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What's For Dinner #357 - the Out Like A Lamb Edition

Well that bean ragout was tasty enough but nothing to write home about. It needed something, maybe a pat of butter and a good squeeze of lemon. I might try that with the leftovers but more likely they'll get turned into soup with some greens and a small pack of chopped smoky bacon that is lurking in the freezer. Meanwhile a friend made this tuna and bean salad with parsley vinaigrette and was raving about it. http://www.bonappetit.com/recipe/whit...

What's For Dinner #357 - the Out Like A Lamb Edition

Pretty as a picture!!

about 11 hours ago
GretchenS in Home Cooking
1

What's For Dinner #357 - the Out Like A Lamb Edition

I had been thinking about a bacon cheeseburger since before my long trip so last night I scratched that itch (at least the bacon was out of the freezer). Not my best effort but pretty tasty. Today's lunch at work was greasy pseudo-Chinese (better than it should have been) but really feeling the need for something virtuous tonight. Will do a riff on this bean ragout on toast using cooked-from-dried Gigantes beans from the freezer.
http://www.epicurious.com/recipes/foo...

What's for Dinner #356 - The Tail End of March Edition! [through March 30, 2015]

What a total bummer to get bumped to Wednesday Hang in there JT!

about 13 hours ago
GretchenS in Home Cooking
1

What's for Dinner #356 - The Tail End of March Edition! [through March 30, 2015]

that salasd sounds great. love the avo-citrus combo, it works so well

about 13 hours ago
GretchenS in Home Cooking

What's for Dinner #356 - The Tail End of March Edition! [through March 30, 2015]

LOL, the kids wanted ribeye instead of burgers?? Champagne tastes, that is hilarious!

about 13 hours ago
GretchenS in Home Cooking
2

What's for Dinner #356 - The Tail End of March Edition! [through March 30, 2015]

Thanks, looks yummy and so do the Tunisian Fish Cakes the aioli was meant for.

about 13 hours ago
GretchenS in Home Cooking

Turkish bread (pide)

Brookline Family Restaurant and Pasha in Arlington both make their own. You could call and see if they'll sell you a few loaves. (They bake smaller ones for table service.)

http://www.brooklinefamilyrestaurant....
http://pashaturkish.com/

about 16 hours ago
GretchenS in Greater Boston Area

Cotechino

I get my New Year's cotechino at Bob's in Medford but I would call first as it may be a seasonal item.

about 19 hours ago
GretchenS in Greater Boston Area

What's for Dinner #356 - The Tail End of March Edition! [through March 30, 2015]

Fabulous-sounding tapas! Can you share deets on the spicy paprika aioli?

1 day ago
GretchenS in Home Cooking

What's for Dinner #356 - The Tail End of March Edition! [through March 30, 2015]

Fish "tacos" were so tasty that last night I used some plain pulled pork from the freezer heated in a hot oven till crispy to make "carnitas tacos" -- Boston lettuce leaves layered with spicy pickled cabbage, hot crispy pork, TJ's Salsa Authentica, avocado slices and lime juice. SO GOOD!! Side was a slaw of cabbage, jicama, carrot and radish with yuzu rice vinegar and sea salt. So simple, so yummy (CH greygarious method of slaw; a keeper). Trying to decide whether to stick with freezer-clearing tonight (I have been really dedicated other than my fish nights) or pick something up. We'll see how the day goes....

Dumpling Daugher Weston

I went again today for lunch with a colleague -- both of us are officially addicted -- he brings his family often. We both had the wonton soup which was amazing. The broth is delicious and the wontons ethereal. We also got the pan-seared pork and napa dumplings (my favorite), pan-seared chicken and napa dumplings (his favorite), and chicken dumplings in sichuan sauce, as well as the cucumber salad. We hoovered it all up and remarked that we hoped this place is successful because we would both be devastated if it closed. I was recently in the Bay Area for 2 weeks -- a place with tons of good food -- and kept thinking about Dumpling Daughter. If you have not been here and love dumplings, you owe it to yourself to get here.

Mar 27, 2015
GretchenS in Greater Boston Area

Brunch potluck where all the brunch basics are covered...

I made a slaw along these lines today and it was wonderful, thank you greygarious. This morning I shredded cabbage and carrot and julienned jicama. Left it all day in seasoned rice vinegar and added shaved radish tonight (thought it might bleed if left all day). Delicious, crispy, refreshing and healthy! It would take to many varieties of seasonings too, I am especially thinking of shichimi togarashi.

Mar 27, 2015
GretchenS in Home Cooking

What's for Dinner #356 - The Tail End of March Edition! [through March 30, 2015]

The rest of the haddock will make an appearance tonight as fish "tacos" using Boston lettuce leaves instead of tortillas. Pickled cabbage, salsa and lime crema on them (jealous of meera's pickled onions, should have thrown some in with the cabbage this morning). To go with, a salad/slaw of cabbage, jicama, radish and (fingers crossed it's ripe) avocado with an mc-inspired yuzu vinaigrette (thanks mc!)

Royal, Watertown MA

Wow, it sure does!

Mar 26, 2015
GretchenS in Greater Boston Area

Brunch potluck where all the brunch basics are covered...

That recipe looks fabulous! Can't wait for asparagus season, this might well be the first thing I make.

Mar 25, 2015
GretchenS in Home Cooking

What's for Dinner #356 - The Tail End of March Edition! [through March 30, 2015]

Yesterday's brown gloop from the freezer was qeema with kale -- I always forget how much I like that. Today the fish share resumes after having been suspended since the end of January due to weather (poor fishermen, what a life). It is haddock and I think I will give it the Veracruz treatment and use up last night's leftover rice. Salad for lunch so I am OK on the veggie front. ;)

What's for Dinner #356 - The Tail End of March Edition! [through March 30, 2015]

If your friend is loading up on water to combat dehydration make sure he doesn't give himself water poisoning -- make sure he drinks something with electrolytes like Vitamin Water or Gatorade or similar.

Mar 25, 2015
GretchenS in Home Cooking

What's for Dinner #356 - The Tail End of March Edition! [through March 30, 2015]

Chicken sandwiches sound like the ticket -- stay away from that mahimahi! The accident sounds awful hope you recover fast.

Mar 25, 2015
GretchenS in Home Cooking
2

What's for Dinner #356 - The Tail End of March Edition! [through March 30, 2015]

Wish we could deliver you some good eats! Get the heck out of there as soon as you can!!

Mar 25, 2015
GretchenS in Home Cooking

What's for Dinner #356 - The Tail End of March Edition! [through March 30, 2015]

Happy birthday, hope you have a fun birthday dinner!

Mar 25, 2015
GretchenS in Home Cooking

What's for Dinner #355 - The SPRING Edition! [Through March 24, 2015 ]

Belated best wishes for a speedy recovery!

Mar 25, 2015
GretchenS in Home Cooking

What's for Dinner #355 - The SPRING Edition! [Through March 24, 2015 ]

As usual, food porn at its finest!

Mar 23, 2015
GretchenS in Home Cooking

What's for Dinner #355 - The SPRING Edition! [Through March 24, 2015 ]

I paid careful attention on your behalf. The slices were actually 1/2 an inch thick and they were very fatty so I threw them in the frying pan and cooked them on medium low for 4 or 5 minutes per side and rendered about 2 T fat. Then I painted them both sides and put them in the hot oven for 15 minutes. Too long. Either no frying pan action and 15 minutes in the oven or limit oven time to 10 minutes. Tasty nonetheless.

What's for Dinner #355 - The SPRING Edition! [Through March 24, 2015 ]

OK so you have heard talk from several of us before about TJ's pre-cooked pork belly (seems to have been cooked sous vide but who knows). I take a couple of slices of that (maybe 1/4 inch thick or a little thicker), put them on foil (essential to contain the mess), paint them on both sides with a mixture of pom molasses, whole grain mustard and Dijon mustard (just do it to taste, I use probably a 3:1 mustard to pom molasses ratio) and then put them in the hot oven partway through the veggie roasting process -- I do not turn them. They are already cooked so I just want to render some fat and have the pom molasses mixture turn really sticky -- maybe 10 minutes? I think the whole thing cannot really be effed up. Now if I had to start from raw pork belly I am not quite sure what I'd do -- maybe get enough for two nights, prep in your usual way for the first night and cut off a few slices to use for the pom-mustard prep the next day?

What's for Dinner #355 - The SPRING Edition! [Through March 24, 2015 ]

I adore guinea fowl -- think it is much more interesting than chicken -- and cooked it often when I lived in the UK. Here in the US (at least in New England) it is a specialty item and if you can find it at all, it is very expensive.

Mar 23, 2015
GretchenS in Home Cooking

What's for Dinner #355 - The SPRING Edition! [Through March 24, 2015 ]

Last night I made roast cornish hen and posted about it on the DOTM thread: http://chowhound.chow.com/topics/1006...

Tonight I will reprise the roasted vegs (cauli, b.s., tiny potatoes, red onion) with pork belly painted with pom molasses and mustards, have been thinking about it since the last time I made it. Plus it uses up the single portion of pork belly I had in the freezer. Operation Freezer Empty really needs my full commitment.

What's for Dinner #355 - The SPRING Edition! [Through March 24, 2015 ]

oh yum!!

Mar 23, 2015
GretchenS in Home Cooking
1

What's for Dinner #355 - The SPRING Edition! [Through March 24, 2015 ]

what nw said! :)

Mar 23, 2015
GretchenS in Home Cooking
1

What's for Dinner #355 - The SPRING Edition! [Through March 24, 2015 ]

Sounds awful, hope you are fully recovered. Spicy Thai sounds like a good antidote, whatever it was.

Mar 23, 2015
GretchenS in Home Cooking