So...whats for dinner?
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Lacey - good to see you & hear about your games with Mila. She will be lots of fun this Christmas. I had totally forgotten about the "pineapple turkey" in my youth also. Sounds like you had a nice Thanksgiving. But your son was frying a turkey? Somehow I thought they were vegetarian? Or is it only DIL? Or did I mix them up with DS1? The salmon looks really interesting.
Today will be the final day of potato salad. While it's been wonderful, preparing a whole bag (24 oz) of potatoes was overkill for one. I have one more container of fried rice tomorrow & the leftovers will be done.
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I love cilantro, too--but unlike with parsley, never had any luck growing it. According to my 23&Me profile, I do not have the gene for aversion to cilantro. My mom hated it, though. As to truffles, I read something fascinating: fully 25% of the population cannot detect the taste of black or white truffle; but 40% have a powerful aversion to black truffles--comparing the scent to sweat, wet dog or dirty socks. But if white truffles have aroma but almost no taste, why are they so (relatively) popular? Because 80% of taste is actually smell! Even if there are few to no "umami" tastebuds on the tongue, there are olfactory receptors at the rear of the nasopharynx, just below the bottom of the nose. So if you like the "taste" of white truffle you actually like the scent!
AFAIK, there are no truffle oils on the market that rely solely on truffles for the taste & aroma! I checked the labels of the bottles I have, as well as the online ingredients lists for every brand I found. All of them (even those with truffle bits) list (usually at the very end) "essence," "aroma," or "flavouring" (sic). And all of those telltale words are synonyms for the lab-created ester responsible for truffles' aroma. Though chemically identical to the compound present in real truffles, it's still synthesized using who-knows-what catalysts, solvents or other ingredients.
Now, you may be wondering "why not just infuse the oil with truffles or extract the compound from the truffle itself?" Well, if you can steep truffle pieces in olive oil and then remove them, the aroma will be there but quite faint & fleeting. If you add fresh truffle crumbs that have not first been dried and leave them in the oil, unless the resulting oil is immediately refrigerated (which will make it congeal), it poses a botulism hazard. And truffles are so scarce and expensive that they are worth much more sold as-is, so subjecting them to an extraction process would be a monumental waste (and cause the chefs of the world to weep unconsolably)--same reason why CBN is so hard to find in dispensaries (it's made from degraded THC, which with the advent of legalization makes weed so popular that it flies off the shelves before it can degrade). So if you're going to buy the stuff, buy the smallest bottle possible, with "extra virgin olive oil" and "truffle" (black or white--the best will include the Latin name and percentage) as the first two ingredients. And use it extremely sparingly, measured in drops! (I read a review that complained it was "disgusting;" the reviewer went on to mention he'd used 1 tablespoon in a recipe for two people).
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Last night's dinner was leftover bison, broccolini, creamed spinach, and a small piece of the "millionaire's potato." Tonight will be branzino nuked in parchment with herbs & tomato, with the remaining broccolini, snap peas & asparagus on the side. This morning I fulfilled the "latkes" custom by frying my keto pancakes (Birch Benders) in olive oil. Saving the rest of the spud and the donut for Bob, who is working very late.
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This is the anniversary of the day my BFF died in 2005. One of her old neighbors came over this evening to raise a couple of glasses in her honor. Gin & Tonics all around.
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Minus, I’m sorry to hear about your BFF. A cocktail in honor sounds great. Personally, I hope my friends remember me over drinks too.
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Sandy, I am accepting the fact I am average..more than ever. Wow, 40% dislike it...yet it is so expensive. Maybe I should be happy about that, LOL.
Minus, I am so sorry to hear about your BFF. I am with Illimae, I hope people remember me over drinks.
I ended up making brown rice in my rice cooker and a big salad to go with the salmon. As is usual, I bought too much food. I think we need to make the Sequim trip more frequently but with covid, we try for 1 to 1-1/2 months for stocking up. Too much temptation out there. Prices are starting to climb out here...small increments, but on more items.
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Wallycat - one thing I loved in Sequim was the shop that sold Lesley Stowe's RainForest crackers. Delicious & very hard to find here. I filled my suitcase before I flew home.
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When we lived in Seattle, we loved to take the ferry to Port Townsend--I remember there was a souvenir shop in nearby Port Gamble that sold rocks & seashells. Still have a bowl of those shells, circa 1975, on my coffee table. We also ate a few times at the Three Crabs. Minus, the Whole Foods around the corner from me has three flavors of RainForest Crisps.
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Dinner last night was leftovers and a freshly made tossed salad.
We visited a couple in Sequim many years ago. They were both writers and I was a writer at that time, too. She cooked salmon in the oven and I remember it as being very good. When we left their town, we explored the Olympic Peninsula and stayed at a scenic old lodge. A negative memory of the peninsula was big swaths of clear cut forest.
We spent a week in Port Townsend in 2008 and loved that environment. We had won a week's stay at an rv park outside of town.
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I have not heard of the Rainforest Crisps; will have to locate some.
Sandy, Three Crabs was torn down and turned into a "wilderness/beach" area to its original natural orientation. Have not seen it but supposed to be a huge success.
Carol, I agree...too much clear cutting here. We live a block from DNR forest land and parts of it were clear cut 2 years ago. Sad. Not like "forest management" just outright swaths of cut...and the scotch broom has invaded. The Peninsual, in general, is gorgeous, but there are certainly pitfalls here...as all places have; no such thing as "the perfect spot."
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Minus, I’m glad you had a chance to remember/celebrate your BFF with someone who also cared about her.
You were partially correct about my local son….he doesn’t eat mammals. And it’s the “docvegans” (DS1 and DDIL1 in New Jersey) who would never be frying a turkey for T-giving. That said, my DDIL1’s brother’s family always spend Thanksgiving with them and roast a giant turkey for themselves and the rest of the carnivores.Reading about Seattle spots gets me thinking about DH and my current muses about heading out there to visit one of his oldest good friends whom we haven’t seen since he relocated there from the East Coast years ago. He is one of the most hilarious, warm guys who keeps us chuckling via the internet. Now if we could just feel confident enough to fly out there before all of us leave this planet!
I was not up for cooking much last night as my arthritis insisted on visiting most joints in a veryheightened way, so DH picked up a roasted chicken on his way home from his news group meeting and also made Allessi Sicilian Lentil soup which is pretty tasty. I sliced up a seedless cuke, added marinated artichoke hearts, some chopped scallion and grape tomatoes, and called it salad. Tonight we head to a Cs game, so since we no longer eat downtown before games, will probably have some leftover chicken here and popcorn at the game.
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Dinner last night was beef enchiladas made with TJ's almond flour tortillas and almond milk cheese, but still yummy. Accompanied by brown rice with adobo sauce mixed in and some refried beans with more of the non-dairy cheese, heated in the oven.
Tonight is burgers on GF buns and sweet potato fries. There was commentary/query some pages back about how to get sweet potato fries crispy - various methods include a hot oven (425 F.), soak them in cold water first and then dry thoroughly, don't salt until done, cut them fairly thin, toss in cornstarch and then olive oil, use parchment and don't crowd the baking sheet, and flip the fries half way through cooking.
minus - I just was in Sprouts a few mins ago and they have the RainForest crackers. I looked and there are some Sprouts in your area-ish, but if you go and they don't have them tell me and I will mail you some, lol!
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So last night I nuked one branzino filet with herbs & tomato; also ate the remaining broccolini & potato (shaved white truffle over it), plus blistered some shishito peppers to start. I did eat the donut--Bob didn't want it , it was small, and I couldn't bear to throw it away. (Donuts are a Hanukkah "thing" anyway). Can't quite bring myself to touch the leftover cotton candy, though. If I don't eat the other branzino filet tomorrow night (with sauteed snap peas and asparagus tips) I will freeze it. We have lots of fish in our freezer courtesy of Hooked on Fish.
We're going out tonight to a new somewhat upscale Italian restaurant a couple of blocks away that is having its "soft-open" this week. It's so new it doesn't even have a phone or website--I stopped in yesterday to speak to the chef/owner and pick up a menu. More carbs than I'd like--focus is on pastas & risottos ("risotti?"), with many dishes accompanied by some form of starch. They do have grilled octopus, fritto misto (which our Sicilian landlady during my Brooklyn late teenage years always sent upstairs on Christmas Eve), fried artichokes (albeit egg-battered rather than Roman-style plain olive-oil fried), both tuna & beef carpaccios, plus roast chicken, saltimbocca, short ribs, grilled salmon (one of the few dishes with a veggie mix rather than starch) and a fish-of-the-day. Several salads, including a Caprese made with housemade hand-stuffed burrata. One of their pastas is my weakness: cacio e pepe; another is Bob's (linguine frutta di mare). Only three desserts--2 panna cotta and a tiramisu. But I will be cheating enough that I won't need dessert. Gonna be tough passing up their housemade limoncello (also cioccacello & cafecello) if it's offered as a comp, though. We will walk there, of course. And I'm hoping we will be able to host New Year's Eve dinner there as we did at Cellars--which was always packed for both NYE seatings.
The neighborhood sorely needs a place like this to fill the hole left by Cellars' departure. Interestingly, the "For Lease" sign now reads "high-end restaurant." Guess the buyers Cellars' owners had presented to the landlord weren't "high-end" enough.
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Thanks the Rain Forest references. I'll try Whole Foods & Sprouts when I get to another side of town.
Anasazi beans tonight - simmered with onion, celery, garlic and some leftover ham.
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BTW, there are a lot of people totally grossed out by any kind of caviar--especially fishermen who view salmon roe as bait...because it often is.
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I love roe/caviar. I always hope the fish I catch is a female! It is so tender and since it is "fresh" rather than salt-preserved, you can taste the beauty of the product without having to use a lot of stuff (sour cream, etc...) to dilute the salt.
I made 1-2-3-4-5 Ribs (a sort of Char siu). Turned out incredible. I cut the sugar to 1 tbs--someone reviewed it and left the sugar out altogether.. (it was 4 on the numbering list) and I ran out of black vinegar so used 1-1/2tbs rice vinegar and 1-1/2 tbs of 'everyday' balsamic. A definite repeater...first time I made it. Ribs were on sale and I managed to hack them into the required size. I can post the link if anyone is interested. Used the brown rice from yesterday and pan "fried" it with shiitake mushrooms and a leek. Broccoli from the microwave.
Leftovers tomorrow.
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Tonight was 1/2 grilled chicken breast with roasted cauliflower, carrots, zucchini, red bell peppers and red onion.
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Wally - I am definitely interested in the rib recipe. l love Char Siu. Thanks in advance.
Mae - you do such a wonderful assortment of healthy vegetables. Are you cooking this out at the cabin? If so, wow!!!
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So we went to the new neighborhood restaurant, Regalia. Walked in, and was flabbergasted to see that it was 2/3 full at 8:30pm. Mind you, it has no online presence and no phone, just a fleeting mention in the "anticipated new openings" section of Chicago Eater magazine. To say we were blown away was a massive understatement.
They brought out house-baked rosemary foccaccia with a dish of olive oil & crema to start (complimentary, at a time when many upscale restaurants are charging for bread). Apps were fritto misto (calamari & zucchini) for Bob and carciofi Francese (delicately lemony egg-battered artichokes) for me. The calamari were crispy even when dressed with lemon; the artichokes were delicately tender, not at all like the unadorned carciofi alla Giudia I had in Rome. Followed it up with a Caprese--perfectly ripe tomatoes, balsamic, basil and mozzarella di bufala (not the cow's milk fior di latte) hand-stuffed with creme fraiche. Next came the best cacio e pepe spaghetti I've ever had (and I've been to Rome four times)--perfectly al dente, creamy and savory. (Had to leave room for the entree, so I packed half of my shared portion--it will get "black-truffled" tomorrow night). We split the daily special lamb shank (braised osso bucco style 6 hours) in ragu accompanied by risotto Milanese (again, I will shave truffle--white, this time--over tomorrow's leftovers). I will supplement that tomorrow night with the second branzino filet--"surf & turf." We politely turned down dessert and asked for espresso, but their machine was down. Instead, the owner brought out some housemade "caffecello:" vodka steeped with espresso and cream. The portions were huge for the prices, and they gave a 5% cash discount to boot. The chef & staff had trained at Spiaggia (the executive chef apprenticed with various Italian chefs for 20 years), Coco Pazzo, Piccolo Sogno and Alinea. Several times during the meal I was nearly convinced I was hallucinating--this is not what one would expect from a new, small neighborhood restaurant.. The one fly in the ointment is that it's a fairly small space and the owner isn't sure if he can take a reservation for a large party on New Year's Eve. (BTW, speaking of dessert, the party at the next table was his fish vendor & family--and their dessert was a semifreddo flambé. Wish I'd videoed it).
I gave them my business card so they could let me know what lies ahead for them.
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Minus, thanks, I love variety and color but I definitely don’t cook this at the cabin, we got home early Tuesday. With a single camp burner, I keep it simple out there. We do have a new induction oven to install when the kitchen is finished though and will get started on the greenhouse in a few months. Once complete, meals will be heavy on veggies, I’m trying to transition us to a more Mediterranean lifestyle.
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Sandy.....all I can say is droooooooooooooooooooooool. I am surprised they used balsamic in the caprese salad. I've read that it *should* be only olive oil but when I make ours, I always add lemon juice. Now I will try the balsamic. The vodka steeped coffee reminds me of Patron's tequila based "cafe"....I found it dirt cheap a few years ago but have not seen it since.
I am glad to see my food interest is still here. I purchased jarred oysters from costco the other day and had 4 of them in my salad yesterday at lunch. I paid dearly. Nasty way to lose weight. You'd think I would learn after my near-death oyster experience in Paris...but clearly, no.
Minus, the recipe is super easy. https://thewoksoflife.com/1-2-3-4-5-ribs
I may have already mentioned...I ran out of the black vinegar so used 1-1/2 TBS of rice vinegar and 1-1/2 TBS of every-day balsamic (not the good stuff). I also only used a scant 1 TBS of sugar. Using a rubber mallet and a big cleaver, the chopping the ribs to size was actually very easy, but if you are buying ribs and have a butcher to ask, why not.....
I have a wok that I adore and used but this can easily be done in a deeper pan that has a lid (or use foil).
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So Thanksgiving is over -- even ours, which was last Sunday. Most of the leftovers are gone, save for some pieces of turkey which will end up in a pot pie tonight, and lots of cranberry chutney. DDIL made a French onion dressing which was extremely good. The leftover mashed potatoes turned into a sort of baked potato casserole with additions of sour cream, cheddar and green onions, and accompanied a grilled ribeye last night. Sounds like everyone here had a successful holiday too.
I am a cilantro lover, although I didn't used to be. Like Sandy though, I have had little success growing it. It bolts too fast, even the stuff that's not supposed to.
I bit the bullet and ordered a whole tenderloin for Christmas (gulp. Sticker shock.) I may do a beef wellington. It's been a long time since I did that.
For the fourth time, I've been called for jury duty! I don't relish the thought of sitting in a room with a bunch of strangers who may or may not be vaccinated. In my county, if you get called, whether you serve or not, you're done for at least two years. My DH has never been called anywhere we've lived. Go figure. I never get picked for criminal trials because of my background but have had to serve on civil cases. Ugh. I never seem to get called during warm weather either. It's always winter.
It's been nearly 70 degrees here this week. Unbelievable. DH even hung Christmas lights. I need to start some baking. Jury duty is going to start right when I would normally be baking. I did so little last year because of moving, I'm rather motivated this year. We'll se how long I can maintain that lol.
Carole - please come cook greens for me. And also please don't fall anymore.
What are Rainforest Crisps? I'm experiencing FMO.
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auntie - I have never sat on a jury, and have only been called once - I was out of town for my vaccine trial, so didn't go. I suppose if you wanted not to be seated you could give extreme answers during the voir dire. We will be doing a standing rib roast, which also carries some sticker shock, but not as much as a whole tenderloin. I called them Rainforest when, in fact, it is Raincoast - but they are yummy crackers that come in several flavors - here is a link.
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Nance - In Houston, once you are 70 you can request a permanent exemption. I believe the Federal Courts have a similar exemption. The RainCoast Crisps are delicious with an assortment of spreadable cheeses.
I'm with you both about the sticker shock of beef prices. I promised my nephew & wife I would take them for a fancy pre-Christmas dinner - think Morton's or Eddie Vs or Ruth's Chris. I'm guessing it would be much cheaper to just buy the whole tenderloin, but she wants to go out. And we'll take the 6 year old because she behaves so well & is an only child.
Wally - thanks for the rib recipe. Maybe over the holidays....
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The last time I was called for jury duty, it fell in the middle of my daily radiation treatments, so I got an exemption. Then, just as I was about to notify them I was available again, GEICO filed a subrogation suit on our behalf against a driver who hit Bob and nearly totaled his car. In Cook County, if you are currently a party to a lawsuit you're ineligible to serve. Then, after we won and I was about to notify the jury supervisor I was good-to-go again, he got named as part of a malpractice suit (these usually drag on for over two years). So I doubt I'll ever find myself on a jury--and if I get called for voir dire, the minute I reply that I'm a lawyer and have done tort cases, I'd get my $25 check and a "thank you for serving," (It's happened every time I actually made it to a panel).
We had our lefotvers from last night (lamb shank, risotto, cacio e pepe) supplemented with branzino I nuked in parchment with tomatoes & herbs, plus sauteed fennel and balsamic-glazed asparagus tips. I grated black truffle over the pasta and white over the risotto. (Bob had the lion's share of both starches). Bob admitted he's one of that 25% who can't smell truffle, period. (Not surprising, as he has a deviated septum and a perpetually clogged nostril).
We had paid $40 each awhile back to attend the Holy Cross nurses' annual Christmas party, in a SW suburban restaurant. Food will be Chicago-Polish banquet food ("Italian" beef, sausage, fried chicken, green beans, mashed potatoes & mostaccioli) served family-style; drinks will be generic house red & white wine, ordinary bottled beer, soda pop,and non-artisanal cocktails. (The lion's share of the fee goes to the open bar). Though the nurses are all supposedly vaccinated (or tested negative within the week--IMHO, useless), we are feeling ultra-ambivalent about going and possibly risking our health--the SW suburbs are decidedly right-wing, teeming with anti-maskers & anti-vaxers. You know the nurses will shed their masks as soon as they belly up to the bar.
An elegant dinner out in the city or North shore is worth it, but not a blue-collar (sorry for being a snob, but it is what it is) drinking and line-dancing party. It's not exactly a hop, skip & jump from our far N.Side home either--and we're not looking forward to Friday night extended rush-hour traffic. Besides, Bob has a very early morning on Sat. and this is his hospital-weekend-from-hell. So he'll probably stop by Calo tomorrow for a martini and then bring home grilled octopus, calamari and Caesar salad.
Our HK had to rush her husband to the ER at Christ Hospital this morning, after he complained of weakness, shaking and severe stomach pain (he has a GIST, gastro-intestinal stromal tumor for which he has yet to receive treatment because the V.A. hospital's GI oncologists can't see him till 12/16. (Bob--officially his cardiologist--is moving mountains to get him seen by Christ's GI oncologist ASAP). At least he was able to get dialysis there today before they sent him back down to the ER. Bob is hoping to get him admitted rather than sent home to suffer, but it's up to the E.R. docs, not him.
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Oh, try the RainCoast Crisps with dried apricots, almonds, blue cheese, brie and wildflower honey. (Especially Greek).
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I made a chicken enchilada casserole last night and enjoyed every bite. One addition to the usual ingredients was frozen kernal corn and a couple of spoonfuls of a taco seasoning. The side was a delicious home-made guacamole. Since I discovered this version of chicken enchiladas, I will probably never do the roll ups again. The cheese was a combination of queso fresh crumbling cheese, habanero jack, and bagged grated cheddar, all of which I had on hand. DH always says we never have exactly the same dish twice because I seldom follow a recipe faithfully. It's usually a starting point.
Yesterday I bought a lb. package of Camellia red beans and had them soaking overnight. I'll cook them with a couple of small smoked ham hocks. I prefer the slices of smoked hocks but they weren't available and I didn't want to go to another supermarket at that time of the afternoon. Our once peaceful and sleepy North Shore has become highly populated with people dashing around, seemingly always in a great hurry get somewhere and do something. Subdivisions seem to pop up overnight. Grumble, grumble.
I went to Chair Yoga class yesterday and my knee didn't bother me with any of the stretches, some of which are standing. Today I will venture back to the gym and try a more active exercise class.
Nance, I think the key ingredient in good cooked greens is freshly picked greens. I do swear by pickled pork as the seasoning meat. It's available in every grocery store here so I assume it's popular with other folks, too. I think ham would be good, too. I wash the greens three times, strip out the veins, stack and slice before cooking. Many cooks would add chopped onions to the pot as well as s & p. I don't find them necessary.
It's foggy here this morning. Quite eerie outside.
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Carole - sounds like you did stacked instead of rolled? They are so much easier. What's your special sauce?
I've been making simple guacamole every week when I can find avocados cheaper than $0.89. I just mash two avocados, micro slice two campari tomatoes, add a dash of lemon juice, dollop of mayo and a teaspoon of Mrs. Renfro's green chili salsa. I feel so virtuous not adding salt... Sometimes 1/2 of that is my entire lunch or dinner w/a couple of HEB Rosemary crackers or TJ's Everything crackers.
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Allowed myself two little pieces (a corner & a square) of frozen leftover tavern "party-cut" pizza for breakfast--figured the cheese & sausage lowered the glycemic impact of the thin crust. Bob's bringing home grilled squid & octopus plus a Caesar salad tonight.
HK's DH was summarily discharged (with ample painkillers) early this a.m. ER & GI docs insist they can't do anything till the V.A. sends over the records from last month's EGD & colonoscopy--and they need a signed request from Bob to either do that or hand them to my HK if she goes over and demands them. Christ Hospital has separated their ICUs--one regular and one in the COVID wing--and the regular ICUs (and beds in general) are being reserved for the Level 1 traumas, heart attacks & strokes. If your life isn't in imminent danger and you're not contagious, you get "buffed & turfed" (in ER resident-speak) to home, not to a general bed.
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Had frozen pizza for dinner last night; wanted at least 24 hours of 'plain' food after my oyster fiasco. Tonight will be the left over asian ribs I made the other day.
I'm soaking Gigante beans and will make a pot of those with tomatoes and add in sauteed shrimp and cabbage...for tomorrow.
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