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What's For Dinner - Part 92 [old]
- LindaWhit Jun 14, 2011 08:03 AM
Moving right along, and lots of great food being cooked! I'm loving the beautiful pics by inaplasticcup, Rubee, et al. :-)
So, what's on the menu?
Tacchino piccata.... couldn't find decent chicken breast, so turkey cutlets it is! Found a decent (and easy) looking recipe on epicurious, and hope it's delicious. Side will be cuke & tomato salad with creamy dressing.
re: linguafood
Such a good meal. I always forget about looking for turkey cutlets, even though I have recipes for them.
re: linguafood
That sounds wonderful linguafood, it sounds like a great dish for those turkey cutlets. Can't wait to hear how it turns out!
re: Breadcrumbs
Trust me, ladies. I'm as curious as you are '-D
Never made piccata before, and, until reading the recipe, always thought it was an oven dish. This is a stove-top recipe that sounds incredibly simple, but I hope it'll have all that lemony & capery goodness in it!! Fingers crossed!!
re: linguafood
Oh no, it is a simple saute butter & acid dish, you will love it, LF, and it's so easy. Love piccata ANYTHING!
re: Phurstluv
You're right - it was pretty easy. I think it coulda used a bit more lemon (but I'm a lemon-fiend), and less wine... but hey -- for a first timer, this worked out well, and I can't wait to make it again.
LOVE the flavor profile! And to think I used to hate capers! Silly me.
re: linguafood
So glad it turned out well linguafood, such a delicious dish, one of my favourites.
Since you're a lemon fiend and now a friend of capers, let me share one of our absolute favourite pasta recipes. It's from Donna Hay's wonderful book "Off The Shelf."
Here's the link to the truly scrumptious Lemon Chicken Pasta:
In a pinch I've made this w tinned tuna instead of the chicken and its wonderful as well.
re: Breadcrumbs
sounds yummy, bc! Thanks!
re: Breadcrumbs
That sounds great, Bc! I'll have to give it a try.
I've loved capers for quite a while now, but as a kid, they were one of my serious 'yucks'.
re: linguafood
I too would pass up restaurant items with capers. Just retried them this week and can't remember what was so offensive?
re: linguafood
And they have that slightly weird flowery bitterness. I had to get used to them too. Ever have the pickled caper vines they use in Cyprus? The same taste with the added thrill of the spiny texture - like edible barbed wire. Better than it sounds.
re: buttertart
They sound interesting! Wonder if I could find them at the Turkish market here....
Caper berries are rather popular these days - can't throw a cat at an appetizer plate anywhere without finding them. I'm not sure if they are actually related, tho.
re: linguafood
I'm sure you'd like them - they're available in Greek markets here, bottled.
Capers are the bud and caper berries are the fruit. I prefer capers to the berries.
re: linguafood
In the last year or two I've been draining and rinsing before using and that takes some of that tartness away.
re: Breadcrumbs
Sounds a lot lot the dinner I made on Monday except with shrimp instead of chicken. If you like that flavor profile here it is:
re: rainbowbrown
That sounds wonderful rb! I don't have that book but did pick up her The Gift of Southern Cooking" while dining at Watershed (while Scott Peaccok was still there). You've inspired me to pull it off the shelf and take a look. Thanks!
re: Breadcrumbs
this is a great cookbook!
re: Breadcrumbs
It reads beautifully...which is how I like a cookbook.,,,since I read them like a novel.
The she crab soup , oxtails, creamy grits, cheese straws, country captain, green tomato perserves off the top of my head!
Sunday night I grilled a ribeye and had it with the most delicious jap chae dish that was posted on the last WFD thread. I loved this dish, it came together easily and gave me the option of using up lots of veggies. Those noodles seem to be very WW friendly too, although I don't know that eating the entire batch within two days was particularly kind to my waistline.
I wish I could post a picture of the finished dish, but my computer and my phone are not cooperating. I am seriously going to stock up on these delicious sweet potato noodles. It was great cold and room temp as well, which was how I had it the next day for breakfast. And then again for lunch.
Last night I sliced some of the leftover rib eye and made a wrap with some whole wheat lavash and a garlicky tzatziki, to which I added a half a jalapeno. Along with chopped romaine, red onion and a handful or cilantro this was spicy, cool and delicious. Felt like Summer.
Tonight I am marinating a bone-in chicken breast in lots of oregano, garlic and lemon and olive oil and maras. It will go on the grill and be served with a big Greek salad. Tomatoes are finally getting good here, and I have cucumbers and fat, black olives. Hopefully I can find some good feta to tart it up a bit. These simple, hot-weather meals are making me feel like I'm on vacation.
re: rabaja
What a lovely array of meals rabaja. I have to admit I've been on a tzatziki kick for a few months now and your idea of adding a jalapeno is terrific. We also recently discovered a source for fresh baked lavash and just love them, preferable to a pita in my view. I hope you found your feta and had a fabulous meal!
I'm keeping it simple as I hadn't taken anything out of the freezer...Trader Joe's Mandarin Orange Chicken to which I'll add sliced sauteed carrots and serve it over basmati rice. And it'll give me lunch tomorrow. :-)
re: LindaWhit
We love that chicken here, LW!!
We are also taking it simple here, as in, last week of school, and we all have full schedules and not much motivation to do any work! Boys just had some sliders, and want to go to the pool, so dinner will be light for us.
Just a quick note: I had a LOVELY afternoon with a fellow CHer, BombayUpwithaTwist. I felt so lucky to meet her, (have you seen her blog?? OMG) and she is a lovely person. We toured a butcher shop together, and then had lunch at a great place in Mid City (LA). We had a lot of fun and similar experiences, and I feel very grateful that a place like CHOWHOUND has brought us together to get to know one another. She feels a little peckish about posting here, she thinks we are a bit CLIQUE-ish, and I understand how she feels. But her posts, food and photos are awesome, so we need to make her feel more WELCOME, she is really a doll. So please, let's be more friendly to those who may sporadically post here, but may not be regular contributors! Thanks!!
re: Phurstluv
I'm sorry she feels that way, Phurstluv. I cannot recall what might have been said that would have put her off posting here, and I thought the pictures with her posts were wonderful. But not everyone gets a post responded to, if that's what is meant by "friendly".
re: LindaWhit
I know, I reassured her of that, and she does understand that not every post can possibly be responded to, but for some reason, she felt a little out of the loop, so I assured her we would love her on this board, whenever she was up to posting, and her food & photos were great.
Just wanted to give everyone a heads up, since we are a bit of a "family" here, and want her to feel welcome, she is a jewel! Thanks everyone!
re: Phurstluv
I remember her posts, I really enjoyed them. I hope she returns to posting on this board. I can somewhat understand her feeling out of the loop, but I don't take it personally and just continue blathering on to you all anyway.
How great you were able to do a meet-up with an on-line friend!
re: rabaja
Exactly. It's not a closed message board - it's open to any and all who join CH. There are some new people who've joined this thread; there are some old-time CHers who used to post and left this particular thread for whatever reason.
It's always fluid, always changing. Sometimes I post when I have something to say; sometimes I don't if I'm only having leftovers. If no one responds to my spaghetti and meat sauce post, it's no big deal. I just move on to the next post and talk to whoever made a more interesting meal than me! :-)
re: LindaWhit
I know, Linda, I tried to explain that to her, not to take anything personally, and I am the same way, I usually won't post anything if it's leftovers or hot dogs or something like that, but I will still look at others' dinners if I have the time.
She seems a bit shy, so maybe it's just her personality to be a bit more reserved than us, and she sure got a look at my boisterous self! Think we had a good time and will meet up again, maybe do another food related tour, really cool to see the hanging carcasses at the butcher shop!
re: Phurstluv
Fair enough. Come on, Bombay - we *really* don't bite - just into good food! :-)
re: Phurstluv
you know, i've felt intimidated at times on this site, but have felt very comfortable on this thread in particular, and what is the most impressive thing to me is the ability, the possibility, to maybe actually meet like-minded people that may become acquaintances and/or friends, and for me that is huge. it's not that i need more people in my life (i have plenty of foodie friend and family), but how really wonderful it is that we have the opportunity to virtually and maybe actually meet, talk to and interact with people from all walks of life, ethnicities, experiences, opinions, cultures, and to have the means to talk about and enjoy cooking/eating/loving and revering food. i've met a few CHers in person, and it's really opened up my world, even a small way. and i'm not a person who is without a very busy social/family life. it's just good to know that its out there if you want it. PH, i look forward to meeting you someday, on one of my inevitable ventures back to L.A., and i hope that others avail themselves of this (unintended or not) feature of this site, even if some of us may find resistance to closer connections, acceptance and/or validation on this site. i know this CH is not intended to be a typical "social networking" site, but in the end, that's what we're doing, all at our own pace, according to our own tastes and desires.
re: mariacarmen
That was really beautifully put, mariacarmen. Thank you. :)
re: inaplasticcup
Yes, my sentiments, exactly.
re: rabaja
Thanks, rabaja, we had fun, hope we can do it again soon!
re: Phurstluv
You have my vote for official Good Will Ambassador for CH, That was a very cool thing to do. I have been out of the loop for medical reasons, and I admit that I am lousy at responding to things, you must know that about me by now. But that was a very nice thing you did. : )!
Bombay with a Twist, please come back I have my good days, and no so good, but I did appreciate your posts.
re: chef chicklet
Aww, Chickie, you are always so sweet, and if you lived down here, I'd brave traffic to have a butcher's tour and lunch with you too!! Aww, heck I'm fine with driving 8+ hours to do that with you anyway!!!!
I will tell her of all the good thoughts and wishes that y'all have expressed, maybe we can get her back.
PS-how's the back?? You and my sister are incorrigible!! She had surgery too on the 23rd, and she's on the East Coast so we call, email & tweet each other and I asked her if she's taking it easy and she says no!! She doesn't have little kids anymore, but I know you do, so you better take it easy, girlie, you don't want a second surgery!!
re: Phurstluv
I'm always on the lookout for good reads. Gonna have to track that one down.
re: inaplasticcup
That's great, IAPC, here's her blog, her photos are exquisite!! And my advice to you earlier is why!!
re: Phurstluv
Perfect. Thanks! :)
re: Phurstluv
I've been wondering what happened to her! You were lucky to be able to hang out together. And how fun, going to the butcher shop. My friends always want to go to the day spa, and think it's weird when I suggest we shop for food together.
I'm sorry she felt that way on WFD. Honestly, I've always thought it was one of the friendliest threads on CH, and had no idea that she felt less than welcomed here. Her dinners were always so lovely! And I liked her 'voice', and felt that she *was* well-liked on here. Funny, how different perceptions of the same situation can be, isn't it?
re: onceadaylily
Agreed that WFD is one of the friendliest places on CH. And thanks to all for making me feel welcomed and included. :)
re: onceadaylily
I know, we're lucky in so many ways!! That's the cute part, she was so thrilled that I actually WANTED to go to the butcher shop & tour with her, and lunch!! She's like me, I get nervous and excited about stuff like that, I'm a food geek, no question!! And she is too, and apparently a great photographer & cook as well!! My friends aren't as food-geeky as me, I asked one to chase down a food truck with me one time, and she thought I was smoking something!! And I love spas, pedicures, massages too, but I love food & wine WAAYYYY MORE!!! LOL!
I think we are friendly too, but I did tell her I know how she feels since the LA board is a lot like that, cliquey and a little snobbish (God forbid you recommend a chain resto!!) but I developed a hard skin, and just keep plugging and now, since I guess they (the LA board) figured I know what I'm talking about, they now respond to me and make me feel included. But it does sometimes, take a bit of gumption to not let criticism get you down. I will email her and let her know, we all want to know What's For Dinner in her kitchen!! Thanks for the support, I really do love you guys, and weird, yes, but feel like if one of you ever emailed me or showed up at my door, and said, "Hi, It's LindaWhit from CH," I would welcome you like an old friend with open arms. And I think you'd do the same for me. So let's just show the newcomers how nice, friendly and COOL we really are, and talk to them so they stay interested!! Ok, done with pep talk now!!
re: Phurstluv
I've been referred to as an "occasional poster".
Whatever on earth that meant. Occasional, hum...
Thoughtless comment as far as I was concerned, so agree with BomUpWithTw.
Did you meet @ Mid City Los Angeles or Louisiana? Sorry, I'm not familiar.
re: iL Divo
Phurstluv lives in Los Angeles so I'm guessing that's the LA she was referring to.
re: iL Divo
Il Divo, I thought you knew I was a bit east and over the Topanga canyon from you!! ; ) Yes, we met in WeHo, where the butcher shop was and then had lunch in mid city at Cube.
I love your posts, il Divo, and I know you are not an occasional poster, but even if you were, who cares?? That's my whole point, that even the casual contributors should get some feedback, and those of us who are regulars should make more of an effort to help them feel included.
re: Phurstluv
gad PhLuv, I forgot any of that.
thanks for your kindness, dually noted.
I also appreciate you noting that with several hundred posts, that makes me pretty much a regular.
Someday I'll understand this website, until then, I appreciate you, thank you.
so when's lunch cause I've always enjoyed your posts as well..................
re: iL Divo
Summer's a bit tough for me, since I don't have a "nanny" or regular babysitter that is available all the time.
They are in a summer camp for boy scouts the third week in July that may be a good week to try. We can meet halfway, just email me offline.
re: Phurstluv
July will be the hardest month for me but I'll explain why when lunch happens for us, whenever that is. Thanks PL, looking forward, we'll make it happen. Singing rehearsal is in Westlake Village and those days I have to drive a hundred miles to and the same from. I love the opportunity to connect at times such as that.
re: Phurstluv
But, in a way, we are all occasional posters on one thread or board or another. I'm a prolific poster on the baking threads, but an occasional poster on NAB, for example, so I don't think I'd be offended if someone referred to me as an occasional poster on that board.
Evening, Linda!
Too hot to cook tonight so it's a repeat of last night's pasta, a couple of soft boiled eggs to make up the shortfall and a mango banana fruit salad.
Now chugging Newcastle and having Mystery Science Theateresque exchanges about Food Network shows with the Man...
Tonight we're ordering in from our favorite New York pizza place. It's way to hot to cook any type of pizza here tonight and the Fiance is craving it. I'm making a batch of cinnamon knots to serve as a side while we wait for it to arrive though.
We finally got our digital camera fixed, so once the pizza is eaten I'll be able to post pictures of our dinners. :)
Simple tonight. Roast chicken that I marinated overnight in The Ginger People's Ginger Sesame Sauce - tasty stuff! While it was resting. I heated up some baked stuffed potatoes I pulled from the freezer. 500 for about 20 minutes. Easy early dinner. Now I think it's cocktail time.
re: chef chicklet
Thanks BC, Phurstluv, and CC! I think tonight will be something easy with the leftover chicken.
I was planning on Vietnamese banh xeo for lunch, but the rice flour I thought I had was actually sticky rice flour. Instead, I made Pong Mouan Snol from "The Elephant Walk Cookbook" - a Cambodian omelet made with ground pork, onion, sugar, mushroom soy, and preserved cabbage. I also added a little fish sauce and fresh chili. I think the leftover filling will be good on a Vietnamese noodle salad later this week too.
Recipe link:
re: mscoffee1
I thought it was very good - salty-savory-sweet - but needed a bit more tang and heat for my taste. After I added a little fish sauce and sliced fresh red chiles, I liked it even better. I just made one for myself so used 2 eggs and adjusted the other ingredients.
re: buttertart
Oh, recs please! I used to love the Elephant Walk (always had to get the rouleaux), bought the cookbook when it came out, and this is the first recipe I've made from it I think. I'm going to go through it again tonight.
re: buttertart
I don't know that we have any Cambodian restaurants in LA either, so don't feel bad!!
re: Phurstluv
Several in the Long Beach area, Pl... :)
re: inaplasticcup
I'd think so since there were/are in SF and OAK...wish Battambang were here...
re: inaplasticcup
are there? Huh! I didn't know that, there are certainly not talked about on the LA boards here, surprised! Thanks for the info, iapc!
re: Phurstluv
Gladly, Pl! Yelp link:
Wish I could make a rec, but I haven't eaten at a Cambodian resto in about 10 years.
re: buttertart
Really-i had no idea! i was told, years ago, in talking about then -burgeoning Vietnamese food scene in Long Beach, that Cambodian food did not compare in the slightest, and so I never ventured, tho i know there a a lot of places in LB. will have to re-visit. See how much we learn here!
re: mariacarmen
Go to Battambang in Oakland immediately!!! Not sure about the City any more, Angkor Wat used to be great but that's years ago. The food is somewhere between Vietnamese and Thai with great finesse.
Last night we had a lovely meal with recipes from the Thai section of this month's COTM. The pork satay was really tasty and while we enjoyed the rice, it was a bit garlicky for our tastes (which is shocking since I go through a few heads a week !!) Needless to say we'll be steering clear of our co-workers today as a public service gesture!!
Tonight we're moving on to India and I have Banana Salad, Dal, Chicken and basmati rice dishes on the menu . . . time permitting of course!!
Happy cooking & dining everyone!
re: Breadcrumbs
Garlic oozing out of your pores, huh? Well, it's a full moon tonight - should keep the vampires away! ;-)
re: LindaWhit
Looks delicious, Breadcrumbs! Wish you could share some of your garlic, as we ran out last night. How does a person let that happen??? :/
re: inaplasticcup
I was asking the same thing. I hate getting the bags at Costco, I can't use it that fast -ditto with a bag of onions. but this looks delicious.
re: chef chicklet
cc thanks so much and I'm w you on the Costco bags of onions! I usually buy my garlic at the farmer's markets where I will buy local if I can but most time (sadly!) it's imported. Recently they had some beautiful garlic from Chile so I bought a huge bag full. I'm hoping I can make it last until Ontario garlic is in season . . . though last night's rice did make a dent!! LOL!
re: chef chicklet
I know, me either!!
re: inaplasticcup
inaplasticup thanks so much, that's very kind of you as I'm always in awe of your meals and photos.
I just started experimenting w the camera and taking my own photos a few weeks ago as mr bc, my resident photographer, has been out tending to yard work while I'm plating dinner during the better weather. I really appreciate your feedback!
re: LindaWhit
Linda you got that right!! LOL!!! I felt sorry for the folks on the elevator w me this morning!!!
re: Breadcrumbs
So our Indian COTM dishes turned out well with the Banana salad being the star of the meal, so unique and delicious!
re: Breadcrumbs
Beautiful as usual, Breadcrumbs! What's that second dish, and what goes into the banana salad?
re: inaplasticcup
Thanks iapc. That's dal in the second dish. While I've made a number of dal dishes in the past there was a technique for this one that was new to me. Once the lentils were cooked, whole, raw chilies (jalapenos in this case) were placed in the pot and left to stand. As a result they imparted a subtle flavour into the dal however none of the heat transferred, not surprisingly.
The banana salad is made w cumin seed, cayenne, salt, chopped bananas and plain yogurt. Here's a link to the COTM thread w instructions and more photos if you're interested iapc:
re: Breadcrumbs
Beautiful! I'm used to dal with the darker lentils. This one is so pretty.
Thanks for the link, BC. Gonna go take a look!
Shrimp burgers on toasted buns with lettuce and tartar sauce, yellow squash casserole (bumpy squash are taking over...RUN) and fire and ice salad. I stumbled on some gorgeous butter at the farmer's market and started making shortbread and poundcake to showcase it before I even put the rest of the produce away! Dessert will be butter with flour and sugar added.*nods to Paula Deen on the way to the stairmaster*
re: shecrab
How'd you do your shrimp burgers, shecrab, sounds interesting!
re: Phurstluv
They're just amped up crab cakes. A pound of shrimp, a couple tbsp. mayo,egg green onion, parsley, lemon zest, a smidge of ginger, breadcrumbs. I'm fairly certain it's a variation of a Lee brothers recipe from one of their books. I will make a burger from just about anything using the same M.O.P. and binders; seafood, beans,nuts,grains even ground meat!
re: shecrab
Oh, okay, wasn't sure if we were talking chopped shrimp, or left whole. So you whirred them together in the FP or hand chopped and mixed? And then you fry them? Wondering if they would grill, or come apart on the grates?
Anyhow, it sounds yummy, may have to try those out when the 'rents are here, thanks!
re: Phurstluv
You can use fresh,rough chopped if they're large, frozen or canned. They are easy, fast foolproof, forgiving, and versatile. I've used 4 cans of medium sized in a pinch and they work great too.Sometimes I use cornbread crumbs or saltines. I cook them in a skillet with a little pan spray or oil. I would bet they will stick to a grill unless you have a grill basket.
re: shecrab
Yes! I was in Target yesterday where they apparently sell Paula Deen pots and pans, and there was a "butter warmer" for sale. In my house we call it a saucepan.
re: roxlet
Well, I think for Paula, the Dutch Oven is a "butter baker", a saute pan a "butter fryer", and a teakettle a "butter boiler"...
re: roxlet
Fresh homemade linguine pasta with pesto and zucchini. A perfect way to get rid of leftovers - toss it all in a pasta!
Homemade Linguine with Pesto and Zucchini
(Makes about 12 oz. pasta)
2 cups all purpose flour, plus additional for dusting
3 large eggs, room temperature
1/2 teaspoon salt
2 medium zucchinis, sliced
1/4 cup fresh basil and pine nut pesto
sea salt
black pepper
olive oil
grated Parmesan cheese
To make the pasta dough, mound the flour on a flat surface or in a large mixing bowl, create a well in the center and pour in the eggs. With a fork, beat together the eggs and start incorporating the flour, starting with the inner rim. As the dough starts to pull together, begin kneading the dough by hand. Don't worry if little scraps of dough do not get incorporated. Knead the dough for about 10 minutes until it becomes an eggy color, soft and elastic. Roll the dough into a ball, wrap in plastic and let rest for 10 minutes.
To cut the pasta, divide the dough into eight sections. Work with one section at a time and keep the other pieces wrapped up. Lightly flatten the piece into a rectangular shape, roll with the pasta machine until you get the desired thickness. Then use the machine to cut the pasta into your desired shape.
To cook the pasta, let water in a large pot come to a boil. Add in a bit of salt, then add in the pasta. Cook for about 4 minutes, until al dente. Drain the pasta but reserve some of the pasta water.
In a pan on medium-high heat, heat the olive oil. Sauté the zucchini until tender, about 3-5 minutes.
Add in the pesto and stir to mix.
Transfer the pasta into the zucchini and pesto mixture and toss to coat.
If the pasta is a bit dry, add in some of the reserved pasta water.
Serve with grated Parmesan cheese.
re: limonay
VERY nice! Don't have a pasta machine, and haven't ever made homemade pasta - that looks GOOD.
re: LindaWhit
If you have a rolling pin and a pizza cutter you can make fresh pasta. It's cheap and easy, and in my experience, the more "rustic" the big crooked ribbon of pasta is, the more delicious it tastes, especially cooked in a big pot of chicken stock.
re: limonay
Looks fabulous, limonay!
re: limonay
This looks wonderful! Sorry is this the KA attachment or hand turn Atlas or what? Very inspirational!
re: limonay
I have the same pasta machine, I think (Imperia, the smaller model)? Whenever I see someone happily using theirs, I feel pressure to drag mine out and try, again, to make friends with it. Maybe I'll give it another shot this week. I love a simple pesto on pasta for a summer meal.
re: onceadaylily
If you can possibly swing it, the KA attachment is a fantastic thing. It makes pasta making so much easier -- like two hands are really enough! It changed my attitude towards pasta making.
re: roxlet
I have nothing to attach the attachment to. ;) We were finally buying a KA last summer, but had a few unexpected leeches on our budget. We'll buy one eventually, but I'm fairly certain the dough hook will be the first attachment I buy. I am not zen enough to find kneading dough to be relaxing. And then I have to, at least, make a good show of using the birthday-gifted Imperia before I make a play for the pasta attachment. People do swear by the thing, though.
re: onceadaylily
It comes with the dough hook! Bonus!
Would it be horrible of me to be thinking of a spicy pork chipotle chili stew with beans in 95 degree weather? My food craving calendar clock has never worked.
re: chef chicklet
No. And especially not if you're going to have some frosty beer on hand. I'm doing dinner early today as last night was stifling, paralyzing hot in these parts.
re: inaplasticcup
Slow sugar cookies – Sharon
2/3 cup shortening (cold)
¾ cup bakers sugar
1 T good vanilla
Add: 1 egg beaten
Add:1 tsp milk
Sift together; 2 cups of AP flour, 1 ½ tsp of baking powder,
¼ tsp salt.
Blend creamed and dry ingredients together.
Pat the dough in a disk shape, and chill the dough for 1 hour. Then roll it out to about ½ inch thickness and cut the dough into your preferred shapes.
Bake at 375 F on silpat or parchment paper, or on a greased cookie sheet. Baking time is determined by the oven, or the thickness of the dough and the shape of the cookies. Center the rack in the oven. Do not let them golden. If you do cookie sheets, the top ones will not cook as fast as the bottom sheet.
For softer cookies remove them from the oven before they are barely cooked. Bake about, 6-8 minutes, but no longer than 10 mins.
Frost them or decorate
I rarely use the ones that use butter, because the kids like this one, and also that's a handwritten reicpe, but I'll get it too you.
Sorry for the delay - I'm all for a frosty beer with little ice buts floating in the beer!
re: chef chicklet
Thank you, thank you, chicklet! Mads will be thrilled to try these.
I'll be toasting you with my icy bits beer this evening when we're having chicken something with roasted beets and some other veg that's in the fridge. :)
re: inaplasticcup
I actually measure the dough with my lucky kitchen ruler. you can make frosting of any choice or even once in awhile I'll make hearts and dip half in dark chocolate. Not a simple sugar cookie anymore, but there tasty! Glad to help! And I think since ovens vary, just take them out before they get gold. let em rest a bit then transfer to the rack or you'll break them.
re: chef chicklet
Thanks for the heads up, chicklet. I think half of the batch is gonna get some green tea powder too. I've been wanting to make some green tea sugar cookies for the longest.
re: inaplasticcup
green tea coplies? would you mind sharing?
re: iL Divo
LOL. I'm going to assume that *coplies* is *cookies* in Androidish or iPhone-ese and say *NOT AT ALL*! :)
re: inaplasticcup
"Damn Auto-Correct!" ;-)
re: inaplasticcup
you know, I'M THROWING THIS &(%I)$#Y IPHONE AWAY
plus, no fixing from the iphone after goofed, and without a laptop to tap into, it looks as though I CAN'T SPELL
re: iL Divo
I tried once to institute an annual *LET 'ER FLY* day with my friends where we would all just let the predictive text take over and hit send no matter what unintelligible jibber jabber resulted... It was like the worst (or best) game of telephone everrr.
re: chef chicklet
I make chili aaaalllll year long, darlin'.
re: chef chicklet
Oh no, my friend, you just go right ahead! And, why is it that those that live in Hot climates still seem to make great spicy food???
re: Phurstluv
I've heard it said that people in hot climes like hot food because it indirectly cools your body. (?)
re: inaplasticcup
I understand the spicy foods realease endorphins...so maybe we don't feel the heat as much???
re: c oliver
That sounds reasonable, c oliver. I do like chilis myself, and hot weather has never stopped me from eating them!
re: inaplasticcup
They make you sweat which therefore, cools the body!
Tonight was roasted lemon shallot chicken, roasted beets (and their greens blanched and sauteed in a bit of chicken fat) dressed with a lemon garlic dressing, and a very simple risotto made with onion, butter and chicken stock.
Now sipping on a glass of Bolla pinot grigio. As I'm no longer pulling in my usual income, one of our new hobbies is finding under $10 bottles of wine we like to drink. (Boy have we taken some for the team...)
BTW, regression in pic quality as the Man was late coming home form work today...
re: inaplasticcup
iapc, what a spectacular meal you enjoyed this evening so colourful and enticing!
re: Breadcrumbs
Was thinkin the same about yours...
re: inaplasticcup
I love how you say, "Oh, chicken something with roasted beets and some other veg that's in the fridge."
And then you post this. Man. So glad I hang out with you for ideas!! And Pinot Grigio!!
Soooo, WTF is roasted lemon shallot chicken?? Yes, I may be on my 3rd glass, but shhhhhh, don't tell anyone....
re: Phurstluv
LMAO. I'm on my third one too!!! :P
I have this (usually) weekly Dissect A Whole Bird day when I carve up a whole chicken, use the carcass to make stock, and see what I can make with whatever's laying around that's hopefully different from last week's chicken.
So today was a 5 pound bird from which I took the drums, thighs, breast and wings and seasoned with:
1/4 cup chopped shallots
3 tablespoons fresh lemon juice
1 tablespoon fresh grated lemon zest
1+1/2 teaspoons salt
1/2 teaspoon black pepper
1/2 teaspoon sugar
2 tablespoons olive oil
Let it soak in the seasoning for about an hour, pan seared about 4 minutes a side then oven roasted at 400 for 30 minutes. THAT's WTF it is. Teehee!!!
Cheers, woman. Gonna go polish off the rest of this bottle now...
re: inaplasticcup
Oh we SOOOO have to get together, esp if you're in SoCal!!
I love your seasoning mix with sugar in it, I've never thought to use sugar with a chicken seasoning, good idea!
Why do you feel you need to pan sear them, they don't get brown enough in your oven? I would skip that step just to save another pan to wash! Plus I have convection to turn on if the skin is not getting brown enough.
And, yup, I polished off my bottle last night too, been a little while since I've done that, I've been trying to be good! Oh well, it's summer now anyway!!
re: Phurstluv
That would be lovely. I'm starting over in a lot of ways, and it would be awesome to make some new friends in this new chapter! Let's do work something out. :)
As to the seasoning, often when I cook with acid I find that just a small amount of sugar brings a certain balance to the flavors, much like a pinch of salt often enhances sweet foods but doesn't give them a pronounced saltiness.
I pan sear them because I like the crust that the bird gets when I sear them over direct, high heat. And I've finally gotten some of my sturdier cookware out of storage, so the pan in which I sear goes directly into the oven.
No convection for me, and, you already knew this, but not only is it no convection, it's back to electric coils!!! >GASP!!!< :o
re: inaplasticcup
Oh please do email me offline, we can figure something out!!
Good point about the counter point of sugar in a marinade, I must remember to do that more often. I do love the sear of direct heat also, but I also love convection since it will dry out a whole pan of vegs & meat roasting together in about 7 minutes. I like to pan roast also, something I'm just getting around to doing on a regular basis.
I know, HATE electric coils, but G** knows I learned on an electric stove and oven so it's better than nothing!! Still saying that propane camp stove may be the way to go, LOL!!
re: Phurstluv
Will do. Noted your comment upstream about summer schedule. :)
Now to get through move chaos... :|
re: iL Divo
re: iL Divo
drool, then wipe, drool, again
I'd just like to pop in and say that, in the beginning, WFD annoyed me so much I couldn't bear to look at it. Take-out food and leftovers, while tasty, IMO lend nothing to the Chow experience. But I've been dipping into the last few threads and there seems to be FAR less of that. I'll keep an eye out. Let me ask this. If it's a really stellar dish, do you then post it on its own thread. This thread just gets too busy. Again in my opinion.
re: c oliver
It's pretty much straight-ahead home cooking these days, and a lot of fun. Posts on random stuff consumed are blessedly few and far between.
re: buttertart
Thanks, bt. I didn't want to offend anyone. For instance, I'm having leftovers tonight and will relish every bite. But if I were to post I would have done it the first time around. BTW, it's Batali's chicken cacciatori which is amazing :)
re: c oliver
From Molto Mario or? I'll have to look at his books more seriously. Often if leftovers are repurposed and posted on, the posts are quite useful too.
re: buttertart
Molto Italiano.
Gio has said that his books come the closest to what she grew up eating. I have had nothing but winners from him.
re: c oliver
I'll have a look. If it's also Gio approved, it's gotta be good!
re: c oliver
I agree with c. oliver. A couple of weeks ago I served some of his "olio picante/spicy oil" (jalapeno, olive oil, red pepper flakes, and smoked paprika) from The Devil's Chicken in Molto Italiano as a condiment for a Spanish fideua. Our guests couldn't get enough of it. I've learned to always keep a container in the fridge - easy to make, spicy and flavorful, good with everything (I should add that while I wasn't a fan of the pepper crust for the chicken in the recipe, I love this drizzling oil).
October 2008 COTM: "Batali": Babbo, Molto Italiano & Simple Italian Cooking
re: c oliver
I know, c o, I've seen you pop in and out, and thought to myself, "What?? She hates this thread!!" So glad to see you here!!
No, I don't post it somewhere else, others may. This is one of the few threads I regularly participate on. And most of us don't post when we are doing takeout or restos, (mods hate that, but sometimes, it's just such an incredible meal, we feel we have to share, so that others can get inspired to make similar things at home) or not at all, except to tell others how great their meals look or sound.
For instance, tonight I have two sick boys at home, so bummed out since tomorrow is their last day at school with lots of fun and junk-food filled parties, we are taking it easy tonight, so no need for me to post anything. But we love having you, and I know for a FACT, you are an awesome cook, so please feel free to share with us what's for dinner at Chez Oliver from time to time!!
re: Phurstluv
+1 on the share, please. :)
re: Phurstluv
"we are taking it easy tonight, so no need for me to post anything. "
Exactly. And I HAVE seen a difference here. And am glad. Oh, yes, and you make me blush with your praise. I'll always be a beginner cook but thanks to CH I'm WAY better at that level :)
re: c oliver
Aren't we all, Friend, aren't we all!! I just mentioned to another friend that just by participating on this board and reading other people's experiences has Upped my game, which really means, expanded my little horizons just a bit more, each time!
re: twodales
Have a cool drink too, while you're at it, twodales!
Last night I made poblano and chipotle burgers using this recipe: http://www.myrecipes.com/recipe/spicy...
Instead of sirloin, I used 99% lean ground chicken and reduced the poblano to one pepper. I also omitted the bread paste, which another Hound mentioned negatively affected texture. They were good---the chipotle crema was fantastic, and the burgers, well, they were about as good as you get for 99% lean. I added a little bit of garlic powder and Bragg's amino acids in the burger mix to amp up the flavor a bit.
On the side we had grilled summer squash marinated in Good Season's dressing doctored up with oregano and chives and asparagus with herbs and garlic.
re: ChristinaMason
Whoa... why the 99% lean ground chicken? You guys on a diet or something? '-)
re: linguafood
It was on sale, and plus, trying to cut calories/cholesterol a bit. The never-ending project :)
re: ChristinaMason
Those sound really good. I just printed the recipe - thanks!
re: ChristinaMason
Sounds yummy, CM! PS - what are Bragg's amino acids, and how does that boost the flavor?
re: Phurstluv
Bragg's are similar to soy sauce. I think they're something like hydrolized yeast (AKA natural MSG), but not sure. Here's a link: http://www.fitsugar.com/Whats-Deal-Li...
Buffalo mozzarella with baby roma tomatoes & fresh basil aka insalata caprese, followed by a very simple pasta -- spaghetti with (more of the above mentioned) baby romas, anchovies, garlic, red wine. Shaved parm regg on top.
Water and sand tomorrow (had a 4-course dinner yesterday...) :-D
re: linguafood
Sounds simple, elegant and delicious, linguafood. :)
re: inaplasticcup
the water and the sand? haha.
i ended up cheating just a tad and added a bit of tomato paste to the fresh tomatoes (with which I went through the trouble of blanching & peeling, cause I'm not that fond of the skin in the sauce. not that I always do that. generally, i'm pretty lazy) - afraid they may not yield enough sauce.
I made very little pasta, but enough for a plate each -- and after two big balls of buffalo mozza it ended up being fine.
The pasta was a little 'too saucy' for my man. I sometimes really do wonder why I ask him for his honest opinion '-)
re: linguafood
They WILL tell you, won't they.
re: linguafood
If water + sand = <cocktail of choice> on the beach, then that too. :)
We are having grilled Lime Mojito marinated chicken breasts with a Roasted Corn and Tomato salsa, Saffron Rice, and green beans with red bell peppers.
Lime Mojito Marinade
2 shallots, peeled, trimmed and chopped fine
1/4 cup coarsely chopped fresh mint
1/4 cup rum
1 tbl. freshly grated lime zest
3 tbl. honey
3 tbl. olive oil
1/2 tsp. kosher salt
Combine ingredients until well blended. Use with protein of your choice.
Roasted Corn and Tomato Salsa
1 cup roasted corn kernals
4 roma tomatoes, seeded, peeled, diced
1/4 cup red onion, minced
1 tsp. minced jalapeo peppers
2 tbl. chopped fresh cilantro
1 tbl. freshly squeezed lime juice
Combine ingredients, mix well, season with salt and pepper if desired.
re: cookinforcash
I have fish tacos planned for this week, and the lime mojito might have made an excellent marinade for that fish. I usually go for a crushed red pepper-paprika-cumin sort of thing, but this sounds delicious. And I'm *kicking* myself for forgetting the shallots at the market today. But I'll keep this in mind, cfc.
re: cookinforcash
I have all these ingredients (usually do). May be on the menu for the weekend. Thanks.
For dinner it will be Veggo's shrimp, corn and poblano soup.
I still have white corn off the cob in the freezer from last summer.
re: cookinforcash
what a great idea, we love mojitos, and it's nice to have a recipe to use up some limes from the bag I bought, and just don't want to juice them.
But curious as to why not juice in the marinade? Maybe the rum is enough of an acid and the zest adds enough flavor? Just wondering. How did they taste?
re: Phurstluv
We liked them, the mint gives a nice flavor although I thought they needed a bit more lime, next time I will decrease the amount of rum and add some freshly squeezed lime juice to the marinade. The salsa was fantastic as is. That recipe is a keeper.
After a busy day, we've decided we would like pasta salads. Salads, plural, as we disagree on what the salad should consist of. He's old-school family-reunion style, while I'm just not in the mood for a mayo and pasta thing that immediately declares war on my jeans. And, while shopping today, he handed over a jar of giardiniera, and said it would be 'interesting' in his salad.
His: Rotini, tuna, olives, giardiniera, and chopped medium-boiled egg. He left the dressing to me (provided it has mayo), and I think I might mix mayo (thinned with olive oil), and red wine vinegar. I might add a little dijon mustard. Apparently the giardiniera serves as his sole vegetable today, as he is adamant that this is what he wants in his salad (but I'll steam some broccoli for a side, and leave it up to him, knowing he always says yes to steamed broccoli).
Mine: A much smaller salad of spinach, wilted with a bit good bit of orzo, tomatoes, olives, walnuts, shaved parm, with a balsamic, dijon, and olive oil mix. I have tortillas left in the fridge, and might roll mine into a wrap. I'll keep my share of the eggs for later, to have sliced, and dipped in soy sauce. I am curious about the giardiniera, but think my salad is going to be tangy enough on it's own, but I do think it might be very nice in his mayo-based pasta.
And I didn't tell him that I had the makings for giardiniera because I was tired. ;)
re: onceadaylily
Aww... You're good to make it just like he likes it. Lucky dude. :)
I was planning on another dish using mascarpone but decided to go simple tonight - fresh rosemary, thyme and parsley finely chopped and mixed with minced garlic, salt and olive oil. Schmeared under the skin and over the skin on a couple of bone-in/skin-on Frankenchicken breasts. They'll be roasted until crispy and done (although it's a *tad* warm to be turning on the oven - I might see if they'll fit easily in the convection oven).
Sides will be steamed green beans and some leftover basmati rice.
re: LindaWhit
Linda... admit it: you are in love with your Frankenchicken!
Sounds nice, tho. How can one go wrong with herby, crispy chicken? :-D
re: linguafood
LOL! The Frankenchicken come in handy when I need them for chicken salad. And yes - the herby, crispy, garlicky chicken was quite heavenly. And I don't even need it for lunch tomorrow, as we're having a Company lunch (every two weeks or so). And since I suggested it, it's my choice. I'm thinking Chinese? ;-)
re: LindaWhit
Salad is about the only thing I like to have the Frankenbreasts around for too. But if you make them crispy, they are certainly easier to eat. :)
re: LindaWhit
Linda, I have a great Martha recipe for large chicken breasts that roasts them easily, with a stuffing made of parmesan, breadcrumbs, lemon zest & parsley that you slip under the skin, and they roast up beautifully with crisp skin and flavorful meat! And you could do one at a time, if you wanted! Let me know, and I'll paraphrase or send the link, they are delicious and wicked easy!
re: Phurstluv
Post away, Phurst - if I don't choose to use the recipe, someone else might! (Is it online somewhere where you can link it?)
re: LindaWhit
Someone like me! thanks!
re: LindaWhit
Prolly, but I think I already retyped it to my hard drive:
This is from Martha Stewart Everyday Food Mag, I don't remember what the f*ck edition or year so don't screw me, mods and erase it cuz I'm not technical enough to include that, give us Moms a friggin' break!! (Sorry All, had to get that off my chest, aaahhh, feel better now!!)
Parmesan stuffed Chicken Breasts
Serves 4
1 cup flat leaf parsley leaves, chopped
¼ cup plain dried breadcrumbs
¼ cup grated Parmesan cheese
Grated zest of one lemon
coarse salt and pepper
4 bone in chicken breast halves
1. Preheat oven to 450. In a small bowl, mix parsley, breadcrumbs, Parmesan, and zest. Season with ¼ teaspoon each salt and pepper.
2. Divide parsley mixture into four mounds. Carefully loosen chicken skin with fingers; tuck parsley mixture under skin. Season chicken with salt and pepper. Place in a 9 x 13" roasting pan.
3. Bake until skin is crispy and chicken is cooked through, about 30 minutes.
re: Phurstluv
Here's the link: http://www.marthastewart.com/338472/p...
re: Phurstluv
thanks and glad you got it off your chest too
re: Berheenia
Thanks, Linda, and you're very welcome, Berheenia! I do feel much better now!
re: Phurstluv
Making it tonight with some oven roasted asparagus, onion and fennel - the oven will already be on for the chicken or it would be salads. The weather has (finally) been so beautiful that this is the first meal I have cooked since Friday- we have been out for breakfast, lunch, drinks and pizza, sitting outside as much as possible.
Baked ribs. Yes, you heard that right.
I cribbed "The Little Sisters Baked Ribs" recipe. I baked pork ribs, not baby backs, not country ribs. Corn on the cob. beer, wine and the last of the raspberry cake rounded out the meal. Man, the house smells great.
We'll dig-in shortly. Nice to see (TV) the Yankees sweep Texas.
re: steve h.
Ain't nothin' wrong with some baked ribs. I notice peeps from the Midwest like to bake their ribs a lot. And those big, meaty pork ribs are my fave. (Baby backs - boo.)
re: inaplasticcup
Mighty tasty stuff.
re: steve h.
I was thinking of grilling pork ribs this weekend, but this sounds interesting. Care to share the recipe?
re: Rubee
(10 good-sized pork ribs, maybe 3.5 pounds)
2 cups bottled chili sauce
1 cup cider vinegar
half-cup golden brown sugar
6 tablespoons Worcestershire sauce
2 teaspoons Tabasco sauce
2 teaspoons ground pepper
1.5 teaspoons salt
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon dried thyme
half-teaspoon dried mustard
1.3 cups water
two-thirds cup cider vinegar
For sauce: Combine all sauce ingredients in a heavy, medium saucepan. Simmer until thick, stirring occasionally, about one hour. Can be made 1 week ahead. Cover and chill. Bring to simmer before using.
For rub: Mix first six ingredients in small bowl. Set aside.
Place ribs in a single layer in a heavy, large baking pan. Rub spice mixture all over ribs. Cover with plastic wrap and refrigerate at least four hours. Can be prepared a day ahead.
Preheat oven to 325 degrees. Pour 2/3 cup water and 1/3 cup vinegar in each of two large baking pans. Place one metal rack in each pan. Arrange ribs on racks in pans. Bake one hour. Baste ribs with some sauce and continue baking 15 minutes. Transfer ribs to plates and serve.
Note: Timing can be tricky depending on thickness of the ribs. Adjust heat/time as necessary.
re: steve h.
Thanks so much!
re: steve h.
I'm assuming you're using spare ribs then?
re: Phurstluv
Tonight we had dinner with the Man's brothers who are way into gringo-Mex, so I (almost literally) threw together a g-Mex pie with tortillas, taco seasoned ground beef, doctored refried beans, and some shredded cheese. Fresh pico de gallo and avocados to make me feel a little better about the meal (which is now lounging in my belly a little too long for comfort).
LOL. Reminds me of the stuff I used to make when I was in high school... :P
re: inaplasticcup
But dang, does that look good!! I cannot show my husband these pictures, he will demand that this be reproduced at our house pronto, and we have too many places here to get that great, lounging in the belly too long, gringo-mex here. But nice show, as usual, iapc.
re: Phurstluv
I know, huh? Dude food for sure, Pl... ;)
A few days ago I cooked a pot roast and mashed potatoes for a friend who loves that. Not my fave. There were leftovers and I was trying to figure out what to do with it. Then, today, my neighbors had a personal tragedy, their dog died so I decided to cook dinner for them and take it over. I made potato sandwich rolls out of the leftover mashed potatoes and shredded the pot roast with sauteed onions and the leftover meat juices for sandwiches and made potato salad to go with and brought it to my neighbors house. No veggies though.
re: Floridagirl
Really thoughtful of you, Floridagirl. Bet your neighbors were appreciative. :)
re: inaplasticcup
They were, we have a good neighborhood where we're friends and I kinda make bread for everybody all the time but I was kind of shocked at how good the sandwich filling tasted. I'm not a pot roast fan and initially I was going to use barbecue sauce but when I saw all the good juices left I used that instead and that's something I'd like to eat. Not so much the pot roast but the leftovers, yes. Isn't that what cooking and food is all about, at home anyway, to take care of people. Maybe those of us on Chow take it more seriously but that's how I take care of people because it makes everybody feel good.
re: Floridagirl
Excellent point and well said.
re: Floridagirl
How nice of you, what a wonderful thing to do, with your own leftovers even, a beautiful gift.
Healthy dinner tonight with the leftover roast chicken I marinated in The Ginger People Ginger Sesame Sauce from earlier this week. I made a salad of red leaf lettuce, cilantro, cucumber, sliced red chili, and scallions, topped it with chicken, and used the same sauce as a vinaigrette, with a sprinkling of toasted sesame seeds and a drizzle of cucumber-melon balsamic. Friends of mine have just gotten into the balsamic and olive oil business so I have all sorts of fun vinegars and oil to try.
re: Phurstluv
Hi Phurstluv, sorry I missed this! It's actually not a recipe, just a type of balsamic vinegar my friend is starting to sell. She gave me a bunch of samples (including that one, mango balsamic, chocolate raspberry balsamic, etc. - lots to try)
re: Barbara76137
Awww, but still sounds wonderful, Barbara!! I love just about anything covered in tartar sauce!!
i have a lot of catching up to do with you all! back from Bolivia and suffice to say the jeans i struggled so mightily to fit into for the trip are now back on the painful side of tight. i am just not one of the fortunate who contract parasitic infections on their travels.
I'll mention highlights, and then get back to cooking: llama (yes, llama - and boy howdy, was it the most delectable piece of steak i've ever had); anticuchos, which are beef hearts sliced thin and skewered and grilled over charcoal, then slathered with a spicy peanut sauce and served with boiled potatoes. swoon-worthy. Butter & garlic sauced fried trough from (and sitting ON) Lake Titicaca..... you know what, too much to even start getting into. it was mostly alllllll good, the trip was fantastic. amazing how much a city can change in some respects, and not at all in others. best food i had was in people's homes (and no, i don't think that's always necessarily true, especially if you're lucky enough to live in a good restaurant food city.) glad to have gone, glad to be back!
it did inspire me, tho, the 1st day i was home (after 2 hours sleep and a full day of work) to go into the kitchen and make spicy llajwa (bolivian hot sauce) with the contraband locotos - hot peppers - i snuck in, as well as a version of tunta (a white, freeze dried version of potato) i had at a cousin's house, made with a mild fresh cheese and egg, which paled in comparison to theirs. and a lomo montado - a simple carne asada with an egg fried on top, which is very standard fare there. also, a big salad, which is NOT standard fare. the 2 times i had salad i had to pour about half a bottle of vinegar on it, because they water it down! very strange, my countrymen. oh, and as a "side dish", some of the wonderful liverwurst which i can absolutely inhale when i'm there that i also managed to sneak thru customs. on some ciabatta. i have half a tube left. i also brought back something known as charque-kan, which is where the word jerky originates from, and is essentially a plastic tub of dried shredded salted meat. fattier than our jerky here, so a bit more flavorful. as evidenced by the fact that by the time i got home from work the day after arriving, the BF had eaten the ENTIRE TUB. so much for savoring my mementos!
tonight the boyfriend made roast chicken thighs, with salty, crackly crispy skin, and fried potatoes, and another big salad. hit the spot. now i'm ready for a nightcap. good to back, will spend some time reading about all your culinary delights! and then, back to the WW thread, and the gym, big time.
oh, edit: i did actually cook once, my last night there. by chance i found a jar of pine nuts in a local market and decided to make pesto for my family in La Paz, which I remember my grandmother actually preparing a lot when she'd visit us in the states. But this family group hadn't had it, and they loved it.
re: mariacarmen
your trip sounds amazing, mc! and now i want me some of that llama steak. sounds llummy!!
re: mariacarmen
Sounds like an AMAZING trip, mc! And welcome back!
ETA: I cracked up reading that your BF ate the entire tub of charque-kan. ;-) (And you snuck through a LOT of contraband food!)
re: mariacarmen
That sounds like a great foodie trip! Welcome home!
re: mariacarmen
Welcome back, girl! It sounds like you've had an amazing trip, lucky you. I'm picturing your boyfriend just eating a little of the meat from the tub, but it's soooo good that he keeps promising himself that each bite is the *last* one, but he can't stop, and then he gets to the point where there's only two bites left, and then it seems rude to put the tub away with only two bites in it . . . I've been there many times. Again, welcome home!
re: onceadaylily
You should be a screenwriter, oadl, that is such a great visual, let me know if you need a job, I may have some connections, your writing always seems to be so visual and incredibly descriptive!!
re: Phurstluv
You are incredibly kind, Phurst. I may take you up on that someday. I'm job-hunting at the moment for something that pays my bills, but leaves me enough time to stay focused on my projects. Interviews make my skin crawl.
re: onceadaylily
Sending good wishes that you find just what you're looking for, lily... :)
re: onceadaylily
yep, LW & OADL, it was comical. i came upon the empty tub and said "you ate it all??" the sputtering response was "Oh! sorry! i didn't know,,, no, not ALL - i left you SOME...." (three shreds.) In the meantime, the tiny dark chocolate bar i'd purchased for him specifically at the La Paz airport (Ceibo, purportedly the best chocolate Bolivia has to offer), he actually felt bad about wolfing down, even knowing that my penchant is for fatty/salty things. not bad enough to not eat the whole thing, of course. I keep telling him he's lucky he's so damned cute.
re: mariacarmen
I keep telling him he's lucky he's so damned cute.
That's often their saving grace in situations like these. ;-)
re: mariacarmen
That all sounds so fabulous, mariacarmen. Especially the grilled hearts. (I LOVE offal.) I've never had Bolivian food. Are the flavors similar to Peruvian cuisine?
And welcome back, by the way. :)
re: inaplasticcup
Anticuchos in particular are just like their Peruvian counterparts, IPC, with the exception of a peanut sauce that the Bolivian version added. a lot of food is similar between the two countries, with Peru featuring more seafood (having access to the sea), but of course there is always the age-old competition. I heard several Bolivian family members say that Bolivian food was the best in the world because it's so complex. Personally, i've found many similarities in Peruvian & Bolivian dishes, and I love them both.
re: mariacarmen
Welcome home mc, what a wonderful culinary adventure!
re: mariacarmen
YAYYYY!! Welcome back, MC!!! We missed you!!!
GET OUT!!!! LLAMA is better than good ol' American Steers? So nice that you cooked for them too, and they loved your pesto!!
PS - My MIL is firmly jealous that you did Machu Pichu AND Lake Titicaca!! ( why do I giggle when I say that, Titi - Caca, hehehehehe!!!!) Not to mention the food and environment!!! Heck, we're ALL jealous!!
And I must know more about the liverwurst, I would move Heaven and Earth, AND undergo one of those scanner machines that showed the world my naked body to smuggle THAT home!! I HAVE NO SHAME!!!!
And I won't even go into my husband's heavy jerky habit!!! OK, looks like we need to go to Bolivia and I never even knew I was missing something!!! Glad you're home!! xxoo
re: Phurstluv
thanks everyone! what a nice welcome home from you all!
PL, Llama was just so amazingly wonderful, i was amazed. not as chewy as a good steak, but so incredibly flavorful and tender. all i can say is that i now understand the decline in the llama population compared to my time there 17 years ago. They finally decided to taste them! Poor things, they are so beautiful, too.....
Machu Pichu was not this trip, that was a looooong time ago, i stayed firmly planted in La Paz this visit. as for sniggering like a schoolboy at Lake Titicaca and all that that silly word to us implied, we did that growing up all the time! Also- Potosi - a very well-known Bolivian city - was constant grist for the childish mill - "poto" meaning "butt" in some Andean language (Aymara? Quechua?), and so for us it was always "Poto Si? Poto No!"
The liverwurst is produced by a company called Stege, and it's the creamiest, fattiest liverwurst i've ever had. very pale, almost pink in color, and just very buttery. I've had russian versions that are similar (Stege is a German company, i believe, but i could be wrong), but nothing else that's compared. i could eat it with a spoon straight out of the tube. And when family wasn't around, i did.
It's quite a sight, that country. I wish I could share pics with you all, but have no desire to have them deleted by the well-intended mods. Anyway, you ever decide to go to Bolivia, you let me know. Also, what should be known is that you can eat CHEAP there. the most i ever spent, paying for our family there to eat at a "nicer" restaurant for 6 of us, was $60, with bottles of wine and/or cocktails to boot. (Wine from the Tarifa region is actually very, very good, and has won its share of awards.) Most of the time i could eat a 3 course "regular" typical lunch for $1.00. Yeah, A DOLLAR.
re: mariacarmen
Why dont you post on the South American board? It needs support.
re: c oliver
i thought about that, C Oliver, but doesn't it have to be about specific restaurants? I'd mostly be posting about great meals i had at family/friends' homes, and street food i picked up (no-name type of places - i'm sure you know what i mean, from your time in Brazil.) but i'll go check out that board.
re: mariacarmen
A trip report is always welcome on the world boards, it seems to me. I'd love to read it.
re: mariacarmen
I've posted about general observations regarding food, including pictures from farmers markets and meals I've cooked. We have an apt. there and eat most lunches out and cook most of our dinners. I think prospective visitors like knowing about such things. BTW, the majority of our lunch places are of the no-name variety. I think that really helps people who have insecurity about breaking away from the tourist areas. Look at some of my posts and you'll see what I mean. I also owe the board stuff from the last trip.
re: c oliver
i took a look at some bolivia posts and i see what you mean. thanks, and i'll take a look at yours as well, and will post later. thanks again!
Thought it was going to be a bust because I didn't had any side dishes but it turned out great:
Turkey Meatballs:
8 oz ground turkey
1/4 cup golden raisins
1/4 tsp cinnamon
1 egg
1/4 cup breadcrumbs
1 bunch scallion, white and light green parts sliced
salt and pepper
Mix together ingredients. Form Tbsp sized meatballs. Broil 8-9 minutes turning once to cook through.
Then I sauteed some spinach with a little butter and EVOO, added salt, pepper and a little honey and nutmeg. Tossed the spinach with some cooked penne with a little butter and a few tbsp of feta cheese and then added the finished meatballs. It was delicious. Topped with a little parm cheese for extra saltiness.
COTM be damned, I needed to cook w my wonderful veggies fresh from the market today! I was so excited to get the first of the season arugula, basil and tomatoes! No bitterness at all in that arugula, just a nutty warmth that was screaming . . . put me in a pasta! A quick search in EYB provided a Donna Hay recipe for Pasta with Fresh Tomato Rocket Sauce from New Food Fast. I even made another batch of ricotta for this dish. There's something so soul-soothing about dining on a meal with ingredients that were still in the ground less than 24 hours prior!
re: Breadcrumbs
Arugula with pasta - one of my favorite combos. Colorful and mouthwatering once again, Bc.
re: inaplasticcup
If not growing one's own, I think WFs is amazing. The best I've ever had, even when getting from my farmers market.
re: c oliver
co what is WF?
re: Breadcrumbs
Whole Foods, maybe?
re: onceadaylily
Yep. Whole Foods.
re: c oliver
Thanks oadl & c o !
My Middle Eastern-inspired baked eggplant is out of the oven and cooling to room temperature before serving. The apartment smells so good right now!
1 medium eggplant
1 Tbsp. canola oil
1 medium yellow onion, diced
1 medium yellow bell pepper, diced
1/2 tsp. kosher salt
2 C. leftover cumin rice (or any cooked rice, plus a 1/4 tsp. of cumin seeds)
6 sprigs cilantro, chopped finely
8 large mint leaves, chopped finely
2 Tbsp. tahini
1 Tbsp. red wine vinegar
juice of 1/2 lemon
1/2 tsp. ground sumac
1/4 tsp. freshly ground black pepper
1 Tbsp. extra virgin olive oil
pinch of ground sumac
pinch of ground black pepper
1. Cut the eggplant in half lengthwise, then cut a small patch of skin off of each half so the eggplants will lie flat on the baking sheet.
2. Using a spoon, scoop out the flesh of the eggplant halves, leaving a 1/4"-thick layer.
3. Chop up the eggplant coarsely, and set aside.
4. Heat up the canola oil in a medium (10-inch) cast-iron skillet over a medium flame. Add the onions, bell pepper, and salt, sauteeing for about 10 minutes, or until onions have softened and begun to brown. Add the eggplant and sautee another 10 minutes, until eggplant has softened and become translucent.
5. Transfer the onion, pepper and eggplant mixture to a large mixing bowl. Add the rice, cilantro, mint, tahini, vinegar, lemon juice, and pepper to the bowl. Stir until evenly mixed.
6. Preheat the oven to 350F. Line a baking sheet with aluminum foil.
7. Place the eggplant halves on the baking sheet. Scoop the filling into the eggplant halves, mounding it generously. Drizzle both halves with olive oil, then sprinkle on a pinch each of sumac and ground black pepper.
8. Bake for 40 minutes, or until the filling is lightly browned on top and the eggplant skins have become tender.
re: operagirl
Sometimes I think the only reason I come to this thread is to remind myself what I *forgot* to get at the market (eggplant *sigh*). I'm taking this recipe over to my files though, operagirl. It sounds like a very satisfying meal. I did something similar with squash a few months ago, and I really liked it.
re: onceadaylily
Glad to hear it! I'd love to know what you think if you try it out -- it turned out really, really delicious. Boyfriend and operagirl approved.
re: operagirl
I can't believe I forgot to come back and tell you what we thought (and apologies for resurrecting a WFD more than one thread back, kids), because we both *loved* it. I wound up making it fairly close to your recipe, save for the rice was tomato based, but I was still able to use all of the same spice elements (the sumac was very nice used in this way, and I added cumin to the rice). I paired it with mashed cauliflower, and a pan of roasted green beans, pearl onions, tomatoes and parmesan. Dinner wasn't even half through before the man requested I make it again soon. Thanks for the recipe.
And congratulations of the Chow win, OG!
re: onceadaylily
Ooh, so glad you enjoyed it! So nice to hear.
Tonight, we (my mom and I - we're at my parents' place) made bibim naengmyun (Korean buckwheat noodles dressed in a seasoned gohchoo jahng (red chili paste), with some mahkgulli (rice wine) on the side.
The last pic is just to show off the chohnggahk (radish) kimchi my mom made today. Had a couple of bites and it's lookin' like a good batch in a few days. :)
The mahkgulli's sideways because that's how everything looks after you polish off a couple bottles of it. :P
re: inaplasticcup
When does the restaurant open up?
re: steve h.
Haha. I'm still waiting for that half mil to materialize so it won't be complete folly to contemplate it...
And then there's also the part about how I'm too lazy to work the 16-18 hour days my parents used to work when they had theirs. :|
re: inaplasticcup
YUM! I'll take a big jar of that kimchi please!
re: inaplasticcup
Stunning iapc, as always. A question about the bibim naengmyun, is that a hot or cold noodle dish?
re: Breadcrumbs
Thanks, Bc! It's a cold dish. Naengmyun (buckwheat noodles) is usually served cold. There's moohl (literally *water*) naengmyun which is served in an icy cold beef based broth, which is a summer favorite (and my preference between the two).
Tonight was a pesto cream sauce my DH whipped up with some of his homemade quark and herbs from the garden. We had that tossed with fettuccine from the refrigerator section and blanched asparagus, plus a side of heirloom tomato slices drizzled with olive oil and good syrupy balsamic.
re: ChristinaMason
Sounds like spring on plate! And... homemade quark? Is that good with hot food? I'd think it'd curdle, since it's not like sour cream or creme freeeeeesh.... in any event. Consider me impressed!
re: ChristinaMason
Sounds lovely CM. The thought of that "syrupy" balsamic over the tomatoes made my mouth water!
re: ChristinaMason
How does he make quark?
re: buttertart
He mixes cream and milk, cultures that with an active-culture buttermilk (an organic one from Whole Foods), lets it clabber for 24 hrs., then strains in cheesecloth until thick. Good stuff. It tastes like sour cream to me.
Or at least, I think that's how he did it :) In any case, it seems to have worked. The dough for Topfengolatsche (an Austrian quark pastry) is proofing now...
More Asian for me today. This time lunch was Vietnamese. Bun (rice noodles) with the leftover pork filling for Cambodian omelets (really good with this!), scallions, cilantro, mint and Thai basil from the garden, cucumber, chili, and plenty of spicy nuoc cham.
For the weekend - requests from E for Father's Day so I'll be making a glazed ham with biscuits on Saturday, ribs on Sunday, and a carrot cake. Cherry pie was another request for the weeked, but I ended up making it last night. I used the Oregon Fruit canned sour cherry recipe - with sugar, cornstarch, butter, and almond extract.
Ham, fried potatoes, brown beans, cornbread, and wilted lettuce with green onions out of the garden
re: Breadcrumbs
How about wild mushroom risotto with the peas added at the very end?
re: c oliver
A lovely idea c o. Sadly mr bc detests risotto. He says it reminds him of rice pudding!
re: Breadcrumbs
Heathen :)
How about Hazan's carbonara but add the mushrooms to the pancetta/bacon, oil, wine mixture and then the peas at the end?
re: Breadcrumbs
Inspired by c oliver's suggestion of carbonara but without any bacon on hand (I know, how does that happen?!!) I decided to use some prosciutto along w the fresh peas and mushrooms. I also had some baby leeks and added couple of those as well. Finished w a bit of the pasta water and, a splash of cream and topped w parmesan, all's well that ends well! Honestly a bowl of those fresh peas alone would have satisfied me though!!
re: Breadcrumbs
Glad Marcella and I were of help :) That looks great. Like you, I too could just eat those peas (with some butter!).
re: Breadcrumbs
I think you've just managed to tell me WFD tonight, Breadcrumbs - I have all of that (although I do have bacon, not prosciutto and they're frozen peas, which will just have to work). I do have to make sure I have some fettuccine, however. And if I don't, perhaps some fresh peas will be purchased. :-)
re: LindaWhit
Great Linda, I hope you enjoy it as much as we did. It really did feel like a springtime meal! I hope your painting went well yesterday afternoon.
re: Breadcrumbs
Half-bath trim is DONE. Since it's a half bath, it only took a few hours. Today will be the walls - at least one coat. I'm getting there, slowly but surely. :-)
re: LindaWhit
Sounds like a very successful day Linda and I always find trim work to be fussy. Best of luck w the walls today and have a lovely dinner!
re: LindaWhit
Garlic & cheese steak tips? That a new one on me!
re: Phurstluv
Yup, I've had them once before - they are fabulous! Seems to be garlic (and LOTS of it!), grated Parmesan cheese, minced parsley, and olive oil. They've got other types of marinated chicken, beef, lamb, ribs and pork - teriyaki, Chicago, Sweet Asian, Burgundy and a few others. But I've only had the garlic and cheese. I figure I'm not going anywhere - I can ooze garlic from my pores tomorrow without bothering anyone. ;-)
re: LindaWhit
sounds yummy, and a nice butcher shop!
Tonight we'll grill some boneless pork loin chops (rub or marinade still up in the air.... advice?). Served with sauted apples and baby red onions (from the farmer's market) in homemade butter from grass fed cows (also from the farmer's market) with perhaps a splash of lemon juice and a pinch of celery seed and brown sugar. Oh, and 'crashed potatoes' - the basic version with a drizzle of EVOO and S&P. And the bread basket will be filled with Chebe 'balls' http://www.chebe.com/
re: PamelaD
Sometimes I like to marinate my porkchops in a soy/balsamic/garlic/rosemary/olive oil dealie with a touch of sugar to take the edge off the balsamic. Sounds like it might go with your apple & onion medley.
Homemade butter - we ran out of the batch we made about a month ago and I think we're overdue for another family butter churning project. Cheap, cheap entertainment. :P
re: PamelaD
If you're going with sauteed apples and onions as a side, I'd try something a bit tart or spicy for the pork chop marinade as a counterpoint...maybe something with freshly grated ginger?
Tonight we're still up in the OC so I've got easy access to my favorite Asian markets.
Hwae dup bahp (Korean style sushi rice) with yellowtail, halibut, halibut belly, salmon and uni mixed with crunchy veg - red and green cabbage crisped in ice water, cucumber, daikon sprout and perilla leaves. All tossed with some cho gochoojahng (seasoned red chili paste).
A bowl of dwenjahng (Korean miso) soup to sip between bites and this bowlful of mahkgulli I'm still sipping on (which I needed because somebody put Energizers in my kids today). :)
re: inaplasticcup
You made all that ! Wow. I'm SO impressed. I still wish y'all would do individual posts on HC to get an audience for these outstanding meals.
re: c oliver
Thanks, c oliver! It never occurred to me to post an individual meal thread. I guess it would also give us an opportunity to discuss dishes at length. I'm gonna give that a go sometime in the next week. Thanks again for the encouragement and post inspiration. :)
re: inaplasticcup
My pleasure. As an outsider (of WFD) there's just too much going on IMO. When you cook something that knocks your socks off, give it a bigger audience. Please.
re: inaplasticcup
Wow that looks so good! And the pictures are amazing! Loving your posts IAPC!
re: jenscats5
Thanks, jenscats! :)
Still inspired by my recent trip, and having a father, and now a BF, with teeth issues (don't ask), i made something soft and chewable - an Albondigas Criollo dish from a Bolivian cookbook (i am just soooo bolivian right now!) - basically meatballs in a sauce of long and slow cooked onions, cumin, oregano, s&p, chile pepper and/or paprika. The meatballs had minced mint in them, which i think is meant to imitate an herb they have that we don't have here - huacataya (which seeds i snuck in, but obviously haven't had a chance to plant/sow yet.) They were very tasty, with a dark flavor, almost like a mole, only simpler, obviously, but the repetition of sauteeing the herbs/onions, adding water until it absorbed, like risotto, adding more water, repeating, etc., made for a dark rather complex sauce. of course, they were too spicy for my dad, but my sister will repair that for him. For the BF i also made mashed potatoes with chive and green onion cream cheese and lots of butter to accompany the meatballs.
tomorrow for father's day we're going to make my most favorite ribs ever: http://www.gourmet.com/recipes/2
dunno with what else yet. really doesn't matter.
re: mariacarmen
You had a broken link, MC - here's the correct one: http://www.gourmet.com/recipes/2000s/... And oh MY they look good!
re: LindaWhit
Thanks Linda! They were very tasty.
re: mariacarmen
I love those ribs too mc. Last time I used hot smoked paprika in place of the cayenne and that was also nice for a change of pace. Enjoy your dinner w Dad!
re: Breadcrumbs
Thanks BC!
Dinner was supposed to be lamb shanks but I just ran out of time yesterday. But I had thrown a corned beef in the slow cooker just to get it out of the freezer and have sandwiches during the week. I sliced a large Yukon gold potato on the mandolin, soaked in water, drained and dried well. Fried them in duck fat with a little garlic and onion. After the potatoes got to cooking I put large chopped piece of corned beef in the skillet also. When crispy and done, I cracked two eggs on top, covered and cooked til the whites were set but the yolks still runny. If I say so myself :) it was fantastic --- and so easy.
re: c oliver
That sounds fantastic! Suddenly I want that this morning to go with my coffee.
re: c oliver
Holy smokes - that sounds absolutely WONDERFUL!
re: c oliver
Potatoes... in duck fat. YUMS.
re: c oliver
Potatoes fried in duck fat...I could eat those til I fell over in a carb coma.
re: shecrab
It was one of those meals that we all stumble into occasionally. Still thinking about it and may have a breakfast breakfast of it soon.
I found a beautiful piece of wild salmon at the market yesterday. Cooked it very simply in my cast iron pan with salt and olive oil, nothing more.
I'd made a pasta and kale dish a couple of days ago, a recipe I found here which called for penne, olives, onions and feta, and after a couple meals/snacks from it I wanted to morphe it into something new. I tossed it with a half a jar of homemade tomato sauce, put it into a cazuela with some mozzarella slices on top and baked it until it got brown and melty. So delicious with the simple salmon. You know how kale can be delicious raw or lightly cooked, but then you cook it aggressively and it just kind of melts into tender greens? That's what happened, I loved it.
I asked all the Dad's what they'd like for dessert for Father's Day and got three different responses (of course). So, between making a peach and mulberry crisp, and the components for a lemon meringue pie and a coconut cake, this was a very easy meal to throw together on a Saturday night. Glad I didn't succumb to the taco truck last night.
eta: It was Breezychow's kale and pasta recipe. Good, fast, and simple and a great dish to have around.
Thanks to Breadcrumbs' post from yesterday, I'm going to be a copycat. Which is OK since I like cats. ;-)
lthough major DUH moment at the stupidmarket (appropriately called that as *I* was stupid!). I completely forgot to look for fresh peas. Big dumbhead, I am.
So it'll be Fettuccine Carbonara, of sorts. I'll use mascarpone cheese and a bit of heavy cream along with freshly grated Parm-Reg for the sauce. Peas (frozen and thawed), sauteed mushrooms, a thinly sliced and sauteed shallot, and crispy applewood-smoked bacon will round out the fettuccine dish that will be sprinkled with freshly minced parsley and additional Parm-Reg. Some garlic bread alongside, and maybe a salad (which would probably be a good thing for me to make so I have it for work lunches - we'll see).
Happy Father's Day to all the Dads and honorary Dads (those of you who are mentors and role models to kids not your own) out there!
re: LindaWhit
There's lots of talk of mascarpone going on around these parts and it's giving me mascarpone envy. That sounds so delicious, Linda.
My MIL is in town, and I haven't cooked a dinner yet, since end of school parties, going away parties, etc have been consuming our time, but we've had great lunches out!! Boys discovered they like Thai food!! My little one asked the waitress if he could ask the chef for recipes!
Last night we took my DH out to Craft, Tom Colicchio's LA resto - amazing dinner, quail, dry aged sirloin, flat iron steaks for the boys, beef short ribs, everything was wonderful, and love how they serve family style so everyone gets a taste of everything!
This morning I made eggs Benedict with Hollandaise sauce and homemade hash browns, cut up cantaloupe, blueberries and blackberries. We are stuffed.
Tonight, in honor of my Dad, we will grill a boneless leg of lamb that I've been marinating since Thursday in evoo, garlic, fresh thyme, rosemary and Dijon mustard. Will be served with black olive relish, garlic tsaziki, parmesan couscous and a cucumber, tomato and red onion salad. And I'm going to try making flatbreads to throw on the grill as well, we'll see how those turn out. If they are good, I will surprise my parents with this meal when they visit me in about a month. Hope every Dad has a wonderful day!!
re: Phurstluv
Do report back on those flatbreads, Pl. I'll bet that lamb is fabyoolussss...
re: inaplasticcup
The lamb was wonderful. Made Ina Garten's Tsatsiki, even though I had to make another trip to the store to get the dill. The flatbreads were simple, I used the June Bon Appetit's recipe, but used one of my own Moroccan spice blends on top. They were quite tasty, and will most likely be making them again this summer. Pics:
Last night was baked ham with mashed potatoes with sour cream and cream cheese, creamed spinach, and biscuits. Too many pre-dinner Negronis so I skipped the carrot cake and will bake it today.
Today I was going to make the baked ribs Steve H. mentioned in WFD 91, but realized I had baby back ribs, not spare ribs, in the freezer so changed to "Sticky Spicy Ribs" from the Gourmet Today cookbook. BUT MariaCarmen has me sold on the Sticky Balsamic ribs she posted above, so that will be dinner with potato salad or leftover mashed potatoes. Just about to make the rub now.
Negroni (gin, sweet vermouth, and Campari with an orange twist)
re: c oliver
Oh, I like the sound of that. Happy Birthday!
re: c oliver
Happy Birthday, c oliver! May all your wishes come true, food and other. :)
re: c oliver
Happy birthday!
Lord, I do love a good martini.
re: steve h.
Just finished one with lunch. For two, it was 4oz. gin (I used 10 cause the Sapphire was all the way at the back), 1 oz. Cointreau and 8 oz. Mandarin orange juice. In my vintage metal shaker and glasses chilled in the freezer. I know it's not a REAL martini but it sure does taste good.
re: c oliver
Wishing you a wonderful Birthday and may martini 3 w dinner be just as enjoyable as your first two!! ; - )
re: c oliver
There are two sweet ladies who run a B&B in the Hudson Valley. Deb and I popped in a few years back on our way to Quebec. I had some martini fixin's in the trunk. When walking through the public area, I spied a vintage martini shaker, strainer and glasses. I asked if I could borrow 'em. They agreed. Mercy! There's something about a classic drink, shaken in a vintage container and poured into proper glasses. Later, the ladies explained that the martini equipment was their (late) dad's. They were thrilled that someone appreciated the gear.
Martinis are cool.
re: steve h.
They are, aren't they?
@bc: The two were for Bob and me, not just for me. Dammit. Actually I'm very, very glad I had no more mixer or I'd have wanted another. Too early here at Tahoe. Have to fix the dinner later that didn't get fixed yesterday.
re: c oliver
Many happy returns, c!
And I think this thread is all about breakfast, brunch, lunch, linner, appetizers, dinner, snicky-snacks, Scooby-Snacks, midnight snacks, and those drunken "I just got home at 3am and I'm STARVING" type of meals. So post away. ;-)
re: c oliver
yes, happy bday c oliver! what a great way to start the day.
re: steve h.
Happy Day! Porterhouses are SO good.
re: c oliver
re: steve h.
Enjoy your day and that porterhouse. :)
re: inaplasticcup
Will do. Thanks.
Yesterday was a casual, snacky kind of day.....made 2 types of crostini I found in the June 2011 issue of Bon Appetit I looked thru while waiting at the dentist this past week. Marinated tomato with fresh mozz and Brie with fig. Also made some summer rolls yesterday, tho I need to work on my rolling....they looked awful but tasted good!
So today I made Linda's spicy lemon chicken - didn't have any rosemary so I can't call it "spicy rosemary lemon" chicken! Also made the Mojito chicken but didn't have mint either, so I guess it was only lime/rum chicken. So much for my Farmer's market list!
So dinner tonite was a salad with the lemon chicken on top with some leftover brie & dried cranberries. Rounded it off with some Pinot Grigio....
re: jenscats5
Crostini with some chilled white sounds great for this hot weather. I wish we could find some decent bread in these parts, but we're moving soon, so hopefully that sitch will change!
As to the summer rolls - have you tried using tapioca paper instead of rice paper? Makes life soooo much easier.
re: inaplasticcup
Why no, I haven't tried tapioca papers. Haven't seen them either. Can I get them at an Oriental grocery? I'll have to try them!
But wait - the package I have shows tapioca flour as the 1st ingredient & rice flour at the 2nd...
re: jenscats5
Hmm. Does the label say "rice paper" or "tapioca paper"? I'm not sure the breakdown of the percentage of tapioca to rice flour in the ones labeled "tapioca" versus "rice", but I do know the ones that are marketed as tapioca are generally more elastic than the rice ones. In the Asian markets where I shop, they are usually found in the same section of the same aisle.
nother thing I do with the summer rolls if I'm really loading them up with fillings (which I often do), is to place a quarter piece right in the center - right side up or upside down doesn't matter. This enables me to tuck a little tighter as I roll without fear of tearing it. It's a cheat, but I really like to load my rolls with veg and herbs. :)
Dinner is turning into something of a liquid affair. We spent the past 4 hrs. helping a friend move and mutually agreed it was time to pamper ourselves with cocktails. So far we've had a classic Jack Rose (apple jack, lemon juice, real grenadine) and a corpse reviver #2 (gin, Cointreau, Lillet, pastis, lemon juice). Might be able to squeeze one more in before bed.
Dinner will eventually be Haitian red beans and rice, using this recipe: http://www.weareneverfull.com/haitian...
There may be some green vegetable involved if I manage to throw it together before the main is done.
re: ChristinaMason
Re corpse reviver :) I don't have any pastis; will it suffer? Sounds great.
re: c oliver
I think it would still be fantastic without the pastis. I thought I may have added a touch too much.
re: ChristinaMason
Thanks. Could you recommend proportions please?
re: c oliver
coliver, sorry I didn't see this sooner. try: http://www.seriouseats.com/recipes/20...
maybe add a dash of bitters to compensate for the lack of pastis
also try: http://www.kaiserpenguin.com/recipe-c...
the latter recipes on that site account for the reformulation of Lillet.
re: ChristinaMason
Two of my favorite drinks! First had the Jack Rose at Angel's Share in New York. I think it's cocktail time.
We decided to grill the ribs another time and have leftover ham tonight. I'm thinking something quick and easy - maybe an omelet.
re: ChristinaMason
The beans and rice were fantastic. I highly recommend this recipe; my only changes were to up the garlic and to add a few bay leaves. YUM.
Tonight was just a fresh farmstand tomato I bought on my drive back from Brenham back to Fort Worth covered with red onion, gorgonzola, cracked pepper, balsalmic and a little olive oil.
I LOVE "foraging for food"! Since that is what I call it when I'm driving down a backroad or even at a market and I discover great veggies that will make an amazing meal. That happened tonight!
Tonight we were blessed with a fridge dump by the Man's mom who's moving to Vegas. Some frozen shrimp and tilapia inspired a fish taco (one of the Man's favorite meals EVERRRR) night, so we did the fried kind with some blended pico de gallo, habanero/lime/garlic crema, crisped red lettuce and some fresh, sweet mango.
Last pic's my lo-carb version so I can inhale more food after the first two REAL (tortilla wrapped) tacos. :P
Think I'm going to take c oliver's suggestion and post a new fish taco thread with pics on the main HC board too. Hope y'all will chime in with your variations.
re: inaplasticcup
I really encourage you to do this. It's going to get a whole lot more attention. And, wow, does that meal ever deserve attention :)
re: shecrab
Pretty friggin cute is how... :P
re: shecrab
that salad sounds really good----especially the crumbly cheddar and crispy(?) onion strings.
re: ChristinaMason
Yes, it definitely does, yum!
We're well over 300 on this thread, so I've started a new thread here:


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zomg, where is that intro from? Red Alert?
TankSpot Podcast #9
Consoles vs. PCs, RPGs, RTS
Patrick O'Callahan "Ciderhelm" and Joshua Allen "Lore"
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This podcast is a discussion of our favorite genres and games we've enjoyed over the years. It begins with a comparison between console and PC games and develops into covering both RPG and RTS games. This should be of interest to any long-time gamer.
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zomg, where is that intro from? Red Alert?
Gah, MARMOT
Hey, you talk about RTS but don't bring up Age of Empires? pft. Wonder! WIN!
Moved this to the public forums!
Viva le Marmot!
Oh man, recognized that song immediately, brought back happy memories of playing my friends over the phone. When anything over 28.8 kbps was considered a fast connection lol.
Proud owner of a single target taunt as of 1/20/09
That's why I preferred the Civ series to C&C and also the age of Empires stuff. Quite simply if a habitation centre needs a resource I expect them to be smart enough to walk to the nearest hill or rocky outcropping and quarry it. I don't mind micromanaging and building infrastructure and so on but things like that annoyed me. Despite that I just couldn't get away with the Sim city series as there didn't seem to be an end use.
One game that was pretty good that I found by accident was Ascendancy, kinda sci-fi equiv, but more galactic orientated than Alpha Centauri. Every time I unfortunatly go through an elf area the music does sound like a direct rip off.
Former TBC/LK Tank
Waiting for Dunmail Jnr to sleep to enable online gaming.
that intro put a smile on my face remembered it right away. I used to play that over dial up I need to find that disk or download it or something. that game rules.
I did like dawn of war and how they did their resourse system.
Personally loved CIV and total annihilation, TA though an old game was fun for being able to set build orders and have multiple construction units assist build, eg queing construction units to be build and the instant they finish having them instantly start assist building more units.
Plus having construction units on patrol being able to automatically assist build structures, repair units and reclame wreckage on the patrol route was nice, even if they would usually be stuck working on building structures.
Though somepoint I need to try supcom since it looks like a interesting game due to being extreamly modable and able to set automatic ferry points between factories and the front lines via transport units.
Dungeon Keeper - Wikipedia, the free encyclopedia
You ran the dungeon. Foolhardy raiders breached the wall and started slaying your abominations, succubi, and the like. Your objective was to kill, capture, torment, and generally hold back the raiders until you could reach an impenetrable condition and thus win the level.


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