GretchenS's Profile

Title Last Reply

What's for Dinner #352: the pre-Daylight Savings Time 2015 Edition

WFD tonight, by request of BIL, is spaghetti and meatballs which I need to go start making. There will also be a salad with some really nice avocados (they are so much better out here). My 13 YO nephew who has not in the past usually eaten "grown-up" food has eaten every single thing I have put on his plate this week (same as what we're eating) and proclaimed one night "greens are my new favorite food". My sister is seeing a new world opening up for her. :)

What's for Dinner #352: the pre-Daylight Savings Time 2015 Edition

Feel better soon Gio! We miss you....

about 3 hours ago
GretchenS in Home Cooking
2

Stock question--need answer fast-ish

I sure would not. The starch in the bread stuffing will make the stock cloudy and give it an unpleasant mouthfeel.

about 3 hours ago
GretchenS in Home Cooking
1

What's for Dinner #352: the pre-Daylight Savings Time 2015 Edition

Came out great, report on DOTM thread: http://chowhound.chow.com/topics/1006...

What's for Dinner #352: the pre-Daylight Savings Time 2015 Edition

sorry weezie, hope the news is good

about 22 hours ago
GretchenS in Home Cooking

ROAST CHICKEN! Home Cooking Dish of the Month (March 2015)

I made a riff on this Martha Stewart recipe for spatchcocked chicken on bread with herbs tonight. It came out great! I'm really sad I forgot to take pictures. I cut ciabatta into big croutons and brushed with olive oil, then added lots of grape tomatoes and some whole heads of garlic with the tops cut off, then put the spatchcocked chicken on top. Roasted at high heat for about 40 or 45 minutes. About 10 minutes before the end I pulled the croutons that had been under the chicken out to toast a bit -- the ones that hadn't been under it were nice and toasty. Sprinkled with fresh marjoram leaves before serving. We spread the soft garlic on the toasts and snarfed everything down. A keeper for sure -- spatchcocking speeds up the roasting and keeps the breast meat really moist and yummy, I am sold.

http://www.marthastewart.com/1033640/...

about 22 hours ago
GretchenS in Home Cooking
1

What's for Dinner #352: the pre-Daylight Savings Time 2015 Edition

Got so sick of the AWS that I hopped a plane to Tucson to visit my sister. Let the house sitter deal with it, he is highly competent. Roast chicken is in the oven, a riff on a Martha Stewart recipe, spatchcocked on croutons of ciabatta bread brushed with olive oil, with grape tomatoes and whole heads of garlic that will be squeezed over the toasty bread. Marjoram leaves will be strewn when it comes out. Gorgeous asparagus to go with. I love cooking for my sister and fam, they are very appreciative and my sister loves a week off KP.

What's for Dinner #351: the Wishing & Hoping Edition [through Mar 2, 2015]

another lyrical food poem, i love it!

Mar 02, 2015
GretchenS in Home Cooking

What's for Dinner #351: the Wishing & Hoping Edition [through Mar 2, 2015]

I had a dog who was crazy for curry -- and sauerkraut. His normally excellent manners went out the window if I was eating either one -- he wanted some too! He has been gone 3 1/2 years and I still miss him all the time....

Mar 02, 2015
GretchenS in Home Cooking
2

What's for Dinner #351: the Wishing & Hoping Edition [through Mar 2, 2015]

So sorry about your crappy news. Sending positive vibes your way!!

ROAST CHICKEN! Home Cooking Dish of the Month (March 2015)

So sorry for your loss, Sandwich_Sister. May your memories uplift and sustain you.

What new spot would you try?

I have not been to the others but have been delighted each time I have been to Ribelle. Amazing food, passionate people definitely describes it.

Feb 27, 2015
GretchenS in Greater Boston Area

What's For Dinner #350: The Robins are Back So it Must be Spring Right? Edition [through Feb. 25, 2015]

yes but I know with complete certainty that ghg made her own and that's what I would want to do :)

Feb 26, 2015
GretchenS in Home Cooking

What's For Dinner #350: The Robins are Back So it Must be Spring Right? Edition [through Feb. 25, 2015]

thanks so much ghg! that is going right into Pepperplate and will be made soon.

Feb 26, 2015
GretchenS in Home Cooking

What's For Dinner #350: The Robins are Back So it Must be Spring Right? Edition [through Feb. 25, 2015]

ghg, how do you make your pickled red cabbage? it looks so good!!

Feb 26, 2015
GretchenS in Home Cooking

What's For Dinner #350: The Robins are Back So it Must be Spring Right? Edition [through Feb. 25, 2015]

I had totally forgotten Ina's eggplant gratin, thanks for the reminder, it is sooo good! I love "Manhattans because it was Tuesday." A friend who grew up in shoveling country but now lives in CA assures me that Manhattans are the only way to recover from shoveling snow....

What's For Dinner #350: The Robins are Back So it Must be Spring Right? Edition [through Feb. 25, 2015]

yes! the best kind of short story: food-related and poetic

What's For Dinner #350: The Robins are Back So it Must be Spring Right? Edition [through Feb. 25, 2015]

beautiful!! can't believe that was your first attempt!

Feb 25, 2015
GretchenS in Home Cooking

Iraqi Marga Chickpea Stew Recipe

That is really a terrific blog from Maryam, so many recipes there I want to make!!

Feb 24, 2015
GretchenS in Home Cooking
1

What's For Dinner #350: The Robins are Back So it Must be Spring Right? Edition [through Feb. 25, 2015]

Well. I prepped veggies this morning to roast when I get home and was going to stop and pick up some Italian sausages on the way home to take out of their casings and roast along with because that was so good last week -- but now iowagirl has me craving an Italian sub. We shall see....

What's For Dinner #350: The Robins are Back So it Must be Spring Right? Edition [through Feb. 25, 2015]

Now I want an Italian sub for dinner.... I just recently discovered that a little place near me makes absolutely killer ones.

Feb 24, 2015
GretchenS in Home Cooking
1

Home Cooking Dish of the Month (March 2015) Voting!

I absolutely love the idea of Roast Chicken as DOTM because it would really showcase just how many different delicious ways there are to roast a chicken. High heat, low heat, stuffed, unstuffed, spatchcocked, even ballotine.

Feb 24, 2015
GretchenS in Home Cooking

Dumpling Daugher Weston

Wow that looks so different from when I had that dish it amazes me. They must still be tweaking and that looks better than mine. One of the colleagues with whom I shared lunch last week took his family last night and said that the chicken and napa cabbage dumplings were maybe even better than the pork and napa cabbage ones (which I have had to order every time they are so good). I did try the ramen this past Sunday and it was really good but not as good as the dumplings to my taste.

Feb 24, 2015
GretchenS in Greater Boston Area

What's For Dinner #350: The Robins are Back So it Must be Spring Right? Edition [through Feb. 25, 2015]

I will second that wish. Both the embutido and the steak tartare make me want to lick my screen. Where is alliegator and the food shooter anyway?

Feb 23, 2015
GretchenS in Home Cooking

What's For Dinner #350: The Robins are Back So it Must be Spring Right? Edition [through Feb. 25, 2015]

I had grandiose plans for dinner but the 40 degree temps and surprisingly strong sun lured me out to do a bunch of work on the AWS before the deep freeze returns. Result: screaming back. So dinner was some TJ's spinach and kale bites (really tasty and count as a vegetable, lingua said so) and salmon salad (already made) with capers and cornichons on crackers. A small medicinal martini accompanied. Afters: flat ice pack on back, wee dram of Scotch, bed by 8:30. Sure hope all the medicine does the trick and the back is mended by morning....

Spinach ball baking- OK to crowd in oven?

me too, never heard of them and now I want some!!

Feb 22, 2015
GretchenS in Home Cooking

What's For Dinner #350: The Robins are Back So it Must be Spring Right? Edition [through Feb. 25, 2015]

Just gorgeous and I'll bet it was fabulous to eat, all those contrasting flavors and textures!

Feb 22, 2015
GretchenS in Home Cooking

What's For Dinner #350: The Robins are Back So it Must be Spring Right? Edition [through Feb. 25, 2015]

Glad you are on the mend and back on the food train mc!!

Feb 22, 2015
GretchenS in Home Cooking
1

Cooking for a Very Hungry, Slightly Picky Crowd

One thing I have had a lot of success with in similar circumstances is to make 2 big batches of soup and have them on the stove with garnishes, bowls and spoons (label what garnish goes on which soup) -- always nice to have one chunky soup and one smooth one, like minestrone and potato-leek, or chicken noodle and black bean. Leave that self-serve. Then the pull-apart cheese bread sounds fabulous, and you could do a few other finger foods -- raw veggies with a dip (Green Goddess is yummy and a bit unusual), deviled eggs, skewers of some sort, could be chicken satay or chunks of ham, blue cheese and green olives, or good old cherry tomatoes, mozzarella balls and basil leaves. Advantage: lots of do-ahead stuff.

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

Great idea! ROAST CHICKEN

Feb 22, 2015
GretchenS in Home Cooking