So...whats for dinner?

MinusTwo

Wally - I am definitely interested in the rib recipe. l love Char Siu. Thanks in advance.

Mae - you do such a wonderful assortment of healthy vegetables. Are you cooking this out at the cabin? If so, wow!!!

ChiSandy

So we went to the new neighborhood restaurant, Regalia. Walked in, and was flabbergasted to see that it was 2/3 full at 8:30pm. Mind you, it has no online presence and no phone, just a fleeting mention in the "anticipated new openings" section of Chicago Eater magazine. To say we were blown away was a massive understatement.

They brought out house-baked rosemary foccaccia with a dish of olive oil & crema to start (complimentary, at a time when many upscale restaurants are charging for bread). Apps were fritto misto (calamari & zucchini) for Bob and carciofi Francese (delicately lemony egg-battered artichokes) for me. The calamari were crispy even when dressed with lemon; the artichokes were delicately tender, not at all like the unadorned carciofi alla Giudia I had in Rome. Followed it up with a Caprese--perfectly ripe tomatoes, balsamic, basil and mozzarella di bufala (not the cow's milk fior di latte) hand-stuffed with creme fraiche. Next came the best cacio e pepe spaghetti I've ever had (and I've been to Rome four times)--perfectly al dente, creamy and savory. (Had to leave room for the entree, so I packed half of my shared portion--it will get "black-truffled" tomorrow night). We split the daily special lamb shank (braised osso bucco style 6 hours) in ragu accompanied by risotto Milanese (again, I will shave truffle--white, this time--over tomorrow's leftovers). I will supplement that tomorrow night with the second branzino filet--"surf & turf." We politely turned down dessert and asked for espresso, but their machine was down. Instead, the owner brought out some housemade "caffecello:" vodka steeped with espresso and cream. The portions were huge for the prices, and they gave a 5% cash discount to boot. The chef & staff had trained at Spiaggia (the executive chef apprenticed with various Italian chefs for 20 years), Coco Pazzo, Piccolo Sogno and Alinea. Several times during the meal I was nearly convinced I was hallucinating--this is not what one would expect from a new, small neighborhood restaurant.. The one fly in the ointment is that it's a fairly small space and the owner isn't sure if he can take a reservation for a large party on New Year's Eve. (BTW, speaking of dessert, the party at the next table was his fish vendor & family--and their dessert was a semifreddo flambé. Wish I'd videoed it).

I gave them my business card so they could let me know what lies ahead for them.

illimae

Minus, thanks, I love variety and color but I definitely don’t cook this at the cabin, we got home early Tuesday. With a single camp burner, I keep it simple out there. We do have a new induction oven to install when the kitchen is finished though and will get started on the greenhouse in a few months. Once complete, meals will be heavy on veggies, I’m trying to transition us to a more Mediterranean lifestyle.

wallycat

Sandy.....all I can say is droooooooooooooooooooooool. I am surprised they used balsamic in the caprese salad. I've read that it *should* be only olive oil but when I make ours, I always add lemon juice. Now I will try the balsamic. The vodka steeped coffee reminds me of Patron's tequila based "cafe"....I found it dirt cheap a few years ago but have not seen it since.

I am glad to see my food interest is still here. I purchased jarred oysters from costco the other day and had 4 of them in my salad yesterday at lunch. I paid dearly. Nasty way to lose weight. You'd think I would learn after my near-death oyster experience in Paris...but clearly, no.

Minus, the recipe is super easy. https://thewoksoflife.com/1-2-3-4-5-ribs

I may have already mentioned...I ran out of the black vinegar so used 1-1/2 TBS of rice vinegar and 1-1/2 TBS of every-day balsamic (not the good stuff). I also only used a scant 1 TBS of sugar. Using a rubber mallet and a big cleaver, the chopping the ribs to size was actually very easy, but if you are buying ribs and have a butcher to ask, why not.....

I have a wok that I adore and used but this can easily be done in a deeper pan that has a lid (or use foil).

auntienance

So Thanksgiving is over -- even ours, which was last Sunday. Most of the leftovers are gone, save for some pieces of turkey which will end up in a pot pie tonight, and lots of cranberry chutney. DDIL made a French onion dressing which was extremely good. The leftover mashed potatoes turned into a sort of baked potato casserole with additions of sour cream, cheddar and green onions, and accompanied a grilled ribeye last night. Sounds like everyone here had a successful holiday too.

I am a cilantro lover, although I didn't used to be. Like Sandy though, I have had little success growing it. It bolts too fast, even the stuff that's not supposed to.

I bit the bullet and ordered a whole tenderloin for Christmas (gulp. Sticker shock.) I may do a beef wellington. It's been a long time since I did that.

For the fourth time, I've been called for jury duty! I don't relish the thought of sitting in a room with a bunch of strangers who may or may not be vaccinated. In my county, if you get called, whether you serve or not, you're done for at least two years. My DH has never been called anywhere we've lived. Go figure. I never get picked for criminal trials because of my background but have had to serve on civil cases. Ugh. I never seem to get called during warm weather either. It's always winter.

It's been nearly 70 degrees here this week. Unbelievable. DH even hung Christmas lights. I need to start some baking. Jury duty is going to start right when I would normally be baking. I did so little last year because of moving, I'm rather motivated this year. We'll se how long I can maintain that lol.

Carole - please come cook greens for me. And also please don't fall anymore.

What are Rainforest Crisps? I'm experiencing FMO.

SpecialK

auntie - I have never sat on a jury, and have only been called once - I was out of town for my vaccine trial, so didn't go. I suppose if you wanted not to be seated you could give extreme answers during the voir dire. We will be doing a standing rib roast, which also carries some sticker shock, but not as much as a whole tenderloin. I called them Rainforest when, in fact, it is Raincoast - but they are yummy crackers that come in several flavors - here is a link.

https://www.lesleystowe.com/

MinusTwo

Nance - In Houston, once you are 70 you can request a permanent exemption. I believe the Federal Courts have a similar exemption. The RainCoast Crisps are delicious with an assortment of spreadable cheeses.

I'm with you both about the sticker shock of beef prices. I promised my nephew & wife I would take them for a fancy pre-Christmas dinner - think Morton's or Eddie Vs or Ruth's Chris. I'm guessing it would be much cheaper to just buy the whole tenderloin, but she wants to go out. And we'll take the 6 year old because she behaves so well & is an only child.

Wally - thanks for the rib recipe. Maybe over the holidays....

ChiSandy

The last time I was called for jury duty, it fell in the middle of my daily radiation treatments, so I got an exemption. Then, just as I was about to notify them I was available again, GEICO filed a subrogation suit on our behalf against a driver who hit Bob and nearly totaled his car. In Cook County, if you are currently a party to a lawsuit you're ineligible to serve. Then, after we won and I was about to notify the jury supervisor I was good-to-go again, he got named as part of a malpractice suit (these usually drag on for over two years). So I doubt I'll ever find myself on a jury--and if I get called for voir dire, the minute I reply that I'm a lawyer and have done tort cases, I'd get my $25 check and a "thank you for serving," (It's happened every time I actually made it to a panel).

We had our lefotvers from last night (lamb shank, risotto, cacio e pepe) supplemented with branzino I nuked in parchment with tomatoes & herbs, plus sauteed fennel and balsamic-glazed asparagus tips. I grated black truffle over the pasta and white over the risotto. (Bob had the lion's share of both starches). Bob admitted he's one of that 25% who can't smell truffle, period. (Not surprising, as he has a deviated septum and a perpetually clogged nostril).

We had paid $40 each awhile back to attend the Holy Cross nurses' annual Christmas party, in a SW suburban restaurant. Food will be Chicago-Polish banquet food ("Italian" beef, sausage, fried chicken, green beans, mashed potatoes & mostaccioli) served family-style; drinks will be generic house red & white wine, ordinary bottled beer, soda pop,and non-artisanal cocktails. (The lion's share of the fee goes to the open bar). Though the nurses are all supposedly vaccinated (or tested negative within the week--IMHO, useless), we are feeling ultra-ambivalent about going and possibly risking our health--the SW suburbs are decidedly right-wing, teeming with anti-maskers & anti-vaxers. You know the nurses will shed their masks as soon as they belly up to the bar.

An elegant dinner out in the city or North shore is worth it, but not a blue-collar (sorry for being a snob, but it is what it is) drinking and line-dancing party. It's not exactly a hop, skip & jump from our far N.Side home either--and we're not looking forward to Friday night extended rush-hour traffic. Besides, Bob has a very early morning on Sat. and this is his hospital-weekend-from-hell. So he'll probably stop by Calo tomorrow for a martini and then bring home grilled octopus, calamari and Caesar salad.

Our HK had to rush her husband to the ER at Christ Hospital this morning, after he complained of weakness, shaking and severe stomach pain (he has a GIST, gastro-intestinal stromal tumor for which he has yet to receive treatment because the V.A. hospital's GI oncologists can't see him till 12/16. (Bob--officially his cardiologist--is moving mountains to get him seen by Christ's GI oncologist ASAP). At least he was able to get dialysis there today before they sent him back down to the ER. Bob is hoping to get him admitted rather than sent home to suffer, but it's up to the E.R. docs, not him.

ChiSandy

Oh, try the RainCoast Crisps with dried apricots, almonds, blue cheese, brie and wildflower honey. (Especially Greek).

carolehalston

I made a chicken enchilada casserole last night and enjoyed every bite. One addition to the usual ingredients was frozen kernal corn and a couple of spoonfuls of a taco seasoning. The side was a delicious home-made guacamole. Since I discovered this version of chicken enchiladas, I will probably never do the roll ups again. The cheese was a combination of queso fresh crumbling cheese, habanero jack, and bagged grated cheddar, all of which I had on hand. DH always says we never have exactly the same dish twice because I seldom follow a recipe faithfully. It's usually a starting point.

Yesterday I bought a lb. package of Camellia red beans and had them soaking overnight. I'll cook them with a couple of small smoked ham hocks. I prefer the slices of smoked hocks but they weren't available and I didn't want to go to another supermarket at that time of the afternoon. Our once peaceful and sleepy North Shore has become highly populated with people dashing around, seemingly always in a great hurry get somewhere and do something. Subdivisions seem to pop up overnight. Grumble, grumble.

I went to Chair Yoga class yesterday and my knee didn't bother me with any of the stretches, some of which are standing. Today I will venture back to the gym and try a more active exercise class.

Nance, I think the key ingredient in good cooked greens is freshly picked greens. I do swear by pickled pork as the seasoning meat. It's available in every grocery store here so I assume it's popular with other folks, too. I think ham would be good, too. I wash the greens three times, strip out the veins, stack and slice before cooking. Many cooks would add chopped onions to the pot as well as s & p. I don't find them necessary.

It's foggy here this morning. Quite eerie outside.

MinusTwo

Carole - sounds like you did stacked instead of rolled? They are so much easier. What's your special sauce?

I've been making simple guacamole every week when I can find avocados cheaper than $0.89. I just mash two avocados, micro slice two campari tomatoes, add a dash of lemon juice, dollop of mayo and a teaspoon of Mrs. Renfro's green chili salsa. I feel so virtuous not adding salt... Sometimes 1/2 of that is my entire lunch or dinner w/a couple of HEB Rosemary crackers or TJ's Everything crackers.

ChiSandy

Allowed myself two little pieces (a corner & a square) of frozen leftover tavern "party-cut" pizza for breakfast--figured the cheese & sausage lowered the glycemic impact of the thin crust. Bob's bringing home grilled squid & octopus plus a Caesar salad tonight.

HK's DH was summarily discharged (with ample painkillers) early this a.m. ER & GI docs insist they can't do anything till the V.A. sends over the records from last month's EGD & colonoscopy--and they need a signed request from Bob to either do that or hand them to my HK if she goes over and demands them. Christ Hospital has separated their ICUs--one regular and one in the COVID wing--and the regular ICUs (and beds in general) are being reserved for the Level 1 traumas, heart attacks & strokes. If your life isn't in imminent danger and you're not contagious, you get "buffed & turfed" (in ER resident-speak) to home, not to a general bed.

wallycat

Had frozen pizza for dinner last night; wanted at least 24 hours of 'plain' food after my oyster fiasco. Tonight will be the left over asian ribs I made the other day.

I'm soaking Gigante beans and will make a pot of those with tomatoes and add in sauteed shrimp and cabbage...for tomorrow.

illimae

Tonight is broiled cod again, with scallops, wild rice and mixed veggies.

ChiSandy

So Bob phoned from the road and had me order ahead from Calo: chicken vesuvio & mostaccioli for him; grilled seafood (2 each shrimp, scallops, baby octupus, and calamari) over spinach for me; and mixed green salads (red wine vinaigrette) for both of us. Inexplicably, Calo (since the original owners passed the torch a decade ago), uses only chicken breasts in all its chicken-based dishes. Vesuvio--invented in Chicago's original near-south-side Little Italy neighborhood--is supposed to be made with chicken parts (skin-on, bone-in, oven-browned), potatoes, mushrooms and peas. Calo also has ditched the peas (so I donated part of my spinach & salad to Bob so he could have a bit of greenery).

This fixation on white meat chicken and turkey extends even to convenience foods such as frozen chicken meals--I defy you to find anything in your grocery's freezer aisle that includes thighs or drumsticks (not the "drumettes" fashioned from halved chicken wings). I suspect that restaurants find it easier to buy frozen skinless boneless breasts in bulk. The only places I can reliably find thighs & legs (non-breaded/battered & fried) are Boston Market, rotisserie chickens (including the roast half-chickens at French bistros), and Indian tandoori & Chinese restaurants. I also believe it's a hangover from the days when dietary fat was universally demonized but starch was given a free pass.

MinusTwo

My meal today was Hawaiian Sliders w/ham & Gouda cheese. I made 4 so I have 2 left over.

While they were under way I prepped for tomorrow. Meatloaf mixed up & in the fridge ready for the oven tomorrow. Spaghetti Squash cooked for "twice baked" - so oiled & baked upside down, then shredded with the melted butter & garlic poured over both halves. Tomorrow I'll top with Mozzarella & bake just to warm.

I got a really good deal on eggs today. $0.99 doz with a coupon for $0.80 off if I bought two. That's a dozen for almost free. Looks like I'll be making deviled eggs this weekend.

Reader425

I'm trying that spaghetti squash recipe Minus. Sounds delish. Tonight I used ham I had cooked earlier in the week to make a sauced ham & potato bake. The side was a Trader Joe's Sesame Crunch salad.

MinusTwo

Reader - the actual recipe after baking calls for pouring oil (I used melted butter) with garlic & chili flakes into the cavities & shredding. Then adding parm & shredding again to combine. Then adding mozzarella or provolone on top & pop back in the oven only until brown & bubbly and sprinkling with fresh thyme. I opted for fewer flavors.

wallycat

Minus, is that the sp. squash recipe rachael ray did on her show? I have a love-hate with that squash. DH insists it is icky. I'll have to try this olio e aglio version ....

ChiSandy

I am a guilt-ridden low-carb omnivore--so a few years ago when I read about the abuses visited on hens in the factory-farm warehouses called "batteries" in the name of volume and cheapness, I began buying only pasture-raised (not merely "free range," much less the nearly-meaningless "cage-free") eggs. Yeah, they're hideously expensive but I don't bake or cook with them in bulk--and I swear I can not only see but taste the difference in the yolks. (Very rarely, I'm able to find the deep-orange, nearly red, yolk eggs I've encountered throughout my pre-pandemic travels in central Europe--closest I've found are the "Happy Egg Co." eggs in the blue carton, but they're even pricier than my usual Vital Farms). I eat only one or two (Bob sometimes likes 3 but he's rarely home for breakfast or brunch--on work days he doesn't eat till he gets to his hospitsls because...traffic and no bathrooms. I understand completely). Yeah, I know when we eat brunch out the restaurants use "battery eggs" (unless the menu actually lists the farm), but that's becoming a rarity these pandemic days as our favorite brunch spots close and patio dining becomes uncomfortable.

The only time I make deviled eggs is if I have one or two remaining from a dozen a couple of weeks past the "pull date."

wallycat

That is interesting to read about Vital Farms eggs. My first intro to a true "Euro" egg was when I lived in Paris for 5-6 months for work. I was stunned by them. Almost too strong...now I wish I could import them, LOL.

MinusTwo

Wally - I don't know if it's Rachael Ray. In the past I always just cooked spaghetti squash cut in half & upside down in the microwave in 1/2" of water. Maybe if you take it out of the shells after the final shredding & put it in a casserole dish before covering with cheese for the final browning, he won't recognize it.

Unfortunately I don't have the financial resources to buy cage free eggs or organic vegetables or etc. Never did. We all make do the best we can.

ChiSandy

I understand, Minus. For the longest time our resources were also quite limited. Who knows--if that happens again we will cope and enjoy the memories of little luxuries.

Vegetable "noodles" (whichever kind of squash-based) never fooled me into thinking they were real pasta. I like them for what they are but harbor no illusions.

My first encounter with Euro eggs was back in 2012, when we stayed at an airport hotel (actually "The Airport Hotel") in Budapest before embarking on a river cruise. Went down to breakfast, opened the chafing dish and was floored to see the scrambled eggs were orange! And the fried, poached or soft-boiled eggs on the ship had those nearly-red yolks. Meanwhile, I buy the blue-carton Happy Eggs only when they're on sale at Mariano's (now Kroger by any other name) and cheaper than Vital Farms. And the last time I bought them, the yolks were no darker than Vital Farms'. (The blue shells interspersed with brown were cool, but who eats the shells)?

wallycat

I remember so little about my earliest childhood in terms of food and how I wish I could compare ...born overseas and lived in Israel till we came to the US at 5. I remember the chicken in Israel but nothing else of note.

Minus, I pick and choose organic or other 'spendy' things. Yes, we do what we need to. I found it interesting that an interview with Prince phillip and prince charles discussed organic. Charles being of the organic and "clean" opinion whilst the 98(?)ish (pre death) laughed and said something to the effect charles was spoiled and food is food. Not that the royals are probably eating crap, but still.....

ChiSandy

As to conventional vs. organic produce, I consult the "Dirty Dozen/Clean Fifteen" app that tells you which conventionsl produce is safe to consume. Asparagus stalks do not absorb pesticides or fertilizers from the soil, so buying organic asparagus is like flushing dollar bills down the toilet. Ditto avocados. OTOH, organic is crucial when it comes to berries, tomatoes, peppers, fresh herbs and leafy greens (as well as citrus if you intend to eat the zest of the peel). The only time I choose organic for reasons other than safety is when the organic version tastes closer to what the fruit or vegetable is supposed to be. (And quite frankly, I don't find that to be the case with asparagus or avocados).

MinusTwo

Wally - I love the Prince Charles comment. Thanks for sharing. Virtually all of my relatives lived between 90-100years, so I'm not going to get "in a dither" about it. But I have adjusted for my vegerarian DIL and my vegan nephew.

wallycat

My parents told me about the "eating potato peels and rotten food, then having to eat charcoal to stop the diarrhea" ..in the camps/detention centers and some of those people lived well into their 90-100s. As a no longer practicing dietitian, I flail my hands up in the air and say we should all come with a manual. Epigenetics and genetics (even though I know "they" say we have some control) still carries weight in our outcomes. I wish it weren't so, especially for those of us trying to "behave" with health-choices. Rant.

I made a "spoon-bready/corn bread" to go with the shrimp, cabbage and gigante meal. I ended up cooking the beans, tossing in the cabbage into a nice brothy mix; doing the shrimp in a separate pan. Good thing I did or they'd have been little rocks. I did use a new technique that even DH said...what did you do, in terms of taste. I used to hope whatever I was cooking would help season the shrimp enough but when you buy the ones without preservatives, they can sometimes turn mushy. I started adding garlic and a little salt and letting them hang out a bit. Today, I thought...why not use nam pla (fish sauce). OMG. Not only were they firm, unctuous little morsels, the umami factor went up a lot. And firm little buggers!

ChiSandy

Nam pla/nuoc mam is a not-so secret umami booster—ever since ATK started using it in so many savory seafood dishes. I used to buy whatever brand the Asian aisle inthe grocery store had, but Red Boat is far and away the best!

wallycat

Yes! Red boat!! I figure if I want sodium, why not add umami!!! Even my failing cat inhaled some shrimp...aleppo peppers and all, LOL (but will he eat the cat food I put out )

illimae

Tonight DH pan fried bone in pork chops and I made mashed cauliflower and cracked open a can of sweet corn. The lower calorie and carb comfort meal also served to use current items, so I won’t have to shop for a few days. I did take advantage of recent internet deals and bought a big Mediterranean cookbook (over 500 recipes) and a Dutch oven/skillet cast iron set along with this ovenmitt, mostly for the laughs. Get ready, lol