Cookaholics Bulletin Board

Caramelized Carrot soup, SV Chicken Breast with a tomato-based sauce, SV Corn (warmed in a pan),

Andy cooked. Fettucini with a parm cream chanterelle sauce. Yummy.

Amy

One of Honey's employee's has been bringing in summer squash and zuchinnis, and having made the zuchinni corn cakes, fried zuchinni, and the vegetable gratin, I looked for, and found a new way to use them from CI. I made the Baked Penne with Summer Squash, Tomatoes and Basil. Boy, was that good! First time in a long time I've tried a new CI recipe and really liked it.

For the last 15 years when visiting my family in LA one tradition is to go to Chi Dyanasty in Los Feliz and we always, always order their Chinese Chicken Salad because its just so damn good, and unusual. Well, the recipe was finally published in the LA Times, and I made it tonight. I have to say, this recipe ROCKS! The only difference I did was to use Chinese Noodles instead of frying my own rice noodles. I also omitted the peanuts because I honestly don't remember them in the salad in the restaurant.

http://www.latimes.com/features/food/la ... 7984.story

Please enjoy.

Nance

Thank you so much for posting this!!! Chinese Chicken salad is one of my all time favorites. I always got it when we had Chinese, but it seems to have gotten lost in the new Chinese cuisine in CA.....

I made a butternut, black bean and bulgur chili for lunch today and even my squash adverse husband wolfed it down. I based it on this one from epicurious:http://www.epicurious.com/recipes/food/views/Black-Bean-Chili-with-Butternut-Squash-363715

I used canned beans instead of dry and stewed everything together for half an hour. I used Penzey's Chili 500 powder (or 900... some number with zeros at the end), no coriander powder (how could I not have coriander????), regular canned tomatoes instead of fire roasted (what the heck is that???), chipotle powder instead of canned and a touch of extra cinnamon. I topped it with sour cream, toasted chopped pumpkin seeds and pickled jalapeños. It tasted just like fall.

Mary

Blackened Tilapia with Mary's Black Bean Butternut Squash Chili and Michael Ruhlman's Whole Roasted Cauliflower. Chili was great (Thanks Mary!!!) but this new method of roasting cauliflower, this is a keeper. I used 4 tbsp of butter and cooking time was much less than his recommended time. Damn good. Next time might add some breadcrumbs towards the end.

Link to the simple cauliflower recipe is here: http://ruhlman.com/2011/09/roasted-cauliflower/

Nance

Oh, and also made Smitten Kitchen's "Red Wine Chocolate Cake" but haven't tasted it yet.

I think that cauliflower is going on my menu this week. Thanks Nancy!

Mary

This looks great. Is preserved ginger easy to find? I don't recall seeing it in my regular grocery.

Sorry I can't be of much help here. I'm not sure about regular grocery stores. I found the ginger in Whole Foods so I haven't looked in my grocery store. But it is a key ingredient, as is the cilantro.

Nance