Page 1 of 2 12 LastLast
Results 1 to 20 of 30

Thread: In a cooking mood today

  1. #1
    Serene Vannoy Guest

    Default In a cooking mood today

    Breakfast: Buttermilk pancakes; scallion omelets.

    Lunch: Went out to eat; I had a veggie burger and onion rings.

    Dinner: Dorie Greenspan's potato gratin is in the oven; I'll serve it
    with asparagus (yeah, I know it's not the season, but James was in the
    mood, and it's the season in Chile)

    Also: Going to make another batch of the apple cake (I'm trying to
    simplify the recipe because my family wants to have it often); probably
    going to make a batch of chocolate-less chocolate-chip cookies (because
    the cookie part is my fave and I have all the other ingredients).

    What are you fixing today/tonight?

    Serene
    --
    http://www.momfoodproject.com
    New post: New post: Nana's Famous Fried Chicken

  2. #2
    koko Guest

    Default Re: In a cooking mood today

    On Sat, 30 Oct 2010 18:10:34 -0700, Serene Vannoy
    <[email protected]> wrote:

    >Breakfast: Buttermilk pancakes; scallion omelets.
    >
    >Lunch: Went out to eat; I had a veggie burger and onion rings.
    >
    >Dinner: Dorie Greenspan's potato gratin is in the oven; I'll serve it
    >with asparagus (yeah, I know it's not the season, but James was in the
    >mood, and it's the season in Chile)
    >
    >Also: Going to make another batch of the apple cake (I'm trying to
    >simplify the recipe because my family wants to have it often); probably
    >going to make a batch of chocolate-less chocolate-chip cookies (because
    >the cookie part is my fave and I have all the other ingredients).
    >
    >What are you fixing today/tonight?
    >
    >Serene


    Saturday is usually running errands and grocery shopping day.
    I found some chicken legs and thighs on sale so when I got home I made
    some chicken broth from some of them for a chicken green chile soup.
    It's really, really good.
    I have some Hatch green chiles in the freezer that are kick butt spicy
    so it didn't take much to give the soup a little kick.

    koko
    --

    Food is our common ground, a universal experience
    James Beard

    www.kokoscornerblog.com
    updated 10/30/10
    Watkins natural spices
    www.apinchofspices.com


  3. #3
    Steve Pope Guest

    Default Re: In a cooking mood today

    koko <[email protected]> wrote:

    >On Sat, 30 Oct 2010 18:10:34 -0700, Serene Vannoy


    ><[email protected]> wrote:


    >>Breakfast: Buttermilk pancakes; scallion omelets.


    >>Lunch: Went out to eat; I had a veggie burger and onion rings.


    >>Dinner: Dorie Greenspan's potato gratin is in the oven; I'll serve it
    >>with asparagus (yeah, I know it's not the season, but James was in the
    >>mood, and it's the season in Chile)


    >>Also: Going to make another batch of the apple cake (I'm trying to
    >>simplify the recipe because my family wants to have it often); probably
    >>going to make a batch of chocolate-less chocolate-chip cookies (because
    >>the cookie part is my fave and I have all the other ingredients).


    >>What are you fixing today/tonight?


    >Saturday is usually running errands and grocery shopping day.
    >I found some chicken legs and thighs on sale so when I got home I made
    >some chicken broth from some of them for a chicken green chile soup.
    >It's really, really good.


    That's quite a coincidence -- Mary's air-chilled chicken thighs
    were on sale today, and there were plentiful local green chiles at the
    farmers market, so I made a two-meal batch of chicken chile verde.

    We're both sick. This sort of food helps.

    Steve

  4. #4
    koko Guest

    Default Re: In a cooking mood today

    On Sun, 31 Oct 2010 03:28:28 +0000 (UTC), [email protected]
    (Steve Pope) wrote:

    >koko <[email protected]> wrote:
    >
    >>On Sat, 30 Oct 2010 18:10:34 -0700, Serene Vannoy

    >
    >><[email protected]> wrote:

    >
    >>>Breakfast: Buttermilk pancakes; scallion omelets.

    >
    >>>Lunch: Went out to eat; I had a veggie burger and onion rings.

    >
    >>>Dinner: Dorie Greenspan's potato gratin is in the oven; I'll serve it
    >>>with asparagus (yeah, I know it's not the season, but James was in the
    >>>mood, and it's the season in Chile)

    >
    >>>Also: Going to make another batch of the apple cake (I'm trying to
    >>>simplify the recipe because my family wants to have it often); probably
    >>>going to make a batch of chocolate-less chocolate-chip cookies (because
    >>>the cookie part is my fave and I have all the other ingredients).

    >
    >>>What are you fixing today/tonight?

    >
    >>Saturday is usually running errands and grocery shopping day.
    >>I found some chicken legs and thighs on sale so when I got home I made
    >>some chicken broth from some of them for a chicken green chile soup.
    >>It's really, really good.

    >
    >That's quite a coincidence -- Mary's air-chilled chicken thighs
    >were on sale today, and there were plentiful local green chiles at the
    >farmers market, so I made a two-meal batch of chicken chile verde.
    >
    >We're both sick. This sort of food helps.
    >
    >Steve


    Hope you feel better soon. The stew should help cure what ails you.

    koko

    --

    Food is our common ground, a universal experience
    James Beard

    www.kokoscornerblog.com
    updated 10/30/10
    Watkins natural spices
    www.apinchofspices.com


  5. #5
    sf Guest

    Default Re: In a cooking mood today

    On Sat, 30 Oct 2010 18:10:34 -0700, Serene Vannoy
    <[email protected]> wrote:

    > Also: Going to make another batch of the apple cake (I'm trying to
    > simplify the recipe because my family wants to have it often);


    I thought apple cake recipes were already simple, you're going to end
    up with apples and no cake.

    > probably
    > going to make a batch of chocolate-less chocolate-chip cookies (because
    > the cookie part is my fave and I have all the other ingredients).
    >
    > What are you fixing today/tonight?


    Leftovers. My cooking day was earlier this week.

    --

    Never trust a dog to watch your food.

  6. #6
    sf Guest

    Default Re: In a cooking mood today


  7. #7
    Steve Pope Guest

    Default Re: In a cooking mood today

    sf <[email protected]> wrote:

    >On Sun, 31 Oct 2010 03:28:28 +0000 (UTC), [email protected]


    >> chicken chile verde.


    >I'm interested! Do you have a recipe to post that you think you
    >follow or do you just wing it from start to finish?


    I used the cheating approach, wherein this dish contained one
    16 oz. jar of Carilla's "Salsa Verde Refresco", which is best
    described as a tomatillo-based green salsa only with about 1/4 the
    typical amount of sodium.

    I sauteed two onions, four green California chiles, one
    jalapeno, and then added the chicken (24 oz.), the above jar of salsa,
    and about 2/3 cup of vegetable stock. This (it was in a dutch oven)
    then went into a preheated 300 degree F oven for two hours.

    The "non-cheating" approach would start with actual tomatillos,
    would include maybe double the number of chiles, and some salt.

    If making the dish with pork, it needs 3 hours at 300 F, but chicken
    seems to only require 2 hours.

    Optionally you may want to use a fat separator on the liquid phase
    after it cooked, but I did not need to do that this time.

    Note I did not brown the chicken, it went straight in. Another
    expedient move.

    This Carilla product is available at the grocery store across from
    the DMV on Broderick, next to Nopalito's. I think the store is
    called Faletti's (not certain). Some other stores may have
    other Carilla products but usually not this particular product.

    Steve

  8. #8
    Julie Bove Guest

    Default Re: In a cooking mood today


    "Serene Vannoy" <[email protected]> wrote in message
    news:[email protected]..
    > Breakfast: Buttermilk pancakes; scallion omelets.
    >
    > Lunch: Went out to eat; I had a veggie burger and onion rings.
    >
    > Dinner: Dorie Greenspan's potato gratin is in the oven; I'll serve it with
    > asparagus (yeah, I know it's not the season, but James was in the mood,
    > and it's the season in Chile)
    >
    > Also: Going to make another batch of the apple cake (I'm trying to
    > simplify the recipe because my family wants to have it often); probably
    > going to make a batch of chocolate-less chocolate-chip cookies (because
    > the cookie part is my fave and I have all the other ingredients).
    >
    > What are you fixing today/tonight?


    I didn't cook. We were going to go out to eat but my husband and parents
    were engrossed in whatever baseball game was on. It became clear to
    daughter and I that nobody was going to eat until that was over. And I
    can't stand to watch sports.

    So the two of us went to PCC Natural Market. That's a local chain that
    sells organic foods and foods for people with food allergies. They have
    plenty of prepared things that we can eat.

    We got grilled chicken breast (served cold), Mediterranean bean salad, vegan
    coleslaw, marinated beets, roasted vegetables, falafel wrap sandwiches (I
    cut them in small slices and we shared), tossed salad, deviled eggs,
    cornichons, cornbread and gluten free lemon bread. Daughter also got a free
    apple. Kids get a serving of their choice of a fruit or vegetable. She
    usually gets a banana but they didn't look so great today.

    Everyone loved the food but I bought too much. Parents have enough to have
    a meal for tomorrow. We brought home a lot of the salad and I still have
    one falafel wrap.



  9. #9
    Terry Pulliam Burd Guest

    Default Re: In a cooking mood today

    On Sat, 30 Oct 2010 18:10:34 -0700, Serene Vannoy
    <[email protected]> arranged random neurons and said:

    <snip>


    >Also: Going to make another batch of the apple cake (I'm trying to
    >simplify the recipe because my family wants to have it often); probably
    >going to make a batch of chocolate-less chocolate-chip cookies (because
    >the cookie part is my fave and I have all the other ingredients).


    Apple cake recipe, please? The one I have (and one Bill can tolerate)
    tends to be a bit dry. Not good after a couple of days, IOW.

    TIA,
    Terry "Squeaks" Pulliam Burd

    --

    "If the soup had been as warm as the wine,
    if the wine had been as old as the turkey,
    and if the turkey had had a breast like the maid,
    it would have been a swell dinner." Duncan Hines


    To reply, remove "spambot" and replace it with "cox"

  10. #10
    sf Guest

    Default Re: In a cooking mood today

    On Sun, 31 Oct 2010 05:37:25 +0000 (UTC), [email protected]
    (Steve Pope) wrote:

    > sf <[email protected]> wrote:
    >
    > >On Sun, 31 Oct 2010 03:28:28 +0000 (UTC), [email protected]

    >
    > >> chicken chile verde.

    >
    > >I'm interested! Do you have a recipe to post that you think you
    > >follow or do you just wing it from start to finish?

    >
    > I used the cheating approach, wherein this dish contained one
    > 16 oz. jar of Carilla's "Salsa Verde Refresco", which is best
    > described as a tomatillo-based green salsa only with about 1/4 the
    > typical amount of sodium.
    >
    > I sauteed two onions, four green California chiles, one
    > jalapeno, and then added the chicken (24 oz.), the above jar of salsa,
    > and about 2/3 cup of vegetable stock. This (it was in a dutch oven)
    > then went into a preheated 300 degree F oven for two hours.
    >
    > The "non-cheating" approach would start with actual tomatillos,
    > would include maybe double the number of chiles, and some salt.
    >
    > If making the dish with pork, it needs 3 hours at 300 F, but chicken
    > seems to only require 2 hours.
    >
    > Optionally you may want to use a fat separator on the liquid phase
    > after it cooked, but I did not need to do that this time.
    >
    > Note I did not brown the chicken, it went straight in. Another
    > expedient move.
    >
    > This Carilla product is available at the grocery store across from
    > the DMV on Broderick, next to Nopalito's. I think the store is
    > called Faletti's (not certain). Some other stores may have
    > other Carilla products but usually not this particular product.
    >

    That sounds delicious, Steve... thanks! I'm not adverse to using a
    tomatillo based salsa, nor am I adverse to using canned tomatillos -
    so we'll see what transpires. I like Mexican style food and we eat a
    *lot* of chicken. I have more than one fat separator, so I can put
    one of them to use too.

    --

    Never trust a dog to watch your food.

  11. #11
    sf Guest

    Default Re: In a cooking mood today

    On Sat, 30 Oct 2010 23:36:57 -0700, Terry Pulliam Burd
    <[email protected]> wrote:

    > Apple cake recipe, please? The one I have (and one Bill can tolerate)
    > tends to be a bit dry. Not good after a couple of days, IOW.


    Apple cake shouldn't be dry, every one I've made was plenty moist.
    You could start altering your recipe by replacing the butter with
    plain (or vanilla) yogurt cup for cup.

    --

    Never trust a dog to watch your food.

  12. #12
    Christine Dabney Guest

    Default Re: In a cooking mood today

    On Sun, 31 Oct 2010 00:56:04 -0700, sf <[email protected]> wrote:

    >On Sat, 30 Oct 2010 23:36:57 -0700, Terry Pulliam Burd
    ><[email protected]> wrote:
    >
    >> Apple cake recipe, please? The one I have (and one Bill can tolerate)
    >> tends to be a bit dry. Not good after a couple of days, IOW.

    >
    >Apple cake shouldn't be dry, every one I've made was plenty moist.
    >You could start altering your recipe by replacing the butter with
    >plain (or vanilla) yogurt cup for cup.


    I think Bill has big issues with dairy products...

    Christine
    --
    http://nightstirrings.blogspot.com

  13. #13
    blake murphy Guest

    Default Re: In a cooking mood today

    On Sat, 30 Oct 2010 22:52:49 -0700, Julie Bove wrote:

    > So the two of us went to PCC Natural Market. That's a local chain that
    > sells organic foods and foods for people with food allergies. They have
    > plenty of prepared things that we can eat.
    >
    > We got grilled chicken breast (served cold), Mediterranean bean salad, vegan
    > coleslaw,


    what makes the coleslaw vegan? no mayonnaise?

    your pal,
    blake

  14. #14
    Brooklyn1 Guest

    Default Re: In a cooking mood today

    On Sun, 31 Oct 2010 10:44:20 -0400, blake murphy
    <[email protected]> wrote:

    >On Sat, 30 Oct 2010 22:52:49 -0700, Julie Bove wrote:
    >
    >> So the two of us went to PCC Natural Market. That's a local chain that
    >> sells organic foods and foods for people with food allergies. They have
    >> plenty of prepared things that we can eat.
    >>
    >> We got grilled chicken breast (served cold), Mediterranean bean salad, vegan
    >> coleslaw,

    >
    >what makes the coleslaw vegan? no mayonnaise?


    Better question is what makes any slaw vegan when served with
    chicken???

  15. #15
    l, not -l Guest

    Default Re: In a cooking mood today - it's a new day


    On 30-Oct-2010, Serene Vannoy <serene@serenepages.[email protected]> wrote:

    > What are you fixing today/tonight?


    Breakfast was influenced by all the PB&J, cream cheese and grape jelly talk.
    I was reminded of an outstanding omelet I had at the Eden Roc or
    Fountainbleu 30 years ago (I recall the timeframe because I was there during
    the riots); grape jelly and cream cheese filled omelet. It sounded awful;
    but, being adventurous, I tried it and liked it a lot. Having been reminded
    by one of the threads here and having the ingredients on-hand, breakfast was
    a cream cheese and grape jelly filled omelet.

    Lunch is in the works now; Chicken in Vinegar (recipe below), mixed
    vegetables, garden salad and a loaf of Fazio's (among STL's favorite Italian
    bakeries) bread.

    Dinner will be left-overs; pork piccata or pasta with kale and peppers.
    ----------------------------------------------------------
    Chicken In Vinegar
    Serves 4
    Recipe By: Laura Calder - Sara Moulton
    Published in: French Food at Home

    3 1/2 pounds mixed chicken drumsticks and thighs
    Salt and pepper
    3 tablespoons unsalted butter
    1 head garlic -- broken into unpeeled cloves
    1 cup red wine vinegar
    1 pounds tomatoes -- roughly chopped
    1 tablespoons tomato paste
    4 sprig fresh thyme
    4 sprig fresh flat-leaf parsley
    1 bay leaf
    1 cup chicken stock
    Chopped fresh parsley leaves -- as needed

    Season the chicken with salt and pepper. Melt 2 tablespoons of the
    butter in a large skillet until foaming, then, a few pieces at a
    time, brown the chicken well on all sides. You're not cooking the
    chicken here; just making the skin crisp and giving it color, so 5
    minutes per side is about right. Remove the chicken to a plate.

    Add the garlic to the pan and cook about 10 minutes. Deglaze the pan
    with the vinegar and boil to reduce by half, 10 to 15 minutes. Return
    the chicken to the pan. Add the tomatoes and tomato paste. Using a
    piece of kitchen twine, tie together the thyme, parsley, and bay
    leaf. Add the herb bundle to the chicken and simmer, uncovered, until
    the meat falls from the bone, about 30 minutes. Transfer the chicken
    to a dish, cover, and keep warm.

    Pour the stock into the pan juices and boil until thickened, about 10
    minutes. Strain into a saucepan, and if it's still not concentrated
    enough for you liking, boil it down a little more. Whisk in the
    remaining tablespoon of butter. Season, and pour over the chicken.
    Serve with chopped parsley, sprinkled over, and with a bowl of
    roasted or mashed potatoes on the side.


    Cook Time: 1 hour 30 minutes
    Yield: 4 servings

    Recipe Notes

    From the cookbook author Anne Willan, I learned her version of this
    classic recipe during my stay at her home in Burgundy. To tell the
    truth, I like it even better than sauteed chicken in wine, because
    the extra acid and lack of cream makes a tangier, less cloying dish.

    --
    Change Cujo to Juno in email address.

    If you have dietary issues that make nutrition information very important
    to you, please calculate your own; the nutrition information supplied with
    this recipe is approximate and should NOT be used by those for whom the
    information is critical.

  16. #16
    gloria.p Guest

    Default Re: In a cooking mood today



    Unfortunately, NOT in a cooking mood today and I need to make some kind
    of crock-pottable thing either today or tomorrow for Tuesday, election day.

    We are working as polling judges from 6AM until around 8PM (the polls
    close at 7 but we have a lot of official stuff to do before we put away
    the machines.

    Before we began to work at the election sites, out traditional Nov.
    election meal was beef stew. Lately we have had 3 or 4 precincts at
    our site and many of the workers bring food or snacks to share. I think
    this year I'm going to make white chicken chili with some of my frozen
    Hatch chiles. Can't make it too hot--most of these older volunteers are
    wimps.

    The school where we vote provides big urns of coffee and water for tea
    for the voters and volunteers. Someone usually brings donuts. I think
    leftover Halloween candy, a bag of kettle corn, and cheese and crackers
    will be our donation.

    Gotta go thaw some chicken.

    gloria p

  17. #17
    Steve Pope Guest

    Default Re: In a cooking mood today

    sf <[email protected]> wrote:

    >That sounds delicious, Steve... thanks! I'm not adverse to using a
    >tomatillo based salsa, nor am I adverse to using canned tomatillos -
    >so we'll see what transpires. I like Mexican style food and we eat a
    >*lot* of chicken. I have more than one fat separator, so I can put
    >one of them to use too.


    All I can say is look at the sodium content before choosing any
    canned tomatillo product... some of them are sky-high.

    Other than that, you pretty much can't go wrong combining tomatillos,
    green chiles and chicken.

    Steve

  18. #18
    Serene Vannoy Guest

    Default Re: In a cooking mood today

    On 10/30/2010 08:17 PM, koko wrote:

    > Saturday is usually running errands and grocery shopping day.
    > I found some chicken legs and thighs on sale so when I got home I made
    > some chicken broth from some of them for a chicken green chile soup.
    > It's really, really good.
    > I have some Hatch green chiles in the freezer that are kick butt spicy
    > so it didn't take much to give the soup a little kick.


    Sounds yummy! They got hatches in at my grocery, but I didn't pick up
    any; I don't cook spicy food that often.

    Serene

    --
    http://www.momfoodproject.com
    New post: Dorie's apple cake, revisited

  19. #19
    Steve Pope Guest

    Default Re: In a cooking mood today

    Serene Vannoy <[email protected]> wrote:

    >Sounds yummy! They got hatches in at my grocery, but I didn't pick up
    >any; I don't cook spicy food that often.


    Wait.. where did you see Hatches?


    Steve

  20. #20
    Serene Vannoy Guest

    Default Re: In a cooking mood today

    On 10/30/2010 11:36 PM, Terry Pulliam Burd wrote:
    > On Sat, 30 Oct 2010 18:10:34 -0700, Serene Vannoy
    > <[email protected]> arranged random neurons and said:
    >
    > <snip>
    >
    >
    >> Also: Going to make another batch of the apple cake (I'm trying to
    >> simplify the recipe because my family wants to have it often); probably
    >> going to make a batch of chocolate-less chocolate-chip cookies (because
    >> the cookie part is my fave and I have all the other ingredients).

    >
    > Apple cake recipe, please?


    Sure! Here are the ingredients:

    1 cup flour
    1 tsp. baking powder
    pinch of salt
    5-6 large apples (I had 5 large and one small, so thatís what I used)
    3 large eggs
    1 cup sugar
    1 teaspoon vanilla
    11 tablespoons butter, melted, then cooled

    Mix together dry ingredients in a small bowl. Core/peel/chop apples. In
    medium bowl, whisk eggs until frothy. Add sugar and whisk until
    combined. Add vanilla. Add half the flour mixture and whisk gently
    until combined. Do the same with half the butter, then the other half of
    the flour, then the other half of the butter. You'll get a thick batter.
    Use a rubber spatula to mix in the apples and coat them with batter.
    Bake at 350F for about an hour and a quarter, until it passes the knife
    test and looks roughly liek the one in this photo:
    http://www.momfoodproject.com/2010/1...ake-revisited/

    Really good chilled the next day, if you have any left. I think it would
    also be good with a scoop of good vanilla ice cream. The original recipe
    had a few tablespoons of rum in it, but I left it out.

    Serene
    --
    http://www.momfoodproject.com
    New post: Dorie's apple cake, revisited

Page 1 of 2 12 LastLast

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32