I'm curios: what does a French potato salad look like?

Meat looks awesome, but that breads looks like a true abomination. Spoiling such great meat with crappy breads is a sin against God.


Ok, these will be next week's sweet cheat. Have you tried them with different berries? I love me some black currant in sweet pastry e.g.!



Creme fraiche, blue cheese and potatoes obv.


But seriously, it's just a standard potato salad. Boiled potatoes of whatever type is suitable, sour cream (low on fat in this instance), Dijon mustard, finely diced red onions and scallions, some mayo. Herbs can be added but didn't in this instance because of the abundance in the chimichurri. Don't have a recipe and go by feel, but it's pretty close to Serious Eats' classic potato salad recipe. Only with less mayo and more sour cream. Not a fan of huge amounts of mayo (hi loco).

yea, you can use whatever type of bread/rolls you want. We recently moved from the states to Germany so when I make the French dip I normally pick up some fresh rolls from our local bakery. Ones that are crunchy on the outside but soft inside are best. I also normally get some horseradish sauce and dip the sandwich in the au jus and then the horseradish and then NOM NOM

Moving to Germany is a huge upgrade on the breads front for sure, good call! I assume that's why you did it.

doesn't everyone choose where they live based on how good the bread/food is? YTF would be back up to 350 in no time here, all the BREADS would be eaten

I eat eggs (ommlette, breakfast sandwich, etc.) almost every day for breakfast but if I get sick of them and want to change it up, or if I need a super fast breakfast I make this chocolate oatmeal protein recipe that's pretty delicious, filling and fast. surprisingly does not have that weird whey flavor

1/2 cup plain oats
1/2 cup almond milk
1/2 a banana
small spoonful of cocoa powder
small spoonful of peanut butter
one scoop chocolate protein powder (I use ON double rich chocolate)
honey

put all this stuff in a jar or microwavable container the night before and let it sit in the fridge overnight. the next morning just pop in the microwave for a minute or two.

Prob about 500 calories and 35-40g protein

When bulking I double the oats and milk, big spoonful pb and add walnuts

I don't have much experience cooking with black beans. That recipe Monte posted, would it work with chilli added also and how long would it keep for? Thanks.

Are you talking about if you added some jalapenos or something? I don't see why it wouldn't work, although it would be less "authentic".

This recipe generally keeps in the fridge for 7-10 days, although you could always freeze some of it if you wanted.

Thanks Monte. Yes I meant chillies from my garden, I like hot food. Thanks for the info on storing them, it's good to know freezing is ok as I like sometimes to cook in bulk and freeze stuff so I have fallbacks for when I'm knackered or purely can't be bothered.

Did a bunch of cooking yesterday for a party for my mother-in-law's birthday/Mother's Day for my mom, mother-in-law, and wife; my brother-in-law smoked brisket and pork shoulder, while I made:

Roasted beet salad: Was a hit, again. Homemade creme fraiche is a winner, and I made a bunch and mixed half with horseradish so people could have either zippy or mild as they preferred.

Buttermilk Coleslaw: Went really well with the smoked meat; as I typically do with these sorts of things, I prepped about 1.5x the veggies that this called for and kept the dressing the same so it wasn't quite as heavy. The buttermilk adds a nice flavor that I think I prefer over a level 0 coleslaw recipe.

Frijoles Charros: Doubled the recipe, because why wouldn't you. Everyone loves these; just the right hint of heat at the finish due to the peppers (assuming you add the seeds, which you should). Typically I completely drain the fat from the pan after browning the bacon, since the rendered fat from 2 lbs of bacon might end up being a bit much (I think I returned about 3-4 T to brown the veggies, ended up being perfect).

Panzanella: First time I'd made this specific recipe, and it was fantastic. Used 6 T of olive oil (total) instead of the 10 indicated, so you can modulate as per your preference.

Watermelon, Mint, and Feta Salad: One of my favorites, and super easy to do, too. Very crisp and clean.

My folks are coming over this morning, so I'll be doing my standard frittata (the Lyon), along with some fresh berries and these chocolate scones I just pulled from the oven.

Thinking of grilling shrimp this afternoon and then cannibalizing the leftover sides for Mother's Day dinner. Hope you guys are doing something nice for your mothers!

Omg Montecore, the quality and the quantity are incredible. Menu is amazing. Did you choose it all yourself or did Wifecore provide input?

The wifeacore is usually pretty uninvolved with these sorts of decisions; I run stuff by her, and she objects only occasionally (I usually don't listen, though). It's a finely honed system.

As an aside, she gets really stressed out if she has to follow a recipe; she pretty much just skims something and then ostensibly uses it for inspiration. I like to make something effectively exactly as written at least once (with the exception of lowering what seems to be any excessive amount of butter or oil in a non-baking situation) before I start "going rogue", as she would say.

made the chicken thighs with bacon and cabbage from monte/DT, was delicious although the liquid/sauce didn't cook down very much like it was supposed too, not sure why.

here's another delicious and healthy meal from my log: chicken bruschetta avocado mozzarella melt...

http://iowagirleats.com/2013/01/30/a...hetta-chicken/

Made the same thing +/- last weekend. I'm ditching that marinade for the chicken next time, doesn't really add a lot of flavor imo. Dry rubs ftw.

Shockingly enough, quality of the tomatoes has a lot to do with how well they turn out. Only super tasty ones will do imo.

@bees it doesn't cook down much ime. You could reduce it but I'd guess it would be too... flavorful/concentrated? Hmm, that's not right. Too salty, I'd guess. (Not my idea, I think I read that in the comments there or somewhere else about a dish like this, but I think it'd apply here.)

I made the SE Paprikash (HT Monte) this past weekend. I think I need new paprika, I couldn't tell how old mine was but probably around a year. Also I probably used too much sour cream to add fat... personal preference. Maybe I'd leave a little more fat in the pan next time post initial sear. Small nits, overall a very good dish.

Serious Eats Coq au Vin

Man, this was good; I was a little skeptical that a quarter pound of bacon would be enough to provide the requisite flavor, but it shone through with the perfect note. Used 3 packages of Kirkland bone in thighs (so 12 thighs in total), and browned them off in the bacon grease in two batches after letting it soak in the wine while I finished prepping everything else. Reserved the remaining combined grease and used two tablespoons to sweat the mushrooms and brown the vegetables (I used regular diced onion since I couldn't find pearl onions), then roasted for about 45 minutes in the oven. Reduced the sauce on the stove and added in the butter and parsley as instructed -- the sauce thickened nicely and had great flavor, and the kids loved it. Recommend highly, and easy to scale up to make sure you have leftovers. We have another dinner for tomorrow night (at least).

I made the chicken with bacon and cabbage tonight. It was fantastic!

Omelet and lasagna recipe





1. Have a GF
2. ???
3. Omelet and lasagna appears.

Memorial Day Menu report:

Grilled shrimp two ways; both prepped Kenji style (mixed with a bit of salt, sugar, and baking soda, then skewered and stored in the fridge for an hour to draw out a bit of the moisture and improve the sear, followed by letting them warm a bit and basting with garlic infused olive oil). Prepped half with a basic lemon/oil/garlic/parsley dressing and half with a cilantro/lime/jalepeno/chili powder/dash of oil; both were super tasty, but the spicy dressing was fantastic.

Served the leftover frijoles charro from race day, some Anson Mills Blue Corn Grits (the simple antebellum recipe), and this grilled green bean salad. Did my standard double the guts but use the same amount of dressing, and it was quite tasty. Finished it off with the blueberry crumble recipe; brain farted and used about 40% too many blueberries, but as mistakes go, it pretty much worked out.

The minis and the wifeacore picked a bunch of fresh strawberries on Monday, so assuming there are any left by the time I get home on Friday, I may bake with them (maybe the strawberry buckle, or maybe make the crumble with strawberries?). We shall see.

Sounds great! Though real talk: what are your opinions on wet marinades and grilling? I haven't had a grill for several years and I'm still feeling my way, but ime wet marinades are often disappointing.

Maybe take the hit for us all and try the strawberries with this shortcake recipe I've had on the backburner for a while? http://www.bonappetit.com/recipe/bas...erry-shortcake. Looks scrumptious, and bonappetit has some tasty recipes in general (epicurious often links to them).

Man, this thread fell off; let's try to revive it.

In-laws are coming over today, so I'm making Ina Garten's Turkey, Sausage, and Prosciutto Meatballs. It's relatively simple; I essentially tripled it given the amount of frozen turkey I had left in the freezer, so there'll be some leftovers. Works out to around 125 to 150 calories per meatball assuming something in the 2.0 to 2.5 oz/pre-cooked meatball range. Serving it with a simple marinara (Pomi tomato sauce, bit of chicken stock, onion and garlic sauteed in olive oil, chopped basil from the garden, and salt and pepper); pretty much just let the sauce come together a bit, turn it down way low, and then let the cooked meatballs sit in there for an hour or so to flavor the sauce a bit. Good times.

made this tonight and it was awesome. put away like 5 meatballs and a bunch of pasta so RIP diet but no ragrets. also made the chicken soulvaki with tzatziki sauce and pitas. was delicious as well, its amazing how plain yogurt tastes amazing just by adding some cucumber, garlic and dill

Those are some of the family's favorite recipes; I'm glad you liked them.

I made this chicken cacciatore again tonight, with a few modifications:
--Used only bone in thighs
--Didn't dredge them, cause **** that; added a few T of flour while the mushroom/onion/garlic was sweating to get a little of the ghetto roux action going without as much effort
--As usual with bone in thighs, I reserved the fat after browing the chicken and used around 3 T to sweat the vegetables
--Used rosemary for the first time (usually use thyme)

Ended up being pretty tasty, as usual!

Last night, I made the Peruvian Grilled Chicken that I recommended to MLYLT, and also did some grilled corn and grilled zucchini. I made enough for leftovers for tonight, but halved the sauce recipe, since it makes an assload.

A great recipe I made for the first time this weekend is this Spanish Style Shrimp; I felt like a Soulman style fancy lad infusing the oil, but the shell/garlic/pepper flakes really did make it taste delicious. Made the amount of infused oil recommended in the recipe and used it to cook up two pounds of shrimp; I did it in the wok, in two batches, and it came out really well -- nice little crust on the shrimp, which was super tender.

Not exactly groundbreaking stuff for most of you, but I had the rest of the Peruvian chicken with some Kenji Roasted Potatoes and then roasted some broccoli with the leftover infused oil. Those potatoes are such an elite side dish.