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Can I make this crustless quiche a day ahead?

I'm hoping to make this zuchhini crustless quiche for brunch this weekend, but would like to get my prep work done ahead of time. Can I make this quiche at night, put it in the fridge, and bake it the following morning? Can anyone think of why this might NOT work? (breadcrumbs? egg will absorb everything and become dry?)

http://www.foodnetwork.com/recipes/fo...

Thanks in advance!

Jul 25, 2014
anakalia in Home Cooking

Help! Wild rice cooked in cider?

I have a recipe to cook wild rice in "apple cider." All I could find at our nearest store was sparkling apple cider. Will this do, or will the carbonation do something that will make the rice not cook properly? Is it worth a last minute trip to another store to find another apple cider??

Dec 24, 2013
anakalia in Home Cooking

XtabentĂșn Liqueur in DC?

Tasted XtabentĂșn for the first time at Oyamel last week, and really liked it. I'm wondering if anyone has seen it for sale anywhere in the DC metro area? I searched online but only found info about it for sale in NYC & Chicago, or through the web.

What's for Dinner #243 - The Start of Football Season edition! [Through Sept. 12, 2013]

Since my husband was home and could watch Baby, I took advantage of Sunday afternoon to cook some food to eat during the rest of the week -- spicy carrot frittata, from an old NYTimes "health" recipe and a mushroom, leek and lemon risotto. For Sunday's dinner, though, a friend came over and brought tacos from a new place that opened up near us... Fish tacos and spicy mushroom with pickled heart of palm and pepitas. They were good (although everything would have tasted better with a Packers win).

Sep 09, 2013
anakalia in Home Cooking
1

Trader Joe's Yay/Nay Thread - August 2013 [old]

I love the blackberry jam, too -- but my store doesn't seem to stock it anymore.

Sep 08, 2013
anakalia in Chains

What's for Dinner #242 -- The end of summer edition [through Sep 7 2013]

I'm an almost-vegetarian, too, and those enchiladas sound delicious. What type of cheese do you use?

Sep 01, 2013
anakalia in Home Cooking

What's for Dinner #242 -- The end of summer edition [through Sep 7 2013]

I still have some frozen meals in our freezer that my mom made while I was in labor, so I wouldn't have to cook much afterwards. Tonight, we are eating one that has a very autumn feel to it, actually - it's a "Moroccan vegetable stew" (possibly from an old Moosewood cookbook?) that includes eggplant, squash, carrots, chickpeas, etc., and smells of cinnamon when I reheat it on the stovetop!

Whats for dinner 241: Laboring for Labor Day [through Sept. 1, 2013]

Yum, this sounds like a perfect August dinner! I've always meant to make a raw zucchini salad, and have saved a few recipes for ones, but have never gotten around to it! The zucchini plants in my garden died early deaths this year (who kills zucchini??) so I didn't have much incentive this time around!

Aug 31, 2013
anakalia in Home Cooking

Portuguese Natas (custard tarts?)

It's been a couple years, but I believe the last time I was in European Foods, a Portuguese shop near Clarendon in Arlington, they had some sign saying they could get them for you on certain days of the week...

Whats for dinner 241: Laboring for Labor Day [through Sept. 1, 2013]

Oh I love ossau iraty! When I lived in France, my very first trip to our local cheese shop found me fumbling around in French and the kind owner suggested it as something I "must" try. It became one of my favorites... He always had great suggestions for me. I eat it straight up, too :)

Aug 28, 2013
anakalia in Home Cooking

Whats for dinner 241: Laboring for Labor Day [through Sept. 1, 2013]

Thanks everyone! Yes, After a few days, I realized baby couldn't be healthy if I only ate chocolate chip cookies and Trader Joes cheddar and horseradish potato chips... Even though that's all I really wanted. Fortunately my friends stepped up, and baby's getting her first introductions to the flavors of South Asia!

Aug 28, 2013
anakalia in Home Cooking
1

Whats for dinner 241: Laboring for Labor Day [through Sept. 1, 2013]

No specific plans for the holiday, here. I just had my baby a couple weeks ago, and other than the occasional caprese salad, I haven't made much use of the kitchen yet. In fact, WFD has turned into WDFBFD ( What Did my Friends Bring me For Dinner)! Last night, this was basmati onion rice, yellow daal and a veg curry. Tonight, it's fish shammi kabobs, rice pilaf and tomato chutney. I'm lucky that I have some good cooks as friends!

Beets?

I love beets - welcome to the club! At a B&B in France, the hosts made us a salad that included endive, roasted cubed beets, walnuts and Jarlsberg cheese, with a vinaigrette. It was great, although maybe a little too "wintry" for right now. I also love the recipe for zaatar beet dip with hazelnuts in one of Yotam Ottolenghi's cookbooks (you can find it online). Finally, if you like Indian cooking, my husband's family makes a beetroot raita/koshimbir. Basically, you shred some cooked beets, and mix it with yogurt (or, you could skip the yogurt), some crushed peanuts, little salt and sugar to taste, then make a tadka of cumin seeds and a sliced chili pepper (and curry leaves and asofoetida if you have it, but it taste just find without these spices, too) and add it in before serving.

Aug 24, 2013
anakalia in Home Cooking

Foods You Like Primarily Because of the Texture

Tapioca
Quinoa
Over-toasted bagels with cream cheese on top
Kit-Kat bars
Raspberries
Saltines

Aug 13, 2013
anakalia in General Topics

Your Favorite Pasta Dish?

Me too! I fail miserably making it at home, though!

Aug 13, 2013
anakalia in General Topics

What's for Dinner #235 - The Hot Fun in the Summertime Edition - [Through July 28]

I'd never seen a black pepper tofu recipe before, but just googled it and it looks like I will have to add this to my "to-try" list!

Jul 25, 2013
anakalia in Home Cooking

What's for Dinner #235 - The Hot Fun in the Summertime Edition - [Through July 28]

It's much cooler today -- but I'd still rather not keep the oven on for too long when it's above 80 at dinnertime. So I think we'll be using up our ripe tomatoes for a panzanella . We don't have any stale bread sitting around, so I think I'm going to buy a kalamata olive bread to use in it. I think it adds a nice flavor, although I'm sure any Panzanella Purists would think otherwise!

What's for Dinner #234 -- The Dog Days of Summer Edition #4 thru Jul 24, 2013

Thanks! I'd always thought grilled cheese should be made on a plain old white bread, or a sourdough, but all we had this time around was a rustic whole wheat bread full of seeds -- it actually tasted delicious because all the seeds got nice and charred, making everything taste a little nutty!

Jul 25, 2013
anakalia in Home Cooking

What's for Dinner #234 -- The Dog Days of Summer Edition #4 thru Jul 24, 2013

I'm 40 weeks pregnant, and it's still WAY too hot to turn on the oven in my house. But I got really sick of eating takeout/frozen dinners last week. So, last night, we had a Mexican-inspired salad of arugula, radish, grilled corn, avocado, queso fresco and pepitas, with a cilantro-thai pepper-yogurt dressing. It really hit the spot. Tonight we're going to do grilled cheese and tomato, with smashed avocados on them. I guess the unifying theme here is.. .avocados?

A Penzeys "Free" Shipping

I've never used The Spice House (maybe I should give it a try!), but there are certain items I think are worth paying a premium from Penzey's because, IMO, they are *that* good -- their Kashmiri saffron (when they have it) is one. Their cinnamon is another. I don't tend to use spice blends much. For my other spices, though, I find the quality doesn't differ much between the products I buy at our local Indian store (turmeric, chili powder, cardamom, etc.).

I know what you mean about the tone of the catalog, but I figure it must work with their target audience. I never noted it was too political, though ,other than the one about teachers and education -- which I just assumed was a product of them being located in Wisconsin and that whole Gov. Walker vs. the Teacher's Union clash.

Jul 19, 2013
anakalia in Chains

Trader Joe's Yay/Nay Thread - July 2013 [OLD]

I LOVED those chips. Bought a bag, and almost ate the whole thing in one sitting. So, you know, I'm going to try to NOT buy another one.

Jul 19, 2013
anakalia in Chains

Recommend Grocery Tote Bag

The last time we were in Europe, I bought several of the large plastic bags at Carrefour and Coop (?). They're like the bags at Trader Joes, but a little bigger and, IMO, they hold up better. So, you know, the next time you are on vacation...

Jul 16, 2013
anakalia in General Topics

Frozen croissants -- only good for 3 months?

For Christmas, we received a large box of Williams-Sonoma's ricotta croissants. They're frozen -- you just thaw overnight and bake. I just realized we have half the box left. But the directions say they "will keep frozen for up to 3 months." I'm not quite sure what this means -- I would assume the quality might have gone downhill, but that there is no actual danger of getting sick, since they've been in the freezer this whole time. But I wanted to run it by some others, first. Thoughts?

Jun 05, 2013
anakalia in General Topics

Mosaic District in Merrifield -- new destination for hungry hounds

Oh, and you're forgetting Four Sisters! I haven't been there yet, but have heard nothing but good things about it. We're hoping to try it soon.

Searching for the name of a new(ish) French place in Reston

Thanks, both of you! So, it turns out I was thinking of McLean NOT Reston (for some reason, I tend to confuse those two often) and was thinking of Bistro Vivant!

Searching for the name of a new(ish) French place in Reston

About a month ago, I read about a new-ish French restaurant that had gotten some good reviews, I believe it was in Reston. However, no amount of Googling or searching here on Chowhound has led me to this thread again. Can someone help me?

Why does the white bread I baked seem like brioche?

Thanks -- it DID seem like an awful lot of butter to me. But as a first-timer, I just thought that was "normal." Also, the total lack of humidity in my house right now (heat running for months) could have made a difference, too.

Mar 07, 2013
anakalia in Home Cooking

Why does the white bread I baked seem like brioche?

Ah.. I guess I could have read the description of the bread in the recipe, instead of just diving in and beginning to bake! I hadn't noticed that.

Mar 07, 2013
anakalia in Home Cooking

Why does the white bread I baked seem like brioche?

First time bread-baker here, and I'm trying to understand the science behind it all, so I can learn what I'm actually doing right and wrong. I tried this recipe for white sandwich bread :http://www.epicurious.com/recipes/foo... .

My final product, aside from not rising as much as I wanted, tastes OK, but it reminds me very much of the brioche I used to buy in France -- not the good stuff from the bakery, but the bagged grocery-store variety. It's not sweet, but the texture, crust and appearance very much remind me of that bread (not of a white sandwich bread!). Can someone help me figure out *why* that might be? I followed the recipe closely, but due to time constraints, and my inability to read the directions, a few hiccups came up which I will mention, in case they played a role:

1. I mistakenly put the salt and softened butter in with the flour mixture that I sprinkled all over the sponge. I then refrigerated all this for about 18 hours.
2. I might have used the wrong yeast -- I added "active dry yeast" but I don't know if that differs from the "instant yeast" called for in the recipe.
3. My dough was not nearly as sticky as the recipe suggested it would be.
4. After the first rise, I put it back in the fridge overnight. For the second rise, I placed in an ever-so-slightly-warmed oven (to get it closer to that 70-80 degree mark the recipe suggested).

Thanks for any suggestions!

Mar 05, 2013
anakalia in Home Cooking

Best dessert/other recipe to use up 1/2 gallon of milk?

I use this recipe whenever I need to use up milk - it's a nice Indian pudding, but with vermicelli (called "shev" in Marathi) instead of the rice you so often see in restaurants.
I alter the original recipe by cutting down the sugar to about half (personally I don't like things too sweet) and by adding some saffron.

http://annaparabrahma.blogspot.com/20...

Jan 31, 2013
anakalia in Home Cooking