So...whats for dinner?
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Going to prom...As a chaperone, so I just need "business formal"....No need for a semi-formal or formal outfit.
I got rid of my formal Wear long ago.....My body shape has changed since high school. :-)
The TV is tuned to the basketball game...And it's close....
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Eric - how fun. Hope you have a great evening. I'm assuming you are NOT renting a limo - LOL.
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minus - yay for hard boiled eggs and easy peeling! I actually learned about that many years ago from MIL #1 ( my college football player first love starter marriage) and have been doing it that way for the last 40 years. Eeesh, can't believe it has been that long! She also had an interesting taco cooking method. Season ground beef and press kind of firmly onto one half of corn tortillas, like a half moon. Heat oil to fry, pick up a tortilla and fold in half holding at the top with tongs and hold in the oil just at the bottom fold to set it, after a short time lay the meat side down and use the tongs to hold the tortilla slightly open. When the meat iscooked, turn over and cook the other side of the tortilla. Once done fill with desired toppings. Making tacos this way means the meat doesn't fall out.
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Can you believe we're on page 997? In just three more pages, we'll hit 1000 pages of good posts around the kitchen table.
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Grass-fed boneless rib-eye, done in cast iron. Butternut squash noodles tossed in the juices while the steak was “resting.” Tuscan kale sauteed with garlic, lemon & red pepper flakes. Dessert was a taste test comparison between aged Mimolette and WI Emmi Roth “Prairie Sunset” cheeses. (Either the Mimolette was still a bit young, or the Prairie Sunset actually was superior—deeper flavor, nicer balance of salt/sweet/umami, a bit more crystalline. Cheaper too).
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Nope....no limo.
I'm always glad to do this kind of thing. It brings back almost 40 year old memories of my hopes/dreams/idealism/concerns/goals.
I turned out OK and I was very much like them at age 17-18 and I believe they will turn out well too. I am the exact opposite of "the old farts" that think the "young generation will run the world to Hell."
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Last night's dinner was excellent but I have to say that the gruyere popovers were the highlight. Definitely a repeater.
Kids and dog are gone and all surfaces are cleaned and disinfected. Grand dog eviscerated both stuffed toys she got for her birthday and decapitated the stuffed duck as well. She is a champion chewer and we have yet to find a toy she can't destroy. (Both of these toys were made for destructive chewers.)
As usual after these visits, I have no interest in cooking so DH is fixing breakfast for dinner - cheesy scrambled eggs, sausage patty, hash browns and toast. There are exactly two pieces of lemon pie for dessert. How lucky am I?
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Last night, the magic freezer offered us Anne Burrell's Lamb Shank braise which I served with some soft polenta. Tonight, we grilled one Costco loin flap strip. I made creamy and delicious mashed potatoes. I came pretty close to mimicking Jasper White's version. There was creme fraiche involved and it was pretty bloody good. Usually, we will do our rustic, as-little-fat-as-possible, but this is nice addition to the arsenal.
Olivia will get some lamb tomorrow. My mother is coming (again) and we will do a family meal at a local fish restaurant. Lot of fish lately. Good thing, I like fish, eh?
*susan*
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MinusTwo, thanks for printing Special K's hard boiled egg "recipe." I'm all in. I'll have to give it a try. I hate peeling the eggs.
I have a crockpot pot roast simmering away. I'll divide it into thirds and freeze 2 portions. Then I'll have it in case I don't feel like cooking after my cataract surgery. I'm also making a new chicken recipe (in the crockpot) tomorrow and should have enough to freeze for 1 or 2 meals. I'll let you know how this one works.
HUGS!
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I just don't seem to have any luck with Special's method with my ultra fresh eggs. I have complete success using the pressure cooker with those.
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Nance, ultra fresh eggs will not want to peel. :-( It is their nature, I am afraid. I have always done this method, but I only simmer for 8 minutes. I don't bother with all that rattling when I am only doing a few eggs.
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Finally came up with a brandy cream sauce recipe that I think is OK for leftover pork. Or leftover beef steak strips too. I've tried this numerous ways trying to match a taste of a brandy cream veal dish in a restaurant, but I often need something just for leftover meat. Nothing earth shaking but I'm proud of myself since I just don't often cook w/o a recipe. This is two small portions for one person, served on noodles.
Melt 1/4 c or more butter. Saute garlic & maybe shallots (I didn't have any). Add small amount thickener - flour & water (I guess you could use cornstarch). When bubbly add 1/3 cup beef broth. Bring to a boil then reduce heat. I added drained bottled mushrooms at this point since I didn't have fresh or I would have sauteed earlier Add already cooked, leftover meat. Add 1/3 cup brandy, boil & reduce - simmer a bit. Add 1/3 cup heavy cream. Simmer 12 +/- minutes until flavors blend & volume is reduced a bit.
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Susan - oh, creme fraiche in mashed potatoes. Yum. Have fun with your Mother.
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Susan, I've never tried Jasper White's mashed potatoes (nor his recipe—heck, even when I wasn't actively low-carb I generally stayed away from spuds), but I'd bet they were pretty close to Jöel Robuchon's pommes purees (I recall reading the only ingredients are potatoes, salt to taste, and an obscene amount of butter). I've had them twice, both times in Vegas (at Robuchon's eponymous restaurant and his more casual Atelier), and they were luscious and (deceptively) seemingly light as a feather. When I've had to make mashed potatoes for a crowd, I generally go rustic (including some of the skins) and chunky with milk & a lot less butter, or on occasion switch to Yukon Golds, chicken broth & skim milk. Oprah Winfrey used to have a restaurant here called The Eccentric, and the most popular thing on the menu was “Oprah's Mashed Potatoes." The recipe included horseradish cream, finely minced green onions and bacon. Those were the days, when whatever our dietary indulgences were we could work them off in a few sessions at the gym.
Tonight, I did Greek-style whitefish. (Fresh Lake Superior fillets on special at WF yesterday). Put a 4-6-oz fillet skin side down on one half of a circle of parchment paper that's been dotted with olive oil. Sprinkle with a little kosher or sea salt. Lay tomato slices on it to cover, then add a layer of fresh basil leaves, a layer of thinly sliced green bell pepper (the red one in the fridge had definitely crossed the Rubicon), and top with sprigs of fresh tarragon, flat leaf parsley, chives and rosemary. Add another few dots of olive oil and fold and seal the packet into a tight semicircle. Cut a few slits in the top of the paper for steam to vent. Nuke on full power for 2 minutes. Transfer to a plate, carefully open the parchment and slide the whole shebang off the parchment (or not, if not putting any side dishes alongside it) and on to the plate. Squeeze fresh lemon wedge(s) to taste. The recipe is a mashup of the way a Greek/Italian seafood restaurant in Floral Park, Queens (a couple of blocks from the Nassau County line) called Pisces II (no idea as to “Pisces I") made bluefish or branzino, and the late NYC Mayor Ed Koch's personal chef used to make him salmon after his heart attack.
As an appetizer, I made a slaw out of thinly sliced red onion, fennel bulb, and finely minced fennel fronds. I tossed it with 3 capfuls of blood orange olive oil and 1 capful of lemon white “balsamic" (I use the term loosely) vinegar, a dusting of sweet paprika, a dash of cayenne, and a couple of grinds of sea salt.
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Day trip to Savannah, GA today (Dh and I met my sister, her DH and one of our nephews) to change the flowers on our family plot...no cooking for me. However, we did have a great "linner" at "Traylor Park" on E. Bay...the most notable dish was their take on nachos~ waffle fries with fried chicken, chopped dill pickles, bacon and homemade ranch sauce. Had my doubts but, oh my goodness-delish! Also, shared veggie tacos and several other goodies. Was so glad Dh and I started the day with a Shakeology shake/coconut milk and packed peeled boiled eggs, hummus and carrots and some PB and pretzels with assorted flavored seltzer waters for snacking during the day. Tomorrow I go back to "dead animals and leaves", as Sandy wrote about in her song titled the same.
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HH, congrats on SC winning the NCAA women’s basketball championship (though condolences re: the men’s semis). Pat Summit is no doubt smiling down from wherever she is in the universe. But I bet Pontiac Peggy (relocated to Spokane) is pumped about Gonzaga facing off against UNC tomorrow.
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Sandy- YES!!! Such a great win for USC Women's BB team, the university, state and the SEC! While sad about the men's team...they did an amazing job and were over achievers. Peggy- what is your take on Gonzaga?
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Sandy and HH, The whole city is stoked over Gonzaga being in the finals tonight. I've followed the Zags for years - I follow only 3 or 4 teams in the brackets. I think that if the Zags PLAY 40 minutes they can win. Sometimes they feel like they need a nap during the game and don't wake up in time
I'll be glued to the TV, probably alone since #2DS is feeling rotten with a cold and I don't want it. Don't need anything interfering with my first cataract surgery on the 11th! I'll probably have a frozen pizza for dinner. I'll cook tomorrow 
HUGS!
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happyhammer - DH was in Charleston and Beaufort this weekend for the Cooper River Bridge race with his sisters - he said it was a beautiful weekend.
Dinner last night was Busy Day Stew - old recipe of my mom's - stew beef, mushroom soup over, pkg of Lipton onion soup mix over that. I added cooked mushrooms, sliced onion, and a little diced cooked bacon from the freezer. It goes in a low (250 F.) over for as many hours as you want to leave it there - I have also made it in the crockpot. I walked 6 miles with my neighbor and the dinner was doing its thing in the oven - yay! Served it over brown rice and oven roasted carrots, tossed in olive oil with S&P, drizzled with a tiny bit of honey. Tonight will be chicken enchiladas with green enchilada sauce, served with a romaine salad and black beans.
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Will probably pan-sear the other whitefish fillet (if I don’t simply freeze it), perhaps “meuniere” using almond or chickpea flour to keep the carbs to a minimum. Whether it’s that or salmon, accompaniment will be snap peas, as per the ATK recipe.
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PontiacPeggy - Will be rooting for Gonzaga, on your behalf. None of the teams we root for (sad loss for UK in Elite 8) made it into the Final 4. We watched both Final 4 games on Saturday - what great matchups and the finishes were so close! Go Gonzaga!
Had my DHs stir fry - heavy on veggies (baby peas, shrooms, broccoli & cauli), small amount of veggie noodles, chicken breast & pork loin for protein.Tomorrow is baked salmon w/herbs and roasted brussels. May need to have a nip of an adult beverage as have MO appointment tomorrow afternoon.
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Welcome to the table, Celia! Baked spaghetti was a hit with DH after coming of of almost 2 weeks away for work.
Also, just registered for 30 miles on 3 islands for Sept with my sister and cousin. Will start training in earnest this weekend. Anyone else headed our way for this event? Would love to gather if so!
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Tonight I did the Greek whitefish en papillote for Gordy, along with roasted rainbow carrots. I had pan-seared salmon (that ATK pre-brine/cold skillet recipe is foolproof), and we both had a riff on ATK’s recipe for sugar snap peas (toasted some sesame seeds in stir-fry oil infused with garlic & ginger, sliced the stringless peapods in half on the bias and steamed them in the microwave with a tsp. of Penzey’s dehydrated garlic shoots—haven’t seen the fresh ones yet. Added them to the pan with a pinch of lemon zest, a bit of grated ginger and orange-infused Sicilian sea salt, sauteed about 2 min. and served still crisp). Gonna have a Sumo mandarin for dessert.
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WW meeting yesterday morning. Down 1.4 for the week and a total of 4.8. Slow but the right direction. Some waistbands fitting more comfortably. 👍
So... we had ribeye and small baked potato for dinner last night. Butter, sour cream and grated cheddar for potato toppings.
Stuffed peppers out of the freezer tonight
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WTG Carole!! Woot Woot! ANY loss is soooo much better than a gain. Kudos!
It is torrential rain here today and thinking about picking up pizza tonight from the local pizza joint Carmines.
It is "Free pizza Tuesday" so you get a free small cheese with any purchase of a large. (they only have small and large) so it is a good day to buy it so we can have leftovers since I love leftover pizza. This place makes New Haven style thin crust (NY style to many of you who have never had the BEST pizza in the world which is New Haven CT pizza...HA) and is a cousin to the Pepe dynasty in NH. (look it up if you don't know who Pepe's Pizza is as there are ALWAYS huge lines out the door for hours)
Ok, pizza bragging over. Enjoy your day everyone!
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Had a rolled French herb omelette this morning—2 eggs+1yolk; skipped ATK’s step of adding frozen diced butter to the beaten eggs, as well as using grated Gruyere. I did start low & slow, in an 8” omelette pan (Calphalon Kitchen Essentials, under $20 at Tar-zhay), using their method of stirring the eggs with chopsticks till curds form. I think I didn’t use enough butter in the pan, and let too many curds form, because it did brown (although it was pretty) and stuck a little bit though it did roll out on to the plate. Per Ludo Lefebvre, I added the minced herbs (chives and thyme—Lord, I HATE stripping thyme leaves, even with a tool for that purpose) to the beaten eggs and I was going to pipe Boursin down the middle, but my Boursin was on its way to the great dairy case in the sky—fortunately, I have a little tub of spreadable plain chêvre, which I piped instead. It was still delicious.
Tonight I will do a choucroute garnie: raw sauerkraut rinsed and simmered with sauteed diced bacon, juniper berries, caraway seeds and a little chardonnay (not gonna open or Coravin a bottle of riesling). I have both chicken and heirloom pork brats, veal hot dogs, and a port-infused duck sausage; might add a slice of ham as well. I used up all my coarse ground mustard, so will add some gently crushed seeds to my Dijon.
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Infusion nº 3 is in the bank. Small allergic reaction again, but I didn't need an additional Benadryl push. My new primary infusion nurse is nurse nº1. This is good. She is pragmatic, kind and freely shares information. No wildly fast pushes. Listens and I don't mind being in the same room. During the long infusion, Mr. SMT slept. My phone ringing didn't wake him. But later, he complained that he was wakened regularly. Oh give me a break!
Food tastes like crap. Dinner was the rest of the lamb shank over Amish egg noodles. I ate it yesterday and it was delicious. Tonight it tasted like nothing. Ate about 1oz of the meat, and 1.5 oz of noodles. If last week is any indication, this will get better almost immediately.
Today's checking is a professor from the UK, here to attend a conference where he is presenting two talks. Oh, he is so interesting, and respectful and gentle. Having him here will not be a problem. His wife is Indian and he went to the vegetarian dosa restaurant for dinner and simply loved it. I had offered to make him an omelet but he wanted to walk. This AirBNB thing brings some wonderful people to my home.
Yup. Steroids. Ignore anything I have typed if it makes no sense!
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I made choucroute garnie tonight, as I described, except for one normal (no ham) and one weird difference: when I opened the jar of raw sauerkraut (which seemed much smaller than I expected, just as small as a 15-oz. can of Frank's Kraut), I thought at first that it surely must have begun to break down to the point of spoilage—it looked like a spreadable mush. Then I read the label—it was ground before bottling! The label suggests using it as a condiment, canape spread or dip; and urges that after taking some out, one should tamp the remaining contents down with a spoon, and cap and re-refrigerate it immediately lest those little probiotic cultures give up the ghost. (Well, considering I was about to cook the stuff, bye-bye bugs). The bacon in the pan, juniper berries, caraway seeds and the ounce of Chardonnay I poured into the near-empty jar to shake loose the rest of what hadn't fallen into the pan made it taste great, and the texture ceased to be an issue.
Next time, though, I’ll buy a jar of Ba-Tamp-Te or a bag of Boar’s Head. Cheaper than the mushy stuff, fewer calories than the canned stuff, and a more acceptable conventional texture. Probably a lot more fiber too. (For eating raw, there’s a bagged brand WF sells,The Brinery, with a pre-seasoned variety called “Stimulus Package.” Yummy but pricey). Speaking of your neighbors who would make their own kraut and age it in the backyard, when we lived in married student housing at UW in Seattle we had a Korean downstairs neighbor who made her own kimchi and buried it in the ornamental garden in front of the building for at least six months. Potent stuff!
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Susan, your guests often sound interesting when you tell a little about them. I'll bet they say the same about you and Mr. Numbers. Hope taste buds recover quickly.
I finally got to the golf course this morning after weeks of not playing. I and my two playing companions decided we would not stay for lunch. I like to eat minimal breakfast and lunch and save up for an evening cocktail and more substantial dinner.
A pork tenderloin has been thawing. I'm thinking I will season it with fresh rosemary, s & p, and olive oil, let it marinate and then roast at high temperature with the goal of not over cooking. Side will be baked sweet potato and maybe a salad. Dh will have applesauce and/or chutney on the side. He likes his condiments.
Where is Lacey? I miss her.
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Just finished making 80 meatballs. Oh my! That is known as using steroids for good. Turned into dinner. There was no way I was making a different meal. Again, appetite is nothing at all but I ate enough to get by. The remaining 75 meatballs are in the freezer on a tray and then I will foodsaver them in the new zipper bags I purchased. Man are those great for things that you will need to open again and again. Don't work well for seeds and herbs sadly but meat, cheese, etc are great.
So, the collective kitchen table can help with a question. I have exactly 1 more pound of loin flap ground beef. Very low in fat content. I think making a meatloaf would be good. I have used Alton Brown's recipe in the past which is fine. But, I bet one or two of you have a great and flavorful meatloaf recipe. Willing to share? Bonus points for horseradish. If your recipe needs higher fat, I have some home-cured guanciale that I could grind and mix with the beef.
Lacey's iPad hates bro.org. Makes it hard to post. Last I heard, she was still looking for the mother of the groom dress. I should get in touch with her soon, to see if she has found the ONE.
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