GretchenS's Profile

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Belly is all bubbles

Jun 30, 2015
GretchenS in Greater Boston Area

What's for Dinner #372 - The Hot & Cold Edition

Sounds like a wonderful trip!

Jun 29, 2015
GretchenS in Home Cooking

What's for Dinner #372 - The Hot & Cold Edition

So aggravating about the critters eating your salad greens!!

Jun 29, 2015
GretchenS in Home Cooking

What's for Dinner #372 - The Hot & Cold Edition

the meatballs sound great!!

Jun 28, 2015
GretchenS in Home Cooking
1

What's for Dinner #372 - The Hot & Cold Edition

Went with finely-chopped preserved lemon and slivered mint (and a bit of butter) on the sugar snaps and that was a GREAT combination! Pork belly with my usual dijon-seeded mustard-pomegranate molasses glaze, German Butterball potato. Happy....

ETA: considered adding some ginger to the glaze since I had it but wasn't sure it would play well. Thoughts? LW? Others?

What's for Dinner #372 - The Hot & Cold Edition

holy moly that looks/sounds good JM!

Jun 28, 2015
GretchenS in Home Cooking

Home Cooking Dish of the Month (July 2015) Voting

Thanks meatn3!

What's for Dinner #372 - The Hot & Cold Edition

June 28 and 56 degrees out here in Greater Boston -- hard to believe! In fridge clean-out mode as vacation starts Wednesday. A bit of pork belly to be crisped up, a small FM potato imported by me from the CA FM, the last of the baby sugar snaps from my local farm stand (I pickled 7 jars of them as I promised myself last summer I would). I have mint and ginger on hand so I may follow mc's lead although I was also thinking preserved lemon might play nicely....

What's for Dinner #372 - The Hot & Cold Edition

Happy belated roxlet, sounds like a delicious celebration!

Jun 28, 2015
GretchenS in Home Cooking
1

What's for Dinner #371 - School's Out for Summer Edition [through June 28, 2015]

OMG Friz I had to stop reading in the office, everyone was looking at me as I nearly fell off the chair laughing. You are one talented writer!!

What's for Dinner #371 - School's Out for Summer Edition [through June 28, 2015]

congratulations Gio!!!

Jun 26, 2015
GretchenS in Home Cooking
1

What's for Dinner #371 - School's Out for Summer Edition [through June 28, 2015]

Been MIA from this tread for far to long, all of you always inspire me so!! Tonight is some wee lamb chops and a huge mess of fresh-picked peas from my local farm stand -- they are still young and tiny and oh so delicious. And a glass (or two) of crisp rosé will be raised to Love Conquering All.

Home Cooking Dish of the Month (July 2015) Nominations!

I never met a burger I didn't like but we already did hamburgers last August: http://chowhound.chow.com/topics/984414 so it would have to be something else I think.

Jun 25, 2015
GretchenS in Home Cooking
1

Craigie on Main, Coppa, Erbaluce?

Glad you have dinner reservations -- I predict you will love both places. Consider brunch at Coppa: you will not be disappointed.

Jun 22, 2015
GretchenS in Greater Boston Area

What's for Dinner #370 The Grass is Green Edition! [through June 21, 2015]

WFD tonight: ramen with mc. http://eatkenkenramen.com/

Tomorrow, back home.

The Heirloom Cafe (2500 Folsom, SF)

This was a thoroughly enjoyable meal. Ricotta bruschette can be short on flavor but not these: the ricotta had great flavor and texture and the crunchy bits of pistachio and herbs on top were wonderful. And those sugar snap peas....

What's for Dinner #370 The Grass is Green Edition! [through June 21, 2015]

Yay on the gig nw!!! ETA: OK that was supposed to be a reply to nw, no idea why it ended up down here.

I had a delightful dinner out last night with mc and L.Nightshade up in SF at a place called Heirloom. Wonderful food and wine, even better company.

Tonight is a dinner with other out-of-town colleagues at a Persian restaurant where they will serve us family-style: everyone gets a plate of rice and salad and then they put a gigantic platter of all kinds of grilled meats in the middle of the table: little lamb chops, chicken (both white and dark), koobideh, I forget what else, a real carnivore's delight.

I missed the whole last WFD thread, lots to catch up on!!!

Mountain View Advice? Ramen?

I always eat well on my infrequent visits to Mountain View thanks to all of you. This past Sunday I thoroughly enjoyed a bowl of pho #4 (rare beef and well-done brisket) at Pho To Chau. The broth was delicious and the sprouts and herb garnishes were outstandingly fresh and generously portioned.

Pickled Seasonal Vegetables: Home Cooking Dish of the Month for June 2014

Pickled Sugar Snap Peas. (More hotel pickles, just like last year.) Made these last year using the recipe nothingswrong linked upthread and loved them. After awhile though they got very vinegary so I tweaked the vinegar-water ratio just slightly: instead of 1:1 I used 2.5 vinegar to 3.5 water, then garlic, lemon peel, red chili pepper and thyme. We will have to get a report from CH mariacarmen who will receive a jar as I will be leaving to go back home before these are really ready to eat (co-workers who like pickles will get the other two jars).

homemade pickled brussel sprouts

These sound delicious! I have pickled lots of things but never thought of pickling Brussels sprouts -- I will now! Recipes for refrigerator pickles always say to eat within 2 weeks but I have kept them as long as 4 months in the back of the fridge and they were still tasty and delicious although quite vinegary. You might try making a small batch at the 1:1 vinegar to water ratio and another with 1:2 vinegar to water and see which you prefer, 1:1 is pretty strong although BS are dense so maybe that will be fine. You also might want to check out the thread from when Pickles were the Dish of the Month, lots of good info there: http://chowhound.chow.com/topics/977521

Jun 13, 2015
GretchenS in Home Cooking

What's For Dinner #369 - Is It Really Summer?? [through June 15, 2015]

so pretty nw, and I am just like you: more veggies than noodles so there is an illusion of healthiness!

What's For Dinner #369 - Is It Really Summer?? [through June 15, 2015]

Sounds fabulous! had to Google it and my mouth is watering. http://cooking.nytimes.com/recipes/10...

Jun 10, 2015
GretchenS in Home Cooking
1

What's For Dinner #369 - Is It Really Summer?? [through June 15, 2015]

WFL today was Gio's soba noodles with sesame plus loads of FM veggies: asparagus, snap peas, radishes, cukes, scallions. That recipe is such a keeper! WFD tonight is out at a wine bar with an interesting menu with a colleague I worked with 17 years ago, I can hardly believe it. http://www.thecaskwinebar.com/

Using preserved lemons

Here is a list I compiled from many previous Chowhound threads on this topic:

Gremolata (chopped preserved lemon, chopped parsley, thinly sliced garlic all minced together and moistened with a little olive oil)

CH goodhealthgourmet's preserved lemon vinaigrette: I always just wing it on my dressings so I don't have an actual recipe, but I can tell you what went into it: EVOO, champagne vinegar, Dijon mustard, minced preserved lemon, salt, pepper & a touch of raw honey. Classic vinaigrette proportions usually result in a dressing that's too mild & oily for my taste, so I tend to go heavy on the acid (but that's totally up to you). The preserved lemon is really the star here. Easy on the mustard, and be sure to use a mild vinegar - if you don't have champagne, I'd suggest unseasoned rice vinegar as a substitute.

Chickpea ragout (CH idea)

CH Christine: stuffing for whole fish (use a mild white fish) out of preserved lemons, cilantro, Italian parsley, onions, tomatoes, tumeric, cumin, and harissa, all chopped together. You can also do this with layers of fish filets. I've used the same for stuffing a roasting chicken.

CH Aaron: it makes a great salsa cubed up with cucumber and sweet onion and tossed with some chopped parsley and basil. Serve atop grilled fish or chicken.

CH oakjoan: in ciopinno and any other kind of bouillebaisse-type soups - just chop some up and dump em in.

CH Suzannapilaf: compound butter with herbs - I use dill and parsley and a touch of garlic. You can form it into a log and keep in the freezer and cut off a lump to use on broiled fish, or chicken, or baked potato.

CH TomP: I love to chop up the lemons themselves and add them to couscous or salads made of grains and vegetables.

CH meatn3: I experiment any place where an olive or lemon is usually found. Has made nice change to home made tartar sauce and also fun as a riff on gremolata. Have mixed it with fennel to stuff whole fish. I have added them to grain based salads like quinoa & couscous. Also to chicken salad. Little slivers are nice garnishes, especially on hors d'oeuvres. They are very versatile - for me the hardest part is remembering they are in the fridge!

Chicken Tagine with Preserved Lemon and Olives (Google recipes)

CH weezieduzzit: Add slivers of them to salmon patties, lamb or beef meatballs (and some feta,) chicken salad, pan sauces where you might add a squeeze of lemon. Almost anywhere you are going to add both lemon and salt but you get far more depth of flavor with the preserved lemon.

CH kitchengardengal: I chop up the preserved lemon, mix with capers, and spread over any white firm fish, and bake it.

CH gingershelley: delicious for a 'Caesar' style dressing. Just cut out the salt of Caesar, but don't skimp on the anchovy and use preserved lemon for lemon juice and some of the pulp of the preserved lemon.

David Lebovitz: I like to finely dice preserved lemons and mix them with sautéed vegetables, such as green beans, fava beans, or to elevate lowly rounds of carrots into something interesting and exotic, perhaps tossing in a few cumin seeds as well. They’re also good mashed into butter with some fresh herbs, then smeared on top of grilled fish or a nice hunk of caramelized roasted winter squash. And I’ve been known to sneak some into a batch of tapenade, as well as adding some finely-chopped little pieces to a batch of lemon ice cream too!

What's For Dinner #369 - Is It Really Summer?? [through June 15, 2015]

poor doggy and poor you! hope the meds help quickly and it is just an easily-cured infection. best wishes for a fast recovery!

Jun 10, 2015
GretchenS in Home Cooking
1

What's For Dinner #369 - Is It Really Summer?? [through June 15, 2015]

yay!

Jun 10, 2015
GretchenS in Home Cooking
1

What's For Dinner #369 - Is It Really Summer?? [through June 15, 2015]

Smoked duck breast, Swiss chard with garlic and lemon, German Butterball potatoes (man, are those ever good!!), last of the FM mixed cherry tomatoes. Not bad for hotel cooking. And yes, there was wine. Can't let down standards just because I am on the road you know. ;)

LA Hound visiting Cape Cod

As Carty suggests, you will have better luck posting to the board that covers Cape Cod: Southern New England.

What's For Dinner #369 - Is It Really Summer?? [through June 15, 2015]

I am back in the Bay Area with a choice of hotel cooking or eating out. Hit the FABULOUS Farmers Market at Mountain View on Sunday and Sunday night had a gorgeous piece of salmon broiled with lemon, butter soy, equally gorgeous asparagus and a lovely salad of mixed baby greens (so unlike the stuff in a bag), radishes, cherry tomatoes, avocado and scallions, all from the FM. Last night went to Osteria Coppa with a colleague and his young family and had great pizza and oven-roasted veggies -- asparagus with green olive tapenade and broccoli with bagna cauda and toasted breadcrumbs. I could eat a big bowl of that broccoli with a fried egg on top and be very happy indeed. http://www.osteriacoppa.com/index.php

Tonight I had big plans to go for sushi but failed to entice mc to come along so I may instead go back to the hotel where I have a smoked duck breast, Swiss chard and freshly-dug German Butterball potatoes all from the FM calling my name. Win either way!

ETA: hope that Berheenia, Gio and other MA hounds survived the terrible t-storms unharmed.

What's for Dinner #368 - The "I Have No Title for This Thread" Edition [Old--through 6/9/15]

Glad you pulled up a chair and joined us at the WFD table!