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What's for Dinner #318 -- There Ain't No Cure for the Summertime Blues Edition! [through August 13, 2014]

Actually, I'm not blue about summer, but I am blue about my darling boy heading off to college in less than 2 weeks. I think we're going to have to adopt some eaters to make up for the deficit at our table!

How is the summer progressing in your neck of the woods?

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  1. A stunningly gorgeous day today, although it's clouded over a bit right now. Farmers market shopping and a few errands. The produce right now is in full swing - I had to take some pictures of the beautiful colors!

    Dinner tonight will be Herbs de Provence pork tenderloin with a gingered mango salsa, rice, and a sauté of fresh corn cut off the cob and sugar snap peas.

    For dessert, some FM apricots and blueberries tossed with a lime-mint "vinaigrette".

    ETA: And the premiere of "Outlander" on Starz tonight. I've been a huge fan of the series by Diana Gabaldon since the first book came out, and I'm hearing a lot of great things about this new TV adaptation that she had a large hand in keeping true to the story line.

    ETA2: How could I forget? A dry unoaked chardonnay as the libation during prep and dinner. :-)

     
     
     
     
    18 Replies
    1. re: LindaWhit

      That right there is why they should banish photo taking from the market.

      Totally. Not. Fair.
      I hate you and I'm gonna go tell Mom. Whaaaaaaaaaaaaaaaaa!!!!

      Meanwhile, I've got my Harter's from earlier in the week "food itself is arduous much less cooking it" mood on today. LOL. <3

      Thus why I bury this reply back here.
      Spaetzle making pictorial on deck for tomorrow or Monday though.
      Dang those peppers look good. :-)

      1. re: jjjrfoodie

        I can't wait to see your spaetzle-making pictoral thread, jjjrfoodie. Perfect for the photo story type of thread.

        Oh, BTW - Mom won't care if I'm cooking her dinner tonight. So THERE! Nyeah, nyeah, nyeah! ;-)

      2. re: LindaWhit

        I think you've got your cooking mojo on! I love the FM culture we have in our brief summers in New England. Super moon and a meteor shower coming up- unoaked chardonnay- good times!

        1. re: LindaWhit

          Outlander! I love her books. Hope I can find it aired online...

          Gorgeous FM pictures.

          1. re: meatn3

            The first episode is out there already, meatn3. I think on the Starz site since Aug. 2nd.

            I've just waited until tonight to make a little "event" of it. Yes, very sad, I know. This is my boring Saturday night. :-)

            1. re: LindaWhit

              We are the same age I believe...and that sounds like a terrific Saturday night to me! (The teen I once was would never have believed that would be eventually true!)

            2. re: meatn3

              Yesterday I signed up for SideReel.com supposedly an on-line site where one can watch TV programs free. Since I'm upstairs and my TV is on the fritz, I going to see if I can watch tonight's episode through this portal. We shall see. You may have some luck though.

              http://www.sidereel.com/outlander

            3. re: LindaWhit

              The colors of fresh produce and flowers are just so beautiful--makes me think of an artist's palette. Love those flowers.

                1. re: LindaWhit

                  Looks like it should be in a magazine. Beeyootiful!

                2. re: LindaWhit

                  I tried to 'heart' but nothing happened? Lovely colours. Why can't my market look like this? I don't have FM, just normal boring market. Grrr...

                  1. re: LindaWhit

                    What did you think of the Outlander premiere? I watched the preview last week - I LOVE LOVE LOVE the books but I think both of the leads still have their work cut out for them before I'm convinced that they ARE Claire and Jamie. Oh, and to keep it food-related, I toasted the premiere with some good Highland single-malt!

                    1. re: biondanonima

                      NICE on the single malt! (It should be no other, of course!)

                      And I *loved* the first ep. At first, when I saw the early pics and previews of the actor playing Jamie, I thought he wasn't tall enough (or redheaded enough). Jamie is supposed to be 6'2" or so - but I think the issue is that the actress playing Claire is taller than Gabaldon wrote her. We'll see how it plays out, but I like the guy playing Jamie so far. Easy enough on the eyes. :-)

                      And I'll be interested to see how they deal with food and cooking in the show.

                      1. re: LindaWhit

                        Yes, he is WAY easy on the eyes, for sure! I agree that the actress playing Claire is way too tall - throws off all the visuals I've imagined over years of reading the books. I just felt like both of them had some issues with stilted delivery of lines - her especially (her JH Roosevelt Christ was SO unnatural-sounding!). I'm sure both of them will grow into the roles, though. I can't wait to see how the show progresses!

                      2. re: biondanonima

                        Ha!
                        I have it recorded so when I return home, I am having a few sasanach friends over for scotch egg apps with dark and stormy drinks!
                        Woohoo!

                        1. re: sedimental

                          Scotch eggs - perfect! Perhaps some themed snacks will be in order for the next episode...although I think I'll skip the haggis!

                          1. re: sedimental

                            Good snack - although you'll probably know that they are English, rather than Scottish.

                            Claimed to have been invented by London store Fortnum & Mason, in 1738, as food for stagecoach passengers travelling from London to Edinburgh.

                            My favourite variant is sold at my local farmers market and wraps the egg in black pudding, rather than sausagement.

                            1. re: Harters

                              That's funny. No, I didn't know about their origin...I just know they are good with drinks! I suppose it wouldn't make them more Scotch if I served with..... scotch on the rocks? Wear plaid? I'll work on it!

                              I am not sure what it is, but whenever I hear a Scottish accent, I can't stop myself from joining in. It's an addicting accent. My grandmothers accent was thick. I can be quite obnoxious with it :D

                      3. We found some beautiful baby artichokes the size of Brussels sprouts at the market today. Along with some black trumpet mushrooms and some garlic they will be our dinner sautéed and served over pasta.

                        10 Replies
                        1. re: magiesmom

                          Oh, that sounds super! I don't think I've ever seen artichokes that small.

                          1. re: roxlet

                            I never have before. I am excited.

                            1. re: magiesmom

                              Please report on how they are, and post a photo if you can!

                              1. re: roxlet

                                Sorry, no photos( I just don't photograph our food).
                                But they were delicious. They needed considerable trimming of tough outer leaves but then they were amazing, as were the black trumpets, a new mushroom to us.

                              2. re: magiesmom

                                Can you eat them whole when they're that small??

                                My mother grew artichokes for several years so I've seen them when they're still tiny, but she'd always wait to pick them until they were the size of softballs or larger. Sounds delicious and I'd love to see a photo too!

                                1. re: magiesmom

                                  Are you really in New England? I'm so jealous of the 'chokes. I have never seen them in markets here (NoVA). Why why why?

                                  1. re: tcamp

                                    Yup, in Western MA. We could have eaten them whole after trimming spikes and outer leaves, but I cut them in half to sauté. They cooked that way in about seven minutes.
                                    They really seemed like full grown tiny artichokes rather than baby big ones.
                                    I am going to ask the grower about their variety.

                                    1. re: magiesmom

                                      How interesting. Seems like they would make a beautiful presentation like that. If I ever see any, I'm going to snatch some up and prep them as you've done here.

                                2. Monarch butterflies are here - always a sign that summer will be wrapping up soon. But for now, it's moderately hot 80F, moderately humid and great eat-on-the-patio weather. Dinner will be salmon, sweet corn on the cob, baked cucumbers (Julia Child), and fruit salad - peaches, red/green grapes, melon if it's finished ripening.

                                  Hoping for a cool early morning Sunday/Monday to bake a cardamom almond cake for "adopted eaters" - family stopping here Monday afternoon on their way up-North to the cabin.

                                  6 Replies
                                  1. re: MidwesternerTT

                                    A quick "thank you" note to this CH community, for all the hints for new food prep that I get daily. For Saturday's meal, a special hat-tip to helen_m, who described Little Salmon Cakes with Lime from Flavours back in May. And to the CH who recommended the True Lime crystalized lime product. And to the COTM crew - their descriptions got me to buy ingredients I now have on-hand for many more meals. I made a lime/wasabi/ginger rub for the salmon and was very happy with the result. And, instead of baking the cucumber (still planned for Friday's Julia Child tribute day), ended up making a July COTM dish - cucumber in yogurt with sesame and cilantro.

                                    1. re: MidwesternerTT

                                      It really is such a great resource for ideas, isn't it?

                                      1. re: linguafood

                                        Yes, and most of the posters are so nice and helpful!

                                      2. re: MidwesternerTT

                                        I *still* haven't found the TrueLemon! At least the one that isn't the lemonade version. Of course, the store that is *supposed* to have it is Market Basket - which is currently going through upheaval due to their idiotic Board of Directors. Hopefully they'll be back to normal soon and customers can start shopping there. I'll have to make a note to look for the regular TrueLemon again.

                                        1. re: LindaWhit

                                          Linda, it costs more, but you can order all the True citrus crystals off amazon. My stores only seem to carry the lemon and lime ones. So I ordered the lime, lemon, orange (the best!!!) and grapefruit. I think it's cheaper for the variety pack. They also have shaker mixes ( like orange ginger and cilantro lime) that go great with grilled foods.They are very healthy and pack a flavor punch. They last a long time too, because it doesn't take much. Worth it IMO.

                                          1. re: sedimental

                                            Ooh - I like the idea of the orange-ginger. I'll check Amazon, sedimental - thanks!

                                    2. Rox - I have no doubt that you could find plenty of volunteers to sit at your dinner table every night of the week. In the meantime, spoil that kid rotten while you can.

                                      As for us, an all-time favorite @casa lingua, the legendary Trini-Chinese chicken (courtesy of the NYT) is on the menu.

                                      Roughly 5 lbs. of BISO thighs have been sitting in their luscious marinade and will be tossed onto the grill once the gang rolls in. The dipping sauce comes together in under 2 minutes.

                                      Yet another rendition of the equally popular Greek salad will be making an appearance, and our friends are contributing roasted green beans, some spin on mac & cheese, and summer rolls for starters. Ice cream sammiches for dessert if people desire such frivolity, and I might even make my white sangria if there are enough requests from the crowd. Should be another fun summer evening.

                                      1 Reply
                                      1. re: linguafood

                                        I'd be happy to be at any of your pot lucks! I bought the requisite habanero sauce, so after it arrives, I will give that chicken another whirl.

                                      2. Some farmers market finds today on the menu - roasted flat green beans and a green salad. Also making tater tots (not at all local!) and pan fried cod. We had a busy day shopping for bathroom tile, vanities, and countertops, all needing to be replaced due to the previously mentioned water damage. We also rented a Home Depot truck to bring heavy stuff home (our biggest car is a Prius). Hubby and son just left to take the truck back.

                                        Sorry about your son's impending departure, Roxlet. I'll be there in 2 years and I know I'll be very sad about it.

                                        1. Grey rainy day here in NC is cooling things off a bit.

                                          Found my overpacked freezer ajar the other day. Which prompted a clean out, inventory and reorganize project. Just a few things had begun to thaw. So they became WFD for the week.

                                          Made stock with several rotisserie chicken carcasses and a bag of uncooked necks and wingtips. Used part of it for soup (onion, garlic, tomato,celery, carrot, zucchini, herbs,turkey sausage). Froze a bit and was left with four nice portions for the week.

                                          A rabbit had begun to defrost too. I've been working a lot so chose the easiest/quickest recipe I could find which just required pantry items. Broke down thumper, s/p, brush on a Dijon/butter mixture, covered with panko/fresh thyme, drizzled on olive oil and baked. The recipe yielded a perfectly cooked rabbit. I enjoyed it and felt it was quite good for the time invested. But the flavor hasn't thrilled me for leftovers. Plan to use a tonnato sauce for the debonned remains.

                                          Rabbit bones became stock. Thinking of using it for a risotto with morels and asparagus...

                                          Sides the night of the rabbit were cabbage (sauteed in bacon fat, red pepper flakes and pancetta) and a tian of potato/zucchini/eggplant/rosemary with a bulb of garlic roasted atop.

                                          WFD tonight was a green salad and my first frittata! Frittata was made with most of the leftover tian and was quite good. Can't believe I haven't had this handy dish as an option for leftovers...Rest of the tian will probably become a soup.

                                          I'll be nibbling on all of this for a few days.

                                          A close friends Father-in-law died this morning. I've gotten to know her in-laws well over the years. Waiting to learn when the funeral will be and when the rest of the family will arrive. Then I'll start cooking for them. Not quite sure what is traditional for their religion...but meals for her Mother-in-law and out of town relatives should help make things easier.

                                          This is the 5th death within my extended yet smallish circle of friends and family this year. Really hope there aren't any more.
                                          I think we would all appreciate a bit of quiet on that front.

                                          2 Replies
                                            1. re: meatn3

                                              Meals all sound great, meatn3. Sorry about your friend's FIL.

                                            2. Aww, roxlet, sorry to hear about the son leaving soon. Hopefully you and the hubs will find new eaters to join you (I doubt that will be hard to do).

                                              As for us, it is hotter than you-know-what here in SoCal today.

                                              Doesn't help that I've had the oven going all morning/afternoon cooking up the 589854 pounds of chicken I came into to prep freezer meals http://chowhound.chow.com/topics/985272. I still have a few pounds left but am out of freezer space.

                                              I took my very first ambulance ride day before last and it was mighty scary. This little lady has been kicked off of food for the foreseeable future. My insides are simply not cooperating. I find it absolutely impossible so I am nibbling on crackers with balsamic reduction and glazed sugar cookies my mother brought me. And I'm paying for every single nibble.

                                              For the bf tonight, a beautiful giant cut of beef filet will be grilled (hopefully) to medium, rubbed with s + p. I'm thinking a garlic-herb compound butter to go on top. On the side I'll bake him a smallish baked potato with sour cream, bacon, and chives, and a big heaping side of crisp steamed broccoli. Easy, and should get rid of at least some of the food in this house.

                                              21 Replies
                                              1. re: nothingswrong

                                                OMG NW, how devastating. I'm so very sorry. And, how can you continue cooking for your boyfriend when you are in this condition? Shouldn't someone be taking care of You? OK... I'll stop now.

                                                  1. re: fldhkybnva

                                                    I won't Fieldhky. I have a tendency to over analyze.. She's a big girl.

                                                  2. re: Gio

                                                    Thank you for the sympathy. This is like the worst thing ever for someone like me.

                                                    Someone probably should be taking care of me, but alas I am homebound and pretty isolated at this point. The bf is out busting his butt to try and make some big bucks and get me better treatment. God bless him, but he doesn't know what to do except work more when he's stressed out.

                                                    In the meantime, I still enjoy being around food and playing with it. Smell is such a powerful sense, and I do enjoy just standing over a pot of cooking food and inhaling like a crazy person :)

                                                    1. re: nothingswrong

                                                      Honestly, I wish I could be there to help you through the day. You're a brave Brave girl.

                                                      1. re: Gio

                                                        That is very sweet Gio. Thank you!

                                                  3. re: nothingswrong

                                                    UGH on the no food edict, nothingswrong! How the heck are you supposed to sustain yourself if you're not eating anything but crackers?

                                                    1. re: LindaWhit

                                                      I'm on IV nutrition. Unfortunately it has no flavor (ha, ha). It sustains you but makes you very tired and personally makes me feel like crap. It's amazing what with all the scientific and medical advances made in my lifetime that no one's figured out how to fix a broken stomach. There are virtually zero treatment options for this condition.

                                                    2. re: nothingswrong

                                                      So sorry to hear about this. I hope the foreseeable future is not a long time from now. :(

                                                      1. re: roxlet

                                                        Thanks, me too roxlet. The only thing keeping me going is fantasizing about one day being able to go on vacation--somewhere that requires air travel--and laying on a beach eating fried chicken, salad, fruit, French fries, and hopefully a cocktail with ghastly amounts of alcohol (and possibly neon colors and a paper umbrella). If it ever happens, I will be the happiest girl in the world.

                                                      2. re: nothingswrong

                                                        So sorry that your tummy is not cooperating again. That really sucks. I am just envious that you power through and still cook for your sweetie. You are a strong willed woman. I hope that you get back on track soon.

                                                        1. re: suzigirl

                                                          Thanks suzi. You call it "strong willed" but my doctors just call me "difficult." I'm not sure why giving up food wouldn't cause someone a ton of grief. They act like it's no big deal, like getting a haircut or something. Not...gonna...happen!

                                                          1. re: nothingswrong

                                                            I would be devastated if I had to give up food. I love everything about eating and can't imagine how the doctors would act so nonchalant about giving up something so integral to a person's life. Food isn't just sustenance, it is emotional and visceral to some people.

                                                            1. re: suzigirl

                                                              Yes, well put suzi. Though I guess you get it more than my doctors would. I'm still praying one day you and me are face-to-face with a big bowl of lettuce and some popcorn.

                                                              1. re: nothingswrong

                                                                I do get it. I would love to meet you and be able to eat and drink without consequence. Someday we will be better and be able to do just that. We will enjoy some forbidden foods and chase them with a glass of wine.

                                                            2. re: nothingswrong

                                                              Difficult? WTF is wrong with them? Bunch of egomaniacs IMHO. I go nuts when I have to fast for 24 hours before a minor procedure. You are a saint for trying to follow their orders. Pray for patience and a cure!

                                                              1. re: Berheenia

                                                                Thanks Beerhenia! Sometimes they do make me feel like I'm nuts for being so upset/"difficult" but when I talk to normal people (especially those that love food) it helps put it back in perspective that yeah, this totally sucks, and no, I'm not crazy for having a hard time going with the flow.

                                                                1. re: nothingswrong

                                                                  No, it is a normal and reasonable reaction!!!

                                                          2. re: nothingswrong

                                                            That is terrible, nothingswrong. You hang in there!

                                                            1. re: nothingswrong

                                                              I ended up cooking for two: the bf and his right hand man at work, which was perfect for getting rid of both filet mignons (plural?). They marinated briefly in some soy, garlic, and pepper, then were seared in a SCREAMING hot grill pan, then into the oven for a few. I somehow managed to pull them out at a perfect medium/medium rare.

                                                              Taters were fluffy and eaten with butter, sour cream, chives, cheddar-jack, and turkey bacon crumbles.

                                                              I also grilled up a red bell pepper and steamed some broccoli. Homemade chocolate chip cookies for dessert.

                                                              The men were pleased, so I'll take their word for it.

                                                            2. Dinner was mozzarella pesto stuffed chicken breasts from the Two Peas and a Pod blog. Gotta say for a recipe that was simple enough for ME to make, it photographs quite nicely!

                                                               
                                                              4 Replies
                                                              1. re: Lorry13

                                                                I made those a few months ago and the bf thought they were quite tasty. Yours look lovely!

                                                                1. re: Lorry13

                                                                  Welcome Lorry... Looks great. How did it taste?

                                                                  1. re: Gio

                                                                    It was definitely quite tasty. I'm always trying to find ways to make baked chicken flavorful rather than dry and this is another one I'll be doing again!

                                                                    1. re: Lorry13

                                                                      I found the link to the recipe- these look like serious contenders for the next chicken dinner. thanks!

                                                                2. I am sorry that your son is leaving soon. I, however will gladly volunteer to take his place at the dinner table. I do dishes.

                                                                  Hamburgers with cheddar and bacon on Marty's buns with French fries are up tonight.

                                                                  4 Replies
                                                                  1. re: suzigirl

                                                                    Excellent! He did do the dishes tonight, so we will need extra help in that department!!

                                                                    1. re: roxlet

                                                                      I vote Suzi in as temporary son-stand-in.

                                                                      Mmm, cheeseborgers and fries.

                                                                      1. re: nothingswrong

                                                                        And James was in charge. I love weekends when papa does the cooking.

                                                                        Thanks for the vote!

                                                                      2. re: roxlet

                                                                        I have my own squeegee and do windows as well. I hope that seals the deal.

                                                                    2. A trip to the Mediterranean tonite. First course -- heirloom tomato & mozzarella di Bufala with garden basil. Remarkably soft & creamy mozzarella.

                                                                       
                                                                      1. Continuing the Mediterranean theme -- slightly inland toward Rome:

                                                                        Fried squash blossoms stuffed with ricotta, mozzarella di Bufala, salt- cured anchovies & herbs.

                                                                         
                                                                        2 Replies
                                                                        1. re: rjbh20

                                                                          In what proportion do your work anchovies into the squash blossoms filling? I use Parmesan for mozzarella and ricotta filling but there's always room for anchovies.

                                                                          1. re: JungMann

                                                                            This was totally winged, but came out very well. I used about half cup of fresh ricotta, half of a tennis ball-sized mozzarella, fresh oregano & parsley, black pepper, a dash of olive oil and 4-5 salt cured anchovy filets that were deboned & soaked for a few minutes. About the same size as the regular filets packed in oil, but rather more assertive. This made enough to stuff 8 large blossoms. I made reprise this and use it as ravioli filling tonite with a fresh tomato sauce.

                                                                        2. Main course: -- all on the grill. Grilled calamari & shrimp on grilled zucchini with fettunta. No vampires in this house tonite.

                                                                           
                                                                           
                                                                          1 Reply
                                                                          1. Hello all.... things are continually busy here. I "cooked" twice this past week, Monday night was just a tri-tip on the grill, which I ate that night with some sauteed green beans and corn on the cob. The leftovers were repurposed into 3 sandwiches for lunches. Tuesday night I browned up some chicken sausage, then tossed in with some pasta and pesto. Hardly cooking.

                                                                            We decided to do a "slob" weekend with no plans. We were supposed to go camping with friends but that got cancelled, and well, we weren't too upset about it. With SO's crazy travel schedule and us having packed weekends recently, it's nice to just have a weekend to chill out and do nothing. Well, went to the bar last night. But tonight, I'm actually cooking a decent meal. Took a pork tenderloin and sliced into medallions, and then will cook w/ a mushroom marsala sauce. Mashed potatoes on the side, naturally. Also a lady at work gave me a striped zucchini and summer squash from her garden, so I'll saute up the zucchini as our veggie.

                                                                            1 Reply
                                                                            1. re: juliejulez

                                                                              juliejulez, I was just thinking of you the other day because I saw a commercial on TV that... ok, you need to sit down for this...Leinie's is making not one, not two but three new shandy flavors for this autumn.

                                                                            2. On a little break this weekend. At my favorite northwest lake. Grilled dinner. Grilled Korean ribs, eggplant, peppers, tomato.. Dolmas, hummus and fermented lentils. Nice feast with a great view.

                                                                               
                                                                               
                                                                               
                                                                               
                                                                              7 Replies
                                                                              1. re: sedimental

                                                                                Beautiful. Those grilled tomatoes look especially delicious. Hope you enjoy your mini vacation!

                                                                                  1. re: sedimental

                                                                                    Wonderful! The Korean ribs in the last picture looks like an upturned hand's palm or a glove. :-)

                                                                                    1. re: sedimental

                                                                                      Fermented lentils? Please tell me more!

                                                                                      1. re: JungMann

                                                                                        Yes, Jungmann, lacto fermented, and they are very tasty!

                                                                                        Just cook the lentils to al dente. Then layer in a jar: raw onion slices, peppers, lentils, spice mix of choice and don't be shy (I especially like middle eastern flavors) and salt. Repeat. Pour in a little water to fill in the gaps and a few teaspoons of whey ( from draining yogurt) and let sit on the counter, with a lid, until bubbly with probiotic goodness... or about three days. Then stick in the fridge. I make several batches with different spices and they keep for many months.

                                                                                        Fermenting allows the lentils to really soak up the spice, no oil, really great with summer roasted veg and no worries about leaving them out in warm weather. Great picnic condiment!

                                                                                        1. re: sedimental

                                                                                          Very interesting - I'm going to have to give this a try!

                                                                                      2. re: sedimental

                                                                                        that looks great - view and the food!

                                                                                      3. Today was family reunion on the beach. Italian sandwiches and G&Ts

                                                                                        1. Today's dinner is going to be chicken & gravy: chicken will be baked, gravy will be made to drizzle over the top of the meat and some mashed potatoes. I'm about to put a couple of smoked ham hocks in the slowcooker for a five hours then freshly picked & snapped Chinese long beans will go into the pot with some onion, garlic, a pinch of red pepper flakes and seasoned salt. They'll go for 3-4 hours. Meanwhile, homemade potato dinner rolls will be made to sop up the gravy; a lemon crumble poundcake will be baked and I'll make some lemon curd to spoon over the top for dessert.

                                                                                          22 Replies
                                                                                          1. re: Cherylptw

                                                                                            You had better keep the windows in your house closed because if your neighbors smell all of that goodness cooking and baking they are going to be pounding on your door to get in for dinner.

                                                                                            That is a great sounding meal, Cherylptw.

                                                                                            1. re: Cherylptw

                                                                                              Your description of chicken and dumplings on the last WFD has really got me going. This is something I've never had. rjbh20 says that the dumplings are kind of like the underside of the biscuit when he makes a chicken pot pie topped with biscuit...

                                                                                              1. re: roxlet

                                                                                                Except thinner. If you like the crust of a pot pie (it's my favorite part of the dish, actually) you'll like dumplings. The only difference is that the dumplings are cooked in the juices with the chicken while the pot pie's crust tops the dish. I'll be making it sometime this week with the leftovers of tonight's chicken. It's perfect to make with scraps of chicken.

                                                                                              2. re: Cherylptw

                                                                                                Who doesn't love chicken, gravy and mashed potatoes!! And those beans sound delish, too.

                                                                                                Lemon curd brings back memories of my childhood: one xmas, I made a whole bunch and sent out a batch to each family member. That was some tasty stuff!

                                                                                                1. re: linguafood

                                                                                                  I like the chicken and not the gravy or dumplings

                                                                                                  1. re: jpr54_1

                                                                                                    Ha! Ok, jpr - the gravy & mashed lovers get your portion, then.

                                                                                                    1. re: linguafood

                                                                                                      sorry
                                                                                                      I am a transplanted NY/NJ-to Florida/The South
                                                                                                      don't like chicken and dumplings or white gravy

                                                                                                2. re: Cherylptw

                                                                                                  Yum, perfect Sunday dinner. Those long beans sound amazing. Do you grow your own?

                                                                                                  1. re: nothingswrong

                                                                                                    They are delicious. Every year, I find something different that I am not familiar with to add to my vegetable garden. Last year it was long beans. OMG, they are so good. Last year, we grew the long beans, green beans, wax beans and flat Italian green beans. This year we only put out the long beans because you get so many of them. They are really easy to grow and you don't have to baby them. To me, they taste like green beans so I cook them like green beans.

                                                                                                     
                                                                                                     
                                                                                                    1. re: Cherylptw

                                                                                                      Are these the long beans one would get at a Chinese restaurant? I remember having an amazing pickled long bean dish in NYC once.

                                                                                                      They are delicious!

                                                                                                      I'm frankly quite jealous of all the talented gardeners on this thread -- even if we had the space, we're abroad every summer for the most part... not to mention 4 black thumbs between us :-D

                                                                                                      1. re: linguafood

                                                                                                        Long beans are an Asian vegetable and can be bought at Asian markets. Recipes abound. We've cooked several recipes from Grace Young's books. Long beans are sweeter than American or French green beans. They are usually sliced to the relative size of a green bean or smaller. No wonder Cheryl likes them. They're delicious.

                                                                                                        Here's what they look like at the market:
                                                                                                        http://www.friedas.com/chinese-long-b...

                                                                                                        1. re: Gio

                                                                                                          Ah, thanks for clearing that up, Gio.

                                                                                                          It was one of the best dishes at the lunch I shared with a CH friend - I think it might have had some spicy Chinese sausage in it as well.

                                                                                                          Great stuff.

                                                                                                        2. re: linguafood

                                                                                                          Yes, these are one & the same beans.

                                                                                                        3. re: Cherylptw

                                                                                                          They look very similar to garlic scapes! I'll have to ask at my FM to see if they sell long beans.

                                                                                                          1. re: LindaWhit

                                                                                                            I can't get them where I live as there are no Asian markets and the two regular grocers don't stock them but one Chinese restaurant here was growing them right on the side of their building and I was amazed. So I decided I had to try it myself. I'm thinking about selling them next year.

                                                                                                          2. re: Cherylptw

                                                                                                            I need to grow them next year! I buy them weekly at the asian megamart. This is my favorite treatment:

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

                                                                                                              1. re: linguafood

                                                                                                                Also saved, thank you so much! We buy long beans at our farmers market, and usually stir fry with just garlic and onion. This recipe really sounds special.

                                                                                                              2. re: tcamp

                                                                                                                You need a trellis; but other than that, they are basically maintenance free; and for some reason, the bugs don't really mess with these plants (thank goodness!) And if you do plant them, let a few stay on the vine until they overgrow and get a little tough. Then open the pods and take the seeds out to dry. You can then plant those and never have to buy seeds again. I planted seeds this year that I saved from some beans last year. And this year, I have already saved more than enough to plant next year.

                                                                                                              3. re: Cherylptw

                                                                                                                Beautiful! I had no idea they were easy to grow. Long beans were always one of the required menu items when we had Chinese growing up. They are so delicious cooked like the recipe tcamp linked to, or cooked in just Asian chili sauce with garlic.

                                                                                                                I love that you try a new veggie every year. I always intend to but end up with the same lineup. I will definitely seek out long beans next year. Thanks!

                                                                                                          3. Upcoming...... cauliflower and chickpea curry. A Hugh Fearnley-Whittingstall recipe from "River Cottage Veg Everyday" (which may yet win a prize for most meaningless cookbook title).

                                                                                                            It sees cauli florets parboiled. Onion, garlic and ginger fried,along with ground coriander, cumin, chilli flakes (he also suggests star anise but it doesnt feel right to me). Tin of chickpeas goes in, along with a tin of tomatoes and the cauli. A few minutes simmering and then garam masala and chopped coriander are stirred in.

                                                                                                            There'll be basmati rice and chutney.

                                                                                                            And homemade kulfi for dessert. Although when I say homemade, I mean I bought a packet mix, stirred it into milk, heated it for a few minutes and then put it in the freezer. Some mango to go alongside.

                                                                                                            1 Reply
                                                                                                            1. re: Harters

                                                                                                              Wasn't one of my greatest successes. The very quick cooking time meant that the gravy didnt really develop into a nice rounded affair.

                                                                                                            2. Minor smugness alert, be warned. This was the weekend when at last all the hard work on the allotment seems to be paying off. So last night's meal was baby carrots lightly boiled and tossed in olive oil and thyme, pasta from the market stall, with a sage butter, and a salad of shaved courgette and golden beetroot (with board beans not grown by us) in a lime and mint dressing, followed by blackberry and apple compote. Tonight is chicken warped in Parma ham with new potatoes, roasted tomatoes and peas. Followed by the first of many Victoria plums straight off the tree, roasted with amaretti biscuits crushed and sprinkled on top. We also opened some sparkling rose to celebrate.

                                                                                                              3 Replies
                                                                                                              1. re: Londonlinda

                                                                                                                Some tasty home-grown eating going on there, LL!

                                                                                                                1. re: Londonlinda

                                                                                                                  Homegrown plums are the best. We had a huge tree when I was a kid that would literally rain black gems for months on end. They were by far the sweetest and most fragrant plums I have ever tasted.

                                                                                                                  1. re: nothingswrong

                                                                                                                    We had a plum like that too, though it was more purple than black. I was fascinated by the little golden rounds of "sap" that the plums would get on them -- I think now they must have been sugar/liquid that sorta crystallized on the fruit.

                                                                                                                    WFD tonight is the "paneer" we were supposed to have a couple nights ago. We instead succumbed to a new Viet place that has wonderfully tasty crab spring rolls. Then last night was duck confit legs and a kale and green chickpea braise produced by the SO (!) whilst I was hanging off ladders painting the dining room.

                                                                                                                2. It's really not the weather for this, but I've been craving it, so it is what it is. It'll also give me some sandwich makings for work lunches over the next few days.

                                                                                                                  A small roasting chicken has been cleaned and is air-drying in the fridge. It'll be seasoned with salt and pepper and have some fresh thyme, rosemary and a cut-up orange tossed inside. Normally I'd use a lemon, but I have this orange left from the sangria a few weeks ago, so it needs to be used up. I'll probably make a quick pan-gravy as well.

                                                                                                                  Sides will be FM green beans with toasted almonds and sauteed shallots in bacon grease, and Yukon Gold potatoes to be hand-mashed on the plate. Maybe I'll roast 'em; maybe I'll steam them. Not sure.

                                                                                                                  I've also taken out the ingredients for chicken, corn and roasted red pepper chowder to make for some Mom meals. I took out corn stock and chicken stock from the downstairs freezer to defrost, but I'll fill it back up again with some more soup containers.

                                                                                                                  10 Replies
                                                                                                                    1. re: steve h.

                                                                                                                      Good point. I just meant that I had to turn on the A/C again so I could heat up the kitchen. :-)

                                                                                                                      And oddly enough, there is little room inside the bird. At first I thought the giblet bag was hiding somewhere; turns out there was none. But the cavity is very narrow, and I think some herbs might be the only thing able to fit in there. I'll try and tuck in a few smaller pieces of orange and I'll just eat the rest of the orange.

                                                                                                                    2. re: LindaWhit

                                                                                                                      The chicken chowder sounds really good. We are expecting big rain mid week and that would be perfect!

                                                                                                                      1. re: Berheenia

                                                                                                                        This ended up making about 8 cups of soup, and yes - would be great with the upcoming rain! I used several ears of the corn I got at the farmers market yesterday (the ONLY time I allow corn to be cooked longer than 3 minutes! LOL). It's a perfect lunch/dinner with a salad and some garlic bread.

                                                                                                                        The containers are chilling down in the downstairs fridge now. Also need to make some mac/ham/cheese and maybe an apple cider pork stew (need to pick up some sweet potatoes). I've already got some meat sauce for Mom, so all of this, along with last weekend's ham & bean soup, will give her some decent meals.

                                                                                                                      2. re: LindaWhit

                                                                                                                        Your meal sounds similar to mine...and it's ironic you mentioned chicken & corn chowder. It's on my menu for one day this week. As a matter of fact, I've got three soups planned for the week.

                                                                                                                        1. re: Cherylptw

                                                                                                                          I read your post earlier - yup, very similar dinners! And while it seems at odds sometimes with really hot weather (which I'm not really having right now), certain soups just work with summer-fresh veggies.

                                                                                                                        2. re: LindaWhit

                                                                                                                          Lord, I love roasted chicken with crispy skin! The carcass has been plopped into the slow cooker to make some more overnight chicken stock, since I used up some for today's chowder.

                                                                                                                           
                                                                                                                           
                                                                                                                              1. re: LindaWhit

                                                                                                                                Literally made my mouth water. Looks delicious, and have fun with the leftovers!

                                                                                                                            1. I am pretty behind in reading the WFD threads, but still posting lest I fall out of the habit. If anyone else has read "Dinner: a Love Story" you'll probably recognize yourself in the tendency to catalog meals every day, as I did.

                                                                                                                              Anyhoo. Last night I made jerk chicken leg quarters and two summery sides: Persian cucumbers in a sour cream, dill, and buttermilk dressing and a Caprese salad topped with chopped pistachios and syrupy balsamic. Neither really "went" with the Caribbean protein, but they tasted good together and used up produce.

                                                                                                                              Later, we brought blue corn chips and homemade guac to a drinks thing with friends.

                                                                                                                              The requisite crappy cell phone pic above.

                                                                                                                               
                                                                                                                              5 Replies
                                                                                                                              1. re: ChristinaMason

                                                                                                                                I love Dinner: A Love Story.

                                                                                                                                What is that orange dipping sauce?

                                                                                                                                Your chicken looks delicious. I remember once when we started dating, the bf ordered a jerk chicken sandwich. I guess he'd never had/heard of it before and when his plate came, he thought they'd burnt the heck out of his chicken breast.

                                                                                                                                1. re: nothingswrong

                                                                                                                                  Bonne Mamman apricot jam :-)

                                                                                                                                  p.s. feel better

                                                                                                                                    1. re: ChristinaMason

                                                                                                                                      I lurve Bonne Maman. It's readily available in the UK but we always stock up when we're in France as they have a much greater range. The apricot is so versatile - great basis for a glaze for chicken breasts.

                                                                                                                                      Their tastiest jam, as a jam, is one that I think is called "wild strawberry", or similar - made from those little strawberries that I think also get called alpine strawberry. Never seen it in the UK.

                                                                                                                                  1. re: ChristinaMason

                                                                                                                                    I love jerk seasoning but have not made jerk chicken on the grill (Warning: picky husband) but do make jerk seasoned vegetables in my grill basket. On vacation last month we discovered a new place that made excellent jerk chicken salad sandwiches.

                                                                                                                                  2. Hard to believe, but we actually have leftovers. Ok, maybe not *that* hard, since 2 of our guests had to cancel on short notice :-)

                                                                                                                                    This means we have 3 delicious TCC thighs (out of 5 lbs!!), a bit of the lovely dipping sauce, and a decent amount of Greek salad for our dinner tonight.

                                                                                                                                    Our gym is hosting a mid-day cookout today for which I made roxlet's cole slaw last night; they're supplying grillables. Think we'll take our bocce set along.

                                                                                                                                    Enjoy your Sundays before the drudgery of tomorrow kicks in again.

                                                                                                                                    7 Replies
                                                                                                                                      1. re: fldhkybnva

                                                                                                                                        My weekdays aren't that much different from my weekends, thankfully. But I know not everyone is that lucky '-)

                                                                                                                                        1. re: linguafood

                                                                                                                                          Since I retired, some ten years back, I regard every day as a Saturday. You know how Saturdays are when you're working - still some stuff to do, but most of it is fun.

                                                                                                                                          1. re: Harters

                                                                                                                                            As a freelancer who never has enough work, it has its advantages and disadvantages....

                                                                                                                                      2. re: linguafood

                                                                                                                                        We love bocce and also have a set. We talk about putting a small court in part of the yard.

                                                                                                                                        1. re: Aussieshepsx2

                                                                                                                                          Our backyard's pretty uneven, so not all that appropriate for bocce. In fact, it's a pretty useless backyard, period. Pretty, tho.

                                                                                                                                          1. re: Aussieshepsx2

                                                                                                                                            My father and his friends met every week-end for their Bocce matches at each others houses in rotation. The women cooked and socialized. The men many times brought their specialties too. Everything cooked on the outdoor fireplaces they all had, and everyone joined them at the end of the day to have dinner. Food & wine & fun. That's what it was all about. We were very lucky children indeed.

                                                                                                                                        2. paella turned out great and I must say mine was the better received, happily (the other was chicken and sausage and just a little underseasoned). no snails, Harters, just delish clams and chorizo, and homemade shrimp stock. I also made a quick dish of the extra clams - butter, garlic, white wine, parsley. plenty of baguette to sop up the clammy juices. there were two tortillas de papa, cantimpalo sausage, manchego, lamb salami, shrimp skewers, my salmorejo shots, bbq pork ribs, grilled figs with spanish goat cheese drizzled with honey, a beautiful salad of peaches, nectarines, mango and avocado, and a spectacular belgian chocolate flourless cake. manzanilla sherry, cava and sangria flowed! great party, paying for it a little now but so worth it.

                                                                                                                                           
                                                                                                                                          11 Replies
                                                                                                                                          1. re: mariacarmen

                                                                                                                                            Maria - that just looks so fab, I can almost taste it.

                                                                                                                                                  1. re: mariacarmen

                                                                                                                                                    Maria that looks fantastic. I mean it, cookbook picture perfect.

                                                                                                                                                    1. re: mariacarmen

                                                                                                                                                      Lovely. Paella is one of my favorites -- lends itself well to improv.

                                                                                                                                                      1. re: mariacarmen

                                                                                                                                                        Looks so good, MC! We have the same paella pan, actually. Mine is the smallest size of the range, brought back from Alicante.

                                                                                                                                                        1. re: Pata_Negra

                                                                                                                                                          thanks, all! not surprisingly, the leftovers taste even better today!

                                                                                                                                                        2. re: mariacarmen

                                                                                                                                                          What a FEAST for your birthday dinner, maria! Wonderful, wonderful, wonderful!

                                                                                                                                                            1. re: mariacarmen

                                                                                                                                                              that looks absolutely delicious!

                                                                                                                                                            2. Summer is progressing quite well, the weather has been gorgeous and I'm excited for fall.

                                                                                                                                                              WFD will be nothing as exciting as anything posted around here these days but I'm looking forward to it. Ground lamb with crimini mushrooms, herb goat cheese and kalamata olives.

                                                                                                                                                              1. Mixed grill last night with another couple I met many years ago while in grad school. They brought a fantastic bottle of Peter Michael Chardonnay (which even my California Chardonnay hating SO loved) to start things off and I asked them to pick out any bottle in my wine cellar they would like to have with dinner. They poked around a bit and came upstairs with a magnum of 1998 Domaine du Vieux Telegraphe "La Crau" Chateauneuf-du-Pape.

                                                                                                                                                                The picture of dinner is an Elk loin that I rubbed with ground coffee and chipotle, butterflied then grilled. The sausages were ones I made last month and brought out of the freezer for grilling. Ground lamb, feta cheese, spinach and Cavender's went into the two short ones and the other two are made from ground chicken, pork, apples and cheddar cheese.

                                                                                                                                                                You can see that while I was futzing around with the camera and trying to load a new memory card, someone grew impatient and took a bite out of the sausage on the bottom of the platter.

                                                                                                                                                                 
                                                                                                                                                                1 Reply
                                                                                                                                                                1. WFD: Chicken quarters with smoked paprika and aioli; Roasted beets, sliced Vidalia, chopped dill, sour cream; Radish, olive, anchovy and parsley salad. Each of these recipes comes from a Diana Henry cookbook.

                                                                                                                                                                  The chicken will be painted with a smoked paprika and EVOO combination then roasted as usual. It's served with the ailoi. The beets and onion dish is a repeat of one we made last Friday but with a thinly sliced raw Vidalia onion instead of a roasted red onion.

                                                                                                                                                                  The salad I'm throwing into the mix only because I want to use up the ingredients. I have no idea whether or not the flavors will meld but I'm encouraged enough to do it. There's a nice white balsamic vinaigrette that will dress the salad and a bit of heat from a sliced red chili, I'll probably use Serrano. Here's the online version if anyone is interested:
                                                                                                                                                                  http://dianahenry.co.uk/recipes/radis...

                                                                                                                                                                  2 Replies
                                                                                                                                                                  1. re: Gio

                                                                                                                                                                    Roasted beets and a radish, olive, anchovy and parsley salad.

                                                                                                                                                                    Works for me.

                                                                                                                                                                    Roast chicken is the Swiss Army knife of home cooking.

                                                                                                                                                                    1. re: Gio

                                                                                                                                                                      I always paint whole chicken with paprika powder and piri piri (in olive oil) before roasting/bbq'ing. Really simple.

                                                                                                                                                                    2. Perhaps I should post this in the ongoing burger thread?

                                                                                                                                                                      This is not my usual dinner. Minced the pork loin and belly myself using a Chinese cleaver. Mixed in the prawns (tiny white Greenlandic kind), fennel seeds, seasoning. Half of the meat-prawn mince had pounded turmeric added just because the creature likes turmeric and it does add a pretty colour.

                                                                                                                                                                      It's been a lousy summer.
                                                                                                                                                                      Get your boy to visit often, Roxlet! :)

                                                                                                                                                                       
                                                                                                                                                                       
                                                                                                                                                                      4 Replies
                                                                                                                                                                      1. re: Pata_Negra

                                                                                                                                                                        Love turmeric and use it whenever I want. It has many health benefits too.

                                                                                                                                                                        1. re: Gio

                                                                                                                                                                          I use it for the health benefits..great for inflammation...

                                                                                                                                                                        2. re: Pata_Negra

                                                                                                                                                                          Faboski!! Totally post on the DOTM thread!

                                                                                                                                                                          1. re: Pata_Negra

                                                                                                                                                                            Definitely post in the burger thread, Pata Negra!

                                                                                                                                                                          2. Tonite was going to be spatzle with a goat cheese, fresh tomato and basil cream sauce, grilled hangar steak and COTC, but like jets at O'Hare in January weather, everything is in a holding pattern. BTDT x 100. Both dinner and airline travel. :-)
                                                                                                                                                                            The GF want to sort it out. Okay-Dokay.

                                                                                                                                                                            But--Mission Spaetzle is done...

                                                                                                                                                                            I am remiss to say that I was incorrect via WFD #317 that my spaetzle spatula was British for this task. I do have a British made spatula as well as a matching potato masher of that varity , but this is a good ole" USA ECKO A&J flipper that I use.
                                                                                                                                                                            Still' 1950's vintage . Same grandmother hand me down. Just ebay search for them. I LOVE the fact they are deemed vintage. IT"S A %^&*ing SPATULA!!!!!!

                                                                                                                                                                            Because I am of the "Put up or shut up" variety,pics to prove the process is so easy. If you have a cow, a chicken, salt, flour, water and fire you can even do it during a zombie apocoalypse. :-P

                                                                                                                                                                            Main pic of 1/2 batch finished and ready for fridge.
                                                                                                                                                                            If you go bulk making , then you are back to best uding the roxlet dedicated tool.

                                                                                                                                                                            Rest of the pics are "The spaetzle device", device over pan sans water. batter, the claw, first batch draining (see-----little sparrows), and, when they float, they are done.

                                                                                                                                                                            I added black pepper and parsley but you really can add what you like.

                                                                                                                                                                            It's lazy mans pasta in dumpling form with no 10 minutes of kneading and no need for a pasta machine. German style. But TOTALLY yummy.

                                                                                                                                                                            I feel like I"ve revealed Chris Angel's best best magic evah but in food form.
                                                                                                                                                                            I feel so dirty. LOLOLOLZZZ.

                                                                                                                                                                             
                                                                                                                                                                             
                                                                                                                                                                             
                                                                                                                                                                             
                                                                                                                                                                             
                                                                                                                                                                             
                                                                                                                                                                             
                                                                                                                                                                            8 Replies
                                                                                                                                                                            1. re: jjjrfoodie

                                                                                                                                                                              Awesome, man. You might want to consider turning this into a "how to" photo story.

                                                                                                                                                                              Unless that is one of the new formats you are boycotting '-D

                                                                                                                                                                              1. re: linguafood

                                                                                                                                                                                I am boycotting all new formats, except this one. I live in hope that the others wither and die.

                                                                                                                                                                                    1. re: jjjrfoodie

                                                                                                                                                                                      Spatzle is one of my very favorite foods. And to top it with fresh tomatoes and basil cream? Inspirational!

                                                                                                                                                                                      1. re: jjjrfoodie

                                                                                                                                                                                        I learned to love spaetzle back in the 60's when Birdseye made a spaetzle and green bean frozen veg with tiny sauce cubes. I would eat the whole package and call it a meal. yummy.

                                                                                                                                                                                      2. Nothing beats a fresh tomato sandwich for Sunday night supper.

                                                                                                                                                                                        5 Replies
                                                                                                                                                                                        1. re: Uncle Bob

                                                                                                                                                                                          butter? mayo?? salt and pepper???

                                                                                                                                                                                          Just ribbing you.

                                                                                                                                                                                          Nothing beats a still-warm tomato from the garden, sliced thick and slapped between two slices of bread. I eat 'em outside on the porch.

                                                                                                                                                                                          1. re: steve h.

                                                                                                                                                                                            Not just mayo, but Duke's Mayonnaise. ;)

                                                                                                                                                                                            Go to the garden and pick a nice vine ripe. Wipe it off on your shirt sleeve. Take a bite...shake on salt and devour. Then use your sleeve again to wipe ya mouth.

                                                                                                                                                                                          2. re: Uncle Bob

                                                                                                                                                                                            That was my lunch today....with bacon!

                                                                                                                                                                                          3. Had dinner out with friends last night. I started with a few oysters. The others had corn balls with pumpkin seed romesco and short rib poutine. A few cocktails and entrees rounded out a nice evening. Tonight I'm going to make some zucchini fritters with spicy tomato sauce and a quick chicken Parmesan inspired main. Yesterday my favorite tomato vendor had a few cases of local San Marzino style tomatoes. I bought a big bag which I blended up and cooked with butter, basil, and a halved onion (Hazan style). I'll use some tonight for the chicken and reduce some for a thicker spicier sauce for the fritters.

                                                                                                                                                                                            1. Sometimes you just have to turn the lights off over the stove, source dinner from the freezer and simply fire up the oven in anticipation of something warm, meaty and cheesey.

                                                                                                                                                                                              Yup, I'm talking about a deep-dish pepperoni pizza from Chicago's Lou Malnati.

                                                                                                                                                                                              ahh, comfort food.

                                                                                                                                                                                              1 Reply
                                                                                                                                                                                              1. re: steve h.

                                                                                                                                                                                                Comfort food here as well. Pepperoni pizza from my favorite local.

                                                                                                                                                                                              2. Seems like chicken is getting alotta love this Sunday.

                                                                                                                                                                                                Rotisserie chicken in the Ronco, creamed spinach and rosemary and garlic roasted potatoes that I am throwing in the bottom of the rotisserie to let the chicken juices drip down on and baste.

                                                                                                                                                                                                1 Reply
                                                                                                                                                                                                1. re: suzigirl

                                                                                                                                                                                                  Yummy! For me, rotisserie always means from the market. It's still hot when I get it home, but I'm sure yours is far, far better, with crispier skin. And look what you get to do with the juices!

                                                                                                                                                                                                2. Tonight we had grilled marinated pork loin shish kebab, grilled orange peppers and pineapple, and a side of potato salad. Very yummy.

                                                                                                                                                                                                  1 Reply
                                                                                                                                                                                                  1. tonight I grilled some burgers and a Nieman Ranch dog for the (bigger) little one. sides were grilled pineapple, steamed green beans and some fresh figs. My burger was perfectly juicy and medium, topped with american cheese rather than my usual pepperjack. on whole wheat challah. absolutely hit the spot. I'm sad that summer is drawing to a close... I need to make a list of "must dos" before the summer is really done. perfect weather this weekend.

                                                                                                                                                                                                    1. Some blistered Pimiento de Padron to start, then brined BLSL chicken breasts are being filled with roasted red peppers that have been filled with a combo of softened brie and leftover spinach artichoke dip (don't knock it til you try it.) After being eggwashed and dredged in seasoned coconut flour they'll be pan fried until golden and finished in the oven. Sauteed purslane with a spritz of lemon juice and a beautiful ripe Brandywine tomato in slices for sides. Maybe some green beans, too. There is too much coming out of the garden right now to choose!

                                                                                                                                                                                                      1. not photogenic, mish-mash of a dinner. made grass-fed beef burgers stuffed with blue cheese, toasted rosemary bread for the bf, cut up the leftover tortilla de papa and sprinkled it with grated manchego, reheated the paella (sans the clams as the BF wouldn't like them - i'll have them on my portion of rice for lunch tomorrow), and a cole slaw of cabbage, pickled carrots, radishes and scallions. it all tasted good, just not very pretty.

                                                                                                                                                                                                         
                                                                                                                                                                                                         
                                                                                                                                                                                                        1. Tonight the bf gets something nice and light.

                                                                                                                                                                                                          Quinoa salad with poached chicken, roasted red peppers, grilled zucchini and onion, chopped olives, and torn mozzarella. All tossed with some walnut pesto made with garden basil.

                                                                                                                                                                                                          He's requested something freshly baked for dessert. I have an entire quart of half and half and am researching ideas.

                                                                                                                                                                                                          Sadly no dinner for moi. The hunger is getting to me today. I am not chipper.

                                                                                                                                                                                                           
                                                                                                                                                                                                          16 Replies
                                                                                                                                                                                                            1. re: nothingswrong

                                                                                                                                                                                                              How difficult to cook and not be able to eat. I am sad for you.

                                                                                                                                                                                                              1. re: nothingswrong

                                                                                                                                                                                                                Despite my ambivalence, bordering on hostility, towards quinoa, your salad looks and sounds yummy. I suppose by now you've used up the cream but I'm just tossing panna cotta out as an idea for next time.

                                                                                                                                                                                                                1. re: tcamp

                                                                                                                                                                                                                  I feel the same about it, but the bf likes it. He says I make the best quinoa he's ever had (??) so I figure I may as well finish using up the box he bought.

                                                                                                                                                                                                                  I've never done a panna cotta. I will look at recipes. I froze a lot of the 1/2 & 1/2 last night in 1/2 cup portions (and found yet another unopened carton in the fridge!), spread flat in Ziploc bags for easy storage. I've read it will supposedly hold up well for cooking purposes in the future; we'll see. Still have about 2 pints left in the fridge.

                                                                                                                                                                                                                  1. re: nothingswrong

                                                                                                                                                                                                                    If you're still searching, I love this one! http://www.foodandwine.com/recipes/gr...

                                                                                                                                                                                                                    I use Lillet blanc in place of the wine if I have it.

                                                                                                                                                                                                                    1. re: ChristinaMason

                                                                                                                                                                                                                      Thanks CM! We don't have any Greek yogurt here at the moment, but I'm totally feeling the panna cotta thing now and have bookmarked one from that site to try tomorrow.

                                                                                                                                                                                                                  1. re: nothingswrong

                                                                                                                                                                                                                    Quinoa looks very delicious. I haven't even attempted it since I got sick. I just don't think it would digest.

                                                                                                                                                                                                                    It seems I am having sympathetic tummy. Yesterday was a bad day for me and I did nothing but lie in bed and moan. I have nothing but well wishes for you. It is the worst days when you are feeling sick, hungry and in pain all at once. Those are the worst ones to deal with.

                                                                                                                                                                                                                    I admire you for having the constitution to still get up and cook for your bf. I cannot even be near food. Lucky for me James ate cold chicken and I dined on a room temp Gatorade. Today I am attempting chicken noodle soup ala Campbell's.

                                                                                                                                                                                                                    1. re: suzigirl

                                                                                                                                                                                                                      I feel ya on the quinoa. Just looking at it when I cook it for the bf makes my stomach hurt! I know it's supposed to be super healthy and a complete protein; too bad it's not easy to digest or it might be of great help to us both.

                                                                                                                                                                                                                      Sorry to hear you had a bad day yesterday. As depressing as it is, I think I've started getting used to feeling so awful. I sometimes have a hard time standing or walking and will involuntarily start vomiting or dry heaving, but most of the time I'm okay if it's just around the house. I don't dare go outside when I feel that way.

                                                                                                                                                                                                                      Being around food has bothered me less and less when I feel nauseous, but it depends what the food is. Can't even look at most raw meats or endure certain smells. Baking is always okay, and I find it cathartic. I think I just miss food so much now that I revel in any opportunity to be around it. If it weren't for my bf's dinners, all you would find in this house would be potatoes, crackers, and water. I love having fresh produce around and being able to smell freshly chopped cilantro or a ripe peach or garlic.

                                                                                                                                                                                                                      Please rest and treat yourself well until you feel better. The bad days just make the good ones that much more amazing. Hope the Campbell's goes down easy and stays down. Hugs!

                                                                                                                                                                                                                      1. re: nothingswrong

                                                                                                                                                                                                                        When I feel good I love the smells of the foods I can't eat but when I attack any smell gets to me. Hopefully for James' sake I can to a place where I participate in cooking WFD even if I am not partaking.

                                                                                                                                                                                                                        Glad you get to at least enjoy the cooking to get a foodie fix. We can't let GP rule. I have even gained some more weight since my attacks are usually like morning sickness now and usually subside by mid day and the vomiting has mostly stopped. I keep toying with the idea of forbidden food but then a day like yesterday comes along and a big buzzer goes off in my head and I am done with that thought.

                                                                                                                                                                                                                        Keep doing what you can to take care and take it easy. Sometimes you do too much. We at WFD worry about you.

                                                                                                                                                                                                                        1. re: suzigirl

                                                                                                                                                                                                                          "We can't let GP rule." You are right about that, though it is trying sometimes. I am at a breaking point and looking into palliative care and stopping treatments.

                                                                                                                                                                                                                          On the lighter side, glad you've gained some weight. Feel free to send some over here!

                                                                                                                                                                                                                          I hear you about food smells, but mine seem to be very specific. I LOVE the smell of freshly baked things, of sweets, etc. even when I am sick they don't bother me. Same with some smells like garlic sautéing or vinegary salad dressings or hamburgers. But the bf heated up some meatballs in marinara recently that sent me running into the yard for some fresh air, and later that night left me strewn in the bathroom til the wee hours with that awful lingering tomato/onion in the air. Same with fish or eggs--I'm done for.

                                                                                                                                                                                                                          Don't get too wild over there, and stick to what works. Thanks for the support and kind words :)

                                                                                                                                                                                                                          1. re: nothingswrong

                                                                                                                                                                                                                            I know we are hogging the thread but I sincerely hope that you aren't at the point of palliative care. You have been an incredible fighter. Everyone here knows it. You are my one cyber friend that keeps me hoping for the ones that suffer like you that a med is just on the horizon. I am not going nag you or tell you what to do but I think the fight in you will win out.

                                                                                                                                                                                                                            All my love, support and big fat ass cheering section is behind you.

                                                                                                                                                                                                                            1. re: suzigirl

                                                                                                                                                                                                                              You are sweet as pie, suzigirl. Thanks for the support and cheering. Things have been rough, I am definitely getting my ducks in order and exploring options, but I of course don't want to give up or leave this beautiful world just yet. I have never eaten croissants in Paris, or pasta in Rome, or every single thing they might serve me in Greece. Those are life goals to me, not the perks of vacation. Every time I feel like giving up, I get angry that I haven't done those things. I have the resources, I have the travel companion, I have the time, but my body is holding me back. Makes me want to show it who's boss.

                                                                                                                                                                                                                              I will shush up now, but thank you again.

                                                                                                                                                                                                                              1. re: nothingswrong

                                                                                                                                                                                                                                show it who's boss and make those dreams come true, nw. we are all rooting for you. i have no idea what it's like to be in your shoes, but i'm hoping you'll fight as much and as long as you can. i also know you've not come to this point without very serious thought. but we are behind you no matter what you do. please take care.

                                                                                                                                                                                                                                1. re: mariacarmen

                                                                                                                                                                                                                                  Thank you bunches, mc. It really means a lot.

                                                                                                                                                                                                                  2. Amazing summer heirloom tomatoes demanded BLTs and another Caprese with arugula and balsamic vinaigrette. Valrhona 71% for dessert.

                                                                                                                                                                                                                    1 Reply
                                                                                                                                                                                                                    1. re: ChristinaMason

                                                                                                                                                                                                                      A twist on caprese might make an appearance at casa lingua tonight.....

                                                                                                                                                                                                                    2. We're having lamb's liver tonight - originally planned for a Nigel Slater pasta recipe. But I've had a change of mind

                                                                                                                                                                                                                      I mentioned in passing on the last thread, the Mallorcan classic of "frit de matances", which translates as "slaughter fry". Perhaps unsurprisingly, it usually appears on restaurant menus there as "frito Mallorquin", which sounds much nicer (and is usually served in restaurants as a starter). Anyway, as to social custom, in rural areas there is an annual killing of the pig (oh,yes, herself's sister helped out with the family event when she lived there). Much of the meat is preserved - salted for jamon or turned into chorizo, salamis or sobrasada. But there's always the bits of offal that can't be preserved and need to be cooked that day. Hence, the frito.

                                                                                                                                                                                                                      Basically a fry-up of the liver, potato, garlic, onion, peppers, flavoured with fennel seeds or fronds. When it's not from the pig killing, it's usually lamb or goat liver that's used. And, as I mentioned on the last thread, Pedro's mother included lamb lung, which would be in the top two worst things I've ever put in my mouth ( the winner being andouillette de Cambrai - go Google).

                                                                                                                                                                                                                      So, I'll be frying up the meat and veg. Probably having some crusty bread alongside. Preceeded by a mixed salad. Strawberries for afters

                                                                                                                                                                                                                      1 Reply
                                                                                                                                                                                                                      1. re: Harters

                                                                                                                                                                                                                        I Googled it. Almost lost my lunch, except I didn't eat any.

                                                                                                                                                                                                                      2. Last night, grilled BLSL chicken in a citrus marinade, mashed potatoes (kid request), and spinach sauteed with butter, soy sauce, and some fried pine nuts. Before I left the house this AM, I pulled a package of ground pork out of the freezer. Thinking about a stir fry with fairy eggplants, bit of leftover tofu, pork, and hot peppers. And a thai melon salad, assuming I can procure some limes and dried shrimp at lunch time.

                                                                                                                                                                                                                        1. Grilled Walleye tonight with a Caribbean-influenced marinade comprised of orange juice, Meyer lemon juice, lime juice, oregano, roasted garlic, parsley, ginger and extra virgin olive oil. The side dish will probably be diced sweet potato sauteed in butter and then seasoned with Chinese 5 spice.

                                                                                                                                                                                                                          1. last night I made eggplant parm with my CSA eggplants, fresh tomato sauce made from NJ tomatoes from the Italian market, smoked mozzarella from Tallutos and basil from the garden - it came out quite beautifully I wish I took a picture but unfortunately by 1AM when it was done I was too exhausted - it was the battering and frying of the eggplant slices that took sooooo long - I don't know how the old ladies did it - I should have had two skillets going at once. It was really made for lunches this week anyway

                                                                                                                                                                                                                            Since the Atlas is still out from the other day and I bought semolina this weekend I think I will make some fresh pasta tonight maybe with some scallops lemon and butter

                                                                                                                                                                                                                            1 Reply
                                                                                                                                                                                                                            1. re: JTPhilly

                                                                                                                                                                                                                              I'm picturing you with this mound of freshly fried eggplant in front of you, laying on the couch with just enough energy to bring hand/fork to mouth, chew, and swallow. Lol.

                                                                                                                                                                                                                              Can't wait to see this fresh pasta. It all sounds delicious!

                                                                                                                                                                                                                            2. My husband and I made smoked ribs, smoked wicked baked beans and southern style potato salad Last night to commemorate the summer. Although here in Florida Summer last for quite a few more months for us. Hah!

                                                                                                                                                                                                                               
                                                                                                                                                                                                                              9 Replies
                                                                                                                                                                                                                              1. re: Sandwich_Sister

                                                                                                                                                                                                                                Hey there, S_S, could you please educate this foreigner in the difference between southern style potato salad and whatever is the "usual" alternative.

                                                                                                                                                                                                                                We're planning to visit Florida next year, so I guess I'm going to have to keep an eye on your posts about what's local and seasonal.

                                                                                                                                                                                                                                1. re: Harters

                                                                                                                                                                                                                                  There are all different kinds but this is the typical potato salad you will find at BBQ joints in the south. Some potato salads are vinegar based while others are mayo based. The base to a southern style is May and Mustard.

                                                                                                                                                                                                                                  It's made with Potatoes, Egg, Onion, Mayo and Mustard. Some put celery and chopped pickles or relish. My husband doesn't like celery so we omit that and we were out of relish.

                                                                                                                                                                                                                                  1. re: Harters

                                                                                                                                                                                                                                    Also what area of Florida? You can post on the Florida Chowhound board and if your headed to Miami there is a chowhound board for that too. Lots of good help in there.

                                                                                                                                                                                                                                    1. re: Sandwich_Sister

                                                                                                                                                                                                                                      Thanks for the potato explanation. I'm familiar with BBQ joint potato salad (South Carolina BBQ style being a favourite). Mayo based is how we'd make it in the UK, but no mustard.

                                                                                                                                                                                                                                      Florida was our first trip to the States back in 1980 but we've not been back since. We're still talking about where to go but it looks like this, so far - Miami, short cruise, Keys, Gulf coast (Naples/Fort Myers sort of area). The latter just to really chill at the beach for a few days - we'll rent an apartment or something and will do some cooking.

                                                                                                                                                                                                                                      1. re: Harters

                                                                                                                                                                                                                                        My friend just bought an apartment in Naples, which she plans to mostly rent out, but she has invited us for March, which is when they plan to spend most of their time.

                                                                                                                                                                                                                                        1. re: roxlet

                                                                                                                                                                                                                                          My email is in my profile if the friend wants to make contact about a possible May booking.

                                                                                                                                                                                                                                          1. re: roxlet

                                                                                                                                                                                                                                            March is a great time of year there. You'll probably miss the citrus blossoming but strawberries are in high gear!

                                                                                                                                                                                                                                          2. re: Harters

                                                                                                                                                                                                                                            Harters, I of course asked the moderators first and they did not express an issue so I will mention that I have friends who would be willing to rent you a very nice place in Miami (South Beach). Let me know if you are interested.

                                                                                                                                                                                                                                    2. i'm just curious, SS, what is Southern about that prep? it seems like a pretty standard "all-American" potato salad, from what i've seen. not trying to argue, just wondering!

                                                                                                                                                                                                                                      1. Some places in the north I've been to make a type of German Potato Salad. Like New York Deli's

                                                                                                                                                                                                                                        I guess you are right it could be call All American. I've just always heard it called Southern Style down here. As apposed to vinegar, or even sour cream based potato salads.

                                                                                                                                                                                                                                        1. Not nearly as elaborate as all of you. Tonight will be tomato dinner #9 since the tomatoes started coming in. They are so good they simply must be the star of the each and every show...so a simple, quick fresh tomato sauce over spaghetti noodles (twirly length, of course) and a simple CSA-ingredient salad.

                                                                                                                                                                                                                                          1. Last night we grilled a strip steak and I put a bunch of local vegetables on 2 long skewers and basted them with bottled Italian dressing while they grilled. When they were done we put them in a bowl with some warm quartered small purple and white potatoes and it made it's own potato salad. Lots left over for sandwiches.
                                                                                                                                                                                                                                            We watched Christopher Kimball moaning over a spinach lasagna on TV so that's WFD. Comes in at under 500 calories so it works for me. Bragging here is our blue Rose of Sharon finally putting out flowers.

                                                                                                                                                                                                                                             
                                                                                                                                                                                                                                            6 Replies
                                                                                                                                                                                                                                              1. re: Berheenia

                                                                                                                                                                                                                                                Very beautiful garden!

                                                                                                                                                                                                                                                How was the spinach lasagna? I just saw that episode too and was wondering if it could possibly be that earth-shattering.

                                                                                                                                                                                                                                                1. re: nothingswrong

                                                                                                                                                                                                                                                  About to make it. Only making a third of the recipe in my pyrex meatloaf pan. Will report later.

                                                                                                                                                                                                                                                  1. re: nothingswrong

                                                                                                                                                                                                                                                    Not earth shattering but it scratched the lasagna itch without breaking the bank calorie wise. I would bring it to a pot luck but as a stand alone dish it wasn't all that exciting. I could have used a nice juicy Italian sausage and peppers on the plate next to it.

                                                                                                                                                                                                                                                    1. re: Berheenia

                                                                                                                                                                                                                                                      Interesting, thanks for reporting back. I had the sneaking suspicion that in the end, it would just be lasagna... with spinach. Kimball's reaction when eating it had me wondering though.

                                                                                                                                                                                                                                                  2. re: Berheenia

                                                                                                                                                                                                                                                    Lovely! I really enjoy seeing all of the flowers grown by those of you that live in vastly different climates.

                                                                                                                                                                                                                                                  3. I'm finally starting to settle back into a routine and working my way back into the kitchen. I decided to take advantage of the weekend and prepare a proper dinner, the first I've had in a few weeks. We started with a simple gazpacho. With the chilled soup wholly built around the zing of tart Black Cherokee tomatoes, this was about as pleasant a sipper as a crisp Sauvignon Blanc. The main course was Syrian-style lamb kebab with pistachios, accompanied by green beans and cornmeal-battered tomatoes with Lao Gan Ma barbecue sauce. Though it's a bit out of season, Tilted Shed's smoked cider was really the only beverage bold and refreshing enough to wash it all down.

                                                                                                                                                                                                                                                    1. I'm a cheat today! Steamed chicken with ginger and garlic, eaten with sambal belacan and Hainanese chicken rice sauce. (If making the real chicken rice meal one would normally cook the chicken in a broth)

                                                                                                                                                                                                                                                      (Btw, thanks to those who checked out and/or commented on my post yesterday!)

                                                                                                                                                                                                                                                      1. A couple of Dover sole filets we purchased at TJ's recently have been thawed, awaiting their fate to be pan-fried in clarified butter. I might go with a simple beurre blanc or give it a piccata twist, as we got plenty of lemons and capers.

                                                                                                                                                                                                                                                        Side will be a salad of fresh mozzarella, a variety of grape & cherry tomatoes, the corn stripped from two ears, some finely diced onion & basil chiffonnade just tossed with Spanish olive oil and a tiny splash of balsamic (if any).

                                                                                                                                                                                                                                                        Actually got some work to do today, so it's a proper Monday even for me, including shitty dreams about sick kitty to usher in a new week :-(

                                                                                                                                                                                                                                                        Here's to better, happier and, most of all, tasty days.

                                                                                                                                                                                                                                                        11 Replies
                                                                                                                                                                                                                                                        1. re: linguafood

                                                                                                                                                                                                                                                          sorry about the sick kitty dreams. they suck. enjoy your fishies.

                                                                                                                                                                                                                                                          1. re: linguafood

                                                                                                                                                                                                                                                            Sole + Lemon, butter, capers = Perfect.

                                                                                                                                                                                                                                                            Remember that a fish must swim 3 times...

                                                                                                                                                                                                                                                            1. re: Pata_Negra

                                                                                                                                                                                                                                                              Oh, trust me, PN - most of our recent meals have been accompanied by plenty of liquids to go down well '-)

                                                                                                                                                                                                                                                            2. re: linguafood

                                                                                                                                                                                                                                                              Sorry about your shitty dreams about your wonderful kitty. Let's hope they turn into happy memories and dreams soon!

                                                                                                                                                                                                                                                              1. re: linguafood

                                                                                                                                                                                                                                                                Boo! on the shitty dreams.
                                                                                                                                                                                                                                                                Yay! on the fish and a great salad.

                                                                                                                                                                                                                                                                1. re: LindaWhit

                                                                                                                                                                                                                                                                  Thanks, Linda. Band practice this afternoon - the first in weeks - was a good distraction, as is this stupid job I need to finish by mañana AM. Wah.

                                                                                                                                                                                                                                                                  Re-reading my salad proposal, I think I might forego the red onion. Might be too strong for the flavors I had in mind.

                                                                                                                                                                                                                                                                2. re: linguafood

                                                                                                                                                                                                                                                                  Go beurre blanc - classic with Dover sole.

                                                                                                                                                                                                                                                                  1. re: Harters

                                                                                                                                                                                                                                                                    Yah, that's the plan, I think. The big(ger) flavors will hafta come from the salad :-)

                                                                                                                                                                                                                                                                  2. re: linguafood

                                                                                                                                                                                                                                                                    Yum to the dover sole dinner. Either prep sounds good to me.

                                                                                                                                                                                                                                                                    Sorry about the sad dream. I dream of my last kitty to this day but the sad dreams have been replaced by ones that she is lost and I find her and she is well again. I now wake from those dreams happy. It feels like she is saying she is okay.

                                                                                                                                                                                                                                                                    1. re: suzigirl

                                                                                                                                                                                                                                                                      He. The sole dinner was a sole disaster :-)

                                                                                                                                                                                                                                                                      I hear what you're saying about the dreams becoming happier at some point. And we have a million wonderful & happy memories of the dude.

                                                                                                                                                                                                                                                                      Unfortunately, It's still too easy to remember the more recent times when he was doing badly, and we couldn't help him.

                                                                                                                                                                                                                                                                      But time will heal us, for sure.

                                                                                                                                                                                                                                                                      1. re: linguafood

                                                                                                                                                                                                                                                                        The time thing sounds cheesy, but it's the only true method of healing. When I lost my Carly a few years back it took months. Just go easy on yourself, you did all your could.
                                                                                                                                                                                                                                                                        Sorry about dinner, that's just shit luck.

                                                                                                                                                                                                                                                                  3. So I had a rack of ribs in the freezer that I put on the grill a few weeks ago; I pulled them out and they are thawing. They'll go into the oven with a bbq sauce slathered over them. I also have a few boiled eggs in the fridge, and what goes best with ribs besides potato salad? I'll put that together, subbing celery seed as I'm out of fresh celery and too tied up to run to the store to get any. I also have some baked beans in the freezer from the same week I cooked the ribs that will get the thaw treatment then reheat with the meat. For some freshness, I'll make a garden salad with assorted random veggies I have in the fridge. That's all, folks!

                                                                                                                                                                                                                                                                    3 Replies
                                                                                                                                                                                                                                                                    1. re: Cherylptw

                                                                                                                                                                                                                                                                      Cherylptw, that sounds like a wonderful summer evening meal. I would love to hear the details regarding the baked beans. I am still trying after many years to perfect my baked beans recipe but have had hits and misses so would appreciate hearing your advice regarding ingredients and cooking method.

                                                                                                                                                                                                                                                                      1. re: Fowler

                                                                                                                                                                                                                                                                        Certainly, so these baked beans were made this time using canned pork & beans, To be honest, I don't always use the same recipe and sometimes I'll use dried beans which have been soaked and partially cooked. This time it was canned and since I was making a large amount, I used the 114 oz. can. The other ingredients were chopped bell pepper, onions, ketchup, tomato juice, worcestershire sauce, yellow mustard, brown sugar, ground chipotle or a dried, soaked & pureed chipotle, cumin, salt and crispy crumbled bacon. Sometimes I use smoked sea salt.

                                                                                                                                                                                                                                                                        Mix it all up and put into a sprayed oven proof dish, cover with foil and bake 45 minutes @ 350F. degrees. Remove the foil and bake another 15-20 minutes more or less, depending on how much sauce you want the beans to have.

                                                                                                                                                                                                                                                                      2. re: Cherylptw

                                                                                                                                                                                                                                                                        Yum Cheryl!! ~~ Love ribs, 'tater salat' and beans!!!!

                                                                                                                                                                                                                                                                      3. Yesterday, we went to a friend's house for dinner, and she made us a really terrific meal. Her son is my boy's oldest friend -- they met in the 2s program in nursery school!-- but unfortunately he was felled by a stomach bug and slept through the meal, which was to be a send-off for my son. We started with a delicious pasta with lemon cream, some arugula and halved cherry tomatoes. For the main, there was swordfish on a tomato sauce, and green beans dressed with pesto. A slightly bitter radicchio salad was after. For dessert, we had a lovely pavlova with whipped cream and fresh berries.

                                                                                                                                                                                                                                                                        1. Pretty warm here again. Going to finish up the homemade tomato sauce on some asparagus ravioli. I'll make a few croutons w/ leftover baguette for a quick Caesar salad. Had a really nice Foxen red blend last night, which made me want to compare it to the Foxen pinot noir, so that's what's to drink with dinner.

                                                                                                                                                                                                                                                                          1. Green and orange bell peppers are being stuffed with grass fed ground beef, sauteed veggies, seasonings and spices, etc. The man's will have some rice in it. I will top them with a bit of the purple tomatillo salsa I'm canning today. Sauteed purslane on the side since we ended up having green beans instead last night.

                                                                                                                                                                                                                                                                            2 Replies
                                                                                                                                                                                                                                                                            1. re: weezieduzzit

                                                                                                                                                                                                                                                                              How do you do your purslane sauté? Mine bunch is looking a bit wimpy so time for it to be cooked!

                                                                                                                                                                                                                                                                              1. re: JungMann

                                                                                                                                                                                                                                                                                Very simply, JM, just a minute (and no more,) in hot olive oil and then pulled from the heat and instead of a squirt of lemon juice I went with slivered preserved lemon this time. We really liked it with the preserved lemon and will do it this way again.

                                                                                                                                                                                                                                                                            2. Nothing much worth reporting here. I am finishing up some fried catfish, collard greens, and cinnamon apple leftover from brunch at a soul food joint this weekend. I think I'll slice up some more tomatoes on the side, and probably some cheese (syrah-soaked Tuscano? cheddar?) as well.

                                                                                                                                                                                                                                                                              DH has a work event and is grabbing dinner out.

                                                                                                                                                                                                                                                                              2 Replies
                                                                                                                                                                                                                                                                              1. re: ChristinaMason

                                                                                                                                                                                                                                                                                Nothing AT ALL wrong with catfish & greens, even if they're leftover.

                                                                                                                                                                                                                                                                                1. re: ChristinaMason

                                                                                                                                                                                                                                                                                  Fried catfish and greens is totally something to write about! Especially if you're writing a dinner invitation.

                                                                                                                                                                                                                                                                                2. started out the day with a scratched cornea (well, it began last night but got worse this morning.) owwowwwowwwww! but it feels much better now, even made it into work for a half day. but it makes me feel like I have a cold from the constant tearing. and sadly, tears are the right accoutrement on this day when Robin Williams is no more. What pain he must have been suffering. I'll lift a glass to him tonight.

                                                                                                                                                                                                                                                                                  dinner is chicken thighs, roasted, with a very simple Aleppo/cumin/cinnamon seasoning for the crispy skin, and smallish baked potatoes, with the butter/mayo mixture I had leftover from last week, and some chopped scallions. and a salad on the side.

                                                                                                                                                                                                                                                                                  7 Replies
                                                                                                                                                                                                                                                                                  1. re: mariacarmen

                                                                                                                                                                                                                                                                                    Sorry about your eye - hope it continues to heal!

                                                                                                                                                                                                                                                                                    And so very sad to hear about Robin Williams. My heart aches for his family and friends. And for his millions of fans around the world who will no longer have his brilliant comedy.

                                                                                                                                                                                                                                                                                    1. re: LindaWhit

                                                                                                                                                                                                                                                                                      I was in mid-post a couple of hours ago on another board when the newsflash came over. I had to take a break.

                                                                                                                                                                                                                                                                                      So many funny men gone in just the past decade: Richard Pryor, Richard Jeni, George Carlin, John Pinette, and now Robin Williams. It's getting harder and harder to find a laugh.

                                                                                                                                                                                                                                                                                    2. re: mariacarmen

                                                                                                                                                                                                                                                                                      I feel so bad for a friend of mine, he was the best man at her second wedding (her ex was a comedy promoter in the Bay Area.) She's lost so many of her friends from that time and social circle.

                                                                                                                                                                                                                                                                                      Hope yer eyeball feels better soon.

                                                                                                                                                                                                                                                                                      1. re: mariacarmen

                                                                                                                                                                                                                                                                                        That is so so sad to read..I hope he rests in peace...

                                                                                                                                                                                                                                                                                        1. re: mariacarmen

                                                                                                                                                                                                                                                                                          So sad about Robin Williams. Just terrible.

                                                                                                                                                                                                                                                                                          Hope your eye feels better after a night's rest. Scratched corneas are super irritating. If it's not better, I vote for you to take the day off tomorrow ;)

                                                                                                                                                                                                                                                                                          1. re: mariacarmen

                                                                                                                                                                                                                                                                                            Ugghhh to the scratched cornea. They hurt every time you move or blink your eye. So painful. I have heard the eye is a fast healer so I hope you find solace in that.

                                                                                                                                                                                                                                                                                            RIP Robin Williams. Awakenings is one of my favorite movies.

                                                                                                                                                                                                                                                                                            1. re: suzigirl

                                                                                                                                                                                                                                                                                              thanks suzi. hope your tummy's better faster than my eye! (my experience with my eye is that it does indeed heal very fast. thank goodness.)

                                                                                                                                                                                                                                                                                              my number one all time favorite RW movie is Garp. the book is one of my favorites too.

                                                                                                                                                                                                                                                                                          2. Dinner was a 24 hour layover for yesterday's planned meal and nothing aw-inspiring.

                                                                                                                                                                                                                                                                                            Grilled hangar steak with Sonoran dry-rub seasoning, COTC and garlic, basil, tomato, grated Parmesan and goat cheese cream sauce spatzle from spaetzle-palooza making the other day. So easy and so good.
                                                                                                                                                                                                                                                                                            Funny that is looks like risotto in the pic.

                                                                                                                                                                                                                                                                                            Pop-in dinner guest that brought adult beverages, so all was good.

                                                                                                                                                                                                                                                                                            How to reuse the small bit of leftover beef has the wheels spinning. How to warm but not turn to grey leather. Hmmmmm...

                                                                                                                                                                                                                                                                                            Nom nom nom. :-)

                                                                                                                                                                                                                                                                                             
                                                                                                                                                                                                                                                                                             
                                                                                                                                                                                                                                                                                            7 Replies
                                                                                                                                                                                                                                                                                            1. re: jjjrfoodie

                                                                                                                                                                                                                                                                                              Maybe a steak-topped green salad for the leftover? Rewarming optional.

                                                                                                                                                                                                                                                                                              1. re: jjjrfoodie

                                                                                                                                                                                                                                                                                                That meal looks SO great, jjjrfoodie! And the steak could be used on a salad, as MidTT suggested. No heating needed, and you keep the very nice medium-rare.

                                                                                                                                                                                                                                                                                                1. re: jjjrfoodie

                                                                                                                                                                                                                                                                                                  I am not sure with the new board format how to post a link to another post so I will just copy and paste my report from the last WFD thread. It would work perfectly for your leftover grilled hangar steak:

                                                                                                                                                                                                                                                                                                  "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."

                                                                                                                                                                                                                                                                                                  1. re: Fowler

                                                                                                                                                                                                                                                                                                    Fowler to link to a previous post click on the date under the poster's name of the post you want.

                                                                                                                                                                                                                                                                                                      1. re: Gio

                                                                                                                                                                                                                                                                                                        Wow, that's sooooo intuitive...

                                                                                                                                                                                                                                                                                                        1. re: fldhkybnva

                                                                                                                                                                                                                                                                                                          Isn't it though? I'm astonished it's so simple. [tongue firmly planted in cheek]

                                                                                                                                                                                                                                                                                                  2. Well I've discovered a benefit of renting. My fridge started leaking water inside the fridge whenever I turned it down low enough so stuff in the back wouldn't freeze, so now I get a new refrigerator, courtesy of the owner (aka my boss). I think the main reason he's doing it is because he wants a new beer fridge at his house for his fantasy football draft next week, but whatever, I'll take a new fridge! This one will have a full set of door shelves so I can fit all my condiments instead of taking up half the upper shelf too.

                                                                                                                                                                                                                                                                                                    So, tonight's dinner was a sort of "throw it all in the pot and hope it works" sorta thing to use up some ground beef and a few other things from the fridge. Turned out sort of like a hamburger helperish sort of thing, with elbow pasta, onions, red bell pepper, diced green chiles, homemade taco seasoning, cream cheese, and regular cheese. Ended up being pretty good and I'm sure it'll be good for leftovers.

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                                                                                                                                                                                                                                                                                                    1. re: juliejulez

                                                                                                                                                                                                                                                                                                      LOLing at the "I think he wants a new beer fridge, but whatever..." comment. New fridges are a GOOD thing!

                                                                                                                                                                                                                                                                                                      1. re: LindaWhit

                                                                                                                                                                                                                                                                                                        Yes they are, and the new one is way bigger than the old one, and has a water and ice dispenser! I've been missing my water and ice dispenser. Only problem being with it being too big... is it doesn't fit under the cabinet. So they have to come back to figure that part out, but the fridge is at least hooked up.

                                                                                                                                                                                                                                                                                                        Funny how I'm getting so excited about a crappy white side by side fridge, when I have an AWESOME stainless steel french door one on order for the new house.

                                                                                                                                                                                                                                                                                                    2. just as noted above... first seared, then roasted chicken thighs with a za'atar-ish rub of sumac, aleppo, cumin, salt, paprika, thyme and oregano, baked potatoes with leftover artichoke dipping sauce (butter/mayo/shallots/thyme) and scallions, and a green salad the BF made with shallots, radishes, lots of lime zest, and feta.

                                                                                                                                                                                                                                                                                                       
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                                                                                                                                                                                                                                                                                                        1. The Dover sole was a hot mess. This is the second time I've prepared a - shall we say - more 'delicate' fish (the filets were paper-thin), and have it just completely disintegrate.

                                                                                                                                                                                                                                                                                                          There was plenty of clarified butter in the pan at a fairly high temp, and yet the fish just stuck to the pan, so we pretty much ended up with Dover sole hash flavored with butter, dill and white wine. Try to mount a butter sauce some time between fish flakes. So that didn't quite turn out the way I expected. Meh.

                                                                                                                                                                                                                                                                                                          Also, my pepper mill went to shits Saturday night, which I had apparently blocked out of my mind. So I was/am sans a pepper mill (high time to check out the cookware board & pepper mill threads), which made me go a tad bit overboard with the cayenne pepper on both the fish and the side salad.

                                                                                                                                                                                                                                                                                                          The salad was the only good thing about dinner. Tomorrow's another day.

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                                                                                                                                                                                                                                                                                                          1. re: linguafood

                                                                                                                                                                                                                                                                                                            Ja, tomorrow is another day. (Abendrot seen from my attic)
                                                                                                                                                                                                                                                                                                            It's hard to find a good pepper mill!

                                                                                                                                                                                                                                                                                                             
                                                                                                                                                                                                                                                                                                            1. re: linguafood

                                                                                                                                                                                                                                                                                                              You confirmed my fears when I saw them at TJ's. They were on my 'list' of things to try but they looked too delicate for a heavy handed cook like me. I got the swordfish instead.

                                                                                                                                                                                                                                                                                                              1. re: Berheenia

                                                                                                                                                                                                                                                                                                                You made a good decision, Berheenia. If it was authentic Dover Sole, I have found that not only hard to cook perfectly but also not fun to try and fillet properly.

                                                                                                                                                                                                                                                                                                                1. re: Berheenia

                                                                                                                                                                                                                                                                                                                  Still trying to figure out what, exactly, went wrong here. But in any event, the flavor certainly wasn't worth it.

                                                                                                                                                                                                                                                                                                                  I'll probably stick to the fish counter at Wegmans from now on. TJ's does other frozen things better than fish.

                                                                                                                                                                                                                                                                                                                2. re: linguafood

                                                                                                                                                                                                                                                                                                                  I have mangled some fish up pretty bad in my cooking mishaps. It wouldn't be such a bitch if they weren't so pricey.

                                                                                                                                                                                                                                                                                                                3. Tonight the bf got a burrito filled with a rice/black bean/corn/veggie mixture cooked in a tomato/broth/cumin/garlic/oregano sauce. For some reason, he's been eating a side of black olives and tortilla chips almost every night with his meal. Whatevs.

                                                                                                                                                                                                                                                                                                                  I had some mashed carrots with a bit of basil, parmesan, and garlic salt on pita chips. It was f*cking delicious after the last few days of no food.

                                                                                                                                                                                                                                                                                                                  The bf arrived home with a Costco-sized box of Rice Krispies Treats. The spongey faux-everything ones. Those were dessert.

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