suzilightning

i am sitting here at work and have the most overwhelming craving for that new philadelphia cheesecake filling. i even think i have a coupon for it buried in my paper recycling. would it be a bad thing to eat the whole tub? anyone know if you need to bake it?? dang - 2 more hours to go. fresser - can you deliver?

and if you are a falconer and live near a chicken farm - ranch?- you buy or are given the newborn males that are discarded to feed and train your birds.

i, too, have just started making risottos. john likes smoked salmon with asparagus tips. i served a pear and sage risotto with a pork roast at the family christmas eve dinner. shrimp marinated in lemoncello, basil and olive oil then wrapped in prosciutto. seared and topping a risotto with lemon zest and peas.

icy cold here and a f*&$#!g flat tire and frozen drivers door this morning(thanks to my knight in dented armour, johnnybird, he got the tire inflated enough to get to where he could fill it with air then follow me to the garage so they could check it). luckily i had started soaking some great northern beans last night. got up early to make his lunch and breakfast and simmer the beans till tender. when i got home i mixed up a batch of baked beans and popped them in the oven. about an hour before serving i'm going to drape the top with some duck bacon. there is some raisin brown bread steaming as i type - both recipes from my great grandmother's receipt book to my grandmother. i have some mixed greens about to go on.... really old style food for dinner tonight

two new loaves of portugese sweet bread out of the oven and i have dispatched 3 out of 4 heels - 1 with apricot preserves, 1 with strawberry and 1 with miracle whip, finlandia heavenly swiss and black forest ham just showed this thread to john and he said "i don't like burned ends" i tried to explain to him that browned and crusty isn't burned. course he thinks anything that is any shade darker than mocha is "burned". as the bread ages over the next few days i noticed that himself will not cut off the crusts as long as they are softer. course this is the same guy that hates "burned meat" on the grill(meaning anything with color) though he bought the freakin' gas grill rather than replacing my hardwood charcoal one... love him dearly but there may be a homicide in new jersey

there is nothing, NOTHING better than slaw on a 'que sandwich. be CAREFUL getting home. all the sleet and freezing rain here has turned to snow and we have just had some peeks of sun through the thinning snow but it is still dangerous out on the roads..

wow forest - you can cook brats for me any day. they looked exactly like i like them - dark and crispy lousy, icy night here so luckily it was my day off - and johnnybird took today as his scheduled day off. shrimps are marinating in olive oil, chardonnay(2004 raven ridge), garlic, lemon juice, basil, oregano, salt & pepper. will broil them and serve with some rice fettuccini and green beans with shallot and olive oil and the rest of the chardonnay. i made some miniature crab cakes - heavy on the crab and light on the mayo. will saute lightly and serve with some asian slaw i made with some lemongrass ginger dressing. dessert for johnnybird will be some of the godiva truffles and amaretto i got him for a present. for me - another glass of champagne, please(don't know what kind he got me yet but i hope it is the duval-leroy) edited to say the dessert became the appetizer for john and i and how come when you spend time cooking something you don't want to eat it? dinner for me was three heels of portugese sweet bread - did not want to touch the shrimp, pasta or beans. the crab cakes have been regulated to dinner for someother night... have a good dinner all....

lousy, sleety, freezing rain here so... just put a set of portugese sweet bread to rise. when it comes out of the oven and is still warm but cool enough to cut smear with some butter and johnnybird has to make more toast dope in september nice whole wheat toast, a slap of miracle whip and a thickish slice of a really ripe tomato a good baguette with tapenade and smoked salmon - preferably from Perona Farm but sometimes just butter and strawberry jam

ohh, ohhh nice omlet but off topic - great book about isabella and i love weir's writing and she has her first faction(fact/fiction) book coming out this month about lady jane grey. she started it about 20 years ago and her publisher basically said "make up your mind - either you are an historian or you are a novelist" she shelved it and with the resurgence of historical fiction (phillipa gregory, robin maxwell, etc) she brought it out, reworked it and voila - i think a best seller. damn - i wish we had farmers markets more - june - oct just doesn't do it for me

actually there is an even more regional Beef on Weck divide. in Buffalo it is hot with jus. 60 miles southwest in Fredonia you have the same weck roll but served cold with the thin sliced beef, swiss cheese, chiffonaded iceberg lettuce and thousand island dressing. i like 'em both...

reheated for lunch - garlic potato soup from the current Cook's Illustrated. it was sooooooo good. if you like garlic and potatoes do try this recipe. topped it with some frizzled prosciutto. tonight will be posole with cornbread

megan- love to live in the city vicariously. how about some noodle shops or since it warming up(relative to the last bloggers) some island food and cocktails?

susan- looks like potstickers for today... isn't prince from minneapolis? (your connection to the stupid bowl)

O-M-G what wonderful food - now i'm craving bacon burgers. tonight we sampled some portugese sweet bread then about to finish the main dinner- green beans with grape tomatoes, shallots and parsley whole wheat pasta for me chicken saltimbucca - chicken breast, sage, prosciutto de san danielle and provolone

after (finally) being able to read the (full) soup and bread thread on my day off i was able to make some Portugese Sweet Bread. johnnybird and i each had a slice of the first loaf out of the oven. i took the heel - a bit of wonderful crispy crust and a bit of sweet structure. john cut a piece then cut off the sides and bottom. he only likes the "hearts" - no crust. i didn't kill him - though it was close. i grabbed the good stuff and snarffed it down. does anyone have this divide? course i'm a red sox fan and john is a yankee follower so we are used to controversy in our house...

dang work is interferring with reading this thread!!! susan - no trout - WALLEYE!!!!! just put some portugese sweet bread to rise this morning - the first bread i've made in about a year. thanks for the reminder that i was missing something in my life - baking

what about a senegalese served warm? ming tsai did a riff on chinese hot and sour soup with shrimps. i have the recipe somewhere if you are interested...

leave the celery out and you can make that for me anyday... what about as a shot for an amuse?

whole wheat pasta with meatballs and chicken sausage in a red gravy. just the thing for a morning with ambient temps around 5 degrees after the outside chores are done - oh, and two mugs of plain old black coffee

daniel - if you have Real American Food by Jane and Michael Stern check out pp 247-248. if not i can pm you the recipe. corn dogs...yum.

Nu, so you vant I should make you a salami omelette? ← heather - not a big fan of salami but i DID have 2 quater pound Thumann hot dogs for lunch today - with onion confit and ketchup...

or maybe PamR????

give me MEAT!!! the chicken breasts last night were good, the fage with fruit for breakfast ok but i want red meat!!!! too bad i'm at work

so it FINALLY seems to be winter in northwest new jersey and the cold front pushed through today with some heavy duty nw winds that dropped the temperature about 15 degrees in a hurry. there's a smooch and a loaf of banana bread going into the oven and a chile verde simmering on top of the stove. what's cooking in your home?