Amy Wisniewski's Profile
Savory Rubarb Recipes?
Here's a pretty easy dish with chicken and rhubarb that I developed a couple of years ago.
http://www.chow.com/recipes/28384-rhubarb-braised-chicken-thighs
Amy, CHOW Test Kitchen
Pork loin in the fridge for a while... has a slight smell
oooh. Tuesday last week is a long of a time to keep it in the fridge. That's about 5 days or so. You never really know how long some meat has hung out in the grocery store already, or how safely it was packaged, so it can be a bit of a gamble to wait more than 3 days.
I often find that pork can have that "meaty" smell you describe, but I'm with marymac, not worth getting sick over if you are truly concerned. Plus, even if it is safe to eat, it may not taste very good.
Asparagus Ideas?
Hey Everyone,
Here are a whole bunch of recipes for asparagus like, salads, side dishes, pizza, crostinis, etc.
and check back next Friday 5/4 for a photo gallery of ideas on CHOW.
http://www.chow.com/search?query=asparagus&type=#!query=asparagus&type=Recipe&quick_link=&sort_mode=best_match&recipe_source=
Amy Wisniewski
Food Editor, CHOW
What do you do with quail eggs?
Quail eggs are great for making appetizer size or first course dishes. Basically anywhere you would use a regular fried, poached, or hard boiled egg you can sub in a quail egg. They taste very similar to chicken, but the shell is a bit thicker making them a little harder to deal with. You can make mini Eggs Benedict, mini deviled eggs, or mini pickled eggs http://www.chow.com/recipes/30256-pickled-quail-eggs.
Chicken soup: getting started
For a basic and versatile stock, I pretty much just stick all of my leftover bones from any roast chicken in the freezer and when I have a bunch, I defrost and make a big batch of stock. I remove the skin because it makes the stock greasy. I put a touch of olive oil in a stock pot, get it hot, and brown the bones first. Then deglaze with a little vermouth or sherry. Add about equal parts of celery and carrot and double of onion. Throw in a bay leaf and a bunch of peppercorns and just cover the bones with water. Bring to a vigorous simmer and skim off the scum. Keep at a simmer, skimming occasionally until the stock is a deep chickeny flavor. It may seem a tad bland, but remember, there is no salt yet! Strain out the solids and you have a stock that is a good base for any soup or sauce, but you can always add leeks, garlic, or other flavors while it's simmering depending on what you plan to use it for.
Something simple to teach
My husband also hates chicken with bones and prefers white meat, which is a challenge for me! Recently I made an easy pasta dish with chicken breast. You just slice the chicken into 1/2-inch pieces, season w/ S&P, and saute them in olive oil until browned. Remove from pan, then saute about 1/2 a thinly sliced onion and some garlic until brown. Meanwhile cook some rotini, drain, but save about 1/4 cup pasta water. Put about 1 cup low-sodium chicken broth into the pan with the onions and let it reduce to about half. I like hot chile flakes, so I put that in there, too. Then you add back the chicken, the pasta, and a bunch of thawed frozen peas. If it seems a little dry, drizzle in the pasta cooking water to make it more saucy and thick. Stir in a generous amount of finely grated parm. Season with more black pepper if you want. Also, you can throw almost anything in here - sun dried tomatoes, toasted pine nuts, sauteed zucchini or red bell peppers... it's a pretty simple pasta dish and you don't have to worry about perfectly cooking the chicken and its versatile! Good luck!
Compliments
Well alkapal, we really enjoyed researching, writing, and testing these recipes in the CHOW test kitchen, so it must show! Thanks for the compliment. And I like the attachment of the ad to your post up there-where did you see it?
If you make any of the recipes in this story http://www.chow.com/food-news/101221/game-meat-recipes-for-the-big-game/, let us know what you think!
Amy Wisniewski, CHOW test kitchen
CHOW Recipe Challenge: Your Best Picnic Side Dish!
Hey Everyone, the finalists are in and it's time to pick a winner! Click here to cast your vote.
http://www.chow.com/food-news/84327/vote-now-for-the-chow-recipe-challenge-best-picnic-side/
Remember, to email us your choice at recipe-challenge@chow.com, and not just post it on the thread!
CHOW Recipe Challenge: Your Best Picnic Side Dish!
hey soypower, do you mean the Crispy Rice Cakes recipe? You did post it successfully. You can search CHOW and the recipes comes up.
http://www.chow.com/recipes/29716-crispy-rice-cakes-with-soy-balsamic-reduction
Please post so I can officially put it into judging! Let me know if you have a problem.
Amy, CHOW food team
CHOW Recipe Challenge: Your Best Picnic Side Dish!
Summer will officially be here June 21: Get your picnic baskets ready. For the next CHOW Recipe Challenge we want your best picnic side dish. This means your original recipes for green, grain, potato, or pasta salads; corn, green bean, or three-bean concoctions; or anything you can pack up in a basket or cooler and serve along with sandwiches or cold fried chicken. You have from Monday, June 6, 2011, at 1 a.m. ET until 11:59:59 p.m. ET on Sunday, June 12, 2011, to submit your recipe and win a great prize from CHOW and Krups!
Krups ( http://www.krupsusa.com/ ) is giving away their XL2000 Milk Frother, plus the winner will get a stylish CHOW T-shirt and a handy CHOW spatula.
Now, locate your Frisbee, channel a perfect summer day, and follow these instructions to enter: Use our recipe publishing tool ( http://www.chow.com/recipes/publish ) to post your original recipe, then paste the link into this thread. Photos of your dish are encouraged.
The CHOW kitchen editors will select three runners-up. We'll make the three dishes, photograph them, and then ask you to vote for the winner. Check out our last winner for the best muffin recipe ( http://www.chow.com/food-news/82283/the-best-muffin-recipe-is/ ).
NO PURCHASE NECESSARY TO ENTER OR WIN. CONTEST OPEN TO LEGAL RESIDENTS OF ONE OF THE 50 UNITED STATES, THE DISTRICT OF COLUMBIA, OR CAN
(EXCLUDING QUEBEC), AT LEAST 18 YEARS OLD AND AGE OF MAJORITY IN STATE OF RESIDENCE ON DATE OF ENTRY. VOID WHERE PROHIBITED BY LAW. SWEEPSTAKES ENDS AT 11:59:59 AM ET MAY 16, 2011. SEE OFFICIAL RULES FOR DETAILS. http://www.chow.com/food-news/83269/chow-recipe-challenge-your-best-picnic-side-dish
CHOW Recipe Challenge: Your Best Muffin Recipe!
The most votes in the CHOW Recipe Challenge for best muffin recipe went to loghia and her delicious Meyer Lemon/Blueberry Muffins. Congratulations, loghia, victory is sweet and muffiny! A King Arthur Flour "totally muffin prize" (plus a few coveted pieces of CHOW memorabilia) will be winging its way to the loghia homestead.
Keep your eyes out for the next CHOW Recipe Challenge. Thanks for playing!
CHOW Recipe Challenge: Your Best Muffin Recipe!
Hey Everyone, the finalists are in and it's time to pick a winner! Click here to cast your vote.
http://www.chow.com/food-news/81429/vote-now-for-the-chow-recipe-challenge-best-muffin/
Remember, to email us your choice, and not just post it on the thread!
Duck Eggs Anyone?
yeah, I saw that post, but wanted info from 2011 (not sure if the suggestions from 2009 were still a good source...)
Duck Eggs Anyone?
Does anyone know where to source some fresh duck eggs by the dozen or less?
Amy, CHOW test kitchen
CHOW Recipe Challenge: Your Best Muffin Recipe!
Join in on the next Chow Recipe Challenge: your best muffin recipe. Whether healthy, fruit-filled, streusel-topped, or closer to a cupcake without frosting, just make it delicious. You have from Monday, April 18, until Monday, May 16, at 11:59 a.m. EST to submit your recipe and win a great prize package from CHOW and King Arthur Flour!
King Arthur Flour ( http://www.kingarthurflour.com/ ) is giving away their "totally muffin prize," including a King Arthur Flour exclusive USA Pans muffin pan, a dough whisk, a 5-pound bag of white whole wheat flour, a 5-pound bag of all-purpose flour, plus white tulip papers, orange-flavored dried cranberries, Lemon Bits, cinnamon mini baking chips, Maple Flav-R-Bites, Blueberry Jammy Bits, and a bottle of their exclusive Fiori di Sicilia. And don't forget the highly coveted CHOW T-shirt and spatula!
OK, ready? Got your muffin muse revved up? Here's how to enter: Use our recipe publishing tool ( http://www.chow.com/recipes/publish ) post your original recipe, then paste the link into this thread. Photos of your dish are encouraged.
The CHOW kitchen editors will select three runners-up. We'll make the three dishes, photograph them, and then ask you to vote for the winner. Check out our last winner ( http://www.chow.com/food-news/77096/the-best-boneless-skinless-chicken-breast-recipe-is/ ) for the best boneless, skinless chicken breast recipe.
NO PURCHASE NECESSARY TO ENTER OR WIN. CONTEST OPEN TO LEGAL RESIDENTS OF ONE OF THE 50 UNITED STATES, THE DISTRICT OF COLUMBIA, OR CANADA (EXCLUDING QUEBEC), AT LEAST 18 YEARS OLD AND AGE OF MAJORITY IN STATE OF RESIDENCE ON DATE OF ENTRY. VOID WHERE PROHIBITED BY LAW. SWEEPSTAKES ENDS AT 11:59:59 AM ET MAY 16, 2011. SEE OFFICIAL RULES FOR DETAILS. http://www.chow.com//food-news/78892/chow-recipe-challenge-your-best-muffin-recipe
What do you make for yourself when you eat alone?
Well, I cook and eat all day for work so cooking dinner is usually for the benefit of my husband. It's a treat to be alone because then I can eat something bizarre or easy like a bowl of cereal. Uninspired? Perhaps, but at 8pm, I just want to get the job done and then concentrate on enjoying my wine.
Dinner - Saturday 12.22.07
I've often heard you ask and you shall receive...I belive it now. Thanks Elyssa. We'll be sure to do some more investigating on these joints, but Hank's Oyster Bar might be up our alley. Thank you for your time!
Dinner - Saturday 12.22.07
Thank you. I've heard of that place as well in other posts and seems to be swell.
Dinner - Saturday 12.22.07
My wife and I will be dining in DC on the 22nd and we are looking for a nice restaurant. Price range would fall in the $$-$$$ range ($30 per entree and under). Some place nice (ie swanky, but without the jacket) would be preferred.
Also, we are looking to have drinks at Hudson's and then move on to another place for our meals. So if it is close, that would be great.
Dupont is a great area, but we are also open to exploring other areas. (I used to live in DC years ago so I am pretty familiar with the locals.) Thanks all!
Sorry, forgot to mention... Cuisine: French, Seafood, American, Californian are preferred. Although pretty much open to anything. We live in SF, so we're accustomed to a wide variety.
(PS - This is Amy's husband, Bart, doing the post...)
