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What's for dinner #320 -- The End and the Beginning Edition! [through August 23, 2014]

As summer begins winding down, things end, and others begin. For us here at casa roxlet/rjbh20, it means the end of having our son live at home, and the beginning of college for him. Many CHers experience the start of a new school year, a new job, or just a new season.

What's beginning or ending for you as this summer draws to its inevitable close?

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  1. For one thing - mostly important to meeeee!!! - the pool season is nearing its end, so I plan to take advantage of every single sunny day before Labor Day puts a lid on it for this year.

    This also means the beginning of the fall semester, with the pest that is the students (no offense to your dear son, rox) returning in throngs, ruining the town for the civilized rest of us, who've been mightily enjoying their absence and the resulting peace and quiet all summer :-)

    For my (mostly) academic friends & my dear man, this means having to deal with said pest full-on. They are not amused.

    For us musicians, it means gigs will pick up = more cashola in the bank for Ms. Lingua and her culinary exploits. In fact, we just got offered a regular Friday late night slot at one of the local eateries.

    As for WFD, it'll likely be a meal out. We're invited to a late afternoon housewarming party of our summer tenant, who's found housing in a cute little town nearby. I don't look forward to sharing the news of the dude's demise, lest he blame himself, but it's doubtful the topic can be entirely avoided.

    Since we won't know anyone else, we likely won't stay long and plant to meet up with my man's grad school buddy afterwards. This generally means a lot of reminiscing about bitchin' cold winters on the Chicago south side & late night drunk visits at the local Polish sausage purveyor. Fun times.

    Dinner locash TBD.

    2 Replies
    1. re: linguafood

      Congrats on the new regular friday gig!
      Luckily I swim, steam, get underwater massages, workout indoors so weather doesn't affect me too much unless it's icy or if they don't clear the snow on the bike paths. Unfortunately that happens all too often as the government doesn't care if you slip and fall, or die. They've already got your tax $$$ in the bank!

      WFD today: first steaks in over 2 weeks. At the end of the day I'm still a 'Urmensch'/cave woman! Also, it's the first time I tested my new steak knives. Cut the Uruguayan steaks like butter! Me likes!

      1. re: linguafood

        Congratulations on the regular gig, lingua!

      2. ending job, beginning travels.... nervous/excited about both!

        tonight will probably be some form of chicken tacos, since we have so much big-ass chicken leftover from last night. although, I have to go to the hospital to visit friends and their new baby straight after work, so not sure when/what i'll be eating....

        13 Replies
            1. re: tcamp

              oh for sure! i'll link my blog on my profile here if people want to read.... not yet been ho.

              1. re: mariacarmen

                Please do! It will be fun to follow your travels.

                1. re: mariacarmen

                  If people want to read it? Of Course we want to read your blog!

                  1. re: mariacarmen

                    MC's Culinary Travels With Sister.

                    I'm SO all over that blog, especially if Sis chimes in on occasion. :D

                    1. re: LindaWhit

                      hah! not bloody likely. she keeps her gems for FB. but I may quote her from time to time.

                2. re: mariacarmen

                  Safe travels! Looking forward to your culinary adventures :)

                  1. re: mariacarmen

                    Very exciting - can't wait to read all about it!

                    1. re: mariacarmen

                      I'm excited too. Some of us will be traveling vicariously through you :D

                      1. re: mariacarmen

                        "The beginning of the beginning of the end of the beginning."

                        That's what Robbie Robertson told Martin Scorsese at the the top of the The Last Waltz, The Band's final concert. It was filmed at Graham's Winterland Ballroom in San Francisco. Maybe the best concert movie ever.

                        Looking forward to your blog.

                        1. re: steve h.

                          Not maybe, Steve... The best. Love The Band, madly !

                          1. re: Gio

                            Play It Loud!

                            Best intro to a concert DVD ever.

                      2. I was gonna post earlier but a meeting got in the way, otherwise I would have likely been a WFD "thread killer" once more.
                        Hahahaha.

                        Last night was a copykat of a local reastuarant's "Greek spaghetti both" dish. Been on their menu since the late 50's early 60's.

                        Linguini tossed in a sauted buter garlic sauce that also includes sauted green and black olives and crumbled cooked bacon. Grated romano (and I do a small touch of feta as well) on top.
                        It's really that simple. $14.95 out or 1/10th that cost if made at home.

                        They do a similar dish but along with the bacon and olives use sauteed mushrooms, grilled onions , tomatoes and sweet hungarian peppers. To me, that gets too cluttered.

                        Side of cabbage and carrot vinegar slaw to cut the fat is mandatory. I make the pasta kopycat about once every other month as there is WAAAY too many calories and fat to make it regularly.

                        Tonight will be either stuffed and baked chicken breasts with corn flake crust or that leftover hangar steak I tossed in the freezer to keep. Sides of the remaining basil, tomato, garlic and goat cheese spatzle and COTC (Corn "off" TC this time) that I did Saturday and some leftover sauteed spinach. I need veggies after bacon and olive palooza last nite. :-)

                         
                        3 Replies
                          1. re: jjjrfoodie

                            That looks delish! I'd be eating that, please.

                            1. re: jjjrfoodie

                              I'm never giving up pasta.... NEVAH EVAH! I want some of that plate soon!

                            2. IDK - I made a gigantic mess of my kitchen yesterday installing a few new shelves to hold small appliances with the idea that if they are in reach they will get used but if they are on the counter they are in the way - between polyurethaning the shelves and scouring all the appliances (because they looked too grimy to be on display - how to people keep these things so spotless?) Also started a bit of a purge and put together a donation box by 2 Am dinner did not happen - nor did making food for this weeks lunches. Now I have a defrosted London broil, some pork ribs and a package of ground turkey along with a mountain of greens and some zucchini and a whole bunch of tomatoes from the garden

                              I am thinking to grill the steak & zuchinni for dinner to eat with the best tomato, ribs in the crock pot with the lesser tomatoes for a no effort ragu for later in the week with pasta or rice, and a turkey shepherds pie that can *disguise all that kale and beet grens somewhere (like maybe the top is colcannon?)

                              I also made pie crust yesterday so now I *have to make pie too -

                              5 Replies
                              1. re: JTPhilly

                                "so now I have to make a pie too"

                                Poor you!

                                How about a pie with the zucchini and tomatoes? I keep seeing these delicious looking pies with veggies and cheese and herbs, maybe an egg to bind. They make me drool...

                                1. re: nothingswrong

                                  UGH I did not get to the pie there hopefully the crust is ok tonight. I did manage to cook the ribs - into a nice ragu with fresh tomato sauce (loving my champion juicer right now, none of this blanching and food mill nonsense) garlic, a few chili peppers and fresh picked lavender boquet garni

                                  I should try a savory pie too - I have a terrible fear of pot pie, it is one of my only food phobias - it is one thing I need to conquer by making it myself - You give me an idea that just might work :)

                                  1. re: JTPhilly

                                    Pie crusts are totally okay overnight in the fridge. If you wrap it well, you can freeze it for longer storage. The easiest way to deal with it is to roll it out and store it that way, or press it into a pie dish and freeze like that.

                                    You typically don't need to thaw the dough this way and it can go straight into a preheated oven from the freezer. Cold pie crust bakes up better and has less tendency to shrink. If it's a bottom crust, prick it all over with a fork and blind bake it for a few minutes before adding filling. If it's a top crust, just brush with butter/cream/egg and bake.

                                    Conquer the pot pie, JT! They aren't too tough, just lots of prep, but the payoff is worth it. I'm sure whatever you make will be delicious. You seem more than competent in the kitchen, even with big multitasking jobs :)

                                    1. re: nothingswrong

                                      Haha - I am less afraid of making the pot pie than I am of EATING it - I have actually never eaten a pot pie in my life. My avoidance has probably to do with my childhood fear of all brown and white gravies along with the unappetizing frequently recurring "veggie pot pie" in the university dining hall - oh and those terrifying frozen lean cuisine ones that were always frosted over in the office fridge

                                      Like Gravy its one of those things I just need to do myself I think

                                      1. re: JTPhilly

                                        I think you are 100% right. I too was traumatized by the memories of frozen pot pies and the sludge we were fed in boarding school. Mom only made gravy once a year on Thanksgiving growing up and it was spectacular... All of my subsequent experiences with white sauces and gravies came from the freezer or that god awful cafeteria and it totally put me off of them for years.

                                        A homemade pot pie with homemade gravy from a roux and freshly made stock is a thing of glorious, creamy beauty. I'm telling you. Doooo iiiit!

                              2. I've had all the beginnings and endings I can stand for a while, thankyouverymuch. Now I'm looking forward to lovely Autumn days, colorful falling leaves that I don't have to rake, and apple cider donuts - I haven't had one for a millennium, football on the telly, the smell of a wood fire, and Thanksgiving.

                                WFD: Left-over chicken chowder supplemented with fresh off the cob kernels. Green bean salad: green beans, radishes, red bell peppers, Vidalia onions, cherry tomatoes, mint, basil. Apple cider vinaigrette.

                                1 Reply
                                1. re: Gio

                                  I'm looking forward to fall too. Can't stop thinking about red leaves, kids in Halloween costumes, Thanksgiving dinner, pumpkin-flavored everything... The anticipation is almost better than the actual event/s.

                                2. I've thawed mahi mahi fillets, and we have rainbow chard and fresh corn use up. I think I'll probably make this Sicilian-sounding dish sans pasta (subbing walnuts for the pine nuts), with buttered corn on the cob on the side as our starch.

                                  http://www.fatandhappyblog.com/2012/0...

                                  1. Wow, am I ready for this summer to end. It's just been a hot one with very few of the monsoon rains we normally enjoy. Ick.
                                    Dinner tonight is at pap's request. It'll be rigatoni with a creamy tomato sauce and mild Italian sausage. Just a simple green salad on the side. Pasta seems to be a comfort food for him, so I'll be working it in more as the weather cools off a bit.

                                    1. DH started a new job that has been a joy. Sometimes you don't realize how toxic the status quo is until change happens. That was the best beginning for us. I would be happy to see an end to the heat and drought here in SoCal.

                                      Last night I used a few homemade turkey/pork meatballs for dinner. Made a sauce with olive oil, chopped onion, white wine, chicken stock, and saffron. Reduced down and served with orechiette and some veggies. Tonight might be a few more meatballs in red sauce or frozen pizza's if we get home late.

                                      1. Can't think of much that is beginning or ending - just the same old status quo. Well, the summer is ending, but I enjoy the fall weather, so the cooler summer has been welcomed by me. Of course, what comes after autumn we won't talk about right now, 'kay? :-)

                                        Today was spent with Mom - I restocked her freezer with Ham & Bean Soup, Chicken Corn Chowder, and Mac & Ham & Cheese. We checked out tablets @ Staples; she's totally bewildered. This will be a slow process to convince her that this is easier to deal with than her computer, and she'll be able to read books. She seems comfortable with that part of it. I think it's "all the other stuff" she won't be using that's overwhelming. Hopefully I can move those apps to a folder so they don't clutter up the tablet's main view. But first we have to sell her on getting one.

                                        Lunch was at Applebee's. :-/ Hey - it was right next door to Staples, so it made it easy. I figured I could find something I could eat, and I did - I had a fairly decent BLT and fries; Mom had a Shrimp & Spinach Salad with warm bacon vinaigrette.

                                        Dinner will be late tonight, as I'm still pretty full from the late lunch. It'll be a beef burger topped with some grated Manchego cheese and a roasted red pepper Ajvar & mayo mix. I'm going to pass on the English muffin - it will be conveyed by knife and fork.

                                        The side dish will be a corn and pea salad: a cup each of fresh corn and frozen peas, par-cooked and drained and dunked in ice water to stop cooking. Re-drained, and mixed with some minced celery, chopped FM tomato, and pickle relish, blended with just a bit of mayo, sour cream and fresh lemon juice to bind it together.

                                        Some lemonade for the libation. Just lemonade. :-)

                                        2 Replies
                                        1. re: LindaWhit

                                          The fork burger sounds perfect :) And I've been pleasantly surprised by the occasional lunch at Applebee's. They have a pretty passable tomato bisque.

                                          1. re: LindaWhit

                                            So sorry about the lemonade. ;-( Otherwise sounds great.

                                          2. Tonight I did a bit of fridge clearing. Stir-fried cut up red and green bell peppers, sliced red onion and celery, julienned carrots, and bits of leftover sliced grilled chicken and pork and some leftover ground beef in some coconut oil, stirred in some Trader Joe
                                            red curry sauce and some sliced garden scallions, all over some brown rice. The only thing missing was some peanuts for crunch, but there wasn't a scrap left.

                                            I'm not quite ready for summer to be over...I never am...but it was kind of a chilly summer for me here in the northeast. Got up this morning to 60 degrees. Hoping for Indian summer in the 80s.

                                            1. With another couple of skirt steaks in the fridge and not feeling like cranking up the vacuum sealer, tonite was a reprise of deconstructed fajitas, this time more traditionally oriented. No beans, no peppers, just beef & accoutrements. No complaints.

                                               
                                              1. Working late, so it's either takeout Chinese or Bengali hot table tonight. Chinese will be a freshly fried 1/2 chicken (takes 20 minutes. I refuse to get a chicken that was par fried at 11 AM, and maybe again at 4 PM) with veggie fried rice, or a clamshell container from a Desi deli hot table of basmati rice, chicken tikka masala, goat joints rogan josh, and veggie korma.

                                                1. Summer has been very busy thus far, but it isn't going to wind down here in NC for a while. I'm thankful that I'll have an extended summer season for the farmers' market (I'm used to Maryland's season and this is my first in NC). My first sign of fall is that I joined a neighborhood fantasy football league, and now I have to shift into football mode!

                                                  Catching up briefly ~~ I got to go home to Maryland for my annual family gathering, where we eat crabs and some form of pig every year. Otherwise, I've been learning how to explore, eat and cook in Charlotte.

                                                  Tonight, it's leftovers because the man is out of town, but I wanted to share a few winners I've managed to fix in the last few weeks:

                                                  ~tomato pie - something I did not grow up on but is heavenly. I did a traditional one from this area, but next time I'm going to try Vivian Howard's version because I can't just leave a recipe alone.

                                                  ~pepper beef and leek stir fry - I got a $1 bag of small leeks (probably 1.5 lbs.) at the farmers' market and pulled the chuckeye steaks from the freezer. Sichuan and black peppercorns, fresno chiles, oyster sauce. It was so delicious.

                                                  ~Slow roasted a 3 lb. piece of lamb shoulder that I rubbed with white and brown sugar, sichuan peppercorn, salt and 5 spice rub and cooked it low and slow. This was a bigger hit than I had even hoped, and the lamb shoulder is only $4/lb.

                                                  I'm not ready for summer to end!!

                                                  1. Nothing new here aside from new master bathroom in progress following flooding episode. As for WFD, as reported on the previous thread, it was Costco rotisserie chicken, pan roasted potatoes and green beans, and a derivative of the smitten kitchen mediterranean salad someone mentioned on the veggie side thread. Then, after dinner I tried, for the first time ever, canning tomatoes. I had about 7 pounds of them, which produced 5 pints. At the moment, the jars are boiling away. Normally I'm not one for night projects as I'm an early riser but 10 more minutes and fingers crossed, tomato canning virginity lost.

                                                    And (!), I have the chicken carcass in the slow cooker transforming itself into asiany flavored stock - ginger, garlic, szechuan peppercorns, scallions, etc.

                                                    2 Replies
                                                    1. re: tcamp

                                                      Hope the tomato de-virginization goes according to plan!

                                                      1. re: nothingswrong

                                                        Eh, not sure. I spilled my guts on the 2014 canning thread. But nothing exploded and I have more jars so I'll definitely give it another go when more tomatoes roll in.

                                                    2. My brother is beginning a new stage in his life this weekend - getting married! So, we're headed to Chicago on Thursday to celebrate - and mostly cooking from the pantry and cleaning out the fridge until after the trip. Tonight I dug up a few homemade olive and parmesan sausages, and paired them with a small side of spaghetti alla carbonara, in a rare carbohydrate indulgence. I had a salad for lunch, so it all balances out :)

                                                      1 Reply
                                                      1. re: biondanonima

                                                        Have fun in Chicago! One of the best cities in this country. So much good fooood!

                                                      2. For me, it's the end of living in the house we've lived in for the last two years, and the beginning of living in a new one. As for dinner, tonight was super simple. Thin cut pork chops, pan fried and finished with a spoonful of apricot jam and a splash of apple cider vinegar. A quinoa-carrot-cucumber-red pepper-apple salad with curry-yogurt dressing. Iced tea. Later, there will be bittersweet chocolate ice cream and the last episode of Les Revenants.

                                                        2 Replies
                                                        1. re: BananaBirkLarsen

                                                          Congrats (I think) on the move. At least you don't have to deal with that land loard any more. When is the actual move?

                                                          Dinner sounds great. Right down to the ice cream.

                                                          1. re: boyzoma

                                                            We love the house we're in now, and have put so much work into it, that it's going to be sad to leave. But we're really excited about the new place, too, and about making it just as much our own. We don't move in until the 30th, but they've already let the BF start getting the yard ready. He's actually over there right now. I guess having to move is just one of the risks of renting. Also, our landlord was a power hungry a**hole. I won't miss dealing with him at all. ;)

                                                        2. WFD was a yellow dinner and it was good. Corn on the cob, potato salad with hb eggs and a yellow mustard mayonnaise dressing and grilled chicken with Carolina barbecue sauce. Sauvignon Blanche and beer. Blue Bunny cones on the porch for for afters.

                                                          8 Replies
                                                            1. re: Berheenia

                                                              We've been into the yellow South Carolina barbecue sauce this summer, too. Good stuff.

                                                              1. re: Terrie H.

                                                                I wish we could get South Carolina mustard based sauce in the Uk. Really is my favourite BBQ style.

                                                                1. re: Harters

                                                                  Have you ever tried to make it at home, Harters? It's pretty straightforward, from the recipes I've seen. Might be worth a try since you enjoy it so much.

                                                                  1. re: Harters

                                                                    Really? I hated it when I had it, and it would only be your favorite since you haven't had rjbh20's BBQ sauce, which I may market. A neighbor whom we gave some to says that her kids' friends are always trying to sneak it out of their house!

                                                                    1. re: roxlet

                                                                      Is there a recipe somewhere on CH for rjbh20's sauce, roxlet? I tried a search and didn't get anywhere. I'd love to try something that gets raves like that.

                                                                      1. re: Terrie H.

                                                                        Sorry -- proprietary to Whole Hog Productions.

                                                              2. We have an exciting (possible) beginning over here! Tomorrow we are going to look at a house. Not just any house, but one with another bedroom and a POOL!!! I'm so beyond excited. I never thought I'd ever live in a home with a pool if I stayed in L.A. Fingers crossed that everything works out.

                                                                Luckily, it is still pool season over here for, you know, months.

                                                                WFD for the bf is leftovers. Nothing for me, thanks. Yeah not much to say about food, but just had to share my news. I feel like a kid on Christmas Eve... can't go to sleep!

                                                                1 Reply
                                                                1. The bloke is out 'preparing for the zombie apocalypse' as he puts it (at the shooting range) so it was fish tonight. I finally got around to using some salt cod I made a while back.
                                                                  I had wanted to do something garlic-laden with it but as I'm back in the dentist's chair tomorrow getting complications from wisdom teeth extraction sorted I opted for a dentist friendly, non garlic option.

                                                                  The rehydrated fish was dusted with seasoned flour and deep fried. A salad of tomato, parsley and lots of lemon juice accompanied.

                                                                  Tomorrow it will be soup for dinner, the killer red lentil and lemon soup that roxlet also makes.

                                                                   
                                                                  2 Replies
                                                                    1. re: Frizzle

                                                                      It is great to see you posting in WFD again Frizzle. Your posts always give me a lot of culinary inspiration. I hope the issue with the wisdom teeth extraction gets resolved ASAP.

                                                                    2. I'm hopeful that the SO's seemingly endless traveling for work will at least slow down now that summer is winding up. A beginning for me is that I will start painting the living room this afternoon post dim sum with a couple of local Chowhounds. Dinner solo again (sigh), prolly the v. tasty jarred puttanesca the SIL uses with a bit of ground turkey to meat it up over a modest portion of whole wheat spaghetti. I finally found a whole wheat pasta that I actually like so I get to indulge now and then :-). COTC and another big green salad for sides.

                                                                      Had to go to a different supermarket last night as my local has stopped stocking block frozen spinach (!) since a recent corporate takeover. Saw hand peeled shrimp on sale there and treated myself to 100 g last night which I ate over greens with a yuzu dressing. Dang, yuzu is perfect on sea creatures!

                                                                      Ha, remembered to reply to the OP this time!

                                                                      6 Replies
                                                                      1. re: grayelf

                                                                        Sounds good. Which whole wheat pasta have you found? I'm always on that search too...

                                                                        1. re: roxlet

                                                                          It's DeCecco #12. Seems to hold together a bit better than others I've tried, and the taste is decent. Not the real thing but I save that for dining out now.

                                                                          1. re: grayelf

                                                                            Is #12 the cut of the pasta? Is it like a penne or something?

                                                                            1. re: roxlet

                                                                              I think the number refers to the width. I used to get their regular spaghettini which IIRC was a #10. This one is a spaghetti.

                                                                        2. re: grayelf

                                                                          Replying to my own last post as WFD tonight is the exact same as it was yesterday! I've got two cobs left to use up and that sauce was so tasty I'm going to go wild and have pasta two nights in a row, so there :-).

                                                                          Just had a funny phone conversation with the SO as he was walking around the Tenderloin in SF looking for a bowl of phở tái. All the places I knew of closed too early so I hope he found something good.

                                                                          Coat number two went on the living room walls today and I am SO glad tomorrow will be the last one. Forgot how much I dislike painting... but dang, it's looking fine. Very nice when the colour turns out exactly as you'd hoped.

                                                                        3. Well, I suppose life at Harters Hall over the next few weeks is going to be dominated by my new knee and recovery from surgery. I'll be glad when it's done and even gladder when I can get out and about again properly - and properly be on my feet in the kitchen, of course.

                                                                          Until then, there's meals to cook and meals to eat in restaurants. Tonight, we're going into the city for Korean. I think it's the only Korean in the metro area. As ever, food follows immigration and the UK is not home to too many Koreans. Apparently about 45k, almost all of whom live in the London area and, getting on for half of those, in the single suburb of New Malden.

                                                                          9 Replies
                                                                          1. re: Harters

                                                                            Hope everything goes well with your knee, Harters. Till then Korean sounds pretty good right now. For Asian we cook mostly Chinese and Vietnamese. Korean would be a nice break for a change.

                                                                            1. re: Harters

                                                                              Yes, good luck with your knee. Hope it heals well and quickly!!

                                                                              1. re: Harters

                                                                                Good luck with you knee, Harters. Recovery from orthopedic surgery can be tough, but the results are absolutely worth it. See if they can give you an ice machine, which is very effective for icing the joint post surgery. It's pretty standard here now, and a big improvement over leaky bags of ice!

                                                                                1. re: Harters

                                                                                  We fully expect to hear about you and the Mrs. dancing the light fantastic when that knee is repaired! (I didn't want to use the usual word "tripping", as that wouldn't be good while the knee is healing!)

                                                                                  1. re: Harters

                                                                                    When is your surgery Harters? My mom's had 3 and I know it can be a tough recovery, but the resulting mobility will be worth it. Perhaps you'll find yourself tap dancing in the kitchen afterward... or at least able to take a long overdue vacation.

                                                                                    1. re: nothingswrong

                                                                                      Surgery is on 4 September.

                                                                                      Now, tap dancing would be a great result after the operation - as I've never been able to tap dance. :-0

                                                                                      1. re: Harters

                                                                                        I have a new back that is 5 years old, so I hope your knee works out well...in any event you will have time to write...I hope so!

                                                                                    2. re: Harters

                                                                                      here's to a new knee! and subsequent dancing about the kitchen.
                                                                                      enjoy the Korean!

                                                                                      1. We're hosting a potluck-ish thang at casa lingua, just because. Maybe because it's Tuesday?

                                                                                        In any event - I have a bunch o' drumsticks that will be rubbed down and smoked over pecan wood (if I have it - if not, cherry), and I will also supply a German-style cucumber salad, b/c my cukes need et.

                                                                                        One of our friends is bringing a "mex-themed quinoa thing", so that should be interesting.

                                                                                        After that, shenanigans. While we can '-)

                                                                                        2 Replies
                                                                                        1. re: linguafood

                                                                                          I love the sound of all these potlucks you guys have. So much good food...!

                                                                                          1. re: nothingswrong

                                                                                            Well, thanks (in no small measure) to our friends' contributions!

                                                                                        2. WFD: Today we're getting monkfish fillets from our CSF share fresh off the fishing boat The Jolly Roger! Ahoy, mateys! The fillets will be roasted in a bit of ghee, smoked paprika & S & P, 1/2 c diced pancetta, 1/2 c dry vermouth. Minced parsley and dill will be tossed in at the end. Kind of a riff on a recipe in Slaters' EAT.

                                                                                          The Haricots will be sauted with garlic in hot EVOO, chopped tomatoes, sliced red peppers, seasoned with S & P & RPF. They are covered then simmered till lusciously soft. At the end 1/2 cup of minced cilantro will be tossed in.

                                                                                          Scorpacciata, big feed, is a word that is used to describe consuming large amounts of a particular local ingredient while it's in season. In our case this Summer it's been Corn. Sounds like it's bordering on gluttony, doesn't it.

                                                                                          2 Replies
                                                                                          1. re: Gio

                                                                                            Sounds amazing is what it sounds like :-)

                                                                                            1. re: linguafood

                                                                                              Thanks very much, Lingua! That's so kind of you. I'd like a tall order of your shenanigans to go with the smoked drums.

                                                                                          2. Hi all! Cant believe I basically missed 2 threads!

                                                                                            Its been a roller coaster here at Chez Foodie. My son turned 13, my sister lost her husband of 38 years on that very day, the services were on their wedding anniversary and the anniversary of my moms passing and then it was my husbands birthday. Joy and sadness abounded.

                                                                                            Being from a huge food family there was more than enough to go around during all of this though I don't really care if I see a another casserole for awhile.

                                                                                            The garden is exploding though so I see lots of veggies in my future

                                                                                            10 Replies
                                                                                            1. re: foodieX2

                                                                                              Oh, MY! So sorry to hear about your BIL, foodie. {{{hugs}}} to the foodieX2 family.

                                                                                              1. re: foodieX2

                                                                                                Missed your voice here. Congrats and condolences. Good luck with the veggies. I may have temporarily gained the upper hand but I know more are coming.

                                                                                                1. re: foodieX2

                                                                                                  So sorry to hear about your BIL's passing, foodie, and that it coincided with your boy's big day.

                                                                                                  1. re: foodieX2

                                                                                                    Wow, you sure have been through the wringer lately. Sorry for the losses but birthday wishes to you sun and DH. Hang in there.

                                                                                                    1. re: foodieX2

                                                                                                      How sad. This must be incredibly difficult for your sister.

                                                                                                      1. re: foodieX2

                                                                                                        How awful. Sorry to hear about your BIL. Welcome back to WFD though; you've been missed!

                                                                                                        1. re: foodieX2

                                                                                                          wow, foodie, that's a lot for any one family to go through. your poor sister .... glad you made it through to the other side with family around you and good food.

                                                                                                          1. re: foodieX2

                                                                                                            That's a hell of a roller coaster. My sympathies for your losses. I hope the happy events helped.

                                                                                                            1. re: foodieX2

                                                                                                              So sorry to hear of your troubles, foodieX2.

                                                                                                              1. re: foodieX2

                                                                                                                Sorry to hear such sad news. You must feel overwhelmed. Can you freeze those casseroles for next winter?

                                                                                                              2. Well, for us, it is getting the new deck almost finished. There are just a few touch-ups to be done, but we can BBQ on it! Took most of the summer.

                                                                                                                Sunday was our 29th anniversary so DH took me out to dinner - Italian! Had the leftovers last night.

                                                                                                                Tonight will be grilled Wild Alaska Sockeye Salmon with honey mustard glaze, grilled corn on the cob and just because I don't want it to go bad, an avocado turned into some guacamole with some fresh tomato and diced onion with some chips. And, of course a nice glass of white wine. Oh, and DH bought a tub of Tiramisu gelato for dessert.

                                                                                                                7 Replies
                                                                                                                1. re: boyzoma

                                                                                                                  A very happy anniversary to you and Mr. boyzoma!

                                                                                                                    1. re: boyzoma

                                                                                                                      I'm so happy to hear your deck is (almost) done. Enjoy the grilling, and happy anniversary!

                                                                                                                      1. re: boyzoma

                                                                                                                        happy happy, BZ! have fun christening that deck!

                                                                                                                        1. re: boyzoma

                                                                                                                          Happy anniversary with your eyes wide open, so to speak!

                                                                                                                            1. dinner was two fried eggs on the fly.
                                                                                                                              tonight, big-ass chicken leftovers - the BF will be in charge of making something out of nothing.

                                                                                                                              yawn...

                                                                                                                              tomorrow, however, I get to go to a fabulous dinner with CH-er buttertart and others at a fantastic prix fixe Shanghainese restaurant - here's a review from the last time we went: http://chowhound.chow.com/topics/8645...

                                                                                                                              i'm VERY excited about this! as much to see Ma'm'selle buttertart again, as for the dinner...

                                                                                                                              11 Replies
                                                                                                                              1. re: mariacarmen

                                                                                                                                Jealous of your dinner with buttertart, although I know diddly-squat about real Chinese food. With buttertart ordering, it should be all good - enjoy!

                                                                                                                                1. re: LindaWhit

                                                                                                                                  well luckily no one has to know anything (although buttertart surely does) as it's prix fixe! and thanks, we certainly will!

                                                                                                                                      1. re: roxlet

                                                                                                                                        and, of course, a few other CH-ers that are coming along know a lot. I get to benefit from all their knowledge.

                                                                                                                                  1. re: mariacarmen

                                                                                                                                    Super envious, too. You know it'll be a feast :-)

                                                                                                                                      1. re: mariacarmen

                                                                                                                                        Please say hello to buttertart from me. I so miss her contributions here(and the off board gossip emails).

                                                                                                                                        1. re: mariacarmen

                                                                                                                                          Oh to be back at Jai Yun again with SFBA Hounds. Our two lunches there still rank as perhaps the best Chinese food we've yet enjoyed. Have a wonderful time. I'll be looking for the report on your home board!

                                                                                                                                        2. What did I make today? I don't even know.
                                                                                                                                          I had leftover lamb mince and made 'tabouleh' with quinoa (instead of couscous which I don't like). It was very nice, suprisingly! Lots of coriander and other greens/vegs in the 'tabouleh'.

                                                                                                                                          1. I did something this weekend that I wasn't certain I'd ever do. I bought a slow cooker. Why I have resisted owning one for so long, I have no idea. So, it'll be slow cooker French dip sandwiches with provolone and simple green bean salad with bacon and red wine vinegar here.

                                                                                                                                            1 Reply
                                                                                                                                            1. re: alliegator

                                                                                                                                              It will definitely help with not heating up the house, allie. Soups, stocks, beef or pork stews, pork shoulder for pulled pork - all great in the slow cooker.

                                                                                                                                            2. BLURGGHHH. So, the weather decided to flood Happy Valley this early afternoon, which made me nix my plans for smoking the drums. Instead, I went with the Trini-Chinese marinade so I could roast in the oven if needs be.

                                                                                                                                              Well, wouldn't you know that, just after I put the drums in the fridge, the skies opened up, and now the weather is gorgeous. Gah.

                                                                                                                                              At least I'll be able to grill the drums instead of roast, but man. Coulda smoked 'em after all....

                                                                                                                                              1 Reply
                                                                                                                                              1. re: linguafood

                                                                                                                                                Darn it, send those clouds south. My vegetable garden needs water.

                                                                                                                                              2. Sippin Whiskey
                                                                                                                                                Gazpacho Out of HG tomatoes etc.
                                                                                                                                                Smothered Pork Chop ~ Rice
                                                                                                                                                Fresh Dry Fried Okra.
                                                                                                                                                Refrigerator Scraps of Pink-Eye PH peas and Collards
                                                                                                                                                Fresh slices of Tomato, Cukes, and pods of hot pepper.
                                                                                                                                                Chocolate Ice Cream.

                                                                                                                                                1 Reply
                                                                                                                                                1. Dinner tonight was a lamb burger with sautéed mushrooms and onions. Dessert/after-dinner cocktail (as you like it) Bananas Foster Milkshake. Yum-rum.

                                                                                                                                                  1. Dinner was out, at pho place. Had to take kid to the western 'burbs to pick up stuff from his Minnesota canoe trek so we decided to soup it for dinner. Yum.

                                                                                                                                                    Once home, I prepped a few things for tomorrow - chicken soup with noodles, bean sprouts, jalapenos, cilantro, and more (depends how I feel after work tomorrow).

                                                                                                                                                    1. Odds & ends of leftovers tonite. The young athlete came up with the idea for Asian bacon & eggs -- fried eggs on sizzled roasted pork belly with a drizzle of sesame oil & soy sauce. Unadorned, but the reviews were positive.

                                                                                                                                                       
                                                                                                                                                      2 Replies
                                                                                                                                                      1. re: rjbh20

                                                                                                                                                        lovely. and i love eggs with soy and sesame oil. and what's not to like about runny yolks and pork belly?

                                                                                                                                                        1. Leftovers night last night; DF had chicken & pastry (he did not eat dinner at home on Sunday so it wasn't leftover for him) and I had a turkey club sandwich.

                                                                                                                                                          Tonight, I made beef tips over rice w/ onions & gravy. Leftover green beans with ground ham accompanied. DF had this; I had another bowl of asparagus soup w/ ham croutons and a side of toasted ciabiatta bread to dip.

                                                                                                                                                           
                                                                                                                                                          1. I'm playing catch up after enjoying a stunning weekend of gorgeous weather. Saturday I made Philly cheesesteak sandwiches with pepperjack, onions and diced orange pepper. I made TJ's zucchini fries (baked from frozen) alongside.

                                                                                                                                                            Sun night i made Chilean sea bass with garlic and pimento atop a braise of Tuscan kale, chorizo, white beans and chicken stock/white wine.

                                                                                                                                                            Last night I made my version of Trini Chinese chicken (made with BLSL breasts) with doctored up TJ's thai style fried rice on the side. I add onions, garlic, diced baked tofu, some diced korean chicken sausage, finely chopped tuscan kale and some leftover steamed veggies. Leftovers today for lunch were great.

                                                                                                                                                            Tonight -- takeout thai.

                                                                                                                                                            1. well, even the BF can have an off night. he made pasta pomodoro with the leftover chicken, but added some balsamic - which sounds like it should be good, right? but it was a bit too sour. and just kind of meh. chicken in tomato sauce does nothing for me. and pasta - while i will eat it and mostly love it - is not my preferred carb. i'm a potatoes/rice/bread gal, in that order. i know, i know, y'all want to boot me out now...

                                                                                                                                                               
                                                                                                                                                              31 Replies
                                                                                                                                                              1. re: mariacarmen

                                                                                                                                                                Haha - pasta is for sure my carb of choice but I am with you on chicken in tomato sauce - never quite there for me. But grated cheese covers many ills, looks pretty edible to me :)

                                                                                                                                                                1. re: mariacarmen

                                                                                                                                                                  Chicken in tomato sauce desparately needs cheese. Grated, like a strong romano, and/or melted, as in a mozz.
                                                                                                                                                                  By itself, well just together, it's somehow less than the sum of it's parts.

                                                                                                                                                                  1. re: buckytom

                                                                                                                                                                    well, there was a little grated parm regg, but yeah, mozz would have been better. in fact, once i made him chicken parmigiana, which he loved. have to admit it was pretty tasty. may have to do that again soon...

                                                                                                                                                                  2. re: mariacarmen

                                                                                                                                                                    The thing is, chicken in tomato sauce can be very tasty. Think Chicken Cacciatore. With the addition of chopped onion/bell pepper/mushrooms, RPF to the tomatoes and some dry wine chicken braised in this sauce is classic Italian. A little balsimico would not go amiss as well.

                                                                                                                                                                    1. re: Gio

                                                                                                                                                                      see, i'm not a fan of Chicken Cacciatore, in particular. and I have gotten over my hatred of bell pepper, but I don't love adding it to things. and the BF's sauce had sauteed onion, garlic, a little balsamico... but tomato sauces in general are just not my favorite. that's ok, plenty of other sauces around!

                                                                                                                                                                      1. re: mariacarmen

                                                                                                                                                                        I love tomato sauce; just less so with chicken, I guess. For instance, jrvedivici's post about braciole has me CRAVING it now - slow simmered in a spicy tomato sauce.

                                                                                                                                                                        1. re: LindaWhit

                                                                                                                                                                          Awwwww I just had some for lunch!! Half a braciole (I don't make them huge) a nice piece of pork and two meatballs! All from my Sunday gravy. I started lunch with a little of my pasta, cherry tomato, onion (both from garden) and mozzarella salad.

                                                                                                                                                                          I love this time of year when I really reap the bounty of our garden. TON's of tomato based dishes and salads.....onions, peppers!

                                                                                                                                                                          I made (should have taken a pic) stuffed peppers the other week. I started with a couple of finely chopped jalepeno' peppers, onions and garlic. Softened/browned in a touch of olive order and added the ground beef, then finished with white rice.

                                                                                                                                                                          I made the tomato sauce with sweet thai chili sauce so it was sweet, but had a little bite that went so well with the jalepeno' in the ground beef.

                                                                                                                                                                          1. re: jrvedivici

                                                                                                                                                                            I like the idea of a bit of chili sauce in with the sauce.

                                                                                                                                                                            And I'll have to wait to get back to Wegmans to buy their pignoli nuts. Only ones I've found around me that I can eat without getting pine mouth, since they're sourced from Italy/the Mediterranean.

                                                                                                                                                                            Lord knows I have more than enough parsley in my container garden!

                                                                                                                                                                      2. re: mariacarmen

                                                                                                                                                                        I do like Chicken Parm, but I agree - in a dish like this, the chicken and pasta with fresh tomatoes doesn't cut it.

                                                                                                                                                                        And I'm not sure whether I could put in order my carb loves. I think it depends on what I'm having - with a roast, I love mashed or roasted potatoes; with Italian, I love the pasta AND garlic bread. With stir-fry, I love my rice. I <3 it ALL.

                                                                                                                                                                        1. re: LindaWhit

                                                                                                                                                                          My mother used to makes tomato sauce with chicken, which was one of my father's favorites. She would brown the chicken, and then finish cooking it in a garlicky tomato sauce, Locatelli was served on the side. One time, when rjbh20 and I were driving from Bologna to Parma, we stopped at a restaurant in the countryside where the owner decided that we had to have a pasta tasting menu. Pasta with chicken in tomato sauce was one of the offerings. It was very close to what my mother made.

                                                                                                                                                                          1. re: roxlet

                                                                                                                                                                            My paternal grandmother made the same thing, Roxlet.

                                                                                                                                                                            1. re: Gio

                                                                                                                                                                              Same here, my grandmother and mother use to make this on occasion. I thought it was just as a quicker alternative to a true meat sauce, I have never and would never make it though.

                                                                                                                                                                              1. re: jrvedivici

                                                                                                                                                                                "...would never"? Why not? I use some peperoncino to spice it up. Otherwise it's just a simple dish and easy with a tossed salad, and if one must, bread or potatoes. Not both in our house.

                                                                                                                                                                                1. re: Gio

                                                                                                                                                                                  Well A.) although my grandmother and mom made it, I was never a big fan of it.

                                                                                                                                                                                  B.) I like my gravy to be "heavy".....meaty. Just my personal preference I guess.

                                                                                                                                                                                  C.) Bones.....although I use bone in pork in mine, pork bones are easy to find, I can't stand fishing chicken bones out of my gravy.

                                                                                                                                                                                  1. re: jrvedivici

                                                                                                                                                                                    I can certainly understand your A.) & B.) However, you do know that boneless chicken pieces are available. I know you do.

                                                                                                                                                                                    1. re: Gio

                                                                                                                                                                                      Why yes of course I do Gio, but boneless is skinless so what possible flavors are you draw out of a boneless breast.

                                                                                                                                                                                      1. re: jrvedivici

                                                                                                                                                                                        Thighs, Jr. thighs. I do know what you mean though...

                                                                                                                                                                                        1. re: Gio

                                                                                                                                                                                          I only like to nibble on the theighs.

                                                                                                                                                                                          1. re: Gio

                                                                                                                                                                                            I can buy boneless, skin on breasts and thighs.

                                                                                                                                                                                            1. re: c oliver

                                                                                                                                                                                              So can we. We live very near Boston MA. A diverse, integrated, international community. We can buy anything we might need.

                                                                                                                                                                                              1. re: Gio

                                                                                                                                                                                                I figured you could also. Even here in Reno, WF is my friend :)

                                                                                                                                                                                                1. re: Gio

                                                                                                                                                                                                  Really? We can't. I'm so jealous. I love roasting skin on thighs, but boneless since we are sitting around with one hand assisting a toddler to eat. I always have to bone them out myself, something I never really have time for these days. Do you ask the butcher to do this, or are they just available in the case?

                                                                                                                                                                                                  1. re: rabaja

                                                                                                                                                                                                    Not Gio. But WF boned them out for me leaving the skin on. And Costco sells boneless, skinless thighs.

                                                                                                                                                                                                    1. re: c oliver

                                                                                                                                                                                                      But boneless and *skin on* seems to be impossible to find - it's either BISO or BLSL, whether it's thighs or breast.

                                                                                                                                                                                                      Weird.

                                                                                                                                                                                                      1. re: linguafood

                                                                                                                                                                                                        Yeah, I've never seen them in the case but when I asked the WF meat cutter he couldn't have been nicer about and didn't even charge me extra.

                                                                                                                                                                                                    2. re: rabaja

                                                                                                                                                                                                      Rabaja.. Here in Melrose they're available in the case at Whole Foods Mkt.

                                                                                                                                                                                    2. re: Gio

                                                                                                                                                                                      There have been other posts about this, and posters insisting that it's not Italian. Well, clearly it is, or Italian-American fusion, as I like to call it...

                                                                                                                                                                                      1. re: roxlet

                                                                                                                                                                                        Yes. My grandparents came to the US in the late 1800s so there must have been something about the dish that reminded my grandmother of home, Abruzzo.

                                                                                                                                                                                2. re: mariacarmen

                                                                                                                                                                                  My mother used to make us a dish that is basically chicken in tomato sauce with vinegar and vegetables. My first attempt to quickly recreate the dish yielded something somewhat watery and sour, but when I actually pay attention, I usually end up with a well-worn favorite. The tomato sauce picks layers of flavor from the browned chicken and a judicious addition of soy sauce or fish sauce balances the cider vinegar (and Sriracha in my case). While I don't include fried potatoes anymore, it is a traditional inclusion which might appeal to you.

                                                                                                                                                                                3. Tonight is london broil with "buffalo" onions, mashed spuds, and a raw pepper slaw made from fresh hot and sweet peppers (orange bell, hungarian hot yellow, red corno di toro, and hot cherry) from the garden .

                                                                                                                                                                                  1 Reply
                                                                                                                                                                                  1. re: buckytom

                                                                                                                                                                                    What are buffalo onions, buckytom?

                                                                                                                                                                                  2. Just finished buying my ticket to visit my son in Northern N.J. for the Jewish Holidays next month. He is looking forward to his mom doing the cooking for the holidays and making his favorites. His cooking is very good but it always tastes better when mom cooks.

                                                                                                                                                                                    Last nite I grilled lamb ribs marinated in pomegranate molasses.
                                                                                                                                                                                    I had watercress salad with cucumber/spring onion/tomato/avocado
                                                                                                                                                                                    and a small yukon gold potato.

                                                                                                                                                                                    For tonite, I am making roast veal brisket wth vegetables(carrots, parsnip,potato, and zucchini).

                                                                                                                                                                                    11 Replies
                                                                                                                                                                                    1. re: jpr54_1

                                                                                                                                                                                      jpr54_1, that sounds excellent. What goes into the pomegranate molasses marinade? I am guessing there is more to it than just combining pomegranate berries and some type of molasses?

                                                                                                                                                                                        1. re: jpr54_1

                                                                                                                                                                                          So you only use straight pom. molasses without any spices, etc? I have a bottle languishing in the fridge ! I understand it can be used as a glaze also.

                                                                                                                                                                                          1. re: Gio

                                                                                                                                                                                            Yep, works as a glaze or marinade, Gio. I usually use it in the Iranian dish of fesanjan or variations on that theme. Middle eastern sweet & sour if you will.

                                                                                                                                                                                            Like jpr, I also buy bottled I'm not sure I've ever seen a recipe for making your own.

                                                                                                                                                                                            I buy a Lebanese brand - I'd tell you the brand but I can't read Arabic. Ingredients, which are listed in Arabic and French (which I can read), are pomegranate, sugar and salt.

                                                                                                                                                                                            1. re: Harters

                                                                                                                                                                                              OK.. many thanks, JH ! As I understand it, pom. molasses is simply reduced pomegranate juice. Easy as that. I think our bottle comes from either Trader Joe's or Whole Food Mkt..

                                                                                                                                                                                              1. re: Gio

                                                                                                                                                                                                Thanks, Gio. I will look for it next time I am at TJ's or WFM. I have never seen it before but it sounds interesting and something new to try.

                                                                                                                                                                                            2. re: Gio

                                                                                                                                                                                              I used garlic and smoked paprika as well

                                                                                                                                                                                              1. re: Gio

                                                                                                                                                                                                I looked at the bottle this morning-
                                                                                                                                                                                                I bought it from Spice House-
                                                                                                                                                                                                http://www.thespicehouse.com/spices/p...

                                                                                                                                                                                                1. re: jpr54_1

                                                                                                                                                                                                  Cortas and Al Wadi brands are usually available in most stupidmarkets. But there's also Sadaf, Sultan, and several others easily available on Amazon and on store shelves.

                                                                                                                                                                                                   
                                                                                                                                                                                                   
                                                                                                                                                                                                  1. re: LindaWhit

                                                                                                                                                                                                    I have the Cortas one. Middle Eastern store.

                                                                                                                                                                                        2. Chicken breasts, slashed a couple of times, are sitting in a marinade of lots of chopped parsley, bruised garlic cloces, white wine, seasoning & olive oil. Later, chicken & marinade goes in the oven.

                                                                                                                                                                                          To be served alongside, mixed salad and new potatoes. Preceeded by corn on the cob (almost the first of the British crop) and followed by Red Leicester.

                                                                                                                                                                                          1 Reply
                                                                                                                                                                                          1. re: Harters

                                                                                                                                                                                            Can't go wrong with chicken, garlic and potatoes. AND corn.

                                                                                                                                                                                          2. For Nothingiswrong a savory tomato pie based on upthread idea

                                                                                                                                                                                            for something concocted when I got home after playing barstool counselor to a friend

                                                                                                                                                                                            layers of tomato's, zucchini and a central American farmers cheese a bit of egg and tomato whipped for a binder- had to get "creative" with the top crust after my miserable attempt to basketweave the evening's other pie (a tasty but not-to-be-seen peach mango)

                                                                                                                                                                                            typically I would have done these veggies in a gratin or battered and fried into a casserole - but the freshness of the veg, creamy cheese and the buttery pastry are an interesting mix - definitely the beginning of something to refine - I think I would in the future do it in a square straight sided pan and skip the bottom crust as it got soggy and just make a pastry topped casserole.

                                                                                                                                                                                             
                                                                                                                                                                                             
                                                                                                                                                                                             
                                                                                                                                                                                            3 Replies
                                                                                                                                                                                            1. re: JTPhilly

                                                                                                                                                                                              Or you could partially blind bake the crust first, which with work when you do the little squares of pastry on top. However, I do find that Pyrex generally results in a crisper bottom crust.

                                                                                                                                                                                              1. re: roxlet

                                                                                                                                                                                                "I do find that Pyrex generally results in a crisper bottom crust"

                                                                                                                                                                                                or an explosion LOL!

                                                                                                                                                                                                I used a leCreuset stoneware but I usually use pyrex - my peach got soggy too though that was in pyrex - I know I should have blind baked the second I filled em :) I have a square pyrex that would probably work perfect for this "pie"

                                                                                                                                                                                              2. re: JTPhilly

                                                                                                                                                                                                Looks great! I like your checkerboard pattern!

                                                                                                                                                                                                Agree with roxlet--most bottom crusts seem to benefit from a parbake. Or I've also had luck baking on a very low rack for the duration (instead of moving to top rack halfway through).

                                                                                                                                                                                                I also recently picked up a tip in a berry pie recipe to brush the bottom crust with beaten egg before filling to keep it from getting soggy. I've done it twice (just with berries) and it seems to work.

                                                                                                                                                                                              3. The end and the beginning. How appropriate. We are splitting up as a family very soon as my oldest stays behind in the US to start boarding school while the rest of us return to Dubai. It will be difficult but I'm thankful that his school is within 90 minutes of both sets of grandparents and they've promised to spoil him rotten on the weekends.

                                                                                                                                                                                                As for dinner tonight, I'll have to think of something, but it will utilize the wonderful fresh produce on hand. I've been baking and cooking through all the fruits and vegetables available at the farmer's market before I return to the desert and the land of dreary, flavorless imported produce. I want to make one last apple pie, even though it isn't apple season yet.

                                                                                                                                                                                                3 Replies
                                                                                                                                                                                                1. re: Roland Parker

                                                                                                                                                                                                  Safe travels to you and the rest of the family, RP, and good spoiling to the eldest child staying in the States.

                                                                                                                                                                                                  1. re: Roland Parker

                                                                                                                                                                                                    A friend of mine who worked in Dubai for a while called it a "spiritual vacuum".

                                                                                                                                                                                                    Bummer about the imported produce on top of that....

                                                                                                                                                                                                    1. re: Roland Parker

                                                                                                                                                                                                      Leaving my son at college that's no more than 90 minutes away is hard enough, so I can't imagine being so very far away. Good luck to you and to him. Having lived in Cairo, I can imagine how difficult it is to cook in Dubai! At least Egypt does have home-grown produce!

                                                                                                                                                                                                    2. Here are a couple of meals from Monday and yesterday.

                                                                                                                                                                                                      In the first picture you might be asking yourself "Why Jr, those are rather small, thin chicken breasts you are frying" to which I would respond "No....."

                                                                                                                                                                                                      "Why Jr, are those milk fed veal cutlets you are frying" to which I would laugh; "HA! That is not veal!"

                                                                                                                                                                                                      "Ok Jr, so what are those golden brown cutlets frying in the pan?" to which I off you; Jr's Braciole Parmesan!! I had some extra flank steak for my braciole for my gravy (see WFD # 319) so I decided to pound them thin, coat them and fry those puppies up. Served parmesan style; that is fat man food!!

                                                                                                                                                                                                      Also for the rest of the family you see a little chicken caccitore. Whole quartered chicken, seasoned, fried in a pan to get the skin nice and crispy, covered with peppers and onions (including one long hot chili, all grown in the garden). I start it with just some red wine in the pan and topped with my gravy. Then after an hour I add about 1 & 1/2 cups of chicken stock to thin it out a bit. I like initially cooking in the wine first so it soaks up that flavor first. Finished product is very "osso bucco" in flavor.

                                                                                                                                                                                                       
                                                                                                                                                                                                       
                                                                                                                                                                                                       
                                                                                                                                                                                                      5 Replies
                                                                                                                                                                                                      1. re: jrvedivici

                                                                                                                                                                                                        I largely stay away from eating meat but, damn, those "cutlets" look good!

                                                                                                                                                                                                        1. re: jrvedivici

                                                                                                                                                                                                          That looks fan-fuckin-tastic, Mr. Vedivici! Send some of that tasty braciole to PA, will ya?

                                                                                                                                                                                                          1. re: jrvedivici

                                                                                                                                                                                                            Now I want braciole. Making a mental note to get one at a butcher local to my workplace once it gets a bit cooler out.

                                                                                                                                                                                                            1. re: jrvedivici

                                                                                                                                                                                                              I've got to tell you this is one of those "Ah-ha" moments. I had the extra flank steak and really didn't now what to do with them, I make country fried steak occasionally, so I just thought, let me bread and fry them.

                                                                                                                                                                                                              Unfuckingbelievable how tasty they were. Really I impressed myself and will be making steak parm again!

                                                                                                                                                                                                              1. Dinner was delish, but certainly not to my credit - you simply can't go wrong with TCC.

                                                                                                                                                                                                                Our friends brought spinach & kale bites (courtesy of TJ's) for apps, roasted cauli & a very nice quinoa dish. I can't believe I just wrote that. But yes, it had fresh tomatoes, black olives and onions in it and was almost like a pasta dish. Almost.

                                                                                                                                                                                                                Ice cream sammiches cut into slices for dessert. That way, you'd never know you just ate a whole sammich yourself '-)

                                                                                                                                                                                                                Tonight I'm meeting a friend for drinks and possibly dinner at the sushi & cocktail purveyor down the street to catch up on some relationship gossip.

                                                                                                                                                                                                                My man will feast on the three drums that are left over and whatever else he can rummage up.

                                                                                                                                                                                                                1. The gang has left so another ending to the summer. They won't be back until Christmas. The hit recipe was for the chocolate zucchini muffins that Foodie2x and another hound suggested. Making another batch tomorrow for the librarians who are great favorites of ours in our new town. They helped us get passes to a local estate museum studio of a local icon. Last night WFD was another cookout with three kinds of local burgers from the meat place: lamb with mint and feta, turkey with feta and spinach and good old grass fed beef topped with american. All on locally baked ciabatta with potato salad and a big pile of grilled jerk FM vegetables.

                                                                                                                                                                                                                  1 Reply
                                                                                                                                                                                                                  1. The weather forecast keeps using the word 'autumnal' . But it's only flippin' mid August! Really hoping the woolies aren't coming out quite yet. Tonight it's salmon, baked in paper with lemon and chilli. For pudding will be.... well, what will be for pudding for quite some time.... Plums. The tree is still producing and so we are making the most if it. Not complaining, as a friend of mine said while we were eating her blueberries, once you have got a fruit tree or bush established, it's basically free food! And the plums are delicious. They will be baked and served with cream tonight.

                                                                                                                                                                                                                    2 Replies
                                                                                                                                                                                                                    1. re: Londonlinda

                                                                                                                                                                                                                      From one Linda to another Linda - this Plum Ketchup recipe is a favorite of mine. Easy to make and it freezes very well for use later in the cold months (I freeze in 1/2 cup containers). Good on turkey burgers, on top of meatloaf, you can make a sauce with it for chicken or pork.

                                                                                                                                                                                                                      http://www.eatingwell.com/recipes/plu...

                                                                                                                                                                                                                      1. re: LindaWhit

                                                                                                                                                                                                                        Linda, thank you. I took one look at this recipe and thought "duck". So that will be WFD at the weekend.

                                                                                                                                                                                                                    2. I was informed late this morning that we are taking my SO's boss and family out on my sailboat tonight. Apparently, he invited himself and his family along. But my glass is half full because at least it is a weeknight so we will not have to spend too much time with them unlike the last time he invited himself and family to go sailing with us and that was for an entire Saturday.

                                                                                                                                                                                                                      After sailing we are going to a nice seafood restaurant with them for dinner where I will probably have my usual crab cake and hushpuppies for an appetizer. Then Dover Sole in a brown butter lemon sauce for the entree.

                                                                                                                                                                                                                      2 Replies
                                                                                                                                                                                                                      1. re: Fowler

                                                                                                                                                                                                                        Lol Fowler, you don't sound enthused. Hope you have a nice time anyway, and a good dinner.

                                                                                                                                                                                                                        1. re: Fowler

                                                                                                                                                                                                                          Hope the SO's boss picks up the tab for your meal -- it sounds delicious!

                                                                                                                                                                                                                        2. What's for dinner is the same thing I had one night last week, but wanted it again. Sun dried Thai jerky and veggie fried rice. Sometimes, you just can't beat simplicity.
                                                                                                                                                                                                                          Last night's slow cooker meat for French dips was a success. I'm quite glad I got the thing. LW is quite right about it not heating up the kitchen. Plus, Tuesdays and Thursdays, I'm seeing a lot of traffic for my little tutoring thing I've got going on, and that takes away any worry about dinner. Wednesday seems to be a glorious "nothing" day, so I do believe I'll look into what it'll take for me to turn some of my bird chili crop into a tasty sauce.

                                                                                                                                                                                                                           
                                                                                                                                                                                                                          13 Replies
                                                                                                                                                                                                                            1. re: alliegator

                                                                                                                                                                                                                              Looks awesome!
                                                                                                                                                                                                                              So allie, is that Thai Beef jerky ? Pork? Chicken? Dog? Human?

                                                                                                                                                                                                                              c.oliver was all about eGullet's WFD thread and the lack of chit-chat in the Site Talk thread.
                                                                                                                                                                                                                              Whelp. I guess it worked.

                                                                                                                                                                                                                              I guess pretty pictures and hella brief description is what it's all aboutz nowz on WFD. LOLZ.

                                                                                                                                                                                                                              Now its post-a-pic and GWFD.(Yes--the G is for "guess".}
                                                                                                                                                                                                                              I'm in. :-)

                                                                                                                                                                                                                              But I personally would like to know more about the jerky Allie.

                                                                                                                                                                                                                              Sorry c. oliver for the chit-chat. :-)

                                                                                                                                                                                                                              1. re: jjjrfoodie

                                                                                                                                                                                                                                Looks like beef to me, jjr.

                                                                                                                                                                                                                                Oh, and chit, chat, chitty chitty bang bang :-D

                                                                                                                                                                                                                                1. re: jjjrfoodie

                                                                                                                                                                                                                                  Yup, jjr. It's Beef jerky. I gave it an hour long marinade in a mix of red curry sauce, lemongrass paste, a bit of fish sauce, white pepper, honey, and a few crushed bird chilies. You want the marinade to be as dry as it can while still coating the meat. Then, I just put in the sun for seven to eight hours, and it gets shallow fried for just a minute in some veg oil before serving.
                                                                                                                                                                                                                                  I have a protective lid for my contraption, it's an upside down sterlite box that I cut the top panel out and replaced with screen to let the air circulate and keep the yuckies off.

                                                                                                                                                                                                                                  1. re: alliegator

                                                                                                                                                                                                                                    Betcha that stuff travels well >hint, hint<.

                                                                                                                                                                                                                                  2. re: jjjrfoodie

                                                                                                                                                                                                                                    yeah, those who don't like our chit chat don't have to indulge. i'm mostly for it, especially when you're asking about specifics about food. we're just people. we share stuff.

                                                                                                                                                                                                                                    1. re: mariacarmen

                                                                                                                                                                                                                                      I like the chit chat, keeps the mood at the table convivial. And in that spirit, I'd like to share my lunch TJ's Alsatian tart hack. Hey, it could be what's for dinner. Just the tart cooked halfway, then topped with a palmful of cooked Italian sausage, a grated nubbin of Emmentaler, cooked the rest of the way and topped with some Italian parsley that needed a good home.
                                                                                                                                                                                                                                      Omg, it was so much more than the sum of it's parts. Do try it, if the mood strikes.

                                                                                                                                                                                                                                       
                                                                                                                                                                                                                                        1. re: LindaWhit

                                                                                                                                                                                                                                          Why, thank you kindly. But, I think it was such an effective lunch hack that dinner's going to become jerky as just a snack with cold beer as it was always intended to be :)

                                                                                                                                                                                                                                        2. re: alliegator

                                                                                                                                                                                                                                          Isn't conversation usually the best part of dinner, anyway?

                                                                                                                                                                                                                                          That tart looks gooood, and it sounds perfect for doctoring with all kinds of toppings. I'll have to give it a try.

                                                                                                                                                                                                                                      1. re: jjjrfoodie

                                                                                                                                                                                                                                        As a Gemini rising I never shut up but lol here's my GWFD - Red Glop!

                                                                                                                                                                                                                                         
                                                                                                                                                                                                                                    2. WFD: There's quite a lot of delicious monkfish left from last night so it will become our evening meal in a new preparation. Cabbage will be cored then quartered, Yukon golds will be sliced in half. Both will be steamed till almost tender. They will be put into a spicy tomato sauce to finish. It all gets placed in one layer in a baking dish with the monkfish on top nestled into the sauce, covered, then popped in a hot oven just long enough for the fish to be heated through. Minced parsley will garnish; the last of the farmstand corn will accompany.

                                                                                                                                                                                                                                      1. Last night was sort of a cobbled together dinner. Ground beef, diced potatoes, roasted green chiles (an assortment from the garden), garlic and chicken stock all cooked into sort of a stew, thickened with a bit of masa harina. Served in bowls sprinkled with goat cheese. Warm slices of buttered rosemary sourdough on the side. We split a chocolate bar -- medium dark, with almonds -- for dessert.

                                                                                                                                                                                                                                        Tonight will be another improvised stew-ish type thing. Veal chuck, cut into chunks and braised with mushrooms, onions, sage and rosemary. In an ideal world, the meat will be starting to shred apart. Ideal or no, it will be served over rice with sauteed zephyr squash on the side. Probably some more of that chocolate for dessert.

                                                                                                                                                                                                                                        2 Replies
                                                                                                                                                                                                                                        1. re: BananaBirkLarsen

                                                                                                                                                                                                                                          Your "cobbled together" sound better than some of the highly praised cookbook recipes I've made in the past. I particularly like the sound of the veal. Maker's Mark on ice with some of that chocolate would be a great dessert, please and thank you.

                                                                                                                                                                                                                                          1. re: Gio

                                                                                                                                                                                                                                            Maker's Mark on ice is a great dessert all on its own... ;)

                                                                                                                                                                                                                                        2. I bought a family pack of shell steaks that turned out to be rather meh so I'm taking a chance on marinating the last steak to up its game. For now it rests in a salty and sweet bath of soy sauce, calamansi juice and coarsely ground black pepper. A quick sear in the cast iron pan with some thyme and garlic and a topping of soy butter and caramelized onions and we should be in business. On the side an easy Jerusalem salad with feta and chimichurri dressing.

                                                                                                                                                                                                                                          8 Replies
                                                                                                                                                                                                                                          1. re: JungMann

                                                                                                                                                                                                                                            Bistek Tagalog a la Pampas. So the marinade didn't do much for the choice grade beef but I did discover chimichurri blends magnificently with calamansi. Next time I might try subbing some juice in lieu of vinegar for the sauce.

                                                                                                                                                                                                                                             
                                                                                                                                                                                                                                              1. re: JungMann

                                                                                                                                                                                                                                                that's making me hungry!
                                                                                                                                                                                                                                                so it was just chimichurri with calamansi on the marinade? I actually don't think I've seen calamansi locally.... probably have to try a WF or something like that.

                                                                                                                                                                                                                                                1. re: mariacarmen

                                                                                                                                                                                                                                                  Marinade was 4 tbsp. soy sauce and 2 tbsp. calamansi juice (which I buy frozen in serving-sized packets). The chimichurri was separate but tasted great eaten with the steak which makes me think I need to try adding calamansi to chimichurri. Meyer lemon mixed with tangerine juice might be a close approximation to calamansi if you don't have it.

                                                                                                                                                                                                                                                    1. re: mariacarmen

                                                                                                                                                                                                                                                      Do you have a Pinoy store near you, maria? We have a large Filipino community and they use a lot of calamansi, so I head to that hood when I need the fresh ones.

                                                                                                                                                                                                                                                      1. re: grayelf

                                                                                                                                                                                                                                                        no, haven't seen one... though i haven't really looked yet either...

                                                                                                                                                                                                                                                        1. re: mariacarmen

                                                                                                                                                                                                                                                          Another fun thing to have in the larder is toyomansi, which is soy sauce that has calamansi in it already. Datu Puti is a pretty good brand (they also make a tasty cane vinegar that I now use whenever white vinegar is called for). It isn't quite as good as fresh of course because you can't adjust the amount of juice but worth a try.

                                                                                                                                                                                                                                            1. Hey summer doesn't end til deep into sept. :) The great migration of college students has begun though. For me this meant a nice uptick in service in may when many students scored summer jobs and now things are declining to normal.
                                                                                                                                                                                                                                              The back to school drum beats earlier and earlier each year. My local target's selection of school supplies has been dismal since early august. But corn here in Penna is still fantastic and my favorite farm stand has tomatoes on sale there are so many of them.
                                                                                                                                                                                                                                              Tonight will be charcoal grilled organic grass fed beef burgers, corn on the cob and possibly some new potatoes. It's tempting to mash them but it is also cool enough to roast them in the convection oven.
                                                                                                                                                                                                                                              A few days ago I made a pot roast with a grass fed beef chuck roast. It seems freaky to be doing this in august. The beef was delicious and made a fine gravy but I didn't cook it long enough to be really tender. I threw the leftover beef into a vegetable beef soup and that beef is yummy but still not falling apart.

                                                                                                                                                                                                                                              1. Finally we are getting some heat! DH is at a golf event tonight so it will be corn on the cob for me (and possibly a tomato sandwich). Since he's out I should have time to can the first of the season tomato sauce. Tomorrow is out to the build your own taco place...super good!!

                                                                                                                                                                                                                                                1. The brinkmann R2D2 is heating up and smoked baby backs over hickory along with COTC and another round of spatzle, basil, tomato and goat cheese as a side.

                                                                                                                                                                                                                                                  Archive pic of R2D2 above. Thst is summer mode.
                                                                                                                                                                                                                                                  Pic of why I call it R2D2 pic two.
                                                                                                                                                                                                                                                  Gotta love a friend to drive your smoker back home after a long nite. LOL.

                                                                                                                                                                                                                                                  Gotta do whatcha gotta do.

                                                                                                                                                                                                                                                   
                                                                                                                                                                                                                                                   
                                                                                                                                                                                                                                                  1. Uh-oh, guess what day it is? Ehhhh? Guess what day. it. is. Anybody?
                                                                                                                                                                                                                                                    Julie? Guess what day it is! Aww, come on, I know you can hear me!
                                                                                                                                                                                                                                                    Mike-Mike-Mike-Mike-Mike! What day is it Mike? Ahh-hah-hah-hah-hahhh!
                                                                                                                                                                                                                                                    Leslie, guess what today is?
                                                                                                                                                                                                                                                    It's Hump Day.
                                                                                                                                                                                                                                                    Woooot-Woooot!

                                                                                                                                                                                                                                                    And being Hump Day, you KNOW what that means - it's Prince Spaghetti Day!

                                                                                                                                                                                                                                                    Granted, it was supposed to be Baked Ziti Day, as that is what I was craving, but I didn't have enough penne and had no ziti (added to the shopping list!).

                                                                                                                                                                                                                                                    So spaghets it is. Meat sauce. Grated Parm-Reg. Garlic bread. Salad with an herb vinaigrette. Wine.

                                                                                                                                                                                                                                                    28 Replies
                                                                                                                                                                                                                                                    1. re: LindaWhit

                                                                                                                                                                                                                                                      Only Thursday was pasta night in our house!

                                                                                                                                                                                                                                                      1. re: LindaWhit

                                                                                                                                                                                                                                                        I lurve baked ziti.

                                                                                                                                                                                                                                                        It's one of those dishes that I only rarely see in restaurants in the UK. Can't recall seeing it in Italy either - is it primarily an American/Italian dish? Guaranteed to order it when I'm on the western side of the pond.

                                                                                                                                                                                                                                                        1. re: Harters

                                                                                                                                                                                                                                                          Yes, I believe it is Italian-American in origin. rjbh20 hated it until he had a baked ziti that my sister had made. It is standard steam table fare here and can be pretty nasty. My uncle was particularly known for his baked ziti -- he used to line up the ziti in rows! OCD much?

                                                                                                                                                                                                                                                          1. re: roxlet

                                                                                                                                                                                                                                                            Thanks. I remember it appearing on an early episode of the Sopranos and thinking "I gotta eat that next time we're in the States". And did.

                                                                                                                                                                                                                                                            1. re: roxlet

                                                                                                                                                                                                                                                              Yes, when it's steam table stuff, it's as bad as American Chop Suey. But when it's baked like a mac & cheese can be, it can be amazing.

                                                                                                                                                                                                                                                              Although I'll be damned if I line up the ziti in rows! LOL

                                                                                                                                                                                                                                                              1. re: roxlet

                                                                                                                                                                                                                                                                I stopped making baked ziti for years as did many of my Boston area friends because of the Burnt Ziti Murder ...

                                                                                                                                                                                                                                                                "On August 29, 1995, a 40-year old upper class insurance executive argued with his wife over a pan of burnt ziti, which led him to kill her and mutilate her body."

                                                                                                                                                                                                                                                                1. re: Berheenia

                                                                                                                                                                                                                                                                  Heinous crime.

                                                                                                                                                                                                                                                                  But, you know, burning dinner? Gotta be a defence of provocation, no?

                                                                                                                                                                                                                                                                  1. re: Berheenia

                                                                                                                                                                                                                                                                    That is an awful crime. I guess I should consider myself lucky. I would have been killed several years ago if my SO was inclined to commit murder because I burned dinner. Especially dinner made on the grill.

                                                                                                                                                                                                                                                                    1. re: Berheenia

                                                                                                                                                                                                                                                                      Yeah that wouldn't stop me from eating my baked ziti. Heck locally a man killed his wife with a frying pan about 2 years ago! That could be a thread of it's own "Food Related Homicide"

                                                                                                                                                                                                                                                                      1. re: jrvedivici

                                                                                                                                                                                                                                                                        Ooh, I could add one! In Charleston many year ago, a man attempted to kill another with a toaster.
                                                                                                                                                                                                                                                                        You go into the kitchen and choose the frickin' toaster?

                                                                                                                                                                                                                                                                        1. re: jrvedivici

                                                                                                                                                                                                                                                                          " Heck locally a man killed his wife with a frying pan about 2 years ago!"

                                                                                                                                                                                                                                                                          Did the report mention if the pan was All-Clad or Calphalon or some other brand? Was the pan stainless steel or hard anodized? Was the handle riveted or welded to the pan? How easy was it to clean afterwards?

                                                                                                                                                                                                                                                                          1. re: Fowler

                                                                                                                                                                                                                                                                            vintage large block Griswold is the way to go but it could not be All Clad those handles are just cant get a good enough grip on those handles

                                                                                                                                                                                                                                                                        2. re: Berheenia

                                                                                                                                                                                                                                                                          OK, Berheenia, how did I *never* hear of the Burnt Ziti Murder?

                                                                                                                                                                                                                                                                          1. re: LindaWhit

                                                                                                                                                                                                                                                                            Neither did I... that's horrible!

                                                                                                                                                                                                                                                                            1. re: LindaWhit

                                                                                                                                                                                                                                                                              If you lived in the Greater Boston area in August of 1995 you would have heard all about it. It was the number one story on TV and in the newspapers for days. The first responders needed counseling and it challenged current standards for reaching out to battered women. It was so horrific that it became a bad joke to say "don't burn the ziti!"

                                                                                                                                                                                                                                                                              http://www.celebrateboston.com/crime/...

                                                                                                                                                                                                                                                                              1. re: Berheenia

                                                                                                                                                                                                                                                                                Oh my...................

                                                                                                                                                                                                                                                                                I'm going to double check my ziti from now on!

                                                                                                                                                                                                                                                                                1. re: Berheenia

                                                                                                                                                                                                                                                                                  I did live here then - I moved to MA in 1989. I just don't remember this story. Charles Stuart, yes. The Swedish Nanny murder, yes. Just not this one.

                                                                                                                                                                                                                                                                                  1. re: Berheenia

                                                                                                                                                                                                                                                                                    Awful, I remember it so clearly. One of my co worker lived right around the corner from them and Knew the wife enough to say hello and chat about gardening. After the hoopla died down and the jokes started I would see her flinch every time someone made the burnt ziti joke.

                                                                                                                                                                                                                                                                              2. re: roxlet

                                                                                                                                                                                                                                                                                Here's a little bit more of that OCD going on with pasta. I recently saw a "rigatoni pasta pie" (direct from the Office of Redundancy Office.) They stood every single piece of rigatoni on its end in a springform pan. Too much work. Have to see if I can find the pic/recipe.

                                                                                                                                                                                                                                                                                Never gonna do this: http://www.food.com/recipe/rigatoni-p...

                                                                                                                                                                                                                                                                                 
                                                                                                                                                                                                                                                                                1. re: mcsheridan

                                                                                                                                                                                                                                                                                  Now, by co-incidence, I had something similar served up in a restaurant. Although not stood up - but laid flat and glued together somehow, so there single playing card sized strip of rigatoni pieces. Looked impressive.

                                                                                                                                                                                                                                                                                    1. re: mcsheridan

                                                                                                                                                                                                                                                                                      Step #5 of the recipe, and I quote:

                                                                                                                                                                                                                                                                                      "Push the meat sauce into the pasta holes filling each one up. Stuffing the meat into the holes is a weirdly satisfying task. Enough said."

                                                                                                                                                                                                                                                                                      : |

                                                                                                                                                                                                                                                                                      1. re: nothingswrong

                                                                                                                                                                                                                                                                                        What Martha Stewart considers "weirdly satisfying" does boggle the mind.

                                                                                                                                                                                                                                                                                      2. re: mcsheridan

                                                                                                                                                                                                                                                                                        No freakin' way! The sauce just sits on TOP of the ziti noodles!
                                                                                                                                                                                                                                                                                        No No No No No No No NO NO NO NO NO NO NO NO NO
                                                                                                                                                                                                                                                                                        NOOOOOOOOOOOOOOOOOOOOO!!!!!!!!!!!

                                                                                                                                                                                                                                                                                        1. re: LindaWhit

                                                                                                                                                                                                                                                                                          Well, I did say I would never do this and I won't. However, in fairness to Martha Stewart, she insists that you push the sauce with the meat down into the rigatoni. More work!

                                                                                                                                                                                                                                                                                          "There's another fine mess you've gotten us into!"

                                                                                                                                                                                                                                                                                          How much you want to bet most of the folks who make this don't read that part of the directions - especially as its been copied from blog to website to blog.

                                                                                                                                                                                                                                                                                        2. re: mcsheridan

                                                                                                                                                                                                                                                                                          I think I need half a Xanax only because I looked at this. Smh...

                                                                                                                                                                                                                                                                                            1. re: linguafood

                                                                                                                                                                                                                                                                                              Whatever you please, but further thought of stuffing the meat down the holes of the tubes makes me feel very much like slappin' a fool.

                                                                                                                                                                                                                                                                                  1. I've moved to the land of tomato sandwiches, so that's WFD tonight since the man is still out of town, and standing on my feet to cook after work today is just not going to happen. Duke's mayo, of course, with tomatoes from my dad's garden. I have leftover yellow squash and onions, and a margarita as my side dishes. Yea!

                                                                                                                                                                                                                                                                                    1 Reply
                                                                                                                                                                                                                                                                                    1. A particularly good iteration of smoke-grilled Scorned Woman chicken, this time with cilantro-lime rice.

                                                                                                                                                                                                                                                                                       
                                                                                                                                                                                                                                                                                       
                                                                                                                                                                                                                                                                                      1. I'm sitting on the back porch of my little rental cottage in Inverness, on the shore of Tomales Bay in Northern California, looking across the water to the golden hillsides where lazy cows are living the good life. I'm a tad jealous.

                                                                                                                                                                                                                                                                                        Our stay on the left coast has been good: Car Week in Monterey exceeded expectations; we saw old friends and made some new ones; ate some pretty good grub and consumed way too much booze/wine (never thought that was possible).

                                                                                                                                                                                                                                                                                        Supper last night was raw oysters, BBQ oysters, chowder, Dungeness crab cakes, sourdough bread and sweet butter from Strauss. Vodka gimlets for me, Italian white wine for Deb. Nick's Cove is a bar/restaurant in the roadhouse theme that overextended, fell on hard times and went bankrupt. They hung in there, struggled mightily and, in my opinion, have emerged successfully on the other side. I'm a sucker for a good story.

                                                                                                                                                                                                                                                                                        Breakfast today was at Pine Cone Diner in Pt. Reyes Station. It's quirky as all get out and one of my favorite places up here in the middle of nowhere. Deb went traditional with eggs over easy, killer potatoes, sausage and sourdough toast. I went Southern with a classic plate of biscuits and sausage gravy, two eggs over easy, orange juice and a bottomless cup of coffee. I like sitting at the counter. Cash only. My kind of place.

                                                                                                                                                                                                                                                                                        Supper tonight will be at Sir and Star in neighboring Olema. This is Margaret Grade's new place after Manka's Lodge here in Inverness burned down. Details to follow.

                                                                                                                                                                                                                                                                                        18 Replies
                                                                                                                                                                                                                                                                                          1. re: LindaWhit

                                                                                                                                                                                                                                                                                            Thanks! We've been doing the Car Week thing for many years now. It's pretty frantic but a "must go" if you're a gear head like me. The auctions are alway exciting and the Pebble Beach Concours d'Elegance is the world's premier car event.

                                                                                                                                                                                                                                                                                            Deb and I like to throttle back a bit after all the excitement so we traditionally drive up the Pacific Coast Highway to the Tomales Bay area for some much-needed down time. No TV, no cell phones!

                                                                                                                                                                                                                                                                                            1. re: steve h.

                                                                                                                                                                                                                                                                                              Sing something the Beach Boys wrote... sounds very mellow.

                                                                                                                                                                                                                                                                                            1. re: roxlet

                                                                                                                                                                                                                                                                                              We love it out here. Great food, wine and produce.

                                                                                                                                                                                                                                                                                              1. re: steve h.

                                                                                                                                                                                                                                                                                                rjbh20 didn't go this year, as you probably know. There was too much to do at home as well as the young man leaving for New Haven tomorrow. Can't miss that for all the cars in the world! :)

                                                                                                                                                                                                                                                                                                1. re: roxlet

                                                                                                                                                                                                                                                                                                  Not even for Steve McQueen's Ferrari 275 GTB/4?

                                                                                                                                                                                                                                                                                                  We saw it go for a cool $9.25 million at the hammer.

                                                                                                                                                                                                                                                                                                   
                                                                                                                                                                                                                                                                                              1. re: Harters

                                                                                                                                                                                                                                                                                                Me, too!

                                                                                                                                                                                                                                                                                                I hate to leave Northern California.

                                                                                                                                                                                                                                                                                              2. re: steve h.

                                                                                                                                                                                                                                                                                                For a minute I thought you were in Scotland. Your little cottage sounds like heaven and your dining choices seem perfect for the location. The press about Sir and Star are certainly intriguing. I'd love to visit.

                                                                                                                                                                                                                                                                                                1. re: Gio

                                                                                                                                                                                                                                                                                                  Sir and Star was a home run. I had a nice chat with Margaret.

                                                                                                                                                                                                                                                                                                  More on Sir and Star while
                                                                                                                                                                                                                                                                                                  I'm stuck on the tarmac: The restaurant, housed in what once was the Olema Inn, is drop-dead gorgeous in a rustic 1876 sort of way.

                                                                                                                                                                                                                                                                                                  Deb started off with stuffed squash blossom the likes of which can only be grown nearby. Fresh-caught salmon was her main. The dishes must have been good because she refused to share. My starter was the "faux gras" of local duck livers followed by the tastiest quail I've ever eaten. Chef DeLong has a way with game. Dessert was a sassy serving of soft ice cream punched up with a blend of bitter almonds. We washed it all down with a local Pinot Noir.

                                                                                                                                                                                                                                                                                                  You must visit this place.

                                                                                                                                                                                                                                                                                                  1. re: steve h.

                                                                                                                                                                                                                                                                                                    Damn. That's one hell of view, Steve.

                                                                                                                                                                                                                                                                                                    1. re: steve h.

                                                                                                                                                                                                                                                                                                      Looking for a room-mate Steve? I can cook, I'm house broken! (well after 5 martini's that can become questionable)

                                                                                                                                                                                                                                                                                                      1. re: jrvedivici

                                                                                                                                                                                                                                                                                                        I am very much enjoying your participation on the WFD thread, jrvedivici. :-)

                                                                                                                                                                                                                                                                                                        1. re: jrvedivici

                                                                                                                                                                                                                                                                                                          How much money do you have?

                                                                                                                                                                                                                                                                                                          Only kidding. That was Steffi Graf's classic answer when asked a similar question.

                                                                                                                                                                                                                                                                                                          Deb is the only one who can tolerate most of my shortcomings.

                                                                                                                                                                                                                                                                                                    2. Food has been all about its function around here lately- my iron and b12 got way too low and I had some nasty symptoms. Tonight's contribution to setting me back on the right path is truffled chicken liver pate, baguette for the man and rice crackers for me, capers, pickled onions, pickled beets, sauteed baby broccolini and some white Lambrusco to chase it all down.

                                                                                                                                                                                                                                                                                                      6 Replies
                                                                                                                                                                                                                                                                                                      1. re: weezieduzzit

                                                                                                                                                                                                                                                                                                        Hope you get things back on track. I've been a once a month B12 shot woman for many years now and I feel great but remember when I used to hit a wall. Always at the most inconvenient times too. I still crave chopped chicken liver. Got me through my first pregnancy.

                                                                                                                                                                                                                                                                                                        1. re: Berheenia

                                                                                                                                                                                                                                                                                                          Thanks. I hit the wall hard this time. I don't get shots yet but probably soon.

                                                                                                                                                                                                                                                                                                          1. re: weezieduzzit

                                                                                                                                                                                                                                                                                                            I would go for it. It makes such a difference. I started going to exercise classes, finally stopped smoking and stopped drinking wine to feel peppy. It was getting to be a problem but now I drink for the pleasure it gives me.

                                                                                                                                                                                                                                                                                                            1. re: Berheenia

                                                                                                                                                                                                                                                                                                              I have the *what* answer but not the *why* yet- I have the antibody test to see if I'm not producing Intrinsic Factor.

                                                                                                                                                                                                                                                                                                              I quit smoking 6 or 7 years ago and don't really drink much so I'm ahead of the fame there, thankfully. I imagine having to do it all at one time was not fun!

                                                                                                                                                                                                                                                                                                        2. re: weezieduzzit

                                                                                                                                                                                                                                                                                                          jeez, weezie, hope you're ok! take good care, k?

                                                                                                                                                                                                                                                                                                          truffled chicken liver pate sounds like delicious medicine.

                                                                                                                                                                                                                                                                                                          1. re: mariacarmen

                                                                                                                                                                                                                                                                                                            Thanks, MC. I'm grateful that it's easily treated and pleased that the primary prescription to is indulge in lots and lots of really good food! The man was pretty excited to see the big stack of cans of smoked sardines on the counter last night, he's hoping I'll bring home smoked oysters next time but I'm not there yet. But hell, I'm even eating dark chocolate right now and I don't like that at all- but I'm open to lots of things that have the potential to make me feel better. Sleeping all the time is the pits! This girl has shit to do!

                                                                                                                                                                                                                                                                                                        3. There's to be an unusual starter at Harters Hall tonight. I suppose you might call it salad. Or not. It's prompted by seeing the idea served as a restaurant starter mentioned in the Sunday papers. Simply a bowl of peas, in their pods. We'll sit, chat, eat the raw peas straight out of the pod. Mrs H tells me she's seen this when she had lunch at the company office in Copenhagen - although the Scandis scorned her for not eating the pod as well.

                                                                                                                                                                                                                                                                                                          To be followed by lamb chops, cooked simply under the grill. Spuds in some way. Cabbage also yet to be determined but it needs using up. We need a sort of Mediterranean-ish way with the spuds and cabbage, as a I came across a portion of tomato & olive sauce in the freezer. Ideas?

                                                                                                                                                                                                                                                                                                          5 Replies
                                                                                                                                                                                                                                                                                                          1. re: Harters

                                                                                                                                                                                                                                                                                                            Core and quarter the cabbage. Slice 3 or 4 medium size waxy potatoes in half. Steam or boil (I steam) both till tender but still firm. Reheat your sauce. Add the drained cabbage and potatoes to sauce.