firecooked's Profile
Cooking quinoa
Sounds like you need more water and / or more time. Yes, you can overcook quinoa, but its much more tolerant that rice as far as over cooking.
White Grapefruit and Meyer Lemons - in season end of april?
Saw some white grapefruit at the Ahwatukee Farmers market last Sunday .. check Sri's stand (1st one as you enter the market)
Turkey Breast w/Sauce: Method Question
I have never heard that one! Good thing. If I were making this, I would brown the breast in a bit of fat (so much easier), use fresh garlic and ginger, skip the ginersnaps and reduce the pan juices after removing the turkey and if necessary, thicken with a cornstarch slurry. But that's me.
Turkey Breast w/Sauce: Method Question
This is calling for a 3 pound turkey breast -- so really a 1/2 breast (and a small one at that). You are just browning the turkey and onions together (using broth instead of fat), then add everything except the ginger snap/water mixture (which I'm sure is the thickener for the sauce in addition to adding ginger and sweetness). I would highly recommend the oven option (boiled turkey breast is dry.. not sure even this sauce could fix that!).
Turkey Breast w/Sauce: Method Question
You will need to provide a link... the are multiple recipes by this name, the one I found just calls to roast the turkey breast and do the sauce separately on the stove. From what you have stated, I'm sure that you could just do on the stove.
Bitter? Sour? Please help me come up recipes
Saw this idea for rhubarb and thought of you...
http://www.101cookbooks.com/archives/rhubarb-rosewater-syrup-recipe.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+101Cookbooks+%28101+Cookbooks%29
Marsala wine substitute?
You might add a bit of vinegar to add some acid that comes from wine. I would likely use a bit (a tablespoon or so) of wine vinegar (sherry vinegar is typically what I have) along with water or broth to sub for the wine. Balsamic can be pretty sweet, but should work too...
Bitter? Sour? Please help me come up recipes
Sour (tart): Cranberries... maybe blended in yogurt. You said oatmeal is not good, but what about Muesli? Its a very different texture, you could put unsweetened dry cranberries in this.
Bitter I think chocolate and coffee. One of the things I like (after running or swimming, when I want some calories) is soy milk, a bit of banana, a big scoop of cocoa powder, and a spoonful of peanut butter all blended together with an immersion blender. Its not exactly bitter (the banana adds sweet), but no banana? Last time I made this I got a phone call, and drank it when it was room temp and it was still good. Or maybe modify this -- instant coffee powder + some cocoa, almond or cashew butter (more neutral flavor), add cream and sugar -- likely good warm.
How about a creamy soup (maybe with the rapini?)
Radicchio can also be also bitter, I like it grilled, but not sure if would work texture wise.
There is also bitter melon (common in Asian cooking)... its really bitter (nasty to those ... like me .. who have not acquired the taste!)
Sounds like your dad has a great daughter! Hoping he is fully recovered soon.
dad need recipes
Bean burritos (5 minutes to the table): heat canned re-fryed beans and green chilies in microwave (pan 1). Heat flour tortillas (pan 2). Serve with shredded cheese, shredded cabbage, and salsa. Bonus points for adding cilantro leaves.
Scrambled eggs (likely closer to 10 minutes total): Chop some onion, peppers (pan 1). Saute in olive oil (pan 2... non-stick). Crack desired number of eggs in bowl (pan 3) and whisk. Add a lot of baby spinach (or arugula) to the saute and let wilt. Add eggs, cook and stir. Make sure that somewhere along the line you add some salt and pepper. Optionally add grated cheese (or goat cheese) with the eggs. Serve with toast. Or serve in a flour tortilla (with hot sauce).
Pasta with Tune and Arugula (As long as it takes to cook pasta, 15-20 minutes): Put large pot of water on to boil for pasta (pan 1). When the water comes to a boil, add salt (a couple of teaspoons) add 1/2 pound of linguine. In a large skillet (pan 2), heat a generous amount of olive oil on medium heat. Add a couple of cloves of chopped garlic (with your constraints, I'm assuming jarred but I do fresh), and a good pinch of red pepper flakes. When the garlic is cooked a bit (don't brown!) add 2 cans of tuna and break up with a spoon, then add 1/2 pound of baby spinach (or arugula). By now the pasta should be done... using tongs (or one of those pasta pronged spoon things), transfer pasta to the skillet and mix everything together. Add some pasta water so its not too dry.
dad need recipes
I roast vegetables (including potatoes) all the time.. counts as zero pans because I put parchment paper on the sheet pan and they don't usually need to be washed. But adding sausages.. with potatoes and vegetables -- brilliant! This will get added to the list of foods I cook when home alone!
Tough NY Strip
I don't have any experience with Polyface beef, but have cooked grass fed beef from a variety of sources. While some sources seem more tender than others, in my experience grass fed is always going to be tougher than conventional factory beef. In general, the trade-off for more flavor (and I'm sure there will be some commentary on flavor vs. gamey), and a healthier product is worth it.
Our best luck has been grilling -- low and slow til they are just barely med-rare. If they get to medium they will be hard to eat. We tried some sous vide... with enough cooking time at 130C to pasteurize (which should tenderize) + plus a quick hot grill ... they ended up medium and tough. Want to try this again with a lower temp / shorter time.
I have not tried dry aging or brining.
Whole organic chicken in Fridge
Fire up the grill! I like to butterfly the chickens and do like this: http://www.epicurious.com/recipes/food/views/Grilled-Citrus-Chicken-Under-a-Brick-242115 ... but I skip the whole brick thing and they still come out great.
What to make for themed dinner--"Preserved"
How about a jam-heavy dessert? Thinking of something like this: http://www.foodnetwork.com/recipes/giada-de-laurentiis/citrus-crostata-recipe/index.html
(side note -- when I made this, the jam didn't thicken.. would recommend adding the arrowroot at the end of the cooking)
Food swaps
Coronado has a monthly swap for home grown produce....
http://coronadohomeharvest.wordpress.com/
Help - need cookware suggestions
Box grater. If necessary I can use a potato peeler to get citrus zest. Add a peeler to the list....
And if there are local lobsters, don't forget the lobster crackers. House we rented last year in Cape Cod didnt have one... Fortunately the local fish place steamed and cracked them for us!
BAG OF COLESLAW MIX
I make a baked chimichangas that includes coleslaw mix... the cabbage kind of disappears, not as strange as it seems.
http://blog.firecooked.com/2008/10/31/chimichangas.aspx
Help - need cookware suggestions
In addition to pots and knives... things that I like to have
Grater
Half sheet (or cookie sheet) pans
Good tongs
Silicone spoon
7x11 or 9x13 Pyrex pan
Large bowl
Decent cutting boards
2 or 4 cup glass measuring cup
Where to eat, when you don't have to pay? I.e. it's the corporate tab.
Where's the "like" button!
calorie counter
I have used MyFitnessPal (there is both a web tool and an iPad / iPhone app), it allows you to enter recipes and save. Still a bit of a pain, but works. You can track all your calories (and exercise).
Do you have tried and true pot roast recipe?
I like this one... and I have cooked in the crock pot instead going into the oven after all the browning (didn't have a big dutch oven...)
http://www.foodnetwork.com/recipes/giada-de-laurentiis/stracotto-pot-roast-with-porcini-mushrooms-recipe/index.html
Catering question re party for 30-40 people
Sounds great! Assuming you are not actually in the Antarctic, you might want more beverages... A gallon each of tea and lemonade, extra water.
What did you have for breakfast today?
Homemade yogurt, granola, and strawberries, with a big cup of coffee.
Coronado Eats?
To add to the lists:
Right now, Leroy's is about my favorite place for drinks and/or dinner. Handy that's its walking distance for me!
To add to the other rec's:
Burger Lounge (grass-fed beef)
Cafe 1134 - breakfast or lunch
Tartine (especially for lunch)
Last weekend I dropped into The Tavern for a beer, liked the vibe of the place... need to go back and try the food (pub fare).
ISO "dairy free" vegetarian quiche recipe.
oops... I have a bad habit of putting bacon into vegetarian recipes.
ISO "dairy free" vegetarian quiche recipe.
And for the crust you can use lard instead of butter, but I really like the spinach crust from the "the New Enchanted Broccoli Forest" cookbook by Mollie Katzen, which uses a bit olive oil as the fat.
ISO "dairy free" vegetarian quiche recipe.
I use soy milk ... but MUST be the unsweetened variety (such as the dairy case Silk, Trader Joes, or WF 365 brand). A good, aged cheese is very low in lactose, you might check if a bit of lactose is OK or not. My family can eat cheese, yogurt, and ice cream but not milk on their cereal in the morning, so I always have soy milk around.
