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ruffryder
12-05-2012, 08:49 PM
a comfort food. I love rice pudding!
From Texas Recipes
Rice Pudding
Ingredients:
2 1/2 cups (600 ml) of whole milk
1/3 cup (66 grams) of uncooked short grain white rice
Pinch of salt
1 egg
1/4 cup (50 grams) dark brown sugar
1 teaspoon of vanilla extract
1/4 teaspoon of cinnamon
1/3 cup (40 grams) raisins (optional)
Directions:
In a medium-sized, heavy-bottomed saucepan, bring the milk, rice and salt to a boil over high heat. Reduce heat to low and simmer until the rice is tender, about 20-25 minutes. Stir frequently to prevent the rice from sticking to the bottom of the pan.
In a small mixing bowl, whisk together egg and brown sugar until well mixed. Add a half cup of the hot rice mixture to the egg mixture, a tablespoon at a time, vigorously whisking to incorporate.
Add egg mixture back into the saucepan of rice and milk and stir, on low heat, for 5 to 10 minutes, until thickened, or about 160°F (71°C). Be careful not to have the mixture come to a boil at this point or it will curdle. Stir in the vanilla. Remove from heat and stir in the raisins and cinnamon.
Serve warm or cold.
Yield: Serves 3-4.
Corkey
12-05-2012, 09:40 PM
I tweeked the recipe a bit and added some of my salsa into the sauce for the chicken while it cooks. I may be in large love with this....:hangloose:
Nadeest
12-05-2012, 09:43 PM
My roommate and I had Chicken Marie tonight. :)
Sachita
12-06-2012, 06:32 AM
Awesome thank you! You are a Goddess send. By March I am going to start visiting some of the land that is available in the central valley and get a better sense of what is out there. Prices may never be this low again. I will definitely keep you posted and if you plan to visit CA in the spring or summer let me know I can show you around some of the farms.
If you have a source for mature fruit trees can you hook me up? I may as well start budgeting in that direction. Makes more sense.
I don't really know anyone in that region but it can't be too hard. Why don't you look up orchard in your area and volunteer to work on your days off. When I wanted to learn fish farming I did that. It was the hardest job I ever done and although I want to raise fish for myself I knew that wasn't the business for me.
When you look at your farm business model you need to factor in everything including the cost of land. Taxes in CA are very high. Also look and see what kind of benefits the state offers growers. You may want to consider going over the state line and bringing your produce into CA. Also check out a site http://rodaleinstitute.org/home for helpful organic info and market studies.
I don't think I'll be out that way but thank you. We have so many farms in this region and I donate part of my time helping them with marketing and new products.
Sachita
12-06-2012, 06:36 AM
You can't go wrong with a good taco. I love making fish tacos especially when i can find a good wild caught white fish I can panko and fry. Cut into long sections or chunks. I use flour tortillas for this. I make a fry sauce with mayo and pickled jalapenos & wickles relish (If you havent tried wickles relish you're so missing something)
You would always be welcome my friend.
Yes, I think all of the powdered soup products have msg, but none of us have problems with it so it's all good there. I have read studies that suggest it's not the demon it was originally made out to be, and that it's a naturally occurring substance in many foods, so it's really only an issue if you have a sensitivity.
I think the actual culprit was... something starting with T? Can't remember.
I am highly allergic to the sulphites and want to mention that years ago my cat Misha got into some MSG (an empty 50 lb bag blew onto my patio when I was living in the city, it came from a manufacturing plant) and she developed a cough. That cough turned into lung cancer. Those chemicals that are supposed to break down proteins to tenderize meat do, and they break down the delicate structure that makes living organs as well.
Anyway based on that experience and many others I do not want to use MSG but again for me the sulphites are deadly.
Here is a recipe for tamales from Texas Recipes and it reminds me of my grandmother's recipe.
Christmas Tamales (from Scratch)
For Husks:
1/2 lb tamale corn husks
To prepare husks, place them in a large bowl of hot water; weigh down husks with another bowl. Soak for at least 30 minutes (until pliable). Drain husks; remove any silks and wash thoroughly. Cover with warm water and soak at least 2 hours. Keep damp until used.
Tear 2 cornhusks lengthwise into 12 (1/2-inch-wide) strips (6 strips per husk).
Filling:
1 small pork roast or tenderloin (2-3 lb.)
1 Tbsp salt
1 tsp garlic powder
1 1/2 teaspoons dried oregano
1/2 teaspoon paprika
3/4 tsp cumin
Cut pork roast into very small pieces. Place pork into a large pot with 2 cups water and add remaining filling ingredients. Cook for 1-1/2 hours on medium heat; reduce to low and cook another 1-1/2 hours. When meat is tender drain juices into another pan and save them for the dough. Let meat stand 10 minutes. Cut pork in half crosswise; shred with 2 forks.
Dough:
2-1/2 cups masa flour
3/4 cups lard
Reserved meat juices
1/4 cup baking powder
1/2 tsp cumin
1 1/2 teaspoons paprika
1/2 tsp garlic powder
1/8 tsp red chili powder
Place masa flour into a large bowl. Soften lard and work it, along with 3/4 cup meat juice, into the masa. Add baking powder and spices.
Combine until mixture is soft enough to spread. If dough is too stiff, add more of the meat juices.
Lay each husk flat on the working surface with the tip away from you and the smooth side up. Using 2-1/2 Tbsp of dough for each husk, spread dough completely to the right edge and within 1 inch of the left side, 2 inches of the bottom and 2 inches of the top. The rectangle should be about 4 to 5 inches in size. Spoon 2 Tbsp of meat mixture onto the center of the dough in a line lengthwise.
To enclose, turn the right long side over to the center of the filling, making sure dough seals around filling. Then fold the long left side over filling with the plain part of the husk wrapping around the tamale.
Fold the bottom tip down and around tamale. Tie 1 husk strip around tapered end of husk to secure it. Trim all but about 1/2 inch excess husk from broad end, if needed. Repeat procedure with remaining husks, dough, and pork mixture.
Invert an aluminum pie plate in the bottom of a large pot/steamer and place some husks on top of the pie plate. Arrange tamales in the pot by placing them one by one, starting in the middle and working out building a pyramid. Fill the pot about half full. pour enough
water seasoned with a little salt and chili powder into the pot to not quite touch the bottom of the tamales. Steam, covered about 3 hours on very low heat. Yields 4 dozen
NOTE:
Patience: do not open the steamer during the cooking process; it causes water to condense on the inside of the lid of the and drip into the tamales.
These can be frozen and reheated.
Thanks ruff! I have been looking forward to getting a Tamale conversation going. Does anyone know if you can sub anything for the Lard?
I am highly allergic to the sulphites and want to mention that years ago my cat Misha got into some MSG (an empty 50 lb bag blew onto my patio when I was living in the city, it came from a manufacturing plant) and she developed a cough. That cough turned into lung cancer. Those chemicals that are supposed to break down proteins to tenderize meat do, and they break down the delicate structure that makes living organs as well.
Anyway based on that experience and many others I do not want to use MSG but again for me the sulphites are deadly.
Poor lil Misha, I'm sorry for what happened to her x
I tweeked the recipe a bit and added some of my salsa into the sauce for the chicken while it cooks. I may be in large love with this....:hangloose:
You cant go wrong with a good home made salsa. I add mine to so many things especially salsa verde, Ima freak like that
My roommate and I had Chicken Marie tonight. :)
Hey Nadeest post a recipe!
I don't really know anyone in that region but it can't be too hard. Why don't you look up orchard in your area and volunteer to work on your days off. When I wanted to learn fish farming I did that. It was the hardest job I ever done and although I want to raise fish for myself I knew that wasn't the business for me.
When you look at your farm business model you need to factor in everything including the cost of land. Taxes in CA are very high. Also look and see what kind of benefits the state offers growers. You may want to consider going over the state line and bringing your produce into CA. Also check out a site http://rodaleinstitute.org/home for helpful organic info and market studies.
I don't think I'll be out that way but thank you. We have so many farms in this region and I donate part of my time helping them with marketing and new products.
Yes, absolutely I had tons of research to do, this idea went from the lightbulb stage to a few friends asking how to invest in short time so I am just beginning. The market is definitely there. Out of State I looked at AZ and irrigation is a freaking nightmare, and water is a big issue out west especially for sub tropical fruits. We have a lot of trouble getting clean water for irrigation. Guess I could check out NV. The idea was not to be too far from the SF bay area and the central valley or Sacramento valley puts me within 2-3 hours drive.
I have a friend who farms on her land but will be looking at a production farm to learn from. Will likely visit growers in Mexico as well.
You can't go wrong with a good taco. I love making fish tacos especially when i can find a good wild caught white fish I can panko and fry. Cut into long sections or chunks. I use flour tortillas for this. I make a fry sauce with mayo and pickled jalapenos & wickles relish (If you havent tried wickles relish you're so missing something)
You can't go wrong with a good taco. I love making fish tacos especially when i can find a good wild caught white fish I can panko and fry. Cut into long sections or chunks. I use flour tortillas for this. I make a fry sauce with mayo and pickled jalapenos & wickles relish (If you havent tried wickles relish you're so missing something)
Fish Tacos in AZ are off the hook. One place I that I keep talking about uses mahi mahi and grills over mequite charcoal that they bring up from Mexico. Hand made flour tortillias (Panderia on site) shredded cabbage, a little fresh cotija cheese and crema. They make 8 different fresh salsas and fire roasted jalepeno's to accompany. In season they are roasting Elotes too. Good stuff.
Never had wickles relish I will have to look it up.
Good Morning Delicious People!
How are you all doing?
http://www.blogcdn.com/www.slashfood.com/media/2011/04/pouring-coffee-mug-590.jpg
cinnamongrrl
12-06-2012, 09:27 AM
I completely forgot that I bought 3 avocados...sooo... I am making a super simple guacamole today.
I just mash 2 avocados and add the "good" kind of salsa (like from a deli or homemade if you're REALLY good), mix in some liquid smoke and the spice I posted early on here....and voila....Nummy Guac! and I have the rest of the VERY good quinoa and black bean chips from Trader Joe's to go with it :)
Wishing I was making a Tex/Mex themed dinner tonight...but I'm making spaghetti with, possibly, roasted veggies. Gotta talk to my chef guru firstly :)
I completely forgot that I bought 3 avocados...sooo... I am making a super simple guacamole today.
I just mash 2 avocados and add the "good" kind of salsa (like from a deli or homemade if you're REALLY good), mix in some liquid smoke and the spice I posted early on here....and voila....Nummy Guac! and I have the rest of the VERY good quinoa and black bean chips from Trader Joe's to go with it :)
Wishing I was making a Tex/Mex themed dinner tonight...but I'm making spaghetti with, possibly, roasted veggies. Gotta talk to my chef guru firstly :)
Oooh guacamole. My crew just whipped some up. Not a great season for avocado's though. Awesome chips you have there.
What kind of protein are you adding to that pasta?
I am doing battle with my teenagers High School administrators over "clean safe drinking water". They claim that tap water is clean and safe. I really think that they need to check their denial or find new jobs. I am at my wits end with this. Mini diva tells me that the tap water from water fountains is disgusting and she refuses to drink it, plus she knows that this is unsanitary. The school sells bottled water for $2 per 16 oz which I think is insane.
Why should the kids have to buy clean water when the school has a legal obligation to provide such? Time to change the language of the law to "peovide clean safe drinking water FREE of charge. Fucking politics.
Okiebug61
12-06-2012, 09:48 AM
I completely forgot that I bought 3 avocados...sooo... I am making a super simple guacamole today.
I just mash 2 avocados and add the "good" kind of salsa (like from a deli or homemade if you're REALLY good), mix in some liquid smoke and the spice I posted early on here....and voila....Nummy Guac! and I have the rest of the VERY good quinoa and black bean chips from Trader Joe's to go with it :)
Wishing I was making a Tex/Mex themed dinner tonight...but I'm making spaghetti with, possibly, roasted veggies. Gotta talk to my chef guru firstly :)
Asian sauce for avacados. 1/4 cup of your choice of soy sauce, 1 fresh minced garlic clove and 1/4 teaspoon of minced ginger. Mix and let set to room temp. Pour over avocados, sprinkle with 1/8 teaspoon lemon juice. It's delicious.
A friend of mine said that this chicken dumpling casserole (http://theshadyporch.blogspot.com/2011/11/chicken-dumpling-casserole.html)was amazing.
If you try it let us know how it turns out.
Asian sauce for avacados. 1/4 cup of your choice of soy sauce, 1 fresh minced garlic clove and 1/4 teaspoon of minced ginger. Mix and let set to room temp. Pour over avocados, sprinkle with 1/8 teaspoon lemon juice. It's delicious.
It is amazing how versatile this fruit is!
Okiebug61
12-06-2012, 10:09 AM
It is amazing how versatile this fruit is!
We rarely eat them any other way.
We rarely eat them any other way.
My sweetheart likes hers mashed with milk and sugar. Try it sometimes you will be amazed at what a healthy dessert alternative this can be.
Okiebug61
12-06-2012, 10:14 AM
My sweetheart likes hers mashed with milk and sugar. Try it sometimes you will be amazed at what a healthy dessert alternative this can be.
Ok! I'll try it. I can say that Red is not much into sweets but I think I can get her to try it once. I'll let you know how it works out.
cinnamongrrl
12-06-2012, 10:41 AM
I am doing battle with my teenagers High School administrators over "clean safe drinking water". They claim that tap water is clean and safe. I really think that they need to check their denial or find new jobs. I am at my wits end with this. Mini diva tells me that the tap water from water fountains is disgusting and she refuses to drink it, plus she knows that this is unsanitary. The school sells bottled water for $2 per 16 oz which I think is insane.
Why should the kids have to buy clean water when the school has a legal obligation to provide such? Time to change the language of the law to "peovide clean safe drinking water FREE of charge. Fucking politics.
I can suggest getting one of those Brita's to go....We got one free with our large Brita... I wouldn't expect it to filter,say, stream water, but every bit helps. I agree with you though about the water purity. That should be a given. I can't even BELIEVE it's up for debate....
cinnamongrrl
12-06-2012, 10:45 AM
Asian sauce for avacados. 1/4 cup of your choice of soy sauce, 1 fresh minced garlic clove and 1/4 teaspoon of minced ginger. Mix and let set to room temp. Pour over avocados, sprinkle with 1/8 teaspoon lemon juice. It's delicious.
Thank you so much for this! I keep most of the stuff on hand too. I just made ginger tea this morning in fact...I'm going to try this soon! Thanks again...
Loving this thread brother Sun.... :) I have learned so much already!
I can suggest getting one of those Brita's to go....We got one free with our large Brita... I wouldn't expect it to filter,say, stream water, but every bit helps. I agree with you though about the water purity. That should be a given. I can't even BELIEVE it's up for debate....
She usually has bottled water or Gatorade. A few days ago she had no water, no cash and the water fountains were shut down for being contaminated. They had no emergency bottled water for the kids. I went the hell OFF on the District Super and HS Principal. They cant be serious. They legally have to provide clean water.
To make matters worse, the Principal is now panicking over my insistence that they have bottled water available to the kids, or install an RO or other water filtration system. So he tells me that the water "wells" (to make this 10x worse, well water omg) are just fine and are "tested daily by the water authority". Total bullshit so I asked for proof.
Bet he wishes he was in vacation right about now.
Ok! I'll try it. I can say that Red is not much into sweets but I think I can get her to try it once. I'll let you know how it works out.
Just add a little sugar if she is not much into it the Avocado is naturally sweet with the milk. Add a touch of salt too. Forgot that.
By the way, I love your sig line. Awesome.
Sachita
12-06-2012, 04:39 PM
I can suggest getting one of those Brita's to go....We got one free with our large Brita... I wouldn't expect it to filter,say, stream water, but every bit helps. I agree with you though about the water purity. That should be a given. I can't even BELIEVE it's up for debate....
They would probably scan it and call it contraband. They want them to buy water because the school system is corrupt. In my region homeschool groups are growing like crazy
Gráinne
12-06-2012, 05:11 PM
A friend of mine said that this chicken dumpling casserole (http://theshadyporch.blogspot.com/2011/11/chicken-dumpling-casserole.html)was amazing.
If you try it let us know how it turns out.
I've made that :). I think I found the recipe, or one nearly like it, on a box of Bisquick. I love it because it's goofproof, even by me, and I can't make dumplings to save my life (besides jaozi). It's also nothing but Bisquick and chicken, and so even picky eaters will eat it. It's also good with a vegetable layer, like a pot pie.
Two thumbs up at my house :).
They would probably scan it and call it contraband. They want them to buy water because the school system is corrupt. In my region homeschool groups are growing like crazy
I agree and can not believe that they want to make a profit off of the students. That is seriously corrupt. I flagged the Health Department on this issue and the local newspaper. If they are telling the public that the well water is safe they had better be ready to prove it. At this point the Principal has backed off and I am speaking to the district Superintendent My daughter keeps getting sick and so do many of her classmates, so hello, common sense, make sure that they have clean drinking water.
I've given them ample time to come up with an intelligent solution, tomorrow morning I am on the phone with the Governors office. They will wish that they had just taken my original suggestion and given the kids bottled water.
I've made that :). I think I found the recipe, or one nearly like it, on a box of Bisquick. I love it because it's goofproof, even by me, and I can't make dumplings to save my life (besides jaozi). It's also nothing but Bisquick and chicken, and so even picky eaters will eat it. It's also good with a vegetable layer, like a pot pie.
Two thumbs up at my house :).
Hi gui,
Yes it is always good to add vegetables to a recipe like this one. A lot of people seem to be looking for quick and easy one pot or one dish meals so this one looked good to me.
Blue_Daddy-O
12-06-2012, 05:42 PM
WoW... way to go Sun. Nice thread. My muffins fell again. LoL. And then I gave it a break.
WoW... way to go Sun. Nice thread. My muffins fell again. LoL. And then I gave it a break.
Hey Blue how are ya?
What happened with the muffins? Can we help trouble shoot that for you?
That is so frustrating to me when I am looking forward to something rising and then it falls. Had a few cakes that I was looking forward to that crashed and burned on me.
Blue_Daddy-O
12-06-2012, 06:02 PM
Hey Blue how are ya?
What happened with the muffins? Can we help trouble shoot that for you?
That is so frustrating to me when I am looking forward to something rising and then it falls. Had a few cakes that I was looking forward to that crashed and burned on me.
:) I added the extra flour. The muffins did rise higher but when they fell and cooled they were more denser (is that a word? lol) They are made with applesauce and honey. Honey is the sweetener. I havent ever tried molasses. I wonder if that would work and cut down the denseness? I'm baffled how to help them keep their rise. I don't eat refined sugar, I don't like stevia. I also do fruit juice sweetened. I've noticed in stores previously muffins made with fruit juice, but haven't tried that yet.
:) I added the extra flour. The muffins did rise higher but when they fell and cooled they were more denser (is that a word? lol) They are made with applesauce and honey. Honey is the sweetener. I havent ever tried molasses. I wonder if that would work and cut down the denseness? I'm baffled how to help them keep their rise. I don't eat refined sugar, I don't like stevia. I also do fruit juice sweetened. I've noticed in stores previously muffins made with fruit juice, but haven't tried that yet.
Applesauce and honey will impact the rise. Did you mix the wet ingredients first and then mix in the dry? This can help to avoid over mixing, which I do all the time btw. Yep denser is a great word. lol
Also check your leavening agent, if you use baking powder make sure that it has not expired. If you use eggs consider separating the whites and whipping some air into them.
For me, I love molasses and look for any excuse to use it but this is also very thick, so a tried and true recipe would be good if you are going to play with it.
Lets ask the bakers in this thread for some help.
OK bakers, what do you think that Blue can do with this recipe to add natural sugar and keep the rise?
Blue_Daddy-O
12-06-2012, 06:28 PM
Applesauce and honey will impact the rise. Did you mix the wet ingredients first and then mix in the dry? This can help to avoid over mixing, which I do all the time btw. Yep denser is a great word. lol
Also check your leavening agent, if you use baking powder make sure that it has not expired. If you use eggs consider separating the whites and whipping some air into them.
For me, I love molasses and look for any excuse to use it but this is also very thick, so a tried and true recipe would be good if you are going to play with it.
Lets ask the bakers in this thread for some help.
OK bakers, what do you think that Blue can do with this recipe to add natural sugar and keep the rise?
LoL. :) Yes, Sun, after you gave that suggestion last time... I went out and bought fresh new baking powder. Still didn't help. lol. But haven't tried the airy eggs yet. ....looking forward to finding the magic trick.
kittygrrl
12-06-2012, 11:12 PM
maybe it's the recipe? try another..perhaps a very simple plain muffin first?..may i suggest something from Betty Crocker? Making muffins can be a bit daunting..It's takes awhile to get the feel for making a nice batch, but once mastered..you will become a master of cAke in no time:king:
Nadeest
12-06-2012, 11:18 PM
"Hey Nadeest post a recipe!" Since you asked, Sun. I got this recipe from my first instructor in culinary school, Chef Boland.
6oz Chicken Breast (boneless, skinless) - butterflied.......... you want this to be thin.
Flour, seasoned as needed (normally just with salt and pepper)
Tomatoes [ 1 ] cut into quarters (I normally cut them up smaller then that)
Garlic 2 cloves, minced
White wine , 4 fl oz
Chicken Stock, add as needed
Black olives, 1 oz, sliced
Artichoke hearts
Heavy cream, 4 fl oz
Parmesan cheese, 1 Tablespoon
Pasta, 6 oz, cooked
Salt & Pepper
Basil, chiffonade, 1 teaspoon ( I have used dried basil for this as well, but cut the amount of basil by 2/3 if you do so)
NOTE: Chiffonade = you roll the basil leaf up, then cut it across the roll
Heat a saute pan (I always use a stainless steel saute pan for this recipe), add oil once it is heated
After the oil is heated, add the Chicken
Cook 2-3 minutes
Add Tomatoes
Next add Garlic
Before the garlic browns, add the Wine to deglaze the pan
After the alcohol burns off, add Chicken Stock as needed, just enough to keep things moist.
Add Heavy Cream
Reduce the amount of liquid in the pan
Add Parmesan Cheese to thicken, and then let thicken
Add Olives and Basil
( I normally add the Artichoke Hearts at this point, but everyone has their own preferences, some people omit them entirely)
Remove the chicken
Add Pasta to Saute pan to help absorb the liquid
Serve
Nadeest thank you for posting that fabulous recipe. I am a big fan of artichoke hearts and I imagine that they marry well with this dish.
If you ever want some farm fresh California artichokes check out Pezinni Farms (http://www.pezzinifarms.com/) they are my source and they have wonderful baby artichokes. I have also used some of the larger chokes for splitting in half, and using, steamed or grilled. Good stuff and delicious right from the farm.
lusciouskiwi
12-07-2012, 04:40 AM
Hey Blue how are ya?
What happened with the muffins? Can we help trouble shoot that for you?
That is so frustrating to me when I am looking forward to something rising and then it falls. Had a few cakes that I was looking forward to that crashed and burned on me.
You know, I've only ever made pavlova twice and both times they came out looking like pizza bases. FLAT. :bigcry: :bigcry: :bigcry: And I haven't tried since. :( To make matters worse, my ex's father's wife said once "oh, they are soooo easy to make". I had to hold my hand down. :|
Since they are made from egg whites, do you think I over-beat them?????
:| <----- failed Kiwi :bigcry:
lusciouskiwi
12-07-2012, 04:54 AM
My sweetheart likes hers mashed with milk and sugar. Try it sometimes you will be amazed at what a healthy dessert alternative this can be.
Avocados are so expensive over here. :bigcry:
Something I had once, a few months back, was a custard apple. Really good! Sweet and creamy. You don't see many of them in markets these days apparently and my ex's mum was complaining that all the local tropical fruit which was so plentiful a few years ago is now hardly seen. You can always see grapes, apples, oranges, Cavendish bananas, kiwifruit, etc - all imported fruit.
I love mangosteen http://4.bp.blogspot.com/-Epd5a7tY1Bs/T95drlFQ6NI/AAAAAAAAEVo/mrerEAKqBXU/s320/Mangosteen.jpg rambutan http://t1.gstatic.com/images?q=tbn:ANd9GcScA_5PN7ezApM5hzjLsEE1rTwb5NbkK 4jlw5ODFVxiSMaW8BX2 of course mango (a lot are imported from Thailand and even further away) and papaya. Here's a custard apple http://t3.gstatic.com/images?q=tbn:ANd9GcSPPi0_qeBeAwrXEtdnnVJQBi66-pXEWL8D0uPEL9NcJ_thqFX7 and longan http://t2.gstatic.com/images?q=tbn:ANd9GcQ2DIpT1OvanIvrNb_sAif0ice9nTIkG l2NXWWeHS-5WvdQxOx5 Love red dragon fruit (originally from South America I believe) http://t3.gstatic.com/images?q=tbn:ANd9GcRoGBArrBFm6CuszPzSVHaoY_SZPF9jS l03AqfuF8l5-rUPphJZrw
You know, I've only ever made pavlova twice and both times they came out looking like pizza bases. FLAT. :bigcry: :bigcry: :bigcry: And I haven't tried since. :( To make matters worse, my ex's father's wife said once "oh, they are soooo easy to make". I had to hold my hand down. :|
Since they are made from egg whites, do you think I over-beat them?????
:| <----- failed Kiwi :bigcry:
I don't think I've ever succeeded with them either (only tried a couple of times though). I was interested in what makes a pavlova fail, so I did a little googling and found an excellent bunch of tips in this forum post:
http://www.taste.com.au/forums/viewtopic.php?f=8&t=8265&p=76451&hilit=pavolva#p76451
I have also heard that cream of tartar can help when beating egg whites, but I forget why.
One of these days I'm going to try again!
lusciouskiwi
12-07-2012, 05:06 AM
I don't think I've ever succeeded with them either (only tried a couple of times though). I was interested in what makes a pavlova fail, so I did a little googling and found an excellent bunch of tips in this forum post:
http://www.taste.com.au/forums/viewtopic.php?f=8&t=8265&p=76451&hilit=pavolva#p76451
I have also heard that cream of tartar can help when beating egg whites, but I forget why.
One of these days I'm going to try again!
Kia ora Ursy, that thread is great. Not sure when I'll try again and the oven I have is a very basic benchtop jobbie ... we'll see. If I succeed, I'll post a photo!
Nadeest
12-07-2012, 06:20 AM
I just realize that I didn't explain the term: 'butterflied'. That is when you cut the breast in the middle, slicing it open, lengthwise, but without cutting it all the way through. Basically, when you are done, it kinda resembles a pair of butterfly wings. This thins the meat, without reducing the amount, which lowers the cooking time.
I tried, in this recipe, to explain any technical terms that I used, as I don't know how much experience and/or training that anyone that reads this has. I wanted to make sure that everyone could understand, whether they have had formal culinary training or not.
easygoingfemme
12-07-2012, 06:23 AM
I teach my kids cooking class on Fridays. I've been working with a group of little kids for the last 8 weeks, most of them 4-8 years old, one 10 year old. Today we are making sushi for 30. (The littlest of them will make stuffed rice molds) wish me luck and hope they don't find the wasabi!
I just realize that I didn't explain the term: 'butterflied'. That is when you cut the breast in the middle, slicing it open, lengthwise, but without cutting it all the way through. Basically, when you are done, it kinda resembles a pair of butterfly wings. This thins the meat, without reducing the amount, which lowers the cooking time.
I tried, in this recipe, to explain any technical terms that I used, as I don't know how much experience and/or training that anyone that reads this has. I wanted to make sure that everyone could understand, whether they have had formal culinary training or not.
Brava Nadeest you did an excellent job of explaining the directions and techniques.
One of the distinctions that marks a Chef is the ability to instruct and communicate information to others. In this way we can make sure that our recipes are being executed properly. You did a great job and are well on your way to becoming a Chef. I look forward to reading about your progress as you go along this journey.
Chiffonade is one of my favorite cuts. This summer I did a few saute' stations for catered events, so that I could interact with the guests and cook fresh pasta to order. It was a lot of fun. The guests enjoy watching the process and asking questions. I would have a huge block of Asiago out on a chilled marble slab and next to it a bowl of Basil Chiffonade. It is time consuming to prepare a large amount but the results are so nice.
For anyone reading along who wants to learn this knife skill, here is an instructional video:
How To Chiffonade - YouTube
I teach my kids cooking class on Fridays. I've been working with a group of little kids for the last 8 weeks, most of them 4-8 years old, one 10 year old. Today we are making sushi for 30. (The littlest of them will make stuffed rice molds) wish me luck and hope they don't find the wasabi!
Ok super cute here.
Hide the wasabi! :|
Good luck! Let us know how this goes.
You know, I've only ever made pavlova twice and both times they came out looking like pizza bases. FLAT. :bigcry: :bigcry: :bigcry: And I haven't tried since. :( To make matters worse, my ex's father's wife said once "oh, they are soooo easy to make". I had to hold my hand down. :|
Since they are made from egg whites, do you think I over-beat them?????
:| <----- failed Kiwi :bigcry:
Many factors play a role in the outcome of your beaten egg whites. Altitude and freshness of the eggs is one factor. Another factor is the material that your mixing bowl and whisk is made of. I use stainless steel only but many French Chefs insist on using a copper bowl only for whisking as the chemical reaction between the copper and the egg whites enhances the "lift". Once you have the whites beaten and they are stiff, then stop. Make sure to use them right away and not try to hold them. You do not want the air to escape.
Cream of Tartar can be added to strengthen the whites and increase volume.
There is no such thing as failure when we are learning. There is always something to learn. I've been at this for many years and I am still learning something every day.
Thank you Kiwi for this amazing study. I have not tried any of these fruits. Looks like I am going to have to do some travelling.
How bizarre that you are getting so much imported fruit over there. What is up with that? Where is the local tropical fruit supply? Is it being exported? *concerned*
Avocados are so expensive over here. :bigcry:
Something I had once, a few months back, was a custard apple. Really good! Sweet and creamy. You don't see many of them in markets these days apparently and my ex's mum was complaining that all the local tropical fruit which was so plentiful a few years ago is now hardly seen. You can always see grapes, apples, oranges, Cavendish bananas, kiwifruit, etc - all imported fruit.
I love mangosteen http://4.bp.blogspot.com/-Epd5a7tY1Bs/T95drlFQ6NI/AAAAAAAAEVo/mrerEAKqBXU/s320/Mangosteen.jpg rambutan http://t1.gstatic.com/images?q=tbn:ANd9GcScA_5PN7ezApM5hzjLsEE1rTwb5NbkK 4jlw5ODFVxiSMaW8BX2 of course mango (a lot are imported from Thailand and even further away) and papaya. Here's a custard apple http://t3.gstatic.com/images?q=tbn:ANd9GcSPPi0_qeBeAwrXEtdnnVJQBi66-pXEWL8D0uPEL9NcJ_thqFX7 and longan http://t2.gstatic.com/images?q=tbn:ANd9GcQ2DIpT1OvanIvrNb_sAif0ice9nTIkG l2NXWWeHS-5WvdQxOx5 Love red dragon fruit (originally from South America I believe) http://t3.gstatic.com/images?q=tbn:ANd9GcRoGBArrBFm6CuszPzSVHaoY_SZPF9jS l03AqfuF8l5-rUPphJZrw
JustLovelyJenn
12-07-2012, 02:07 PM
I am loving the posts today. SO much fun... exotic fruits, cooking with kids, wonderful explanations and interactive catering... I could just read this stuff all day... wait... that's what I will be doing today... maybe a little research of my own. I will keep you posted.
Many factors play a role in the outcome of your beaten egg whites. Altitude and freshness of the eggs is one factor.
I mis-read that as ATTITUDE and freshness of eggs.
Resisting urge to make a pun about bad eggs now... :jester:
I am loving the posts today. SO much fun... exotic fruits, cooking with kids, wonderful explanations and interactive catering... I could just read this stuff all day... wait... that's what I will be doing today... maybe a little research of my own. I will keep you posted.
So glad that you are enjoying this thread!
Based on the numbers it looks like this is a well read thread. We have a lot of talent and some wonderful foodies in here.
Thank you all who contribute and make this thread so very delicious. This thread was just an idea and has become a great source of pleasure and learning for me.
You all Rock. Just so you know.
Those who are reading and not posting are welcome to join us. Please drop in and say hello, it would be great to hear from you!
I mis-read that as ATTITUDE and freshness of eggs.
Resisting urge to make a pun about bad eggs now... :jester:
Oh I set myself up for that one. And here I thought it was the "beating" and "whipping" that was going to draw in the wise cracks.
Come on Ursy don't hold back. You know that if Cath was posting right now you would surely not hold back! lol
MarquisdeShey
12-07-2012, 07:10 PM
I love food...new tastes, new textures and flavors...
I will eat anything - especially if I do not have to make it.
My top restaurants at the moment:
One Twenty Six in Iowa City. It has a beautiful duck entree (cooked to order) with spargus and jasmine flavored red potatoes. Lovely from beginning to end! Also has my favorite pulled pork cuban sandwich.
Devotay, Iowa City, has great tapas! Locally owned and supplied with local organic produce. Best fish tacos in town. Light, buttery and crispy.
Lincoln Cafe, Mount Vernon, IA - has an incredible filet mignon. Locally farmed beef and vegetables.
I can go on... but ... if I smell Feijoada... it's all over. My soul melts.
LOL, Sun! I think Ursy and I play off each other quite nicely.
Applesauce and honey will impact the rise. Did you mix the wet ingredients first and then mix in the dry? This can help to avoid over mixing, which I do all the time btw. Yep denser is a great word. lol
....OK bakers, what do you think that Blue can do with this recipe to add natural sugar and keep the rise?
Are you using enough baking powder, Blue? Usually it takes one teaspoon per cup of flour.
What kind of applesauce? What's in it? If it's commercial apple puree--yanno, the stuff in jars--it probably has too much liquid in it. You can drain it like you do yogurt to thicken it up and get some of that excess water out, or you can reduce the other liquid in the recipe.
Is this a substitution recipe, one that was originally meant for butter and sugar? It might be better to find a recipe that was specifically developed for applesauce and honey. The honey substitution for sugar is not one-to-one, and again, you have to reduce the liquid.
I find the Baker's Banter Blog a treasure trove of information, and they have a baker's helpline that you can call during business hours to ask questions about things like this. http://www.kingarthurflour.com/blog/ (http://www.kingarthurflour.com/blog/)
http://www.kingarthurflour.com/recipes/new-zealand-bran-muffins-recipe (http://www.kingarthurflour.com/recipes/new-zealand-bran-muffins-recipe) Here is a bran muffin recipe that is extremely flexible, judging by the commentary. I would DEFINITELY flip the proportions of flour and bran--that is a HUGE amount of bran for twelve muffins--and if you need a substitute for butter I would try either coconut oil or applesauce. With all that bran, it might be loads better not to drain the applesauce, actually; bran absorbs a lot of liquid.
I found that recipe by typing applesauce and honey into this search engine. http://www.kingarthurflour.com/shop/SearchByIngredient (http://www.kingarthurflour.com/shop/SearchByIngredient)
MarquisdeShey
12-07-2012, 07:23 PM
I mis-read that as ATTITUDE and freshness of eggs.
Resisting urge to make a pun about bad eggs now... :jester:
Apparently a sunken egg is no good. Bad egg runs in the family sometimes. Those darn brown hens!
Flank steak cut into thin strips
marinade: in worchishishire shire sauce and EVOO
1 tbl spoon of Rosemary
1 tea spoon of thyme
2 sage sliced thin
Lightly pan flour steak strips and pan sear over med heat.
add fresh marinade herbs, 2 cups sour cream and sliced mushrooms, portobello work best.
heat to simmer for 5-8 minutes and serve over egg noodles.
Simple and delicious.
this sounds awesome, thanks for the recipe.
Or a little cider vinegar and water to thin it a bit but not much, maybe a 2 Tablespoons of each to the 2 C of Sour Cream.
great idea.
I finally got around to making my Thai Peanut Sauce and thought I would share the recipe with you all
1 cup creamy peanut butter
2 tbls curry powder
1 tbls dried parsley
1 tsp dried ginger (a bit more if fresh)
1/2 tsp sesame oil
1/4 cup soy sauce
1/2 cup water
The choice of meat and vegetables I pair with this dish depend on what I have on hand and what is in season. Today I used thin sliced beef cut into strips and parsnips, carrots, zucchini, and celery. I steam the vegetables, adding the beef near the end so I can cook using as little oil as possible, once the vegetables and meat are cooked through I pour in the sauce and simmer for about 10 minutes.
Serve over white rice and garnish with sesame seeds and red peppers to taste.
cue mouth water
Good Day Delicious People
What are yall up to?
Coffee drinkers, tell us what you are drinking
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Readers, drop in and post a hello. let us know who you are. Posters aka delicioustarians, did you have any note worthy
foodie moments this weeked?
I have been busy with school -- did about about 56 hours this week with rotations and class time. I just haven't been cooking much... but my honey did. She made me chicken fajitas w/ lots of bells and onions, her killer guac -- I enjoy them in low carb torts, jack cheese, rolled in a burrito with all toppings.
I make wontons and freeze them on a tray. Once frozen, I bag them. Then when I want a serve of wonton soup, I grab some chicken stock, bring it to a boil, throw in about 5 or 6 wontons and whatever vegetables I have on hand, maybe a bit of ginger or garlic, sesame oil, chinese 5 spice... whatever takes my mood, and voila! Super quick and healthy wonton soup.
Sometimes I cheat and use the chicken powder from the asian supermarket if I don't have real stock on hand.
http://www.ettason.com/products_details.asp?id=4046
I really like it actually, and it's a lifesaver when you are short on time.
So did you decide to make or buy your wrappers? and is there anyway you could post your recipe for the wrappers, I'm interested.
a comfort food. I love rice pudding!
From Texas Recipes
Rice Pudding
Ingredients:
2 1/2 cups (600 ml) of whole milk
1/3 cup (66 grams) of uncooked short grain white rice
Pinch of salt
1 egg
1/4 cup (50 grams) dark brown sugar
1 teaspoon of vanilla extract
1/4 teaspoon of cinnamon
1/3 cup (40 grams) raisins (optional)
Directions:
In a medium-sized, heavy-bottomed saucepan, bring the milk, rice and salt to a boil over high heat. Reduce heat to low and simmer until the rice is tender, about 20-25 minutes. Stir frequently to prevent the rice from sticking to the bottom of the pan.
In a small mixing bowl, whisk together egg and brown sugar until well mixed. Add a half cup of the hot rice mixture to the egg mixture, a tablespoon at a time, vigorously whisking to incorporate.
Add egg mixture back into the saucepan of rice and milk and stir, on low heat, for 5 to 10 minutes, until thickened, or about 160°F (71°C). Be careful not to have the mixture come to a boil at this point or it will curdle. Stir in the vanilla. Remove from heat and stir in the raisins and cinnamon.
Serve warm or cold.
Yield: Serves 3-4.
ME too!!
PS. I missed this thread all week.
Tonight, I'm eating fajitas w/ spanish rice and enjoying a hard cider.
So did you decide to make or buy your wrappers? and is there anyway you could post your recipe for the wrappers, I'm interested.
Here are my notes: https://www.evernote.com/shard/s13/sh/bd467d42-d8ac-4e18-9845-5b46b3278a9c/15b7c68cbab31c5b49e39957e9b48533
I ended up making them. They were very hard to handle, the dough was a bit too soft - in hindsight, I should have added more flour. Oh well, you live and learn! I'll try to remember for next time.
Now I got me some hideously misshapen dumplings!
I love food...new tastes, new textures and flavors...
I will eat anything - especially if I do not have to make it.
My top restaurants at the moment:
One Twenty Six in Iowa City. It has a beautiful duck entree (cooked to order) with spargus and jasmine flavored red potatoes. Lovely from beginning to end! Also has my favorite pulled pork cuban sandwich.
Devotay, Iowa City, has great tapas! Locally owned and supplied with local organic produce. Best fish tacos in town. Light, buttery and crispy.
Lincoln Cafe, Mount Vernon, IA - has an incredible filet mignon. Locally farmed beef and vegetables.
I can go on... but ... if I smell Feijoada... it's all over. My soul melts.
Welcome to the thread!
OMG a good Cuban sandwich. Wow. It has been a while. One of the great things about having access to local farms is that farm to table cooking is like nothing else. Glad to see so many restaurants going in this direction and getting back to the way that things were done back in the day.
If you go back and read some of this thread you will see that I am a fish taco freak. How does your place serve them? Corn or flour tortillia? What do they top it with?
As for Feijoada..Vamos Brasil
Feijoada Recipe (http://www.simplyrecipes.com/recipes/feijoada_brazilian_black_bean_stew/)
I like this one
Nadeest
12-07-2012, 08:02 PM
Thank you for the lovely compliment, Sun. I have a long ways to go, yet, before I am ready for that title. One of my classmates made Sous Chef right out of culinary school, but I don't want that, yet. I have too much to learn, right now.
I didn't do much cooking, before I started transition, back in 07, so I have a lot of gaps in my knowledge right now, that most experienced cooks don't have. For instance, I had never roasted a whole chicken, before I was in my first semester (in culinary school), yet I had roasted a whole turkey, in the past.
Right now, I am hunting for a job for my internship (Co-Op course) so that I can finish and obtain my degree. Class starts in the middle of January, and I hope to have a lot of the required hours by then. I am also taking some baking classes, at present, as I never really did much baking, except for making sourdough bread. I am enjoying these classes, and hope that it will help enable me to work over on the other side of the kitchen, if I am asked to help out.
Thank you for the lovely compliment, Sun. I have a long ways to go, yet, before I am ready for that title. One of my classmates made Sous Chef right out of culinary school, but I don't want that, yet. I have too much to learn, right now.
I didn't do much cooking, before I started transition, back in 07, so I have a lot of gaps in my knowledge right now, that most experienced cooks don't have. For instance, I had never roasted a whole chicken, before I was in my first semester (in culinary school), yet I had roasted a whole turkey, in the past.
Right now, I am hunting for a job for my internship (Co-Op course) so that I can finish and obtain my degree. Class starts in the middle of January, and I hope to have a lot of the required hours by then. I am also taking some baking classes, at present, as I never really did much baking, except for making sourdough bread. I am enjoying these classes, and hope that it will help enable me to work over on the other side of the kitchen, if I am asked to help out.
Hi Nadeest,
I believe that you will find that your core instruction will empower you with the skills and knowledge to jump right in to any kitchen and succeed. There is constant learning and challenges which should be fun as it seems that you enjoy learning. The value of a classical education is that everyone "speaks" the same culinary language in a kitchen where the training is classical French. What I like about a catering kitchen is that you can work many stations.On a traditional line, you get to focus on one area in particular. I tend toward the saute', grill, oven myself, usually hot items on a menu, appetizers to entree's. Depending on the size of the establishment you could wind up just working one area or rotating around. A small to medium sized restaurant is great for getting maximum exposure to many of the preparations.
Becoming a Sous Chef right out of school could be a great opportunity because the individual can literally become the Executive Chef's apprentice or right hand, but that is a rare event. The great thing that you have working to your advantage is that culinary trained cooks are still in a minority in this industry, many learn on the job. So if a Chef needs someone to work a grill, or just make souffle's for 6 hours, you will have those skills in place to do so.
Great tips Cath!
Ursy the dough was not a failure if it held together hon. A failure would be my fresh lobster ravioli that exploded when I cooked them a few minutes before they were due to be plated and served to a dining room full of guests. Yeah, fun.
ahk, welcome back! Sounds like you had a busy week.
Same here..I am so ready for someone to cook for me. At a certain point I just do not want to cook for myself. I am thinking about pizza from lil ms cinn's posts in another thread. lol
JustLovelyJenn
12-07-2012, 11:53 PM
I was feeling better tonight, and so I got up and spent a little time in the kitchen fixing myself something to eat. I thought I would share, as it turned out very good.
Over the summer I did a bit of research on Moroccan flavors and found I loved the combination of citrus with spices, tonight that sounded very appealing so I made a quick pork stir fry with that in mind.
(in the order they were added to the pan)
Parsnips
Onions
Garlic
Sliced pork
Salt & Pepper
Turmeric
Cumin
Satsuma oranges
Olives
Cherry tomatoes
The flavor was very subtle and I was so pleased with it.
Dance-with-me
12-07-2012, 11:54 PM
Tonight my 6yo granddaughter and I cooked a simple meal of sauteed frozen tilapia filets (dusted with Adobo seasoning, sauteed in a little butter and EVOO), lightly buttered rice (which didn't turn out well because I'm not at home, it's an unfamiliar stove and didn't have a pan with a tight fitting lid, but it was edible), and corn (frozen, nuked in the bag).
After we finished and she had totally cleaned her plate, she beamed up at me and said "That was delicious, Abuela! You are the best cook ever! I love what you cook!"
Suddenly my quick easy and far from perfect meal was one of the most delicious I'd ever had as well.
Tonight my 6yo granddaughter and I cooked a simple meal of sauteed frozen tilapia filets (dusted with Adobo seasoning, sauteed in a little butter and EVOO), lightly buttered rice (which didn't turn out well because I'm not at home, it's an unfamiliar stove and didn't have a pan with a tight fitting lid, but it was edible), and corn (frozen, nuked in the bag).
After we finished and she had totally cleaned her plate, she beamed up at me and said "That was delicious, Abuela! You are the best cook ever! I love what you cook!"
Suddenly my quick easy and far from perfect meal was one of the most delicious I'd ever had as well.
Welcome to the delicious thread!
What a wonderful story!
Thank you for sharing that with us. Rice is a challenge for me too when I am in an unfamiliar place. Recently I had rice bomb out on me when cooking at a friends home and told my teenager this, her reply was "why didn't you cook it in a rice cooker?" she was so confused. So I explained that not everyone has a rice cooker. She was even more confused by this. Oh technology.
I was feeling better tonight, and so I got up and spent a little time in the kitchen fixing myself something to eat. I thought I would share, as it turned out very good.
Over the summer I did a bit of research on Moroccan flavors and found I loved the combination of citrus with spices, tonight that sounded very appealing so I made a quick pork stir fry with that in mind.
(in the order they were added to the pan)
Parsnips
Onions
Garlic
Sliced pork
Salt & Pepper
Turmeric
Cumin
Satsuma oranges
Olives
Cherry tomatoes
The flavor was very subtle and I was so pleased with it.
Wow that looks fabulous. Pretty great for fast food.
A Tamale Festival is happening tomorrow and there are 3 Farmers markets AND an amazing Creme Brulee truck (food truck, only features Creme Brulee) will be at each market.
I miss CA and NY but loving Phoenix right about now.
JustLovelyJenn
12-08-2012, 01:20 AM
A Tamale Festival is happening tomorrow and there are 3 Farmers markets AND an amazing Creme Brulee truck (food truck, only features Creme Brulee) will be at each market.
I miss CA and NY but loving Phoenix right about now.
That sounds so amazing. I love food related festivals... I am wondering how many of us here wait each year for similar festivals. Personally, I try to make it to Whidbey Island here for the Mussel Festive held in Coupeville.
That sounds so amazing. I love food related festivals... I am wondering how many of us here wait each year for similar festivals. Personally, I try to make it to Whidbey Island here for the Mussel Festive held in Coupeville.
Same with me, there are an assortment of festivals that love in CA. The Gilrory Garlic Festival is one of the best. The State Fair is pretty awesome too.
What are some of the things that they do with the mussels?
Do you also have any oyster festivals up there?
I would be tempted to travel to Maine for a lobster festival.
JustLovelyJenn
12-08-2012, 01:48 AM
Same with me, there are an assortment of festivals that love in CA. The Gilrory Garlic Festival is one of the best. The State Fair is pretty awesome too.
What are some of the things that they do with the mussels?
Do you also have any oyster festivals up there?
I would be tempted to travel to Maine for a lobster festival.
There is not an oyster festival that I am aware of, although if there were I would go. I love seafood.
The Penn Cove Mussel festival is really amazing. The local restaurants all prepare their own mussel chowder recipes and for $10 you can tour all of them for tasting. They also house several guest chefs to give demonstrations on how to cook with mussels, and offer tours of the local mussel farm, as well as there being a wonderful street fair with merchants and performers. In the evening they also do an art walk and the local businesses stay open late for the festival goers who are winding down for the evening.
Here is the link if anyone is interested.
Penn Cove Mussel Festival (http://www.thepenncovemusselfestival.com/index.htm)
There is not an oyster festival that I am aware of, although if there were I would go. I love seafood.
The Penn Cove Mussel festival is really amazing. The local restaurants all prepare their own mussel chowder recipes and for $10 you can tour all of them for tasting. They also house several guest chefs to give demonstrations on how to cook with mussels, and offer tours of the local mussel farm, as well as there being a wonderful street fair with merchants and performers. In the evening they also do an art walk and the local businesses stay open late for the festival goers who are winding down for the evening.
Here is the link if anyone is interested.
Penn Cove Mussel Festival (http://www.thepenncovemusselfestival.com/index.htm)
An oyster festival would be a great event for the region.
I found this one Oysterfest (http://www.oysterfest.org/)
JustLovelyJenn
12-08-2012, 03:57 AM
An oyster festival would be a great event for the region.
I found this one Oysterfest (http://www.oysterfest.org/)
I have no idea how I had never heard of this, its only about an hour and a half from where I live. It's so going on my calender.
Blue_Daddy-O
12-08-2012, 09:23 AM
LOL, Sun! I think Ursy and I play off each other quite nicely.
Are you using enough baking powder, Blue? Usually it takes one teaspoon per cup of flour.
What kind of applesauce? What's in it? If it's commercial apple puree--yanno, the stuff in jars--it probably has too much liquid in it. You can drain it like you do yogurt to thicken it up and get some of that excess water out, or you can reduce the other liquid in the recipe.
Is this a substitution recipe, one that was originally meant for butter and sugar? It might be better to find a recipe that was specifically developed for applesauce and honey. The honey substitution for sugar is not one-to-one, and again, you have to reduce the liquid.
I find the Baker's Banter Blog a treasure trove of information, and they have a baker's helpline that you can call during business hours to ask questions about things like this. http://www.kingarthurflour.com/blog/ (http://www.kingarthurflour.com/blog/)
http://www.kingarthurflour.com/recipes/new-zealand-bran-muffins-recipe (http://www.kingarthurflour.com/recipes/new-zealand-bran-muffins-recipe) Here is a bran muffin recipe that is extremely flexible, judging by the commentary. I would DEFINITELY flip the proportions of flour and bran--that is a HUGE amount of bran for twelve muffins--and if you need a substitute for butter I would try either coconut oil or applesauce. With all that bran, it might be loads better not to drain the applesauce, actually; bran absorbs a lot of liquid.
I found that recipe by typing applesauce and honey into this search engine. http://www.kingarthurflour.com/shop/SearchByIngredient (http://www.kingarthurflour.com/shop/SearchByIngredient)
Such great information Bit!!! :)) Thank you... I'll be back with the recipe and maybe we can figure this out. I can't eat any muffins made at any of the stores around including whole foods and sprouts and not going to give in to maltitol!! I love muffins and miss them!
Good Morning, Afternoon, Evening delicious people all over the world!
I love this thread. Thanks for making it so fabulous!
How is everyone doing? It is coffee time for me and it is a beautiful day. I found out that there IS in fact a coffee fairy. Who knew? It helps to believe in miracles.
http://itthing.com/wp-content/uploads/French-Press-Style-Coffee-1626.jpg
I want to shout out to anyone close to NYC, the Animal Control & Care is flooded with Cats & Dogs, puppies & kittens that desperately need out. Please consider fostering or adopting. Please consider sharing info with friends who can foster & adopt. We have a lot of animal lovers around here so I am hopeful that if we all keep networking we can save some of these babies.
Okiebug61
12-08-2012, 10:14 AM
An oyster festival would be a great event for the region.
I found this one Oysterfest (http://www.oysterfest.org/)
http://www.frederickokchamber.org/oysterfry.htm
Just in case you ever get lost in Oklahoma and are looking for oysters. :-)
My pursuit of a Tamale that is "lard free" continues so if anyone has any ideas or recipes that have been tested please let me know. I will try to make it to the Tamale festival today and ask some questions but I am sure that there will be authentic Tamales there as there is a big competition for best Tamale.
http://www.tamarastamales.com/images/greencorn.jpg
http://www.frederickokchamber.org/oysterfry.htm
Just in case you ever get lost in Oklahoma and are looking for oysters. :-)
Good Morning Okie...woah major head trip, Oysters in Oklahoma? Wow very cool. Wish I could travel to all of these festivals and check them out. Film a documentary maybe, what a fascinating studly of US foods.
I recall having some of the best steak ever in OK while travelling cross country.
Which brings me to another topic for discussion:
What are the regional favorites in your area and, or the location that you grew up in?
Have those favorites changed over the years or are they pretty much the same?
How would you
good morning!
I'm going to a Food Truck Holiday stroll today for lunch-- to try samples of their delish foods they sell. I will report back of what I ate-- I'm looking forward to some down time with a friend, food, and talk/laughs.
I don't drink much coffee, but by Friday I drank a large coffee w/ extra shot. I was zippy all day til about 6p at that point I was at my folks house talking with my dad, he took a nap and shortly I did too. Then I wake by hearing crunch crunch-- my dad offers me some cheese puffs from TJs. Times like that I am very thankful -- cause they don't come that often anymore.
I just thought I'd share my little story --
Have a good Saturday!! Eat, Be Well, and Smile-- :)
Such great information Bit!!! :)) Thank you... I'll be back with the recipe and maybe we can figure this out. I can't eat any muffins made at any of the stores around including whole foods and sprouts and not going to give in to maltitol!! I love muffins and miss them!
Hi Blue! Now I'm very curious; if you can't eat muffins even from the healthfood stores, that doesn't sound like you've gone gluten free, but you must be avoiding something... I'd be glad to try to help you find recipes, if you don't mind sharing what it is you're avoiding.
Okiebug61
12-08-2012, 10:43 AM
Good Morning Okie...woah major head trip, Oysters in Oklahoma? Wow very cool. Wish I could travel to all of these festivals and check them out. Film a documentary maybe, what a fascinating studly of US foods.
I recall having some of the best steak ever in OK while travelling cross country.
Which brings me to another topic for discussion:
What are the regional favorites in your area and, or the location that you grew up in?
Have those favorites changed over the years or are they pretty much the same?
How would you
Tex Mex and Country Cooking! Good ole tender chicken fried steak, mash potatos, creamed gravy, green beans.
Stayed the same.
good morning!
I'm going to a Food Truck Holiday stroll today for lunch-- to try samples of their delish foods they sell. I will report back of what I ate-- I'm looking forward to some down time with a friend, food, and talk/laughs.
I don't drink much coffee, but by Friday I drank a large coffee w/ extra shot. I was zippy all day til about 6p at that point I was at my folks house talking with my dad, he took a nap and shortly I did too. Then I wake by hearing crunch crunch-- my dad offers me some cheese puffs from TJs. Times like that I am very thankful -- cause they don't come that often anymore.
I just thought I'd share my little story --
Have a good Saturday!! Eat, Be Well, and Smile-- :)
Good Morning ahk! Take it easy on the coffee in the future unless you need to zip around ;) That sounds like a fun event. I am going to start uploading pics to Photobucket when I attend an event so that I can post some shots here.
Great story, reminds me of my Dad. Not the crunching part, but the visiting part. My Dad always wanted me to visit and cook once I had left home. Jenn's post about the Mussel Festival also reminded me of him because his favorite dish was Mussels in garlic sauce which I made for him whenever I could. He was a great cook so I really like it when he would cook. He could knock out a killer Calzone, something that is hard to find outside of the NY/NJ area. My Dad died too young, how I wish that he was still alive today, so that we could cook and talk some more.
Treasure those moments!
Hi Blue! Now I'm very curious; if you can't eat muffins even from the healthfood stores, that doesn't sound like you've gone gluten free, but you must be avoiding something... I'd be glad to try to help you find recipes, if you don't mind sharing what it is you're avoiding.
Hi Cath!
You are so good at troubleshooting recipes. Thank you. I am curious as well as to how to get a good result with this recipe
JustLovelyJenn
12-08-2012, 01:19 PM
Good Morning Okie...woah major head trip, Oysters in Oklahoma? Wow very cool. Wish I could travel to all of these festivals and check them out. Film a documentary maybe, what a fascinating studly of US foods.
I recall having some of the best steak ever in OK while travelling cross country.
Which brings me to another topic for discussion:
What are the regional favorites in your area and, or the location that you grew up in?
Have those favorites changed over the years or are they pretty much the same?
How would you
Growing up in the Pacific Northwest for most of my life everyone talks about the seafood. Fresh seafood is amazing, especially during clam season. Everyone goes clam digging it seems (however, I have never been) and then there are amazing feast that night of fresh clams made every way you can imagine (those I have been to).
I love it here for the seafood. One of my favorite seafood places is on the wharf in Seattle. They cover your table with butcher paper and litterally DUMP a giant bowl of seafood, corn, and potatoes out for you to enjoy. You are given a mallet, a wooden cutting board, melted butter, and an endless supply of sour dough bread to accompany it.
Check it out if you like... The Crab Pot (http://www.thecrabpotseattle.com/)
Growing up in the Pacific Northwest for most of my life everyone talks about the seafood. Fresh seafood is amazing, especially during clam season. Everyone goes clam digging it seems (however, I have never been) and then there are amazing feast that night of fresh clams made every way you can imagine (those I have been to).
I love it here for the seafood. One of my favorite seafood places is on the wharf in Seattle. They cover your table with butcher paper and litterally DUMP a giant bowl of seafood, corn, and potatoes out for you to enjoy. You are given a mallet, a wooden cutting board, melted butter, and an endless supply of sour dough bread to accompany it.
Check it out if you like... The Crab Pot (http://www.thecrabpotseattle.com/)
Sounds like a clam bake. That is my kind of place. I think I need to make a trip to Seattle
JustLovelyJenn
12-08-2012, 02:47 PM
Sounds like a clam bake. That is my kind of place. I think I need to make a trip to Seattle
Let me know if you do come up, I can play tour guide for a day or two.
I got a new crockpot! :cheer: Tis a six-quart oval with a clickety dial! Now I can do my New England boiled dinners with bigger cuts of meat, and get all the red taters in at once! :cheer:
I got two of the right chickens for bone broth too. :cheesy:
I'm stuffed. :blink:
I enjoyed a catfish po'boy w/ crunchy slaw and pickles w/ hot sauce.
&
I enjoyed a burger w/ caramelized onions, a balsamic rosemary reduction, with bleu cheese burger.
&
I enjoyed a BBQ pork slider with tangy sauce on an Hawaiian roll
&
I enjoyed a crepe filled with lemon butter and powdered sugar
&
I enjoyed a poached pear with bleu cheese ice cream and candied walnuts
& lastly
I enjoyed a eggnog ice cream.
Of course, I didn't eat all of this by myself, but myself and 2 others did-- we shared and talked, and laughed.
Good times.
Corkey
12-08-2012, 05:57 PM
Made some crimini mushroom broccoli and chicken over pasta with rosemary philly cheese sauce.
Cut chicken into bits size pieces
slice mushrooms and saute in worshishire, butter and pickapeppah.
pan sear chicken add broccoli after all sides light brown. Make sure broccoli is covered in EVOO, and add mushrooms, philly cream cheese n rosemary. Bring to low boil, then add some white wine (or pasta water). Add cooked pasta and stir.
I got a new crockpot! :cheer: Tis a six-quart oval with a clickety dial! Now I can do my New England boiled dinners with bigger cuts of meat, and get all the red taters in at once! :cheer:
I got two of the right chickens for bone broth too. :cheesy:
Oh happy girl! Are you cooking up some broth?
Let me know if you do come up, I can play tour guide for a day or two.
Awesome Jennie thank you.
I'm stuffed. :blink:
I enjoyed a catfish po'boy w/ crunchy slaw and pickles w/ hot sauce.
&
I enjoyed a burger w/ caramelized onions, a balsamic rosemary reduction, with bleu cheese burger.
&
I enjoyed a BBQ pork slider with tangy sauce on an Hawaiian roll
&
I enjoyed a crepe filled with lemon butter and powdered sugar
&
I enjoyed a poached pear with bleu cheese ice cream and candied walnuts
& lastly
I enjoyed a eggnog ice cream.
Of course, I didn't eat all of this by myself, but myself and 2 others did-- we shared and talked, and laughed.
Good times.
Gee ahk you had a feast! Sounds like a good time. What a great idea.
Made some crimini mushroom broccoli and chicken over pasta with rosemary philly cheese sauce.
Cut chicken into bits size pieces
slice mushrooms and saute in worshishire, butter and pickapeppah.
pan sear chicken add broccoli after all sides light brown. Make sure broccoli is covered in EVOO, and add mushrooms, philly cream cheese n rosemary. Bring to low boil, then add some white wine (or pasta water). Add cooked pasta and stir.
Looks good Corkey. What kind of pasta did you use?
Corkey
12-08-2012, 06:12 PM
Awesome Jennie thank you.
Gee ahk you had a feast! Sounds like a good time. What a great idea.
Looks good Corkey. What kind of pasta did you use?
Fetuccini (sp)
Earlier I mentioned a Mussel dish that was my Dad's favorite. Here is the recipe if you want to make this at home:
Mussels in Garlic Sauce
2lbs Fresh Mussels, soaked and cleaned (soak in cold water with a little corn meal to purge any sand)
6 Cloves of Garlic - Chopped
1 Large Fresh lemon or 2 small Lemons, juiced
1/2 Cup Dry White Wine or 1/4 Cup Rice Vinegar+1/4 Cup Water
2 T Butter
2T Olive Oil (Blended Olive Oil)
Sea Salt & Fresh ground Black Pepper
Tabasco
Directions:
In a large saute' pan or 6-8Qt pot, heat Olive oil over medium heat, and saute chopped garlic for one minute. Add mussels, Wine or Vinegar/Water mix, Lemon Juice, Butter and a few dashes of Tabasco. Simmer over medium heat with a lid on for 3 minutes. Remove lid and stir. Cover again and cook for 5 minutes. Remove lid and stir. Your mussels should now be open and cooked through. Toss in a pinch of Sea Salt and Fresh Ground Black Pepper.
Serve with garlic bread.
Yeild: 2 entree's or 4 appetizers
Sun, I did indeed have a feast.
About your recipe: Can you use baby clams, instead
of mussels? (truth be hold, I've never eaten a mussel)
:|
Sun, I did indeed have a feast.
About your recipe: Can you use baby clams, instead
of mussels? (truth be hold, I've never eaten a mussel)
:|
Hi ahk,
Yes this simple saute will work for any shellfish. Shrimp as well though I would add a little water. The Mussels hold some water that release into the liquid. The Shrimp do not.
Add a half a chopped Jalepeno and jazz it up.
Cut chicken into bits size pieces
Y'all might wanna be a little more uniform than that; I've been known to chop into all size pieces in the same dish. :cheesy:
Oh happy girl! Are you cooking up some broth?
Nope, Sun, no broth yet. First I gotta eat the chicken, after all! :cheesy: Then we have to get the potato soup out of the old crockpot. The new crockpot will be for general cooking. The old crock will become my broth pot. *huge grin*
Gemme
12-08-2012, 10:11 PM
Sounds like a clam bake. That is my kind of place. I think I need to make a trip to Seattle
The place I was talking about earlier, Anthony's, is just up the way from where Jenn is talking about.
The PNW has awesome seafood!
The place I was talking about earlier, Anthony's, is just up the way from where Jenn is talking about.
The PNW has awesome seafood!
Hiya Gemme!
I see that. I was only in Seattle briefly to catch a cruise ship and did not get to explore the local culture very much though I did get to Pikes Place Market. I look forward to getting up there sometime in the coming year.
Good Morning delicious people!
How is everyone doing today?
Y'all might wanna be a little more uniform than that; I've been known to chop into all size pieces in the same dish. :cheesy:
Diversity is good. lol
Nope, Sun, no broth yet. First I gotta eat the chicken, after all! :cheesy: Then we have to get the potato soup out of the old crockpot. The new crockpot will be for general cooking. The old crock will become my broth pot. *huge grin*
Ooh potato soup. How do you make yours?
Oh I see you have to eat the chicken first. Guess I was eager for some chicken stock so I would have pulled the chicken off the bones. Must be my lack of home cooked food that creates this visual urgency in my brain. Then I project that. Aye.
I think that I am coming down with a cold, so my craving for chicken soup just jumped about 90% which means there is still time to fight this. If I get truly sick, I want nothing to do with food of any sort.
cinnamongrrl
12-09-2012, 09:26 AM
Ooh potato soup. How do you make yours?
Oh I see you have to eat the chicken first. Guess I was eager for some chicken stock so I would have pulled the chicken off the bones. Must be my lack of home cooked food that creates this visual urgency in my brain. Then I project that. Aye.
I think that I am coming down with a cold, so my craving for chicken soup just jumped about 90% which means there is still time to fight this. If I get truly sick, I want nothing to do with food of any sort.
My auntie makes a nummy corn chowdah with lots of taters in it...I HAVE to get the recipe. I love love love soup...especially in the winter. And chowdah is a meal in itself :) When I DO get the recipe I shall post it for the masses :) I even eat it even though it's flavored with ham :| And I don't eat pork....yes it's that good... :)
Okiebug61
12-09-2012, 09:29 AM
I am oven baking the blue and gold bacon we buy from the FFA kid up the street. I have my homemade sweet potato pancake mix ready for the grill and the keurig is ready to brew Red a nice cup of coffee when she wakes up. I love the smell of breakfast and I love cooking for Red.
cinnamongrrl
12-09-2012, 09:31 AM
I am oven baking the blue and gold bacon we buy from the FFA kid up the street. I have my homemade sweet potato pancake mix ready for the grill and the keurig is ready to brew Red a nice cup of coffee when she wakes up. I love the smell of breakfast and I love cooking for Red.
You're a great guy! Red is one lucky girl... :)
My auntie makes a nummy corn chowdah with lots of taters in it...I HAVE to get the recipe. I love love love soup...especially in the winter. And chowdah is a meal in itself :) When I DO get the recipe I shall post it for the masses :) I even eat it even though it's flavored with ham :| And I don't eat pork....yes it's that good... :)
Love some good chowdah. When I lived in Provincetown there was a battle for who made the best clam chowdah. They throwdown up there, that is for sure. A coworker of mine makes a killer corn chowdah and I believe that it is the combination of bacon and diced red pepper that kicks it over the flavor zone into something special. Of course I add Tabasco to this and like it even better.
I am oven baking the blue and gold bacon we buy from the FFA kid up the street. I have my homemade sweet potato pancake mix ready for the grill and the keurig is ready to brew Red a nice cup of coffee when she wakes up. I love the smell of breakfast and I love cooking for Red.
Good job Okie.
cinnamongrrl
12-09-2012, 10:02 AM
Love some good chowdah. When I lived in Provincetown there was a battle for who made the best clam chowdah. They throwdown up there, that is for sure. A coworker of mine makes a killer corn chowdah and I believe that it is the combination of bacon and diced red pepper that kicks it over the flavor zone into something special. Of course I add Tabasco to this and like it even better.
SO ironic that you said that...I was thinking that one of the few things I would change about the recipe is adding some red pepper...for both flavor and color. I don't like things to look boring.... :)
Great minds and such ;)
One of my buddies makes an interesting spin on Eggs Benedict. He calls it Midwestern Benedict. It is a halved English muffin or corn griddle cake (small pancake made from corn muffin batter) topped with grilled bratwurst (you can butterfly or use remove from casing and form into patties) a poached egg and a sauce made of warm heavy cream and brown mustard.
Simple but really good. If you do not eat sausage you can use a thick slice of tomato, grilled.
SO ironic that you said that...I was thinking that one of the few things I would change about the recipe is adding some red pepper...for both flavor and color. I don't like things to look boring.... :)
Great minds and such ;)
Ha. Great foodie freak minds ;)
This is why I say "make it your own" because we can always come up with some way to enhance or change a dish in a way that appeals to us.
While the visual appeal of the red pepper is nice, the flavor impact is awesome. Double the impact by roasting the peppers, skin, seed, dice and bring up the sugar content.
cinnamongrrl
12-09-2012, 10:31 AM
Ha. Great foodie freak minds ;)
This is why I say "make it your own" because we can always come up with some way to enhance or change a dish in a way that appeals to us.
While the visual appeal of the red pepper is nice, the flavor impact is awesome. Double the impact by roasting the peppers, skin, seed, dice and bring up the sugar content.
OMG! seriously get outta my head! I was just thinking that...I Love that smoky rich taste of a roasted red pepper...and it would complement the ham in the chowder also....i know this because when I make scalloped potatoes i add chopped roasted red pepper and ham to it....they play well together :)
Ooh potato soup. How do you make yours?
Oh I see you have to eat the chicken first. Guess I was eager for some chicken stock so I would have pulled the chicken off the bones. Must be my lack of home cooked food that creates this visual urgency in my brain. Then I project that. Aye.
I think that I am coming down with a cold, so my craving for chicken soup just jumped about 90% which means there is still time to fight this. If I get truly sick, I want nothing to do with food of any sort.
I don't make the 'tato soup. Gryph does. :cheesy:
Y'all are probably gonna think this is heresy here in the foodie thread, but we eat it and love it.
Gryph's Potato Soup
6 large baking potatoes, scrubbed and chopped into 8 or more pieces each
1 can cream of chicken soup
1 can cream of mushroom soup
fresh-ground pepper
dill seasoning mix (he uses the one from Pampered Chef)
parsley (he uses dried because that's what we've got)
Boil the potatoes until they're done enough for potato salad. Drain; reserve the equivalent of two cans of water or so. Mix the soups, the potatoes, the water and heat through. Season to taste--this soup can handle a moderate amount of seasoning. Serve.
As for the chicken, I did pull it off the bones but only enough to eat for supper. I was starved! And I have broth in the fridge yet, so no hurries. We brought home leftovers from the neighborhood holiday dinner and then Gryph brought home the leftover soup from another dinner, so we've been working our way through them slowly. We haven't even finished the pork-potatoes-and-sauerkraut yet--tis an embarrassment of riches! We may have to share with a friend.
Hope you feel better quick! I'm on day three of echinacea with goldenseal myself.
OMG! seriously get outta my head! I was just thinking that...I Love that smoky rich taste of a roasted red pepper...and it would complement the ham in the chowder also....i know this because when I make scalloped potatoes i add chopped roasted red pepper and ham to it....they play well together :)
Lmao..get outta your head. You think like a Chef. Yay! cinnamongrrlchef. Has a ring to it.
The ham is good but try the Trader Joes Applewood Smoked bacon. If you can find the kind that is cured in cider, your gonna hate on me bigtime.
Its that good.
JustLovelyJenn
12-09-2012, 10:44 AM
Good Morning delicious people!
How is everyone doing today?
Coffee was a complete failure for me today... made the coffee but someone finished off my non dairy creamer... chai tea instead and ready to rock.
cinnamongrrl
12-09-2012, 10:49 AM
Lmao..get outta your head. You think like a Chef. Yay! cinnamongrrlchef. Has a ring to it.
The ham is good but try the Trader Joes Applewood Smoked bacon. If you can find the kind that is cured in cider, your gonna hate on me bigtime.
Its that good.
I don't eat pork....but I would make it for Teddy...bacon was the hardest thing for me to give up... :( I loveee(d) a nice thick cut bacon...I was getting this brand from WV...loved it. It was seasoned etal....nomnom give me some...lol
Im not a vegetarian nazi...If it's in there for flavoring so be it...Teddy is a southern guy and its hard NOT eating his fabulous bbq...wait till he gets the smoker he desires... :| You will sooo have to come over for some down home cooking!
JustLovelyJenn
12-09-2012, 10:58 AM
I don't eat pork....but I would make it for Teddy...bacon was the hardest thing for me to give up... :( I loveee(d) a nice thick cut bacon...I was getting this brand from WV...loved it. It was seasoned etal....nomnom give me some...lol
Im not a vegetarian nazi...If it's in there for flavoring so be it...Teddy is a southern guy and its hard NOT eating his fabulous bbq...wait till he gets the smoker he desires... :| You will sooo have to come over for some down home cooking!
I think you should have a good old fashioned foodies pot luck... that bbq sounds mouth watering already.
I don't make the 'tato soup. Gryph does. :cheesy:
Y'all are probably gonna think this is heresy here in the foodie thread, but we eat it and love it.
Heresy in the delicious thread!!
Actually I think that canned soups reinvented are a good idea. Quick, cost effective and easy for most people to make. Bring em on.
Gryph's Potato Soup
6 large baking potatoes, scrubbed and chopped into 8 or more pieces each
1 can cream of chicken soup
1 can cream of mushroom soup
fresh-ground pepper
dill seasoning mix (he uses the one from Pampered Chef)
parsley (he uses dried because that's what we've got)
Boil the potatoes until they're done enough for potato salad. Drain; reserve the equivalent of two cans of water or so. Mix the soups, the potatoes, the water and heat through. Season to taste--this soup can handle a moderate amount of seasoning. Serve.
As for the chicken, I did pull it off the bones but only enough to eat for supper. I was starved! And I have broth in the fridge yet, so no hurries. We brought home leftovers from the neighborhood holiday dinner and then Gryph brought home the leftover soup from another dinner, so we've been working our way through them slowly. We haven't even finished the pork-potatoes-and-sauerkraut yet--tis an embarrassment of riches! We may have to share with a friend.
Hope you feel better quick! I'm on day three of echinacea with goldenseal myself.
I really want some sauerkraut now.
I don't eat pork....but I would make it for Teddy...bacon was the hardest thing for me to give up... :( I loveee(d) a nice thick cut bacon...I was getting this brand from WV...loved it. It was seasoned etal....nomnom give me some...lol
Im not a vegetarian nazi...If it's in there for flavoring so be it...Teddy is a southern guy and its hard NOT eating his fabulous bbq...wait till he gets the smoker he desires... :| You will sooo have to come over for some down home cooking!
Oh hell yeah. Throwdown some bbq, I will be there.
Coffee was a complete failure for me today... made the coffee but someone finished off my non dairy creamer... chai tea instead and ready to rock.
Oh no!
Epic coffee fail on a Sunday morning??
Tragic.
So sorry.
I don't eat pork....but I would make it for Teddy...bacon was the hardest thing for me to give up... :( I loveee(d) a nice thick cut bacon...I was getting this brand from WV...loved it. It was seasoned etal....nomnom give me some...lol
Im not a vegetarian nazi...If it's in there for flavoring so be it...Teddy is a southern guy and its hard NOT eating his fabulous bbq...wait till he gets the smoker he desires... :| You will sooo have to come over for some down home cooking!
Forgot to mention, I make some killer Collards. You would not guess that I am a Yank.
I can throwdown with all yall suthun folk.
spritzerJ
12-09-2012, 11:46 AM
Not a chef but I play short order cook to the 6 year old, known as The General.... ;)
Keeping her particular taste buds in mind (seriously she all sorts of serious about food consistency and smell)....
Dinner tonight is in the crock pot..."Some sort of Soup"
Rainbow rotini noodles
Tomato sauce (pint jar my sauce is just tomatoes)
Stewed tomatoes (not drained, quart jar again just tomatoes)
pink beans (not drained + 1 can of water)
carrots chopped
green beans (fresh, frozen or canned doesn't matter. I used MY canned not drained beans as those are the ones The General loves the most)
3 tablespoons of pesto (or more if you like)
salt to taste
We will be topping with Parmesan cheese later.
Must frost cookies now. :byebye:
Not a chef but I play short order cook to the 6 year old, known as The General.... ;)
Keeping her particular taste buds in mind (seriously she all sorts of serious about food consistency and smell)....
Dinner tonight is in the crock pot..."Some sort of Soup"
Rainbow rotini noodles
Tomato sauce
Stewed tomatoes (not drained)
pink beans (not drained + 1 can of water)
carrots chopped
green beans (fresh, frozen or canned doesn't matter. I used MY canned not drained beans as those are the ones The General loves the most)
2 tablespoons of pesto (or more if you like)
salt to taste
We will be topping with Parmesan cheese later.
Must frost cookies now. :byebye:
Yum. Looks good and healthy. What a great way to play on pasta and tomato, which many kids like, while also working in some good protein and vegetables.
Good job!
My teenager, who I call "mini-diva" because she really is a mini version of her Mom, is a vegetarian and does not like tomato or tomato sauce. This eliminates about 80% of the Italian food ideas that I come up with for her. The only thing that she will eat with my veg tomato sauce is eggplant parmesan when I make it for her. Then she can eat that for days and never tire of it.
Go figure.
spritzerJ
12-09-2012, 12:09 PM
Yum. Looks good and healthy. What a great way to play on pasta and tomato, which many kids like, while also working in some good protein and vegetables.
Good job!
My teenager, who I call "mini-diva" because she really is a mini version of her Mom, is a vegetarian and does not like tomato or tomato sauce. This eliminates about 80% of the Italian food ideas that I come up with for her. The only thing that she will eat with my veg tomato sauce is eggplant parmesan when I make it for her. Then she can eat that for days and never tire of it.
Go figure.
Thank you Sun. I was thinking of it as spaghetti soup.
What is it with kids huh? LOL, I am far pickier than The General. She doesn't like food that smells "hot" (she means spicy). So for enchiladas I add pureed carrots so the sauce doesn't smell hot. Then she'll eat them up and they are healthier for me. Luckily, cumin is not hot smelling :).
The General also does not like meat much. She will eat roasted chicken and beef in stew. Otherwise no thank you.
Tomatoes are one of those foods that The general loves fresh and canned. I can my own tomatoes which means they are always a part of some dish/sauce. Mini Diva is missing out, but maybe they are just too strong of a smell/taste for her. Lucky for her you keep trying.
ruffryder
12-09-2012, 12:42 PM
Hello everybody! Happy Sunday!
Sun, did you get to the tamale festival? I can't wait to buy some in a couple weeks!
Speaking of avocadoes, FL has the hugest ones I've ever seen. They are about 3 times the size of Hass. Anybody ever seen/try them? Sooo good when ripe! I can eat them with fresh flour tortillas and salt. mmm. Also love avocadoes with a shrimp coctail I make. I use p&d shrimp cut up, avocado cut up, onions jalapenos tomatoes diced, salt, pepper, garlic salt and some tomato sauce or spicy v8 mix together and enjoy with some chips or crackers. Kinda like a salsa.
A friend of mine said that this chicken dumpling casserole (http://theshadyporch.blogspot.com/2011/11/chicken-dumpling-casserole.html)was amazing.
If you try it let us know how it turns out.
that looks good Sun! I would like to try this recipe sometime. I've made some pot pie before using pie crusts. The bottom one is a deep dish so I can fill it full of mix veggies, diced chicken and gravy. then I put a regular pie shell on top and put it in the oven to bake. mmmm!
Today we are headed to my girl's family's house for her nephew's bday party and her mom will be making roast. I can't wait for that! Have a wonderful day everybody!
Thank you Sun. I was thinking of it as spaghetti soup.
What is it with kids huh? LOL, I am far pickier than The General. She doesn't like food that smells "hot" (she means spicy). So for enchiladas I add pureed carrots so the sauce doesn't smell hot. Then she'll eat them up and they are healthier for me. Luckily, cumin is not hot smelling :).
The General also does not like meat much. She will eat roasted chicken and beef in stew. Otherwise no thank you.
Tomatoes are one of those foods that The general loves fresh and canned. I can my own tomatoes which means they are always a part of some dish/sauce. Mini Diva is missing out, but maybe they are just too strong of a smell/taste for her. Lucky for her you keep trying.
Hi spritzer
I recall loving my Grandmothers tomato sauce from as far back as I can remember. So it always baffled me when I would come across a child that did not like tomato. Perhaps for some it is bitter. Not sure.
Sounds like The General has a strong sense of what she likes. That is awesome :) When I was 6 I did not like dried chili powder either. How cute that she says it smells "hot". Love that. That drying process that the red chilis go through takes away everything that I love about chili's so I never use it. Rather, I use fresh chilis and roast them. The mild ones come up sweet and savory with no heat. A nice roasted red bell pepper is sweet,so she may like that, especially if you blend it into something like tomato sauce. It is also a nutritional powerhouse.
Some of my friends complain to me that they have a lot of trouble getting the kids to eat vegetables. By age 15 there were at least a dozen vegetables that I loved so I am baffled by mini diva being so particular. Although her Mom did have a breakthrough with her last week and got her to eat spinach and green beans. I nearly passed out. Some magic was at work there. What we try to do with her is just play on the flavor profiles that she already likes, which are also limited; soy sauce, garlic & a little fresh ginger (also vinegar, water sugar, if its an Asian cucumber salad that I make) & melted cheese - muenster, mozzerella, jack, cheddar.
What did work successfully recently was getting her to drink a protein shake. That took years but Trader Joes makes a really good canned product that has no gritty texture and has 21 grams of protein per serving. Epic win.
Hello everybody! Happy Sunday!
Sun, did you get to the tamale festival? I can't wait to buy some in a couple weeks!
Speaking of avocadoes, FL has the hugest ones I've ever seen. They are about 3 times the size of Hass. Anybody ever seen/try them? Sooo good when ripe! I can eat them with fresh flour tortillas and salt. mmm. Also love avocadoes with a shrimp coctail I make. I use p&d shrimp cut up, avocado cut up, onions jalapenos tomatoes diced, salt, pepper, garlic salt and some tomato sauce or spicy v8 mix together and enjoy with some chips or crackers. Kinda like a salsa.
that looks good Sun! I would like to try this recipe sometime. I've made some pot pie before using pie crusts. The bottom one is a deep dish so I can fill it full of mix veggies, diced chicken and gravy. then I put a regular pie shell on top and put it in the oven to bake. mmmm!
Today we are headed to my girl's family's house for her nephew's bday party and her mom will be making roast. I can't wait for that! Have a wonderful day everybody!
Happy Sunday to you too ruff :)
I love all avocado's and yes I have had the ginormous Florida variety('s?) are there more than one? They have more water content than Hass. There are also a few varieties that were new to me as of a few years ago that a friend grows in Northern CA. I need to research them.
Is your shrimp cocktail the kind that they make in Mexico? I have had several versions of that and they also usually have Cilantro and lime. Yum. That is a really good cocktail. There is a place in Phoenix that makes serves it in a huge parfait glass like an ice cream sundae for $5 bucks. Amazing.
Sounds like you have a fun day ahead. Enjoy!
One of my buddies makes an interesting spin on Eggs Benedict. He calls it Midwestern Benedict. It is a halved English muffin or corn griddle cake (small pancake made from corn muffin batter) topped with grilled bratwurst (you can butterfly or use remove from casing and form into patties) a poached egg and a sauce made of warm heavy cream and brown mustard.
Simple but really good. If you do not eat sausage you can use a thick slice of tomato, grilled.
I love eggs benedict-- my favourite to make is with english muffins from the grove, turkey green sausage from kellers, poached eggs with a green chili Parmesan cheese sauce--- its really good.
So what is everyone having for Christmas dinner? Is your Christmas different than your Thanksgiving menu?
In my family we make a pork roast with saurkraut, baked apples, and green beans. With many other fixings-- that is the usual.
This morning, the honey made french toast (bread with walnuts and cranberry) with real maple. She had coffee and I had almond/coconut eggnog.
Tis the season!! :jester:
I love eggs benedict-- my favourite to make is with english muffins from the grove, turkey green sausage from kellers, poached eggs with a green chili Parmesan cheese sauce--- its really good.
So what is everyone having for Christmas dinner? Is your Christmas different than your Thanksgiving menu?
In my family we make a pork roast with saurkraut, baked apples, and green beans. With many other fixings-- that is the usual.
This morning, the honey made french toast (bread with walnuts and cranberry) with real maple. She had coffee and I had almond/coconut eggnog.
Tis the season!! :jester:
OMG ahk you are killing me with the green chili worked into that Benedict. Dayum. Next time I pass through NM, feel free to make that for me, lol.
Your pork roast sounds great. Which reminds me that I have to post a pork roast crock pot recipe in here. Forgot about that.
Sounds like you are eating well my friend! Awesome. I cant wait for a home cooked meal. I have a short list of requests. :)
Although reading this thread my list is getting longer.
Somewhere in here I had posted that I have not found an instant soup broth that I like. Let me correct that. I do like Knorr Vegetable broth and Better than Boullion vegetable broth. What I do not like is the high sodium count but if you use only a little bit and keep track of your sodium intake it should be ok.
As we are in soup season I realize that many of us are looking for quick ideas for warm hearty meals. So a good soup base is valuable.
My honey she's making Minestrone soup-- that is as instant as I can get.
Mmm.
Stop by anytime, Sun.
Mi Amore makes an amazing chicken soup and she cant believe that I love it so much but its better than any soup that I ever made.
cinnamongrrl
12-09-2012, 04:25 PM
Something NOT delicious :| the lazy man pierogi at the local Greek deli...yes..I know...the GREEK part shoulda clued me in that their POLISH food wouldn't be all that good. But I paid for something that I can cook better myself. And that irks me more than a lil bit....
It didn't even have saurkraut in it!!! Im appalled....
Amazing that there are close to 500 varieties of Avocado.
Here are some of the California varieties (http://www.californiaavocado.com/avocado-variety-browser/)
http://www.avocado.org/assets/Uploads/Consumers/Avocado-Varieties/bacon.pnghttp://www.californiaavocadosdirect.com/images2/activeImages/fuerte.png
cinnamongrrl
12-09-2012, 04:29 PM
Amazing that there are close to 500 varieties of Avocado.
Here are some of the California varieties (http://www.californiaavocado.com/avocado-variety-browser/)
http://www.avocado.org/assets/Uploads/Consumers/Avocado-Varieties/bacon.pnghttp://www.californiaavocadosdirect.com/images2/activeImages/fuerte.png
I will stick to the ones I know and love. I tried the Florida variety ONCE and never ever again....like ever. It was gross and watery. They are much bigger than the haas ones...but size isn't everything....really it isn't.
I will stick to the ones I know and love. I tried the Florida variety ONCE and never ever again....like ever. It was gross and watery. They are much bigger than the haas ones...but size isn't everything....really it isn't.
Ummmm..yeah. :)
So, I like the Hass variety and the Bacon, the one on the left. The Hass is featured in the link. The seed is darker.
Something NOT delicious :| the lazy man pierogi at the local Greek deli...yes..I know...the GREEK part shoulda clued me in that their POLISH food wouldn't be all that good. But I paid for something that I can cook better myself. And that irks me more than a lil bit....
It didn't even have saurkraut in it!!! Im appalled....
Uh oh. What was in it?
cinnamongrrl
12-09-2012, 04:50 PM
Uh oh. What was in it?
No clue...it was bland...tasted vaguely cheesy...had meat in it....blech...i think they just shredded cabbage and put it in.... :| Mines is soooo much better. I even make it into a casserole...almost like a reuben... :)
Mmmmmmmmmm... I am beginning to recover from gardening when the wind chill is down to 25 *-4 C, Urs! Am I nuts?!* because I mulled some cider.
It's funny how things which were always so exotic to me when I was growing up in the desert turn out to be so doggoned simple. I mulled it in the microwave in a covered bowl.
1 quart cider, room temperature
6 cinnamon sticks (broke them in half)
a few allspice berries
a few anise seeds
then a teabag with nutmeg, cloves, ginger--less than half a teaspoon of any of them, less than a quarter teaspoon ginger
I heated it 7 minutes on high and 10 more minutes on medium. It's about as hot as coffee... and not so exotic at all. But ohhh so good on a freezing cold day! My insides are starting to thaw. :)
No clue...it was bland...tasted vaguely cheesy...had meat in it....blech...i think they just shredded cabbage and put it in.... :| Mines is soooo much better. I even make it into a casserole...almost like a reuben... :)
That is the worst thing I have heard in a while.
Yuch. Poor you.
A Reuben casserole would be right up my ally. Feel free to send one to me. I don't mind :) Reuben is my favorite sandwich though sometimes I make it with Turkey. One time I made it with fake sliced Turkey. Not bad.
How is that place in business with food that bad?
Mmmmmmmmmm... I am beginning to recover from gardening when the wind chill is down to 25 *-4 C, Urs! Am I nuts?!* because I mulled some cider.
It's funny how things which were always so exotic to me when I was growing up in the desert turn out to be so doggoned simple. I mulled it in the microwave in a covered bowl.
1 quart cider, room temperature
6 cinnamon sticks (broke them in half)
a few allspice berries
a few anise seeds
then a teabag with nutmeg, cloves, ginger--less than half a teaspoon of any of them, less than a quarter teaspoon ginger
I heated it 7 minutes on high and 10 more minutes on medium. It's about as hot as coffee... and not so exotic at all. But ohhh so good on a freezing cold day! My insides are starting to thaw. :)
Great idea! Micro Mulled cider! You would do well to publish articles, you have so many great ideas.
I love good cider.
Great idea! Micro Mulled cider! You would do well to publish articles, you have so many great ideas.
I love good cider.
Thank you! I confess, tis the old Tupperware dealer in me that thinks of these things. I used my Stack Cooker. LOVE that thing! :cheesy: I know some people keep mulled cider in a crockpot but I would have to get a third one, a smaller one... not that it's impossible, mind you! There's one on sale for $11 right now lol.... but I already have the Stack Cooker. :)
I do too-- esp. hard ciders.
:|
Thank you! I confess, tis the old Tupperware dealer in me that thinks of these things. I used my Stack Cooker. LOVE that thing! :cheesy: I know some people keep mulled cider in a crockpot but I would have to get a third one, a smaller one... not that it's impossible, mind you! There's one on sale for $11 right now lol.... but I already have the Stack Cooker. :)
Wow $11? Amazing. How small?
What is a stack cooker?
I do too-- esp. hard ciders.
:|
I like hard cider too but check the labels, many of them contain the evil sodium metabisulphite that I am highly allergic too
Wow $11? Amazing. How small?
What is a stack cooker?
The crockpot is a 1 quart.
A Stack Cooker is a microwave cooking system. The bowls are round and they stack together to let you cook a main course, a side dish and a dessert all at once. I used the large bowl and the cover (lid) for the cider.
Here's a link. http://order.tupperware.com/coe/app/tup_show_item.show_item_detail?fv_item_category_co de=4000&fv_item_number=P10049001195
The crockpot is a 1 quart.
A Stack Cooker is a microwave cooking system. The bowls are round and they stack together to let you cook a main course, a side dish and a dessert all at once. I used the large bowl and the cover (lid) for the cider.
Here's a link. http://order.tupperware.com/coe/app/tup_show_item.show_item_detail?fv_item_category_co de=4000&fv_item_number=P10049001195
How cool. Thank you. I learn something every day in this thread.
Btw, I just received a pic of Sinagang, Filipino Tamarind Soup.
Some people know how to talk dirty in pics I'm telling ya.
So unfair *sigh* I love that soup.
Hey where is Ursy fairy?
What is it Monday afternoon in OZ?
Somewhere in here I had posted that I have not found an instant soup broth that I like. Let me correct that. I do like Knorr Vegetable broth and Better than Boullion vegetable broth. What I do not like is the high sodium count but if you use only a little bit and keep track of your sodium intake it should be ok.
As we are in soup season I realize that many of us are looking for quick ideas for warm hearty meals. So a good soup base is valuable.
That's so good to know! Bek's best friend is a vegetarian and I have been looking for a substitute for the chicken soup powder that I usually use.
Mmmmmmmmmm... I am beginning to recover from gardening when the wind chill is down to 25 *-4 C, Urs! Am I nuts?!*
O course you are nuts Catie! That's part of your charm!
It's Monday morning here, it's raining a bit, which is cooling the place down but making it all steamy as well.
I had a win yesterday! I am always looking for things Bek's best friend will eat. He's got a very limited palate and will basically only eat refined carbs and cheese - so, think macaroni cheese, welsh rarebit, pizzas with only cheese on them... sushi... that kind of thing. Kris jokes that the kid only eats things in a certain colour group - white to pale yellow. Lol.
I mashed a bit of pumpkin (fresh, we don't have tinned here), added some cream cheese, nutmeg, and some grated cheese and used it as a wonton filling. Success!
Though as I was saying to Sun before, it's probably more appropriate as a pasta filling, but anyway - he liked it, so it's a win!
I've been trying to think of ways to get more fresh vegetables into him, he doesn't eat much of anything, most of the time. Unless it's sweet things, he loves sweet things.
JustLovelyJenn
12-09-2012, 08:02 PM
What a great day. I thought I would share a very cool little foodie delight. I went to a new church today to visit, it was a bit of a drive but well worth the travel. The congregation was wonderful and welcoming and the sermon was touching and inspiring... BUT, onto the food.... This congregation has a meet and greet after and they offer a "Sunday Soup" each week for a $5 donation, people were sitting down and chatting over soup... What a GREAT idea, it looks really tasty this week too... next time I get to go, I will have to take along some cash!!
Nadeest
12-10-2012, 12:00 AM
Speaking of Italian food, when I was in my International Cuisine course, I drew northern Italy for my practical exam. I made Asiago Chicken, Rice with Savoy Cabbage (though I used a regular cabbage, instead, as it was all that was available), and topped the chicken with alfredo sauce.
I originally got the recipe for Rice and Savoy Cabbage from About.com, but modified it a bit for home use, so that it is less expensive to make. I have found that regular green cabbage works very well, and so does long grain rice. Originally, the recipe called for short grained rice, which is more expensive, at least in my area. This is my version of it:
1 1/4 cups Rice
1 lb Cabbage
1 Onion, peeled and finely chopped
4 Tablespoons olive oil
1/4 cup Unsalted Butter
3/4 cup Parmesan cheese ( I often substitute some Asiago cheese, for part of the Parmesan)
Salt and White Pepper to taste
1 quart Beef broth, stock, or unsalted bouillion (meat or vegetable), simmering
After you take off the outer leaves of the Cabbage, cut the cabbage into shreds.
Heat the Olive Oil and Butter in a pot and saute the chopped Onion until it is translucent golden in color. Add the cabbage and continue cooking, stirring them about, until they have wilted. Add a cup of hot broth (stock) to the pot, cover, and simmer on low for about 20 minutes. Remember to stir it occasionally.
Stir in the rice, add the rest of the stock, and check the seasoning. Simmer until the rice is fully cooked. Add the cheese in, do a final check of the seasoning, and serve.
That's so good to know! Bek's best friend is a vegetarian and I have been looking for a substitute for the chicken soup powder that I usually use.
O course you are nuts Catie! That's part of your charm!
It's Monday morning here, it's raining a bit, which is cooling the place down but making it all steamy as well.
I had a win yesterday! I am always looking for things Bek's best friend will eat. He's got a very limited palate and will basically only eat refined carbs and cheese - so, think macaroni cheese, welsh rarebit, pizzas with only cheese on them... sushi... that kind of thing. Kris jokes that the kid only eats things in a certain colour group - white to pale yellow. Lol.
I mashed a bit of pumpkin (fresh, we don't have tinned here), added some cream cheese, nutmeg, and some grated cheese and used it as a wonton filling. Success!
Though as I was saying to Sun before, it's probably more appropriate as a pasta filling, but anyway - he liked it, so it's a win!
I've been trying to think of ways to get more fresh vegetables into him, he doesn't eat much of anything, most of the time. Unless it's sweet things, he loves sweet things.
OK I really do have to make this for mini diva. If you can feed this to a kid that likes white to pale yellow processed food only,it truly is a great idea. Our next challenge with mini diva is getting her to eat more protein. When she is with her friends it is as though cheese is the only food source on the planet next to bread, but, to her credit she has started eating salad. So salad and pizza with the teenagers. Aye. I may survive the teen years. May.
What a great day. I thought I would share a very cool little foodie delight. I went to a new church today to visit, it was a bit of a drive but well worth the travel. The congregation was wonderful and welcoming and the sermon was touching and inspiring... BUT, onto the food.... This congregation has a meet and greet after and they offer a "Sunday Soup" each week for a $5 donation, people were sitting down and chatting over soup... What a GREAT idea, it looks really tasty this week too... next time I get to go, I will have to take along some cash!!
Hey Jenn I was just telling one of my friends who is in seminary in MN and becoming a UU minister that you really liked the congregation. Yay. Win. She was very happy to hear that.
Coffee hour in our congregations can be pretty creative. At my home congregation in CA they are rolling out Tamales right about now.
Speaking of Italian food, when I was in my International Cuisine course, I drew northern Italy for my practical exam. I made Asiago Chicken, Rice with Savoy Cabbage (though I used a regular cabbage, instead, as it was all that was available), and topped the chicken with alfredo sauce.
I originally got the recipe for Rice and Savoy Cabbage from About.com, but modified it a bit for home use, so that it is less expensive to make. I have found that regular green cabbage works very well, and so does long grain rice. Originally, the recipe called for short grained rice, which is more expensive, at least in my area. This is my version of it:
1 1/4 cups Rice
1 lb Cabbage
1 Onion, peeled and finely chopped
4 Tablespoons olive oil
1/4 cup Unsalted Butter
3/4 cup Parmesan cheese ( I often substitute some Asiago cheese, for part of the Parmesan)
Salt and White Pepper to taste
1 quart Beef broth, stock, or unsalted bouillion (meat or vegetable), simmering
After you take off the outer leaves of the Cabbage, cut the cabbage into shreds.
Heat the Olive Oil and Butter in a pot and saute the chopped Onion until it is translucent golden in color. Add the cabbage and continue cooking, stirring them about, until they have wilted. Add a cup of hot broth (stock) to the pot, cover, and simmer on low for about 20 minutes. Remember to stir it occasionally.
Stir in the rice, add the rest of the stock, and check the seasoning. Simmer until the rice is fully cooked. Add the cheese in, do a final check of the seasoning, and serve.
You found my keyword "Asiago". Very nice. I bet this would make a nice risotto as well.
OK I really do have to make this for mini diva. If you can feed this to a kid that likes white to pale yellow processed food only,it truly is a great idea. Our next challenge with mini diva is getting her to eat more protein. When she is with her friends it is as though cheese is the only food source on the planet next to bread, but, to her credit she has started eating salad. So salad and pizza with the teenagers. Aye. I may survive the teen years. May.
Does mini diva like any kind of risotto? Next thing I am going to try for Bek's friend is arancini balls... I have a butternut squash and apple risotto recipe that's really nice.
Does mini diva like any kind of risotto? Next thing I am going to try for Bek's friend is arancini balls... I have a butternut squash and apple risotto recipe that's really nice.
Good idea! I never made her risotto but will try that. She loves Romano cheese
Sun--
Do you find that evil stuff in Organic Ciders?
Curious.
I'm thankful for today, I don't have class til 1300. Sleeping in rules, esp. on a Monday. I am going to make myself a small egg sammich.
Happy Eating!
JustLovelyJenn
12-10-2012, 12:18 PM
The elementary school i work at gives out healthy snacks twice a day at recess. I am loving this... they are expounding the kids to unusual foods they are not likely to see at home, especially in this very low income community. So far this year some of the selections have been permissions, parsnips, Asian pears, and spinach salad... its my favorite time of the day.
Sun--
Do you find that evil stuff in Organic Ciders?
Curious.
I'm thankful for today, I don't have class til 1300. Sleeping in rules, esp. on a Monday. I am going to make myself a small egg sammich.
Happy Eating!
One time I found a non sulphite Hard Cider at Trader Joes. Never saw it again and cant recall the name. Too bad too because I am not much of a drinker but that is one product that I liked and would have liked to have on hand on a hot summer day. The problem with stuff like sodium metabisulphite and sulphites added as preservative is that if you don't read the label you can miss the fact that they were added to a drink. So I can never order a margarita or anything with sour mix because if the mix is not fresh juice, there is usually sulphite added to the fruit juice.
The elementary school i work at gives out healthy snacks twice a day at recess. I am loving this... they are expounding the kids to unusual foods they are not likely to see at home, especially in this very low income community. So far this year some of the selections have been permissions, parsnips, Asian pears, and spinach salad... its my favorite time of the day.
Persimmons and Aisan pears? Wow. Hard to come by in general. I would be curious to know where they are sourcing from. Perhpaps a local farmer?
Sachita
12-10-2012, 02:39 PM
I'm an ingredient snob. lol I think nothing of spending 20 bucks on a great bottle of extra virgin olive oil or balsamic vinegar. I will drive several hours to purchase a special cut of grass fed meat. I can't pass Marshalls without going inside to see what kind of goodies I can find marked down in the gourmet food section. Sometimes I can find the most amazing things and other times its a bust. I just bought a wonderful ginger & lime sauce to use as a marinade for shrimp. It was really yummy and only 3.99.
I bought a wonderful bottle of balsamic marked down to 6.99. Vinegars can be hit or miss. This was a total HIT! I will be buying this again and I will be carting my ass back to Marshalls to see if they have any more for 6.99. It's really that amazing and trust me, I'm a total snob.
http://shop.sicklesmarket.com/products/aceto-balsamico-di-giusepe-giusti-2-gold-medals/?utm_medium=cse&utm_source=amazon&utm_content=aceto-balsamico-di-giusepe-giusti-2-gold-medals
I just had a salad with organic baby greens, crumbled maytag blue cheese and I like to take EVOO and good balsamic mix and add just a few drops of agave to sweeten. This vinegar made it. Even though the EVOO was excellent I was savoring the vinegar.
Sachita
12-10-2012, 02:41 PM
Speaking of Italian food, when I was in my International Cuisine course, I drew northern Italy for my practical exam. I made Asiago Chicken, Rice with Savoy Cabbage (though I used a regular cabbage, instead, as it was all that was available), and topped the chicken with alfredo sauce.
I originally got the recipe for Rice and Savoy Cabbage from About.com, but modified it a bit for home use, so that it is less expensive to make. I have found that regular green cabbage works very well, and so does long grain rice. Originally, the recipe called for short grained rice, which is more expensive, at least in my area. This is my version of it:
1 1/4 cups Rice
1 lb Cabbage
1 Onion, peeled and finely chopped
4 Tablespoons olive oil
1/4 cup Unsalted Butter
3/4 cup Parmesan cheese ( I often substitute some Asiago cheese, for part of the Parmesan)
Salt and White Pepper to taste
1 quart Beef broth, stock, or unsalted bouillion (meat or vegetable), simmering
After you take off the outer leaves of the Cabbage, cut the cabbage into shreds.
Heat the Olive Oil and Butter in a pot and saute the chopped Onion until it is translucent golden in color. Add the cabbage and continue cooking, stirring them about, until they have wilted. Add a cup of hot broth (stock) to the pot, cover, and simmer on low for about 20 minutes. Remember to stir it occasionally.
Stir in the rice, add the rest of the stock, and check the seasoning. Simmer until the rice is fully cooked. Add the cheese in, do a final check of the seasoning, and serve.
oh yummy thank you! I'm going to try this.
I'm an ingredient snob. lol I think nothing of spending 20 bucks on a great bottle of extra virgin olive oil or balsamic vinegar. I will drive several hours to purchase a special cut of grass fed meat. I can't pass Marshalls without going inside to see what kind of goodies I can find marked down in the gourmet food section. Sometimes I can find the most amazing things and other times its a bust. I just bought a wonderful ginger & lime sauce to use as a marinade for shrimp. It was really yummy and only 3.99.
I bought a wonderful bottle of balsamic marked down to 6.99. Vinegars can be hit or miss. This was a total HIT! I will be buying this again and I will be carting my ass back to Marshalls to see if they have any more for 6.99. It's really that amazing and trust me, I'm a total snob.
http://shop.sicklesmarket.com/products/aceto-balsamico-di-giusepe-giusti-2-gold-medals/?utm_medium=cse&utm_source=amazon&utm_content=aceto-balsamico-di-giusepe-giusti-2-gold-medals
I just had a salad with organic baby greens, crumbled maytag blue cheese and I like to take EVOO and good balsamic mix and add just a few drops of agave to sweeten. This vinegar made it. Even though the EVOO was excellent I was savoring the vinegar.
There is nothing quite like a great olive oil or vinegar. It seems that each one that I try has totally different character and nuances.
When I return to NY I am going to seek out a Greek Calamata olive oil in a little Greek neighborhood in the city. A true Calamata oil is not always easy to come by. I'll let you all know what I find. One of the things that I miss this time of year are fresh ripe tomato's with good EVOO and Balsamic. A little sea salt and I am happy.
spritzerJ
12-10-2012, 06:04 PM
Sun--
Do you find that evil stuff in Organic Ciders?
Curious.
I'm thankful for today, I don't have class til 1300. Sleeping in rules, esp. on a Monday. I am going to make myself a small egg sammich.
Happy Eating!
I'm allergic to the evil stuff and find going organic is a good way to go to avoid it. Since preservatives and additives that enhance flavor are not included.
I'm also allergic to sulfites, nitrates and SLS in soaps/shampoos. Which is super fun. Okay not so much but it does help me eat fresher and cook more. You'd be surprised by where you find sulfites...
bottled water:
http://www.allergysulfiteinwater.com/sulfitebybrands.html
about the allergy in general...
http://www.beatcfsandfms.org/html/Sulfides.html
ruffryder
12-10-2012, 06:04 PM
...
A Reuben casserole would be right up my ally. Feel free to send one to me. I don't mind :) Reuben is my favorite sandwich though sometimes I make it with Turkey. One time I made it with fake sliced Turkey. Not bad.
Mmmm Reuben is one of my fav sandwiches too. Someone turned me onto it recently in the past few years. I like fresh deli bread toasted then some corned beef and brisket with swiss cheese add some thousand island a bit of mustard and sauerkraut and you have yourself a delish sammich!
happy Monday everybody. Any exciting food recipes ya'll are up to this week? Any thing brewing for Xmas?
Tonight I'm making some ground beef and bean green chili burritos with diced onions and tomatoes and some shredded cheddar.
I want to make some pumpkin emapanadas and some sugar cookies for xmas!
spritzerJ
12-10-2012, 06:08 PM
One time I found a non sulphite Hard Cider at Trader Joes. Never saw it again and cant recall the name. Too bad too because I am not much of a drinker but that is one product that I liked and would have liked to have on hand on a hot summer day. The problem with stuff like sodium metabisulphite and sulphites added as preservative is that if you don't read the label you can miss the fact that they were added to a drink. So I can never order a margarita or anything with sour mix because if the mix is not fresh juice, there is usually sulphite added to the fruit juice.
Totally true. If I need a margarita I take my benedryl and some pepcid to help with the allergic reaction.
Again organic lemon juice is usually how I have to go if I am not juicing my own. And orange juice... sometimes I really miss it.
JustLovelyJenn
12-10-2012, 06:31 PM
I will have to ask the cooks.... I am curious too. I know the snack program is funded through a grant.
On a side note, I just saw how many typos were in that post... It made me so sad... I hate posting from my phone for that reason. Auto correct is evil.
Persimmons and Aisan pears? Wow. Hard to come by in general. I would be curious to know where they are sourcing from. Perhpaps a local farmer?
I'm allergic to the evil stuff and find going organic is a good way to go to avoid it. Since preservatives and additives that enhance flavor are not included.
I'm also allergic to sulfites, nitrates and SLS in soaps/shampoos. Which is super fun. Okay not so much but it does help me eat fresher and cook more. You'd be surprised by where you find sulfites...
bottled water:
http://www.allergysulfiteinwater.com/sulfitebybrands.html
about the allergy in general...
http://www.beatcfsandfms.org/html/Sulfides.html
Wow thank you for the links. I was not aware of the bottled water being treated. UGH. What a nightmare.
I will have to ask the cooks.... I am curious too. I know the snack program is funded through a grant.
On a side note, I just saw how many typos were in that post... It made me so sad... I hate posting from my phone for that reason. Auto correct is evil.
Please do not worry about typo's. If I were sending from my phone it would be a train wreck ;)
Truly.
So..I did a really stupid thing and had chocolate covered espresso beans and coffee hours ago and now am still awake and have an early flight. Smart! I am going to be having coffee in Denver and then lunch in Charlotte. Dinner in NY. How cool is that? I cant wait.
Maybe I should pack some coffee beans for tomorrow night, I am sure that they will come in handy ;)
Sachita
12-11-2012, 06:38 AM
So..I did a really stupid thing and had chocolate covered espresso beans and coffee hours ago and now am still awake and have an early flight. Smart! I am going to be having coffee in Denver and then lunch in Charlotte. Dinner in NY. How cool is that? I cant wait.
Maybe I should pack some coffee beans for tomorrow night, I am sure that they will come in handy ;)
I take my coffee and agave with me when I travel. I had to stop drinking coffee for a while. Now i drink one cup but its not as strong as I really like. I bought this thing called an AeroPress and its the most amazing thing. It takes minutes and takes a lot of acid out of the coffee.
I can't drink coffee past 2PM or I'll have trouble sleeping. Of course most of the time I'm in bed by 8.
Charlotte is great! I'm only 4 hours north of there.
ruffryder
12-11-2012, 09:37 AM
GOOD MORNING!
who likes french toast?
I'm gonna make some with cinnamon and some peanut butter and syrup on top. I saw some with the peanut butter inside and some bananas mmm I want to try that too!
http://www.about-recipes.com/imgrec/304895-French-Toast-Bund.jpg
I love french toast.
My honey made the other day w/ cranberry *walnut bread with a cinnamon/almond custard.
I like maple with mine--
or sometimes with yogurt and berries
or sometimes with pb / syrup.
Just depends on the mood and type of bread.
Sachita
12-11-2012, 02:03 PM
I'm going to make Indian curry- butter chicken.
I just got a curry leaf plant I'm growing inside. Its still young but I'm tempted to yank a few of its leaves.
Okiebug61
12-11-2012, 03:09 PM
I'm going to make Indian curry- butter chicken.
I just got a curry leaf plant I'm growing inside. Its still young but I'm tempted to yank a few of its leaves.
If you like curry try this sometime. It's awesome
http://allrecipes.com/Recipe/Curried-Meatloaf/
Sachita
12-11-2012, 03:18 PM
If you like curry try this sometime. It's awesome
http://allrecipes.com/Recipe/Curried-Meatloaf/
Thanks. let me change this a little. Change it to ground lamb, get rid of the oats (ewwww) use more egg, use curry paste, add Garam Masala Spice, replace the apples with mango but add a little more, keep the raisins or use figs. Definitely nix the ketchup, add some heavy cream.
Thanks for the idea. Now I;m going to have to go make it.
I take my coffee and agave with me when I travel. I had to stop drinking coffee for a while. Now i drink one cup but its not as strong as I really like. I bought this thing called an AeroPress and its the most amazing thing. It takes minutes and takes a lot of acid out of the coffee.
I can't drink coffee past 2PM or I'll have trouble sleeping. Of course most of the time I'm in bed by 8.
Charlotte is great! I'm only 4 hours north of there.
Talking about agave-- I thought you'd be interested in this article (http://www.foodrenegade.com/agave-nectar-good-or-bad/). I use to use agave in most of everything (baking, drinks, food) but I had an awful spike in my sugars and talked with my MD about it and it turns out its not really that good for you. Its not a natural sweetener. Check it out!!
Also, you can buy low - acid coffee-- http://www.puroast.com/ -- I have found that this one tastes pretty good.
:tea:
If you like curry try this sometime. It's awesome
http://allrecipes.com/Recipe/Curried-Meatloaf/
funny you posted this--
I just had for lunch a curried veggie turkey loaf-- My honey's mom makes it and its delish.
:cigar2:
Sachita
12-11-2012, 03:39 PM
Talking about agave-- I thought you'd be interested in this article (http://www.foodrenegade.com/agave-nectar-good-or-bad/). I use to use agave in most of everything (baking, drinks, food) but I had an awful spike in my sugars and talked with my MD about it and it turns out its not really that good for you. Its not a natural sweetener. Check it out!!
Also, you can buy low - acid coffee-- http://www.puroast.com/ -- I have found that this one tastes pretty good.
:tea:
awww dang that sucks huh? lol It's always something. But I;m good with honey too. Thank you for bringing this to my attention.
JustLovelyJenn
12-11-2012, 06:13 PM
GOOD MORNING!
who likes french toast?
I'm gonna make some with cinnamon and some peanut butter and syrup on top. I saw some with the peanut butter inside and some bananas mmm I want to try that too!
http://www.about-recipes.com/imgrec/304895-French-Toast-Bund.jpg
This is exactly what I am in the mood for!!! I guess I know what I am doing for dinner at my house tonight... breakfast for dinner... its a house favorite.
Good Morning Delicious People!!
Greetings from the Empire State
It is a sunny 45 degree's out here on eastern long island and the ocean breeze is amazing, especially after some time in the dry desert air.
How is everyone doing? I am jet lagged but will recover. Its so nice to be back home for the holidays.
This morning I had a real NY everything bagel and have to say, if you are going to do carbs, this is the way to go. Nothing quite like it. My sweetheart and I have an ongoing joke about bagels. She scoops them out and has everyone in her office doing the same thing. This is supposed to be a way of "saving calories" but then she slipped one day and said "this makes more room for the cream cheese" Aha, I thought. This is the part of the diva conspiracy, as they try to encourage carb lovers like me to toss out the heart of the sacred NY bagel. Well, as a result of this bagel massacre that occurs in her midst, she never prepares a bagel and hands it to me. Ever. I usually head to a bagel temple, where the body of the bagel is appreciated for the iconic art that it is.
This morning in my jet lagged delirium however, she got me. I received a sweet text asking me to bring her coffee at work. As I headed to the coffee shop she sent another text asking me if I wanted a bagel since they had a delivery at her office today for the patients. Sure, I replied.
So..I get to the office and was distracted saying hello to all of her co workers (who by the way all had to show me their new manicures because another co worker just opened her own nail spa and has a nail artist there who does amazing work, I mean amazing, like Swarovski crystal inlays, crazy, styling, NY bling nail art) when she handed me an everything bagel, wrapped up. So after a few minutes, I left. When I unwrapped the bagel later on, I realized that it was in fact, scooped. Dayum!! Well, I can be glad for the calories that saved me, but I was really looking forward to the whole bagel. Eventually a request for ice cream is going to hit my phone and I am seriously thinking about replacing it with frozen yogurt (which she does not care for) and attaching a note "its less calories honey :)" lol.
As funny as that might be, I would seriously not do that and disappoint her.
Ok so that is my bagel story for today. Perhaps I will have better luck with a slice of real NY pizza. Funny how whenever I have been away for a while I go right for the NY classics.
Another thing that I am looking forward to as the waters on the eastern seaboard get colder is oysters. We can get Wellfleet oysters from Cape Cod and they are amazing. The colder the better. I can knock out 2 dozen for a snack in no time. Shucking them is not so much fun but worth it.
So what are all of you delicious people up to today?
JustLovelyJenn
12-13-2012, 01:51 AM
After the bullying fiasco with my son yesterday, I decided it was time for a piled high ice cream sundae!!! We got some good, all natural strawberry ice cream, and all the fixings to go with it.... Mine ended up with bananas, ice cream, hot fudge, hot caramel, crushed up oreo cookies, whipped cream, and of course, it was topped with cherries!! (with a side of a lactose pill so I could enjoy it and not pay for it too bad later)
On a side note... we make our own caramel, and its the most amazingly simple recipe I have ever seen.
Place a can of sweetened condensed milk in a large pan of water on top of a rack so its not touching the bottom. Keep at a low boil for 6 hours, adding water as needed so the can is always covered... open, and enjoy...
After the bullying fiasco with my son yesterday, I decided it was time for a piled high ice cream sundae!!! We got some good, all natural strawberry ice cream, and all the fixings to go with it.... Mine ended up with bananas, ice cream, hot fudge, hot caramel, crushed up oreo cookies, whipped cream, and of course, it was topped with cherries!! (with a side of a lactose pill so I could enjoy it and not pay for it too bad later)
On a side note... we make our own caramel, and its the most amazingly simple recipe I have ever seen.
Place a can of sweetened condensed milk in a large pan of water on top of a rack so its not touching the bottom. Keep at a low boil for 6 hours, adding water as needed so the can is always covered... open, and enjoy...
Bullying fiascos are never good - I hope all parties have recovered. Your sundae sounds incredible!
And yes, that method makes the best caramel ever.
Speaking of which, I thought you might like this "experiments in dulce de leche". While it doesn't provide any surprises, I think it's still interesting...
http://theheartoffood.com/experiments-in-dulce-de-leche-2-a-question-of-time/
When I unwrapped the bagel later on, I realized that it was in fact, scooped. Dayum!!
Noooooo! That is the best bit! I hope to try and make bagels some day... the recipe tells me that you boil them first before baking. I think that's interesting!
Another thing that I am looking forward to as the waters on the eastern seaboard get colder is oysters. We can get Wellfleet oysters from Cape Cod and they are amazing. The colder the better. I can knock out 2 dozen for a snack in no time. Shucking them is not so much fun but worth it.
I LOVE oysters. I had a vegetarian friend who used to say she wouldn't eat anything with eyes. I said to her, "so that means you wouldn't eat a potato, but you'd eat an oyster?" She totally didn't get it.
After the bullying fiasco with my son yesterday, I decided it was time for a piled high ice cream sundae!!! We got some good, all natural strawberry ice cream, and all the fixings to go with it.... Mine ended up with bananas, ice cream, hot fudge, hot caramel, crushed up oreo cookies, whipped cream, and of course, it was topped with cherries!! (with a side of a lactose pill so I could enjoy it and not pay for it too bad later)
On a side note... we make our own caramel, and its the most amazingly simple recipe I have ever seen.
Place a can of sweetened condensed milk in a large pan of water on top of a rack so its not touching the bottom. Keep at a low boil for 6 hours, adding water as needed so the can is always covered... open, and enjoy...
Hi Jenn,
I saw your post about the bullying and am really glad that you are confronting the oppressive system that allows that to happen. Great job! Definitely worthy of many ice cream rewards. I hope that your son is doing ok too, it is never fun to be bullied. It can be so confusing for kids.
Ok I can seriously NOT make caramel. :| I will have a teenager bouncing off the walls for days. She will suddenly start sneaking in cans of sweetened condensed milk. She will pretend to go to SAT study classes but will secretly be making caramel with her friends in someone's backyard. I see the writing on the wall, the red flags are not going to get by me this time. We had a 1950's themed party at work this summer and I brought home bags of candy and 50's style snacks like Twinkies that were intended to be fun fluff decorative items for the dessert buffet...omg huge mistake. Sugar high kid.
Ok maybe I will make caramel for Christmas.
Maybe
cinnamongrrl
12-13-2012, 08:15 AM
Hi Jenn,
I saw your post about the bullying and am really glad that you are confronting the oppressive system that allows that to happen. Great job! Definitely worthy of many ice cream rewards. I hope that your son is doing ok too, it is never fun to be bullied. It can be so confusing for kids.
Ok I can seriously NOT make caramel. :| I will have a teenager bouncing off the walls for days. She will suddenly start sneaking in cans of sweetened condensed milk. She will pretend to go to SAT study classes but will secretly be making caramel with her friends in someone's backyard. I see the writing on the wall, the red flags are not going to get by me this time. We had a 1950's themed party at work this summer and I brought home bags of candy and 50's style snacks like Twinkies that were intended to be fun fluff decorative items for the dessert buffet...omg huge mistake. Sugar high kid.
Ok maybe I will make caramel for Christmas.
Maybe
Do you uhh.....need our address again...???
<<lovesssss caramelllll....toffee too...js :)
Bullying fiascos are never good - I hope all parties have recovered. Your sundae sounds incredible!
And yes, that method makes the best caramel ever.
Speaking of which, I thought you might like this "experiments in dulce de leche". While it doesn't provide any surprises, I think it's still interesting...
http://theheartoffood.com/experiments-in-dulce-de-leche-2-a-question-of-time/
Nice link Ursy thank you. Interesting how the results were sampled after the dulce de leche solidified. I think that I would want to sample the warm product.
Noooooo! That is the best bit! I hope to try and make bagels some day... the recipe tells me that you boil them first before baking. I think that's interesting!
Bagels are fun to make. The boiling water is the key. There are many theories in NY as to how to make a great bagel. What I have found when consulting with the bagel experts is that you can never skip the boiling step and expect to get a real bagel out of the deal. Some people try to do this and the interior is fluffy not dense and chewy. It may look like a bagel but it is a bagel fraud. Also, the oven that the bagel is baked in makes it. My favorite places use older stone ovens. A brick oven would work as well. A wood fire would be ideal but even a gas heated stone oven where the bagels are cooked on the stone, make the crust hard and crispy and that quick shock of heat seals in the now formed (by boiling) strong gluten strands. This is really an art as much as it is a science.
When I was going to school in NYC back in the day (seems like forever ago now) I would stop by H&H bagels and look to see what was coming out of the big stone ovens (looks similar to huge pizza oven) and get one of those bagels while they were hot. I recall stepping outside into the brutally cold winter mornings with a hot bagel and eating it as I walked down the street to school, thinking that this was the best thing ever. All for about .50 cents.
The bagel police aka Mi Amore, believes that she is helping me by deconstructing the bagel. I really don't to have to sneak around for a bagel. Imagine? It feels so wrong, so dishonest. Some guys sneak away to a strip club with their buddies, I am gonna wind up sneaking off for a bagel or slice of pizza with mine ;)
We both love to eat so, since I am the one who has the challenges with gaining weight, she has become carb police. You would never know that she can eat as much as she does because she clearly burns it off. So people are always asking her how she stays so thin and this is one of her tips. Scoop the bagel.
I LOVE oysters. I had a vegetarian friend who used to say she wouldn't eat anything with eyes. I said to her, "so that means you wouldn't eat a potato, but you'd eat an oyster?" She totally didn't get it.
LOL that is truly funny.
I love oysters too. I have been trying to figure out how to prepare them for Christmas. I think that I will do one platter of raw oysters and one platter of baked oysters, 3 different ways. M.A.'s oldest daughter is coming in from college in CA for 2 weeks and she loves food too, so she will enjoy the oysters as well. Now to decided on the 3 preparations. I am thinking Rockefeller for one. Perhaps a twist on it, and get rid of the Pernod. Not my favorite part. Any suggestions?
Also, the oven that the bagel is baked in makes it. My favorite places use older stone ovens. A brick oven would work as well. A wood fire would be ideal but even a gas heated stone oven where the bagels are cooked on the stone, make the crust hard and crispy and that quick shock of heat seals in the now formed (by boiling) strong gluten strands. This is really an art as much as it is a science.
I have to make do with an electric oven, but at least I have a pizza stone. Love my pizza stone, it's awesome.
Do you uhh.....need our address again...???
<<lovesssss caramelllll....toffee too...js :)
Oh hello caramel girl.
If I make caramel you will get a care package for sure.
Toffee is a good idea too. Hmmmm...
I recall a time in the past when I announced to my gf that I was going to study making confections. The reply cracked me up;
"you have just made yourself 98% more attractive to most women with that simple statement"
Omg I laughed so hard. In any case, I have been engaged in a self study but would love to work with someone who is really good at working with chocolate.
I have to make do with an electric oven, but at least I have a pizza stone. Love my pizza stone, it's awesome.
The pizza stone will do the trick.
Also research the preferred types of wheat that are used in bagel making. Not your run of the mill wheat. Ha. Mill. Funny. I seriously need more coffee.
I love oysters too. I have been trying to figure out how to prepare them for Christmas. I think that I will do one platter of raw oysters and one platter of baked oysters, 3 different ways. M.A.'s oldest daughter is coming in from college in CA for 2 weeks and she loves food too, so she will enjoy the oysters as well. Now to decided on the 3 preparations. I am thinking Rockefeller for one. Perhaps a twist on it, and get rid of the Pernod. Not my favorite part. Any suggestions?
I haven't had oysters rockefeller yet, but it sounds really good to me.
I haven't tried this one yet either, but I think it could be good!
Finely grate ˝ a thumb-sized piece of peeled ginger and mix with 6 tablespoons of rice wine vinegar, 1 finely chopped and deseeded red chilli and a little finely sliced fresh coriander. Stir in a teaspoon of sugar until dissolved. Serve in a dish with the oysters.
http://www.jamieoliver.com/recipes/seafood-recipes/oysters-with-chilli-ginger-rice-wine
We went to a persian restaurant a few years ago and had an appetizer of oysters and caviar with sour cream. It wasn't a combination I would have thought of by myself but it was absolutely wonderful!
I haven't had oysters rockefeller yet, but it sounds really good to me.
I haven't tried this one yet either, but I think it could be good!
Finely grate ˝ a thumb-sized piece of peeled ginger and mix with 6 tablespoons of rice wine vinegar, 1 finely chopped and deseeded red chilli and a little finely sliced fresh coriander. Stir in a teaspoon of sugar until dissolved. Serve in a dish with the oysters.
http://www.jamieoliver.com/recipes/seafood-recipes/oysters-with-chilli-ginger-rice-wine
We went to a persian restaurant a few years ago and had an appetizer of oysters and caviar with sour cream. It wasn't a combination I would have thought of by myself but it was absolutely wonderful!
Jaime Oliver's dipping sauce is similar to one that I make but I do not use coriander and I use soy sauce. I like to serve that one with a cucumber salad that is just thinly shaved cucumbers and sweet onion (I do this on the mandoline) with rice vinegar, sugar, water, salt.. Let the cucumbers sit for a few hours and become soft. Then I shuck the oysters and lay some cucumber slices at the bottom of the shell. Replace the oyster. The oyster and cucumber are eaten together. You can drizzle a little of the sauce on top.
The combo of sour cream and caviar on top of the oyster is very popular in NY. That combo has long been used as a way to showcase good caviar. I like the Tobiko and Masago from Japan very much. I like to work some Nori into a wrap for a small rice cup for hand rolled sushi (think ball of sushi rice, small enough to be pressed into a small cup, then wrap a piece of Nori around that) and top off with a fresh oyster and some orange Tobiko.
Sachita
12-13-2012, 09:12 AM
Oh dang oysters rockefeller! what a great idea for the weekend. I don't serve them on a shell. I refer just using a ramekin and stuffing a few in there like a little baby casserole. I have some meyer lemons. I prefer more of a lemony taste and use fresh baby spinach.
I have a pizza stone and make a rustic pizza. I'd love to get better at making dough tho. I suck at baking
Sachita
12-13-2012, 09:16 AM
Sun I;m jealous. NY has the best pizza. Next best place is Florida mainly because of all the New Yorkers!
Oh dang oysters rockefeller! what a great idea for the weekend. I don't serve them on a shell. I refer just using a ramekin and stuffing a few in there like a little baby casserole. I have some meyer lemons. I prefer more of a lemony taste and use fresh baby spinach.
I have a pizza stone and make a rustic pizza. I'd love to get better at making dough tho. I suck at baking
Great idea, small ramekins. I may do just that. Yeah I really need to rework the Rockefeller. The Pernod is a familiar flavor after years of eating them but I just do not care for it so much. I may also do a version of Oysters Casino, usually done with clams on the 12 shell. Roasted Red pepper slice, a little garlic, and a piece of bacon on top of the oyster, a little butter and some good Romano cheese, pop it in the oven for 3 minutes. I rarely make this but it is a very popular dish at waterfront seafood places around NY.
Sun I;m jealous. NY has the best pizza. Next best place is Florida mainly because of all the New Yorkers!
The pizza really is insanely good. I'm going to take my teenager out for pizza this weekend that is her favorite thing to go out for. There is a place close to my hometown that has been making pizza the same way since I was a teenager. Now this is our favorite spot to go to. If we can get in, the place is packed all the time. What a gold mine.
When I go to FL I will ask you where to go for Pizza because I have yet to find good pizza down there. Good Jewish Deli's yes. Pizza, not yet.
ruffryder
12-13-2012, 11:40 AM
The pizza really is insanely good. I'm going to take my teenager out for pizza this weekend that is her favorite thing to go out for. There is a place close to my hometown that has been making pizza the same way since I was a teenager. Now this is our favorite spot to go to. If we can get in, the place is packed all the time. What a gold mine.
When I go to FL I will ask you where to go for Pizza because I have yet to find good pizza down there. Good Jewish Deli's yes. Pizza, not yet.
If you're near St Augustine. Go to Carmelo's Marketplace and Pizzeria. NY Style Brick Oven made with deli fresh meats and cheeses! Mmmm Hoping to get down there around Christmas time so I can enjoy some!
Okiebug61
12-13-2012, 12:22 PM
These are by far the best freaking breadsticks on the planet earth and the local restaurant that made them just up and quit one day. No warning, no offers to sell the place. Pinocchios was an icon for the entire town. Alas though someone has gotten ahold of the receipe and if you follow the directions excatly you can't tell the difference. Yummy!
http://students.ou.edu/C/Inger.C.Cobb-1/docs/pinocchiosbreadsticks/pinocchiosbreadsticks.swf
ruffryder
12-13-2012, 12:35 PM
There it is.. a pic of my enchiladas.
I'll be making these again tonight!
https://sphotos-b.xx.fbcdn.net/hphotos-ash4/p206x206/374067_430164263713539_464938862_n.jpg
JustLovelyJenn
12-13-2012, 12:35 PM
What an amazing morning read... Oysters, pizza, bagels, and sweets... I think I have gone to foodie heaven...
You all brought on a series of wonderful pleasant memories for me today. The caramel is something my family has been making for years, but would you believe I never put it together with dulce de leche? How strange. I really want to play with cooking times right now... but I have to finish off the 4 cans in the fridge first... We make it because it is a corn syrup free alternative for my daughters allergies. Thank you for the amazing article Ursy.
There is an oyster farm here, headed out to the ocean. They have fantastic bumper stickers that are all over town... "shuck me, suck me, eat me raw" my mother hates these, and I love them. BUT, what I think of most often when I think of oysters farms is the piles and piles of oyster shells that are by that place. I think its just beautiful to see them all spread over the ground... I will have to take some pictures.
I want pizza. Good pizza. I know that I am really missing out on that. Right after high school I spent some time working at a pizza place. I learned how to toss crusts and its probably still my favorite way to have them done. There is something so different in the texture of a hand tossed crust that makes the pizza perfect to me.
I am going to be daydreaming about food all day long. Thanks everyone!!
Okiebug61
12-13-2012, 12:40 PM
There it is.. a pic of my enchiladas.
I'll be making these again tonight!
https://sphotos-b.xx.fbcdn.net/hphotos-ash4/p206x206/374067_430164263713539_464938862_n.jpg
These look great!
Nadeest
12-13-2012, 08:37 PM
That is one thing that I plan on doing, on my winter break between classes. Learn how to temper chocolate, and to do it well. I've helped do it in class a couple of times, but I would not say that I am good at it, right now.
Bella~Vita
12-13-2012, 09:34 PM
The pizza really is insanely good. I'm going to take my teenager out for pizza this weekend that is her favorite thing to go out for. There is a place close to my hometown that has been making pizza the same way since I was a teenager. Now this is our favorite spot to go to. If we can get in, the place is packed all the time. What a gold mine.
When I go to FL I will ask you where to go for Pizza because I have yet to find good pizza down there. Good Jewish Deli's yes. Pizza, not yet.
Being from NY I have yet to find pizza that's like back home .... I miss home now I'm wanting ny pizza ..thanks guys .. lol
Good Morning, Good Afternoon and Good Night depending on where in the world you are!
How is everyone doing? I have some catching up to do and some photos to post. Suffice to say, I have been very busy but I want to share a few pics of some Filipino food that we had on Wed night that was really good. Will get back to that later.
I find that with so many types of prepared food venues available, I still like the small places that have not succumbed to commercialism and are still doing someones version of home cooking. These are the markets, shops, cafe's, diners, small restaurants, food trucks...that really color the American food scene for me. I have such an aversion to chain restaurants that it is unbelievable. Give me a small market with someone cooking in the back in a small kitchen and I am sure to get a better meal than any chain establishment.
So it is with this small Filipino place that we love. The owners run a small market and cafe. They cook, they do the buying, they make foods that were cooking in their Grandmothers kitchen back home in Manila. When my sweetheart eats this food she is transported back to her childhood. The journey is one that I can relate to, and the layers of emotions that are invoked with every bite, bring up stories of happy childhood memories. Then, simply dining out becomes much more of an adventure and a time for family history.
Mini diva loves these outings and loves to learn about her ancestry/ I recall one Saturday in the summer when mini diva was invited to a big teenager part and told us that she would rather go out with us than be with her friends. Her Mom questioned her to make sure that she was feeling ok because we had never heard such a thing from a teen, but she was speaking from her heart, she loves to spend time with us, as we do with her. Our food outings are so much more than just eating food, we discuss history, geography, climate change, politics, farming, food production, cooking techniques, and more. I realize that so many kids would rather do anything than spend time with their parents on a Saturday night in the summer when they are 15, so I feel really blessed that we get to have her with us and have this time.
Ok time for more coffee and figuring out how to calm a very hyper 6 month old kitten.
If you're near St Augustine. Go to Carmelo's Marketplace and Pizzeria. NY Style Brick Oven made with deli fresh meats and cheeses! Mmmm Hoping to get down there around Christmas time so I can enjoy some!
Hey ruff, you are lucky to have a good pizza place over there. Never been to St Augustine but maybe one day. I have family down there.
These are by far the best freaking breadsticks on the planet earth and the local restaurant that made them just up and quit one day. No warning, no offers to sell the place. Pinocchios was an icon for the entire town. Alas though someone has gotten ahold of the receipe and if you follow the directions excatly you can't tell the difference. Yummy!
http://students.ou.edu/C/Inger.C.Cobb-1/docs/pinocchiosbreadsticks/pinocchiosbreadsticks.swf
Hey Okie, wow that is so sad that a well loved place would just close like that. Sorry to hear that. Wonder what happened. Check Dept of Health rating online, its all public info. If by any chance someone became ill from the food that could have caused a sudden shut down.
There it is.. a pic of my enchiladas.
I'll be making these again tonight!
https://sphotos-b.xx.fbcdn.net/hphotos-ash4/p206x206/374067_430164263713539_464938862_n.jpg
Nice work ruff! It would be nice if we could have a cooking event at the reunion, I would love to sample whatever it is that you all specialize in.
What an amazing morning read... Oysters, pizza, bagels, and sweets... I think I have gone to foodie heaven...
You all brought on a series of wonderful pleasant memories for me today. The caramel is something my family has been making for years, but would you believe I never put it together with dulce de leche? How strange. I really want to play with cooking times right now... but I have to finish off the 4 cans in the fridge first... We make it because it is a corn syrup free alternative for my daughters allergies. Thank you for the amazing article Ursy.
There is an oyster farm here, headed out to the ocean. They have fantastic bumper stickers that are all over town... "shuck me, suck me, eat me raw" my mother hates these, and I love them. BUT, what I think of most often when I think of oysters farms is the piles and piles of oyster shells that are by that place. I think its just beautiful to see them all spread over the ground... I will have to take some pictures.
I want pizza. Good pizza. I know that I am really missing out on that. Right after high school I spent some time working at a pizza place. I learned how to toss crusts and its probably still my favorite way to have them done. There is something so different in the texture of a hand tossed crust that makes the pizza perfect to me.
I am going to be daydreaming about food all day long. Thanks everyone!!
Hi Jenn,
I had to crack up laughing over that bumper sticker. They are very popular in oyster towns, and I have seen many. Its been a while.
On the oyster farming, are they using natural beds that are part of a bay or inlet, or have they created artificial beds? Just curious. Some really amazing oysters come from WA and they are super pricey by the time they get to the east coast. A little more accessible in CA.
Did you make pizza? I need a pizza stone but am considering just getting terra cotta tiles (untreated) at the hardware store and winging it.
That is one thing that I plan on doing, on my winter break between classes. Learn how to temper chocolate, and to do it well. I've helped do it in class a couple of times, but I would not say that I am good at it, right now.
Hi Nadeest,
Practice, practice, practice. Make a lot of truffles. You will find a big difference in the timing and melting point when you go from a commercial kitchen to a home kitchen. Unless you have a similar sized pipe bringing in the gas to the similar gas stove. We can get so much heat so quickly in a commercial stove top.
Let us know your tempering goes!
Being from NY I have yet to find pizza that's like back home .... I miss home now I'm wanting ny pizza ..thanks guys .. lol
Hi Kat, Amazing how that works huh? We just read about a food that we love and poof, we want it. Do you by any chance have Trader Joes down there? They have a pizza that is a good sub for a NY pizza. Hand tossed and made for Trader Joes in Italy. For under $5. This is one of the most mind boggling things that I have ever seen. How they do this, I do not know. So while you may not get to NY for pizza you can make a side trip to Rome.
Kitten.With.A.Twist
12-14-2012, 07:59 AM
My world has changed a bit from the kids/family even that it used to be and I'm thinking of starting a few new 'traditions' - no time like the present!
Do you/your family have special foods that really "make" the holidays for you?
Inquiring Kittens wish to know!
:)
Welcome Kitten!
Great question. I am sure that our foodies and visitors will enjoy answering.
For me, half of my ancestry came from Italy and prepared a Christmas eve feast that involves many seafood dishes. I have continued this ritual though not as elaborate as what I recall.
I am in the process of starting some new rituals this holiday. This should be fun.
My world has changed a bit from the kids/family even that it used to be and I'm thinking of starting a few new 'traditions' - no time like the present!
Do you/your family have special foods that really "make" the holidays for you?
Inquiring Kittens wish to know!
:)
Not a foodie tradition, but I started a tradition where there would be a photo ornament frame of me, Kris and Bek on the tree, one for every year we were together. This ended when he transitioned and didn't want any reminders of his "old self" around the house, but damn I love that idea.
lusciouskiwi
12-14-2012, 07:20 PM
https://fbcdn-sphotos-h-a.akamaihd.net/hphotos-ak-ash4/486288_436150129774218_415802007_n.jpg
always2late
12-14-2012, 08:29 PM
My world has changed a bit from the kids/family even that it used to be and I'm thinking of starting a few new 'traditions' - no time like the present!
Do you/your family have special foods that really "make" the holidays for you?
Inquiring Kittens wish to know!
:)
Like Sun, I am Italian...Christmas Eve is just NOT Christmas Eve without the seafood! We usually spend the eve in a huge family gathering but even on the few occasions when we've just had a quiet evening at home, the meal has GOT to be fish and seafood. It's a tradition that has existed for decades...and the holiday wouldn't be the same for me without it.
ArtistLady
12-14-2012, 09:52 PM
My world has changed a bit from the kids/family even that it used to be and I'm thinking of starting a few new 'traditions' - no time like the present!
Do you/your family have special foods that really "make" the holidays for you?
Inquiring Kittens wish to know!
:)
I am southern and it seems to be a requirement (around here anyway) that you visit as much extended family as possible during the holidays. So my "immediate" extended family (hmmm that's confusing isn't it?) always get together for breakfast on Christmas morning. It just would not be the same without the piles of fresh fruit, buttermilk biscuits, sausage gravy, ham, bacon, eggs, and sweet rolls. Along with everyone trying to talk at once. lol
JustLovelyJenn
12-14-2012, 10:04 PM
Hi Jenn,
I had to crack up laughing over that bumper sticker. They are very popular in oyster towns, and I have seen many. Its been a while.
On the oyster farming, are they using natural beds that are part of a bay or inlet, or have they created artificial beds? Just curious. Some really amazing oysters come from WA and they are super pricey by the time they get to the east coast. A little more accessible in CA.
Did you make pizza? I need a pizza stone but am considering just getting terra cotta tiles (untreated) at the hardware store and winging it.
I would love to get a new pizza stone! I had an amazing one from Pampered Chef until a couple of years ago. One of my brothers put it on top of a hot stove... and poof... cracked pizza stone. I hadn't thought about getting untreated terra cotta tiles from a hardware store, what a fantastic idea... I must now research this idea. When I worked at the pizza parlor I did just about everything, cut and prepped toppings, made the sauce (although I think my own sauce is better) made pizza, sandwiches, ran the front, washed dishes. Whatever needed done really. It was probably the funnest job I ever had, even though the shop was far from a "good" place to eat. I loved being able to cook for others... I just refused to eat there if I had not been in to clean and cook it myself... the memory of the poor sanitary conditions I came into at work after a few days off still makes me shudder.
I havent made pizza dough at home for some time from scratch. I tend to buy a fresh dough from the grocery store bakery when I want to make pizza at home now. But, I LOVE to make pizza at home. Sometimes we make small pizzas so everyone has a chance to choose their own toppings, for me, this is so much easier, because I can choose non dairy items.
Corkey
12-14-2012, 10:22 PM
My world has changed a bit from the kids/family even that it used to be and I'm thinking of starting a few new 'traditions' - no time like the present!
Do you/your family have special foods that really "make" the holidays for you?
Inquiring Kittens wish to know!
:)
Ami and I have whatever we feel like cooking. :chef::chef2:LOL Our tree was up, until the cat decided she liked the light bulbs and began systematically to crunch them in her precious lil jaws... :explode:So we haz smaller tree,:cuttree: that will go where her teeth can not reach! Problem solved, and as we have another tree on the porch,:smileyXmasTree: the collectables will go on it. Voila' life is ever changing, we will survive., and so will the cat:playingcat:
I would love to get a new pizza stone! I had an amazing one from Pampered Chef until a couple of years ago. One of my brothers put it on top of a hot stove... and poof... cracked pizza stone.
I killed a pizza stone too. It used to live in my oven all the time, until I put a casserole dish full of stew in there above it. It overflowed.... you know what sits on the top of a stew, right? The fat. My lovely pizza stone that my sister bought me greedily soaked up all the fat and then smoked the kitchen out every time it was in a hot oven forevermore. Tried to soak it, nothing worked... I had to admit defeat and buy myself a new one.
Luckily they're pretty cheap where we are. I think I got two for the price of one - $15, and have seen some as cheap as $10.
I usually do the tradtional pizza dough with yeast, but came across this recipe recently. I'm curious to try it because it's just self-raising flour and greek yoghurt, and would be great for those times when you don't really have the time to wait for the dough to rise.
http://www.kidspot.com.au/best-recipes/Budget+23/2-ingredient-pizza-dough-recipe+2760.htm
Nadeest
12-15-2012, 08:17 AM
Um, Sun, I have an electric stove, here at home. In my baking and pastry classes, we have been using an induction burner to cook with, instead of going over to the culinary side and fighting to use the stoves there. There are two classes going on at once, in that kitchen, as well as the HCC Cafe. Therefore, there is really no room for the baking and pastry classes to use the stoves. Both the culinary side and the pastry side do have some induction burners, thankfully. The pastry side just uses induction burners exclusively, is all.
Happy Sunday Delicious People!
How are you all doing today?
cinnamongrrl
12-16-2012, 08:25 AM
Good morning Sun and all :)
I wanted to post this the other day and forgot....
Teddy and I co-operated on dinner, albeit by phone, the other night, and it came out sooo good.
We started out with a heap of chicken breasts that had to be cooked asap. I threw them in the crock pot, not entirely sure what they were going to become...lol I had fresh tomatoes that I had to use up and some green pepper also, so I tossed those in. When I told Teddy that I had done that, he said he would make chicken enchiladas with it when he got home. So I seasoned the chicken with some cumin, garlic powder, a little tex mex rub, some fresh ground pepper, and taco seasoning and prolly something else but I forget...added some water to the pot along with liquid smoke and worcestershire sauce. Didnt have onion but had some nice salsa. Teddy brought home some frozen corn and Spanish rice mix...Since the chicken and tomatoes worked up a nice sauce, more like a stew, we threw the corn in and served it over rice. I would've liked some black beans and maybe a mixture of peppers for color...some cilantro for that Spanish taste....but all in all it was amazing for a throw together dinner. Sometimes NOT planning makes it better. And this from a girl who typically follows a recipe to the letter of the law!
<<<<rebel....
I'm ready for Chopped now y'all ;)
Wondering if you all have any weekly special breakfast traditions?
Banana pancakes are a special deal in my family.
I like buttermilk pancakes made from scratch. And fresh bagels. However I need to avoid simple carbs so I am looking for some new ideas.
Good morning Sun and all :)
I wanted to post this the other day and forgot....
Teddy and I co-operated on dinner, albeit by phone, the other night, and it came out sooo good.
We started out with a heap of chicken breasts that had to be cooked asap. I threw them in the crock pot, not entirely sure what they were going to become...lol I had fresh tomatoes that I had to use up and some green pepper also, so I tossed those in. When I told Teddy that I had done that, he said he would make chicken enchiladas with it when he got home. So I seasoned the chicken with some cumin, garlic powder, a little tex mex rub, some fresh ground pepper, and taco seasoning and prolly something else but I forget...added some water to the pot along with liquid smoke and worcestershire sauce. Didnt have onion but had some nice salsa. Teddy brought home some frozen corn and Spanish rice mix...Since the chicken and tomatoes worked up a nice sauce, more like a stew, we threw the corn in and served it over rice. I would've liked some black beans and maybe a mixture of peppers for color...some cilantro for that Spanish taste....but all in all it was amazing for a throw together dinner. Sometimes NOT planning makes it better. And this from a girl who typically follows a recipe to the letter of the law!
<<<<rebel....
I'm ready for Chopped now y'all ;)
Great idea! Awesome collaboration.
You can apply for Chopped online. Go for it.
We need a Femme cooking star to cheer on :)
cinnamongrrl
12-16-2012, 08:31 AM
Wondering if you all have any weekly special breakfast traditions?
Banana pancakes are a special deal in my family.
I like buttermilk pancakes made from scratch. And fresh bagels. However I need to avoid simple carbs so I am looking for some new ideas.
Cant believe you said pancakes to me :| I just found a really good recipe for homemade pannycakes...and I have whole wheat flour that I plan to substitute for SOME healthy stuff...I wanted to get some pumpkin butter from Trader Joe's as a spread for them...then make a walnut maple syrup thing.....I imagine this could be done with French toast also...I just love this time of year for the pumpkin stuff...and I take FULL advantage....
Now I want breakfast ..... sigh
Teddybear
12-16-2012, 08:42 AM
Good morning Sun and all :)
I wanted to post this the other day and forgot....
Teddy and I co-operated on dinner, albeit by phone, the other night, and it came out sooo good.
We started out with a heap of chicken breasts that had to be cooked asap. I threw them in the crock pot, not entirely sure what they were going to become...lol I had fresh tomatoes that I had to use up and some green pepper also, so I tossed those in. When I told Teddy that I had done that, he said he would make chicken enchiladas with it when he got home. So I seasoned the chicken with some cumin, garlic powder, a little tex mex rub, some fresh ground pepper, and taco seasoning and prolly something else but I forget...added some water to the pot along with liquid smoke and worcestershire sauce. Didnt have onion but had some nice salsa. Teddy brought home some frozen corn and Spanish rice mix...Since the chicken and tomatoes worked up a nice sauce, more like a stew, we threw the corn in and served it over rice. I would've liked some black beans and maybe a mixture of peppers for color...some cilantro for that Spanish taste....but all in all it was amazing for a throw together dinner. Sometimes NOT planning makes it better. And this from a girl who typically follows a recipe to the letter of the law!
<<<<rebel....
I'm ready for Chopped now y'all ;)
My little Iron chef I have a basket for u
spritzerJ
12-16-2012, 11:24 AM
So I have a pot roast and the desire for tacos....
Using my google skills I stumble across this recipe for crockpot carne asada:
http://www.cheekykitchen.com/2010/11/the-best-taqueria-taco-meat-recipe-yet.html
Keeping the general in mind...
I adapt to:
beef broth
cumin
chili powder
garlic
vinegar
oil
lime juice (fresh I'm allergic to the limade)
chop pureed onions and green peppers
decide it looks too green for The General. Add jar of tomato sauce.
check to see if it needs salt.... yep
mixed and poured over the small not too think pot roast and cubed potatoes (because I am also craving seasoned potatoes)
Now I must see if I have enough shortening to make tortillas and make the pico de gallo.
drooollling....
MarquisdeShey
12-16-2012, 11:34 AM
So I have a pot roast and the desire for tacos....
Using my google skills I stumble across this recipe for crockpot carne asada:
http://www.cheekykitchen.com/2010/11/the-best-taqueria-taco-meat-recipe-yet.html
Keeping the general in mind...
I adapt to:
beef broth
cumin
chili powder
garlic
vinegar
lime juice (fresh I'm allergic to the limade)
chop pureed onions and green peppers
decide it looks too green for The General. Add jar of tomato sauce.
check to see if it needs salt.... yep
mixed and poured over the small not too think pot roast and cubed potatoes (because I am also craving seasoned potatoes)
Now I must see if I have enough shortening to make tortillas and make the pico de gallo.
drooollling....
Sounds like there's potential for a conchita pibil *s
MarquisdeShey
12-16-2012, 11:37 AM
on that note...now I am craving...
skillett carne asada
mexican rice
pico
y flan...
JustLovelyJenn
12-16-2012, 05:03 PM
Wondering if you all have any weekly special breakfast traditions?
Banana pancakes are a special deal in my family.
I like buttermilk pancakes made from scratch. And fresh bagels. However I need to avoid simple carbs so I am looking for some new ideas.
There are mornings when everything is crazy here that I know we just NEED to have something more then cereal or a piece of fruit for breakfast. Those mornings its all about the scrambled eggs. Cheesy eggs is the one thing I know everyone will stop and eat. I put a little bit of parsley in them with salt and pepper and then everyone gets to fix them how they want. We often cook up some sausage on the side and people put them on tortillas or toast. Its that quick little pick me up to draw everyone together on those more difficult mornings.
Cant believe you said pancakes to me :| I just found a really good recipe for homemade pannycakes...and I have whole wheat flour that I plan to substitute for SOME healthy stuff...I wanted to get some pumpkin butter from Trader Joe's as a spread for them...then make a walnut maple syrup thing.....I imagine this could be done with French toast also...I just love this time of year for the pumpkin stuff...and I take FULL advantage....
Now I want breakfast ..... sigh
Just dont blame me for whatever you get hooked on at Trader Joes. lol
Because I'm so known as a meat-chef, when I talk about Meatless Monday some people look at me like I've lost my mind. I'm like, look, I'm not saying beef and pork is bad, I love it and I eat it six days a week. --Michael Symon
Do any of you do the "meatless monday" too? We try often -- thinking we'll have a grilled veggie cheese w/ cream of tomato tonight. What about you?
Because I'm so known as a meat-chef, when I talk about Meatless Monday some people look at me like I've lost my mind. I'm like, look, I'm not saying beef and pork is bad, I love it and I eat it six days a week. --Michael Symon
Do any of you do the "meatless monday" too? We try often -- thinking we'll have a grilled veggie cheese w/ cream of tomato tonight. What about you?
Hi ahk.
I actually eat very little meat. More poultry and fish, but lots of vegetarian meals. My sweetheart is more of a meat eater. And in her culture the fat is highly regarded, so many dishes are created to highlight the fatty cuts.
So what are some of your favourite veggie dishes-- care to share?
(sorry I've been MIA, just been busy)
When I was a kid, my mom would make her scrambled eggs, toast, and bacon for holiday breakfast. She still does this-- mmm.
My honey, makes her scrumptious french toast w/ fruit & syrup, with a side of turkey green chili sausage links.
I'm not a huge breakfast cooker--
easygoingfemme
12-18-2012, 06:36 AM
Breakfasts! I love breakfast.
I almost always eat eggs in the morning but like to dress them up.
I usually have some sauteed onions and a green like spinach or kale chopped fine to go in with the onions. Then eggs scrambled with a little nutritional yeast and almond milk to cook in with the greens and onions.
Over the summer my daughter started making this but added little bits of minced smoked salmon to the eggs as well. Oh was that a good call on her part! She also likes to add Queso to the eggs...
We're planning Christmas dinner now, my favorite part is the big fish boil with clams, shrimp, and mussels in a spicy broth. That with coconut maple whipped sweet potatoes, roasted brussels sprouts and cauliflower, a kale salad, my Grandma's cornbread pudding, my sister-in-law's vegan stuffing... yum.
I am southern and it seems to be a requirement (around here anyway) that you visit as much extended family as possible during the holidays. So my "immediate" extended family (hmmm that's confusing isn't it?) always get together for breakfast on Christmas morning. It just would not be the same without the piles of fresh fruit, buttermilk biscuits, sausage gravy, ham, bacon, eggs, and sweet rolls. Along with everyone trying to talk at once. lol
Welcome Artist Lady
I think that many people all over the country must be having a southern Christmas morning! That sounds like my kind of breakfast.
It would be a lot of fun if we all posted one holiday dish recipe.
Like Sun, I am Italian...Christmas Eve is just NOT Christmas Eve without the seafood! We usually spend the eve in a huge family gathering but even on the few occasions when we've just had a quiet evening at home, the meal has GOT to be fish and seafood. It's a tradition that has existed for decades...and the holiday wouldn't be the same for me without it.
Hi always,
Do you change up the seafood every year or pretty much stay consistent with the selection? Just curious. I have to make different choices depending on which coast I am on. I was raised in a waterfront village on the Atlantic shore so we had plenty of good shellfish during holiday season. That same seafood is not the same once it is shipped to the West coast so I make some changes.
I would love to get a new pizza stone! I had an amazing one from Pampered Chef until a couple of years ago. One of my brothers put it on top of a hot stove... and poof... cracked pizza stone. I hadn't thought about getting untreated terra cotta tiles from a hardware store, what a fantastic idea... I must now research this idea. When I worked at the pizza parlor I did just about everything, cut and prepped toppings, made the sauce (although I think my own sauce is better) made pizza, sandwiches, ran the front, washed dishes. Whatever needed done really. It was probably the funnest job I ever had, even though the shop was far from a "good" place to eat. I loved being able to cook for others... I just refused to eat there if I had not been in to clean and cook it myself... the memory of the poor sanitary conditions I came into at work after a few days off still makes me shudder.
I havent made pizza dough at home for some time from scratch. I tend to buy a fresh dough from the grocery store bakery when I want to make pizza at home now. But, I LOVE to make pizza at home. Sometimes we make small pizzas so everyone has a chance to choose their own toppings, for me, this is so much easier, because I can choose non dairy items.
Hi Jenn
I have heard a few people mention the pizza stone from Pampered Chef. That must be a popular item. The stones are porous so they break easily.
Feel free to post a recipe for pizza or pizza dough!
If anyone has a gluten free crust recipe that would be awesome for our gluten free readers.
Ami and I have whatever we feel like cooking. :chef::chef2:LOL Our tree was up, until the cat decided she liked the light bulbs and began systematically to crunch them in her precious lil jaws... :explode:So we haz smaller tree,:cuttree: that will go where her teeth can not reach! Problem solved, and as we have another tree on the porch,:smileyXmasTree: the collectables will go on it. Voila' life is ever changing, we will survive., and so will the cat:playingcat:
UH OH..is the cat ok? Glass snacks cant be good.
I killed a pizza stone too. It used to live in my oven all the time, until I put a casserole dish full of stew in there above it. It overflowed.... you know what sits on the top of a stew, right? The fat. My lovely pizza stone that my sister bought me greedily soaked up all the fat and then smoked the kitchen out every time it was in a hot oven forevermore. Tried to soak it, nothing worked... I had to admit defeat and buy myself a new one.
Luckily they're pretty cheap where we are. I think I got two for the price of one - $15, and have seen some as cheap as $10.
I usually do the tradtional pizza dough with yeast, but came across this recipe recently. I'm curious to try it because it's just self-raising flour and greek yoghurt, and would be great for those times when you don't really have the time to wait for the dough to rise.
http://www.kidspot.com.au/best-recipes/Budget+23/2-ingredient-pizza-dough-recipe+2760.htm
Nice recipe. Have you tried it yet?
Um, Sun, I have an electric stove, here at home. In my baking and pastry classes, we have been using an induction burner to cook with, instead of going over to the culinary side and fighting to use the stoves there. There are two classes going on at once, in that kitchen, as well as the HCC Cafe. Therefore, there is really no room for the baking and pastry classes to use the stoves. Both the culinary side and the pastry side do have some induction burners, thankfully. The pastry side just uses induction burners exclusively, is all.
An induction burner sounds like a good idea. Also sounds like you folks need another kitchen. Any plans for expansion?
Breakfasts! I love breakfast.
I almost always eat eggs in the morning but like to dress them up.
I usually have some sauteed onions and a green like spinach or kale chopped fine to go in with the onions. Then eggs scrambled with a little nutritional yeast and almond milk to cook in with the greens and onions.
Over the summer my daughter started making this but added little bits of minced smoked salmon to the eggs as well. Oh was that a good call on her part! She also likes to add Queso to the eggs...
We're planning Christmas dinner now, my favorite part is the big fish boil with clams, shrimp, and mussels in a spicy broth. That with coconut maple whipped sweet potatoes, roasted brussels sprouts and cauliflower, a kale salad, my Grandma's cornbread pudding, my sister-in-law's vegan stuffing... yum.
I like your egg dishes. Good ideas. It is nice to do single serving egg dishes in small ramekins for the holidays. I like to do baked eggs this way. A little half and half, egg, cheese, salt and pepper. Non dairy, Almond or rice milk, egg, soy cheese, salt and pepper. Bake the ramekins in a baking dish with 1/2" of water. 350 for about 10 minutes. You can play with this and add just about any vegetable.
Shellfish boil sounds great. I am going to be cooking a lot of mussels this month. Hard to believe how popular they are.
Hola delicious people. I hope that you are all doing well. I decided to take a 5 mile walk yesterday in the cold damp air and I was not feeling that great but figured that the walk would be good for me and I woke up with a cold that is hitting my lungs.
So..home remedies anyone? I could sure use some.
Nadeest
12-18-2012, 08:07 AM
Try drinking some catnip tea. That will help reduce the severity of the cold. At least, that is what my ex taught me, and it seems to work for me, when I have a cold.
Corkey
12-18-2012, 04:15 PM
Hola delicious people. I hope that you are all doing well. I decided to take a 5 mile walk yesterday in the cold damp air and I was not feeling that great but figured that the walk would be good for me and I woke up with a cold that is hitting my lungs.
So..home remedies anyone? I could sure use some.
Humidifier with some eucalyptus oil and a defuser. Breathe as deep as you can.
Corkey
12-18-2012, 04:18 PM
[QUOTE=Sun;719144]UH OH..is the cat ok? Glass snacks cant be good.
Her name is Bandit, she is fine, our feet find the small crunches, she decided she just liked to maim not actually eat.
[B][COLOR="Navy"]Nice recipe. Have you tried it yet?
Not yet! I will one day soon (hopefully)
Hmmm. Maybe I'll make a turkey and cranberry pizza for fun. Would that be an abomination?
I played around with gluten free pizza bases earlier this year when Bek got diagnosed with rheumatoid arthritis. We gave the gluten free and nightshade free diet a go but she just found it a bit much to deal with along with coming to terms with her diagnosis (she's only 17, my poor lil bunny)
Anyway, I found it a good learning experience because things behave so differently in the absence of gluten formation! The gluten free flours they have nowadays are pretty good, and I found xanthan gum to be quite useful in approximating the elasticity that gluten gives.
I may revisit it if Bek decides to give the gluten free thing another try some day in the future. But it's hard for a kid to give up pizza and pasta. I never did manage to perfect it.
Dante
12-20-2012, 01:18 PM
Hi foodies! I have heard a lot about truffle, truffle oil, etc, and how it is very expensive and quite delicious. I wonder if any of you have ever tried it, and what does it taste like???
MarquisdeShey
12-20-2012, 01:49 PM
Brunch time this weekend... would love to make a fetta spinach quiche.
Anything yummy others might have tried with quiche?
Corkey
12-20-2012, 02:43 PM
Hi foodies! I have heard a lot about truffle, truffle oil, etc, and how it is very expensive and quite delicious. I wonder if any of you have ever tried it, and what does it taste like???
White truffle oil is pungent, use sparingly. I'd rather use the real thing but don't have the $$$$ for it. Good with steaks and as a light vinaigrette, but like I said use sparingly.
morningstar55
12-20-2012, 02:49 PM
want a holiday dinner with desert and hate to cook??? check this out...
https://popuppantry.com/masterchef/
want a holiday dinner with desert and hate to cook??? check this out...
https://popuppantry.com/masterchef/
Oooooh! That looks so cool!
Brunch time this weekend... would love to make a fetta spinach quiche.
Anything yummy others might have tried with quiche?
Mmmm. Crab, avocado and camembert.
But then, I am a sucker for avocado.
Hi foodies! I have heard a lot about truffle, truffle oil, etc, and how it is very expensive and quite delicious. I wonder if any of you have ever tried it, and what does it taste like???
Hey Dante - funny you should mention truffle today. I don't know about truffle oil, but I have some truffle salt. It's really hard to describe but I took it to a work event along with some mushroom pate I made and my colleagues raved about it! It's kind of like an earthy, concentrated "umami" taste.
Here are some reviews (of a different brand) to give you an idea of what people think of truffle salt: Amazon.com: Customer Reviews: Casina Rossa Truffle and Salt by Nicola de Laurentiis - 3.5 oz.
thedivahrrrself
12-20-2012, 05:08 PM
I learned today that toasting the pecans for 5 minutes at 350F/175C makes your pecan pie even tastier :)
JustLovelyJenn
12-20-2012, 10:49 PM
I grew up with tacos from a seasoning envelope... and when I started cooking myself and playing with flavors... realized thats why I never cared from tacos. So now, when we have taco night... things happen a little differently.. and there are never left overs, unless I make extra on purpose and put it away first... which I often do as I love it for lunches later.
Tonight's taco experience was very satisfying...
Pulled pork taco meat
4 pork chops (what was in the freezer), boiled until tender and pulled off the bones with a fork
1/2 Anaheim pepper, finely chopped
1 medium red onion, finely chopped
2 cloves garlic, finely chopped
3 or 4 tbls cilantro, chopped
3/4 to 1 cup tomatoes, chopped
1 tbls chili powder
4 oz can of tomato sauce
salt and pepper to taste
Saute onions and pepper for about 3 or 4 min, then add garlic, cilantro, tomatoes, and pork. Once onions are tender add chili powder, tomato sauce and salt and pepper. Continue to simmer until meat is tender and pulls into threads. I add stock from cooking the pork to keep the meat moist during the simmer process.
Quick and easy homemade refried beans
2 or 3 tbls vegitable oil
2 cans pinto beans
Stock from pork
Salt to taste
Heat oil in a fry pan, add drained beans and fry until beans start to mash. Slowly add stock until they reach a creamy texture as desired. Add salt to taste. I let this simmer on a very low heat while everything else cooks, adding stock as needed.
Guacamole
4 or 5 avocados
3 tbls cilantro
1/2 anaheim pepper, chopped
1/2 cup tomatoes, chopped
1/4 cup onion, chopped
1 clove garlic, chopped
juice from one small orange (satsuma)
salt and pepper to taste
Just throw it all in a food processor together and let it blend until smooth, pushing down the sides as needed. The orange is an interesting change. I wanted guac one time and was out of lime, but I knew it would need the citrus to balance out. It gives the guac a very light taste and I found I really liked the result.
For those of you who were interested in the two ingredient pizza dough (yeast free, didn't need to wait for the dough to rise), I made it tonight.
http://www.kidspot.com.au/best-recipes/Dinner+7/2-ingredient-pizza-dough-recipe+2760.htm
The dough was soft and sticky, not elastic like the pizza dough I'm used to. I put it on a sheet of baking paper and spread it out about a centimeter thick.
Because I didn't have to wait for it to rise, I thought the dough would feel more "short" because the gluten hadn't had time to develop, and it was as I expected.
It looked pretty much like an ordinary pizza and browned up in much the same time as always. The crust was soft and tender, didn't have much "chew" to it. It was pleasant, but different to what you'd expect. It felt a bit less "robust".
I think if you wanted a thickish crust, you might need to par-bake it for 5 minutes or so first, because my crust was only *just* done.
I had a hot oven, and used my pizza stone. I just cooked it until it was bubbling in the middle and it "looked done".
It was a good experiment, I was pleased with the results and it could be a good option if a) you don't have any yeast or b) you don't have time to proof the dough, but I think I'll continue using my favourite dough recipe with yeast, since I always have yeast, flour, and oil in my pantry / fridge and don't always have greek yogurt.
JustLovelyJenn
12-22-2012, 12:17 PM
Good Morning Delicious People!!!
yes, I know, its late... I slept in.
I hope you all are having a fantastic day!!
Getting closer to the holidays, I am hearing a lot about candies. Personally, candies are the one thing I have never been able to do well. Anyone have any recipes or tips?
Good Morning Delicious People!!!
yes, I know, its late... I slept in.
I hope you all are having a fantastic day!!
Getting closer to the holidays, I am hearing a lot about candies. Personally, candies are the one thing I have never been able to do well. Anyone have any recipes or tips?
I am in the same boat Jenn, I think mainly because I find the whole idea daunting so I haven't tried it very often. I would say getting a candy thermometer would be pretty high on my list, it would take much of the guesswork out, because so much of it is reliant on temperature.
I also don't do much of it because having sugary things around the house is just too tempting!
Nadeest
12-22-2012, 09:37 PM
I would agree with Ursy, that getting a candy thermometer is high on the list, if you are going to make candies. In the baking and pastry program at my school, you are required to have a digital thermometer, and for at least one class, a candy thermometer. On the culinary side, most people use a dial thermometer, that goes up to 220F, though some do use digital ones.
Sun, I have heard rumors that they might eventually build a new kitchen, though I don't know if that is true or not. It would be helpful, in a lot of ways, though. Currently, the baking and pastry program does not have any classrooms at all. We all simply meet in the kitchen, on the pastry side, and hold our class there. I don't really care for that, but that is the way that things are, there, for now.
Nadeest
12-22-2012, 09:43 PM
Since I will be staying at home, by myself, this Christmas, I am going to have a very simple meal: Cabbage soup and cornbread. What is everyone else planning to have, that day?
Since I will be staying at home, by myself, this Christmas, I am going to have a very simple meal: Cabbage soup and cornbread. What is everyone else planning to have, that day?
We are going to Kris' mother's for lunch, she always does a baked ham, and we're having baked potatoes... and I can't remember what else except that I thought it all sounded a bit heavy for lunch on a hot Summer's day, and we're bringing a salad. She's a fabulous cook, but I long for a White Christmas. The traditional Christmas fare makes much more sense in cold weather. In the middle of a heatwave, it's just nonsensical!
I hope your Christmas is a peaceful and enjoyable one, Nadeest.
Nadeest
12-23-2012, 06:56 AM
Yes, that does sounds a bit heavy, for a summer's day. Perhaps, one day, your family will start doing a bbq or something like that, for this holiday, instead.
JustLovelyJenn
12-23-2012, 02:00 PM
We are doing Christmas dinner on Christmas Eve this year and going a little lighter then our usual menu. There will be roast beef, scalloped potatoes, Harvard beats, brown sugar curried carrots, a broccoli and pea salad, and a lime jello salad... with rolls of course. I believe we will have mincemeat pie and pumpkin pie, and my kids are going to make a pudding pie. This is less then half the usual, I am SOO glad. Christmas day we will add a pistachio pudding salad, a relish tray, cressants, and a turkey with sandwich fixings.
I am really hopping Christmas can be a bit more relaxing for the cooks this year (my mom and I) and still fulfill everyone's holiday cravings.
Greetings Delicious people!
I have been insanely busy but thinking of you all and hoping that you are all having a wonderful weekend.
My head is spinning with menu's and such and burn out is setting in but I am looking forward to a day off tomorrow to rest and think clearly about what I am actually cooking. Special requests so far were for vegetable lasagna and mussels in garlic sauce. A non traditional holiday so far. There will be baked ham on Christmas day but other than that, some new menu items.
This past week I have been working with a new company and recovering from whacking my head on the corner of a garden shed roof while I was out back trying to coax my kitten down from a tree, which did not work at all. I hit my head pretty hard and came away with a cut and a lot of pain. Had trouble focusing for a few days, but I am ok. The kitten had to be rescued by a neighbor. The little guy was about 50 feet up and terrified. He is an escape artist for sure. Not sure what to do about him. He seems to be chasing a cute little kitten who is very pretty. The boy is a kittenizer charmer.
Oh dear, sorry to hear about your accident Sun!
I've whacked my head on the corner of an open cupboard door and it really hurts - let alone getting a cut as well, you must have done a good job on it!
I hope he doesn't do it again. 50 feet up is a long way!
Heading to Moms for holiday-- she's making pork roast, spinach, mashed potatoes, green beans and apples. I'm making squash casserole and spicy butternut again. We'll have apple turnovers with vanilla ice cream for dessert. Simple.
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