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What's for Dinner #307 - the Sum-Sum-Summertime! Edition [through June 22, 2014]

School's out. Kids are splashing in the pool, canoeing at camp, or off gallivanting around Europe (jealous of THOSE kids, I am!). The rest of us are working. Such is life.

But we're eating well, right? Right! What's cooking?

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  1. Last night was Jerusalem artichoke soup. Delicious but rough on the stomach.

    Tonight it's Chinese. I finally purchased a wok so I'm stir frying some garlic stems with bacon. Steamed squash with chilli bean sauce will accompany.

    1. The asparagus dinner was successful, and my friend got some much needed TLC for dessert :-)

      The asparagus was perhaps a bit overdone (see the smooshy heads), and I had to cut the stalks in half due to lack of a decent sized pot..... but it was very tasty nonetheless. Plus I'm not a fan of the newest cooking trend that leaves the stalks near raw. Ick.

      Plenty of parsley butter to go over the spargel & burtaters, and enough smoked ham for everyone. Good, good, good.

      Today's a brilliantly sunny day, so we'll likely be going out for dinner. Something makes me think a beer garden (no way!) and a cute little French bistro (way!!) might be involved.

      With new hair color & cut to boot. Wunderbar :-)

       
       
       
      12 Replies
      1. re: linguafood

        I agree on the cooking of asparagus. I hate hard, woody stems. Italians always cook their vegetables to melting tenderness, and that's how I like most vegetables -- with some exceptions.

        1. re: roxlet

          If they're peeled properly, you won't have either hard or woody stems (that sounds..... almost raunchy hahaha). I like it when it still has a bite, but that still takes more than a hot 5 minute water bath, which seems de rigueur these days.

          But I also don't like my asparagus melty :-D

        2. re: linguafood

          A new haircut and color requires showing it off in a cute little French bistro. I do believe it's the law. ;-)

          1. re: linguafood

            Crunchy asparagus is almost as unpleasant as crunchy rhubarb (a recent UK restaurant trend)

              1. re: Harters

                Man, I hate rhubarb in any incarnation. One of the very few foods I actively dislike.

                  1. re: linguafood

                    Rhubarb, ugh...

                    When I was a wee lad in the 70's, we had a next-door neighbor who was an interstate trucker. Once he ended up getting stuck with a 42' trailer full of rhubarb. Needless to say, thanks to my Depression Era, never waste anything grandparents who I lived with, we ate rhubarb for months on end.

                    My grandmother prepared rhubarb in ways that my child's mind did not think was humanly possible. She added rhubarb to recipes which it never should have been added to.

                    My grandfather grew so sick of rhubarb that he forbade her from ever bringing rhubarb back into the house again; and instead of arguing with him, she happily agreed with him.

                    So they took the remaining jarred and pickled rhubarb down to the church, and then handed it out to the needier people in the congregation. And that was it for the rhubarb.

                    Said anti-rhubarb policy was strictly maintained for over twenty years, until my younger cousin mentioned that she wanted to try rhubarb pie after one of her friends told her about it. So my Grandma made a few pies for her, knowing that Grandpa would never say no to his only granddaughter.

                    1. re: deet13

                      I only know rhubarb in pie, which I love...

                      1. re: deet13

                        Thankfully, I didn't suffer continuous rhubarb torture as a child, but my mother would cook it down to compote when in season and serve it as dessert or to be put in pancakes....I just fucking hated it, regardless of the amount of sugar she added.

                        It's popular, at least in the fatherland, to be served together with strawberries, which take away some of the nastiness, but I just can't abide what it does to my teeth (like spinach... but I love spinach).

                        One of my mom's favorite pies is rhubarb meringue. Blech.

                        1. re: linguafood

                          Lol! Poor tortured child! My personal hell was escarole soup. Talk about nasty texture!

                  2. re: linguafood

                    Champagne, snails, foie. Maybe a salad afterwards to cleanse the palate. A house special dessert should be optional. No more than two bottles of quality wine to both wash things down and lubricate table discussion.

                  3. Smoked haddock defrosts.

                    And, erm, that's as far as we've got with deciding WFD. Might be kedgeree. Might be a basic poach, with new potatoes and abutter sauce. Whatever it is, it ain't going to be anything exciting.

                    1 Reply
                    1. re: Harters

                      Don't sell yourself short. Poached haddock with new potatoes and butter sauce sounds exciting enough to me for a Wednesday night dinner.

                    2. Making an effort to use up what's in the fridge before making anything new, so even tho it's super hot, last night ended up being just simple spaghetti and meatballs.

                      2 Replies
                      1. re: jenscats5

                        That's what I'm doing tonight as well, jenscats. I *almost* brought the rest of the lamb steak into work for lunch today, but I reckoned the chimichurri sauce would not bode well (for me and everyone else!) if I had to talk to anyone after lunch. LOL So that's been left for tonight's dinner.

                        1. re: LindaWhit

                          Definitely not if you happen to have an afternoon meeting! Haha! Will fridge-dive again for dinner tonight....will be interesting to see what I come up with!

                      2. There are some lovely-looking lamb chops defrosting on the counter, and I am trying to think of something interesting and delicious to go with those. Right now, I am noodling around with the idea of a barley and white bean salad. I think the later it gets today, the less I will feel like cooking given the predictions of heat and humidity, so whatever it is, I will make it this morning or early afternoon.

                        14 Replies
                        1. re: roxlet

                          You could make Greek-style lemony oven potatoes, or a side of orzo with tomato sauce and pine nuts. Tzatziki is, of course, also high on the list of proper lamb sides '-)

                          1. re: linguafood

                            Too many carbs, but those both sound AWESOME!

                          2. re: roxlet

                            Maybe not this time, if you havnt got the ingredients, but how about tandoori chops - a mainstay of Indian restaurants in the UK - http://www.channel4.com/programmes/su...

                            1. re: Harters

                              Yum. I would love that. I'll have to see if I can get rjbh20 to go along.

                              edit: Just looked at the recipe, and I don't think it will be happening tonight since they are frozen, and have to marinate for 12 or so hours! Less than that to dinnertime!

                              1. re: roxlet

                                I think even a 6 hour marinade would work for that recipe, roxlet.

                                1. re: LindaWhit

                                  They're frozen at the moment, so I will have to see how quickly they defrost.

                                  1. re: roxlet

                                    Maybe try the cast iron frying pan trick?

                                        1. re: Gio

                                          It's not specific to cast iron, but a quick way to defrost meat is to put it on a material with high conductivity such as a dark iron pan. A dark sheet pan also works.

                                          1. re: Gio

                                            Frozen items defrosted on cast iron will defrost upwards of 2-3x faster than if just on the counter. The cast iron conducts a bit of "heat" and takes away the coldness more quickly. Lining the pan with aluminum foil helps even more.

                                            http://lifehacker.com/5862699/defrost...

                                            Granite countertops are also supposed to work more quickly in the defrost process.

                                            http://chowhound.chow.com/topics/652782

                                            1. re: LindaWhit

                                              Thanks both! I like the idea of lining the pan, but I have a question. The item is not covered loosely or otherwise, right? About how long does this take (I know, depending on the size) for a couple of 1" chops on the stove top, for example.

                                              1. re: LindaWhit

                                                This note about the granite helps explain why my butter has been getting so soft so quickly on my granite countertop. Never had one before late last year.

                                  2. re: roxlet

                                    Lamb's always welcome on my dinner plate, whatever the weather. I sometimes do a barley salad with grilled butterflied lamb. If you do the barley bean salad, I'd love to hear details. :)

                                  3. Finished all leftovers last night so the slate is clean for tonight. I don't know--will have to check what's in the fridge. I'll be watching for ideas.......

                                    1 Reply
                                    1. re: sandiasingh

                                      Maybe pizza? It is tough to ever go wrong with a good pizza.

                                    2. WFD: Chicken legs roasted with chopped tomatoes, potatoes, and onions. Loads of garlic, oregano, hot pepper, EVOO, S & P. Salad of cucumber, radishes, sweet onion. More of that delicious lentil salad; DH wasn't too thrilled with it though.

                                      1. last night I ate leftover potato salad - that was it - just too hot to think of cooking - even with the AC on I just don't feel like turning on the stove. I still have some of the pork and mac and cheese from the weekend - maybe that tonight.

                                        1. BTW, in case there are some of you who haven't a clue as to what the subject line is about, there was a song back in 1958 that has the "Sum-Sum-Summertime" line.

                                          I now present to you, your EOTD (Earworm Of The Day). Hey, if I'm going to have this earworm every time I see the subject line I wrote, so should all of you! LOL

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

                                          14 Replies
                                          1. re: LindaWhit

                                            Gee thanks, LindaWhit. Now I'll be stuck with it all day!

                                            At least they could harmonize :-)

                                              1. re: LindaWhit

                                                My colleague at the Boston Symphony always said if you get an ear worm, sing the "Boy Song" from West Side Story and it will make it go away.

                                                It doesn't work.

                                                1. re: sandiasingh

                                                  MMV, but I find that ear worms are nearly always catchy tunes with a built-in "hook", and cannot be driven away by ballads or other serious songs.

                                                  1. re: sandiasingh

                                                    The I Dream of Jeannie theme song will also remove all other songs from your head.

                                              2. re: LindaWhit

                                                hahahaha... I have that earworm every time I open this thread. I was going to thank you for it. Not.

                                                1. re: Gio

                                                  Just don't mention the "Happy" song.

                                                  1. re: sandiasingh

                                                    Mind reader! Amazing. That's just what I was thinking. hahaha..

                                                    1. re: Gio

                                                      I think that is the worst ear worm ever. Now I have two going around in my head :-)

                                                2. re: LindaWhit

                                                  Was that really 1958? I remember that song from my first (and only) summer at sleep-away camp.

                                                  1. re: CindyJ

                                                    Yup, it was! But you could have heard the song as re-done by another singer/group.

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

                                                    "The song's fame far eclipsed the band's; The Fortunes, the Doodletown Pipers, Hobby Horse, Jan and Dean, The Legendary Masked Surfers, and Sha Na Na all covered the tune, and it was used in commercials for Buick, Ken-L Ration Burger Time Dog Food and Applebee's."

                                                    (I've only heard of Jan & Dean and Sha Na Na in that list of groups! LOL)

                                                    1. re: LindaWhit

                                                      Ha--did you see this part in the wiki link?

                                                      Sherman Feller (Feller, who co-wrote "Summertime, Summertime" with Tom Jameson, later became more famous as the public address announcer for the Boston Red Sox at Fenway Park.)

                                                      1. re: sandiasingh

                                                        Sherm Feller was also a prolific song writer whose songs were recorded by Fred Waring, Arthur Feidler, The Mills Brothers and Vaughn Monroe,and others.

                                                3. My SO requested meatloaf for dinner and I will never deny that request. :-) I am going with one of our favorite meatloafs which is beef based combined with bacon, cheddar cheese, chipotles in adobo, stout beer and some other stuff thrown into the mix.

                                                  I am hoping it is an early dinner so I can get to bed at a decent hour. Last night, 2 of our dinner guests overstayed their welcome to say the least. And I am normally the one that is the last to go to bed and wants to keep the party alive and rolling.

                                                  1. Think I'll go with chix tacos using Rick Bayless' Essential Quick-Cooked Tomato-Chipotle Sauce. Always a winner and quick and easy.

                                                    http://www.oduamy.com/tomato_chipolte...

                                                    1. Last night's curried chicken salad seemed to turn out just fine, but I just don't think it's a dish I personally fancy. Pap and my neighbor loved it, so I'll hang on to the recipe.
                                                      Tonight I get something I want: ropa vieja. One of my oddball favorite dinners. I took the recipe from a ropa vieja thread here http://chowhound.chow.com/topics/7355... (the one that Shoes provided). I'm doing the meat and broth now before it gets hot and will finish it this morning and serve with rice and some TBD veg.

                                                      3 Replies
                                                      1. re: alliegator

                                                        I'm with you. Curried chicken salad always sounds better than it tastes in execution, to me, anyway.

                                                        1. re: ChristinaMason

                                                          I have a breast left over from the rotisserie chicken and was thinking about curried salad :) Have great recipe for curried tuna salad but not for chicken.

                                                          1. re: herby

                                                            Here's a terrific curried chicken salad. Friends used to host an annual picnic and they always insisted I bring this. I do think that one of the reasons this recipe is superior is the instructions for poaching the chicken, which leaves it juicy. Still, I think it's worth trying even with a leftover rotisseried breast.

                                                            http://chowhound.chow.com/topics/4232...

                                                      2. I made Julia Della Croce's Vitello Tonnato from her book,Antipasti on Sunday but used poached chicken breast instead of veal. It was served chilled and it really hit the spot on a hot evening.

                                                        2 Replies
                                                        1. re: Candy

                                                          I have got to remember to make that this summer!

                                                          1. re: Candy

                                                            great idea on the substitute for veal!

                                                          2. Well, WFD last night was boneless chicken tender chunks, breaded and baked, then tossed with an asian orange sauce and sprinkled with toasted sesame seeds. To go with was steamed mixed veggies of cauliflower, carrots and broccoli.

                                                            Tonight will be leftovers :).

                                                            Tomorrow my son and his SO will be coming (We've never met her). I'm making a big pot of homemade chili and will have all the toppings of diced tomatoes, shredded cheese, diced onions and sour cream on hand. I'm also making honey cornbread and some honey compound butter. I have not seen my son in months, so it's about time (he lives over 6 hours away). I'm excited.

                                                            3 Replies
                                                            1. re: boyzoma

                                                              I hope you like her and I am sure she will like you. Please let us know how the meeting comes out.

                                                              1. re: Fowler

                                                                Well, I still haven't met her. Apparently my son ate something bad and they were not able to come. So here I sit with that huge pot of chili. DH and I ate it and it was really good. I told my son that I would just freeze some for him for next time! But - Guess WFD tonight? Couldn't fool you, could I. More Chile!

                                                            2. Been a few nights of uninspired leftovers and the such. Yesterday I had an afternoon court hearing downtown, so DH joined me and we made an adventure out of it. Ended up having a late lunch at a stall in the new to us Grand Central Market. Dinner was a quick pasta with fresh tomatoes, red pepper flakes, etc., topped with a handful of arugula and parmesan.

                                                              Tonight will be a post tennis meal. I'm thinking take out soft tacos.

                                                              1. I took boneless chicken out of the freezer this morning with a thought of making chicken piccata. But it's so hot and humid I'm toying with the idea of going to one of the local dairies and having a big bowl of ice cream for dinner.

                                                                15 Replies
                                                                  1. re: roxlet

                                                                    I'm sure we won't be the only ones there ;)

                                                                  2. re: gaffk

                                                                    I walked up the street to grab a salad for lunch at a local cafe, and while it was very windy, it wasn't as humid as I thought it was supposed to get today.

                                                                    1. re: LindaWhit

                                                                      They promise us a cold front tonight that will break the humidity.

                                                                      Here's hoping it doesn't make it's way up to Beantown ;)

                                                                    2. re: gaffk

                                                                      Well I behaved myself and made the chicken piccata with some angel hair pasta and a salad. The sauce was a little *too* lemony (I'm a poor judge of lemons), but it was pretty good. And I cooked an extra piece of chicken (unsauced) for Malgato (aka the chickenhawk cat)--that should keep her happy for the next few days.

                                                                      I also made a ridiculously easy chocolate peanut butter fudge. I first made it a few weeks ago when I cleaned out the pantry and noticed two unopened jars of pb, one set to expire in July. Apparently mom (85-y-o and lives with me) mentioned it to her Y water arthritis class and at Tuesday's class they all asked her about it. So I promised her a batch to take to class tomorrow. But we cheated and each had a small piece for dessert.

                                                                      1. re: gaffk

                                                                        Fudge recipe, please. I am a fool for chocolate and peanut butter. In fact, it's just about my favorite fudge combo. Spill.

                                                                        1. re: kattyeyes

                                                                          It's a stupidly easy recipe I got from allrecipes.com.
                                                                          ------
                                                                          1 lb confectioners sugar
                                                                          1/2 cup peanut butter
                                                                          1/2 cup unsweetened cocoa powder
                                                                          6 tbsp milk
                                                                          2 tsp vanilla extract

                                                                          Line an 8-in square pan with wax paper. Put everything in a mixing bowl and mix until creamy. Pour into pan and chill until firm.
                                                                          -----
                                                                          Usually the only milk in the house is 2%, so I use 3 tbsp 2% and 3 tbsp light cream. Also, apparently "creamy" is a relative term: the end result seems a little dry/crumbly to me. But once you mash it into the pan and chill, the result is a surprisingly creamy texture.

                                                                          Honestly it takes longer to clean up from than it does to make.

                                                                          1. re: gaffk

                                                                            Nice, thank you! Somehow, I think sweetened condensed milk must be the magical "creamy" ingredient. But I'll file this one for sure.

                                                                            1. re: gaffk

                                                                              I am thinking of trying this this weekend

                                                                              1. re: mariacarmen

                                                                                I will take the bait and ask...who is lurking?

                                                                                1. re: Fowler

                                                                                  Me. I usually don't read the WFD threads. Yesterday I did.

                                                                              1. re: mariacarmen

                                                                                It was Mardi Gras when I brought her in as a kitten. Then her true nature revealed itself.

                                                                              2. re: gaffk

                                                                                The little old ladies loved the fudge (they are the most polite liars ;) Then they all went out to lunch.

                                                                            2. I am going to embarrass myself and admit that song gets sung here every night. At 7 pm sharp I stand in the kitchen and sing "it's suppertime, suppertime, sup sup suppertime" to the kitties while I get their dinner ready. Yeah, I'm a dork and proud.

                                                                              1 Reply
                                                                              1. re: suzigirl

                                                                                ROFLMAO! Ummm.....I've done the same thing - but definitely not every night. :-D

                                                                              2. Tonight I am taking a break from beef. Chicken parmesan, spaghetti with pesto and spinach salad with fresh mozzarella, tomatoes, basil leaves, carrots, cukes, celery and balsamic vinaigrette. Yum.

                                                                                7 Replies
                                                                                1. re: suzigirl

                                                                                  I watch an episode of ATK last night that was about Chicken parm. There were a couple of interesting things about their method -- instead of dipping in flour, then egg, they beat flour into the egg, dipped it into that, and then into the bread crumbs that had an unusually large amount of grated Parmesan added to it. After the cutlets were cooked, they topped them with a 50-50 mixture of mozzarella and fontina, put them under the broiler to melt the cheese, and only then put some tomato sauce on top. It seemed to be a way to make the cutlets crispier.

                                                                                  1. re: roxlet

                                                                                    That sounds like a great way to keep them crispy alright. I have already breaded my chicken but I think that will be a good thing to try next time. Thanks, rox.

                                                                                    1. re: roxlet

                                                                                      i'm copying this now. the BF would love me to make this.

                                                                                      1. re: mariacarmen

                                                                                        It was a huge amount of grated parm -- more than a cup. It looked pretty close to 50-50 crumbs and cheese.

                                                                                      2. re: roxlet

                                                                                        I've been doing chicken parm like that for a few years now after learning it on the tube from *cough* Rachael Ray. It really is quite crispy and much better with sauce on top.

                                                                                    2. Well mc and I outdid ourselves last night: sushi gluttony on an epic scale. Boy did we have fun!!! Couple pics (crapshots, is that what we are calling crappy cell phone photos now?) here, I think mc might be posting a review on the SF board. Wish you all could have been there! :)

                                                                                      Tonight WFD features baked stuffed potatoes that I prepped Sunday with a bunch of this's and that's I had in the fridge, ends of cheeses and such. Will get the empty shells nice and crispy before I load'em up with the cheesy gooey stuffing. A bit of crunchy salad as well and I will start packing as I leave at o'dark thirty Friday morning. Will be glad to get home but it is a bit tough to leave the land of plenty out here.

                                                                                       
                                                                                       
                                                                                       
                                                                                      5 Replies
                                                                                      1. re: GretchenS

                                                                                        Brag brag brag, and why not? Sounds wonderful!

                                                                                          1. re: GretchenS

                                                                                            I will indeed be posting a review on the SF Board, probably tomorrow. it was absolutely wonderful, best sushi I've ever had. in no small part because of the company, i'm sure.

                                                                                            aaaand more bragging. here's my report - I went ahead and posted it now. mostly because I can't stop looking at my pics! even crapshots can't make this fish look bad!

                                                                                            http://chowhound.chow.com/topics/979601

                                                                                            1. re: mariacarmen

                                                                                              I am in awe and salivating. What a wonderful time you Gretchen had!

                                                                                          2. Still working on leftovers of my own......so sauteed some sugar snap peas (beans?) with garlic and finished off the roast pork with them......bought some dairy free ice cream today for after and it's made with soy milk so it has a funky taste.....bleh!!! Consoling myself with wine instead, for me and the cat, who had a vet visit tonight and is seriously unhappy.

                                                                                            3 Replies
                                                                                            1. re: jenscats5

                                                                                              The cat drinks wine? And I thought my two were weird ;)

                                                                                                1. re: jenscats5

                                                                                                  Your furry friend should at least get a nip of nip for his/her troubles.

                                                                                            2. Flying solo tonight so it was use up the last of the CSA. I sautéed kale, broccoli rabe and collard green in olive oil and butter along with a generous amount of garlic. This was tossed with spaghetti and lots of parmesan cheese.

                                                                                              Lets hope tomorrow's CSA is a little lighter on the dark, leafy greens!

                                                                                              1. This cold is hanging on like a mofo, so it was time to break out the big guns - Tom Yum soup from the local Vietnamese place (with some Thai features). Extra scallions, extra cilantro, shrimp and that luscious hellfire hoisin/sriracha combo. Please kill this cold dead.

                                                                                                6 Replies
                                                                                                1. re: gemvt

                                                                                                  WFD tonight will likely involve defrosting some emergency chili from the Freezerator as the SO just informed me he has an early hockey game tonight. Leaves only green salad on the side. Totally horked out on mum's strawberry shortcake last night so that will do for desserts for the foreseeable future.

                                                                                                  1. re: gemvt

                                                                                                    Aww. Feel better gemvt. Hope the soup knocks it out.

                                                                                                          1. re: gemvt

                                                                                                            feel better! i guess it's going around WFD. :(

                                                                                                          2. Grilled lambchops with a Mediterranean rub on grilled scallions. Preceded by Greek salad.

                                                                                                             
                                                                                                             
                                                                                                            10 Replies
                                                                                                            1. re: rjbh20

                                                                                                              Anchovies on Greek salad. Dude.

                                                                                                              And where are the tomates, agurri, piperi? Zeus will smite you.

                                                                                                                1. re: roxlet

                                                                                                                  Blasphemy. What about cucumbers & green peppers?

                                                                                                                  Was the dressing Greek-ish, at least?

                                                                                                                  1. re: linguafood

                                                                                                                    A person who puts green peppers on Greek salad would steal sheep. This is the classic elemental version perfected by Yorrkside of New Haven.

                                                                                                                      1. re: linguafood

                                                                                                                        Whoa! low blow, lol! And, yes, of course! Greek-American!!

                                                                                                                      2. re: rjbh20

                                                                                                                        We didn't have any cucumbers. You do what you must! It was delicious anyway!

                                                                                                                        1. re: roxlet

                                                                                                                          This salad is perhaps closer to maroulis -- (usually) finely shredded romaine with feta, dressed with a dilly oo & rwv mix.

                                                                                                                          1. re: linguafood

                                                                                                                            What a coincidence. I want to use up both a half head of lettuce and some dill so it looks like we're having salata marouli for dinner. Anything else in that dressing besides dill, olive oil and red wine vinegar? Garlic or mint perhaps?

                                                                                                                            For my main, I have gravlax that I cured with dill, limes and gin over the weekend to serve with lashings of refreshing Kentucky benedictine.

                                                                                                                            1. re: JungMann

                                                                                                                              I don't think it has any garlic in it, but could imagine some finely diced shallot or thinly shaved red onion. And I'm sure mint would work well in it, too.

                                                                                                                              Overall, it's a pretty simple salad.

                                                                                                              1. finally got to cook a real meal tonight! we just moved into our first house so during the process we have dined out, eaten random things from the freezer, and consumed many sandwiches. tonight i made the chipotle shrimp from rick bayless that was mentioned on the recent favorite-quick-meals-from-COTM thread. found so many great recipes there! this was delicious and my fiance enjoyed it too :) served with brown rice and some sauteed zucchini. store-bought cookies for dessert because i am still a bit too intimidated to attempt baking in my gas oven :)

                                                                                                                2 Replies
                                                                                                                  1. re: bustlingswan

                                                                                                                    Bake a batch of cookies NOW in that new-to-you gas oven. Nothing to fear, I assure you. And in 10-12 minutes you'll learn whether you need to set it higher or lower than the listed recipe temp. (Is any oven thermostat, electric or gas ever accurate?) Wishing you great joy.

                                                                                                                  2. Today hit the 90's again. Defrosted a package of shaved ribeye left from a sukiyaki dinner party. Hubs is in PA until this Sunday so open-faced steak 'n cheese sandwich ala Philly is WFD. Store bought broccoli salad minus the raisins I removed shared the plate. Sipped a wine cooler made from 3 partial bottles of Pinot Grigio I combined. So gauche but it worked!

                                                                                                                     
                                                                                                                     
                                                                                                                     
                                                                                                                    1 Reply
                                                                                                                    1. It's a busy day. I'm contributing to several events in the borough commemorating the start of the Great War and it seems everyone wants me signing off on my stuff by tomorrow. First up is a candlelit vigil at the Memorial Park on the evening of 4 August. The mayor will preside. A piper will play a lament. A bugler will sound Last Post and, at 11pm on the dot, all lights will be extinguished. The organisers are producing a banner, some 5 metres by 4 metres, with the names of the nearly 3000 men from the area who died and who are remembered on our war memorials. The info has come from my website (http://www.stockport1914-1918.co.uk/) and this is the final check on the list before the printer makes the banner.

                                                                                                                      As for dinner, we're going into the city, Newish restaurant thats only just started to open in the evenings as well as through the day.

                                                                                                                      1 Reply
                                                                                                                      1. re: Harters

                                                                                                                        What an important project you're engaged in, John. Your research and dedication are truly remarkable. Through your efforts the heroes will not be forgotten and their stories will be told.

                                                                                                                      2. A friend going through lots of stuff in her life *needs* to go out - so out it is. And she was specific about where she *needs* to go - Dali. So, Dali it is.

                                                                                                                        I think there will be about 4-5 of us. We'll not make it a late night, since it's a school night for the majority of us (one has the day off tomorrow).

                                                                                                                        But there will be libations.
                                                                                                                        There will be a few nibblies.
                                                                                                                        There will be bitching about life.
                                                                                                                        And there will be laughter.

                                                                                                                        4 Replies
                                                                                                                          1. re: LindaWhit

                                                                                                                            Nothing like a good bitchfest with wine and whine '-)

                                                                                                                            The wine shall take care of the whining and make it all good again!

                                                                                                                            1. re: LindaWhit

                                                                                                                              Nibblies included beef tenderloin on toast with roasted red pepper, deep-fried saffron-battered jumbo shrimp with mojo sauce, baked goat cheese with tomato and basil, pork tenderloin with blue sheep cheese and portobello mushroom, grilled Spanish sausage with fava beans and onions and sherry, and bacon-wrapped prunes filled with goat cheese and almonds.

                                                                                                                              Libations were had. Bitching was done. Laughter ensued.

                                                                                                                              Unfortunately, it's Friday, and there's work to be done. And all indications are it's going to be a right bad beeyotch of a day, for various reasons.

                                                                                                                              I suspect....nay, I KNOW....there will be libations upon arriving at home this evening. After that, no clue. I'll figure something out.

                                                                                                                              1. re: LindaWhit

                                                                                                                                Nibblies sound scrummy. Especially the tenderloin w blue cheese and portobello. Take it in stride today, my dear. I'll be thinking of you as you make your rounds.

                                                                                                                            2. Last night was a very light meal of fresh lumpia: egg crepes stuffed with poached chicken and a crisp lettuce wrap containing a bright medley of red cabbage, carrots, jicama and celery. The assembled lumpia are topped with crushed peanuts and a delicious sweet garlic soy sauce.

                                                                                                                              It has been a couple years since I last made fresh lumpia and the results were not nearly as good as the lumpia my aunt makes for family parties. But all things considered, the wealth of texture and flavor from fresh vegetables and lightly cooked chicken still made for the perfect meal on a muggy summer's night.

                                                                                                                              2 Replies
                                                                                                                              1. Well, since I've been put on a permanent team at work, I've been working late most nights; add to this the BF started his new job this week, so he's no longer available to slave over a hot stove. So on Sunday we cooked up some meals ahead of time, so tonight and tomorrow will be leftovers of mushroom-spinach lasagna and/or bacon-wrapped meatloaf with a brown sugar and ketchup glaze. Plus we have odds and ends - vegetables, pilaf, garlic bread, salad. Pretty casual. :)

                                                                                                                                2 Replies
                                                                                                                                1. re: BabsW

                                                                                                                                  Ick on the working late, but yay! on the permanent team for you and new job for BF!

                                                                                                                                  And now I want meatloaf. :D

                                                                                                                                  1. re: BabsW

                                                                                                                                    and welcome baaaaaaaack!!!! and congrats all around. mushroom spinach lasagna sounds ultra-yummy.

                                                                                                                                  2. We're meeting a friend from Austin who's in town for a few days at the awesome wine bar we recently discovered.

                                                                                                                                    I wonder if another blood sausage "pizza" will make an appearance, and will try to take some pics.

                                                                                                                                    Prost & guten Appetit.

                                                                                                                                    5 Replies
                                                                                                                                    1. re: linguafood

                                                                                                                                      Blood sausage pizza? What kind of sausage and what kind of cheese?

                                                                                                                                      1. re: linguafood

                                                                                                                                        Now blood sausage (or black pudding, as we call them in the UK) is one of those iconic regional foods for which a liking is hard wired into my genes. The generally accepted "best" comes from the tonw of Bury which is on the other side of the metro area from me.

                                                                                                                                        But on pizza???? It's just not right. 'Tis a crime against black pudding and, indeed, a crime against pizza.

                                                                                                                                        1. re: Harters

                                                                                                                                          Alright now, everybody take a deep breath. If you re-read my post, it says blood sausage "pizza", not blood sausage pizza.

                                                                                                                                          I'd explained the dish before, at the occasion of our first visit to the wine bar: it is a wide blood sausage patty topped with shaved beets, crumbled feta, and a drizzle of wasabi mayonnaise, and it is fecking fantastic. I'll try to take a proper pic this time, as my last attempt looked like a triple homicide in a pizza box '-D

                                                                                                                                          1. re: linguafood

                                                                                                                                            WANT.

                                                                                                                                            That really appeals to my inner Northerner.

                                                                                                                                            (note to self: must remember to read posts properly before replying)

                                                                                                                                            1. re: linguafood

                                                                                                                                              I was imagining something like morcilla and goat cheese on flat bread, but this is even better than my wildest dreams! Now I need to get my hands on some grützwurst.

                                                                                                                                        2. made pork and beans in the pressure cooker last night for the first time - used a meaty left over pork shoulder bone and a bag of dried beans - slightly overcooked the beans but I am impressed - took about 1/2 hour once to pressure - one burner on low - and came pretty good so that will be for dinner tonight - some rice in the rice cooker, nuke the P&B and a salad - not much to heat up the house.

                                                                                                                                          1. WFD: Because G is on a liquid diet today I'll have a most simple dinner: the remaining lentil salad lashed with smoked trout, with lots of mustard, in romaine lettuce cups. I'll eat by myself so he won't be tempted. I almost don't want to eat but... Everything will be back to normal, whatever that is, tomorrow night.

                                                                                                                                            9 Replies
                                                                                                                                            1. re: Gio

                                                                                                                                              I'm guessing you do not mean he is on a liquid diet in a good way like martinis for dinner. I hope if it is because of medical tests tomorrow, those tests turn out ok.

                                                                                                                                              1. re: Fowler

                                                                                                                                                Thank you Fowler, you're correct.

                                                                                                                                                1. re: Gio

                                                                                                                                                  Hope everything comes out okay. I hate fasting. :-(

                                                                                                                                                2. re: Fowler

                                                                                                                                                  A friend told me that when she had to go on a fasting diet for bloodwork they told her "only clear liquids after midnight." She said "does that include vodka?" and they said "yep." :-)

                                                                                                                                                  1. re: sandiasingh

                                                                                                                                                    That's too funny. The question remains.. to tell G or Not to tell G.

                                                                                                                                                      1. re: sandiasingh

                                                                                                                                                        I heard that about white wine but now the cheat sheet they send you specifies no alcohol. Cheating on medical prep instructions is dumb IMHO.

                                                                                                                                                    1. re: Gio

                                                                                                                                                      I always forget the lentil and smoked trout combo, it's a winner!

                                                                                                                                                    2. Well, for all my morning prep for ropa vieja, we lost water while a broken fire hydrant was fixed from 5-9ish. And I can't cook like that--so I made like the dad on A Christmas Story and declared that we are going out to eat. We went to a yet untried Itatian bistro, and wow--it was so good. I had veal marsala and they went heavy on the mushrooms. Pap had a lovely piece of salmon with grain mustard sauce and fingerling potatoes. I can't believe I've been ignoring that place for a year. Doh!
                                                                                                                                                      Anyways, water is restored, so ropa vieja tonight.

                                                                                                                                                      1. Cajun Shrimp Caesar salad and Pioneer Woman's "The Bread"

                                                                                                                                                        1 Reply
                                                                                                                                                        1. re: AngelaID

                                                                                                                                                          Google tells me that "Cajun Shrimp Caesar Salad" is quick, easy & tasty, Three of my favorite words... pertaining to food. So it goes on my To Make list. Many thanks.

                                                                                                                                                        2. If the weather holds (and that is a big if) we are making marinated diver scallops, red peppers, Maui onions and Spanish chorizo slices all threaded on skewers and cooked on the grill.

                                                                                                                                                          They have live jazz in the local park on Thursday nights that we like to go to with friends but that totally depends if the weather permits that tonight.

                                                                                                                                                          4 Replies
                                                                                                                                                          1. re: Fowler

                                                                                                                                                            I ended up getting my way and going to the mennonite barbecue. I really should get the burnt ends, my friend John got them one time and kindly shared a little piece. Very fine. But I got addicted to the way Jesse does wings. He smokes them and then fries them so they are crispy. This has ruined me for all other wings.
                                                                                                                                                            I got the peach pie again and goodness does someone know how to bake. The peaches were juicy yet not mushy. I posted a link but my posts seemed to have vanished. Are links to restaurant websites a no no?

                                                                                                                                                            1. re: givemecarbs

                                                                                                                                                              not a no-no at all! weird...

                                                                                                                                                              try again.

                                                                                                                                                              I ADORE peach pie.

                                                                                                                                                              1. re: givemecarbs

                                                                                                                                                                givemecarbs, I saw your kind responses yesterday. As far as I know, linking to a restaurant is acceptable and I have a number of times and others have as well. If I had to guess, your replies, my replies and Harters replies were deleted because in this sub-thread we made reference to a locked thread.That is just a guess though.

                                                                                                                                                                The food in your restaurant link looked great. Something I would definitely enjoy.

                                                                                                                                                                1. re: Fowler

                                                                                                                                                                  Glad you saw them and sorry this happened. The potato salad, which I had never tried startled me because it was ridiculously fresh and almost exactly the way I make it. Rich with finely chopped eggs.
                                                                                                                                                                  Unfortunately for my friend I forgot that I love the combo of baked beans and potato salad and he ordered the baked beans not me. Good thing he shares nicely. I had some grilled zucchini slices as trade bait.

                                                                                                                                                            2. Veal brats simmered in beer/broth, German mustards, roasted golden beets, green salad with smoky EVOO and red wine vinegar, and spicy pickled shallots (my favorite new condiment).

                                                                                                                                                              http://www.bonappetit.com/recipe/spic...

                                                                                                                                                              1 Reply
                                                                                                                                                              1. re: sandiasingh

                                                                                                                                                                Oooh...please don't share condiment recipes... have a bit of a problem ;)

                                                                                                                                                              2. Cabbage & Weenies
                                                                                                                                                                Corn Bread Sticks
                                                                                                                                                                Yellow Squash from the Garden.
                                                                                                                                                                Carrot Cake.

                                                                                                                                                                2 Replies
                                                                                                                                                                1. Rosemary vinaigrette marinated pork roast is baking in the oven. Fresh mashed potatoes with lots of butter, milk, whipped cream cheese and salt and pepper. Steamed asparagus with butter as the veg. Love summer a-spare-of-guts as my dad called them. He had a weird sense of humor. :-)

                                                                                                                                                                  12 Replies
                                                                                                                                                                  1. re: suzigirl

                                                                                                                                                                    Mom always called it sparrow grass. Old folks are weird.

                                                                                                                                                                    1. re: gaffk

                                                                                                                                                                      Ass-per-grass. But none of that tonight. Twist on an old favorite: instead of broccoli and elbows (sub your favorite pasta here), it's garlic and oil, hot sausage, broccoli, white beans, zest and juice of half a lemon, bite sized rigatoni.

                                                                                                                                                                          1. re: roxlet

                                                                                                                                                                            Me three!

                                                                                                                                                                            And my Mom called it ass-per-rah-guss.

                                                                                                                                                                            1. re: LindaWhit

                                                                                                                                                                              When I was young, asparagus was considered a rare treat, and a rich person's food. My parents had some friends whom my mother considered profligate because the wife would serve the husband (and only the husband, not their 3 boys) asparagus every night when it was in season. And yes, it had to be in season!

                                                                                                                                                                              1. re: roxlet

                                                                                                                                                                                That was the only time we could get asparagus back in the 60s and 70s - "in season" was a phrase we knew. Oranges in the summer? Nope, Mom wouldn't buy them, if they were even to be had in the supermarket.

                                                                                                                                                                                1. re: roxlet

                                                                                                                                                                                  An aww and a hug to the three of you, grazie :) When I was young, my mom would buy native asparagus from Shaskus Farm, this little hut of a farm stand, one town over. To this day, my mom eats it just about every day in season, either on toast or as cream of asparagus soup. She doesn't even get bored of it or crave a new prep at all.

                                                                                                                                                                        1. re: gaffk

                                                                                                                                                                          Sparrow grass is an old name for it here in the UK. WikiP has the earliest recorded mention as at 1791.

                                                                                                                                                                          1. re: Harters

                                                                                                                                                                            That makes sense. Mom (a big history nerd) always told me sparrow grass was what Thomas Jefferson called it . . . I think she even credited him with bringing it to the US from Europe.

                                                                                                                                                                        2. And so the motivation was short-lived. I stopped by a local meat market that does its own roast beef and sells the resulting jus as well. Dumped the deli-cut rare beef in the jus and warmed it, put it on a roll with horseradish. Sliced potato and onion thin and roasted with EVOO and S&P. My own version of french dip & chips.

                                                                                                                                                                          3 Replies
                                                                                                                                                                          1. re: gaffk

                                                                                                                                                                            I just had roast beef sandwiches and horsey sauce the other night. They really hit the spot. Hope yours did as well. They sure sound good.

                                                                                                                                                                            1. re: suzigirl

                                                                                                                                                                              Yep. The advantage of the meat market is the beef is rare, so even warming them they stay a nice medium. A good fast low-clean-up dinner.

                                                                                                                                                                            2. Sausage and peppers are up tonight. Deb's a bit under the weather but that's probably a small price to pay for having too much fun recently.

                                                                                                                                                                              It's been busy since our return on Sunday. Things should be under control around noon tomorrow. Tarry Lodge is calling my name.

                                                                                                                                                                               
                                                                                                                                                                              47 Replies
                                                                                                                                                                                1. re: steve h.

                                                                                                                                                                                  Sausage & peppers. It's been a while . . .looks good enough to keep in mind for next week.

                                                                                                                                                                                  1. re: gaffk

                                                                                                                                                                                    I grew up in New Jersey. My buddy's mom drove us to Palisades Park where I first tasted sausage and peppers.

                                                                                                                                                                                    To this day, it reminds me of both northern New Jersey and the Jersey Shore.

                                                                                                                                                                                     
                                                                                                                                                                                    1. re: steve h.

                                                                                                                                                                                      I grew up in Philly with annual vacations at the Jersey shore. Sausage & peppers are a staple in the SEPA/SJ region.

                                                                                                                                                                                      1. re: gaffk

                                                                                                                                                                                        Spring Lake was where my folks took me every July. I could always bring a friend.

                                                                                                                                                                                        Good times.

                                                                                                                                                                                        1. re: steve h.

                                                                                                                                                                                          We did Cape May before it was trendy. Frank's Arcade, the Ugly Mug, Morrow's Nut House. Grandparents on the third floor; aunts, uncles, cousins mix it up on the first two floors with nuts, fudge and pinochle.

                                                                                                                                                                                          1. re: gaffk

                                                                                                                                                                                            Cape May is mighty pretty. It was our destination of choice after we bought our sailboat, a Pacific Seacraft 34 that we named Morning Calm.

                                                                                                                                                                                            The shakedown south was not pretty. I'm pretty sure I made more errors than Marv Throneberry. The capper was when I pulled into Canyon Club Marina at low tide. Deb threw a bow line to the dock guy, a college wrestler making some summer bucks. My keel dug into the mud, wrestler guy thought he could pull us in. Hah! I give him credit for trying. I hope the hernia stuff has healed by now. At any rate, I told him and staff to chill until the tide came in.

                                                                                                                                                                                            I sat on deck sipping beers and reflecting on my incompetence on the sail south until the rising waters gently brought us into the slip. I later took Deb to the Mainstay Inn for a few days so we could get our heads straight. That's where we learned to love Cape May.

                                                                                                                                                                                            The sail home was quite an adventure but by the time we hit New York's East River we were a seasoned team.

                                                                                                                                                                                            Too much fun.

                                                                                                                                                                                          2. re: steve h.

                                                                                                                                                                                            Early on when we started dating, rjbh20 spent a memorable holiday weekend in Spring Lake in the rain. However, it's L.I.'s North Fork that has my heart.

                                                                                                                                                                                            1. re: roxlet

                                                                                                                                                                                              We were almost neighbors!

                                                                                                                                                                                              Deb and I loved sailing to Block Island which is mere spitting distance to the North Fork.

                                                                                                                                                                                              1. re: steve h.

                                                                                                                                                                                                We spent about 12 summers in Mattituck. The land that time forgot.

                                                                                                                                                                                                1. re: roxlet

                                                                                                                                                                                                  Nice.

                                                                                                                                                                                                  It's good living/shopping on the economy. Being considered a local rather than a day tripper can be quite rewarding.

                                                                                                                                                                                                  1. re: steve h.

                                                                                                                                                                                                    We were always perplexed by people buying corn at the supermarket in the middle of the summer! Why would you do that...maybe it's cheaper, I don't know.

                                                                                                                                                                                                    1. re: roxlet

                                                                                                                                                                                                      Probably because its cheaper.

                                                                                                                                                                                                      When McD's first offered lobster rolls the franchises in Maine and NH sold more than any other state. I can only imagine it was due to the price.

                                                                                                                                                                                                      Of course this was before the recent major price drops, nowadays lobster is cheaper than chicken!

                                                                                                                                                                                                      1. re: foodieX2

                                                                                                                                                                                                        what the what??? your McD's serve lobster rolls???

                                                                                                                                                                                                        1. re: mariacarmen

                                                                                                                                                                                                          Yes, its a "seasonal speciality" not unlike the Shamrock shake, LOL.

                                                                                                                                                                                                          come to think of it I didn't hear it advertised last year, maybe because lobster was less than $2.99 a lb. Looks like its still available in Canada
                                                                                                                                                                                                          http://www.mcdonalds.ca/ca/en/menu/fu...

                                                                                                                                                                                                        2. re: foodieX2

                                                                                                                                                                                                          "nowadays lobster is cheaper than chicken!"

                                                                                                                                                                                                          ??? where? I'm moving, even if it means colder winters!

                                                                                                                                                                                                          1. re: JTPhilly

                                                                                                                                                                                                            Yes, the winters will definitely be colder, but perhaps you can just take a vacation in Maine!

                                                                                                                                                                                                            1. re: JTPhilly

                                                                                                                                                                                                              Currently, in our neck of the NE, eastern Massachusetts north of Boston, supermarket lobster are 5.99$/lb. During the next few months the prices may go down to 3.99 or lower. For a short time last Summer they went as low as 1.99. Certainly not good for the New England lobsterpeople.

                                                                                                                                                                                                    2. re: steve h.

                                                                                                                                                                                                      Ahem, Block Island is part of Rhode Island, my home state and an often overlooked summer gem.. New Yorkers and others are welcome as we are a friendly bunch.

                                                                                                                                                                                                      1. re: Berheenia

                                                                                                                                                                                                        I bought my boat at the Newport in-water show. Been going there for years. It's mighty pretty.

                                                                                                                                                                                                        Block Island, after Labor Day, throttles back and becomes a pleasant little New England village with 360-degree water views. That's when I like it best.

                                                                                                                                                                                                2. re: gaffk

                                                                                                                                                                                                  Long Beach Island at the "Dew Drop Inn" was where my family went. :-)

                                                                                                                                                                                                  1. re: LindaWhit

                                                                                                                                                                                                    Seaside Heights was the goto place when I got my license. My friends and I would pile into the car Friday night and return Sunday evening. I learned to hate the Garden State Parkway. ;-)

                                                                                                                                                                                                    1. re: steve h.

                                                                                                                                                                                                      That's a quickly learned hatred. I don't miss the GSP. Now I just have Route 3 South, 6A and 6 trying to get to the Cape.

                                                                                                                                                                                                      1. re: steve h.

                                                                                                                                                                                                        I despise driving in NJ period. The signage is awful. My parents moved there after we were out of the house, and I'd go there to bring my mother places, and I used to say that the places were in the black holes of NJ -- you'd get where you were going, you never knew how you got there, and you could never get there again. Thankfully, my son will be going to school in New Haven, and not to any schools where the trip starts by crossing the GW bridge!

                                                                                                                                                                                                        1. re: roxlet

                                                                                                                                                                                                          I hear you. While the drive to New Haven can be a real pain on I95, it's mere flirtation compared to the bridge crossings (GW and Tappan Zee). I commuted to Princeton (weekends at my home in Connecticut, weekdays in New Jersey) for close to a year. It was no picnic.

                                                                                                                                                                                                          1. re: roxlet

                                                                                                                                                                                                            Driving in NJ is a special sort of hell but 95 in CT is no bowl of cherries :)
                                                                                                                                                                                                            If you make a wrong turn or miss an exit in NJ you are done for - no turning around no turning back - you have been vectored to the unknown and are likely to wander the piney woods lost for eternity.
                                                                                                                                                                                                            NJ Turnpike is what stands between me and most of my family - I flat out refuse to drive to visit between Memorial Day and Labor Day - too many bad experiences.

                                                                                                                                                                                                        2. re: LindaWhit

                                                                                                                                                                                                          We didn't stay at no fancy Inn ;) 24 Jackson Street: grandma and grandpa on the third floor; aunt, uncle and 4 cousins on second floor; mom, dad, 3 sisters and I on first floor. It's where I cultivated my love of fudge, incompetence at pinochle and some mean skeeball skills.

                                                                                                                                                                                                          Took mom back for a week a2 or 3 years ago and stayed in the "penthouse" at 24 Jackson St, now a very trendy B&B. The decrepit Virginia Hotel across the street, which had introduced the family to gazpacho, is now also redone with a fabulous restaurant. Happily the Ugly Mug on the mall and the arcade on the boardwalk remain.

                                                                                                                                                                                                          1. re: gaffk

                                                                                                                                                                                                            softly chuckling to self.

                                                                                                                                                                                                            Neither Cape May nor the Mainstay were very fancy 15 years ago. Especially in the off season. Still, it's a beautiful town.

                                                                                                                                                                                                            I used to play pinochle for small stakes. Good game.

                                                                                                                                                                                                            1. re: steve h.

                                                                                                                                                                                                              Agreed, it's a lovely town full of Victorian gingerbread and best visited off-season.

                                                                                                                                                                                                            2. re: gaffk

                                                                                                                                                                                                              Hey, I grew up going to Wildwood Crest... fancier than Wildwood LOL so anything in actual Cape May seemed really fancy! We rented "apartments" in a pile of a victorian on the Pacific Ave - more than 2 decades ago now - looks nicer on street view these days, the owner would lend us lobster pots and fishing rods. I still love the shore.

                                                                                                                                                                                                              1. re: JTPhilly

                                                                                                                                                                                                                I've spent my fair share of time in both Wildwood and the Crest. Good times during my, er, shall we say misspent young adulthood.

                                                                                                                                                                                                        3. re: steve h.

                                                                                                                                                                                                          Hope Deb got some of her get-up-and-go back with this meal!

                                                                                                                                                                                                      2. re: steve h.

                                                                                                                                                                                                        Hope she feels better soon. Are you at the helm while she is down?

                                                                                                                                                                                                          1. re: steve h.

                                                                                                                                                                                                            Good man. James always has my back, too. We appreciate that. Good for you, Steve.

                                                                                                                                                                                                        1. re: steve h.

                                                                                                                                                                                                          The only time I've had American Italian style sausage n& peppers was in NYC during the Feast of San Gennaro. Just fab. We make it for dinner now & again - but the supermarket supply of "Sicilian" sausages isnt consistent.

                                                                                                                                                                                                          1. re: Harters

                                                                                                                                                                                                            Are they called Sicilian sausages in England? They're just Italian sausages here, spicy or sweet, with fennel or without.

                                                                                                                                                                                                            1. re: roxlet

                                                                                                                                                                                                              That's what my usual supermarket calls them. To be precise they call them "Sicilian Style". Always with fennel. And we don't get the option between sweet and spicy. I do love American spicy.

                                                                                                                                                                                                            2. re: Harters

                                                                                                                                                                                                              Good call on the San Gennaro festival. The old Italian neighborhoods are going (have gone?) the way of the dinosaur.

                                                                                                                                                                                                              I like the way you travel.

                                                                                                                                                                                                              1. re: steve h.

                                                                                                                                                                                                                Festival was good fun - even though it threw it down with rain. I reckon most folk were tourists, rather than locals.

                                                                                                                                                                                                                1. re: Harters

                                                                                                                                                                                                                  I used to go to that festival back in the day. Sausice and peps, zeppoli. Yum.

                                                                                                                                                                                                                2. re: steve h.

                                                                                                                                                                                                                  Le Festa is still celebrated, Big Time, in the North End of Boston. From the beginning of June to the first week-end in October there are bands, food carts, parades, statues of saints carried through different neighborhoods depending on the sponsoring Italian club or society. Merriment meant to be shared by all.

                                                                                                                                                                                                                  1. re: Gio

                                                                                                                                                                                                                    Thanks Gio, that's good to know. I've been thinking lately that I've been neglecting my own backyard in my travels.

                                                                                                                                                                                                                    1. re: steve h.

                                                                                                                                                                                                                      I'm sure many if us are guilty of same. This year marks the 100th anniversary for some of these Feasts and 95 years for others.

                                                                                                                                                                                                                      http://www.mattconti.com/NorthEnd/Fea...

                                                                                                                                                                                                              2. re: steve h.

                                                                                                                                                                                                                I love sausages and peppers. My version has at least half vinegar peppers, either hot or sweet, sometimes both. Hope Deb will be 100% ASAP.

                                                                                                                                                                                                                1. re: Gio

                                                                                                                                                                                                                  Deb's a little cranky but she'll self-medicate with a little Orvieto tonight.

                                                                                                                                                                                                                  Speaking of Orvieto, I had the best boar sausage there awhile back. Lentils on the side. The chef/owner of the little place was a philosopher/artist type. We talked, ate, drank and laughed for some time.

                                                                                                                                                                                                              3. Finally, the pickles and sausages dinner. Pickled eggs, turnips and beets (mine); Moroccan pickled carrots with ginger, and pickles (CH-er Gretchen's generous gift); store-bought sauerkraut & cornichons; The sausages were an assortment of smoked brats, stadium brats, and smoked with chili peppers; an arugula, basil & zuke salad with lemon zest, truffled pate, Harley Farms Monet chevre, and goat brie; toasted ciabatta, potato chips, and Stella Artoise. All beautifully prepped & plated by the BF, of course.

                                                                                                                                                                                                                Gretchen's pickles, especially those carrots, were wonderful - so gingery! I'm going to have to get the recipe from her, which i think is on the pickling thread.

                                                                                                                                                                                                                 
                                                                                                                                                                                                                 
                                                                                                                                                                                                                 
                                                                                                                                                                                                                27 Replies
                                                                                                                                                                                                                  1. re: mariacarmen

                                                                                                                                                                                                                    Those eggs are lovely! I bet they taste as good as they look with the extra days they got, too.

                                                                                                                                                                                                                    1. re: weezieduzzit

                                                                                                                                                                                                                      thanks! i do love the way they look. and they were great but needed salt - the pickle didn't actually call for salt, which i thought odd - maybe it would toughen the eggs? i added a little, but then we just sprinkled some on at the table.

                                                                                                                                                                                                                    2. re: mariacarmen

                                                                                                                                                                                                                      Not a big pickle fan personally, but a great looking spread.

                                                                                                                                                                                                                      1. re: rjbh20

                                                                                                                                                                                                                        coming from you, that's quite a compliment. thanks! i'll tell the BF. I've already told him of the bar you set here.

                                                                                                                                                                                                                        1. re: mariacarmen

                                                                                                                                                                                                                          Everything looks wonderful, MC. As usual.

                                                                                                                                                                                                                          1. re: mariacarmen

                                                                                                                                                                                                                            That looks awesome. I've never had pickled eggs. What are those like? Does pickling alter the texture of the eggs at all?

                                                                                                                                                                                                                            1. re: roxlet

                                                                                                                                                                                                                              it does - it does toughen the whites a tad, but they taste wonderful. they taste sweet/sour from the brine, but with a little sprinkle of salt you get the eggy goodness.

                                                                                                                                                                                                                              I used to go to this longshoreman bar 100 years ago in Long Beach, CA, and they served hot dogs split down the middle with a pickle spear, icy cold beers, and pickled eggs. aaaahhh...memories....

                                                                                                                                                                                                                              1. re: mariacarmen

                                                                                                                                                                                                                                ... geese cackle, feathers tickle, belts buckle, beets pickle, but -- crackle -- makes the world go 'round...

                                                                                                                                                                                                                                  1. re: roxlet

                                                                                                                                                                                                                                    OK, now that's an old commercial! I'd not seen it before.

                                                                                                                                                                                                                                      1. re: roxlet

                                                                                                                                                                                                                                        I thought he was waxing poetic, not quoting Snap, Crackle and Pop! ;)

                                                                                                                                                                                                                                          1. re: mariacarmen

                                                                                                                                                                                                                                            Well, it belongs to the Rice Krispies guys. I thought it was original!

                                                                                                                                                                                                                                1. re: mariacarmen

                                                                                                                                                                                                                                  The beet-pickled eggs are especially beautiful. For how long did you brine them?

                                                                                                                                                                                                                                  1. re: JungMann

                                                                                                                                                                                                                                    thanks! 1 week. supposedly, the longer you brine them the more the pink encroaches on the yellow.

                                                                                                                                                                                                                                    1. re: mariacarmen

                                                                                                                                                                                                                                      Beet-pickled eggs are the best! My mother always made them at Easter when I was a kid. The pink color does encroach farther and farther into the white the longer you leave them - they are gorgeous if you let them sit a long time, but the brine does toughen the white a bit more the longer they sit.

                                                                                                                                                                                                                                      They're also FABULOUS if you devil the centers - I got that idea from a friend of mine a couple of years ago and it was so deliciously brilliant that I always devil mine now.

                                                                                                                                                                                                                                        1. re: biondanonima

                                                                                                                                                                                                                                          The recipe from The New Midwestern Table for beet pickled eggs has an addictive spice combination of cinnamon, corriander and red pepper in the cider-vinegar pickling mix. And features a honey-lemon hot mustard topper as you serve the sliced eggs.
                                                                                                                                                                                                                                          My review is over on the Cooking From thread here http://chowhound.chow.com/topics/9214...

                                                                                                                                                                                                                                          Great after only a day and still wonderful days later. After a week, the pink had encroached all the way to the yolk.

                                                                                                                                                                                                                                          1. re: MidwesternerTT

                                                                                                                                                                                                                                            I need to try these - I made a couple of her recipes recently and I am definitely looking forward to more. My mother's recipe is very simple, no spices at all, just vinegar, sugar and beet juice, but I can see where those spices would be delicious in combination!

                                                                                                                                                                                                                                    2. Not very exciting fare here. Last night a gift from the MIL of a pea soup was a rare dud. She's a soup queen and it's the first time one of her soups hasn't been to our liking. We ditched it (very guiltily) and made Fuchsia Dunlop's Emergency midnight noodles. I'm not sure what to tell the MIL when she asks if we enjoyed it. I even purchased a nice dry sherry to serve it with at her insistence.

                                                                                                                                                                                                                                      Tonight I'm suffering from a mild cold so the bloke will be cooking. Another night of a big plate of brussel sprouts. We might chop up some of my homemade bacon and add crisped bits to serve. It's Friday here so wine will be flowing. I'm sure it will numb the sore throat.

                                                                                                                                                                                                                                      Tomorrow we're out to dinner here http://molten.co.nz . This was a great place to go 6 years ago before we left on our travels so it will be interesting to see if it's still good. It will be our first child-free evening in well over a year. No doubt we'll spend our evening discussing the child!

                                                                                                                                                                                                                                      9 Replies
                                                                                                                                                                                                                                      1. re: Frizzle

                                                                                                                                                                                                                                        Good looking menu at Molten - I'd be spoilt for choice. Will you review for the Oz/NZ board?

                                                                                                                                                                                                                                          1. re: Harters

                                                                                                                                                                                                                                            A review on that board might be good. There are tumbleweeds and crickets there right now. The only people who post to it are people travelling to NZ and asking where to eat.

                                                                                                                                                                                                                                            This is the restaurant I really want to go to but need to talk the bloke into going to a game restaurant. Maybe next year! http://huntgatherfeed.com It's been around since the eighties and the offspring of the original owners have recently taken it over, refreshed the menu and thrown out the eighties furniture. The food has always been good but off-puttingly heavy - a massive piece of meat with a rich sauce. Now it's supposed to be much lighter but still fantastic.

                                                                                                                                                                                                                                          2. re: Frizzle

                                                                                                                                                                                                                                            Oh MY! This sounds heavenly, Frizzle! And it's only the appeteaser!

                                                                                                                                                                                                                                            PAPPARDELLE
                                                                                                                                                                                                                                            wild rabbit, saffron, honey glazed baby carrots & creme fraiche

                                                                                                                                                                                                                                            Enjoy!

                                                                                                                                                                                                                                              1. re: LindaWhit

                                                                                                                                                                                                                                                That's exactly what I was thinking of getting.

                                                                                                                                                                                                                                              2. re: Frizzle

                                                                                                                                                                                                                                                too bad about the MIL soup.... maybe she hadn't tasted it first?

                                                                                                                                                                                                                                                oh MY on that menu! please get this so I can live vicariously? "GRUYERE & POTATO SOUFFLÉ pear relish, walnut vinaigrette & salad leaves". yum!