monavano

This piece sounds a bit jaded. Sure, most of the recipies won't become family heirlooms, but sheesh! what's wrong with giving folks ideas for something different to try? Maybe they will, and maybe they'll just make sandwiches. But to think that somehow we're having these recipies "foisted" upon us is insulting in the least and worse, it makes it appear that people who go ahead and try a turkey curry or whatever ought to be given a big ol' eyeball roll. And making turkey into something new not resourceful? I pride myself on turning mashed potatoes into potato pancakes, carcasses into stock (or at least part of it) and leftover flank steak into tacos or a main salad. As if the (only) turkey she mentioned isn't tasty when prepared correctly. Another insult. And if leftovers out of tupperware is your family tradition, you're probably not even paying attention or looking up recipies for leftovers. It's called free will and just because it's leftover day-all-day on Food TV, are we hypnotized and seduced? No. Curious to try something new? Maybe and I say more power to you. Most family cooks pride themselves on making ingredients last and the ability to turn one dish into another completely different dish. It's called being clever and inventive. Just because I don't order turkey in a restaurant, or use it regularly doesn't mean I can't treat it like any other protein I cook. I say...lighten up lady! It's a turkey. Frankly, she's doing some heavy handed foisting herself. Message- you're somehow inferior if you don't use your leftovers in untouched pristine condition. Cook them into something else and you've been dupped. Hoodwinked. Bamboozled. And please, stop trying to channel Bourdain. You need gravitas and a heroin habit.

As I was reading this thread, I had a lightbulb go off and wondered how great it would be to reconstitute dried mushrooms in stock. I was about to ask if anyones tried it! Hah! ← Dried mushrooms are very strong and would overcome stock. I just put some in a pot with water and heat to simmer. Then turn off the heat and allow them to steep for 10 min. or so. I also use thyme as my "go to " herb for mushrooms. Balsamic also marries well with mushrooms. The brightness offsets the earthiness of the mushrooms very well.

Stuffed cabbage (golabki) with mashed potatoes and cucumbers with sour cream dressing (not pictured) which is a staple. Recipe linked here in the stuffed cabbage cook off thread.

Finally, I'm getting around to adding my stuffed cabbage! I've been making golabki for many years now and feel like I've found my groove. This batch was very good with melt in your mouth cabbage and tender meat. My mom loved it too! For recipe, see here.

Poacheg egg and local scrapple.

Cauliflower pancakes is a new one! Sounds like a winner. Last night was all from my farmers market: Pan seared lamb rib chops, braised broccoli rabe with currents and sweet potato with butter and apple cider.

Bravo on that chicken, Tupac. Really gorgeous.

I love all the fall food here! Tonight we had seared lamb rib chops, braised kale with raisins and oven roasted butternut squash.

Kim,your soup looks so comforting. Peter, what are canners (lobster?) and leek champ?

Borshch is probably best known as a Ukrainian dish (where it supposedly originates), although it's popular all over eastern europe. Considering how long the dish has been around, the constant changing of governments and flags in the region, I don't think it's meant to represent anything by it's colour... ← Right, its really just coincindental. There are many variations on it too, but I thought I'd make a note of it.

Prawncrackers, that close up is a bonus! Really great pics everyone.

I'm not sure that beet borscht is meant to represent the Polish flag, but it does. Red borscht with white sourcream.

Chili mac with Hard Times chili mix, Cinncinati style.

Well, now we know why Giada has been MIA....she's PREGNANT! Giada announced it today on the TODAY show. It's a girl. Awwwwe!

Nakji, you could use marsala in the onion soup! I know this one has a lot of alcohol, so for anyone who wishes to give a bit of depth to the stock, just add a bit of balsamic vinegar. The panini and oh my...the egg yolk up there looks fantastic! Great food and pics everyone.

This is what I call a "high spirited" french onion soup because it's very boozy Recipe here.

Thank you so much. I'm betting your food is extraordinary with all of those influences!

Although I'm not Jewish I'm glad to see the thread back up becuase I love to see all of your Shabbos dinners. Could you who post your loving dinners here enlighten me as to what the dinner consists of? Are there certain "rules" to follow, foods to include, things to exclude. Are there any typical dishes which appear consistently? Thanks!

David, I could seriously do a swan dive into that casserole dish. Wow. The tutorial is wonderful, so thanks for that. Doctor, I hadn't heard of cappellaci before. They are beautiful. Wonderfully done!

I know! I keep saying I'm not going to watch again yet there I am searching for the next episode on TiVo.... With the grill and airline challenge they're definitely copying Top Chef. Knowlton annoys worse than TC's Gail. I didn't think it was possible. I wish they'd gotten Jeffrey Steingarten to judge. I love his commentary on ICA. ← I wish they had Steingarten too, instead of the mop-top dude who got his lunch money stolen one too many times in th schoolyard. The argument over the mushrooms was hilarious. I was just waiting for him start saying, "well, I'm rubber and you're glue....you're not the boss of me..etc" I'm dissappointed that a local chef, Chef Morou, got booted already. He deserved to stay more than the escargo on a skewer chef. I mean, his food doesn't touch. Is that such a bad thing?

I swear I didn't plan that. It was just looking at me like a little eyeball when I tookit out of the pan! This is a take off of a recipe from Cooks Illustrated, which has yeast and takes time for rising(s). The essential taste is exactly the same, but it doesn't have the same chew and crust. Overall, I love this recipe and it really helps when your in a pinch for time, or just can't babysit bread all day.

Bravo! This is great, Sony. Thanks for sharing!

From butter to cheese to sopping up soup, this bread is delicious! Rosemary, Olive and Honey Quick Bread. Recipe here..

I support freezing them after cooking, too. I've done this many times. It's so wonderful to have them on hand because they take a lot of love to make and by just getting them out of the freezer, you can fill the air with their smell and eat them without all the work!

Tonight we're having some leftovers, but with leftover fresh thyme (don't you hate when you spend a couple bucks on fresh herbs and use very little of it?) I made some Parmesan Thyme Biscuits.