katydid510's Profile

Title Last Reply

beef tenderloin for a buffet?

Thanks everybody for your ideas and encouragement!

Jan 12, 2011
katydid510 in Home Cooking

Looking for interesting & easy diabaetic friendly recipes to try...

I don't know exactly what the requirements are for a diabetic diet, but I'm assuming that she would need to eat things with low glycemic index (=having less processed sugar so the carbohydrates digest more slowly and evenly). If that's so, then you could use the resources that are available for South Beach diet or just search "low glycemic recipes" on Google. Most vegetables (except white potatoes, beets and corn and maybe sweet potatoes) have low glycemic index, so maybe you could focus on vegetable-oriented dishes like stir-fry (but with brown rice rather than white), vegetable soups, gratins, frittatas, stuffed vegetables, etc. Deborah Madison's Vegetarian Cooking for Everyone is a great resource for substantial dishes built around vegetable and I also love Martha Rose Shulman's recipes (she has several books out and a column "Recipes for Health" in the New York TImes).

Jan 11, 2011
katydid510 in Home Cooking

beef tenderloin for a buffet?

I'm having a buffet lunch for about 20 people this weekend. I was planning to make two big pots of soup (one is pork posole and the other is a vegetarian chile) and a bunch of side dishes (a couple of robust salads, a butternut squash gratin, a frittata, etc.) and a few desserts. But I'm beginning to think that this menu is not meaty enough and that I should add something like a beef tenderloin (or maybe roasted turkey breast?). I'm wondering how a beef tenderloin would hold up on a buffet table. I know it can be served room temp but can I just leave it on the table for a couple of hours? If I do that, should I cook it in advance and chill it and then let it come to room temp again for serving or just cook it soon before I put it out and let it cool? I'm thinking mostly of the food safety issues but it would be useful also to hear opinions about how the taste and texture would be affected.

Thanks for any thoughts or ideas.

Jan 11, 2011
katydid510 in Home Cooking

10 Vegetarian Thanksgiving Dishes

Thanks, supercarrot! that is exactly the kind of site I was looking for.

Nov 20, 2008
katydid510 in Features

10 Vegetarian Thanksgiving Dishes

These all do look good but they mostly rely on a fair bit of cheese for heft and protein. I'm not a vegan, but this year I'm cooking for one vegetarian and one guest who doesn't eat dairy, so my menu is going vegan. I think I am going to have a white bean and roasted tomato soup as a first course, mushroom galettes (from D. Madison; I'm thickening the mushroom juices with cornstarch rather than butter) as a main course and lots of good roasted veggies with maybe a dandelion salad (also from the immortal Miss Madison). I'd be interested in hearing about other vegan menus for Thanksgiving.

Nov 12, 2008
katydid510 in Features

election night in Oakland?

Any good ideas for a bar in Oakland that would be a good spot for watching election results and celebrating (or commiserating, as the case may be)? I may end up at Luka's, but they'll just have the regular TVs over the bar on, so it may be less than perfect.

Oct 22, 2008
katydid510 in San Francisco Bay Area

roasted peanut oil (moved from Home Cooking)

I've become addicted to roasted peanut oil -- it's completely delicious in salads, on vegetables, in stir-frys, everything! The problem is that the brand that used to be available in several local stores (Loriva) has disappeared and I can't find it anywhere. Can anyone either tell me a source for Loriva roasted peanut oil or recommend another brand?

Apr 01, 2008
katydid510 in General Topics

Fresh mozzarella & ricotta-- How to enjoy them?

One nice very simple thing to do with good ricotta is to make a herbed spread for bread or veggies. I mix ricotta with some feta (proportions depend on your taste -- feta is obviously strong and could easily overpower the ricotta) and then mix in fresh thyme, a few red pepper flakes, some lemon juice (and any other herbs you like). This is delish and very flexible -- you can even use it to make a grilled cheese sandwich (mmm...).

Jun 07, 2007
katydid510 in Home Cooking

a cookbook to cook my way through?

Although I also love Deborah Madison's _Vegetarian Cooking for Everyone_ and I think there are many recipes in there that don't require hard-to-get ingredients, I think it might be little frustrating for you if your access to produce is relatively limited. I think a better bet might be Mark Bittman's _How to Cook Everything_ which has a huge range of recipes -- from the very simple and quick to the more complex and fancy -- and tends to work more exclusively with familiar easy-to-acquire ingredients.

Jun 03, 2007
katydid510 in Home Cooking