What are you cooking for dinner this weekend?

[RIHans]

All Thanksgiving Birds seemed to pass muster. Well done...Sides too

Next up, Christmas. Who's doing duck? I love duck. It's a French cook thing. Duck, Yum.

Hans

(Love Christmas Goose...But those things are just too large)

[Too Tall]

HEY! I'm not done w/ the turkey yet!!! Last eve. I finished a soup and tossed in some organic whole wheat fusilli...lots o pepper corns. The indian neighbors went nuts for it.

Mmm crisp duck that's goodness on a plate. Just finished watching an Alton B. piece on quartered, quick poach, steamed than tossed skin down in a wicked hot cast iron pan in the oven. Seem like alot of work but it sure was crispy. Dewd, duck and goose is effin' hard to cook whole. Hats off in advance.

[Athame]

Tonight, I went to make a little dish with some cold smoked salmon but it had a funky smell so,... went Christmas shopping with the wife and kid and got pizza, salad, and, a GROWLER!!!!!!!!!!

[Too Tall]

Tonight, I went to make a little dish with some cold smoked salmon but it had a funky smell so,... went Christmas shopping with the wife and kid and got pizza, salad, and, a GROWLER!!!!!!!!!!

Growler, is that a hogie? or a Grinder? Could be a sub or a hero? I'm not sure.

[Athame]

Ahh~ It's a big ass bottle of beer! I think it's 64 oz to the fill line and 70 oz to the top. :adore:

[Too Tall]

Last night I "faked" green lentil soup.

Organic Whatchacallit Mills Green lentils with stock to cover + 2"s, bring to a boil than simmer until soft not done.

In a heavy sauce pot I added several cloves of smashed hard neck garlic, EVO, curry, scant red pepper flakes, black pepper corns, chopped carrots and sauted until soft.

Added lentils to the sauce pot and adjusted consistency with stock, added some tomato sauce (nice and chunky Parma brand) return to simmer for 15 mins. lower heat and stir in BIG handful of hard parmesian.

BOO YAH.

Now someone please teach me to make a proper yellow lentil dahl. DBRK is the master, what you cooked at Fingerlakes really sent me. Yum.

[RIHans]

Go on...Legumes

Low and slow, flavored stock, ham hocks, mire poix.

Yellow lentils here in my fav cooking site, epicurious.com

http://www.epicurious.com/recipes/fo...il-Soup-235451

Other stuff...

http://chowhound.chow.com/topics/377199

[agilismerlin]

anything homemade, cheap, and involves my crockpot :adore:

with fresh butter soaked buscuits.

[RIHans]

In a good way.

New England down home cooking is a blend of old school that my mom cooked (irish) and the New Bedford portuguese seafood, a bit of steak and potatoes, pasta and red sause thrown in.

My cooking is based on what is fresh in the cooler, what's new. Fresh veggies. The good stuff. What herbs and flavor agents are nice?

A good cook can make good soup...Good stock is the key. The leftovers can be a good soup.

[Too Tall]

In a good way.

New England down home cooking is a blend of old school that my mom cooked (irish) and the New Bedford portuguese seafood, a bit of steak and potatoes, pasta and red sause thrown in.

My cooking is based on what is fresh in the cooler, what's new. Fresh veggies. The good stuff. What herbs and flavor agents are nice?

A good cook can make good soup...Good stock is the key. The leftovers can be a good soup.

Right on. Queen declares "it's soup season" after October 30 every yr. We flip flop from rhues to stock soups. Thanks for the Epicurious tip. Found what I was looking for: http://www.epicurious.com/recipes/fo...til-Dal-101019 . I'll dork with that. What DBRK made was pretty thin yellow lentil version you spoon over basmati...this sounds similar.

Bonus! The milkman delivered some suspiciously fresh looking lamb liver. Hmmmm. Later Gater ;)

[Shinomaster]

I really want to braise some beef again with red wine and pearl onions.

[maunahaole]

Nothing much special - did a marinaded flank steak and roasted red spuds outside on the grill last night. Mighty tasty, though, especially the steak.

[dave1215]

avgolemono tonight:

made a stock earlier with a whole (skinned so low fat) chicken and a sachet filled with fresh carrots, fresh fennel, fresh garlic, dried parsley, sage, thyme and whole peppercorns. stock is strained and will be reheated to cook rice for 20 minutes and torn chicken pieces will be returned to pot. eggs and fresh lemon juice whipped up and tempered with a few cups of the hot broth before combining in the pot.

greek magic potion, mmmmm.

[Too Tall]

avgolemono tonight:

made a stock earlier with a whole (skinned so low fat) chicken and a sachet filled with fresh carrots, fresh fennel, fresh garlic, dried parsley, sage, thyme and whole peppercorns. stock is strained and will be reheated to cook rice for 20 minutes and torn chicken pieces will be returned to pot. eggs and fresh lemon juice whipped up and tempered with a few cups of the hot broth before combining in the pot.

greek magic potion, mmmmm.

Can I say WOW? That's fantastic. I'm salting this away. Great recipe.

[dave1215]

Can I say WOW? That's fantastic. I'm salting this away. Great recipe.

sure you could put salt in it if you want. make sure when you combine the hot broth with the egg and lemon mixture you drizzle slooooowly while blending and return to pot without boiling otherwise the eggs will curdle - done right you end up with a thick frothy rich soup.

[dave1215]

pork fried rice tonight:

roast sliced pork loin that is currently marinating in a mixture of shoyu, dark sesame oil, rice wine, honey, polaner all fruit apricot preserves, fresh black pepper, fresh diced ginger and fresh crushed garlic.

stir fry eggs, sliced scallions, minced garlic, diced ginger and snow peas with pre-cooked rice in peanut oil. toss in a splash of shoyu a minute before finished and a dash of sesame oil before last stir.

plate fried rice, layer roast pork and sprinkle scallions on top.

[Shinomaster]

pork fried rice tonight:

roast sliced pork loin that is currently marinating in a mixture of shoyu, dark sesame oil, rice wine, honey, polaner all fruit apricot preserves, fresh black pepper, fresh diced ginger and fresh crushed garlic.

stir fry eggs, sliced scallions, minced garlic, diced ginger and snow peas with pre-cooked rice in peanut oil. toss in a splash of shoyu a minute before finished and a dash of sesame oil before last stir.

plate fried rice, layer roast pork and sprinkle scallions on top.

Yum that sounds really tasty. My GF and I have been eating lots of salad, and it is probably why we're both so skinny.

[dave1215]

...been eating lots of salad, and it is probably why we're both so skinny.

hmmm, blueberries and gorgonzola - i've got to try that.

[RIHans]

This younger kid, (I say kid, he's in his twenties) works for me in the pantry, working the garde manger, salad and cold food, station. He's always asking "What's that, why'd you do this?"

As a young cookie, MY chef gave me The Food Lover's Companion and said, "Look it up."

I bought one today for my pantry chef, and looking through it again...it's a great addition to any
cookbook shelf. This is the fourth edition. $16.99 MSRP

Happy Holidays All...Cook something good, and Enjoy!

[doofus]

just declared a revolt against my ma's holiday cooking

chilies
lime leaves
coriander leaves
lemongrass
shallots
ginger
(no effin galangal in woodland park co)
lime
garlic
fish sauce

made the paste, got the coconut milk going...green pepper, red pepper, snow peas, tofu

served on brown rice with a sweet basil garnish

dad loved it

ma said it smelled funny