mariacarmen's Profile

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What's for Dinner #293 - the "little, leafing, and growing green" Edition!

Last night was "pub" food at happy hours - potato nachos, cheese fries, and the like. and more cocktails than I care (or am able) to remember.

the BF took chicken out today, I hope he's making something light tonight, as we have our firm's Admin Day lunch at a nice restaurant today....

about 11 hours ago
mariacarmen in Home Cooking
2

What's for Dinner #293 - the "little, leafing, and growing green" Edition!

yum! I want that NOW!!

about 11 hours ago
mariacarmen in Home Cooking

What's for Dinner #293 - the "little, leafing, and growing green" Edition!

do you like the dry better than the sweet? I do. I used to drink this really cheapo Piesporter Michelsberg like it was water. haven't seen it in ages. I wonder if my "adult" palate would like it now....

about 11 hours ago
mariacarmen in Home Cooking

What's for Dinner #293 - the "little, leafing, and growing green" Edition!

I don't know! Kept trying to move them, then gave up.

about 13 hours ago
mariacarmen in Home Cooking

What's for Dinner #293 - the "little, leafing, and growing green" Edition!

whaddaya mean, nothing to see! bacon eggs and melty cheese!

1 day ago
mariacarmen in Home Cooking
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What's for Dinner #293 - the "little, leafing, and growing green" Edition!

Thanks GS! I've made it a few times now - but I know you've been MIA. so good to see you here again!

1 day ago
mariacarmen in Home Cooking

Double carbs - or carbs with a carb filling... is that wrong?

alright.

1 day ago
mariacarmen in General Topics

Double carbs - or carbs with a carb filling... is that wrong?

alright lingua, come on... just cuz you don't like it don't make it stupid. I know you know that.

1 day ago
mariacarmen in General Topics

What's for Dinner #293 - the "little, leafing, and growing green" Edition!

i'm totally with you on fruits and meat - love the pairing.

last night my sister seared up some foie we had frozen, and made a little gastrique of - of all things - stupidmarket strawberry jam, balsamic and red wine vinegars. perfect combo - sweet, salty, fatty, yum. eaten over bread fried in the melted fat from the foie.

1 day ago
mariacarmen in Home Cooking
5

What's for Dinner #293 - the "little, leafing, and growing green" Edition!

"dusted with chicken stock powder"! you mean like, bouillon? I've never heard of doing that, but it sounds brilliant!

1 day ago
mariacarmen in Home Cooking

what can I do with my kimchee besides stand in front of the fridge and eat it

kimchi grilled cheese sandwich (kimchi blended into the cheese)
kimchi patty melts

2 days ago
mariacarmen in Home Cooking

What's for Dinner #293 - the "little, leafing, and growing green" Edition!

heading over to my sister's house for the evening, and we'll nosh on some seared foie she defrosted on Sunday but did not get to - i'm sure it'll be ok as it is shrink-wrapped. we'll make a little gastrique to go with... not sure what else, but there shall be foie. yum.

Apr 22, 2014
mariacarmen in Home Cooking
10

What's for Dinner #293 - the "little, leafing, and growing green" Edition!

why thank you!

thanks to all!

Apr 22, 2014
mariacarmen in Home Cooking

STUFFED PASTA - Home Cooking Dish of the Month for March 2014

there's a whole thread about double carb meals/dishes... if one carb is good, two are twice as nice!

Apr 22, 2014
mariacarmen in Home Cooking

STUFFED PASTA - Home Cooking Dish of the Month for March 2014

I love the idea of a thin pasta.
the BF atE FOUR at the first serving. last night, he ate like SIX. and he has no weight problem, the bastard!

Apr 22, 2014
mariacarmen in Home Cooking

What's for Dinner #293 - the "little, leafing, and growing green" Edition!

welcome, bustling!
your detox dinner echos mine, down to the diced potatoes, above, although yours had much more good healthy roughage. sounds great.

Apr 22, 2014
mariacarmen in Home Cooking

What's for Dinner #293 - the "little, leafing, and growing green" Edition!

hah - you're asking the wrong people. we have never had leftovers of this. if we don't finish it at dinner, the BF demolishes it late night. we once had TWO of them for dinner, and by the time I woke up, it was all gone! he's very efficient, my little goat boy!

I would think it would be like any other meat, tho, heat it slowly in the oven, maybe put it under the broiler again for a minute to re-crisp. or only sear one half of it, put the other half in the fridge for another day. it's fully cooked so i'm sure it would keep for a few days.

Apr 22, 2014
mariacarmen in Home Cooking
2

STUFFED PASTA - Home Cooking Dish of the Month for March 2014

yes, I did it in pieces, filling, sauce and besicamella in the morning, filling, topping and baking that evening. didn't use fresh pasta, tho, so that would up the time. or if I made my own pasta!

it's not the time that would stop me from making it more than once a year tho, it's the richness of it!

Apr 22, 2014
mariacarmen in Home Cooking

STUFFED PASTA - Home Cooking Dish of the Month for March 2014

I love livers, but I can't imagine making that dish MORE rich! I literally had three tubes total of it, it was so rich. the boyfriend, however, had no problem demolishing it. the chicken liver addition sounds great.

yeah, I saw different iterations for everything - besciamella, filling, sauce... everyone seems to have their favorite!

I think it's a dish i'd make once a year too, if the BF requested it. or good for a potluck.

Apr 22, 2014
mariacarmen in Home Cooking

STUFFED PASTA - Home Cooking Dish of the Month for March 2014

oh it's delish, no doubt... I just can't. well, I could, and I have. the Oldster had no-teeth problems so i'd often slip him some veal without him knowing it. he would have hated it if he knew!

Apr 22, 2014
mariacarmen in Home Cooking
1

What's for Dinner #293 - the "little, leafing, and growing green" Edition!

no, you sear the whole thing in a very hot pan, all over, about 10 minutes total (or as brown as you like it), then slice it. sometimes I've put a glaze on it, too, after the searing and before the slicing, and stuck it under the broiler for a few minutes, and then sliced it. with the dressing this didn't need a glaze.

the dressing is pretty much as above - as for measurements, I winged it - maybe a tbs of Dijon, juice of 2-3 lemons, some zest, 3-4 scallions, a tiny bit of sliced leeks, remnants of fresh herbs that were drying on our counter... just using things up. a little bit of salt, and then oil drizzled in while the whole thing was in the food processor. i'm having the leftover dressing for lunch today as a dipping sauce for sliced zucchini!*

*and by "lunch* I mean, "all gone"!

Apr 22, 2014
mariacarmen in Home Cooking
1

STUFFED PASTA - Home Cooking Dish of the Month for March 2014

Proscuitto was mentioned in a lot of recipes I saw actually... I bet veal would not be as heavy as some of the gr. beef/sausage recipes I saw. I just don't like cooking or eating veal.

Apr 22, 2014
mariacarmen in Home Cooking

STUFFED PASTA - Home Cooking Dish of the Month for March 2014

thanks! i sort of followed this, for the filling, but used coppa because it's what i had. http://www.epicurious.com/recipes/foo...

and some other link i can't find right now for a bechamel.
and just winged it on the tomato sauce. a lot of the bechamels called for parm but the one i used didn't, which i think was fine in this application, since the dish has so much parm in it already.

Apr 21, 2014
mariacarmen in Home Cooking
1

STUFFED PASTA - Home Cooking Dish of the Month for March 2014

Late as always, but someone on WFD tipped me off to this thread. Made cannelloni for the first time last night, at the BF's request. turned out really yummy, but such an uber-rich dish, i doubt i'll make it very often. my filling consisted of ricotta, parm regg, sauteed spinach and garlic, an egg, s&p, minced scallions and spicy coppa. the coppa was indiscernible in all that richness - what with the bechamel and tomato sauces. i really did love the bechamel - so buttery and creamy, and i added fresh ground nutmeg. i couldn't imagine making one with more meat - i think they would be too heavy for me - although i'm sure delicious. i used dry cannelloni tubes as i could not find any fresh sheets to roll. and i've not ventured into making my own pasta yet.

Apr 21, 2014
mariacarmen in Home Cooking
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What's for Dinner #293 - the "little, leafing, and growing green" Edition!

those leeks look marvelous....

Apr 21, 2014
mariacarmen in Home Cooking

Double carbs - or carbs with a carb filling... is that wrong?

south americans often pair rice and potatoes in the same meal - a la, "bistek a lo pobre". yum. or even better, milanesa - BREADED steak - with rice and potatoes.

damn, i am making myself very hungry.

Apr 21, 2014
mariacarmen in General Topics

What's for Dinner #293 - the "little, leafing, and growing green" Edition!

is it one of these?
http://www.chefmerito.com/marinades.aspx

i'm bummed that more and more of our dollar stores are closing in the neighborhood. gentrification happens, and god knows i love living in the best area for food in the City, but it's still sad...

Apr 21, 2014
mariacarmen in Home Cooking

Trader Joe's YAY/NAY - April 2014

yep - just made one tonight, posted on the new WFD thread.

Apr 21, 2014
mariacarmen in Chains

What's for Dinner #293 - the "little, leafing, and growing green" Edition!

what's the pork marinated in, sedi? looks really good!
mmmmm... chateauneuf du pape...although i've never had vintage. nice dinner!

Apr 21, 2014
mariacarmen in Home Cooking

What's for Dinner #293 - the "little, leafing, and growing green" Edition!

The salade lyonnase with TJ's pork belly was everything i wanted it to be. Light, yet rich in flavor. i made a sort of green goddess dressing for it with odds and ends - dijon, olive oil, lemon juice, s&p, scallions, leeks, parsley, oregano & thyme - all whizzed in the food processor. meanwhile, the BF diced and fried our potato "croutons" and seared the pork belly. in split second timing, i poached the eggs and we plated. a swell collaboration. my kinda meal. i fear that the BF will be dipping into what's left of the cannelloni, however, as dinner may have been a little light for him. believe it or not, the potatoes were just about three small (little bigger than an apricot, maybe) potatoes total between the two dishes. but after last night's pasta, butter & cheese fest, i needed to go a little light.

Apr 21, 2014
mariacarmen in Home Cooking
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