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What's For Dinner? #167 [old]
- twodales Oct 4, 2012 08:41 AM
Fall has settled swiftly upon us and it is lovely to bask in the colors here in the Midwest. Wherever you might be, are you fully shifting into Autumnal Mode yet?
This whole week has been dreary here in the northeast, but the occasional glimpse of the tops of trees turning gorgeous colors is exciting nonetheless. Tonight's dinner will be some sort of chicken thighs with mushrooms, likely a cacciatore. My husband likes to shop at the Restaurant Depot, and I find my daily challenge is making a dent into the volume of stuff he purchases! It was broccoli last night, and it will be mushrooms tonight. Both he and my son won't be home until 8:30 or so, and a cacciatore is something that will hold until their arrival. I'm going to fire up the rice cooker and have that to serve with the chicken.
re: roxlet
Cacciatore sounds really good right now. I'm adding that to my list for next week. What's your stand-by recipe, roxlet?
re: ChristinaMason
I used one from The Cooks Magazine Cookbook. It was excellent, with a dark, rich sauce.
roast chicken, for sure.... not sure what else yet. but we have leftover mashed potatoes and leftover rice. one for him, one for me. salad. yawn. maybe i'll brush the chicken with pom syrup... but the BF won't like that... if i get home before he does.....
i bought a bunch of fresh pasillas on sale last night, in anticipation of making enchiladas for the enchilada DOTM thread. maybe i'll roast those up tonight....
Vegetarian eats today, to work through some of the CSA veggies. Lunch was roasted carrots, radishes, and onions and peppers tossed with leftover basmati rice.
Scooby snacks if I need them this afternoon - celery with peanut butter.
Dinner tonight will be pizza - an herb dough from Trader Joe's, topped with some fresh tomato sauce, sauteed broccoli rabe, mushrooms and garlic, as well as some caramelized onions. Not sure if I'll use mozzarella cheese or goat cheese. We'll see.
re: LindaWhit
OK, I used goat cheese on this pizza, and Wow. This is *really* good pizza, if I do say so myself! The sauce was very thin, so I strained it through a strainer (about 1 cup) to get most of the actual water/liquid out of it, and then stirred in 1 Tbsp. of tomato paste. Perfect.
re: Berheenia
It was not a franken chicken so only Chick Pot Pie but a bigger one than the planned two individual pies.
I'm still working through leftovers from the big batch of carnitas I made on Sunday and will be for a few more days. I was running out of salsa last night though so I roasted about 20 Fresno peppers that I bought at the Farmer's market and made a new batch. I'll probably make some guacamole tonight to go with it too.
Rewarding Mr. meat and two veg with meatloaf and either a baked spud or mashed potatoes. He loves meatloaf. Not sure of the veg. Greek yogurt for dessert..I'm .going out with the girls tonight.
Just pulled a piece of bone in ham slathered in honey mustard glaze from the oven. Peeled & chunked sweet potatoes were quickly blanched then tossed with a bit of brown sugar, cumin, kosher salt, pepper, fresh ginger and butter went into the oven as a side. And to go with, green beans & yellow wax bean combo from my garden that I froze earlier this summer simmered in a pot of chicken stock with some Mrs. Dash garlic & herb and black pepper.
On the menu tonight is mojo marinaded boneless skinless chicken thighs. Which are going onto the smoker momentarily. Not so much for the smoke but as a nice outdoor oven (still in the 80s here) that will impart just a hint of smoke. Served with black beans and rice, salad and "Cuban" garlic bread ( olive oil for the lube and cumin for the spice)
re: scubadoo97
smoked the chicken with a little apple wood and bourbon in the chip tray which released a lot of vanilla smelling vapors along with the apple smoke
re: scubadoo97
I hope it tasted as good as it looks!
re: scubadoo97
Yum, we love mojo chicken around here!
re: Chocolatechipkt
Here's a pic ...
re: Chocolatechipkt
Looks real good. I love to use red cabbage
re: Chocolatechipkt
Looks great - love all of the flavors you put together. I've got SO much cabbage (3 halves of hard cabbage and 1 half of a Napa cabbage) that I have no idea what to do with it all. That will make a LOT of coleslaw, and I can't eat all of that! Going to see how I can use it up in a sauté or something over the next few days/weeks.
re: LindaWhit
Use the Napa cabbage to make some kim chee!
re: sandbarhappy
i was just going to say.... though of course i still have yet to make homemade kimchi myself.
re: sandbarhappy
Having never had it, I don't think I'll go there. I'm not a fan of sauerkraut, either. :-/
Half assed totally rushed gumbo that doesn't get to have shrimp in it. :(
I'm a sad and annoyed gal tonight.
Request was for another clam pizza tonight. I think I will turn my youngest into a little New Englander yet.....
So two pies, one traditional red sauce with cheese for the older; one with the drained white clam sauce, this brand is a lot chunkier than the last brand I bought, some par-cooked bacon pieces and some shredded Parm & mozz for the top. A little different from last week's as I had no fresh mozzarella this time, so store bought part skim will do. Added a little extra cheese this time, as I had to go lightly last week since I had only bought one ball of fresh mozz.
And yes, it is still a touch warm here, but nothing like the weekend. Looking forward to more fallish recipes to make this weekend.
re: Dirtywextraolives
We're going to have "almost 80" degree weather today, slightly cooler tomorrow, and by Sunday, it'll barely be mid-50s and rainy all day.
re: LindaWhit
Hope you guys get a little bit of Indian Summer! I know it makes for a long winter when fall comes early & comes on hard..... But I do miss those beautiful crisp fall mornings you guys get....
re: Dirtywextraolives
what brand of white clam sauce do you use? I love clam and bacon pizza. This may be dinner tonight!
re: MAH
Since I live in LA, you may or may not have the same brands, but the first one was a brand I had not seen before, began with a D, but was not a familiar Italian name to me. It was fine, and served the purpose, but the minced pieces of clams would have been lost in a pasta dish, for example.
Last night, I used the good ol' Progresso brand, in the blue can. Seemed much chunkier than the previous can, so this is the one I'd recommend. Good clam flavor, not just garlic. Worked very well.
I made soup yesterday. I roasted cauliflower, turnips, and celeriac. Sauteed onion, garlic and fresh thyme. Added a quart of chicken broth and the roasted veggies. Simmered for a bit. Pureed it all with my immersion blender. And finally added applewood smoked cheddar cheese.
The kids refused to try it (which I expected) so they had leftovers. Now I have more yummy soup for lunch today!
re: suburban_mom
I love a roasted vegetable soup, can't wait till its cool enough to make one.
Been out for lunch - kebab cafe in rnearby "ethnic neighbourhood". Plate of Lamb shawama. Plate of mixed mezze (houmous, chickpeas in yoghurt, tabbouleh, three or four other things), two cans of Seven Up. An eight quid bargain!
Dinner is an old favourite - three bean curry. Very quick curry sauce - onions, garlic, chilli powder, ground coriander, ground cumin, garam masala, tin of tomatoes. 15 minutes simmer. Three tins of beans go in - I've chickpeas, butter beans and red kidney beans. They warm through and everything gets a good sprinkle of chopped coriander. With chappattis that we bought while we were out. And a couple of the homemade chutnies
re: tiffeecanoe
Enjoy where you end up ...and tell us about the food....out of town...
roast chicken last night was nice and crispy-skinned, as planned. sides were mashed potatoes for him, rice mixed with the leftover bo ssam ginger/scallion sauce for me, and a green salad with sliced cold beets & Marie's blue cheese dressing for the both of us.
tonight we'll do something with the rest of the chicken. i stopped at the FM and bought some early girl toms, some padron peppers, and a baguette. i think i want to do sort of a mezze thing - fry up the peppers, sprinkle with kosher salt, make some bruschetta with the tomatoes, slice up the chicken cold with some dijon, maybe some olives, another green salad.... a slightly warm one here today, so this is sounding good to me right now.
re: mariacarmen
I know this is going to sound silly, but are those padron peppers, the padron peppers grown round the Spanish town of Padron, or something else American?
If the former, then they are one of my absolute favourite tapas/starters when I'm in Spain - although the really hot one that you're supposed to come across every ten or so seems to have been missing the last couple of years.
re: Harters
yep, those are the ones - love them! they grow them locally, and it seems we've been getting bigger crops every year, for the last 10 years or so. blister them in hot oil, sprinkle with crunchy kosher salt, and hope for the hot one! they're delicious.
What a difference a day makes...82 yesterday. Today: 45 degrees, overcast, drizzly...... new furnace seems to be working fine. Perfect day for a chicken & leek pie. A Trader Joe's frozen raspberry thingie for pudding or if I have time an apple strudel made with phyllo.
3 day weekend...yeah!!!!
Spent part of the day canning....I have hot pepper relish, pickled okra, okra relish, pickled seedless purple grapes (first time making this one), and pear & dried cherry chutney.
Tonight, Mexican on the menu...I've got chicken enchiladas that'll be rolled in corn tortillas then topped with a sauce of roasted tomatillos, garlic, onion and anaheim chiles; it'll get a sprinkling of queso fresco when serving. Leftover rice & beans from earlier in the week to go with as well as a standard garden salad ( have lettuce & bells that need picking from the garden) with roasted tomato dressing.
re: Cherylptw
All homemade?..this is my 19yr old son's favorite meal to make for us....sans the rice and beans....if you want....for a small fee I will send him there to prepare it for you....(rice and beans from me at a slightly higher cost...) what da ya thnk?
re: Cherylptw
do you put cheese inside the enchiladas too, with the chicken? i know it's not traditional....
i'm thinking i'm going to make some on Sunday.
re: mariacarmen
Sometimes I put cheese in with the meat but this time, I'm just doing meat & red sauce for the inside then the tomatillo sauce & cheese on the top. Maybe some oven toasted tortilla chips for dipping....
Short ribs, lovingly braised in red wine, will be reprised. Carrots and fingerling potatoes from the pantry on the side. House red to wash things down. Deb commuted back from Manhattan with a junior's cheesecake. Top Gun will be on the plasma.
Contractors are demolishing the first-floor powder room as I speak. Lots of dust, lots of disruption. I'm hoping things will be buttoned-up in another week. We'll see.
re: steve h.
I think I might have a look around for beef ribs tomorrow. Your short ribs are suggesting some beefy goodness to me. ;-)
re: twodales
Fall is here. You owe it to yourself.
Source the best product and report back.
re: twodales
It's going to be my dinner tomorrow night. :-)
re: steve h.
Shorts ribs can be even better the next day. Good luck with the demolition. A pain in the rear but it will be great when they're done
re: roxlet
Simple but perfect menu mc.
Cheese quesadillas & chicken taquitos, sliced avocados and some mango salsa. Long week. Will be a big day tomorrow. Can't wait to cook on Sunday, though I realize I did not take out bone in chicken to thaw, they are boneless thighs. So my plans to braise have once again gone awry. Now will have to think of a plan B.
re: Dirtywextraolives
It'll be good no matter.
re: roxlet
"Nicoise"-like chicken salad - sliced, very tender and moist leftover roast chicken breast, boiled potatoes, kalamata olives, artichoke hearts, on a bed of lettuce, with a sherry/dijon/shallot/basil vinaigrette. Padron peppers, as described above (drat - no hot ones!) and tomato/garlic/basil bruschetta on baguette slices sauteed until golden & crispy. The weather had cooled down considerably, to be having this summery dinner, but it worked.
re: mariacarmen
I love that. It sounds delish, although given the weather we have coming in tonight, it won't be salad weather!!
re: roxlet
Love Niçoise salads, sounds really good to me!
re: Dirtywextraolives
Me too. Been making a lot of Nicoise salads
re: mariacarmen
We do a ton of "nicoise-like" salads. So good. So easy. Yours sounds delightful, as always.
re: eight_inch_pestle
thanks, eip!
So, I've got this pork fillet - outdoor reared, so it should have a bit of taste. It's going to be sliced down its length and then batted out to make each half a tad thinner - there's going to be a pork fillet "sandwich".
On top of one half goes a stuffing mix of onion, garlic, breadcrumbs, ginger, chopped walnuts, S & P. Thena few blackberries go on and it's topped with the other half of piggy. Some bay leaves are laid on top and the "sandwich" is wrapped in smoked streaky bacon and tied together with string. It goes in a roastng tin along with a little chicken stock. The recipe says cook it for 75 minutes at 180 but I feel that's too long.
When it's done, it rests while I'll be making the sauce. Pan juices, more stock, blackberries and port (although I think I'll sub marsala as I don't think we have port).
Alongside, some spuds that will vaguely resemble fondants but cook in stock and a little butter. And some steamed Savoy cabbage.
There may be a starter. Or there may not be.
And I've a, hopefully, very nice apple juice to drink with it. Bought from a farm shop, it;s made from a rare apple variety - Belle de Boskoop. I was just taken by the name.
re: Harters
Sounds like a very interseting "sandwich", Harters. Have you made this before? If not, please review the final results for us!
re: LindaWhit
New recipe, Linda.
My usual thing when I've split a pork fillet is to stuff it with slices of garlic and prunes. I'm working on the assumption that, when the blackberries soften and start to leach their juice, then the breadcrumbs will soak it up. If not, it may all get a bit too wet.
re: Harters
There is now a starter - celery soup + caraway flavoured bread rolls (both homemade)
re: Harters
Sounds truly lovely, Harters, did it live up to expectation? (Maybe you've already said, downthread.)
So. Riddle me this: Why wouldn't the many antique stores I visited today let me spend any money? I had it. I wanted to spend it. And they didn't let me. :::pouting:::
The day started out quite nicely - nice drive up to the Concord, NH area on a sunny, fall day, and then over to Route 4 Antique Alley. I think I was in 15 shops along the way. And NOT ONE OF THEM let me open my wallet. I hate when that happens.
Oh well, I guess it was not meant to be. And considering I have a storage space area downstairs that I need to rummage through and see what goodies have been packed away since I moved here, it's probably just as well that I didn't find anything new to buy. So perhaps that will be a Sunday-before-the-football-game task.
And now? It got very dark about a half hour ago and the rain has just started. Lots of wind too. Gonna be a dark and stormy night. (ETA: I could never be a meteorologist - I just heard on the local news the rain is stopping tonight, and won't start up again until tomorrow afternoon. Oh well - we WILL have rain! Just later than I thought. LOL)
So I shall console myself with a good dinner. Roasted Herbs de Provence Frankenchicken breasts, mushroom rice pilaf, and steamed CSA green beans with toasted almonds. And wine. Most definitely wine.
Negimaki, sticky rice and tumbled butternut squash. Husband loves the negimaki and it gives me an excuse to break out the sushi plates that my friend made for me!
I have a fridge filled with bits and bobs. Bit of watercress soup, one ligurian braised chicken breast, Some wild rice salad with edamame, one spinach crepe. bit of a thai veggie curry. So tonight it's pick what you want and fill in the blanks. Then off to see "Looper" at the cinema.
Gonna be a cold one here 35 tonight. Brrrrr. It was 80 just a few days ago!!!!! Too soon.
I have two frankenchicken breasts and haven't stuffed any for a while so they will be stuffed with a mix of softened cream cheese, diced artichoke hearts and some pesto, breaded with panko, browned and finished in the oven... and a simple green salad with cukes and tomatoes. Nothin' fancy, but a good dinner after all the work we're doing outside today.
Prosecco with limoncello and blood orange juice and Xavier Cugat records to entertain me while I do some cleaning and organizing tonight.
re: weezieduzzit
<<Prosecco with limoncello and blood orange juice and Xavier Cugat records...>
It's keen. It's pure keen. No, no, it's greater than keen. It's kugat!
re: weezieduzzit
Xavier Cugat? Where the hell is Charo? Or is she the entertainment?
BTW that chicken sounds veddy nice.
Meatloaf ... it's been calling my name for a while now, and tonight it's cool enough to make. Plus I made some meatballs to freeze for another day.
re: LindaWhit
it was a nice decadent dinner at home on a cool fall night. We don't very often liberate bottles from the wine jail (as one of our fellow 'hounds likes to say), thought the beautiful steaks were a good excuse.
this morning, leftover porternhouse made its way into migas -- made with onions, garlic, shallots, red bell pepper, diced steak, crusthed tortilla chips soaked in beaten eggs, scambled into the mix. then topped with sharp cheddar. topped with Trader Joe's chipotle garlic salsa and sour cream.
re: Quintious
Presentation sucked (I was simply too worn out to want to even make the dish, let alone make it pretty - didn't bother fancying up the peas, cleaning the plate of spatter, organising the items in a pretty fashion, etc.), but the taste was all there.
Marinated the snapper in a Sateh , coated some sticky rice in Thai sweet chili sauce and a Beurre Blanc, topped it with red snapper, topped the snapper with a Cucumber-Macadamia nut relish. Delicious.
re: Quintious
I think it looks delicious, Quintious! And good for you for gathering the motivation....been there so many times myself!
re: Dirtywextraolives
Seems those "I don't wanna cook" moments always come in my house when it's seafood in the fridge, heh - I either buckle down and make it or else I throw out $25 worth of fresh fish. It never happens with meat ("eh, just push it back a day, so it'll be a little more brown tomorrow. Big deal.") or chicken ("Even if it turns, I'm out what, 4 bucks? I'm getting take-out").
Though maybe next time I'll just beer batter the fish and deep fry it as opposed to make 2 sauces, a relish, and about 4 trillion items to chop/prep and spend 2 hours marinating/assembling/cooking
There's to be a lamb stew of sorts. I have not yet received my instructions yet as to detail. However, it will involve the shoulder fillets that are sitting in the fridge. And carrots, celery and leeks. I shall insist on pearl barley. And I shall try to negotiate dumplings instead of potatoes but suspect that I shall have to concede on that. I hear it now - the slightly surprised voice saying "But, darling, we only ever have dumplings with beef stew. Whatever are you thinking of?"
re: Harters
Well, Harters...not to stir up trouble between thee and Mrs. Harter's...but you could just go for a "dumplings with lamb" scenario and live it up a little. ;-) Tell her you were feeling adventurous today!
re: twodales
Tricky. Very tricky.
Am I man or a mouse, you may ask.
re: Harters
Or a dumpling.
re: roxlet
LOL @ roxlet!
It's sunny now, but will cloud up and rain is coming in this afternoon for the Pats/Broncos game (GO PATS!) There's also a chill in the air, so something cooking all day is going to make the house smell good - so Beef Short Ribs in the slow cooker, it is!
Ribs will be tossed in a plastic bag with flour, salt and pepper and browned in some oil in a hot pan. Into the crock pot they'll go along with a large sliced onion and some peeled garlic cloves. Will blend together some red wine, beef stock, chili sauce (I have some jarred spicy creole sauce that will work), red wine vinegar, brown sugar, Worcestershire sauce, and dry mustard. If it needs more oomph, perhaps a couple of teaspoons of Sriracha sauce. They'll be cooked on Low for 7-8 hours, defatting if necessary. If the sauce/gravy is too thin at the end, I'll mix up some cornstarch or flour with water and whisk that into the liquid and turn it to High for about 15 minutes until it thickens.
Boiled CSA potatoes and carrots alongside. The sauce will be great on the fork-smashed potatoes.
And Apple Crisp in place of birthday cake. It's close to pie, and I like pie better than cake anyway.
re: LindaWhit
Well first of all Happy Birthday and I am with you on the pie. Think I would go with creme brulee with berries but I digress....
Funny you should mention the short ribs. Thanks to steve h, who constantly seems to be influencing me, I woke up thinking Asian short ribs in the slow cooker today. I must admit they might be better started today and served tomorrow. Then I need to come up with something for tonight. Hmmmmm. What to do?
Enjoy your day!
re: twodales
Thanks! I thought about going Asian as well (plenty of grated ginger and whatever else would have brought it there) but wanted to use up the jar of creole sauce, so figured this would work. I have another package of short ribs in the freezer, so perhaps I'll go that way next time.
re: LindaWhit
This is a pretty good recipe in case you need one. I could drink this sauce.
The star anise lends some complexity. I generally don't bother with the leeks.
Also, I most often brown on the stove top and then transfer to a slow cooker.
re: twodales
Oh wow, that *does* sound good! I've got some star anise I bought awhile back and still haven't used. It's been bookmarked...thanks!
re: LindaWhit
LindaWhit: forgot to mention that I usually double up on the sauce ingredients on those "Asian" short ribs.
re: LindaWhit
Also made myself some fluffy buttermilk-honey pancakes for a brunch-time meal. With some Grade A Extra-Dark Amber maple syrup. Nom, nom, nom.
re: LindaWhit
I made butermilks this am too, much to the delight of my college kid. Blackberry and banana.
I had a quart left from another purpose I needed to finish up so voila! Pancakes.
re: LindaWhit
NIce treat. Happy Birthday Linda
re: LindaWhit
Yes, cheers and we'll raise a glass to you tonight, happy birthday!
re: LindaWhit
Happy birthday!
re: LindaWhit
Happy birthday, LW!
Sounds like a great meal. Anytime is a good time for pie.
re: LindaWhit
The rain is almost here and we have a log or 2 to put in the fireplace plus some beef chuck to put in a stew/bourguinon that we are about to make. I love October birthdays- am married to one and have several good friends of the Libra persuasion so HAPPY BIRTHDAY and I hope Tom Brady and company make it an extra special day for you! Toast to you at halftime! Chin chin!
re: Berheenia
Oooh! Boeuf Bourguignon! Lovely! And would you believe we *still* don't have rain up by me? It's been cloudy since noon, but no rain.
The lime-ginger apple crisp has just gone into the oven in two small foil containers - one for me, one for Mom that I'll bring to her tomorrow. I tossed the apples with both lime juice and freshly grated ginger before tossing with the flour/sugar/cinnamon mixture. Not sure how much lime or ginger will come through, but we'll see. Hopefully not too much ginger for Mom, but I'm sure it'll be just fine (or not enough!) for me. :-)
re: LindaWhit
Not much rain here either, though very overcast and extremely gloomy. Since my guys are out of town, I decided to have a lovely T-bone streak for dinner with Sicilian style broccoli (made with bread crumbs, lemon, garlic and anchovies), and maybe a potato. But maybe not. That might be too much since the potatoes we have are humongous. But I am going to cook my T-bone in a cast iron skillet instead of on the grill, which is how my husband always does it. And I am going to make it a lot rarer than he cooks it. Not to complain, but sometimes I think he is more concerned about getting beautiful grill marks than cooking it to the way I like it. And I like it sort of in between rare and medium rare. The last steak had gorgeous grill marks, but I thought that it was very overcooked.
re: roxlet
Nice, roxlet! As for the mongo-potatoes, you can *always repurpose the other half of the potato in another meal. I would have gone with the potato as well since you had the T-Bone steak. :-)
As for your steak, shouldn't the grill marks be there (even for medium-rare) if the grill is hot enough? Would there be discord if you told him when to flip your steak and when to remove it from the grill so it can rest and still be medium-rare?
re: LindaWhit
Oh, ho! Major discord. He got PO'd at me one night when I said that I wanted to cook the cheese sausage. "I do the grilling," might have not been the exact text, but it was the texture of what he said. I also cook hamburgers better than he does. And they're fantastic burgers that he grinds himself, but he, again, tends to over cook them. I like to cook them in the cast iron skillet, and right as I turn them, I put the cheese on, and when it's melted, they're done. Don't get me wrong -- he's an amazing cook -- but there are a few things that I just do better. we have a Lynx gas grill that gets super hot in one sort of turbo area, but he just leaves them on too long. What can I say? Nobody's perfect!
re: roxlet
I do burgers in a CI skillet as well and same techque when adding cheese. Medium to med rare for for me.
Is he teachable?
re: roxlet
Ouch. I think if I weren't getting food the way I'd like, I'd say "I'll cook my own, thanks." Yes, major discord. But at least my food would be the way I like! LOL
re: LindaWhit
Hey, compromise works wonders, though. My DH is a much better cook on the grill than I, but he's amenable to my advice as to how long, etc..... Once he gets in the groove, by early summer, then he's back on his game, & I don't question his judgement. But he does know I like my stuff medium-rare, and cooks his & the kids stuff to medium.....
re: roxlet
I've got the Lynx with the superturbo section too. Love that thing (we inherited it with the house we bought). I now do my burgers outside on the turbo charge. but the best steaks are still done inside on cast iron.
re: Berheenia
And Berheenia, Brady and the Pats took care of the OTHER Manning quite handily (although there was a bit of time where the score could have gotten very close!)
Thanks, everyone, for the birthday wishes. It was quite nice, despite staying indoors all day.
re: LindaWhit
awww happy day, LW! i hope it was a really good one! those ribs certainly sound festive.
re: LindaWhit
Sounds yummy, LW - and HAPPY BIRTHDAY!
re: LindaWhit
Happy (belated) Birthday to you, LW!! The Patriots helped you celebrate in style!
re: LindaWhit
Hope you had a great day, Linda!
re: Njchicaa
Mmmmm roastbeef. You're making me think that next week I need to do a full on British Roast Dinner with all trimmings. Yep. I'm decided. Thanks!
After a week of INTENSE Indian-summer heat (which is usual here this time of year), the temp. took a nosedive and indeed, Fall (my FAVORITE season, absolutely) hath arrived. I'd love to see the leaves turning, but instead, I get to watch them basically, um, fall off.....I miss the midwest Fall colors, for sure.
Been going crockpot crazy, and tonight's Sunday Dinner w/ the Family is: Italian Beef sandwiches, made with sauteed broccoli rabe and garlic, on crusty Italian rolls. I'm serving it up with a big ol' minestrone soup and an Italian-styled chopped salad with creamy basil dressing. Darling Daughter is bringing dessert, so that depends on her level of ambition. If she makes it, I'm guessing she'll make Tiramisu because we all love it; but she has to go to SF today and might just come back with a Sacrapantina or St. Honore cake. Time will tell. #2 Son and his SO are bringing an app. plate, which I'm fairly sure will be cheese and crackers, etc., and he's bringing along his newest batch of beer, but he's like, superhypercreative with his beers sometimes, so we'll see if it's quaffable and doesn't taste like broccoli and woodchip beer. I have a few reds and whites here, and as usual DD's SO will take on the bartending duties, which means: whatever the hell he wants. Yeehaw!
re: mamachef
Sounds delish!
I am in "soup using last garden harvests mode" so last night a very simple leek and potato soup;
tonight red, white and pinto bean /barley/kale soup with buttermilk whole wheat rolls . I have a few nice parmesan rinds to throw in. I usually make this soup with chorizo but vegetarian friends will be here,so I will leave it out.
Yesterday I made several quarts of leek stock from the green parts, so that will be the base for many fall and winter soups.
re: magiesmom
Your soup sounds wonderful, magiesmom. Just a thought: ever tried soyrizo? I don't usually use veg. "meat imposters," but it's gooooood stufffffff. Are you making those rolls? Would you mind sending me a few, still warm, with some unsalted ........wait, I can butter them here.
It's gray and cold here in Southern New England: a harbinger of things to come.
Brunch was prosecco, scrambled eggs and bacon. Chives from the herb garden topped the scramble. We watched Eli Manning and the Giants defeat a young but talented Cleveland Browns team.
Deb's been busy in the kitchen. Osso buco has been braising in the Dutch oven (Marcella Hazan's recipe) and the house smells great. Having said that, the last of the beef short ribs will be on tonight's menu and washed down by the house red. Junior's cheesecake for dessert. Yanks will be playing Baltimore. I'm climbing a wall of worry.
re: steve h.
Geez steve h. Now I'm gonna have to do an osso buco with gremolata? I'm just getting to the short ribs today for tomorrows dinner...ok...adding it to my list.
Actually it's rather nice not having to conjure up WFD. I can just play follow the leader with you my friend. :-)
re: twodales
I suggested creamy polenta as a side. Deb countered with spaghetti and house-made pesto sauce. My polenta is killer good but end-of-season pesto and spaghetti is just too good to resist. I'll parole something red from the wine jail.
re: steve h.
Freshly made pesto is pretty tempting and that basil won't last much longer with the nights getting colder.....however.....polenta is fairly tempting too. Enjoy it all.
Bears win again :-)
Tonight I wanted to make sauteed potatoes, onions and olives along with some fish. Along with the potatoes, onions and olives I added a couple of cloves of garlic, a sliced jalapeno seeded and some smoked Spanish pinmenton. Used a tail end of a salmon fillet. This was the first time making the potato dish. Really tasty.
re: scubadoo97
Sounds tasty, scubadoo. I really like potatoes with fish, I would like to try your recipe soon.
re: scubadoo97
Lovely dish!
So my thawed out boneless chicken thighs are being transformed into Korean lettuce wraps for dinner. Since I didn't have any of the Korean beef, I thawed out the last of my pork belly to go with. So, made some rice this morning to be used for Bacon Kimchi fried rice tonight. Made my banchan to go with the lettuce wraps, just some pickled carrots & daikon, no cukes for this time. Brined & now braising the pork belly. Chicken thighs are marinating in soy sauce, a splash of rice vinegar, fresh ginger, minced granulated garlic, a heaping tablespoon of goochujang paste, and a couple teaspoons of Penzeys Bangkok blend. They will be broiled until done, and pork belly will be glazed with a mixture of ground chiles, smoked paprika, brown sugar, salt, orange juice & maple syrup, that was reduced. Butter lettuce will be washed, dried and put out to make wraps. It's a lot of work, but it's worth it when my kids hug me when I tell them Korean is for dinner. Petite brownie bites & ice cream for dessert.
re: Dirtywextraolives
I definitely need more Korean food in my diet.
re: steve h.
You should be out here before long, no? As we've told you, we have the best Koreatown of anywhere else in the US. And whenever you want to take over cooking duties from your wife, and want some non-authentic but easy dishes, just let me know ;))
re: Dirtywextraolives
Hey D,
Back to Los Angeles in two weeks. Korean food is on the agenda.
re: steve h.
Good show. Hope it all lives up to expectations.... I too will be on a CHOW adventure here when my dearest friend from way back when in CT comes to visit for the first time.....
here's my report on the enchiladas, from the DOTM thread: http://chowhound.chow.com/topics/8716.... They were WFD tonight.
long process - but they were tasty! BF said "I'm going to call you the Queen of Mole from now on."
re: mariacarmen
"like", MC!
re: gingershelley
thank you, gs!
Someone else is cooking dinner - we're off to the city for cicchetti (or "Italian tapas" as some call them). We'll be eating with the local glitterati, for it is that sort of place , with that sort of hype. But it got a good report from our favourite national newspaper restaurant critic (Jay Rayner) who recently said "My failures to eat well in Manchester over the years are so familiar now even I'm bored of them. I've come and I've gone, weighing hope against expectation, only to leave with my fragile heart in pieces. But here I am faced by a little cast-iron pot of a sweet, dark seafood stew with that dirty, funky flavour you get from the application of baby octopus, and I finally know that everything really will be fine."
re: Harters
Lovely food writing!
re: Harters
i hope your fragile heart is as deliciously assuaged, Mr. H!
Hi all!
I have been pretty much off WFD for the last week - busy and distracted by my houseguest/housemate, as we have been showing him around SEA again (11 years since he lived here), everything that's changed, what hasn't, and eating out some, and I have been cooking some as well - of course we sit around talking after dinner, and then I don't get around to reporting as the talk just get's going again in the moring over the coffee pot!
You have been cooking up delish meals as per usual. Kudos. Lot's of great early-fall inspiration here for things I want to make:)
Fine weather has impossibly continued, supposedly through this coming Friday, which will put us at over 100 days without noticeable rain! Enjoying it while we can, tho too cool to eat outdoors in the evening anymore.
Last night I made Moussaka, and a nice spinach salad with oranges, beets, goat cheese and dijon vinaigrette. I used a recipe for the Moussaka, and was a bit dissapointed (CI, 'cover and bake'). For such a tested recipe, I thought the casserole didn't taste cohesive - layers sliding apart, and bechemel tasted like it needed more cooking. After I put it in the oven to stay warm for seconds, and forgot to turn the oven off - of course when we were full, it then tasted perfect!
So the leftovers will be great, and I will follow my instincts next time and just use the recipe in my head:)
There was great salted caramel ice cream Friday night, with roasted nectarine sauce after fresh pasta pomodoro with basil, grilled zucchini, and lemon/garlic grilled chicken. Out for local small plates Saturday.... earlier in the week was too long ago to go back for review.
Will try to stay on top of things again. Happy Columbus Day, WFD friends!
A standby: Fake tandoori chicken; toasted pitas; raita and chutney; served w/ Jasmine rice pilaf cooked off in chicken stock, with almonds and raisins; and sauteed chard with ginger and garlic and a little cumin. Dessert tonight: plain old vanilla-bean ice cream with dulce de leche. Have a good safe week, y'all!!
re: mamachef
Fake tandoori chicken? How so "fake" ?
When I do this, I give the meat some deep slashes and give it 24 hour marinade in yoghurt and a bought tandoori paste, befor eit gets blasted in the oven, Love the sound of the chard!
re: Harters
Hey John!! FAKE because I don't have a tandoori oven, and I'm always scared some know-it-all will call me out for calling anything "real" if it's not made in the right appliance with the right spices that I hand-selected and hand-ground in a mortar. But I do exactly what you do!! That's the recipe!! (Do you use white meat, or dark?)
And the chard is awesome. You can add some raisins or currants to it too - but do use fresh minced ginger; it makes all the difference in the world!!
re: mamachef
Usually breasts, Marci. Have done it with boneless thighs but they don't seem to cook as nicely as the white meat.
These Asian shortribs have an intoxicating aroma. Cooking on a low, slow simmer. Yum! I doubled up on the cooking liquid since it is so tasty.
Rice and bok choy should round out the meal and some raspberries and blackberries for afters.
And remember: Leif landed first! ;-)
Making a bunch of beef enchiladas for the freezer this afternoon and then making Penne Al Vodka from the Carmine's cookbook. One of my favorite recipes!!
It's gonna be lasagna tonight made from the Pioneer Woman's recipe thanks to another WFD poster who made it last week. Got my juices going and sometimes I like cottage cheese in my lasagna and this is one of those times. Bag of spinach to steam and half a baguette to mop up everything up with.
Made Konigsberger Klopse last night, full report here on the meatball thread: http://chowhound.chow.com/topics/8661...
Sadly our own dear Berheenia has caused me to become spoiled for life with the ground meatball mix (beef and pork) she recommended from her Italian butcher, so even with fancy-pants ground meats from WF, these were not as good as they could have been if.... But they were tasty and satisfying after the Patriots game. Leftovers planned for tonight but I ate too much lunch (out) so WFD might be celery sticks. ;)
6 - 1 inch thick center cut pork chops...seared on the cast iron skillet...then into the oven @ 225 for one hour......creamed spinach with rosemary, garlic, sea salt, and sour cream....wild rice..simple with vegee stock and red sliced onions, and a touch of red pepper flakes for a little punch...
Then a salad of cukes, tomato, dill, chopped red onion, feta cheese, lemon zest, feta, lemon juice, EVOO. S&P....all the kids are home tonight....
Desert....Lemon Ice King Of Carona...as seen onTV...we live 2 miles from there!!!! For me raspberry...the Mrs.....Lemon...Da? what was I thinking...???
After the past four months of losses .....starting to get my mojo back...!!!!
I think i will go out and shine up the old Mercedes.....
You guys (gals) are the best!!!!!!
re: tiffeecanoe
Tonight's dinner is Martha Stewart's Roasted Chicken and Butternut Squash soup. I think it was a little better in the idea than in the execution, but it's still hitting the spot all the same. I might amp up the spices next time I make this.
i'm thinking turkey soup, with the leftover turkey. with lots of scallions. maybe an egg. maybe asian flavors. maybe pho noodles. and ginger. the BF can finish the 5 (at least, when i went to bed there were 5) enchiladas left from last night.
ETA: I was just informed by the BF via telephone that he will be "snacking" on the enchiladas to "tide him over" until i get home to make dinner. so I guess i'm going to have to make that leftover turkey stretch quite a bit more. the nerve! lucky for him he's cute.
re: scubadoo97
Oh, that looks SOO good!!
re: scubadoo97
Wow, scuba - that looks really great - nice colors!
re: Chocolatechipkt
What a great idea! Though I rarely have enough leftover to use in anything other than sandwiches!
re: Dirtywextraolives
It's just me eating the meatloaf, so I froze some, set aside some for sandwiches, and crumbled the rest into the lasagna. :)
re: Chocolatechipkt
re: Chocolatechipkt
I love repurposing leftover food. What a great idea!
Doing the enchiladas to take part of the dish of the month. Just got done chopping up way too much chayote, butternut, white onion, jalapeno, cactus pear, red onion, and parsnip for the filling. Gotta focus on the tomatillo sauce next, but my broiler takes forever to come to temperature :(
Roast chicken with pancetta and oil cured olives, fresh herbs and lots of garlic. Roasted carrots and potatoes on the side, also asparagus. Dessert was heart shaped home made strawberry "pop tarts" made with the toddler.
Homemade cheeseburger sliders, because, yes, my kids do dig the frozen ones..... Some corn on the cob & tater tots...... Petite brownie bites for dessert.
we still had leftover roast chicken from 4 days ago, so that became Asian Chicken Tacos tonight, for a quick dinner. as mentioned, the BF had mole turkey enchiladas as "his starter." that boy can eat and never gain a pound. bastard.
i diced up the chicken, oiled up a pan, quick sauteed the meat a bit, got a little color on it, drizzled with sesame oil, sriracha, and a dash of light soy. more sriracha at table, along with scallions, cilantro, avocado and hoisin to top. a green salad of cukes, cilantro, slivered scallions and carrots, and red leaf lettuce on the side with rice vinegar. that's it!
now the roast chicken bones are turning themselves into broth, and the turkey broth is turning itself into turkey soup with leftover turkey, corn, roasted poblanos (i was counseled that my chiles were incorrectly called pasillas when they are really poblanos. no matter what my meximart says), carrots, cilantro & israeli couscous.
Leftover yellowtail ceviche tostada and charcoal grilled artichoke with aioli.
The local fishmonger was selling high quality yellowtail trimming for a nice price. I discovered that ceviche is very tasty with a bit of aioli - the Japanese love the tuna with spicy mayonnaise, but I think aioli is better. This is a discovery is one to add to my bag of tricks.
re: ChrisOfStumptown
Serious drool
re: ChrisOfStumptown
yum yum yum
re: ChrisOfStumptown
1+ For sure
Cooking has been pretty light as we try to unpack and organize our new kitchen. Yesterday I finally got into it making a meal for a friend who's been in the hospital. I made double so we could try everything to make sure it was good :)
I made this chicken tagine from Saveur's 101 Classics issue: http://www.saveur.com/article/Recipe/...
On the side: barley and spinach pilaf with toasted almonds and raisins and harissa-maple glazed carrots. For my friends I also made hummus drizzled with olive oil and sprinkled with sumac, with packaged pita bread.
Their dessert is homemade banana cream pie with Nilla wafers. I figured we didn't need any after polishing off my birthday cake this weekend. Kind of regretting that stoicism now...
re: ChristinaMason
Sounds delicious! Lucky friends :)
re: ChristinaMason
happy belated bday! banana cream pie sounds divine - even for a non-dessert person like me.
re: mariacarmen
Happy birthday, CM!
re: ChristinaMason
Amazing first real dinner in the new kitchen, CM! And a very happy birthday. This was a good weekend for birthdays, if I do say so myself. ;-)
re: LindaWhit
Thanks, everyone! We played it low key, which was perfect. Better to pretend these things don't happen ;) Happy birthday to all the libras!
re: ChristinaMason
Happy birthday young lady.
re: eight_inch_pestle
re: ChristinaMason
Many happy returns!
re: PHREDDY
Thank you! Always liked that phrase.
re: ChristinaMason
Same here, Christina! And my parents ** always** use that lovely phrase!
re: ChristinaMason
Happy housewarming, and Happy B-day CM!
re: ChristinaMason
Alles Gute zum Geburtstag! Fine thing to be making a lovely meal for a sick friend!
Tonight, home made Cornish pasties. Although, if anyone want to call me out on that, then I agree they ain't Cornish. Firstly I use cooked beef - actually I confess to using a tin of stewing beef (go hate me then) and I use carrot instead of swede. And they ain't Cornish because I crimp them along the top instead of on the side. Oh, and as I support the application for Protected Geographical Indication, then I can't call it Cornish as I'm making it in North Cheshire. So there!
Anyway, this light repast is due to the mega lunch - fish, chips, mushy peas, followed by apple & blackberry crumble and custard. From a fish & chip shop on the other side of the borough, it was a regional finalist in the national chip shop of the year competition a couple of years back. 'Twas damn fine.
re: Harters
I had fish and chips for lunch yesterday with my Mom (she went healthy with grilled salmon and asparagus). Although it probably wasn't like your fish and chips, it was still very good!
re: haiku.
mmm, but you'd give up that yummy yellowtail....
re: mariacarmen
It was not the star in that dish, and wouldn't have been missed tbh.
I jest - I love meat too much to give it up totally. I'll just be a 60% vegetarian.
Thought i was going to be out tonight, but a friend cancelled, sick. So... i already had turkey soup for lunch (yum)... maybe the BF gets a cup of that to start. I just bought some hot chinese sausage (have only ever had the sweet) so maybe i'll saute those up quick-like, slice thin, make a salad with some cukes, slivered ginger, scallions, shallots & cilantro, serve it all over jasmine rice. with a fried egg maybe too. yeah... that's the ticket.
Osso buco is on the menu.
Deb did the heavy lifting over the weekend, Hazan's recipe was the inspiration. There will be pasta on the side and house red to wash things down.
Progress on the first-floor powder room has been glacial but the marble guys (vanity) should be here on Thursday and plumbing completed by Friday. We'll see.
re: Uncle Bob
UB.....yummy yummy!
re: Chocolatechipkt
Wonderful autumnal meal, Choco!
The weather is *finally* turning a bit cooler (though next week will be back in the 90s...) so it's a frige and freezer clean out week so I can restock fall/winter ingredients.
I found a couple packages of cheese raviolis and sauce in the freezer that were heated with a few scoops each cream cheese and sour cream from the fridge to finish those off. Some fresh basil and Parmesan to finish. I think tonight will polish off the micro greens/ spinach mix in a big salad with sugar plum tomatoes and cukes.
I'm having trouble remembering all of the dinners I had this week... There was a pizza at some point with bacon and mushrooms and easy nachos with homemade guacamole. Two nights ago was pork larb with rice and stir fried veggies. Last night was chili con carne with flour tortillas and pear-apple crisp for dessert.
I finally got around to dealing with the two enormous bags of apples we picked last week and spent a good portion of yesterday peeling, coring and slicing. I ended up freezing three pies worth of apples to save for the holidays and using some in last night's crisp. I tried to use the peels and cores to make apple jelly, but it didn't quite set so now I have two jars of a beautiful, thick, ruby-red, slightly-gelatinous apple syrup. I also saved about half a large paper bag of the best eating apples to use for whatever.
Tonight is definitely an apple-centric dinner. Turkey meatloaf with a glaze made from slightly-gelatinous apple syrup and served with apple chutney. Apple-cucumber-celery slaw on the side and some warm, buttered cheese bread. Probably more of the crisp for dessert.
Tomorrow will be huevos rancheros made with leftover chili con carne from last night.
Not sure what the rest of the week will bring, but there will probably be another pizza, some more chili (I made a huge pot and froze a container last night) and the rest of the Doukhobor borscht I made and froze in July. It's getting cold here at night and is just perfect for cozy, fall meals. We lit our first fire in our wood stove 2 nights ago and rumor has it, it may even snow this weekend!
re: BananaBirkLarsen
I LOVE your apple dinner!!
I made an escarole, raddichio, endive, and red leaf lettuce salad with chunks of apple and swiss cheese and a red wine and thyme vinaigrette. It was pretty chilly, so I defrosted a container of my "anything goes" vegetable soup to go alongside. I didn't look at the label too well, and it ended up being my batch that was super spicy (a BUNCH of chipotle in adobos) with lots of kale, so it was a rather incongruous dinner, but sooo tasty! A fun size Butterfinger was dessert :P
dinner was simple yet really tasty. the chinese sausage wasn't spicy at all, just sweet, like the regular stuff, but still really addictive. fried eggs. made the english cuke/shallot/scallion salad with a nuoc cham dressing. all over jasmine rice... some sriracha... mmm.... the BF came home a little late and so the eggs were a tad more cooked than we would have liked - love a really runny yolk, but still, we wolfed this down.
re: mariacarmen
Looks great!
re: Dirtywextraolives
mmmm love tonkatsu...
Weather is cooler and some leaves are turning. Fall here except---as GingerShelley mentioned upthread---where the heck is the rain? Man I love fall eating. Apples. Pears. Squash. Soups. (Squash soups!) Mushrooms. Herb gardens still going strong. Homemade bread. Roast chicken. Shellfish coming on. Still some good salmon runs. Oatmeal stout and all manner of big hearty beers. Big joints of good meat melting into spiced herbed booze baths all afternoon. Doesn't get any better.
Anyhow, tonight the GF wanted some classic Chinese. I wanted some classic Pacific Northwest. Either way it was late and I was tired so it needed to be fast. Walked to the store and saw fresh salmon on sale. Voila. Kung Pao Salmon, adapted from Fuchsia Dunlop's chicken version. Win-win, and quite tasty.
re: eight_inch_pestle
You just made me very nostalgic for a Fall I've never had (living my entire life in So. Cal. and the last 16 years in the Bay Area)!
re: mariacarmen
Oh, seesta, it is shaping up nicely here; just turned cool, and - with the extended heat and lack of rain we have had - things are coloring up amazingly even in the last two days as it has cooled off at night.... fall weather - here we come Puget Sound!
re: gingershelley
things don't really "color up" here... as mamachef says, they just kind of fall! we actually had a little rain here last night, but today was almost 70 degrees, with warmer weather coming up this weekend. Our "summers" start late here!
Ginger Eggplant tonight from The Quick and Easy Japanese Cookbook by Katsuyo Kobayashi:
small Japanese eggplants/nasu (6-8), knob of fresh ginger grated, 1 Tbl. soy sauce/shoyu
Trim eggplant caps, peel eggplants decoratively in alternating strips. Cut eggplant in half lengthwise. Salt and let stand 5 minutes or more — add cold water to cover for 15 minutes, then, drain in colander. Press to dry with paper towel or roll in dishtowel and squeeze to release water. Mix grated ginger and soysauce and place in a serving dish and set aside. In nonstick skillet, saute the eggplant with skin side down, to soften a little. Turn over and saute other side until toothpick passes through easily. Remove from pan and toss eggplant in the ginger/soysauce dressing and mix to coat evenly. Serve at room temperature.
note: optional: slice the eggplant halves on the diagonal 1/4" thick, then into 1/2" fingers, salt for 10 minutes to draw the bitterness and soak in cold water for 15 minutes, then drain and press dry before the dry nonstick pan saute.
The actual recipe adds oil to the pan for the saute; and adds 2 Tablespoons of soy sauce to the grated ginger for the dressing - I reduced it to one tablespoon and I omit the oil.
Dinner sees a couple of chicken breasts stuffed with a mix of ricotta, lemon zest, Parmesan, capers, chilli flakes, s & p and baked for 2o minutes or so.
There's a very basic tomato, garlic, parsley sauce to go with it. Probably mashed spuds and steamed carrot ribbons to sit alongside.
We seem to have an excess of bananas which seems to call for a dessert. Chunks will be fried in butter, sprinkled with sugar and lemon juice and then doused with rum (or maybe brandy) before a quick flambe. There's bog standard supermarket vanilla ice cream to go with it.
re: Harters
Dinner and dessert sound very good!
Last night was one of my son's favorites -- veal cutlets Milanese. There were four of them: two giant and two medium, and I decided not to cut them, but to cook them as they were. He claimed that he hadn't been hungry all day, and all he had to eat was one piece of toast in the morning, half of the salmon/bagel I sent him to school with for breakfast when he got hungry, and a "sushi snack" between school and driver's ed. I gave him one of the giant cutlets, and I took a medium one. Any more, he asked, after polishing it off in record time. I gave him the other giant cutlet. He finished that, and dug into the romaine, tomato and avocado salad. He ate most of that. "Any more veal," he asked, and he ate up the last remaining piece. Good thing my husband is out of town!! And good thing he's 16 and an athlete!
Tonight's dinner will be a beef stew with red wine. Not quite a boef Bourguignon, so I won't call it that, but it will bear a striking resemblance, minus the pearl onions, which I don't have.
re: roxlet
Too funny -- it is amazing what a teenage boy can put away sometimes!
re: roxlet
I call mine Bourguignon when I add frozen pearl onions. I guess they are the tipping point between stew and Bourguignon.
re: Berheenia
Well, I found some frozen pearl onions in the back of the freezer. I guess I moved the needle towards Bourguignon!
re: roxlet
Now THAT is a hollow-legged kid! LOL
re: roxlet
I get the feeling my boys will be much like your teenage one!! They too LOVE veal cutlets, and end up eating more than I expect sometimes! They both polished off two pork cutlets last night, along with extra helpings of rice & veggies. Such a satisfying feeling when they eat well, and ask for seconds & thirds.....
Monday night was jambalaya. I had leftover rice from the weekend and andouille sausages and chicken thighs in the freezer. The only store bought ingredient I had to buy was green onions. I love it when I can put together a meal like that.
Last night we had meatloaf, spaghetti squash gratin, and a simple salad. There is no meatloaf left and only a tiny bit of the gratin. So it was a successful meal.
Tonight, a deep dish pizza pie using canned biscuits as the crust. It is just me and the kids so I think this will make them happy. We will have another salad with it.
Fish share today is dayboat haddock. I have some gorgeous kale in the fridge, washed and ready to go (what a good girl am I) and some small, tasty leftover whole roasted potatoes. So the current plan is sauteed haddock on a bed of creamed kale with those little potatoes fried up crispy on the side. There may or may not be some capers sprinkled around.
re: GretchenS
I vote for capers in with the kale.
re: Harters
Really? I hadn't thought of that, was thinking atop the fish. You think they would work with the creaminess of the creamed kale? Worth a try!
re: GretchenS
Top of fish would work nicely. Capers in the cream should lend some piquancy to what might otherwise be just, erm, creaminess
re: GretchenS
Fish with potatoes is one of my new cravings, I bet your haddock will be delicious!
re: Dirtywextraolives
me too!
re: Dirtywextraolives
Have you tried that old Marcela Hazan recipe for baked fish on a bed a of potatoes and garlic? Couldn't be easier and so good.
re: eight_inch_pestle
No I haven't! And it sounds right up my alley! Thanks for letting me know about, I will research that now!
EDIT: just bookmarked and it looks delicious! Thinking this will be great for Friday night, Thanks, again!
re: Dirtywextraolives
Happy to help! That's what we're here for, right? And I've certainly received far more than I've given around here.
Let us know how it turns out.
Last night I made a slow roasted, glazed pork butt shoulder with crispy skin, a side of perogies fried in butter topped with crispy onions, and a small agrodolce of tomato, cucumbers, and sweet red onions.
It was very good!
Leftovers should last me a couple days!
Unfortunately, no pics.
re: Novelli
aaaah that pork and pierogi combo sounds divine!
re: Novelli
Oh. Yum.
re: Novelli
Oh goodness. Delicious!
Whipped together a marinade with green tomatoes, chipotles, roasted chiles and garlic and have a skirt steak sitting in there! There was a little sprinkle of snow this morning and strangely, I was inspired to to grill this skirt steak ;) We'll see how I feel in a couple of hours. We'll be having some chimichurri rice (thanks trader joe's), tortillas and avocado. Figured I may as well do something with the green tomato collection we seem to have accumulated. They don't seem to want to turn red anyway ;)
Cleaning out the freezer a bit, and finding some hidden treasures! Glad it has cooled down a bit & getting me in the mood for more seasonal cooking :)
Tonight, I'm slowly reheating a large portion of ham that was not sliced. Will add a little apricot preserve & roasted garlic mustard as a glaze at the end. A box of scalloped potatoes for the kids, some celery root mash for me, and buttered peas and buttermilk biscuits to round it out. A bit starchy, all of it, but it really sounds good to me now.
And I'd just like to say, thank you to everyone here. This board and this thread in particular have excited & inspired me greatly. I love it when I peruse through here and get tons of ideas for dinners for next few weeks. From the bottom of my heart, Thank You! You are making my life easier.... 8))
re: Dirtywextraolives
And we are so glad you are here, telling us about your yummy dinners!
re: Dirtywextraolives
<thank you to everyone here. This board and this thread in particular have excited & inspired me greatly. I love it when I peruse through here and get tons of ideas for dinners for next few weeks. From the bottom of my heart, Thank You! You are making my life easier.... 8))>
Ditto! Couldn't have said it better. So many good ideas, and it's fun to cook "with" everyone here. Although for me, lately, it's been almost all wishful thinking!
Well, here I am a couple days behind again!
Let's see - Monday night was grilled marinated (lemon, thyme, garlic) Albacore Tuna steaks - rare. Served on a niciose-ish salad of chopped romaine, grilled pimenton peppers, lovely Italian beans, sliced steamed yukon gold, good olives, HB egg, light drizzle of dijon/red wine viniagrette and a dollop of HM herbed lemon mayo. Super good!
Last night had a craving for chinese, so a quick Moo Shu pork stir fry, with kale subbing in for cabbage, julienned cuke for bean sprouts, and after a quick internet search, a jury-rigged hoisin sauce for coating my flour tortillas (which subbed for pancakes). Can you tell I didn't want to go to the store?
Anyway, the hoisin fake-out was suprisingly good. Never thought of such a thing, but it went something like this; http://www.manusmenu.com/moo-shu-with..., except schriracha for the 'chinese hot sauce', and a dab of oyster sauce to add in the 'funk' I like about hoisin. Will make this again!
Tonight is a big, beefy burger, house-ground with sharp cheddar, pickles, horsey-mayo, lettuce and roma tom's, on a nice local bakery bun. TJ's sweet potato fries on the side, and the last of the local corn on the cob on the grill with the burgers. First fall burger - too cool to eat out side. Sigh.
re: gingershelley
Tasty stuff going on in the gingershelley household.
re: gingershelley
mmmm... all sounds good... epecially Monday's!
re: gingershelley
Where do you live? I'll be right over ;-)
All sounds great!
re: gingershelley
Love that tuna salad!
We had some Bolognese sauce in the coolerator, Deb did a little freezer diving and found some tagliatelle: a marriage made in heaven. House red to wash things down. There was an aged Parmigiano-Reggiano to lend order and dignity to the meal. Yanks-Baltimore on the plasma.
Its still Mission: Clean Out week and tonight is various sausages with carmellized onions, sweet potato steak fries, honey mustard (yep... what was left of a jar of mustard and a big pour of honey,) with a green salad. Young sister in law has never had carmellized onions before!
Etsy just made some major changes (11 weeks until Christmas, #^#@@#^!!!) so I have a lot of reading to do tonight....the prosecco and limoncello cocktail has the addition on ginger syrup tonight (failed ginger jelly that never set up but still tastes great.) I'm guessing I'll need at least 2 while reading.... its a lovely cool night (possibility of rain tomorrow for the first time in more than 6 months, at least, and you can bet I'll be using that to make a fall like meal tomorrow night!) so I might do my reading on the porch. At the very least all of the windows will stay open for several more hours. It's wonderful!
re: weezieduzzit
<the prosecco and limoncello cocktail has the addition on ginger syrup tonight >
pretty much a rerun of last night - worked late, leftovers got turned into fried rice sesame oil and a little light soy, and again with an egg on top (much better cooked this time - yolky!) with a squiggle of sriracha. something so comforting about eggs and rice.
i have a defrosted tri tip in the fridge i want to put a rub on, probably for Friday night's dinner as tomorrow i'm at the oldster's. i have been looking at a "Santa Maria" rub: http://www.justapinch.com/recipes/sau... what do you guys think of that?
re: mariacarmen
There are few things I find more comforting than fried rice and eggs! I like the idea of leaving the yolk intact to drape over the rice like a sauce. Much better than the ketchup I tend to slather on my fried rice!
re: JungMann
thanks JM. typical of South American dishes, that whole yolk on rice thingy....
re: mariacarmen
I've got to try some more South American dishes; so far the only dishes I know that have cracked the code to eggs on rice are Japanese, Korean and one Filipino dish that manages to ruin the magic by adding raisins to the party.
re: JungMann
lomo montado (mounted with an egg), in Bolivian and Peruvian restos. Also sometimes milanesa montado, more commonly known as sillpancho... and some of the pics attest, there is always room for another starch - fried potatoes!
making myself hungry... nothing better than a crispy fried breaded steak or chicken cutlet, over rice, big runny egg on top, some hot sauce/salsa... yum...
re: mariacarmen
Well you certainly got my attention. I think I may need to do back-to-back dinners of sillpancho and Schnitzel a la Holstein for comparison.
re: JungMann
ooh, this will blow your mind - i forgot it's also sometimes called bistec a lo pobre:
"steak ala poor", as it were!
ok, i'll stop now.
but i've got to make some this weekend now.
re: mariacarmen
My friend went to Peru on a vacation. I was asking her all about the pisco sours, but all she wanted to talk about was the steak a la pobre.
re: JungMann
My sister spent a summer in Peru and RAVED about it when she got home!
p.s. Whenever I see your name, JM, I think of the song YMCA.... lol
re: kubasd
I don't know if that's a good thing!
re: mariacarmen
I love Santa Maria BBQ tri tip. That rub looks great! Bookmarking it myself....
re: Dirtywextraolives
thanks, i'm going to give it a try tonight.
Dinner's from our "cooking the books" - currently "River Cafe Cookbook Easy", Rose Gray & Ruth Rogers, 2003. A dead simple pasta dish.
Courgettes (although I suppose as this is Italian I should call them zucchini) are cut into matchsticks and are salted and drained for a few minutes. Tomatoes are quartered and mixed with capers, dried oregano, chopped garlic, olive oil and white wine vinegar - that sits for a few minutes. Zucchini get a light frying and the tomato gloop is mixed in and then it's all stirred into spaghetti. A scattering of fresh oregano and a drizzle of oil finishes everything off.
re: Harters
mmm... that sounds fresh and zingy! we eat so little pasta chez nous...
Roasting a Frankenchicken breast tonight. Not sure if any rub will go on it or if it'll just be oil, salt and pepper. Sides will be leftover mushroom rice pilaf and I'll also sauté up some Swiss chard with garlic and caramelized onions.
AND a glass of wine as I got a bit of good news today at work. :-)
Last of the osso buco. Pasta with house-made pesto sauce (basil from the garden) on the side. House red (a Sangiovese) to wash things down. Yankees/Orioles on the plasma.
Nothing fancy here. Had some chicken to use up. Threw together cooked chicken with diced tomatoes, mozzarella, spinach, pasta and spices. Topped with parm & bread crumbs to bake in the oven. Caesar salad on the side with anchovies for me and some chianti to help it on it's way.
re: roxlet
That sounds interesting - could you post the details, please :)
What a difference a day makes! Its 61 degrees and pouring rain. :)
Two whole chickens liberally seasoned under the skin with za'atar are being roasted on a bed of onions, celery, baby white potatoes and carrots. (We like the leftovers so I plan for them.) Bones will go in the crockpot for stock right away while it's still nice and cool, we'll see the 90s again by Sunday.
re: Harters
cauliflower cheese?
re: Harters
Lamb breast and cauliflower cheese? You're living quite decadently tonight!
I'm curious about your lamb breasts, though. Do you trim off the fat cap or do you roast it on a rack? I seem to end up with stringy meat drowning in a seat of fat whenever I do an attempt on riblets.
re: Harters
Cauliflower cheese - well known British accompaniment to a roast (usually beef) and, also, a vegetarian main course. http://www.channel4.com/4food/recipes...
Lamb - roasted on a rack. The amount of fat really can be immense and you can never cook it all off. It's too much to leave in the tin for roasting the spuds - so we usually do them in a mix of oil and some of the fat.
re: Harters
The Brits have a habit of dropping their articles. :-P
re: Harters
oh heaven - every bit of this.
re: haiku.
I want a full report, please, as the words "tandoori cauliflower" floated into my brain for no apparent reason this morning while I was walking the dog.
re: GretchenS
I think I messed it up a bit by leaving it coated with too much of the marinade when roasting it. Report-back here: https://30minmeals.wordpress.com/2012...
I still have some cauliflower florets left, so I'm going to try it again this weekend with the rest. I will leave overnight in the marinade, but will wipe off the excess before roasting. I might also try covering it for the first half so it steams first, and then removing the foil for the second half - thinking back, it was a tad dry (served it with a tomato chutney, which helped with that). Will post back with the results of that attempt.
The photo I had seen was a head prepared this way, and it did look like an interesting and unusual dish. I'll be having people over in 2 weeks for an indian dinner, and I like to have a vegetarian option available, and this seems to have a wow factor with little effort. If I can get the taste up to my standards.
re: haiku.
Very interesting, thanks for the report. In a recent Cooks Illustrated they improved roasted cauliflower by covering it with foil for the first part of the roasting time, as you suggest.
re: haiku.
I am a more than occasional vegetarian and this has my mouth watering. My standbys of malai kofta, stuffed vegetables or utterly decadent baingain bharta whith pickles seem quite plate in comparing a very crisp cauliflower head cooked with the masala added to a bit of ghee and a minimal amount of yogurt. I would rather drizzle lime juice with popped cumin seeds atop.
I haven't done much cooking this week at all, sort of on the under the weather side...Wednesday, I baked some huge chicken breasts seasoned with Mrs. Dash, cumin, pepper, ancho chile powder, salt...to go with, broccoli & cheese rice pilaf. Oven roasted cauliflower. Thursday, leftover ham from last week with Wednesday's leftover sides. I also made a big pot of gumbo with chicken, sausage & ham with the usual veggies including okra, with that I had with some toasted crusty bread to mop up the juices from the bowl.
Tonight I'm cooking rockfish: baked for me, fried for the bf. Skillet potatoes & onions and some mixed greens (combo of mustards, turnip, hanover, etc) , simmered with salted pig tail. Since I don't cook on Saturdays, I'll be eating on the pot of gumbo tomorrow. Back to the stove on Sunday.
re: Cherylptw
I would love to know how you do your gumbo. I am collecting gumbo recipes because its one of my husband's favorite foods from when he lived in the south, and I've never made it before. Yours especially sounds good because he does not like the kind with seafood in it. Thanks, and no rush on that request.
Santa Maria rubbed tri-tip has been in the fridge since last night. slivers of raw garlic tucked into slits. should be tasty.
not sure about sides, but potatoes seem a given... maybe crash hot potatoes? i had a big fat carne asada taco for lunch so i'm not super hungry, which always leads to a lack of enthusiasm about what to cook... but it's still early.
It is finally feeling fallish around here, and we got a nice little rain shower last night. Tonight is spaghetti & meatballs, made earlier this summer, and now being rescued from the freezer. Not the spaghetti, but the meatballs & sauce....just re-read what I wrote! I will make the spaghetti tonight.... A salad of some sorts, and some garlic bread to go with. And lots of Pinot Grigio, seems like I need it....
Leftover roast chicken and veggies for dinner (yum!)
A grilled Speculoos sandwich for dessert.
so i'm not 100% enamored with the Santa Maria rub. maybe i didn't do it right. my rosemary may have been a little off. our meat took almost 40 minutes to cook and still the garlic slivers didn't soften (i know it usually takes longer). but it was nice and pink inside. the bf made his shoestring fries, and two salads: one, a really great one, sliced tomatoes, slivered red onion, and red bells with in-salt capers and a little olive oil - simple yet really fresh and tart tasting. the other a green salad with cukes, red leaf lettuce and shallots in blue cheese.
re: mariacarmen
Yea, a trip tip doesn't have as much fat, so you can't cook it too long, ergo the garlic slivers would not have enough time to soften.....
So the rub was just meh? Good to know, guess I'll just continue to rub like I usually do...
re: mariacarmen
My husband makes Santa Maria tri-tip all the time, but I'm pretty sure that he crushes the garlic. My favorite tri-tip, though, is one that uses the spicy Asian chile paste that comes in a jar. We take some, and dilute it with lime juice for the marinade. It's really great!
We're having a sort of Spanish night at Casa Harters.
Tapas to start. We've a tin of "scallops in seafood sauce".There's Nduja to be spread on bread (yes, I know it's Italian but we'll pretend it's sobrasada. And there's supermarket chicken empanadas to be heated through in the oven.
There's belly pork to be roasted, broadly following a recipe in the Moro cookbook. It sees garlic and fennel seeds rubbed into the flesh. Gravy is a dead simple deglaze of the pan juices, using fino sherry. There''ll be some spuds, probably sauteed. And something green cooked simply.
Buen provecho.
re: Harters
Sounds amazing Had to look up Nduja, but it sounds interesting - I read it is often used as a base in a stew. Enjoy!
re: Harters
nduja yummmmm....
re: Harters
Please ignore my question if it crosses a line, but how much do tinned scallops cost around your parts? I do quite love my preserves, however unless someone brings me home a tin of the good stuff, I simply forgo what I cannot can in season. For us, a very small tin of Spanish pulpo for one runs just under $20. Right now I am trying to prepare as many sardinas en escacbeche as humanly possible before the fish monger no longer sells them.
re: JungMann
Cost just under £5. Certainly a specialist product from a quality deli - never seen them in supermarkets.
Completely transitioned, twodales. This is totally my favorite season; plenty of time to cook and eat the comforting warm foods that are so ubiquitous now: braises, roasts, soups and stews.
Today I'll be starting a brisket for family dinner tomorrow. I was able to get a five-pounder, and I'll be using Grandma Mimi's recipe, which is for a sweet/sour sauce. This is one of those things that's SO much better after a couple days, with the meat sliced and held in the sauce 'til suppertime!! So: braised s&s brisket; a savory kugel of wide egg noodles, caramelized onions and mushrooms; braised rainbow chard (or maybe spinach; we'll see what looks good today), a green salad, and rolls to mop up the delicious sauce. Dinner tonight is on the simple side here: leftover broccoli/cheddar soup w/ croutons and maybe a BLT or a Club sandwich. No dessert planned, but I do have an apple pie and I"ll probably hit that.
Have a good safe weekend, y'all.
Had a lot of leftovers last week and rounded the weeknight meals out with a jar of Tiger Tiger Chicken Tikka Masala over chicken tenders, rice and peas. Last night we had Welch Rabbit (also ready made- Stauffers) over white toast with thick yummy bacon and grilled tomatoes. I think Harters is influencing my menu- two Brit copycat meals in a row!. I need to learn how to make my own Welch Rabbit but there are so many versions out there I may start anew post when I am ready. Meanwhile we are embarking on the Gott Diet Monday- no flour or added sugars in a nutshell so tonight we are going out for pasta! We always start off a diet by gaining a few pounds up front!
re: Berheenia
Welsh, not Welch.
But congrats on the rabbit. Most folk nowadays called it rarebit but I'm a sucker for proper names.
A little story. We travel to northern France most years. Last trip, just before catching the ferry home, we stopped to do supermarket shopping at a large mall near the port and had lunch in one of the restaurants. The menu had a section of "local specialities" of the Nord Pas de Calais. One of which was "Le Welsh". Well, I had to Google it when I got home. And, yep, it's a Welsh rarebit - now blagged by the French as one of their own. http://fr.wikipedia.org/wiki/Welsh_(p...
You might like to try a Buck Rabbit, which is a Welsh Rabbit topped with a poached egg.
re: Harters
I knew there was a different name for that one, thanks for reminding me! I used to love that at a local pub, topped w/ fried (or poached) egg and fried tomato. I need to make some.
re: Harters
Oops Welch is the grape people- juice and jelly. Glad you corrected me before I post something about a recipe for it.
Still slightly on theme we had toad in the hole for breakfast, actually a toad in the whole club which is a double serving with a slice of cheese in the middle of the stack.with some ketchup as a condiment. Don't the French understand that they already have French Toast to their credit and that the Welsh Rabbit is taken!
re: Berheenia
You do correctly see Welch from time to time.
In the rare moments of the day, when I am not sleeping or doing something food related, my interest is military history. And the regiment from North Wales has been called the Royal Welsh Fusiliers and the Royal Welch Fusiliers at different times in their history. Folk are always using the wrong name at the wrong time (me included).
Ah, yes, French Toast. Or, as we call it in the UK, eggy bread. I think you guys have the much nicer name for it.
re: Harters
eggy bread has a nice, children's storytime ring to it....
re: Berheenia
ooh, let us know if you start that thread. i love the idea of the Buck Wabbit.
re: roxlet
What determines when you start a new thread? Just curious.... Since I'm not on it daily, I always seem to get lost, lol, doesn't take much...
re: Dirtywextraolives
Hey Dirty,
There are no rules, just a loose guideline that targets 300 or so responses. Linda Whit is the sites's unofficial mayor and can always (frequently?) overrule me.
re: steve h.
Oh okay, it just seemed to have no rhyme or reason... No worries! Carry On....
re: steve h.
No, no, no, no, NO! I'm NOT the unofficial mayor, steverino! LOL! I've just been here awhile (but so has Harters and roxlet and many others!)
We used to go to 200, but when there were 100 or so posts in a day (much earlier threads), we were changing threads every 2 or so days. So it was suggested that we push it out to 300 and most everyone seemed amenable to it.
And Dweo, anyone can change it over to the next thread when it nears/has gone over 300 posts. Just post a link at the bottom of the current one once the new WFD thread is established, and then "report" the first post in the (now old) current thread and ask the Mods to add "OLD" to the subject line, so anyone who hasn't been here in awhile knows that we've moved to a new one and that they shouldn't post new dinners to the (now old) thread - but of course, you can continue to reply or ask questions in old threads!
Does that make sense? LOL
re: LindaWhit
How does one alert the moderator?
re: twodales
Use the "Report" button. It's next to the "Reply" button on every post.
re: steve h.
Thanks for the info. Any time I start a new thread the Old just appears so glad to know about the proper way.
Also, now I know how to tattle on all of you :-P
re: LindaWhit
Yes, it does. Thank you for clarifying. I think. ;-))
re: Dirtywextraolives
sometimes people get a little JUMPY and start a new thread before we've reached 300 and boy do the rest of us fight that! it's funny - we'll stay on the old thread until it hits 300 and then go over to the waiting new thread. we're stubborn critters, some of us! but it's all good.
re: mariacarmen
I've gotta say, I LOVE when that happens.... the waiting until it hits 300, that is. It absolutely cracks me up! :)
re: kubasd
i know, me too.

subset: commoncrawl


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While landing on a 1,045-foot long hard packed gravel runway, the airplane touched down, bounced, and began to 'float.' After the airplane touched down again, the pilot applied the brakes and raised the flaps in an attempt to stop. The airplane continued off the departure end of the runway, crossed a road, struck a boulder, and nosed over into a swamp, coming to rest inverted. After the accident skid marks were observed in the gravel that started with 20 feet of runway surface remaining. The two passengers in the airplane stated after the accident that they were coming in 'hot and fast.' According to the airplane operating handbook, the total landing distance to clear a 50-foot obstacle, using the specified technique for short field landings, at maximum gross weight, at sea level, and at a temperature of 20 degrees Celsius, was 1,415 feet. The pilot reported 8 total hours of flight experience in make and model.
The National Transportation Safety Board determines the probable cause(s) of this accident to be:
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It's just an absolutely fantastic story, really poignant and moving, with a fast paced story line, that makes you want more. Great depth of character ..Show More »
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A student pilot practicing short field landings landed hard. The airplane bounced back into the air and the pilot did not add power to go around. The airplane then came back down hard on the nose wheel leaving damage to the firewall and cabin floor.
The National Transportation Safety Board determines the probable cause(s) of this accident to be:
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I've been using my Tikka T3 Lite and from the very first day, the action for the bolt and the seating of the bullets goes so smoothly that's it sort of spoils you. The magazine is single width centered, so when you drop a single round in the rifle, it's already lined up and the bolt slides and locks in smooth as butter. Even without a round anywhere near the rifle, the bolt action is incredibly smooth.
Wanting some diversity, I got the well established Remington 700, and though it feels very solid, the action is nowhere near as smooth when I use it. I've worked with half a dozen in different calibers in the store and a few on the range from others with the rifle and they pretty much seem to have the same experience. The bolt takes more effort to use, is picky about angle and not as smooth to slide forward and lock. Couple that with the internal magazine on my model and the fact that when you drop a round in the chamber, you pretty much need to "click" it into the right-side of the magazine in order to get a smooth slide forward, and it just feels kind of awkward.
The Remington 700 .270 shoots very accurately and has a very solid, rugged sort of feel to it, so I'm not unhappy with the performance of the rifle itself, just the bolt / loading action when compared to the Tikka.
Was wondering if anyone else felt the same way.
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Absolutetly do. I have been thinking about adding diversity too when I get my next rifle, but I I keep on finding myself looking at the tikka again.


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The Sesquicentennial's Tangled Web
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Something else has shaped how Americans view the Civil War: their intensely personal relationship with it. Visitors to Civil War sites are often highly invested and possessed of information that reflects generations of conventional wisdom or family tradition. Spend time at a Civil War site, and before long a visitor will appear to assert his or her understanding of the war: "My great-great-grandfather didn't own slaves--he sure as hell didn't fight to preserve slavery. He fought to defend his home, the way of life of his community and state. You are wrong to tell people the war was about slavery."
This sort of soliloquy highlights one of the salient facts about the Civil War's place in American culture: In no other era of American history have we as a nation permitted the personal motivations of participants, often imperfectly remembered or revised over time, to define in the public's mind the cause and national purpose of war. This is one reason why there is often a vast difference between the ongoing scholarship about the war--which consistently pegs slavery as a central cause and "cornerstone" (as Vice President Alexander Stephens said in 1861) of the Confederacy--and popular perception, more often shaped by our interpretations of personal narratives.
This highly personal investment in the men and events of the Civil War sometimes renders scholarship that sheds light on the causes of war not as academic exercise, but as an affront. To say the Confederacy went to war to sustain the institution of slavery often challenges a descendant's understanding of the motivations of his ancestors. The response is sometimes the dismissal of solidly documented history as "politically correct" or "revisionist."
Into this tangled mesh of history and selective memory trots the sesquicentennial--into a very different world than that of 50 years ago. While many wish we could return to the days of the simple, personal, singular history (which engaged in as much forgetting as remembering), the changed nature of our country renders that impossible. It can be no surprise that our national narrative has expanded to include the role of women, common people, and the complicated part played by slaves and slavery in the evolution of America. We are in constant progression of second looks at our past.
John Hennessy is chief historian at Fredericksburg and Spotsylvania National Military Park and former chairman of the Fredericksburg-Stafford-Spotsylvania Sesquicentennial Committee.


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Published on: Wednesday, August 21, 2013
Antoinette (Toni) Peck, a 2005 graduate of UST Law and a solo practitioner at Peck Law Office, P.A., was selected to be an Inaugural Fellow in The Florida Bar Leadership Academy. Peck was selected as one of 59 inductees out of 263 applications from throughout the state of Florida. Approved by The Florida Bar Board of Governors this year, the program lasts one year and its goal is to reach out to lawyers from across the state of Florida and help give them the skills and resources to become leaders – not only in the legal profession, but in their communities.
The Peck Law Office P.A. is a general practice firm that provides full-service legal representation across Southwest Florida, primarily in the areas of family and marital law, criminal defense, and civil litigation. To learn more about Peck and her practice, find her on UST Law Lawyer Search.
Congratulations, Toni!


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Inside Long Island Business
Get the latest news and trends on Long Island companies and the people behind them.
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SoulCycle to open in Water Mill
SoulCycle, the indoor-cycling workout chain, is adding a Water Mill location to accommodate its growing fan base.
The company will open the new 74-bike studio on July 19. The Water Mill location will be SoulCycle's third location out East and the fourth Long Island studio. The company has been rapidly expanding and added a Roslyn Heights location earlier this year. SoulCycle also has plans...Read more »
Suffolk IDA boosts Manetta's pay to $155,000
The Suffolk County Industrial Development Agency gave its executive director, Anthony Manetta, a $20,500 raise Thursday, bringing his salary to $155,000 per year.
Manetta said he didn't ask for the wage increase but welcomed it, saying he had earned more at two consulting businesses, one of which he started. The IDA offers tax incentives and other aid to companies and not-for-profit groups...Read more »
Report: $15.6B in private equity invested in NYS in 2012
Private equity activity was sparse on Long Island in 2012, according to the Private Equity Growth Capital Council (PEGCC) a Washington D.C.-based lobbying and research firm focused on the industry.
PEGCC released a report Thursday that said New York State attracted $15.6 billion in private equity investments for 96 companies in 2012. Of that figure, 15 companies were from the Long Island area,...Read more »
Sbarro plans 35 franchise locations in India
Sbarro is expanding an Indian franchise partnership with plans to open dozens of new eateries in the country's southern region, the company said Thursday.
The Melville-based chain of Italian eateries named White Planet Restaurants -- headed by Sriram Rajagopal and Gopal Rajagopalan -- as Sbarro's South Indian master franchisee. Under the agreement, White Planet Restaurants will open 35 new...Read more »
NBTY Amityville plant hiring topped 200
NBTY Inc. has exceeded hiring goals at its new nutritional bar factory in Amityville, development officials said Thursday.
The vitamin maker opened the 60,000-square-foot plant last year, its second such facility on Long Island.
The $32-million project involved renovations to a warehouse and $18.6 million in equipment.
The board of directors of Empire State Development Corp. Thursday...Read more »
Can companies boost revenues by paying higher wages?
One way to increase company revenues may be to pay employees higher wages, a survey of small service-sector businesses on Long Island suggests.
Results from the survey -- commissioned by Freeport-based Advantage Payroll Services and issued to 854 small service-sector businesses on Advantage's client list in April -- reveal a strong correlation between better wages and better revenues.
Payroll...Read more »
Broadridge Financial acquires Boston company
Broadridge Financial Solutions Inc., which provides investor communications and securities processing, said Wednesday it has acquired Bonaire Software Solutions, a Boston company that develops revenue and expense management software for financial firms.
Terms of the deal, including the purchase price, were not disclosed. The acquisition is expected to close in July.
Broadridge, which...Read more »
Poll: Any money for summer vacation?
The summer vacation season gets into full swing with the upcoming July 4 weekend. While Long Island's slow, bumpy recovery from the recession continues, some residents are feeling more upbeat about their financial situations than they did last year at this time.
How about you? Will you be able to take a vacation, or a staycation? Are you planning to spend more on travel and leisure activities...Read more »
State leaders agree on legislation to create farm cideries
The New York State Senate, Assembly and Gov. Andrew M. Cuomo have agreed on two bills that would aid the state's budding hard cider producers, the three parties said Thursday.
The two bills, which are expected to pass and become law before the end of the legislative session Friday, would help establish farm cideries and also streamline the brand labeling process for alcoholic beverages.
The...Read more »
Former debt agency exec pleads guilty to bribery
A Long Island man accused of sending illicit cash to bankers in cigar boxes pleaded guilty to conspiracy to commit bank bribery in U.S. District Court in Connecticut.
Patrick Pinto, 44, of Bohemia was arrested last December for his involvement in bribing bank executives and defrauding investors through debt collection firm Oxford Collection Agency. Pinto filed his guilty plea...Read more »


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Young Adult Library Services Association (YALSA) CAIS-ACSI. Librarian by Day. The Unquiet Librarian. Information Wants To Be Free - Meredith Farkas. Social Networking Librarian. Librarian Avengers. Literary Transgressions blog. Tame The Web. Librarian in Black Blog – Sarah Houghton-Jan. Earlier this week, California Governor Jerry Brown appointed Greg Lucas as the new California State Librarian.
The appointment requires state senate confirmation, which has not happened yet. Lucas is not a librarian, nor has he ever (per information readily available online) worked in a library, volunteered for a library, served on a library Board or Commission, or…well…had any involvement with libraries at all.