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What's for Dinner #321 - Seasons Change Edition [through August 26, 2014]

The summer is winding down, the breeze is cooling a bit, a few leaves are changing color here and there, the summer season wanes as the new autumn season gains a bit of traction.

Cooking usually changes as well with the cooler weather - although I'm sure the last gasps of summer weather will keep the grills grilling, the farmers markets farmering with their amazing produce, and the lemonades lemonading to be enjoyed with the grilled foods and farmers market veggies.

What amazing food is going on your tables?

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  1. As for me, it'll be pork kebobs. I'll be marinating a cubed pork tenderloin in some orange juice and Moroccan-type spices (haven't quite figured that part out yet - I'll mash something up from various web recipes and what I have in my cabinets); they'll be threaded on some small wooden skewers and I'll grill them on my grill pan with some red onion and FM zucchini.

    Spicy mashed sweet potatoes alongside, I think, since I went and bought a bag of them last weekend.

    And Episode 3 of Outlander tonight. Yet another of those exciting Saturday nights for me! LOL

    11 Replies
    1. re: LindaWhit

      OK, finally remembered that I had a ras el hanout blend from Williams-Sonoma, so that's what I used, augmented with additional ginger, turmeric and nutmeg. Mixed almost a Tbsp. of that with some olive oil and about 1/3 cup orange juice and marinated the pork cubes for several hours.

      They were grilled on my grill pan, along with skewers of zucchini and red onion chunks that were simply brushed with olive oil. The sweet potatoes were mashed with butter, a drizzle of maple syrup, some ground ginger and grated nutmeg.

      And I JUST realized that some homemade tzatziki sauce I had to go with the pork was forgotten in the fridge. I guess it's there for pork pita pockets for work lunches.

      There was a glass of Creme de Lys Chardonnay with dinner. I'm not sure about dessert - maybe some apricots drizzled with some aged balsamic.

      I also made another batch of my chicken corn chowder, as I realized earlier this week that I had brought all of what I last made up to Mom's. It'll give me some work lunches on the fly.

      1. re: LindaWhit

        Upcoming.......herself's "cheat's" fish pie.

        Cod gets poached. King prawns get cooked (no idea what she does with them). A cheese sauce is made and the seafood gets dumped in that. Separately from all this, rectangles (or prettier shapes) of puff pastry are being baked.

        A dollop of the cheesey seafood mix on the plate, topped with a rectangle of pastry and that's cheat's fish pie. Green beans alongside.

        1. re: LindaWhit

          I am using ras al hanout this week too. I got mine last summer in France. I looked forward to that trip forever, and it is SO over, except for a few spices. I better use them up. Anyway, I am using it with a LOT of ground lamb . Burgers, meatballs, kabobs, koftas (?) or some such.

          It will be "summer" here at LEAST through October, then the fires (and earthquakes?) will be done and we can get on with the mudslides.

          BTW, I buy what looks like shoulder chops when a local grocer has them on sale as "five for five dollars each". Not sure how good a deal that is, especially since I might be the only one eating it. Each package is marked about $7.50, but it ends up being about 8 pounds,so I could use some help figuing out how to prep and store it.

          1. re: Shrinkrap

            Shrinkrap, do they look like these pics?




            I call those shoulder steaks, and they are good for grilling. You could pre-make a favorite marinade, tuck them into a ziplock bag with the marinade, and freezer them for later use.

            1. re: LindaWhit

              Some do. Are those all the same cut? I am noting the shoulder blade in each one. Most of mine have a cross section of rib cage with about 7 1/2 inch ribs along one edge.

              Good to know they might be good for grilling. I usually grind it and mix in bold flavors, and husband thought the last batch made a good burger. Didn't tell him until after he tried it, that it was lamb. Prior to that he would not even try lamb.

              1. re: Shrinkrap

                I did a search for "pork shoulder chop" and that's pretty much what came up - all seem to be the shoulder steaks.

                The Chicago Meat site has a good reference as to how to cook various cuts of pork:


                The Pork Shoulder Steak link
                says they're good for:

                Recommended Cooking Methods...

                1. re: LindaWhit

                  Oops! mine are lamb. This picture below is from the store ad.

                  One recipe said

                  "Shoulder chops are actually our favorite type of lamb chop. They aren't the most tender, and they certainly have a little gnarl and fat in them, but they have truly great lamb flavor, and we like all the little pieces of different muscles in them. Plus, they are far less expensive than other types of lamb chops and, after all, they are right next to the first rib chop. They are usually rather thin, so make sure you have a hot fire so they get some good sear on the outside before they have a chance to overcook on the inside"

                  1. re: Shrinkrap

                    Ahh, my bad. I think I read my pork kebobs post and your "shoulder chops" and just thought you had pork.

                    Yes, they're definitely chewier, and a quick cook on a grill or in a grill pan is the way to go after marinating.

                    1. re: LindaWhit

                      One more recipe link; this one a braise.


                      And a better picture from the same link.

        2. Yep, summer is definitely on the way out here in North Cheshire. Still warm enough to potter round the garden without a jacket. Noticed the rosemary looks decidedly poorly. It needs a trim and a feed and we'll see if it improves. If not, it's gone. There may be something serious with the soil as the adjacent bay tree is now very dead.

          As for dinner:

          To start - socca, Morrocan spiced sweet potato houmous (yeah, right), radishes.

          To continue - a lamb dish from Maria Elia's "Smashing Plates". This saw a leg, stabbed a bit and stuffed with slivers of garlic and then rubbed over with a mix of olive oil, lemnon juice, dill, oregano, cinnamon and cumin. Very Cypriot! It's then wrapped in greaseproof paper, tied with string and, as I write, it's been sitting in the fridge for about 3 hours and is just about ready to go in the oven, still in the paper, for 4 hours at 180C. Should be a pull-apart with a fork job. Alongside, roast potatoes and fried courgettes. Maybe a few broad beans.

          To finish - figs. Just as they are, cut into quarters. Finally found cheap ones in the supermarket - packs of three for £1. BNot big fruit but perfectly ripe.

          13 Replies
            1. re: Harters

              That lamb sounds heavenly. It's been *way* too long since there's been a lamb dinner @casa lingua. Needs sorted out.

              1. re: Harters

                I tell you now ......this is a killer lamb recipe.

                The meat comes out as "pulled lamb". The outer surface is absolutely delicious - the fat has gone a little bit crispy but the marinade ingredients really make it.

                Oh, and there's mountains of leftovers. The new Jamie Oliver book "Save with Jamie" has several leftover recipes - might try one. In spite of just about every recipe in the book having the fecking irritating phrase "season to perfection". Await Monday's entries to see what we come up with.

                  1. re: Harters

                    I have Jamie's Italy, Happy Days with the Naked Chef, The Naked Chef and love everything we've cooked from each. Don't tell me I need another. That lamb sounds delectable, though, and we Love lamb.

                    1. re: Gio


                      No. You can happily pass on this one.

                      We have his Naked Chef books which get used fairly regularly and the Italian one. His roast chicken from the first Naked Chef is how we pretty much cook it now and have ever since the book came out. But I don't think any of the others passed our major book cull a year back - we just never cooked from them. Never as good as the TV programmes suggest it will be. Apart from some leftovers recipes, this new book is disappointing. If you need another Brit book on the shelves, go for the Maria Elia one. I like Cyprus as a place to holiday and really enjoy the food. I wouldnt say this traditional Cypriot, or even Greek, food, but it has strong roots in the cuisine, with something of a British overlay to it (if you see what I mean)


                      1. re: Harters

                        Many thanks for your candid recommendation, John. The Elia book sounds as if it would be a good match for us, since we've enjoyed the Greek food we've cooked in the past. Is the Cyprus cookbook titled, "Smashing Plates"?

                        1. re: Gio

                          Now I want "Smashing Plates," too. Looked all over the Web for the recipe John mentioned and couldn't find it. I think I HAVE to have that recipe. Even if I have to buy a book for it. And not much of a discount on Amazon for used copies, either. Oh, well. Haven't bought a new cookbook in what? Three weeks? I'm probably overdue.

                          1. re: Gio

                            Gio - yes. Here's the link to Amazon UK (I didnt look for it on Amazon US)


                            1. re: Harters

                              Oh good! Thanks. Ordered! I'm also contemplating another Greek cookbook this one is by Diane Kochilas titled Ikaria. It's about The Island Where People Forget to Die, the recipes and culture.

                    2. re: Harters

                      I will be copying this soon! Would it work with shoulder low and slow?

                      1. re: ChristinaMason

                        Certainly well worth a try, Christina. It may even be better with the fattier cut. Whilst the cooking time is "slow", the oven temperature isn't "low" - 180C would be a normal roasting temperature but I assume the paper means it's baking rather than roasting.

                        1. re: Harters

                          Ah, right, missed that temperature conversion!

                    3. Friends are back from a 2 week long vacation. I had the bonus of watching their chickens and watering their garden in exchange for all the eggs produced and any/all bounty from the garden. I am going to miss all those fresh eggs!

                      In honor of their return we invited them for dinner. It's actually cool enough we might need to light up the fire pit! S'mores anyone?

                      The rest of the menu is:

                      Assorted nibbles-olives, nuts, roasted shrimp

                      Burgers on the grill served on homemade rolls and topped with grilled red onions and gorgonzola
                      Tossed caprese salad
                      roasted garlic potatoes
                      kohlrabi slaw

                      Surprise dessert from our friends.

                      I also have a batch of ginger simple syrup in the fridge just dying to be turned into a cocktail. Thinking of a spin on a dark stormy with rum, ginger beer and the syrup for extra ginger kick or maybe go lighter and make a ginger lemonade and serve with vodka over ice. Decisions, decisions!

                      10 Replies
                        1. re: foodieX2

                          Second try to post this. I have wondered about raw kohlrabi. Never tried it. Any advice or recipe you'd care to share? Thanks!

                          1. re: Berheenia

                            This has been my go to recipe this summer. I leave out the celery and have occasionally added a granny smooth apple. I use both purple and green kohlrabi. Its really good!


                          2. re: foodieX2

                            Ok so total kitchen fail last night with the hamburger rolls. I was trying to do way too many things at the same time-laundry, cleaning and making rolls. While measuring everything out the phone rang so I finished loading the bread machine while chatting with my sister. When the bread machine beeped about an hour or so later I thought the dough looked funny but took it out, dumped it an oiled bowl to finishing rising.

                            Fast forward a few hours and I go to roll out the dough and it still looks really flat. But I cut it up into rolls any way thinking they will puff up in the oven. Then I started questioning myself. Too much flour? Too much water? Bad yeast? yeast? jeezum crow I FORGOT THE YEAST!

                            It ended up not being too bad though. I spread two of flat disks with butter, sprinkled with salt and pepper and told my men it was my special "flat bread", LOL. They were none the wiser and scarfed them down.

                            The rest of meal went off without a hitch but way too much rum was drunk. Oh my head……

                            1. re: foodieX2

                              Good reuse of the "flat bread".

                              And some cawfee and sitting out in the sunshine should help the rum-head, foodie.

                              1. re: LindaWhit

                                On my second cup. Now need bacon. Or a steak and cheese sub….

                            2. Dinner last night was another go at Thai take away. This time Country Fried Rice, Crispy Duck, Seaweed Salad, and 4 complimentary Thai Rolls. Fabulous!!

                              WFD: Spanish rice with pork tenderloin, chorizo, sliced red and purple bell peppers, with beet greens subbing for spinach. It's basically a paella, at which I'm notoriously bad at getting "just right". It will be the third time we use the paella pan I bought mumble mumble years ago. That's how bad I am. Anyway, I have high hopes. COTC has to be made (yes, He bought another ton, time to start thinking about freezing some ears), and a simple salad will be served as well. Luscious nectarines will be available if anyone craves something sweet. They have been magnificent this season... large and very sweet from the farm market.

                              Cool day today but I'm not complaining. Summer return with a vengeance next week. I love watching how the seasons transition.

                              1. The local seafood store had King Crab legs on sale for $20/pound this morning so we picked up a bunch of those that I will grill and serve simply with a spritz of lemon then dip them in melted butter. We have a great bottle of sparkling Vouvray which should be a good wine match.

                                There is a Reggae band playing in a local park tonight so we will probably check that out after dinner.

                                2 Replies
                                  1. re: Fowler

                                    Nice. $20/lb. is the sale price?! whoa.

                                  2. Just yesterday I was in the supermarket, and they had aisle of "Halloween" candy...August 22??? (USA Halloween, usually the last day of October)

                                    Isn't there another month of summer left?

                                    5 Replies
                                    1. re: PHREDDY

                                      Our Halloween candy was up the first week in Aug.

                                      I almost pitched a fit in SB last week when I stopped in for my rare treat of a blonde ice coffee only to to be told they no longer brew it to make room for the pumpkin spice lattes. Seriously, they can't wait until after labor day weekend?

                                      1. re: foodieX2


                                        I was in the shower last Sunday before my grocery store trip and thought to myself---"Hmmm, will Halloween candy make it on the shelves BEFORE Memorial Day or after?"

                                        It was in the process of being stocked as I shopped. Hahaha.
                                        Question answered.

                                        Back to school sales start in late June.
                                        Halloween in August.
                                        Thanksgiving by late Sept. and all the December Holidays sometimes before Haloween.
                                        Retail is slow in the spring and summer. Heck, outdoor grills go on markdown sale in late June as the thinking is, if ya ain't bought it already, we have rakes and snow blowers to start stocking. Floor space is floor space. LOL.
                                        Ya got 5 months to sell seasonal goods for the rest of the year. It's a hard knock life indeed.

                                        But i still loves me my funs size candy bars. I buy for a month to stock all year long. :-)

                                      2. re: PHREDDY

                                        Christmas stuff is already out in Costco, per the news last night.

                                        No. Thank. You.

                                        1. re: LindaWhit

                                          I found snow blowers a month ago at Home Depot in MN. I know it's been a cool summer, but . . .

                                          1. re: LindaWhit

                                            Did NOT see Christmas stuff at 2 Costcos in my area over the last 4 days. We're slow here in VA, I guess.

                                        2. It's a rainy day here and I'm in the mood for something comforting but not prepared by my own hand so WFD will be takeout - a dozen large Maryland blue crabs! They will be promptly picked up at 6pm, rushed home, poured on the table and enjoyed while watching the Ravens.

                                          23 Replies
                                            1. re: fldhkybnva

                                              Welcome back. You've been away a while...(please don't tell me you ruin the crabs with old bay :-D).

                                              1. re: linguafood

                                                Old Bay is all part of the experience. It ain't a MD crab feast without Old Bay. My favorite "hole in the wall" take out place uses it but doesn't douse them in Old Bay which is a nice balance and then I like to dip in apple cider vinegar. I lurrvee me some crabs! I can't believe I haven't had any all summer. It was about time, little Shiitake demanded it! Now that I think about it, this might need to be Labor Day dinner as well.

                                                1. re: fldhkybnva

                                                  He he, I know. Just busting your chops. I met up with a CH from the left coast (who is no longer on the boards, sadly) in '09 for a crab feast in Bawlmer.

                                                  It was a blast, even tho I cut my fingers trying to get those suckers open. Those shells are *sharp*, man!

                                                  But yeah.... Old Bay just ain't my cuppa, what can I say :-D

                                                  1. re: linguafood

                                                    So I take it you don't like Utz crab chips? <grin>

                                                    1. re: linguafood

                                                      So true, I always forget about the inevitable damage to my hands...the burn of good ol' Old Bay salting your wounds :) I actually really don't like Old Bay on anything other than crabs. I have a friend who knows how to cook perhaps 3 dishes and all of them include pouring a can of Old Bay on the (insert any meat or fish). In MD they put it in anything and everything and I'm just not a fan. I just hope Shiitake doesn't find playing with crab claws as much fun as stealing steak off the counter.

                                                2. re: fldhkybnva

                                                  What a coincidence! We're having the same for dinner tonight. My roommate and I were watching the "Memory" episode of "Mind of a Chef" last night and were brought back to our own childhoods when David Chang waxed poetic about the magic of a summertime crab boil.

                                                  I can't recall if I like Old Bay or not, and judging by the amount of Old Bay David Chang uses, you have to be a definite fan for a Maryland-style crab boil, so I'm going with tried and true Louisiana-style crabs. While we're waiting for the water to boil, we'll nibble on pintxos of Moroccan sardines and green zebra tomatoes with chimichurri. Once we've got a rolling boil, in go the crab and seasonings along with corn, new potatoes and andouille. On the side we have buttermilk coleslaw and fried green tomatoes with remoulade. Maybe a cherry pie for dessert depending on when I crack open the first Abita.

                                                  1. re: JungMann

                                                    Delicious! I need to add some andouille to my feast next time! Do you have a recipe for the buttermilk slaw? Enjoy!

                                                    1. re: fldhkybnva

                                                      Not JungMann, but I made a slaw with a buttermilk dressing the other night to serve with ribs and it was really good. It's from Virginia Willis's "Bon Appetit, Y'All." Scroll down a bit for the recipe:


                                                      1. re: JoanN

                                                        Joan, did you go with the full amount of sugar and use "real' mayo or reduced fat? This looks so good.

                                                        1. re: Berheenia

                                                          Made the recipe as written, although in the book she gives a recipe for homemade mayo (and says somewhere that if it isn't Duke's, it has to be homemade), but I used full-fat Hellman's since it was what was on hand and I didn't feel like making my own. This was for company; no attempt whatsoever to try to make it WW friendly. ;-)

                                                        2. re: fldhkybnva

                                                          For the buttermilk dressing I use a half cup each of mayo and buttermilk, a tablespoon each of sugar and cider vinegar, a tablespoon of chopped dill, about a half teaspoon of celery seed and salt and pepper to taste. I usually add scallions to my cabbage and carrot mix so you get the allium flavor from that.

                                                          I didn't quite factor in that nobody in New York seems to sell Zatarain's (and that more than one person implausibly thought I was looking for za'atar) so I had to come up with my own crab boil recipe. And considering I managed to bag some live crawfish, the pressure was on. Thank Alton Brown for coming to the rescue!

                                                          1. re: JungMann

                                                            Looks AMAZING, JungMann! And WTH - no Zatarain's in NYC?

                                                            1. re: LindaWhit

                                                              I know! I thought Zatarain's was a national brand, but I guess it's a regional thing. Andouille isn't very easy to find here either, but luckily I stumbled upon some very good Niman Ranch sausages at the market.

                                                                  1. re: JungMann

                                                                    That looks mouthwatering beautiful!

                                                                  1. re: JungMann

                                                                    loved that MofaC episode. it all sounds scrumptious!

                                                                  2. One of our "gang" members turned 50 last week, so her partner took her to NOLA for a proper celebration.

                                                                    We welcomed her back last night with silly presents (a shake weight from Goodwill, anyone? how about a Japanese head massage band that looks like a torture instrument?), pizza for the kids & Thai delivery for us, and homemade key lime π.

                                                                    Once the little ones were shuttled off, we settled down for a poker game at the birfday girl's special request. I won a measly $6 for which I can only blame myself, my man was luckier and made home with around $20. That should pay for dinner tomorrow.

                                                                    Tonight my band returns to one of our favorite venues, and with The Pest back in town, we should have a good turnout - parents are likely still around, and our sound does cater to a more.... mature audience. Well, more mature than we are.

                                                                    Free food & beer on the house (the latter of which I may finally be ready for again) and a highly anticipated pay-check for last week's gig and tonight's!!! Booyah-CA$HA.

                                                                    Happy weekend, y'all.

                                                                    4 Replies
                                                                    1. re: linguafood

                                                                      LOL at "The Pest". All collectively bundled into one, big, gigantic Pest. BUT....if they bump up attendance, the can be tolerated for this weekend's gig, right? ;-)

                                                                      1. re: LindaWhit

                                                                        It's not like we have much of a choice.

                                                                        1. re: linguafood

                                                                          Nope. I lived in Lewisburg, PA for a year or so - nowhere near as bad with Bucknell students arriving.

                                                                          But anyone living in the Boston area also deals with the influx of students, and there's a "Storrow Pool" that starts up before the Big Move-In. Always shows up on the local news when the first U-Haul truck gets stuck under one of the low overpasses that cross over Storrow Drive. Note to ANYONE driving a truck in Boston: the bridge ALWAYS wins:


                                                                          And then there's "Allston Christmas":


                                                                          1. re: LindaWhit

                                                                            Hahahaha. Yeah, staying off the roads today as much as possible & avoiding any trips downtown/past campus.

                                                                            Luckily, the gig's in small town nearby :-)

                                                                    2. In Florida,it is still very warm.
                                                                      For dinner tonight, I am making perogi (jjwilk-supreme perogies.ca) potato and 3 cheese(Cheddar, Parmesan Romano and Swiss)store bought. with Israelskaya cmeta(biolife). In Broward County, there is a large Russian and former Soviet Republic population. There are 2 stores in Hollywwod, Florida that have a large selection of goodies.
                                                                      I also purchased matjes herring for making pickled herring in cream sauce.
                                                                      Alot of the products are from Canada

                                                                      26 Replies
                                                                      1. re: jpr54_1

                                                                        Matjes to be pickled? Isn't it already salt-cured?

                                                                        That said, I wish I could get my hands on some proper herring in cream sauce. I always OD on that stuff when I'm back home in the summer....

                                                                        1. re: linguafood

                                                                          it is packed in oil and salt cured
                                                                          I soak it and then pickle it-I use a recipe from NY times.
                                                                          It is good when finished. I will send you some via virtual email

                                                                          1. re: jpr54_1

                                                                            The maatjes are from Canada? In any case, why are they packed in oil I wonder.

                                                                            In case anyone wants to see how maatjes are cleaned I have made a video clip here: http://vimeo.com/98138696

                                                                            ETA: Where I am it's not packed in oil. The uncleaned maatjes are thawed in the ice they're frozen in.

                                                                            1. re: jpr54_1

                                                                              That's interesting. I don't think I've ever seen matjes in oil in Germany. Maybe a regional thing, who knows.

                                                                              1. re: jpr54_1

                                                                                top label is in foreign language

                                                                                there is also English Label
                                                                                Herring Fillets(Matjes) original
                                                                                herring fillets,sunflower oil, salt, dextrose, citric acid,sodium benzoate,potassium,sorbate as preservatives.
                                                                                Made in BELARUS

                                                                                1. re: jpr54_1

                                                                                  Oh, ok. So it's really just herring filets. Herring filets aren't interchangeable with matjes. Matjes is a way of preparing herring - it's either served raw in a mild pickling liquid or salt-brined.

                                                                                  They also have a fairly short season in Europe around June, AFAIK.

                                                                                  1. re: linguafood

                                                                                    The English label uses both Herring fillets and the word Matjes-

                                                                                    How do I know if something is matjes?
                                                                                    I need to do a little research

                                                                                    the pickled herring in cream sauce still comes out delicious

                                                                                    1. re: jpr54_1

                                                                                      It is *specifically* marked matjes or matie and should ideally come from the Netherlands. It is not sold canned, and a seasonal item.

                                                                                      I bet your herring is delicious. Pickled herring in cream sauce is just one of those great foods.

                                                                                      1. re: linguafood

                                                                                        when I visit my son next month I will check out some of the stores in NYC/NJ to see what they sell.
                                                                                        I know they will not be in season but now I am curious

                                                                              2. re: linguafood

                                                                                I OD on them in the spring (and Spargel of course!) and in the summer. About 120 ma(a)tjes a year. And people often say I don't look my age. Have 3 words for them: herrings, red wine, exercise, travel, massage, steam cabin, solitude, a happy life.... ;)

                                                                                1. re: linguafood

                                                                                  I'm sure I've seen cans of herring in cream sauce in Aldi or Lidl. Presumably it won't be as good as the "real thing" but maybe worth a try?

                                                                                  1. re: Harters

                                                                                    Yes, H., one can buy herring in cream sauce even here in the good ol' US of A, but I am finicky.

                                                                                    Perhaps I should just learn to make the damn thing myself. Really - a yogurt, onion, apple & gherkin bath for a proper herring filet can't be that hard to put together, right?

                                                                                    1. re: linguafood

                                                                                      I am Jewish and enjoy the old fashioned appetizing store pickled herring in cream sauce.

                                                                                      I was motivated to make the pickled herring from scratch when I was not totally satisfied with the jarred ones- I haven't seen in Florida any in tins

                                                                                      1. re: jpr54_1

                                                                                        I've recently started making my own pickled cucumbers and chillis. I love pickled herring. Do you have a recipe you'd care to share?

                                                                                        1. re: Paprikaboy

                                                                                          2-3 msgs down is link to NT Times recipe-

                                                                                      2. re: linguafood

                                                                                        you are right- It is not difficult-
                                                                                        and you can add what you like

                                                                                        1. re: linguafood

                                                                                          @Lingua: Nach Hausfrauenart oder... private Braugasthof Pata Negra?

                                                                                          Most common m(a)atjes meal in Germany is 'Nach Hausfrauenart'. Hmm... cream. Mine comes with a bottle of ice cold vodka.

                                                                                          1. re: Pata_Negra

                                                                                            Jawohl, my dear. Hausfrauenart is tha way to go. Served with some new potatoes = dinner done. Lovely.

                                                                                        2. re: Harters

                                                                                          I don't think what you are seeing in UK-Harters- in cans is what we are talking about.

                                                                                          1. re: jpr54_1

                                                                                            I'm sure you're right, jpr - I often don't know what I'm talking about.

                                                                                            The way I'd read linguafood's post just upthread is that tins of herring in cream sauce are available in America. Possibly they're different from the tins herring in cream sauce that we see in the UK. I'd guessed that the tins I see in German owned supermarkets, like Aldi & Lidl, may be approximate representations of what Germans might expect from herring in cream sauce. Which, of course, may be soemthing very different from Jewish style herring in cream sauce. But maybe not - I've never bought them, nor eaten the "real thing". I do buy the mackerel in mustard sauce from the same Lidl range - and very nice it is too. The "real thing" must be better than tinned - do you have a favourite recipe for making your own that you could share, please?

                                                                                            1. re: Harters

                                                                                              I've bought herring in a cream mustard sauce in jars from Ikea and from my local Polish deli. Both had a really off putting chemical after taste. I'm sure there are good ones out there but I'll stick with rollmops from now on.

                                                                                              1. re: Paprikaboy

                                                                                                I think I've run through all the herring offerings at IKEA and havn't found anything like. Like their crab "pate" that comes in a tube, though and the lingonberry jam is a belter as a base for a sauce with game (a riff on a Cumberland sauce).

                                                                                        3. re: jpr54_1

                                                                                          Alot of products are from Canada but not the herring I bought.

                                                                                          1. Season change? Where? :) 98* with 107* feels like and high humidity today. Will still fry catfish tonight, but not on the hot patio. Will move cooker to a shade tree for sure. Hush puppies and collards to round things out. Fresh peaches sliced in Blue Bell vanilla to finish. I'm thinking an ice cold beer in a frosty glass for starters.

                                                                                            5 Replies
                                                                                            1. re: Uncle Bob

                                                                                              I keep hearing about the big swath of heat to the west and south of New England. Wish it would get here. We have been stuck in the 60's and I don't enjoy swimming or grilling when it's chilly.

                                                                                              1. re: Uncle Bob

                                                                                                Oops, sorry about that Uncle Bob. Should have noted that it is the New England Territories being stuck in a cool front this week and weekend.

                                                                                                1. re: LindaWhit

                                                                                                  Not a problem. ~ Send cold front South ASAP

                                                                                                  1. WFD last night we had FMCOTC and it was very good. Not such big kernels as I have been getting. I think this was organic. We also had some knockwurst from a local farm. Very bland and I should have known better. I have never been lucky with small farm made sausage or bacon. Better to go to the big smoke houses.

                                                                                                      1. Thursday was a mentioned in #320 , grilled hangar steak, sauteed C-off-T-C with butter, seasoning salt and dried ancho powder, sauteed spinach with garlic and homemade spaetzle in a goat cheese, basil, garlic and tomato cream sauce.

                                                                                                        I was on a businesss call so I let the GF let the steak rest and then carve. Impatience got the best of her first and then her carving skills made things no better. We gotta work on that. :-)

                                                                                                        It photgraphed horribly, but tasted delectable.
                                                                                                        I was in hungry mode tho and not photgrapher mode at that point.

                                                                                                        Dinner out Friday and tonite.

                                                                                                        Sunday on--no idea.
                                                                                                        I gotta get that hamster on the wheel in my head spinning for ideas. :-)

                                                                                                        1. After a truly horrendous week at work, today has restored the soul. A day of gardening and reading the papers in lovely brisk but sunny weather. At present, there are two ducklegs roasting in the oven, on a bed of rosemary. Shortly they will be followed into the oven by homegrown potatoes and garlic tossed in olive oil and loosely wrapped in foil. On the stove is the plum ketchup recipe recommended by Linda Whit (thanks!) which already smells wonderful. Some cabbage lightly cooked to go with this, I think. The Saturday review programme is on Radio 4, and the cork is being pulled on a bottle of Italian red.

                                                                                                          3 Replies
                                                                                                          1. re: Londonlinda

                                                                                                            I love the idea of the plum ketchup with duck! Hope you like it as much as I do.

                                                                                                            1. re: Londonlinda

                                                                                                              One of you share the plum ketchup link please!

                                                                                                            2. Sooooo....I've been @ a friend's apartment most of today, helping while her FiOS installation was taking place (she's more than a little technologically challenged). She's making dinner, the Universe help me.

                                                                                                              She's been "marinating" chicken thighs all day...in Stubb's BBQ sauce?!? We're having it with some kind of branded, pre-seasoned Yellow Rice. Should be, um, "interesting"?

                                                                                                              7 Replies
                                                                                                                1. re: Gio

                                                                                                                  I'm driving home this evening, so no. Nice thought though.

                                                                                                                  1. re: mcsheridan

                                                                                                                    I kind of like Stubb's, maybe it won't be too disappointing though it seems your expectations are low...always a good strategy :)

                                                                                                                    1. re: fldhkybnva

                                                                                                                      Wasn't half-bad, actually. You're right about keeping expectations low; you then have room to be pleasantly surprised. And it was Vigo Yellow Rice. http://www.vigo-alessi.com/products/i...

                                                                                                                      And as it has been said here many times by many people before, it's only one meal.

                                                                                                                    2. Tonight I am off duty. I love weekends when James grills. Tonight is some big fat lamb mince (from the butcher shop) burgers. The mince is more of a course grind. He only does it so often, so I grab it when I see it. Slices of fresh yellow tomato, spinach, red onion, feta, mayo and Dijon mustard. In a perfect world it would be butter lettuce and goat cheese but alas, my stomach disagrees. So we are subbing with what works. Sweet potato salad to go along side. Possibly a cocktail of some kind.... we shall see.

                                                                                                                      3 Replies
                                                                                                                        1. re: suzigirl

                                                                                                                          sweet potato salad -- like the regular, just different spuds?

                                                                                                                          1. re: Berheenia

                                                                                                                            Uncle Bob ought to appreciate the Bulleit. :-)

                                                                                                                          2. Nothing better than a pot of sauce, meatballs and wine on a very rainy day. Enjoy!

                                                                                                                            1. A simple pasta dinner after a weekend to remember -- the young athlete (now the varsity athlete) is officially packed off to college and the next turn of the wheel is upon our family. Sure I'll miss having him in the house and being able to say goodnight every evening, but my overall feeling is one of immense happiness and pride at what he's accomplished and what lies ahead. I imagine it's a lot like how a mechanic who worked on on the Saturn V rocket felt as he watched Apollo 11 power off the launch pad and roar toward the heavens

                                                                                                                              Godspeed, my son.

                                                                                                                              10 Replies
                                                                                                                              1. re: rjbh20

                                                                                                                                Son Christopher turned 39 in June. Granted, I was a child groom. Sending your boy off to college is simply the next step. Enjoy your time together, hug your wife. It's ok to be a little selfish as you plot your next adventure.

                                                                                                                                1. re: steve h.

                                                                                                                                  Here's a shot of a 1938 MB 540K Streamliner that I took at this year's Pebble Beach Concours. It was rebuilt from scattered pieces parts and a whole lot of sweat by MB's craftsmen. It was my favorite car there. I took some liberties with the photo. I was going for a faux period look.

                                                                                                                                  Never made it to Monterey Fish House, schedule was too tight. I did discover Andre's Bouchée in Carmel - maybe the best restaurant in the Monterey Bay area. Crown and Anchor, of course, was my .goto pub

                                                                                                                                  1. re: steve h.

                                                                                                                                    Love Crown & Anchor, particularly the outside tables where I can smoke a cigar while perusing the auction catalogs. The guv'nor is a good Yorkshireman as well.

                                                                                                                                    1. re: rjbh20

                                                                                                                                      Tony and Sarah run a proper pub. Been going there for more years than I care to admit to. Barkeeps and staff are like family.

                                                                                                                                      1. re: steve h.

                                                                                                                                        Likewise. Hope to be back next year.

                                                                                                                                    2. re: steve h.

                                                                                                                                      Nice car! Does it reun well?..How many miles on the car?

                                                                                                                                      1. re: PHREDDY

                                                                                                                                        Hi PHREDDY,

                                                                                                                                        Low mileage cream puff. Only driven by MB craftsmen and a few select auto journalists to church on Sunday. How this beauty was rediscovered and restored makes for a great story.



                                                                                                                                        1. re: steve h.

                                                                                                                                          One more note on the PB Concours.

                                                                                                                                          For the first time, red heads outnumbered over-aeorobicized blondes on the Monterey Peninsula.

                                                                                                                                          There was a stunning collection of Ferrari 250 Testa Rossas (red heads) this year. These cars (the REAL ones) were built from 1958-1961.

                                                                                                                                  2. Fried chicken tonight. Deb bathed the thunder thighs in buttermilk, seasoned them in Essence of Emeril and fried them in Crisco in a cast iron skillet. Corn on the cob and cole slaw were on the side, beer and wine on the counter.


                                                                                                                                    1. Uhhhh. Well, y'all, I had a quarter-life crisis, and decided not to go to law school after all. The prospect of $80K+ of debt for a career I'm not REALLY, REALLY SURE I want just seemed unnecessary at this point. I turned 22 last week and have zero undergrad debt due to a full merit scholarship to college, so I just decided to sell everything that won't fit into my car and move to Denver. Yes, I already have employment and housing lined up out there as well as lots of friends, so wish me luck!

                                                                                                                                      That's happening next week, though. Tonight's dinner is a crockpot of green chicken chili. I roasted a chicken this week and used the white meat for chicken salad, so this pot got the dark meat, plus two breasts, a whole bunch of chopped tomatillos, a white onion, a jar of green salsa, a bunch of cumin and a few other spices, and two cans of pintos. While cooking it up I forgot I'd already sold my microwave I'd intended to heat the leftovers in... oh well.

                                                                                                                                      10 Replies
                                                                                                                                      1. re: speakhandsforme

                                                                                                                                        Wow, congrats and good luck on the move. I have two family members in their 20s and 30s regretting their decision/debts with law school. Got an earful about it last week at a big family dinner.

                                                                                                                                        I had no idea you were so young. The world is still your oyster. Wish I'd had the cojones to pick up and move back then when I really wanted to. I'm excited for you!

                                                                                                                                        Your dinner sounds delicious. Reheat gently in a saucepan :)

                                                                                                                                        1. re: speakhandsforme

                                                                                                                                          Very well-considered decision making. You have plenty of years to go to law school, if that's what you decide you want. Enjoy Denver, your friends, new apartment, and new job!

                                                                                                                                          1. re: speakhandsforme

                                                                                                                                            I was accepted to my first choice law school but decided not to go just as I was walking down the aisle as it were. My friends and family thought I was stark raving mad for walking away from the opportunity, but in hindsight it was probably the best decision I have ever made in my entire life. The world did not need another lawyer and I would not have been happy in that occupation.

                                                                                                                                            Good for you to realize what is important to you and taking a different course down one of life's many roads. 22 is a great time to just pack up and move to a wonderful place like Colorado so you don't wake up one day at 42 with a spouse, kids, roots in your current community and realize you really can't move and wish you would have moved to Colorado when you were 22.

                                                                                                                                            Best of luck to you!

                                                                                                                                            1. re: speakhandsforme

                                                                                                                                              Congratulations to you, speakhandsforme. That's a huge decision you made but it sounds as if it's going to be a wonderful adventure. Good Luck with everything.

                                                                                                                                              1. re: speakhandsforme

                                                                                                                                                Wow, congrats on the decision, the impending move, and your new job, speak!

                                                                                                                                                AND a belated Happy Birthday to you. :-)

                                                                                                                                                1. re: speakhandsforme

                                                                                                                                                  Wow. That is quite a change that you are making. Congratulations. Good luck on the move and happy belated birthday.

                                                                                                                                                  1. re: speakhandsforme

                                                                                                                                                    Denver or bust! Not the worst city to start a new life!!

                                                                                                                                                    1. re: speakhandsforme

                                                                                                                                                      You have probably made a great decision, though if law school was free I would you were crazy. I wish you all the luck in the world with your new endeavor.

                                                                                                                                                      As my daughter said to me after attending an IVY league school and a tier one law school.."thanks for taking care of my bills"...I am $200k lighter, but for a good reason, and oh, my daughter loves being an attorney..

                                                                                                                                                      Keep us posted!

                                                                                                                                                      1. re: speakhandsforme

                                                                                                                                                        Well hi! I live just outside of Denver :) I love living in Colorado, and only regret not coming here sooner!

                                                                                                                                                        I did exactly what you did when I was 21... only I didn't even take a car! I shipped 6 boxes and took 4 suitcases to Chicago.

                                                                                                                                                        1. re: speakhandsforme

                                                                                                                                                          good for you! i work with lawyers, have for 30+ years, and i truly don't know many that love their jobs. and the debt... good decision, i think, if you weren't sure. so many attorneys i know went to law school because they didn't know what else to do.

                                                                                                                                                          not saying there aren't those that love their jobs and who are damned good at it, but it's not for everyone and congrats on realizing it early on! you'll be fine, smart cookie like yourself.

                                                                                                                                                        2. The missus is speeding towards the big 40. As we went for lunch yesterday she rather mournfully said that this is the last Saturday lunch locally whilst she's in her 30's( she flew to France this morning to meet her sister & I'm joining her later for her actual bday). I rather unhelpfully pointed out that last night's dinner was the last I'll ever cook for her in her 30's. So I had to make her favourite, linguine with crab, roasted tomatoes, chili and parsley. I even used tinned crab (use fresh white and dark meat now) as this is how I first cooked it for her. Took a punt on a bottle Greco di Tufo to go with the crab. Quite good on it's own but turned out to be one of those lucky great pairings that don't often happen,
                                                                                                                                                          For dessert I bough some salted caramel chocolate pots. A bit too rich for me but glad I also bought some stem ginger shortbread biscuits too add a nice crunchy texture.

                                                                                                                                                          2 Replies
                                                                                                                                                          1. re: Paprikaboy

                                                                                                                                                            Congrats to Mrs PB for the forthcoming. Good call on the dinner - don't knock tinned crab, it still has it's place (and with pasta is one of them; sandwich with lemon & chilli is another)

                                                                                                                                                            1. I was on call so wasn't able to go to Fogo de Chao with a few colleagues this weekend and now all I want is....STEAK!! Not just steak, but a steakhouse-style cholesterol fiesta. It's been a long summer with a lot of work including finishing a book among other things and I've really failed to pause and smell the roses. so, I hopped over to the Farmer's Market this morning for a bone-in ribeye which will be topped with a couple of fried eggs and sauteed mushrooms with blue cheese. Fogo de Chao is great the first few times for the experience but IMO the quality is not that exciting so I have high hopes that my at-home meal will be a more than suitable substitute.

                                                                                                                                                              6 Replies
                                                                                                                                                              1. re: fldhkybnva


                                                                                                                                                                I hopped over to the Farmer's Market this morning for a bone-in ribeye which will be topped with a couple of fried eggs and sauteed mushrooms with blue cheese


                                                                                                                                                                I just went and took a Lipitor because MY cholesterol just rose from reading that one. LOLOLOLZZZZZZZZ.

                                                                                                                                                                fld, were you not in a self-professed cooking rut only 30 days ago? Now you are going all "Shock and Awe!" :-)

                                                                                                                                                                1. re: jjjrfoodie

                                                                                                                                                                  Thank goodness! My cooking spirit revives itself at least once a week so hopefully it'll soon be back to stay full-time. My rut is slowly fading. In fact, I just haven't been feeling like myself and a good friend suggested that I plan a fun special meal because cooking has always been a creative outlet for me and I guess he was right as I feel better already and it's not even dinner time.

                                                                                                                                                                  Good thing dietary cholesterol intake alone has no correlation with serum cholesterol or I'd be in trouble :)

                                                                                                                                                                2. re: fldhkybnva

                                                                                                                                                                  Great choice, Field Hockey. Bone-in ribeye is my favorite cut of beef. It is good to hear you are finally stopping to smell the proverbial roses if even for just a brief amount of time. Enjoy proteinpalooza tonight.

                                                                                                                                                                  1. re: Fowler

                                                                                                                                                                    Thanks! Bone-in ribeye has a special purpose for me. It's not my favorite cut but when the feeling of "I need the heartiest beefiest meal possible right now" it's the go-to. I suck at smelling roses, they don't even smell good :) No joke, as an 8 year old my mom would encourage me to stop and smell the roses from time to time and my response was always "why would you do that, they don't even smell very good" :) Fortunately, my older, wiser self is now OK encouraging myself to follow through on figuratively smelling the roses.

                                                                                                                                                                  2. re: fldhkybnva

                                                                                                                                                                    Oh my, I just gained two pounds reading that. YUM!

                                                                                                                                                                    1. re: fldhkybnva

                                                                                                                                                                      Steak? I could go for steak. Thanks for the inspiration, fldhky!

                                                                                                                                                                    2. Tonight will be hamburger sliders and a pasta/corn salad I made last night. Used Ditalini pasta, 1 ears of corn cut off the cob(I cooked extra last weekend), diced red and orange peppers, diced celery and green onion. Tossed all with some dijon mustard and a little mayo. A little s&p and it was all good.

                                                                                                                                                                      6 Replies
                                                                                                                                                                      1. re: boyzoma

                                                                                                                                                                        Talk about timing! I never bought Ditalini until last week, with the full intention of using it in a corn-bean salad. I have almost all the ingredients you mention; I'm heading out shortly to the farmers market to get the corn. Your salad's on my dinner plate tonight. I'll pass on the sliders, though, in favor of a full-size burger with mushrooms.
                                                                                                                                                                        I'll make the corn-bean salad I'd planned for an upcoming post-Labor Day cookout I'll be attending.

                                                                                                                                                                        1. re: mcsheridan

                                                                                                                                                                          I have been using Ditalini for almost 15 years for pasta salad. It is easy to eat with a fork and you can scoop up the vegies and the pasta together. I really started using it at the suggestion of a friend.

                                                                                                                                                                          1. re: PHREDDY

                                                                                                                                                                            I've been using it for quite some time too. This is very similar to my confetti salad, just a little different in the dressing. I use it more often than an original macaroni. It's just so neat and bite sized. I have to keep in on my shelf at all times! I also use it in my minestrone soup.

                                                                                                                                                                            1. re: boyzoma

                                                                                                                                                                              I had always dismissed Ditalini as strictly for minestrone (which I do not eat) but seeing it as the same size as a corn kernel is what got me to buy it. I wanted to turn my corn-bean salad into a pasta salad, and both the beans & corn would've disappeared inside even the smallest shells, so I ruled out shells.

                                                                                                                                                                              Just wanted to let you know I just had my salad with farm-fresh corn, based on your recipe - it was very tasty. Thank you.

                                                                                                                                                                              1. re: mcsheridan

                                                                                                                                                                                Ditto but I do love minestrone. Going to try this corn salad in the near future.

                                                                                                                                                                        2. re: boyzoma

                                                                                                                                                                          That pasta salad sounds very good, and nice and colorful!

                                                                                                                                                                        3. There's a large pot of Bolognese bubbling away. Added some fish sauce and dried porcinis for a bit of extra oomph. Will have some with spaghetti tonight and freeze the rest. The missus might be a bit upset when she gets back as I got a bit distracted and managed to set fire to the apron she bought me for my birthday. Luckily it only burnt a bit of one off the ties as I managed to put it out before it did too much damage.

                                                                                                                                                                          6 Replies
                                                                                                                                                                          1. re: Paprikaboy

                                                                                                                                                                            Yikes! Very glad the bit of fire wasn't anything more, Paprikaboy!

                                                                                                                                                                            1. re: Paprikaboy

                                                                                                                                                                              Whoa! Close call! Thank goodness you didn't burn the food, tho. Now *that* would've been tragic.

                                                                                                                                                                              1. re: Paprikaboy

                                                                                                                                                                                I hope you weren't alone cooking and naked....because that would have hurt!!!!

                                                                                                                                                                                1. re: PHREDDY

                                                                                                                                                                                  I was alone but not naked.I only cook naked on a Thursday and even then I try to avoid frying eggs or making caramel!

                                                                                                                                                                                  1. re: Paprikaboy

                                                                                                                                                                                    'Tis better to be naked with someone close, rather than alone. Although not when one's partner is away.

                                                                                                                                                                                2. The plum sauce and duck last night were amazing, thanks again, Linda. Will be adding that to my "keep" list of recipes.

                                                                                                                                                                                  Tonight it's a chorizo and potato frittata partly to use up the egg mountain I found in the fridge. Then blackberry and apple crumble with cream. A spot more red wine; it's a public holiday tomorrow so no work.

                                                                                                                                                                                  1 Reply
                                                                                                                                                                                  1. re: Londonlinda

                                                                                                                                                                                    Yay! Glad the plum ketchup worked for the duck, Llinda!

                                                                                                                                                                                  2. Since we're having breakfast for lunch, a lighter and later WFD tonight of Thai shrimp curry with snap peas, with quinoa for moi and rice for the SO. Just remembered I'm out of cilantro so may have to make a quick trip to the greengrocer.

                                                                                                                                                                                    1. WFD: As I type lamb loin chops are marinating in a mixture of oregano, red pepper flakes, S & P, lemon juice, and olive oil. After a marinade of 2 hours they'll be grilled. Also, Spicy black-eyed peas (chopped onion, bay, garlic/cumin/cayenne), radish/olive/anchovy salad, and COTC. will be serve. There's a large fresh fruit bowl with bosc pears (cute with their leaves still on), nectarines, peaches (leaves on too), and black plums should we want dessert.

                                                                                                                                                                                      1 Reply
                                                                                                                                                                                      1. re: Gio

                                                                                                                                                                                        Your bowlful of summer bounty is making me jealous! No fruit in the house at the moment...sigh.

                                                                                                                                                                                      2. Last night we had my BF over for dinner on the patio. Started with some fresh figs, a smoked Gouda, and a manchiego cheese. Poured a nice 2009 Mellville Pinot. Dinner was a huge green salad with tons of homemade baguette croutons. We also grilled one huge t-bone, two chicken breast, two beef sausages, and two ears of corn from the FM. Dessert was affogato made with bourbon vanilla ice cream and a cannelle on the side (made by the French bakery that comes to the FM). Company and food were perfect.

                                                                                                                                                                                        Tonight will be leftover meats and some type of potatoe salad.

                                                                                                                                                                                        2 Replies
                                                                                                                                                                                          1. re: linguafood

                                                                                                                                                                                            Serrrrrriously. That sounds delicious!

                                                                                                                                                                                        1. Last night's show was one of our best in recent memory. Great crowd, we had a clarinet/sax player sit in with us who just made it extra-special, and for once I myself had a great time. Yay!

                                                                                                                                                                                          This afternoon we briefly joined our friends in a 60th birthday celebration for a baseball game/picnic, but ended up leaving early because the field was downright infested with gnats and I don't deal so well with bugs trying to enter every available facial orifice for any amount of time. "Don't deal so well" being the understatement of the week.

                                                                                                                                                                                          Went straight from there to the zoo that was Wegmans today (The Pest is back, remember?) and - inspired by all this talk about steak - picked up several meats for consumption next week: a pork tenderloin (for medaillons), kosher chicken breast (for piccata) and BISO thighs (likely for TCC), as well as a lovely rib-eye steak that will be thrown on the Weber and shared between the two of us, as it's a little over a pound o' beef.

                                                                                                                                                                                          On the side we'll have sautéed brown baby bellas & romaine with tomatoes, avocado, a little leftover blue cheese, tossed in a simple scallion-mayo dressing.

                                                                                                                                                                                          Enjoy the rest of the weekend. Next week it's back to school. BLAH.

                                                                                                                                                                                          6 Replies
                                                                                                                                                                                          1. re: linguafood


                                                                                                                                                                                            And here I thought I had to peel the "lingua onion" to get to the core.
                                                                                                                                                                                            You just went all free-style share-all "cut the onion in half" right there. TMI.

                                                                                                                                                                                            And I agree. Gnats? Ick. :-)

                                                                                                                                                                                            Honey Baked ham leftovers pan fried into crispy bits in olive oil and butter to do pasta carbonara tonite. Yea- NOT traditional.
                                                                                                                                                                                            Fresh grated smelly fontina in the mix to piss the rest of the purists off. Go big or go home!

                                                                                                                                                                                            Bibb lettuce and grated carrot salad as a side with dressing TBD.


                                                                                                                                                                                            1. re: jjjrfoodie

                                                                                                                                                                                              Fuck the purists. Enjoy your rebellious "carbonara" '-D

                                                                                                                                                                                              1. re: linguafood

                                                                                                                                                                                                Creativity in the kitchen is intrinsically good. Old-school recipes and techniques can be pretty good, too.

                                                                                                                                                                                                Fucking purists? That must be a matter of taste. ;-)

                                                                                                                                                                                                1. re: steve h.

                                                                                                                                                                                                  It certainly wouldn't be my first choice...

                                                                                                                                                                                                  1. re: steve h.

                                                                                                                                                                                                    The difficulty with fucking anyone is that you usually have to talk to them before and afterwards. Purists? Not for me, thanks.

                                                                                                                                                                                                2. re: jjjrfoodie

                                                                                                                                                                                                  Bring on the fresh grated smelly fontina!

                                                                                                                                                                                              2. I marinated and I am making 3 of the remaining lamb riblets
                                                                                                                                                                                                this is in the recipe I am using
                                                                                                                                                                                                I will be making salad and baked potato to go with the riblets.
                                                                                                                                                                                                I will be grilling the riblets

                                                                                                                                                                                                1. Tonight was roasted tomato and corn soup. I cut the recipe in half, but forgot to do that with the spices.... Not as overwhelming as I thought it was going to be, though.

                                                                                                                                                                                                  I guess the good thing about cooking for one is that there's no one to get upset about having nothing but soup for dinner. It's going to be a weird adjustment.

                                                                                                                                                                                                  1. Roasted rosemary chicken legs and red potatoes(both were coated in olive oil, garlic, rosemary, badia, salt and pepper. Napa cabbage vinaigrette coleslaw to go with.

                                                                                                                                                                                                    1. Wanted chicken.
                                                                                                                                                                                                      Didn't know how.
                                                                                                                                                                                                      Thought maybe with tomatoes and pasta.
                                                                                                                                                                                                      Did a search in my Mastercook software.
                                                                                                                                                                                                      Nothing enticed.
                                                                                                                                                                                                      Did another search with chicken and honey.
                                                                                                                                                                                                      Found an old recipe I haven't used in awhile.
                                                                                                                                                                                                      BOOM! Dinnah.

                                                                                                                                                                                                      Savory Molasses Chicken Breasts, from an old Sheila Lukins recipe in Parade Magazine. I used a Frankenchicken breast split in half lengthwise, but the same amount of marinade ingredients. I like sauce. :-) Also cut way back on the chicken's cook time.

                                                                                                                                                                                                      Basmati rice and steamed green beans as sides.

                                                                                                                                                                                                      Wine. Work tomorrow. Need the wine.

                                                                                                                                                                                                      * Exported from MasterCook *

                                                                                                                                                                                                      Savory Molasses Chicken Breasts

                                                                                                                                                                                                      Recipe By :Parade Magazine, Sheila Lukins, 01/16/00
                                                                                                                                                                                                      Serving Size : 6 Preparation Time :0:00
                                                                                                                                                                                                      Categories : Newspaper/Magazine Recipes Poultry

                                                                                                                                                                                                      Amount Measure Ingredient -- Preparation Method
                                                                                                                                                                                                      -------- ------------ --------------------------------
                                                                                                                                                                                                      1/2 cup fresh orange juice
                                                                                                                                                                                                      3 Tbsp ketchup
                                                                                                                                                                                                      2 Tbsp molasses
                                                                                                                                                                                                      2 Tbsp honey
                                                                                                                                                                                                      2 Tbsp fresh ginger -- peeled and minced
                                                                                                                                                                                                      2 Tbsp garlic -- peeled and minced
                                                                                                                                                                                                      1 Tbsp orange zest -- finely grated
                                                                                                                                                                                                      1/2 tsp dried sage -- crumbled
                                                                                                                                                                                                      salt and freshly ground black pepper -- to taste
                                                                                                                                                                                                      6 boned and skinned chicken breast halves

                                                                                                                                                                                                      Make marinade; in a bowl, combine all ingredients except chicken. Place chicken in a zip lock bag and pour marinade over the chicken. Seal shut, and let rest at room temperature for 30 minutes, or refrigerate for 2-3 hours.

                                                                                                                                                                                                      Preheat the oven to 350°F. Remove the chicken breasts to a shallow baking pan to fit and pour the marinade over the meat. Bake for 30-40 minutes or until cooked through, basting often with the pan juices. Remove the chicken to a plate. Pour the pan juices into a saucepan and bring to a boil; reduce until thickened. Serve with the chicken.

                                                                                                                                                                                                      - - - - - - - - - - - - - - - - - - -

                                                                                                                                                                                                      Per Serving (excluding unknown items): 193 Calories; 2g Fat (7.4% calories from fat); 28g Protein; 16g Carbohydrate; trace Dietary Fiber; 68mg Cholesterol; 169mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 Other Carbohydrates.

                                                                                                                                                                                                      NOTES : 7/27/00: VERY good! And while it seems that there's a lot of ginger and garlic, the taste and bite of both are mellowed by the rest of the ingredients. If you want a lot of sauce, increase ingredients by half again.

                                                                                                                                                                                                      8 Replies
                                                                                                                                                                                                        1. re: foodieX2

                                                                                                                                                                                                          I had forgotten how much I love this recipe, foodie. As I noted, I split a Frankenchicken breast for 2 meals, but made the same amount of sauce. If I were making SIX chicken breasts? I'd definitely double the sauce/marinade recipe (and I'd probably just use 3 Frankenchicken breasts split in half for more appropriate-sized protein portions). I also only put about 1/4 of the sauce in the baking dish, and reduced the rest of it in a small saucepan to reduce.

                                                                                                                                                                                                          1. re: LindaWhit

                                                                                                                                                                                                            This pared down version sounds like a winner for the two of us. Just re-entering WFD after the baby.

                                                                                                                                                                                                            1. re: Berheenia

                                                                                                                                                                                                              You ARE talking grandchild vs. your OWN baby, Berheenia....RIGHT? ;-)

                                                                                                                                                                                                              1. re: LindaWhit

                                                                                                                                                                                                                ROTFL yes grandchild! I would be on the national news if I had popped one out at my age.

                                                                                                                                                                                                          1. re: LindaWhit

                                                                                                                                                                                                            We had this last night with jasmine rice and baby carrots. yummy. Mr Berheenia LOVED it.

                                                                                                                                                                                                            1. re: Berheenia

                                                                                                                                                                                                              I'm glad Mr. B liked it - I hope you did as well! :-)

                                                                                                                                                                                                          2. Breakfast for dinner tonight...buttermilk pancakes, maple sausage, fried eggs for the DF; Not being much of a pancake person or even a breakfast eater, I made myself some turkey bacon, fried egg and cheddar stacked on a warm ciabatta roll. No inspiration today; we'll see what tomorrow brings...

                                                                                                                                                                                                            1 Reply
                                                                                                                                                                                                            1. Tonight's nothing amazing but hey, I'm cooking something! The recipe is called "One Pan Chicken Burrito Bowl" but it's really just a skillet meal with chicken, rice, tomatoes, and seasoning with cheese on top since I left out the black beans it called for. It's finishing up now, should be sufficient for nourishment for tonight and a few lunches :)

                                                                                                                                                                                                              1. A bike ride to the farmers market, and international grocery store inspired tonight's dinner of Lamb Kofta Salad w/ Spicy Tahini Sauce. Dessert was sliced stone fruits drizzled with mint-infused simple syrup.

                                                                                                                                                                                                                About a month ago I mentioned a pair of doves that we found in our neighborhood. So sadly the sickly one passed after 7 days. It was taking in water, and bird gruel through an eyedropper but apparently it had other issues. "Elfie" is thriving and well blessing us with her sweet cooing.

                                                                                                                                                                                                                2 Replies
                                                                                                                                                                                                                1. re: letsindulge

                                                                                                                                                                                                                  the lamb kofta salad looks tempting-
                                                                                                                                                                                                                  what recipe did you use? and for tahini?

                                                                                                                                                                                                                  1. re: jpr54_1

                                                                                                                                                                                                                    ditto -- I'd like to know as well. looks--and sounds--great.

                                                                                                                                                                                                                2. I'm trying to put together an extended family recipe book for Christmas presents for both sides of the family. I've been a bit lax getting all the recipes off folk, making them, documenting accurately the usually loose instructions and quantities (E.g. 'Pound fresh mint, green chillies and garlic with salt. Loosen with yoghurt.' - as an entire recipe) and then photographing them, so it's a mad rush now. I have about another 30 recipes to go before December 1st when I need to get the books printed using blurb.com.

                                                                                                                                                                                                                  So tonight, it's dinner made from three of my father's recipes. Falafel with a mint and green chilli sauce and tabbouleh. Dad's falafel recipe is similar to the recipe from Jerusalem sans the cardamom. The mint and chilli sauce is killer - salty, tangy, minty and with a serious kick from the chilli. I think it's more normal to have a tahina based sauce with falafel but I prefer his version. It's the sort of sauce that would go great with grilled meats too. The tabbouleh is just a general version with a bit more parsley than Lebanese folk normally use.

                                                                                                                                                                                                                  4 Replies
                                                                                                                                                                                                                  1. re: Frizzle

                                                                                                                                                                                                                    I love this, Frizzle. What a great idea! I wish I could get recipes out of the women in my family but they all guard them like their lives depend on it.

                                                                                                                                                                                                                    1. re: Frizzle

                                                                                                                                                                                                                      Mind sharing the mint and chili sauce recipe?

                                                                                                                                                                                                                      1. re: ChristinaMason

                                                                                                                                                                                                                        Always happy to share. I think this would be fantastic with grilled lamb. I used a couple of the last fiery red Serrano from our plant last night as green chillies aren't around this time of year.

                                                                                                                                                                                                                        Mint & green chilli sauce

                                                                                                                                                                                                                        15 grams mint
                                                                                                                                                                                                                        2 cloves garlic, peeled
                                                                                                                                                                                                                        2 hot green chilli, seeds removed
                                                                                                                                                                                                                        1/3 cup yoghurt - unsweetened
                                                                                                                                                                                                                        2 tsp salt

                                                                                                                                                                                                                        Notes / Directions
                                                                                                                                                                                                                        Pick the mint leaves and roughly chop. In a mortar and pestle grind the garlic, chilli and mint with the salt until it is a paste.

                                                                                                                                                                                                                        Place the mix in a bowl and add the yoghurt, stirring well. Taste - it should be very hot and salty with a pleasant cooling factor from the fresh mint.

                                                                                                                                                                                                                        This sauce goes well with falafel and BBQ me

                                                                                                                                                                                                                        1. re: Frizzle

                                                                                                                                                                                                                          Wonderful, thanks! Tell your dad I'm a fan ;)

                                                                                                                                                                                                                    2. Upthread, I mentioned the leftover lamb and the fact that we've been disappointed with Jamie Oliver books in recent years. Well, add "Save with Jamie" to the list. I really liked the idea that he took a recipe for roast lamb, sugggesting you cook more than you need for one meal and then gives several ideas for leftovers. All fine, If you fancy the ideas. I read 'em and didnt.

                                                                                                                                                                                                                      So, fallback position. That'll be shawarma, then. The shreds and chips of meat will get a good fry to heat them up and add a little crispiness. There'll be khobez bread to wrap them in. Lettuce, onion and cucumber to add. I'm off to a couple of middle eastern shops a few minutes away to see if I can buy anything like the chilli sauce you get in kebab takeaways. Olives and torshi to nibble on. Figs & yoghurt for afters.

                                                                                                                                                                                                                      And highlights of the first big football game of the season for us - Manchester City take on Liverpool. It'll be interesting to see how the comings and goings of both team changes affect things. Blue moon, you saw me standing alone, without a dream in my heart..........

                                                                                                                                                                                                                      1 Reply
                                                                                                                                                                                                                      1. re: Harters

                                                                                                                                                                                                                        I lurve food shopping in the ethnic shops. A really big jar (1kg) of olives for £3.99. Six peaches for 99p. And, although I had to pass as I couldnt think of an immediate use - a big box of red peppers, at least 20 and perfectly ripe, for £2.99. Such bargains. I'm planning on a chutney making session in a few weeks and I think this may be the place for fresh ingredients - even cheaper than the greengrocer.

                                                                                                                                                                                                                        Oh, yes, got some chilli sauce - looks right and in a squeezy bottle just like in the kebab places.

                                                                                                                                                                                                                      2. Tipping down with rain today so I need something a little hearty. So lambs liver light dusted with seasoned flour and cooked until just pink. Served with sweetheart cabbage and mashed potato. Have some red wine leftover from last night so will make a red wine and port
                                                                                                                                                                                                                        sauce to go with it.

                                                                                                                                                                                                                        4 Replies
                                                                                                                                                                                                                          1. re: Paprikaboy

                                                                                                                                                                                                                            Sweetheart cabbage! Oh what different vegetables you're able to buy. I've never seen it in my little corner of the planet... New England. I'm jealous.

                                                                                                                                                                                                                            1. re: Gio

                                                                                                                                                                                                                              It's a hugely popular fall/winter veg in Germany, too. Delicious.

                                                                                                                                                                                                                              1. re: Gio

                                                                                                                                                                                                                                Such a great name - better than it's alternative of "hispi". Good tasting cabbage although I prefer Savoy.

                                                                                                                                                                                                                            2. Tonight's dinner is a braise I started last night: Breast of veal with olives and fairytale eggplant braised with harissa, saffron and preserved lemon. I made a sauce of the pan juices, deglazing first with white wine and then pressing the mirepoix through a sieve to extract more of their flavor and give the sauce more body. Once I've defatted the sauce, the dish should be ready to serve. Still debating on side vegetables for this one. I've fresh nettles and zucchini so perhaps zucchini noodles with nettle pesto are in order.

                                                                                                                                                                                                                              1 Reply
                                                                                                                                                                                                                              1. re: JungMann

                                                                                                                                                                                                                                Sweetheart cabbage, fairytale eggplant. Where am I? With Hans Christian Anderson? The veal braise sounds delicious, BTW!

                                                                                                                                                                                                                              2. My Brother and his family arrived yesterday and are spending their summer vacation with me at my house this week. My goal for dinner tonight is something they would not normally find back home in the San Francisco area so I am preparing a traditional Great Lakes "fish fry".

                                                                                                                                                                                                                                Beer battered fried Cod with tartar sauce

                                                                                                                                                                                                                                Hash browns with chives

                                                                                                                                                                                                                                Marble rye bread

                                                                                                                                                                                                                                Pan fried Lake Perch with malt vinegar

                                                                                                                                                                                                                                Potato pancakes

                                                                                                                                                                                                                                Cole slaw

                                                                                                                                                                                                                                Cinnamon infused apple sauce

                                                                                                                                                                                                                                I am looking forward to this week. It is rare that I get to spend time with my Brother, I like my Sister-in-Law and their kids bring a smile to my face no matter what they have gotten themselves into.

                                                                                                                                                                                                                                4 Replies
                                                                                                                                                                                                                                1. re: Fowler

                                                                                                                                                                                                                                  A double fish/double potato meal? Sounds terrific.

                                                                                                                                                                                                                                  1. re: tcamp

                                                                                                                                                                                                                                    "A double fish/double potato meal?"

                                                                                                                                                                                                                                    Ha. :-) Actually, an authentic Great Lakes fish fry would include at least three kinds of fish and more than two potato options. I am just sticking to what I do best. :-)

                                                                                                                                                                                                                                    1. re: gourmanda

                                                                                                                                                                                                                                      LOL! :-) I will make that before they leave. I do a pretty good grilled Walleye with gremolata.

                                                                                                                                                                                                                                  2. It looks like a mini heat wave coming in - 80's for the next three days and I am ready to cook again. Last week there were houseguests (lots of cooking) and we had tickets to several events after the gang left so we just faked it with freezer diving and use it up meals. I'm ready to hit the store for some real food. I usually have a list for each month of things from WFD or elsewhere that I plan to make and August was empty. So we're looking at buttermilk dressing on Kohlrabi slaw and the ditalini corn salad for sides. LindaWhit chicken later in the week but I'm ready for a strip steak.

                                                                                                                                                                                                                                    1. Over the weekend, I mainly tried to keep up with farm share influx. Stir fried green beans with ground pork and chiles on Saturday, burritos with squash, tomatoes, chiles, and corn on Sunday. Sam Sifton had a piece in the NYT magazine about butter chicken that had my mouth watering so that is WFD tonight. The chicken thighs are marinating in yogurt and spices while I'm at work. Planning to make a cucumber salad and rice to serve alongside.

                                                                                                                                                                                                                                      1. My poor man's back to the grind today, while I continue my position as resident.... something '-D

                                                                                                                                                                                                                                        This week might be the last throes of summer, as temps are predicted to be in the 80s for the most part. I would love to spend every afternoon at the pool, but as they're sharing the parking lot with the HS nearby, it doesn't open till 4 PM (TF!) on weekdays. Wah. Life can really stick it to ya sometimes.

                                                                                                                                                                                                                                        Thankfully, I do have some work to do, and am also determined to get back into my uke. That & trying to figure out WFD should keep me busy.

                                                                                                                                                                                                                                        I think we might have piccata tonight, as I haven't made it in a while. Side will be a simple tomato salad with red onions, fresh parsley & some feta, just tossed with some Cretan olive oil and sea salt.

                                                                                                                                                                                                                                        Only 5 more days till the weekend!

                                                                                                                                                                                                                                        2 Replies
                                                                                                                                                                                                                                          1. re: roxlet

                                                                                                                                                                                                                                            No, but that's irrelevant if the pool doesn't open before 4 :-)

                                                                                                                                                                                                                                            I mean, sure - I could bike (or even walk) over there, but I'd still be met with closed doors. And with my workout class *finally* starting up again this week M/W/F at 5 pm, there's not a whole lot o' pool time for me.

                                                                                                                                                                                                                                            However, you just reminded me of a small lake nearby I could drive to. And for that, I thank you!

                                                                                                                                                                                                                                        1. We've decided it's time to eat down our pantry and freezer a bit, so dinners were planned and groceries shopped with that in mind.

                                                                                                                                                                                                                                          Last night I made a veggie lasagna with mushrooms, green peppers, onions, and zucchini with sausage red sauce and a classic herbed ricotta, Parm Regg, egg, and mozz. filling. It turned out really nice, although leftovers for lunch today were better.

                                                                                                                                                                                                                                          Tonight we're having unconventional Salades Niçoise with boiled beets, potatoes, eggs, and corn, olives, blanched green beans, tomatoes, Italian oil-packed tuna, capers, egg, baby Romaine greens, and a mustardy vinaigrette with anchovy.

                                                                                                                                                                                                                                          7 Replies
                                                                                                                                                                                                                                              1. re: ChristinaMason

                                                                                                                                                                                                                                                That looks really, really great. I'm not a ricotta fan (something about the "mouth feel", but I'd be willing to give yours a shot! Love everything else.

                                                                                                                                                                                                                                                1. re: ChristinaMason

                                                                                                                                                                                                                                                  I'm thinking it's time for us to do the same thing Christina; there's a problem when you have two freezers and a fridge freezer packed to the gills and things start falling out....:) Your lasagna looks great. I'll be doing something along those lines somewhat tomorrow. The salad Nicoise sounds delish also!

                                                                                                                                                                                                                                                  1. re: Cherylptw

                                                                                                                                                                                                                                                    I'm thinking it's time for us to do the same thing Christina; there's a problem when you have two freezers and a fridge freezer packed to the gills and things start falling out....:)
                                                                                                                                                                                                                                                    Ding, ding, ding! Two fridge freezers and one smallish chest freezer, filled to the gills. I've already written down a few ideas for "use freezer stuff up" meals, and I know one will be made tomorrow night. :-) Even though I keep a list of what's in the downstairs AND upstairs freezers, there's probably stuff at the bottom of the upstairs fridge freezer that I've forgotten about, and probably needs to just be tossed. Like I think there's a half bag of TJ's roasted veggies in there from last year. Probably freezer burnt.

                                                                                                                                                                                                                                                    1. I wish the breeze was cooling a bit here! We had nice weather earlier in the summer and now we are hit with the heat and humidity that is more characteristic of midwest summers. This makes my current marathon training a lot less fun so I am hoping for cooler breezes soon!

                                                                                                                                                                                                                                                      Tonight I will be trying out the Halal Cart Chicken from Serious Eats that I had been hearing lots of good things about!


                                                                                                                                                                                                                                                      Anyone ever had this one?

                                                                                                                                                                                                                                                      7 Replies
                                                                                                                                                                                                                                                      1. re: bustlingswan

                                                                                                                                                                                                                                                        Hah! I think you'll get an earful about how great the Halal Cart Chicken is, bustlingswan! Lots of HCC lovers on this thread.

                                                                                                                                                                                                                                                        1. re: bustlingswan

                                                                                                                                                                                                                                                          As LW said, the praise for that recipe is long around these parts.

                                                                                                                                                                                                                                                          1. re: bustlingswan

                                                                                                                                                                                                                                                            I'm surprised the sauce doesnt have any garlic. I assume it's intended as a representation of toum - the classic Egyptian & Lebanese white sauce with chicken ?

                                                                                                                                                                                                                                                            1. re: Harters

                                                                                                                                                                                                                                                              Halal cart white sauce is a mayonnaise-based sauce that owes more to McDonald's than the Middle East. It's creamy, a bit sweet and absolutely addictive in a fast foody kind of way. Every cart allegedly has their own recipe. Certainly the cart where I bought lunch today showed no evidence of parsley in their white sauce.

                                                                                                                                                                                                                                                              1. re: JungMann

                                                                                                                                                                                                                                                                Ahh - thanks for explaining. That recipe has been confusing me since it started making the rounds. I imagine the mayo based sauce is a bit more lunchtime friendly than toum.

                                                                                                                                                                                                                                                              2. re: Harters

                                                                                                                                                                                                                                                                It seemed lots of reviewers would agree with you and increased the yogurt, decreased the mayo, and added garlic. I did use a higher ratio of yogurt to mayo just due to personal preference.

                                                                                                                                                                                                                                                            2. Bucketing down all day today. Tonight is the usual Monday simple pasta dish before I go out to rehearse with my choir. Pesto tonight, with poached plums to follow.

                                                                                                                                                                                                                                                              6 Replies
                                                                                                                                                                                                                                                              1. re: Londonlinda

                                                                                                                                                                                                                                                                Well, there's a phrase worth stealing--bucketing down! I love it, and the meal as well!

                                                                                                                                                                                                                                                                1. re: roxlet

                                                                                                                                                                                                                                                                  Ah, yes. We Brits have many phrases to describe rain. I think my fave is that "it's raining cats & dogs". Nope, I don't know why either - but it means its raining heavily.

                                                                                                                                                                                                                                                                  Then, one of our favourite words "piss" makes its appearance:

                                                                                                                                                                                                                                                                  "It's pissing down" - similar to bucketing and cats & dogs for heavy rain.

                                                                                                                                                                                                                                                                  Not to be confused with:

                                                                                                                                                                                                                                                                  "Being a bit pissed" - being slightly drunk


                                                                                                                                                                                                                                                                  "Being a bit pissed off" - slightly annoyed


                                                                                                                                                                                                                                                                  "Take the piss out of Harters" - make fun of Harters

                                                                                                                                                                                                                                                                  1. re: Harters

                                                                                                                                                                                                                                                                    Sorry, Harters, but the Brits don't own the cats & dogs analogy. We in the US use that expression too. I've also heard "raining buckets" where I live.

                                                                                                                                                                                                                                                                    1. re: Harters

                                                                                                                                                                                                                                                                      Another analogy That I have heard:

                                                                                                                                                                                                                                                                      "It's really sloshed out there (meaning soaking wet)

                                                                                                                                                                                                                                                                      as apposed to

                                                                                                                                                                                                                                                                      "He (or she) is really sloshed" (meaning drunk)

                                                                                                                                                                                                                                                                      I have found in my travels that one thing we mean in English just does NOT mean the same in another language. I've been looked at VERY funny at times. :-)

                                                                                                                                                                                                                                                                      1. re: boyzoma

                                                                                                                                                                                                                                                                        Two countries separated by a common language...

                                                                                                                                                                                                                                                                      2. re: Harters

                                                                                                                                                                                                                                                                        "Chucking it down" is a personal fave that I've only ever heard out of either a Brit's or a Brit ex-pat's mouth. I am related to a lot of both.

                                                                                                                                                                                                                                                                        cf also Paprikaboy's "tipping down with rain" post above http://chowhound.chow.com/topics/9868... for another good 'un.

                                                                                                                                                                                                                                                                        We have almost as many different names for rain in Vancouver as I've heard folks in the Arctic have for snow, though I suspect ours are ruder :-).

                                                                                                                                                                                                                                                                        WWFD tonight came courtesy of the SIL: pan-fried sole, green beans fresh from the garden stir fried with garlic and quinoa with butter and green onions. Delicious, simple and good for me, even with the butter!

                                                                                                                                                                                                                                                                  2. WFD: L/O pork paella w Black-eyed-peas, New potato and Romano bean salad.

                                                                                                                                                                                                                                                                    Yesterday we slow cooked some spicy black-eye peas (cayenne/cumin‌/garlic/bay/S & P.) and still have some left. They are very spicy Yay ! so will add a little oomph to the paella we had 2 days ago. The new potatoes come from the FM and I'm dying to try them. The recipe is a very simple Italian one in which the vegetables are cooked till tender but still firm. After draining and drying a bit they will be tossed with a lemon juice/EVOO/S & P dressing. I add a small handful of torn fresh basil leaves.

                                                                                                                                                                                                                                                                    2 Replies
                                                                                                                                                                                                                                                                      1. re: ChristinaMason

                                                                                                                                                                                                                                                                        The original paella was very nice. Lots of flavor from the ingredients with the rice cooked perfectly. No soccrat, though, surprisingly. The over all taste was mild and we thought needed a bit more spice. No saffron in it. When we served the L/O with spicy black-eyed peas everything came to life. So we enjoyed it. Quite filling though.

                                                                                                                                                                                                                                                                    1. Zuni, the last word in chicken, is up tonight. This is the Full Zuni - bread salad and everything.

                                                                                                                                                                                                                                                                      Deb prepped and salted the small bird yesterday. It's been roosting in the fridge ever since. A California Pinot Noir will wash it down.

                                                                                                                                                                                                                                                                      7 Replies
                                                                                                                                                                                                                                                                      1. re: steve h.

                                                                                                                                                                                                                                                                        Oh ! Now that's a real Yum dinner!

                                                                                                                                                                                                                                                                        1. re: Gio

                                                                                                                                                                                                                                                                          Thanks. All this talk of chicken really got my appetite going.

                                                                                                                                                                                                                                                                        2. re: steve h.

                                                                                                                                                                                                                                                                          Julia Child's version of The Full Monty (which is what my brain initially read when I saw "Full Zuni"):

                                                                                                                                                                                                                                                                          1. re: LindaWhit

                                                                                                                                                                                                                                                                            You were supposed to. That photo is so cool!

                                                                                                                                                                                                                                                                            I'm just finishing Provence, 1970, Luke Barr's book about disparate American ex-pats coming together for a few good meals and their impact on how we now cook. It's a good read. Give it a shot if you haven't already.

                                                                                                                                                                                                                                                                            Julia just had another birthday. I'm rather fond of Leos.

                                                                                                                                                                                                                                                                          2. re: steve h.

                                                                                                                                                                                                                                                                            Since I have seen it numerous times, I've never tried Zuni Chicken. Guess I've got to change that. I'll have to look and see what Zuni recipes have been posted. Do you have an immediate link to your favorite recipe?

                                                                                                                                                                                                                                                                            1. re: boyzoma

                                                                                                                                                                                                                                                                              Deb and I have been going to Zuni Cafe for well over a decade. Judy Rodgers ran a pretty good shop. We own the cookbook. Zuni was a mandatory stop after touching down in SFO.

                                                                                                                                                                                                                                                                              Here's a link to a recipe:


                                                                                                                                                                                                                                                                              Every element is pretty important.

                                                                                                                                                                                                                                                                            2. re: steve h.

                                                                                                                                                                                                                                                                              The Full Zuni.

                                                                                                                                                                                                                                                                              The skin was paper thin and crisp. The bread salad absorbed the essential juices, the dried currants and arugula were key.

                                                                                                                                                                                                                                                                              A California Pinot Noir was the right call to wash this classic dish down. Santana was on the box.

                                                                                                                                                                                                                                                                            3. I don't usually chime in on these threads, but I was so enamored of something I made on Saturday that I want the whole world to know about it!
                                                                                                                                                                                                                                                                              Crispy Mustard-Roasted Chicken, http://www.foodnetwork.com/recipes/cr...
                                                                                                                                                                                                                                                                              I used b/s breasts instead of bone-in pieces.
                                                                                                                                                                                                                                                                              Served with corn-cheddar mini muffins and garlic-fried zucchini.

                                                                                                                                                                                                                                                                              2 Replies
                                                                                                                                                                                                                                                                              1. re: truman

                                                                                                                                                                                                                                                                                Can't go wrong with Ina. It does look great !

                                                                                                                                                                                                                                                                                1. A couple of thick chuck eye steaks are seasoned and waiting on a rack in the fridge. I had to have blood work done this morning and only made it through 2tubes before everything went black and I passed out cold (not unusual for me when having blood taken.) poor lab tech, I did warn him, though. A nice big hunk of beef usually sets me right and I'm planning on grilling it if its not too hot out when we get hungry.

                                                                                                                                                                                                                                                                                  8 Replies
                                                                                                                                                                                                                                                                                  1. re: weezieduzzit

                                                                                                                                                                                                                                                                                    Holy cow on the passing out, weezie!

                                                                                                                                                                                                                                                                                    I used to regularly donate blood as a student, and once made the mistake of lighting up while driving home. NOT a good idea (no, I didn't pass out & didn't have an accident, but.... whoa!).

                                                                                                                                                                                                                                                                                    The big hunka beef should give you a nice whopping iron bomb.

                                                                                                                                                                                                                                                                                    1. re: linguafood

                                                                                                                                                                                                                                                                                      I used to participate in the blood drive at my Mom's work since she always gives. Eventually they basically said thanks but don't come back. :)

                                                                                                                                                                                                                                                                                      I can imagine the head rush you got!

                                                                                                                                                                                                                                                                                      I have to go back Wednesday for the final tube, I'll use it as an excuse to go out for a nice lunch first since I don't have to fast for that one.

                                                                                                                                                                                                                                                                                    2. re: weezieduzzit

                                                                                                                                                                                                                                                                                      OMG Weezie - I can only imagine. I've only passed out once when I was 18 and had a bad case of strep. They gave me a shot and down I went. I certainly hope you are going to be O.K. We'll be worried about you! Enjoy that nice piece of steak. Should be very satisfying.

                                                                                                                                                                                                                                                                                      1. re: weezieduzzit

                                                                                                                                                                                                                                                                                        yiiikes, weezie! don't suppose you'll have any news about what's going on very soon...? i'm always amazed how long it still takes to get results of any tests nowadays. i hope they find what ails you and fix it quick!

                                                                                                                                                                                                                                                                                        1. re: mariacarmen

                                                                                                                                                                                                                                                                                          I would have had answers by Wednesday but now I have to have the missing blood test (thyroid, one I really need to have since it could be the issue,) on Wednesday so I'm waiting to hear back from the Dr. office to see if they have an open appt on Friday. My new doc is pretty awesome, I'm confident she'll get to the bottom of this quickly.

                                                                                                                                                                                                                                                                                          In the mean time I'm to eat lots of good quality beef, whatever forms of liver I can choke down, shellfish, etc. I can do that. :)

                                                                                                                                                                                                                                                                                        2. re: weezieduzzit

                                                                                                                                                                                                                                                                                          Aww weezie, I hope you feel better soon. I used to have to go every week for 13 tubes of blood. When they started me on that regimen, I *almost* passed out the first few times. I'm surprised they didn't let you lay down if you had warned them?! Eventually I got used to it though and could do it in the afternoon, fasting, and drive myself home no prob. I find it helps to bring some music and headphones or simply to pinch the heck out of my leg to distract myself.

                                                                                                                                                                                                                                                                                          Hope the steak gives you back what's missing and that your last tube is taken without incident. Feel better!

                                                                                                                                                                                                                                                                                          1. re: nothingswrong

                                                                                                                                                                                                                                                                                            Thank you, NW. Looks like it's been a challenging week for lots of folks here! Hope your pooch is home soon, you can take care of each other until your honey gets back.

                                                                                                                                                                                                                                                                                            1. re: weezieduzzit

                                                                                                                                                                                                                                                                                              Thanks weezie, I plan on spoiling her while daddy's away :)

                                                                                                                                                                                                                                                                                              Hope you are getting spoiled too!

                                                                                                                                                                                                                                                                                        3. Gah!!! Sticking cursor, skipped letters thingy :( Banh Mi here, more later.

                                                                                                                                                                                                                                                                                          1. High-temperature rotisserie chicken. A touch of wood smoke made this a very respectable rendition. Farm stand corn & a nice cheap Cotes du Rhone made for a simple Monday dinner.

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                                                                                                                                                                                                                                                                                              1. re: rjbh20

                                                                                                                                                                                                                                                                                                gorgeous. that skin wouldn't last a minute with me in the room.

                                                                                                                                                                                                                                                                                              2. Mmmmmmpiccata. A lonely, but very tasty chicken breast (I serve my salads in separate bowls).

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                                                                                                                                                                                                                                                                                                1. re: linguafood

                                                                                                                                                                                                                                                                                                  I never realized that you do this with whole chicken breasts! I thought you always cut them into cutlets. That looks delicious!