/vinegar/olive oil liquids, but I can use a slotted spoon to drain it a bit. My proportions that was all pulsed in a small food processor:

                                                                                                                                                                                                    2/3 cup packed Italian flat-leaf parsley
                                                                                                                                                                                                    2-3 minced garlic gloves
                                                                                                                                                                                                    1 Tbsp. fresh oregano leaves
                                                                                                                                                                                                    1 Tbsp. minced shallot
                                                                                                                                                                                                    2 Tbsp. lemon juice
                                                                                                                                                                                                    2 Tbsp. red wine vinegar
                                                                                                                                                                                                    1/2 tsp. salt
                                                                                                                                                                                                    1/4 tsp. freshly ground pepper
                                                                                                                                                                                                    1/4 tsp. Aleppo pepper
                                                                                                                                                                                                    1/2 cup olive oil

                                                                                                                                                                                                    The lamb steak will get a salt/pepper seasoning and a grill on the new grill pan. Alongside will be some FM Swiss chard, simply sauteed with salt and pepper, and tossing in a handful of FM sorrel chiffonade, which will give it a nice sour "buzz" with the herb/green's effervescence.

                                                                                                                                                                                                    I also plan to use some sorrel leaves for lunch tomorrow - layering cooked chicken, goat cheese, and sorrel on a toasted sub roll with a schmear of horseradish mayo.

                                                                                                                                                                                                    Oh - and there will be wine tonight with dinner.

                                                                                                                                                                                                    Happy Father's Day to all who are, and {{{hugs}}} to those who are msising their dads.

                                                                                                                                                                                                    2 Replies
                                                                                                                                                                                                      1. Roasted kielbasa with warm lentil, roasted butternut squash and fennel salad, in an herby vinaigrette. Plenty of homemade sourdough and Kerrygold butter to accompany. Sour cherry buttermilk cake for dessert (with vanilla ice cream for those that want it). California Square red blend to wash it all down. I can't wait for dinner time!

                                                                                                                                                                                                        4 Replies
                                                                                                                                                                                                        1. re: biondanonima

                                                                                                                                                                                                          yummy, what a great combo of flavors....

                                                                                                                                                                                                          1. re: biondanonima

                                                                                                                                                                                                            I can't remember if I've asked you for that cake recipe yet. Sounds amazing. Mind sharing?

                                                                                                                                                                                                            1. re: ChristinaMason

                                                                                                                                                                                                              Sure, here you go! http://www.epicurious.com/recipes/foo... I would recommend reducing the oven temp to 375. Also, I had a good bit of cherry juice leftover yesterday after thawing my cherries, so I reduced it with a little sugar to make a syrup of sorts - the cake really soaked it up well and it made it extra delicious, so if you happen to have extra juicy fruit, it makes a nice addition to this cake.

                                                                                                                                                                                                          2. here's a review of our dinner last night, for LW and any others interested .... http://chowhound.chow.com/topics/8973...

                                                                                                                                                                                                            about to get out of bed (yeah it's 1:45 - what of it?) to go shopping for our poulet a la moutarde dinner, and some eggs to pickle!

                                                                                                                                                                                                            5 Replies
                                                                                                                                                                                                            1. re: mariacarmen

                                                                                                                                                                                                              Wow. Just wow. Sorry the burger didn't live up to the hype but everything else looked and sounded wonderful

                                                                                                                                                                                                              1. re: foodieX2

                                                                                                                                                                                                                yeah, i was a little bummed about the burger, but only a little. it still tasted really good!

                                                                                                                                                                                                                1. re: mariacarmen

                                                                                                                                                                                                                  I wish the burger had lived up to how we all envisioned it! On the whole though,sounds like a good meal and a great deal with the wine and all.

                                                                                                                                                                                                                  1. re: GretchenS

                                                                                                                                                                                                                    i think you and i have to pay it a visit on one of your visits, GS. you'd love it, over all. we'll stick to the starters and sides and do just fine.

                                                                                                                                                                                                              2. re: mariacarmen

                                                                                                                                                                                                                Overall a really great review MC. Yeah, it's too bad about that burger, though.

                                                                                                                                                                                                              3. The man has requested stuffed poblanos again and the garden was happy to provide them. I'm making a lot of them this time- last time I made 8 and only got one of them (I let him take the 3 left from dinner for lunch the next day since he liked them so much.) These peppers have some heat to them, more than poblanos usually do, and a rich chili taste. They're very good!

                                                                                                                                                                                                                They'll be stuffed with a mix of ground turkey, queso fresco, onions, shredded zucchini and carrots, red bell pepper, garlic, cumin, badia, etc. like you would season taco meat. I'm also thinking of upping the chili flavor by adding roasted and peeled anaheim chilis to the meat mixture. Mexican seasoned tomato sauce under them in the baking dish and probably on top as well. A "salad" of various heirloom cherry tomatoes, avocado and flat leaf parsley on the side. Maybe some broccoli.

                                                                                                                                                                                                                Last night was roasted cauliflower seasoned with a mix of garam masala and chana masala, baba ganoush (to use a bunch of eggplants from the garden,) and feta. I charred the eggplants well so the end result had an awesome smoky flavor and I used a whole head of roasted garlic in it. Delicious!

                                                                                                                                                                                                                5 Replies
                                                                                                                                                                                                                1. re: weezieduzzit

                                                                                                                                                                                                                  Can I come? (smiles sheepishly and holds out an empty plate) It all sounds wonderful.

                                                                                                                                                                                                                  1. re: suzigirl

                                                                                                                                                                                                                    I could easily pick another half dozen peppers to stuff if you can be here by 8 my time.

                                                                                                                                                                                                                    1. re: weezieduzzit

                                                                                                                                                                                                                      Checking the flight schedules..... I may be late. ;-0

                                                                                                                                                                                                                      1. re: suzigirl

                                                                                                                                                                                                                        We'll be slicing the first ripe Black From Tula tomato from the garden tonight.... I can't promise there will be any left if you're late...

                                                                                                                                                                                                                      2. re: weezieduzzit

                                                                                                                                                                                                                        i can still make it. those poblanos sound amazing.

                                                                                                                                                                                                                  2. From the sublime dishes upthread to the mundane - cheesesteak made at home. Raw sliced hanger steak, sliced red onions all cooked down in butter, S&P; an Ecce Panis Demi baguette heated and crisped in the oven, sliced open and blanketed in American cheese; steak mixture piled on, more cheese.

                                                                                                                                                                                                                    4 Replies
                                                                                                                                                                                                                    1. re: mcsheridan

                                                                                                                                                                                                                      I would happily eat that and serve it here often on the weekends for lunch, American cheese and all.

                                                                                                                                                                                                                      1. re: mcsheridan

                                                                                                                                                                                                                        If it's a pedigreed baguette, it ain't that mundane. Don't seel yourself short.

                                                                                                                                                                                                                        1. re: linguafood

                                                                                                                                                                                                                          It *was* crunchy, hot and tasty. Wasn't a crumb left.

                                                                                                                                                                                                                        2. Too many tomatoes? What shall I do? I made a nice meat sauce that is bloop blooping away. I am going to serve it over linguini. I pulled a half loaf of garlic cheese bread from the freezer that I made last time I made baked spaghetti. I made a nice chopped salad of cukes, carrot coins, celery, tomato, raw okra and caper berries. I am making a garlic red wine vinaigrette. The house smells like heaven and I can't wait until dinnertime.

                                                                                                                                                                                                                           
                                                                                                                                                                                                                          2 Replies
                                                                                                                                                                                                                            1. re: steve h.

                                                                                                                                                                                                                              Most certainly, there should be wine. BUT, wine and my GP aren't friends so I have to pass on it and will have a vodka and La Croix berry and James is having beer instead. I miss wine. I can't even drink Fre. It kills me for days. Have a glass for me. :-)

                                                                                                                                                                                                                          1. Tonight is a celebration of sorts. My son is taking off tomorrow for the grand tour, and having just graduated and performed in his final piano recital, and it being Father's Day, well, we're kind of going all out. To start will be an arugula salad with goat cheese and fried walnuts, followed by rotisserie duck, brabant potatoes and corn. Champagne will flow freely as may well my tears as I send my son off. Life is changing here.

                                                                                                                                                                                                                            6 Replies
                                                                                                                                                                                                                            1. re: roxlet

                                                                                                                                                                                                                              Oh, I know you are feeling mixed about this but it is just a new chapter in your life. You will settle into it soon enough. Think of what the world has out there to offer your son. Dinner sounds delightful. Enjoy.

                                                                                                                                                                                                                              1. re: roxlet

                                                                                                                                                                                                                                Ganymed Brasserie in Berlin has its charm.

                                                                                                                                                                                                                                The place is along the river with outside seating - a good option when you just want to kick back a bit and nibble French food. I could make a a full meal out of two apps, the set menus won't break the bank either. Excellent beer and wine selection. It's on my goto list when I need a change of pace.

                                                                                                                                                                                                                                Maybe pass the name on to your son if/when he hits Berlin.

                                                                                                                                                                                                                                1. re: steve h.

                                                                                                                                                                                                                                  That's interesting, steve. I wouldn't have thought that any place in one of the touristy epicenters of the city would actually have good food at decent prices to offer.

                                                                                                                                                                                                                                  Congrats on the discovery.

                                                                                                                                                                                                                                  1. re: linguafood

                                                                                                                                                                                                                                    Thanks. We flew home yesterday. After seven days in Berlin, I barely scratched the surface. There is so much to see, do and eat. On this trip, I concentrated on offal (foie, liver, kidneys, sweetbreads) and left plenty of room for veal, steak, schnitzel, white asparagus and, of course, curry wurst.

                                                                                                                                                                                                                                    This was a business trip with limited free time. We did manage to eat at the Adlon where I was treated to perhaps the best steak tarter I've had in a long time. The meat was freshly chopped, not ground, and wonderfully spicy. The quail egg was a nice touch. Ganymed Brasserie, along the River, made for a pleasant stroll. The wines are quite good. Stick to the apps and the small plates. There are worse ways to kill several hours. And yes, they are French.

                                                                                                                                                                                                                                    The business crowd was a hard-drinking bunch. We would generally stagger to our room after 1 a.m.. I want to have exclusive franchise rights to "supplemental liver insurance" for all of Berlin.

                                                                                                                                                                                                                                    Where are you watching today's match?

                                                                                                                                                                                                                                    1. re: steve h.

                                                                                                                                                                                                                                      I hope you'll do a write-up of all the places you visited on the appropriate board.

                                                                                                                                                                                                                                      We're catching the game just down the street from us at a "pop-up" public viewing place with picnic benches, common tables, a bunch o' screens and bottled beer. Oh, and the obligatory brats are around, of course.

                                                                                                                                                                                                                                      Taking a short break as the... facilities weren't to my liking, and we're 5 min. away.

                                                                                                                                                                                                                                      Glad to hear you had a good time & look forward to reading about your offal exploits '-D

                                                                                                                                                                                                                                2. re: roxlet

                                                                                                                                                                                                                                  oh! you'll miss your boy! but he'll have so many good adventures, and you prepared him well for this.
                                                                                                                                                                                                                                  fabulous send-off dinner.
                                                                                                                                                                                                                                  xoxo

                                                                                                                                                                                                                                3. WFD is a Moroccan Feast--the spinach and preserved lemon salad from Arabesque, zucchini, onions, and mushrooms roasted with harrissa and lemon, and a chicken, onion, and egg pie--like the chicken and preserved lemon tagine in arabesque, only cooked down with eggs, in a pie. I actually had a recipe in a cookbook for it, and only made a few changes.

                                                                                                                                                                                                                                  The spinach salad is probably my favorite thing ever, and I've made it 6-7 times since I first got that cookbook. The roasted veggies turned out really good--I roasted a lemon with them, and that squeezed over them was just delish!

                                                                                                                                                                                                                                   
                                                                                                                                                                                                                                  2 Replies
                                                                                                                                                                                                                                    1. re: alliegator

                                                                                                                                                                                                                                      Thanks! It turned out really good--and even better it tastes good the next day too. Even cold it is delicious--I'm going to eat well this week.

                                                                                                                                                                                                                                  1. Poulet a la moutarde - fantastique! what could be better - Dijon and smokey bacon? cardboard would taste good. Very tasty. alongside i made sliced beet and tomato/basil goat farmer's cheese towers, sprinkled with scallions and drizzled with a dijon vinaigrette, over arugula. also, simple boiled potatoes tossed in butter and chopped parsley. A lovely Banshee Sauvignon Blanc went into the chicken and into me.

                                                                                                                                                                                                                                    i tried to get a close-up shot of the beet tower, but you can't really make it out. eh.

                                                                                                                                                                                                                                    also, my eggs are pickling! can't wait to try one!

                                                                                                                                                                                                                                     
                                                                                                                                                                                                                                     
                                                                                                                                                                                                                                     
                                                                                                                                                                                                                                    4 Replies
                                                                                                                                                                                                                                    1. re: mariacarmen

                                                                                                                                                                                                                                      So elegant and fresh looking! I love the tower. I've recently discovered that I really like beets. Previously I'd only had the canned kind.

                                                                                                                                                                                                                                      1. re: SarahCW

                                                                                                                                                                                                                                        thanks Sarah!
                                                                                                                                                                                                                                        try this, my favorite beet salad:

                                                                                                                                                                                                                                        Beets (gold and/or red)
                                                                                                                                                                                                                                        Sliced or diced avocado
                                                                                                                                                                                                                                        Crumbled goat cheese or feta
                                                                                                                                                                                                                                        Toasted pine nuts or slivered almonds
                                                                                                                                                                                                                                        Minced scallions or chives

                                                                                                                                                                                                                                        Steam, boil or roast beets (i usually use a combo of red & gold) until done.
                                                                                                                                                                                                                                        Peel under cold water, chill or allow to come to room temp before slicing. Set aside.

                                                                                                                                                                                                                                        Dressing:
                                                                                                                                                                                                                                        mince a whole shallot
                                                                                                                                                                                                                                        add to juice of at least 2 whole lemons
                                                                                                                                                                                                                                        add salt & pepper to taste
                                                                                                                                                                                                                                        add about a tbls. of dijon mustard
                                                                                                                                                                                                                                        add extra virgin olive oil to double the volume
                                                                                                                                                                                                                                        whisk all together
                                                                                                                                                                                                                                        adjust salt, lemon to taste - should be very tart.

                                                                                                                                                                                                                                        Assemble:
                                                                                                                                                                                                                                        arrange beets, avocado slices (pretty if you have different colored beets and can overlap them with avocado slices), scatter cheese over, chives/scallions, drizzle with dressing, then top with nuts. Salt & pepper.

                                                                                                                                                                                                                                        1. Well hi, it's been awhile. Been busy busy busy, and we are heading out for a much needed vacation tomorrow morning. We're going to a country music festival out near the Colorado/Utah border, we go there every year. It doesn't start til Thursday, so we're going to spend the first few days in an RV park getting to know our toyhauler/camper. We bought it last year, but have only used it once and that was just parking it at someone's cabin. Then we'lll move to to the camping area at the festival on Wednesday for some actual "dry" camping.

                                                                                                                                                                                                                                          We dropped the pups off at the dog sitter tonight. We found a nice lady who watches dogs at her house, about 5 minutes from where we're renting. Ended up being cheaper than a kennel, and probably way more fun for the pups too since there's always other dogs there to play with. I did actually "make" dinner tonight...baked potatoes in the microwave and we split an 18oz New York steak that I grilled up.

                                                                                                                                                                                                                                          1 Reply
                                                                                                                                                                                                                                          1. Arugula with goat cheese, toasted walnuts & lemon vinaigrette followed by rotisserie duck with Brabant potatoes (black pepper, Romano & truffle oil) and sweet corn. Send off dinner for the young athlete's Europe adventure.

                                                                                                                                                                                                                                             
                                                                                                                                                                                                                                             
                                                                                                                                                                                                                                             
                                                                                                                                                                                                                                            5 Replies
                                                                                                                                                                                                                                              1. re: rjbh20

                                                                                                                                                                                                                                                Europe has some stiff competition for the young athlete's well-developed palate. Bon Voyage!

                                                                                                                                                                                                                                                  1. re: rjbh20

                                                                                                                                                                                                                                                    Now THAT is an amazing send-off meal! Good luck to the young athlete, and I hope he has fun.

                                                                                                                                                                                                                                                    1. re: rjbh20

                                                                                                                                                                                                                                                      Nice. One can never have too much duck: it's the dish that keeps on giving.