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What's for Dinner #317 - Yes, it's Summer, Summertime is here... [Through August 9, 2014]

I thought it was time for the WAR summertime song...

"Riding round town with all the windows down
Eight track playing all your favorite sounds
The rhythm of the bongos fill the park
The street musicians trying to get a start

'Cause it's summer, summer time is here
Yes, it's summer, my time of year
Yes, it's summer, my time of year"

Summer seems to be winding down for some. Here in San Francisco we're getting our typical cool and foggy weather. i do miss the days of my yute, warm, sunny days, eight track blaring from some cat's lowrider... yep, this was definitely one of the soundtracks of my coming of age!

whatcha got on the stove/grill tonight?

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  1. the David Lebovitz caramelized pork ribs were a hit, though we both would have liked them spicier - and that's after i added 4 dried thai bird chilies to the sauce. this really is a very simple dish with very good flavors,and the meat was super tender.

    the creamy garlicky coleslaw was really good. it calls for any veggie you want, and then the dressing of mayo, RWV, dijon, pepper, and minced garlic. i used green cabbage, scallions, arugula that needed to be used, jalapeno, cilantro, radishes, cherry tomatoes, and minced ginger. very nice with the pork.

     
    5 Replies
    1. re: mariacarmen

      REALLY need to cook at home this week! We stretched our dine out spree another evening and it was a big payoff, as we discovered a new-to-us sushi bar. I think this one will be in the regular rotation, if tonight's showing was any indication. And they do aburi by the piece!

      1. re: mariacarmen

        This is where I get all trashy and keep Cholula at the table, often hidden in my purse.

        Looks delicious though!`

        1. re: mariacarmen

          I'm not sure which of his rib recipes you used, but those look fabulous.

            1. re: mariacarmen

              Great, thanks! I have Lebovitz's My Paris Kitchen, but haven't made this recipe yet. Several people did though during his COTM month recently and the reports were glowing.

        2. Nothing exciting over here. Bf had leftovers. I had some roasted veggies in corn tortillas, with melted cheese and hot sauce.

          Salted caramel chocolate bars for dessert.

          1. Spending a few days at the beach cottage we used to rent every summer. Lots of great times here.

            Minimal kitchen equipment and no inventory, coupled with a need to keep things manageable for the wisdom tooth patient yielded grilled swordfish on tomato & red onion confit with bacon & shallot fresh corn pudding. The latter was totally winged and it worked.

             
            1 Reply
            1. re: rjbh20

              The corn pudding was fabulous, and made another appearance this morning with bacon and eggs. An amazing go-with.

            2. Tonight I'm dining with clients who are in from the Midwest. Already checked the menu: I'm leaning towards grilled octopus salad and a small plate of pickled herring. Could change depending on specials.

              1. Last night's plan for kedgeree went to ratshit, with herself going out for pizza with the coven. And me having a cheese omelette & salad.

                So, we'll have another try at kedgeree.

                4 Replies
                  1. re: mariacarmen

                    You'll be familiar with the three sister witches in Macbeth then.

                    A tasty stew in the making:

                    Fillet of a fenny snake,
                    In the cauldron boil and bake;
                    Eye of newt and toe of frog,
                    Wool of bat and tongue of dog,
                    Adder's fork and blind-worm's sting,
                    Lizard's leg and owlet's wing,
                    For a charm of powerful trouble,
                    Like a hell-broth boil and bubble.

                    1. re: Harters

                      but of course. the Bard makes no mention of pizza, though....

                      1. re: Harters

                        Love it.

                        Jimmy Buffet describes his wife's cronies as "The International House of Women." It's a play on an American fast food chain.

                        The Bard is always a hoot:

                        First Witch
                        When shall we three meet again
                        In thunder, lightning, or in rain?

                        Second Witch
                        When the hurlyburly's done,
                        When the battle's lost and won.

                        […]

                        First Witch
                        I come, Graymalkin!

                        Second Witch
                        Paddock calls.

                        Third Witch
                        Anon.

                        ALL
                        Fair is foul, and foul is fair:
                        Hover through the fog and filthy air. (1.1.1)

                        It takes all my willpower not to shout out these lines like the audience does at Rocky Horror. Way too much fun.

                  2. I love our string of Summertime songs. :-)

                    Today we're heading back up into the mid- to high-80s, with humidity, so the A/C was turned back on last night. Still slept like crapola, so something easy for tonight. I just don't know what yet. Brain is only on about 35% power, and I'm in the midst of billing hell. I'll figure it out later.

                    4 Replies
                    1. re: LindaWhit

                      Just noticed I bought peeled shrimp instead of shell on (duh) so I'm thinking Thai curry tonight. Really craving snap peas but there seems to be a shortage as I haven't seen them in my usual haunts for a few weeks so may splurge and get some English peas and do a bit of shelling on our new back deck.

                      1. re: LindaWhit

                        The hodgy-podgiest of meals. I knew I had some summer squash to use up from my co-worker's CSA (she brings in several bags of veggies each week for anyone to take). I also remembered I had about a half of a red bell pepper and a handful of sugar snap peas, and a farmers market tomato.

                        So....I chunked the yellow squash, halved the sugar snap peas, chopped the bell pepper and tomato. Sauteed the lot of it in stages in some olive oil, adding some salt and dried thyme, keeping the veggies crisp. That was poured over some ditalini rigati (the only smallish pasta I had), and I added a can of Genova Tonno with its oil. Stirred it all together, and put some into a bowl topped with toasted bread crumbs.

                        The "side dish" was some garlic bread. I had bought a mini-baguette a few days ago and it needed to be used.

                        I'm not sure what all I was thinking with this meal, but I've been firing on about 35% all day after a lousy night's sleep, so I'm not surprised at the half-assedness of the meal. Oh well. Pffttttt....It fed me. And at least the wine is good.

                        Tomorrow is another day.

                        1. re: LindaWhit

                          wasn't it good? it sounds good! especially the tuna and the breadcrumbs...

                          1. re: mariacarmen

                            It was OK. Not stellar. The toasted panko added some nice crunch to the otherwise "soft" pasta/veg dish. If I had had some basil, that would have been nice to toss on top as well - but I fried mine on the deck.

                            I'll have the rest cold for lunch tomorrow.

                      2. Since our baby boy left us forever on Friday morning, there hasn't been any cooking @casa lingua. Our friends have been incredibly supportive, and have invited us over every evening since, so we don't have to hang around in the now much emptier house.

                        Tonight will be the first time we'll stay in - at least for dinner, as we might well go out for drinks (again).... one of the things keeping us on the sane side these days.

                        Pork tenderloin cut into medaillons will be seared in the pan, baby bellas sautéed with a splash of cognac and crème fraîche will make a sauce of sorts, romaine & 'maters in some sort of ranch concoction.

                        19 Replies
                        1. re: linguafood

                          big hugs to you and the man. glad you have supportive friends. you'll heal, slowly, and live to love another little critter again. xoxo

                          1. re: linguafood

                            {{{Many, many hugs}}}}, lingua. Dinner sounds comforting.

                              1. re: linguafood

                                I'm so, so sorry lingua. this is the first I've heard. Kudos to good friends fro keeping you fed.

                                  1. re: linguafood

                                    So, so sorry Lingua! There's just nothing easy about losing a part of your family. Take care of yourselves!

                                    1. re: linguafood

                                      So sorry for your loss, lingua. It's so hard to say goodbye to our fur relatives. My heart hurts for you.

                                      1. re: linguafood

                                        Sad to see the Dude leave us, but he had a great life at casa lingua where he was so loved.

                                        1. re: linguafood

                                          Oh Lingua. Such a shame, and so sad making. I'm so very sorry.

                                          1. re: linguafood

                                            I am truly sad for you and your husband. I know how hard this is on you both. Not being able to fix our furry friends is heartbreaking. Take time to heal and know he was loved.

                                            1. re: linguafood

                                              Sorry for your loss, lingua. There's no shelf-life for mourning so cherish your memories of the Dude and maybe smile a bit when you conjure all the goofy cat stuff/mischief that went on in the past.

                                              1. re: linguafood

                                                Thank you all for your kind words. It was a difficult week, and we still miss the dude something fierce. He was a magnificent cat.

                                                1. re: linguafood

                                                  Hugging my kitties just a bit tighter this week.

                                                2. re: linguafood

                                                  Lingua, I'm so sorry for your loss. Both of my critters, as well as myself, send hugs.

                                                  1. re: linguafood

                                                    So sorry for your loss. My first furbaby died 10 years ago and I still miss him. I'll raise a glass in honor of the dude tonight!

                                                    1. re: biondanonima

                                                      Thank you, bionda! It does get easier with time, thankfully.... although when we picked up his paw print at the vet yesterday I totally lost it.

                                                      I've gone through this before with 2 dogs, but the dude and I were very close, and it happened so much sooner (not to mention faster) than we had anticipated.

                                                      We've been toasting him *a lot* these days, and will continue to do so :-)

                                                    2. re: linguafood

                                                      I'm behind on the thread...had been hoping he would pull through. I'm so sorry for the loss of the little guy. Take care of yourselves.

                                                      1. re: linguafood

                                                        Sorry for your loss, Lingua. They bring so much happiness to our lives, and it’s very hard when they pass. I gave my spotted 2 Balls a big hug tonight in memory of your kitty, and I’m about to toast to the dude with a very dry martini. #kittaysrule

                                                        1. re: linguafood

                                                          So very sorry for your loss lingua, they do leave such a hole. The dog has gotten a lot of extra love this week in honor of the Dude.

                                                        2. You've virtually eaten the food. Now virtually visit the view from the kitchen window at Casa Harters.

                                                          http://chowhound.chow.com/topics/984824

                                                          9 Replies
                                                              1. re: LindaWhit

                                                                you forgot to "heart" it.

                                                                just giving you a "heart" time, LW!

                                                              2. re: Harters

                                                                That is such a great idea for a thread, Harters. Your red flowers are absolutely stunning.

                                                                1. re: Harters

                                                                  Lots of work there, Harters! That looks wonderful!

                                                                  1. re: Harters

                                                                    What a lovely garden, John. I wish I had such a beautiful view but James wasn't buying the house for a view from the kitchen in his twenties. His priority in the kitchen was a dishwasher. I have a lovely view of our privacy fence.:-(

                                                                      1. re: Harters

                                                                        Love your garden John. Really great idea for a thread!

                                                                      2. I bought these gorgeous, huge purple artichokes over the weekend from the stupid-market. not sure, but I think we'll steam and stuff them with something... growing up, my mom's go-to dipping sauce for artichoke leaves was a heavy concoction of mayo, vegetable oil, yellow mustard and vinegar. it sounds awful but I loved it. the bf won't like something that heavy so i'll make something lighter. melted butter, maybe a touch of mayo, some minced shallot and thyme sounds about right.

                                                                        thin-cut rib-eyes for the main, using my new DeBuyers pan! not sure about the carb yet, but for the BF, there must always be a carb...

                                                                         
                                                                        8 Replies
                                                                        1. re: mariacarmen

                                                                          OMG, those are beautiful! My favorite food since childhood. Sadly, the artichokes here on the east coast are just pathetic, even pricey ones from WF or Balduccis. I like them with a 60/30 mix of mayo and plain yogurt with fresh tarragon and curry salt mixed in.

                                                                          1. re: mariacarmen

                                                                            They're very pretty! My mother always gave us melted margarine with our 'chokes. We never had butter in the house, and none of us knew the difference until high school.

                                                                            1. re: mariacarmen

                                                                              They look lovely. I don't think I've ever cooked an artichoke - apart from frozen artichoke bottoms (which end up stuffed as part of a mezze meal. And I'm sure I've never even seen purple ones before - do they hold their colour when cooked?

                                                                              1. re: Harters

                                                                                I've no idea - i've only ever cooked the green ones. i'll let you know tomorrow. here's hoping...

                                                                              2. re: mariacarmen

                                                                                And all I will EVER think of when I see them is:

                                                                                "Might gonna choke Artie, but they ain't gonna choke Stymie!"

                                                                                https://www.youtube.com/watch?v=kNSzZ...

                                                                                1. re: mariacarmen

                                                                                  My mother made the same sauce for artichokes, minus the vegetable oil but with a pinch of sugar added to balance the vinegar. It is delicious! She often served it with flank steak, too.

                                                                                  1. re: mariacarmen

                                                                                    You are lucky to get such gorgeous artichokes, MC. I love them with a passion. Favorite method is my mother's: stuffed with highly seasoned breadcrumbs & EVOO and steamed with stem too. Nothing else needed.

                                                                                    1. re: Gio

                                                                                      i know! yes, they're a long-time favorite with me too.

                                                                                      you know, I've tried to like the breadcrumb method, but it always seems just like a bunch of flavored mush... I must be doing it wrong.

                                                                                  2. Had a nice weekend jaunt to cooler climes, but came back to the little cooking rut I've been feeling. Eh, we all get it. I'm doing Moroccan shrimp tagine with couscous tonight. And will elaborate more when this whole skipping cursor/missing letters thing is fixed!

                                                                                    1. These beautiful Listada De Gandia heirloom eggplants are one of my favorite things coming out of the garden right now. I have squash blossoms to sautee, some fresh mozzarella, tons of basil and other herbs, but no tomatoes ready right now (I canned over the weekend.) The eggplant will probably be sliced and pan fried, they're so good they don't need to be disguised with a heavy coating.

                                                                                       
                                                                                      3 Replies
                                                                                      1. re: weezieduzzit

                                                                                        I love these eggplants (which tend to be called Graffiti eggplants here). They don't need salting and don't sponge up oil like other eggplant varieties. Wish I had room to grow them!

                                                                                        1. re: weezieduzzit

                                                                                          How wonderful is Summertime gardening! I Love these.

                                                                                          1. Dinner tonight will be roasted pork shoulder. I have some parboiled potatoes in the fridge that will be quartered, sauteed in a bit of olive oil and tossed with caramelized onions. Second side will be roasted eggplant, cherry tomatoes and garlic. Dessert will be the remainder of the orange cardamom olive oil cake from the weekend.

                                                                                            1. I went to an Italian dinner party in which the movie Big Night was also played. It was the theme as my friend is a foodie and film buff.

                                                                                              I made Shrimp pasta en papillotes. We made our own pasta noodles and decided to do a pistachio pesto instead of a pine nut pesto. I was asked to bring a wine and I bought two bottles of a white wine, one to cook with, and one to bring.

                                                                                              It turned out really great despite my horrible phone photo.

                                                                                               
                                                                                              1 Reply
                                                                                              1. WFD: Steamed striped bass, Summer squash with Vidalia onions a la Uncle Bob, COTC. Not terribly color coordinated except of necessity zucchini must be combined with Summer squash so that might help. I think it will be fine especially since slivered fresh basil will be strewn over with abandon. The fish in question is striped bass from our CSF share. It's steamed with jullienned scallions, red chilies, and onion with a hot oil "pour over." Corn on the cob cuzz ya know, it's corn season.

                                                                                                1 Reply
                                                                                                1. re: Gio

                                                                                                  Just popping in to tell Uncle Bob Thank You for the inspiration for the Summer squash. It was wonderful. Sweet, fresh tasting, and melt in your mouth delicious. Here's the recipe I more or less used as guidance, omitting the bell pepper. I thought the pepper would overpower the delicate squash.

                                                                                                  http://www.deepsouthdish.com/2013/08/...

                                                                                                2. I love War (oops, that didn't come out right).

                                                                                                  Today is Steve's birthday. Deb took me out to Thomas Henkelmann's at the Homestead Inn in Greenwich, Connectict. The restaurant is set inside a grand mansion complete with beautiful lawns, porches and verandas. Very old school.

                                                                                                  I arrived early so we could decompress in the small mahogany bar off the foyer. An Alsatian Riesling was the perfect antidote to the hot and humid day. Our table was in the glassed-in porch in the back overlooking the garden - maybe the best seat in the house.

                                                                                                  Deb and I sipped champagne (Laurent-Perrier) as we went over the menu. As always, I went with the sweetbreads, arguably the best in the tri-state area, and Deb opted for the lobster bisque. A lovely Pernand-Vergelesses chilled white washed it all down.

                                                                                                  Mains were lobster salad for me and crab cakes for Deb. The lobster salad was a whole lobster sliced into generous medallions and reassembled on the plate. Green stuff was the bedding and also scattered on the side. It was properly chilled and sweet. Deb said the crab cake was as good as her own. High praise, indeed.

                                                                                                  There was house-made sorbet for dessert followed by espresso followed by vintage port. The meal clocked in at slightly under three hours. Anything less is fast food.

                                                                                                  Thomas runs a quality shop here. Everything from the architecture to the furnishings, the linens, flatware, glassware and service invites you to sit back and prepare for a fun experience. The food is the equal to the rest of the experience thus forming a righteous day out on the Sou'west Shore.

                                                                                                  26 Replies
                                                                                                    1. re: linguafood

                                                                                                      Thanks, lingua. My only solace is that Harters is so much older than me.

                                                                                                      ...when measured in minutes and hours, of course.

                                                                                                        1. re: roxlet

                                                                                                          Hi rox, it's never the age that gets you. It's the mileage.

                                                                                                    2. re: steve h.

                                                                                                      That meal sounds fit for a birthday boy! Happy Happy Day, fellow Leo! Sounds like you did it up right. as if there were ever any doubt.... enjoy the rest of your special day!

                                                                                                      1. re: mariacarmen

                                                                                                        Thanks, mc. Life's too short for half measures.

                                                                                                        Deb and I are really looking forward to your excellent adventure. It's easy to blog about the good times, we sailors insist on sharing the excruciating details. Here's hoping you share all the bumps in your journey.

                                                                                                      2. re: steve h.

                                                                                                        Happy Birthday! It sure sounds like you did it right!

                                                                                                        1. re: weezieduzzit

                                                                                                          Hi, weezie.

                                                                                                          I was thinking of you and your great car collection today. Deb and I are out to the left coast in a few days for car week. Good times.

                                                                                                          1. re: steve h.

                                                                                                            Enjoying it with the top down again no doubt. :)

                                                                                                        2. re: steve h.

                                                                                                          It sounds like a grand birthday meal. Many happy returns of the day!

                                                                                                          1. re: roxlet

                                                                                                            Thanks! Enjoy your vacation. North Shore?

                                                                                                            1. re: steve h.

                                                                                                              North Fork it is, distinguished from the North Shore since it's further out on LI. Yes, we are. Waiting for the gentlemen to return from a round of golf.

                                                                                                          2. re: steve h.

                                                                                                            A wondrously wonderful birthday luncheon, steve. Happy happy to you.

                                                                                                            1. re: LindaWhit

                                                                                                              Thanks! It's always a pleasure to pop over to a quality place where they know you. There's an air of mutual respect that's palpable yet unspoken. It makes all parties smile.

                                                                                                                1. re: steve h.

                                                                                                                  What a wonderful sounding birthday. Have a wonderful rest of your day. Happy, happy birthday!

                                                                                                                  1. re: suzigirl

                                                                                                                    Thanks, suzi.

                                                                                                                    Let the record show I wore my beat-up boat shoes to this place.

                                                                                                                      1. re: steve h.

                                                                                                                        Happy, happy birthday! the meal sounds excellent.

                                                                                                                        "Life's too short for half measures." well said.

                                                                                                                        1. re: steve h.

                                                                                                                          What a feast!! Glad you had a great birthday :)

                                                                                                                        2. Bourbon
                                                                                                                          Meat loaf. 1/2 Chuck - 1/2 Boudin.
                                                                                                                          Lots of garden vegetables. Peas, butter beans, squash, okra etc.
                                                                                                                          Slices of cukes, tomatoes, Vidalia onion, and pods of hot pepper.
                                                                                                                          Small skillet of cornbread.
                                                                                                                          Chocolate pie!

                                                                                                                          4 Replies
                                                                                                                            1. re: Uncle Bob

                                                                                                                              As always, Uncle Bob, your food gets my mouth watering. And you gilded the lily by having chocolate for dessert...sigh...

                                                                                                                              1. re: Uncle Bob

                                                                                                                                Fantastic.. as always.. You cook? She cooks? Y'all cook? It doesn't matter really it simply sends me to my southern cookbooks looking for what comes close to what you're describing.

                                                                                                                                1. re: Gio

                                                                                                                                  Both cook! The little brown-eyed girl does most of the baking. My baking skills are limited to corn bread, biscuits, pecan pie, nanna puddin, and a few others.

                                                                                                                              2. Tonight I have half a head of cauliflower to use up from yesterday. Cream of cauliflower and cheddar soup and BST's are on the menu. I am debating an egg but haven't committed to that yet. Time will tell.

                                                                                                                                5 Replies
                                                                                                                                1. re: suzigirl

                                                                                                                                  I decided to sauté the spinach in garlic and butter for my BST's and fry the egg over medium. The tomatoes were room temp and nice crispy bacon hit the spot. I also added a few potatoes to stretch the cheddar cauliflower soup. All around a good dinner. Next time I will get more bacon to keep the wolves at bay so I can have more on my sandwich. :-)

                                                                                                                                  1. re: suzigirl

                                                                                                                                    I've tried, but I can't figure out BST! Bacon spinach tomato? with egg? yum!

                                                                                                                                    1. re: mariacarmen

                                                                                                                                      Yes, spinach! The suzigirl lettuce substitute.

                                                                                                                                      1. re: linguafood

                                                                                                                                        Thanks. It was a nice sandwich. A bit on the huge side so I only had a couple of spoons of James' soup. I shared the soup with my client today for lunch.

                                                                                                                                  2. Continuing the theme of things that are easy to chew for post-wisdom teeth removal surgery, tonight will be burgers. No roll for the young man, but for us there will be ciabatta rolls from a wonderful bakery in Southold called the Blue Duck. I also stopped at the Wayside Market for some of their wonderful ground-to-order beef. We have local heirloom tomatoes as well. And we might also make ours bacon cheeseburgers. Potato chips will be on the side, and all this will be preceded by peach daiquiris made with peaches from Wickham's fruit farm in Cutchogue, which is the oldest continually farmed land in the US, and which has amazing fruit.

                                                                                                                                    1 Reply
                                                                                                                                    1. re: roxlet

                                                                                                                                      Never heard of a recovering wisdom tooth patient who ate so well. He's lucky to have you two looking after him!

                                                                                                                                    2. Finally getting my corn orgy! Picked up 12 ears of local corn. 6 will be simply steamed and served with salt and butter. The other six will be grilled and served with cojita cheese. Counting down till the man gets home so we can dig in!

                                                                                                                                      3 Replies
                                                                                                                                      1. re: foodieX2

                                                                                                                                        Yay!! Enjoy!

                                                                                                                                        P.S. Don't Google "corn orgy."

                                                                                                                                          1. re: foodieX2

                                                                                                                                            Can't beat the corn craze! If you live in Indiana, I think the people living there are having more than just a "corn orgy"; they're having a full blown corn Saturnalia*. Sadly, I did not get to enjoy the summer's finest corn crop. :(

                                                                                                                                            *Saturnalia was basically a week-long fest in which ancient Romans got wasted and committed various... er, indecent acts with one another. However, the vast scale, not the indecent acts, of the party was what I was trying to get at.

                                                                                                                                          2. Tonight is basil pesto over farfalle pasta with a side of COTC grown just a few miles away by a friend's son. Cant get much more farm to table unless I grew it in my own backyard.

                                                                                                                                            Still trying to get over the taste of "Mu Shu " epic fail and the fact I seem to be the last poster twice in a row in WFD threads before LW makes a new one.

                                                                                                                                            On the forums I moderate and admin., I'd be known as a "thread killer." It's OK. I'm good with that. :-)
                                                                                                                                            Hahaha.

                                                                                                                                            Traded small jar of my homemade basil pesto for 32oz jar of fresh homemade tomato salsa with a neighbor. Yep-It'll get eaten quick.

                                                                                                                                            All this pork tenderloin talk means I have to grill me one soon.
                                                                                                                                            Gotta break out the cookbooks with mango chutney recipes if so.

                                                                                                                                            Nom nom nom.

                                                                                                                                            5 Replies
                                                                                                                                            1. re: jjjrfoodie

                                                                                                                                              Man, you are really getting your money's worth from that basil. Wish I had people to barter with.

                                                                                                                                              Love the sound of that corn. Enjoy!

                                                                                                                                              1. re: jjjrfoodie

                                                                                                                                                can't blame LW this time, that was me! and you're not killing our threads, you're ushering in the next!

                                                                                                                                                1. re: jjjrfoodie

                                                                                                                                                  LOL! Hey! I didn't start this new thread! :-) And I love the food trade with your neighbor. Pull out the tortilla chips!

                                                                                                                                                  1. re: jjjrfoodie

                                                                                                                                                    You have made some fantastic barters for that basil. I used to barter fresh grown cucumber dill pickles for crowder beans and purple hull and black eyed peas but I had to pick them. I want your gig. Steaks and salsa...jealous!

                                                                                                                                                    1. re: jjjrfoodie

                                                                                                                                                      Ina has a nice recipe for mango chutney.

                                                                                                                                                    2. Early dinner over here tonight.

                                                                                                                                                      I picked a handful of these tiny cherry tomatoes from my lone plant on the porch. I've been told by several people that they are hands down the best (raw) tomatoes they've ever tasted. I've had the plant for months but never gotten to try them, as it only puts out maybe a dozen tiiiny (1 cm) tomatoes every couple weeks and the bf will go eat them off the vine as soon as they appear.

                                                                                                                                                      Anyway, I roasted the little buggers with some herbs briefly and piled them into a bolillo roll with some mozzarella and basil (also from the porch). A drizzle of olive oil, rub of garlic, and splash of balsamic on top.

                                                                                                                                                      Wowee, those 'maters are the most tomatoe-y tasting tomatoes I've ever encountered! Wish I knew what kind they were. The plant came from a local organic farmer out in the San Fernando Valley. They were kind of sweet and fruity, almost floral. Very interesting.

                                                                                                                                                      Had some PikNik Shoestring potatoes on the side.

                                                                                                                                                      9 Replies
                                                                                                                                                      1. re: nothingswrong

                                                                                                                                                        Save some seeds. I have learned the hard way that if they are good to save them or wish you had.

                                                                                                                                                        MMMM...Pikniks. I just went back to elementary school field trips with peanut butter and honey sandwiches, carrot sticks, frozen oj and bananas and apple juice.

                                                                                                                                                        1. re: suzigirl

                                                                                                                                                          Yeah, bought the Pikniks on a whim. They are just as good as I remember them being--one of the few childhood foods I can say that about.

                                                                                                                                                        2. re: nothingswrong

                                                                                                                                                          Wow, that's a pretty awesome endorsement. I'm in L.A. too...do you happen to remember the farmer you got them from? TIA!

                                                                                                                                                          1. re: mebby

                                                                                                                                                            My mother actually picked up a whole truckload of plants from Tomatomania http://tomatomania.com/ back in maybe March? She swung by my house on her way home and gave me a random one. She was one of the people who said these were the best tomatoes she'd ever had; I guess it was the only one of this variety she'd picked up, because none of hers looked or tasted the same.

                                                                                                                                                            I planted it in a smallish container on the porch since my raised beds were already full in back and it's been spitting out its dozen tomatoes weekly since then and still going strong. I'm going to take Suzigirl's advice and save some seeds!

                                                                                                                                                            1. re: nothingswrong

                                                                                                                                                              Yeah, I'm replying to myself, but was just perusing the Tomatomania site and came across their customer gallery.

                                                                                                                                                              Warning: serious tomato porn ahead http://tomatomania.com/upload-gallery

                                                                                                                                                              1. re: nothingswrong

                                                                                                                                                                Holler when they're having a sale next Spring and I'll try to drive out.

                                                                                                                                                                1. re: weezieduzzit

                                                                                                                                                                  Will do, weezie! I've never been, but my mother has been going for years. I'd love to go by myself and pick up a variety.

                                                                                                                                                              2. re: nothingswrong

                                                                                                                                                                Thanks! I'll definitely check them out next season. Some fine tomato porn indeed!

                                                                                                                                                            2. re: nothingswrong

                                                                                                                                                              sounds great. I haven't had really good tomatoes in what seems like years.

                                                                                                                                                            3. Some nights a single course one plate dinner can be easy yet completely fulfilling. Tonight all I made were salads for my SO and I for dinner. I put a thick bed of red sails lettuce and arugula on our plates and topped that with slices of marinated, grade prime, grilled filet mignon. Added a few grinds of black pepper then I placed shaved parmigiano-reggiano on top and finished the salads with a drizzle of Tuscan extra virgin olive oil and 10 year old balsamic vinegar.

                                                                                                                                                              It was certainly not anywhere near as fancy or complex as several of the people here usually make for dinner, but some nights call for simplicity and this really hit the spot.

                                                                                                                                                              3 Replies
                                                                                                                                                              1. re: Fowler

                                                                                                                                                                That sounds delicious. Fancy doesn't always do it for me. I'd gladly pay for your dinner at a fine restaurant. Although maybe I'd like some French fries on the side :)

                                                                                                                                                                1. re: nothingswrong

                                                                                                                                                                  Thanks, nothingswrong. I'm with you on the side of fries. During the cooler months I usually have wild duck on hand and love to make fries fried in duck fat and I think those would have gone well with the salad.

                                                                                                                                                                  1. re: Fowler

                                                                                                                                                                    I have never had duck fat fries, but I have read about them ad nauseum. Perhaps I've had them in a restaurant without knowing.

                                                                                                                                                                    Salad+fries was my go-to meal all through high school. I was a vegetarian, after all, and I thought it pretty healthy.

                                                                                                                                                              2. So, the purple chokes did keep their color, mostly. they were good, though a little less meaty then their green cousins. and maybe a little milder tasting. but good. the butter/lemon/thyme/shallot and mayo sauce was perfect! i'm saving the leftovers to put on baked potatoes. the chokes took so long to cook i kept adding things to the warm potato salad: multicolored potatoes, cherry toms, gorgonzola, scallions, bacon, Spanish extra virgin olive oil, sherry vinegar. and the thin-cut rib-eyes (slightly overdone, of course - that's what i do to steak, it's who i am. grrrr...), dotted with a little butter on serving.

                                                                                                                                                                the BF inhaled the potato salad. of that whole bowl in the picture, i literally had 2 tbs. good thing, tho, as i am making a slight effort to lose some acreage before my trip.

                                                                                                                                                                off to the gym! tomorrow's the birthday dinner and we're having yet more beef at an Argentinian steakhouse around the corner from me - the same place GretchenS and i went to!

                                                                                                                                                                 
                                                                                                                                                                 
                                                                                                                                                                28 Replies
                                                                                                                                                                1. re: mariacarmen

                                                                                                                                                                  It's after midnight here on the right coast.

                                                                                                                                                                  Happy birthday!

                                                                                                                                                                    1. re: mariacarmen

                                                                                                                                                                      I can't stay awake till midnight, so I'll sing an early cumpleaños feliz. Hope it is full of delicious food.

                                                                                                                                                                  1. re: mariacarmen

                                                                                                                                                                    I would have licked that bowl clean!
                                                                                                                                                                    Happy Birthday!
                                                                                                                                                                    Happy trip to the gym - I like the gym!

                                                                                                                                                                    1. re: mariacarmen

                                                                                                                                                                      Happy Happy Birthday, MC! Hope you have a Great day.

                                                                                                                                                                      1. re: mariacarmen

                                                                                                                                                                        Lovely dinner for even lovelier people. Many happy returns!

                                                                                                                                                                        1. re: mariacarmen

                                                                                                                                                                          Happy birthday. May your year bring you adventures untold!

                                                                                                                                                                            1. re: mariacarmen

                                                                                                                                                                              Happy happy. Hope it is a great one!

                                                                                                                                                                              1. re: mariacarmen

                                                                                                                                                                                Don't know if I'll be around later so I want to wish you a wonderful birthday now. I'm sure it'll be a great one!

                                                                                                                                                                                  1. re: mariacarmen

                                                                                                                                                                                    Hope you're having an excellent birthday :)

                                                                                                                                                                                        1. re: mariacarmen

                                                                                                                                                                                          "lose some acreage." This made me giggle.

                                                                                                                                                                                          HAPPY BIRTHDAY!!!

                                                                                                                                                                                          1. re: nothingswrong

                                                                                                                                                                                            grazie, gracias, prego, merci! to all of you lovely people! made my morning.

                                                                                                                                                                                            1. re: mariacarmen

                                                                                                                                                                                              Happy Birthday, mc!
                                                                                                                                                                                              Wishing you lots of joy in your new year!

                                                                                                                                                                                          2. re: mariacarmen

                                                                                                                                                                                            Late to the party as usual. Happy birthday Maria. Hope it has been a special one. 35 again?? XXOO

                                                                                                                                                                                            1. re: suzigirl

                                                                                                                                                                                              thx! believe me, at this point i'd be thrilled with 49 again.

                                                                                                                                                                                              1. re: suzigirl

                                                                                                                                                                                                and thx again to all. last night's dinner was wonderful. on the table, more or less shared by four, were charred artichokes, grilled asparagus with a poached egg and buttery garlicky breadcrumbs, our favorite palmito and avocado salad, pork belly, roasted potatoes in chimichurri, pickled veggies, a giant rib eye, skirt steak, and matambre, that argentine specialty. dulce de leche flan and churros for afters. martinis before and a wonderful tempranillo during. and home in time to doze through Top Chef!

                                                                                                                                                                                                tonight there's a bday happy hour (s) where many oysters will be consumed....

                                                                                                                                                                                                dinner at home tomorrow, which SHOULD consist of a lettuce leaf. and Saturday, a big bday (mine and a friend's) Spanish-themed potluck dinner party featuring paella on the grill. and then I think i'm done with the celebrating!

                                                                                                                                                                                                1. re: mariacarmen

                                                                                                                                                                                                  You're having a Birthday Blitz, MC. It all sounds terrific. Good luck with the lettuce leaf, Hah!

                                                                                                                                                                                                  1. re: mariacarmen

                                                                                                                                                                                                    That sounds like a literally epic meal.

                                                                                                                                                                                                2. re: mariacarmen

                                                                                                                                                                                                  You really do know how to photograph food, mc. You need to teach a class :)

                                                                                                                                                                                                  1. re: gourmanda

                                                                                                                                                                                                    you are toooo sweet. i'm really very much an amateur, and only since I started using a light - one of those clip-on utility light things - have my pics gotten any better. and it's my cell phone, not even my digital camera! so I really don't know the first thing about "real" photography. but thanks so much for that vote of confidence!!

                                                                                                                                                                                                3. Had wonderful octopus salad and striped bass and a gin martini, out last night. Tonight, back to reality at home. The menu is still coming together in my head but I'm leaning towards grilled flank steak with pesto sauce, grilled baby potatoes and baby squash, and flat green beans stewing with tomatoes, garlic, and an herb melange (whatever I can snip on the deck).

                                                                                                                                                                                                  1 Reply
                                                                                                                                                                                                  1. Monday night I made Chilean sea bass with chorizo, white beans, baby spinach and cherry tomatoes. The beautifully thick fish fillets were marinated in evoo, garlic and pimenton and then baked on top of the "stew," which was also flavored with onions, garlic, pimenton, saffron, white wine and a bit of cayenne. Roasted asparagus on the side.

                                                                                                                                                                                                    Last night I made ground lamb kebabs, spiced with plenty of finely diced onion, garlic and my favorite Shan masala. Sides were roasted cauliflower spiced with some rasam powder; TJs palak paneer; and curry flavored couscous doctored up with chickpeas and golden raisins. Looking forward to leftovers for lunch today.

                                                                                                                                                                                                    Not sure WFD tonight.

                                                                                                                                                                                                    3 Replies
                                                                                                                                                                                                    1. re: MAH

                                                                                                                                                                                                      MAH, both of those meals sound excellent. What type of chorizo did you use in the sea bass dish and also which varietal(s) were in the wine? I want to try and re-create your dish soon.

                                                                                                                                                                                                      1. re: Fowler

                                                                                                                                                                                                        The chorizo was spanish cured chorizo -- Palacios brand, I believe. but i've made something similar with D'artangnan brand as well, which is plumper and has a less dry texture. anything in that ballpark would work well. Wine was a nothing special pinot grigio. any dry white would be suitable.

                                                                                                                                                                                                        1. re: MAH

                                                                                                                                                                                                          MAH, Thanks for the details. I have guests coming over this weekend and am going to re-create this for a nice dinner.

                                                                                                                                                                                                    2. I've started a new gig and haven't had as much time/mental energy to devote to meal planning and cooking as I'd like. Looking forward to getting back into the swing of things.

                                                                                                                                                                                                      Monday my DH made fish tacos using the club soda method from the latest issue of Bon Appetit. He added a lot more spices/seasoning to the batter, which turned out really crispy and light. I made a slaw of thinly sliced cabbage and chopped pineapple in a spicy, creamy dressing with cilantro, which worked great with the fish, corn-wheat tortillas, pickled jalapenos, and sour cream in the tacos. I want that again!

                                                                                                                                                                                                      Dinner last night was pure comfort food: thick pork chops seared, smothered, and baked in an herbed mushroom sauce (browned buttons, onion, and garlic, white wine, veg. broth, sour cream, Worcestershire sauce, and [look away, gourmets!] cream of mushroom soup with fresh sage, bay leaf, thyme, hot paprika, and lots of black pepper). I served it over spinach rice pilaf with a side of steamed broccoli tossed with melted butter, leftover scallion oil, and grated Parmesan cheese.

                                                                                                                                                                                                      8 Replies
                                                                                                                                                                                                      1. re: ChristinaMason

                                                                                                                                                                                                        Those pork chops sound good! (I use cream of mushroom soup for my hamburger stroganoff!)

                                                                                                                                                                                                        1. re: ChristinaMason

                                                                                                                                                                                                          I happen to have that BA with me at work and was looking at the fish tacos earlier. Looks tasty! Did you make the pickled jalapenos from that issue too?

                                                                                                                                                                                                          1. re: tcamp

                                                                                                                                                                                                            Nah, we just used jarred. My hubby added granulated onion and garlic, Forward! (mixed seasoning/seasoned salt), lime zest, and ground mustard to the batter. It was great.

                                                                                                                                                                                                          2. re: ChristinaMason

                                                                                                                                                                                                            Funny, that porky meal sounds relatively similar to what I ended up making last night: the tenderloin cut into thick "steaks", seared on both sides, sautéed finely diced onions & baby bellas (all in clarified butter), big splash of leftover rosé to deglaze and get all the nice brown bits, big blob of crème fraîche. Smothered the tenderloin in the sauce..... soooo good. I guess pork and creamy mushrooms are just a good combo :-)

                                                                                                                                                                                                            Happy to have a couple of pieces leftover for lunch.

                                                                                                                                                                                                            1. re: linguafood

                                                                                                                                                                                                              Proper use of diacritical accents!

                                                                                                                                                                                                              Also having pork tenderloin today, nach Sichuan Art.

                                                                                                                                                                                                              1. re: linguafood

                                                                                                                                                                                                                Pig with creamy mushrooms are some of the best!

                                                                                                                                                                                                              2. I intended to do tagine last night, but got a little lazy on that one. So, I did Moroccan spiced shrimp in a large skillet and served with couscous salad. I loosely used this recipe- http://www.foodrepublic.com/2012/07/1...
                                                                                                                                                                                                                I loved the shrimp! There was a fair amount of heat, and it all was well balanced. Definitely a keeper.
                                                                                                                                                                                                                Tonight will be pork chops on the grill, snap pea salad and roasted baby reds.

                                                                                                                                                                                                                 
                                                                                                                                                                                                                2 Replies
                                                                                                                                                                                                                  1. re: alliegator

                                                                                                                                                                                                                    Thanks for the link. Sounds wonderful. I pinned it immediately.

                                                                                                                                                                                                                  2. WFD: Roast chicken with vegetables, Cucumber/sweet onion/radish/tomato salad, COTC.
                                                                                                                                                                                                                    Chicken & vegetables: onion/potatoes/carrots/and anything else that's suitable. Lemon & garlic in the cavity. All seasoned with cumin/coriander/turmeric/fresh dill/Red Boat sea salt/FGBP/EVOO.

                                                                                                                                                                                                                    2 Replies
                                                                                                                                                                                                                    1. re: Gio

                                                                                                                                                                                                                      COTC= corn on the cob! duh. I love it!

                                                                                                                                                                                                                    2. Having felt like crap for the past two days WFD has been scrambled eggs. Whatever it was it is GONE! Started today with a large coffee (half caf) and a tomato mozzarella panini at Starbucks (I had a free sandwich to use by the weeks end) and finished off Sunday's roast pork for lunch- I drenched it with salsa and there was a salad that did not appeal last night that I inhaled. I have leftovers that should have been dinner Monday or Tuesday but still looking good are barbequed chicken (boneless breast) and mashed potato with scallions. I hit the farmers Market early this morning so we will have corn with miso butter and a small crown of local broccoli for dinner. Wine.

                                                                                                                                                                                                                      6 Replies
                                                                                                                                                                                                                      1. re: Berheenia

                                                                                                                                                                                                                        Glad you're feeling better. Scramblees aren't the worst sick food in the world.

                                                                                                                                                                                                                        1. re: Berheenia

                                                                                                                                                                                                                          Glad you're better. As lingua said, scrambles are easy for sick food. And tasty and filling as well.

                                                                                                                                                                                                                            1. re: Berheenia

                                                                                                                                                                                                                              Glad you are feeling okay. Hate to have the wobblies!

                                                                                                                                                                                                                              1. re: Berheenia

                                                                                                                                                                                                                                Berheenia, It is good to hear you are feeling better. What did you think of the panini at Starbucks? I have never had one from there but I do love a good panini.

                                                                                                                                                                                                                                1. re: Fowler

                                                                                                                                                                                                                                  My first reply went onto out space so I'll try again.

                                                                                                                                                                                                                                  It was not bad- fresh ingredients and a decent quality. I only ate half as it was breakfast in the car on our way to the Farmers Market. Also it was my 'free' food treat from SB and as a woman on a diet I love all food lately.

                                                                                                                                                                                                                              2. Haddock, chips, mushy peas. Lots of vinegar. No, I mean really lots.

                                                                                                                                                                                                                                And two slices of cheap white sliced bread for the required chip butty. Can of 7UP for drinkies.

                                                                                                                                                                                                                                Yep, we went out to the chippy for dinner. So good.

                                                                                                                                                                                                                                3 Replies
                                                                                                                                                                                                                                1. re: Harters

                                                                                                                                                                                                                                  Chip butty?

                                                                                                                                                                                                                                  Stop it.

                                                                                                                                                                                                                                  My arteries are hardening already.

                                                                                                                                                                                                                                  I keep Heinz malt vinegar in the pantry, but what do you prefer Harters? In my time of living in the UK, I can't remember a malt vinegar go-to brand.

                                                                                                                                                                                                                                  1. re: jjjrfoodie

                                                                                                                                                                                                                                    Sarson's would be the UK market leader in malt vinegar. But I have no brand loyalty and usually buy supermarket own label stuff.

                                                                                                                                                                                                                                    1. re: jjjrfoodie

                                                                                                                                                                                                                                      Just throwing my 2 cents in. James likes Cross & Blackwell Old English Fish & Chip Vinegar 100% natural malt vinegar. Heinz is in the pantry as well but used mostly for steak fries(chips)

                                                                                                                                                                                                                                  2. I have recently moved offices so went on a bit of a food reccy at lunch time. Found a great Middle Eastern deli, so just ready made but it looks like stuff they make themselves. Dolmades, tabbouleh, baba ghanoush and spinach flat breads. Took a punt in a Greek bottle of wine. Never had Greek wine before but it seemed appropriate.

                                                                                                                                                                                                                                    5 Replies
                                                                                                                                                                                                                                    1. re: Paprikaboy

                                                                                                                                                                                                                                      Greek wine's underrated. There are some really good whites and reds to be had.

                                                                                                                                                                                                                                      Just make sure it's not Retsina '-D

                                                                                                                                                                                                                                      1. re: linguafood

                                                                                                                                                                                                                                        I got seriously ill on Retsina in Greece a day after I arrived. Many years ago, I might add, but Retsina has never appealed since.

                                                                                                                                                                                                                                        1. re: linguafood

                                                                                                                                                                                                                                          I don't know much about Greek wine but I know enough not to buy Retsina. It's 100% Savatiano from the Peloponnese

                                                                                                                                                                                                                                          1. re: linguafood

                                                                                                                                                                                                                                            That it is an anagram of nastier is probably coincidental.

                                                                                                                                                                                                                                        2. Another farm share jumble for dinner. I shredded a summer squash with a few small potatoes and an onion, salted them and let drain in colander for the 1/2 an hour it took me to take the dogs out for a swim (and me to join them!). Heated up the big CI pan and sautéed the mess in a combo of butter and oil until they just started brown and crisp up and the potatoes were cooked thru. Stirred in some crumbled bacon and chopped up leftover proscuitto, added some salt and lots of cracked black pepper. Poured 4 beaten eggs over the mix, topped with lots of crumbled goat cheese and some fresh basil and baked until puffed and golden. Sometimes I think the make do dinners are the best. There is even a slice leftover for breakfast!

                                                                                                                                                                                                                                          3 Replies
                                                                                                                                                                                                                                              1. We ended up having "the gang" over for drinks last night. It was nice to see them again as they had been on a diving trip to Bonaire last week, and kept it our minds off of sadder stuff. Several vodka/limes didn't hurt either.

                                                                                                                                                                                                                                                WFD today - due to a general lack of inspiration & ambition - is burger night @casa lingua: local 85/15 ground beef generously salted & peppered will be fried up in clarified butter in the CI pan & topped with sharp cheddar. Buns will be English muffins because fuck buns. They always fall apart on us.

                                                                                                                                                                                                                                                I spread a good amount of mayo on both sides, and add lettuce & raw red onion. Dragon breath be damned. My man prefers ketchup and >gasp< mustard.

                                                                                                                                                                                                                                                Salad of farmer's market tomatoes, avocado, red onion & feta on the side with olive oil & a teeny splash of soy & balsamic. The tomatoes are of the juicy kind and will supply plenty of acidity and flavor to the "dressing".

                                                                                                                                                                                                                                                Staying in & catching up on teevee - behind 2 epis of Ray Donovan and what I believe to be the finale of the ever-so-cheesy True Blood. Fingers crossed Sookie finally gets slaughtered.

                                                                                                                                                                                                                                                2 Replies
                                                                                                                                                                                                                                                1. re: linguafood

                                                                                                                                                                                                                                                  I'm a sucker for True Blood but enjoyed the books so much more. When my husband walks in and catches me watching it he rolls his eyes and moans "again with the vampire porn?"

                                                                                                                                                                                                                                                  1. re: linguafood

                                                                                                                                                                                                                                                    Enjoy that burger, damn you. Lettuce and raw onions, two things my tummy can no longer tolerate. Jealous.

                                                                                                                                                                                                                                                  2. There was sauce bolognese in the fridge and I brought home pappardelle so that, plus a little grated Parmagiano Regianno, will be dinner tonight. House red will be on the counter, Suits will be on the plasma (Deb insists).

                                                                                                                                                                                                                                                    Tuesday's lunch was quite a treat but coming back down to earth today is good, too. I might sneak in some cheesecake and a splash of port to ease the transition just a bit.

                                                                                                                                                                                                                                                    Let the record show that mariacarmen and Andy Warhol share the same birthday.

                                                                                                                                                                                                                                                    2 Replies
                                                                                                                                                                                                                                                      1. re: steve h.

                                                                                                                                                                                                                                                        Ah. That explains the similarities between them. One is really creative and brings pleasure to many who know the work. And the other's a dead painter.

                                                                                                                                                                                                                                                      2. A month into my new job back in a kitchen and I was inspired to cook my ass off this week. Roasted curry cauliflower, roasted organic sweet potatoes for baby, roasted sweet potatoes for me to maybe make sweet potato pie, and some quickie nachos from leftover tacos last night. It's a cool night for August so perfect to run the oven. Tomorrow I'm making a big veggie korma to eat for lunches this week. Then for dinner it's baked kielbasa, yellow wax beans (boiled with bacon of course), maybe some sort of rice with that, then strawberry and nectarine cobbler. Then Friday or Saturday it's ribs. Also am making pancakes for the baby for the first time Saturday morning.

                                                                                                                                                                                                                                                        4 Replies
                                                                                                                                                                                                                                                        1. re: charlesbois

                                                                                                                                                                                                                                                          Plus I threw in some chocolate chip muffins tonight just for laughs. I sprinkled Maldon salt on them so they're not so pedestrian as choc chip muffins can sometimes be.

                                                                                                                                                                                                                                                          1. re: charlesbois

                                                                                                                                                                                                                                                            I am also cooking for baby these days. we are transitioning him from purees to chunkier real foods. this weekend for baby I made some whole wheat pancakes with pureed beets in the batter (they are a lovely deep pink); some spinach/kale bites that are a copy of the TJs frozen ones (sort of); some pureed mango/spinach/broccoli and roasted carrots/cauliflower. i also have designs of making some broccoli/potato/cheese patties, but haven't gotten to that yet.

                                                                                                                                                                                                                                                            1. re: MAH

                                                                                                                                                                                                                                                              Great ideas! Next week I'll be doing zucchini fritters. I'll have to try the TJs bites.

                                                                                                                                                                                                                                                              1. re: MAH

                                                                                                                                                                                                                                                                I make a broccoli/sweet potato patty with egg and cheese for our almost toddling boy. They freeze very well and keep him, shall we say, regular. At least I'm convinced they do. Sometimes I swap out the broccoli for spinach.

                                                                                                                                                                                                                                                                Lots of muffins are a favorite around here as well.

                                                                                                                                                                                                                                                          2. An easy comfort dinner that in no way would EVER be photographed for display here....SOS, a.k.a. Hamburger Stroganoff. I add red wine towards the end, so it gets kind of purplish. Looks like hell, but eats well enough for my tummy.

                                                                                                                                                                                                                                                            Served on egg noodles with some broccoli on the side. Yup, there's wine.

                                                                                                                                                                                                                                                            4 Replies
                                                                                                                                                                                                                                                            1. re: LindaWhit

                                                                                                                                                                                                                                                              Awww... pat, pat, pat. Sounds like you need a (((hug))). Dinner sounds consoling at least. Can you sleep in tomorrow and pamper yourself? I hope so.

                                                                                                                                                                                                                                                              1. re: Gio

                                                                                                                                                                                                                                                                No sleeping in until Saturday morning.

                                                                                                                                                                                                                                                                But Top Chef Duels starts at 10 pm tonight. Blais vs. Vigneron. Go Richard Blais!

                                                                                                                                                                                                                                                              2. re: LindaWhit

                                                                                                                                                                                                                                                                GAWD I love that stuff.. just give me a spoon and move out of the way ....

                                                                                                                                                                                                                                                                1. re: Berheenia

                                                                                                                                                                                                                                                                  I would never admit that I while I put the leftovers into a container, I sometimes keep about a 1/4 cup's worth and eat it standing at the kitchen sink.

                                                                                                                                                                                                                                                                  Nope. Wouldn't admit that at all.

                                                                                                                                                                                                                                                              3. Still at the beach cottage making the most of the least. Tonite was poulet a la crapaudine with a basil garlic lemon butter sauce & sautéed corn off the cob. A local overpriced Chardonnay and we're all set.

                                                                                                                                                                                                                                                                 
                                                                                                                                                                                                                                                                9 Replies
                                                                                                                                                                                                                                                                1. re: rjbh20

                                                                                                                                                                                                                                                                  Plus a visit to The Magic Fountain ice cream parlor for the young man.

                                                                                                                                                                                                                                                                  1. re: rjbh20

                                                                                                                                                                                                                                                                    I am curious- the word "crapaudine" does not sound particularly appealing. What was it?

                                                                                                                                                                                                                                                                    1. re: abfan105

                                                                                                                                                                                                                                                                      Crapaud is toad in French. The dish is called crapaudine because the spatchcocked bird looks like a frog on the grill.

                                                                                                                                                                                                                                                                      1. re: rjbh20

                                                                                                                                                                                                                                                                        I guess compared to "toad-style," "crapaudine" sounds pretty nice!

                                                                                                                                                                                                                                                                        1. re: tcamp

                                                                                                                                                                                                                                                                          Spatchcock, OTOH, is one of my favourite food words. I still remember the first time I spatchcocked a chicken and cooked it with a Portugeseyish marinade/slather on it. Our first apartment after we got married, where we had to plug the dishwasher in to the tap before using it (once I forgot and "baked" all our dirty dishes, erlack).

                                                                                                                                                                                                                                                                          Last night was Thai garlic pepper pork tenderloin with steamed spinach on top for greens. Tonight a quick pan fried sole with new spuds mashed and broccoli for greens, so we could go out and look at a possible new couch (!). Since we didn't spend enough on the still not finished deck, LOL

                                                                                                                                                                                                                                                                          1. re: grayelf

                                                                                                                                                                                                                                                                            Agree, spatchcock is great! The first time I used it at home (discussing dinner), husband thought I was propositioning him.

                                                                                                                                                                                                                                                                    2. re: rjbh20

                                                                                                                                                                                                                                                                      As usual your minimalist would be my best effort. Curious, did the plate come with the rental?

                                                                                                                                                                                                                                                                      1. re: Berheenia

                                                                                                                                                                                                                                                                        Yes, the stylish 1970's vintage plate is part of the charm of this place. Chips & all.

                                                                                                                                                                                                                                                                      2. re: rjbh20

                                                                                                                                                                                                                                                                        Do you have a moment to tell us more about this dish? It looks and sounds delicious. How did you make the sauce? Did you just roast the chicken? Thank you!!

                                                                                                                                                                                                                                                                      3. Today I went to the butcher and got a tri tip steak that they call a sizzler and sliced it thin for a stir fry. Red peppers, zucchini, Vidalia onions, beef broth, soy, TJ's soyaki, ginger, garlic. sesame oil, cornstarch and sesame seeds that were toasted were seared in a pan and then thickened with the sauce. Jasmine rice to go along side.

                                                                                                                                                                                                                                                                        4 Replies
                                                                                                                                                                                                                                                                        1. re: suzigirl

                                                                                                                                                                                                                                                                          Very nice indeed. Sounds like a better version of pepper steak my grandmother used to make.

                                                                                                                                                                                                                                                                          1. re: abfan105

                                                                                                                                                                                                                                                                            Thanks abfan105. That was exactly what I was going for. A jacked up pepper steak.

                                                                                                                                                                                                                                                                          2. re: suzigirl

                                                                                                                                                                                                                                                                            I grew up in your area and my Mother always bought sizzlers. I've since wondered what cut they were - so thanks for solving the mystery!

                                                                                                                                                                                                                                                                            1. re: meatn3

                                                                                                                                                                                                                                                                              you're welcome. It is a delicious cut of meat and perfect for stir fry and stroganoff or right on the grill.

                                                                                                                                                                                                                                                                          3. Tonight I had thoughts of making chicken breast stuffed with goat cheese/fresh figs/thyme, wrapped with prosciutto. However, I came home to discover a troubling plumbing leak that required immediate attention. Grrrrrrr. after dealing with that and getting the kiddos to bet all I could muster was quesadillas (with TJs handmade whole wheat tortillas) with refried black beans and some leftover ground turkey taco meat. topped w/guacamole and salsa. Very quick and infinitely more appealing to me tonight than takeout.

                                                                                                                                                                                                                                                                            3 Replies
                                                                                                                                                                                                                                                                            1. re: MAH

                                                                                                                                                                                                                                                                              Oh my, that chicken breast dish sounds wonderful! Sorry about the plumbing issue, MAH.

                                                                                                                                                                                                                                                                              1. re: MAH

                                                                                                                                                                                                                                                                                Not too shabby for a quick fix. Hope the plumbing issue is resolved.

                                                                                                                                                                                                                                                                                1. re: Berheenia

                                                                                                                                                                                                                                                                                  thanks. the leak appears to have been fixed by the emergency plumbers who came out last night. now we just need to fix the walls and floors. ugh.

                                                                                                                                                                                                                                                                              2. Dinner plans this week have pretty much gone to ratshit. In fact, due to an excess of, in themselves, non-important irritations, life, the universe and everything has gone to ratshit.

                                                                                                                                                                                                                                                                                It's left us scrabbling round in the freezer. There'll be soup - single portions - one beef, one parsnip. Followed by a fishcake each and salad. This is what happens when you're trying to have a freezer clear-out. And it really isn't an evening you'd be wanting to be a guest at Harters Hall.

                                                                                                                                                                                                                                                                                Meh.

                                                                                                                                                                                                                                                                                22 Replies
                                                                                                                                                                                                                                                                                1. re: Harters

                                                                                                                                                                                                                                                                                  Oh, I don't know about that. It's the company we'd be coming for in the first place!

                                                                                                                                                                                                                                                                                  1. re: Harters

                                                                                                                                                                                                                                                                                    Oh piffle. Cheese and toast would be perfectly fine if enjoyed while sitting in that beautiful garden in your and the Mrs' company. :-)

                                                                                                                                                                                                                                                                                    1. re: Harters

                                                                                                                                                                                                                                                                                      Oh, stop it. You two are just so sweet.

                                                                                                                                                                                                                                                                                      (Blushes and slinks away)

                                                                                                                                                                                                                                                                                        1. re: Gio

                                                                                                                                                                                                                                                                                          a friend of mine used to say "I'll give you an hour to stop saying things like that."

                                                                                                                                                                                                                                                                                            1. re: Gio

                                                                                                                                                                                                                                                                                              I usually only do so within WFD. :-)

                                                                                                                                                                                                                                                                                              1. re: LindaWhit

                                                                                                                                                                                                                                                                                                I can't even bring myself to do that. I confess to using the heart at first but now it seems to be on "general principle". Maybe I'll get over it. Someday. Till then I rather like my black heart. You know, Italians like to wear black. LOL

                                                                                                                                                                                                                                                                                                1. re: Gio

                                                                                                                                                                                                                                                                                                  Yes, you look stunning in black in your avatar, Gio. ;-)

                                                                                                                                                                                                                                                                                                  1. re: Gio

                                                                                                                                                                                                                                                                                                    We all have black hearts if we've been hearted by others.

                                                                                                                                                                                                                                                                                          1. re: Harters

                                                                                                                                                                                                                                                                                            I agree with roxlet and Linda. I would be there just to hear that accent and listen to your stories. Who cares what's on the menu?

                                                                                                                                                                                                                                                                                            1. re: suzigirl

                                                                                                                                                                                                                                                                                              i'm with suzi on this. lurrrrve me an English accent.

                                                                                                                                                                                                                                                                                                1. re: steve h.

                                                                                                                                                                                                                                                                                                  Ohhh, TOTAL deal! Harters, make room for guests! ;-)

                                                                                                                                                                                                                                                                                                        1. re: steve h.

                                                                                                                                                                                                                                                                                                          Only if I don't have to camp out in the yard.

                                                                                                                                                                                                                                                                                                          1. re: linguafood

                                                                                                                                                                                                                                                                                                            No worries. mc will be out there and she snores (keeps the jabberwocks away).

                                                                                                                                                                                                                                                                                                              1. re: mariacarmen

                                                                                                                                                                                                                                                                                                                I'll never tell. It's between me and the jabberwocks.

                                                                                                                                                                                                                                                                                                                1. re: steve h.

                                                                                                                                                                                                                                                                                                                  the BF has a pretty good idea too.

                                                                                                                                                                                                                                                                                                                  thank god he's louder.

                                                                                                                                                                                                                                                                                          2. Last night's flank steak was delicious. Only one kid is at home and he got up early to scarf down the leftover, darn it.

                                                                                                                                                                                                                                                                                            Tonight, a friend and I are going to a cooking class. We've figured out it is about the same price to go to a class as to eat at a nice restaurant, plus we get to do something interesting, eat good food, maybe learn a few tricks, and play with fun cooking toys.

                                                                                                                                                                                                                                                                                            2 Replies
                                                                                                                                                                                                                                                                                            1. re: tcamp

                                                                                                                                                                                                                                                                                              Fun - do report back on what you made for dinner at the class! It still fits into the WFD theme. :-)

                                                                                                                                                                                                                                                                                              1. re: LindaWhit

                                                                                                                                                                                                                                                                                                Good stuff, theme was "girls night out - cooking from the farmers market." We made panna cotta with apricot/honey topping, salt grilled watermelon salad, grilled salmon with spice rub and salsa, and goat cheese tarts. Delicious. The only thing missing was a glass of chilled white wine.

                                                                                                                                                                                                                                                                                            2. Tonight it will be Nem Nuong and Cha Bap Ran. From Andrea Nguyen's Into the Vietnamese Kitchen. Cha Bap Ran are wonderful corn and coconut fritters and Nem Nuong are Chicken Meatballs in rice wrappers with fresh greens and with a spicy hoisin garlic sauce. I love Vietnamese food especially in the summer. It is so light and fresh.

                                                                                                                                                                                                                                                                                              1 Reply
                                                                                                                                                                                                                                                                                              1. re: Candy

                                                                                                                                                                                                                                                                                                Hi Candy, those corn and coconut fritters sound wonderful!

                                                                                                                                                                                                                                                                                              2. I feel like a cooking fraud! So few homemade dinners at our house the last week it's embarrassing. Last night's post tennis meal was a leftover piece of italian sausage with some polenta for me and chicken soft tacos for DH. Wednesday night was dinner at the local bar; grilled artichoke, half rack of ribs, and some chicken. I feel like I need to redeem myself with a few nice meals in the coming days. Hmmm....I'll report back if a plan is formulated.

                                                                                                                                                                                                                                                                                                2 Replies
                                                                                                                                                                                                                                                                                                1. re: Aussieshepsx2

                                                                                                                                                                                                                                                                                                  Aw, aussie.... fraud's a strong word! We've all BTDT. You'll get back in the swing o' things in no time.

                                                                                                                                                                                                                                                                                                  1. re: Aussieshepsx2

                                                                                                                                                                                                                                                                                                    BTDT. Fred and Ginger had it right: just pick yourself up, dust yourself off, and start all over again!

                                                                                                                                                                                                                                                                                                    https://www.youtube.com/watch?v=z6Mtm...

                                                                                                                                                                                                                                                                                                  2. WFD: Chicken salad sandwich. Beet and onion salad.

                                                                                                                                                                                                                                                                                                    The chicken is from last night's roast. Slices will be layered on rye bread with crisp lettuce, sliced tomato, sweet onion. The kicker is an herbed mayo consisting of diced cucumber, sliced radishes, chopped basil, parsley. dill. The mayo is from Nigel Slater's EAT.

                                                                                                                                                                                                                                                                                                    The salad is a more or less composed salad of roasted beet quarters, roasted red onion wedges, seasoned w S & P, sour cream, and chopped dill. It's from Diana Henry's Pure Simple Cooking.

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                                                                                                                                                                                                                                                                                                        1. Sichuan jour fixe tonight, with the usual suspects & suspicious characters.

                                                                                                                                                                                                                                                                                                          Drinks after at the bar or casa lingua.

                                                                                                                                                                                                                                                                                                          1. My SO is leaving work early today so we can fit in 9 holes of golf before dinner at home which will be smoked turkey, wild rice, cranberry and cashew salad on ciabatta bread. After dinner we are going to the weekly live jazz performance in the park.

                                                                                                                                                                                                                                                                                                            1 Reply
                                                                                                                                                                                                                                                                                                            1. Bit of a mishmash..
                                                                                                                                                                                                                                                                                                              Have some fluke(flounder) filets, that will be sprinkled with S&P, layered with spinach, feta and some sliced cherry tomatoes, baked in the oven with some butter, white wine and lemon..
                                                                                                                                                                                                                                                                                                              On the side it was requested for some chicken fried rice, because there is a 1/2 of a rotisserie chicken, with the usual, baby corn, some peas, bean spouts, yellow and green onion, dash of sugar, vegetable oil, white pepper and some thick dark soy sauce... (got this recipe when I asked my local takeout if I could come in and watch for a few hours..)I use plain white rice, that was made early in the day and slightly refrigerated..

                                                                                                                                                                                                                                                                                                              A California Chardonnay along side and a cold bottle of beer to lubricate the mouth during preparation.

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                                                                                                                                                                                                                                                                                                              1. re: PHREDDY

                                                                                                                                                                                                                                                                                                                Wait... and the local let you watch the cooks in the kitchen? Fantastic. Did you take notes? Did you learn anything... More, I need more info. Surprised at the vegetable oil instead of peanut oil, though. I love homemade fried rice.

                                                                                                                                                                                                                                                                                                                1. re: Gio

                                                                                                                                                                                                                                                                                                                  Actually I took mental notes. The kitchen was your typical line of deep fryers, salamander, two large stoves for 6 woks. When I was there it was a Thursday night and there were four people on the line with two women calling and packing the orders. They did not use peanut oil, it was actually a blend of canola and vegetable oil. (at least that is what they told me.)

                                                                                                                                                                                                                                                                                                                  I got there about 4 :30 kinda quiet and there was still a lot of prep work going on...about an hour later all hell broke loose. I stayed out of the way and left about 6:30. I was not intimidated, but you could see the main wok guy, who was not the owner was very intense, and would hear the order barked out and then delegate to the three others what dish to cook up. One guy was clearly just a rice, soup and noodle guy.
                                                                                                                                                                                                                                                                                                                  One other thing, I was not the first person to ever do this, the owner said that he gets about 2 or 3 requests per year from people like us to come in and watch.

                                                                                                                                                                                                                                                                                                                  They also use MSG more than I like, but by far in the real one hour I was there, they must have cooked 15 orders of either chicken or beef with broccoli. Next I would say Chicken with other types of vegetables. None the less learned the prep work is where it is at. I do keep many of the condiments on hand at home. So for repurposing left overs, stir fries are really handy.
                                                                                                                                                                                                                                                                                                                  Here is a picture of the stuffed fish from tonight.

                                                                                                                                                                                                                                                                                                                   
                                                                                                                                                                                                                                                                                                                  1. re: PHREDDY

                                                                                                                                                                                                                                                                                                                    What a fascinating experience, Phreddy! Thank you. Yes, that mise en place prep is definitely the main focus for any Asian dish, while not discounting the techniques needed. We learned that cooking Chinese, Vietnamese, Japanese, and other Asian cuisines during various COTM projects. That fish looks so appealing.

                                                                                                                                                                                                                                                                                                                    1. re: Gio

                                                                                                                                                                                                                                                                                                                      G...what I really learned is that I do not want to be in the restaurant business like that...It is hard work if you consider 7 days a week 52 weeks a year...my hat is off to them..
                                                                                                                                                                                                                                                                                                                      But it was really great to see it in action..and if they wanted me to fill in for a day or 2 I would expect no pay...after that...well that is a different story

                                                                                                                                                                                                                                                                                                              2. I have a small baquette loaf d I;m trying to get through, so I did a quick open-face French bread style pizza yesterday for dinner.

                                                                                                                                                                                                                                                                                                                Schmear of butter, pizza sauce (whipped up with some tomato paste, water , wine and herbs), and pepperoni, black olives and chopped onions topped with a provolone and mozz fresh grated mix.

                                                                                                                                                                                                                                                                                                                Side salad of leaf lettuce and that damn basil.

                                                                                                                                                                                                                                                                                                                Days like this is where the toater oven comes in real handy. (I like them so much, I even have a back-up toaster oven just in case...)

                                                                                                                                                                                                                                                                                                                Tonite will be the final leftovers of spaghetti and meatballs and hot sausage links.

                                                                                                                                                                                                                                                                                                                Yum-O.

                                                                                                                                                                                                                                                                                                                 
                                                                                                                                                                                                                                                                                                                1. Was having a bbq but near the end it started to rain... grabbed everything and ran. Finished the rest inside. Then it stopped raining!

                                                                                                                                                                                                                                                                                                                  Tomorrow there are 3 choices: veal schnitzel with dried mushrooms, steamed halibut with ginger and garlic, or steamed whole chicken with...? I shall decide when I get to the market.

                                                                                                                                                                                                                                                                                                                  4 Replies
                                                                                                                                                                                                                                                                                                                  1. re: Pata_Negra

                                                                                                                                                                                                                                                                                                                    Here's a vote for schnitzel with mushrooms. Or the halibut. If you had said 'roasted' whole chicken, that woulda gotten my vote over the fishy.

                                                                                                                                                                                                                                                                                                                    But steamed?

                                                                                                                                                                                                                                                                                                                    1. re: linguafood

                                                                                                                                                                                                                                                                                                                      I usually bbq the chicken on my Weber but today looks like it's going to rain again and I don't want to roast it in the oven (makes the house too warm!). (My spring chicken on the Weber: http://tinyurl.com/pn48eez)

                                                                                                                                                                                                                                                                                                                    2. re: Pata_Negra

                                                                                                                                                                                                                                                                                                                      And the crowd chants: Schnitzel! Schnitzel! Schnitzel! Schnitzel!

                                                                                                                                                                                                                                                                                                                      1. re: mcsheridan

                                                                                                                                                                                                                                                                                                                        I have Jäger Schnitzel in mind, if it is Schnitzel I'm making.

                                                                                                                                                                                                                                                                                                                    3. So, I still have a taste for Mexican this week; dinner last night for me was chicken nacho enchiladas with a side of avocado, pico and house pickled onions. I piled everything on the plate and went at it (not the best pic attached below). The DF, who does not care at all for Mexican food (I don't know what's wrong with him) had honey mustard glazed turkey ham, smothered potatoes w/onions & garlic and corn on the cob.

                                                                                                                                                                                                                                                                                                                      Tonight DF is having meatloaf with a ketchup/brown sugar/onion/garlic/bell pepper sauce. They'll be rice of some sort and some leftover green peas to go with. I will be having veal parmesan over whole wheat spaghetti with a side salad and greek vinaigrette.

                                                                                                                                                                                                                                                                                                                       
                                                                                                                                                                                                                                                                                                                      13 Replies
                                                                                                                                                                                                                                                                                                                      1. re: Cherylptw

                                                                                                                                                                                                                                                                                                                        and you're still going to marry him!

                                                                                                                                                                                                                                                                                                                        haha just kidding. i'm still with my non-fish-lamb-loving man. I don't know if I could stand not having Mexican food though. But you two always seem to manage with your own separate emails! The BF would not be amenable to that.

                                                                                                                                                                                                                                                                                                                          1. re: LindaWhit

                                                                                                                                                                                                                                                                                                                            Ironic you mention lamb, Linda. DF will not eat it either but I'm having a lamb shoulder chop for dinner tomorrow...don't know WHAT he's having, yet!

                                                                                                                                                                                                                                                                                                                            1. re: LindaWhit

                                                                                                                                                                                                                                                                                                                              I've got one of them too. But I decided to keep him anyway 37 years ago.

                                                                                                                                                                                                                                                                                                                            2. re: mariacarmen

                                                                                                                                                                                                                                                                                                                              Why can't you have separate dishes? I think it's just wrong for someone to deny me what I like just because they don't like it and vice versa. That's giving the other party entirely too much control.

                                                                                                                                                                                                                                                                                                                              1. re: Cherylptw

                                                                                                                                                                                                                                                                                                                                we could... it's not a control issue - he would never say "you can't eat that!" - it's just easier. i'm just used to eating that way, everyone having the same food at the dinner table. and I joke about it here, but it's not really that big of a deal. I eat out enough that I get to eat what I want without him. though I do think now and then I can probably sub a lamb chop for a steak.

                                                                                                                                                                                                                                                                                                                                1. re: mariacarmen

                                                                                                                                                                                                                                                                                                                                  Maria, I was not trying to imply that you had a control issue going on. If you noticed I was speaking of myself which is why I posted "I think it's wrong for someone to deny ME"...

                                                                                                                                                                                                                                                                                                                                  Everyone has a preference of what works for them and that's your business.

                                                                                                                                                                                                                                                                                                                                2. re: Cherylptw

                                                                                                                                                                                                                                                                                                                                  And that's perhaps reading just a little bit too much into the dining / BF situation at casa mariacarmen :-D

                                                                                                                                                                                                                                                                                                                                  1. re: linguafood

                                                                                                                                                                                                                                                                                                                                    What are you talking about?? Not that I need to justify my comment, but I was referring to myself not MC or her BF. Don't assume.

                                                                                                                                                                                                                                                                                                                                    1. re: Cherylptw

                                                                                                                                                                                                                                                                                                                                      Well, as you know, the written word's implications are often misunderstood - especially online.

                                                                                                                                                                                                                                                                                                                                      As you saw, mc herself didn't quite catch the meaning of your post, so I'm sure everyone's happy you clarified :-)

                                                                                                                                                                                                                                                                                                                                      1. re: linguafood

                                                                                                                                                                                                                                                                                                                                        The problem with a written word being misunderstood is that people take the meaning out of context because they would like for it to be more or less than what is actually written. And when others throw fuel on the fire, that's how shit get started. I've seen it alot over my years on Chowhound.

                                                                                                                                                                                                                                                                                                                                        Apparently, I have not been clear in my postings thus far so from here on out, be assured that the way I write a posting is exactly the way I mean for it to be communicated. I don't appreciate my words being automatically misconstrued in a accusatory manner.

                                                                                                                                                                                                                                                                                                                            3. Dug out the slow cooker this am and after a quick sear I threw in a bottom round roast with BBQ sauce, a couple of sliced onions, garlic, some mustard, worcestershire sauce and some balsamic vinegar. House smells divine. In a few minutes I am going to throw together a kohlrabi/broccoli slaw . Dinner will be BBQ beef sandwiches, the slaw and some chips. Easy peasy!

                                                                                                                                                                                                                                                                                                                              My baby has "big" birthday this Saturday so tonight I will also bake brownies as the base of his requested ice-cream cake. Slacker that I am, I will buy the ice-cream from the farm that recently opened around the corner. It will be a combo of oreo cookie and cookie dough, again upon request. But any excuse to visit the brand new baby cows is worth it to me. Here are the pics the farm put up on FB. The brown and white is named Princess and the two others are Camellia and Sally. So cute!

                                                                                                                                                                                                                                                                                                                               
                                                                                                                                                                                                                                                                                                                               
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