I know you said "tonight" two days ago - but just in case you come back to this - I bet your chicken broth worked out fine, but next time, if you want more seafood kick from the broth, add a couple of anchovies. Looking at that recipe, I'd recommend melting them in with the onion and oil toward the end of that part of the recipe. It will give you nice depth of seafood flavor and lots of umami.

Not my main shopping venue, but definitely on the rotation. If you know your prices, it's well worth it. I regularly buy canned organic garbanzo beans, for example, and their perfectly fine version is 1/2 to 1/3 the price of other stores. Similarly, I was shopping for chicken wings and found WAY cheap organic (!) chicken wings for a good price. Tissues, dry goods staples, very nice, as is the occasional cheese and seaweed snacks. Their stock isn't consistent, but you always can find some kind of quality bargain. Worth a visit. And the nickname, Groc Out ("c" pronounced like "s") is kind of charming.

Quinoa cooked in mushroom or vegetable broth with some curry, add tofu chunks, mushroom, some other vegetables, a dash of cayenne to heighten the flavor. Very good cold or hot.

I'm sure OP's original 3/4 box is long gone, but for future saltines - they make a lovely crushed breading for large panfried oysters.

Yes, black worchestershire is completely different. You'll find the white is a lovely enhancer for fish, poultry and pork sauces. It also lasts forever, so it's a decent investment. Hm. I'm wanting to eat some of this soon, now I'm focused on it....

It's one of my favorite fish, too. Here's a preparation that enhances but doesn't conquer the flavor - grate a clove of fresh garlic, 1/2 t cumin, splash of green tabasco, T white worchestershire, 1/2 t dried thyme, juice of half a lemon, and slurry it up with olive oil. Marinade in the fridge for a couple hours. Grill or broil.

+1 on everyone who suggested boiling first - and another suggestion - strain and keep that green water and use it as a soup or other moistening base. It'll have a lot of taste and nutrition in it.

I haven't tried this dressing, but a sweet-creamy feature in Asian type salad dressings is often miso. You might experiment with a little.

Salmon loaf with a side salad; chile; fish tacos; moussaka.

I did too. And roasting turkey. But turns out, no.

My DH is pescetarian, so I'll do chicken piccata, or sometimes a schnitzel, when he's gone. And a bit of bacon, which otherwise is SO smelly in the air. (It was a revelation to me that bacon doesn't smell good to some vegetarians.)

This is slightly off-topic, well, somewhat to the side, but - I found a variation on regular tapenade at Smitten Kitchen, with artichokes. It's lovely (and I do use it as a sandwich spread to enhance various sammiches). http://smittenkitchen.com/blog/2009/0...

How odd, never heard of such a thing. For a reality check, I googled "vegetable stock recipe" and zero out of the first ten that came up included potato for the stock. I see no reason to include them in your stock base - they are a subtle neutral, a nice addition to the eventual soup, but not a helpful aspect to the basic stock.

Asian foods often go very well with beer - particularly Chinese, Korean, Thai. The beer complements the strong flavors well.

I think all the suggestions above involving apps and courses are fun and good. I would suggest, being winter and all, that coq au vin is a wonderful option. It's unctuous, delicious, and can be made far in advance. I would probably serve the chicken over a mix of barley and rice. The dish being French, a vichyssoise would be a well-matched main course, simple arugula salad with slivered fennel and bits of good bleu cheese, good oil and vinegar would be light bright sharp counterpoint to the richness of the other courses. Steamed kale tossed with a "vinaigrette" of fresh lemon juice, minced garlic, olive oil and salt is always delicious. Really good crusty bread for all the liquid goodness, and perhaps a fruit tart and/or almond cake with sorbet to finish.

I find that they get drier and tend to pick up odors from adjacent foods if they're peeled.

It's very nice with a vinaigrette, either one you make yourself or from a bottle, and a few vegetables mixed it. You can chop carrots, a little onion, put in some frozen peas and corn, and maybe some fresh herbs, if you have any. Also a little sprinkle of crumbled feta cheese. Easy. Simple, tasty.

Braggs liquid aminos

Looks like curly endive or chicory. Is it bitter?

Mississippi caviar is a bright, crunchy kick. There are different versions out there - I greatly prefer using lightly steamed frozen (or fresh, if you're lucky) beans, minced red and green peppers, garlic, thyme, lemon juice,a little Dijon, olive oil, green onion, a smidge of sugar, sliced jalapeno, and enough hot sauce to get it where you want it to go.

Nice thread - you're probably already cooking, but it's a worthy discussion for future lasagna-e? I do a layer of sauteed greens (spinach or kale or chard of whatever) and a lot of mushrooms and sauteed garlic and onions with some TVP with Braggs and red sauce and also a layer of cottage cheese OR crumbled firm tofu that has been seasoned and mixed with an egg or two and perhaps some parmesan type cheese. Also sliced black olives, it's fun to tuck some mozzarella in there somewhere.

Use some of the potato water - also add cauliflower and treat as the potatoes (a yam or sweet potato helps, too, and can sub for butter richness), add some of that water (adds depth of flavor and a little sweetness). Smooth out with some veggie broth if needed. If you want to get a creamy quality, add soft silken tofu.

Tofu can be a great nutrient delivery device, since it has virtually no flavor of its own, but can carry other flavors nicely.

Hah! That may well be the way to go. I'm going to a big brunchy event soon and could do a banana and raisin bread pudding with rum sauce.

For Christmas, I served two desserts calling for whipped cream. I'd grabbed a bottle I was familiar with off the shelf and when time came to whip it (appetizers and main courses eaten, conversation raging), I went into the kitchen, dumped the milky contents into a large deep, cold stainless bowl, added a little powdered milk and a splash of Mexican vanilla, and whipped. And whipped. And whipped. And realized I'd picked up Jersey milk in a bottle I'd hitherto only associated with heavy cream. A dear friend at dinner saved the day by running home and returning with a pint of actual heavy cream. Here's the question - what to do with the quantity of sweetened, mildly flavored milk?

It's lovely in vegetable or chicken pot pie.

For big turkeys, I've had good luck with putting an extra tin foil cover over the breast meat - retains some moisture.

The recipes on the Googles are fine. It's a very forgiving dish, you can vary it. I like to mix in julienned romaine lettuce and toasted sesame seeds at the end. Be aware the somen noodles cook very fast and are not good when mushy.

Oh, that's interesting. I always thought of Braggs as low sodium. This may explain why I like it so much. However, I stand by the original observation that it's a great vegetarian flavor enhancer.

Well if you want to get foodier about it, it's really nice to take a whitefish fillet (snapper is good), moisten it with seasoned buttermilk or some combination of sour cream/mayo/milk (you get the drift), then cover it with dried potato flakes (not buds) as in instant mashed potatoes from a box, then fry them 'til brown. And tartar sauce would be fine with this (it's not just an expletive any more). Or - mix some mayo with minced cilantro, minced garlic, and sliced fresh seeded jalapeno. That's really good.