Amuse Bouches's Profile

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What should I teach my 5 year old grand daughter about cooking?

I bring my 2.5 year old daughter into the kitchen all the time -- she loves to watch, and I tell her what I'm doing. We made enchiladas the other night -- I had some cooked spinach and shredded cheese, and she put a handful of each into each corn tortilla while I did the rolling. I think the most important thing is to teach her to feel comfortable and confident in the kitchen!

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Mar 31, 2010
Amuse Bouches in Home Cooking

HELP a horrible baker for Easter dessert

A nice bread pudding -- let someone else do the heavy lifting of baking for you! You can top it with a meringue (think lemon meringue pie) and it's gorgeous.

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Mar 31, 2010
Amuse Bouches in Home Cooking

Slow cooker dishes, Help

I work outside of the home and use my slow cooker fairly often. Some of my favorite slow cooker dishes are bean dishes (chili, red beans and rice), tough cuts of meat (pot roast, corned beef brisket), pork (Carolina style barbecue pork, pork braised in salsa that I use as taco filling, and a Asian style pork in a peanut sauce.) It's hard to make a small amount in a crock pot, so I'd make sure you have the freezer space for leftovers.

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Mar 31, 2010
Amuse Bouches in Home Cooking

I need a fantastic lemon cake recipe.

I was going to suggest this one as well. Beautiful, delicious AND googlable.

Mar 08, 2010
Amuse Bouches in Home Cooking

Healthiest Breakfast Possible

Last weekend I sauteed some beet greens in a little olive oil and garlic, then topped with an egg. Tasty and nutrient dense.

Honestly, I think the best thing you can do for breakfast is mix it up a bit. One day - eggs and greens, the next, oatmeal with blueberries and a little almond butter, the next a yogurt, fruit and tofu smoothie, after that a turkey, black bean and salsa omelet. I'm of the opinion that we can't measure every health benefit of food, so the best we can do is strive for variety, whole foods, and deliciousness.

Feb 25, 2010
Amuse Bouches in Home Cooking

I have a chocolate cake recipe challenge for you (aka..please help!)

Congratulations on your first year of being a mom! I love to make my daughter's birthday cakes, and I made the linked cake for her second birthday -- very chocolatey, very moist, and dense enough to withstand stacking, but not too dense. I'd also sink a few drinking straws into the bottom layer, and put a round of cardboard between the tiers -- that will help support the cake.
http://savour-fare.com/2009/10/11/cho...

Feb 17, 2010
Amuse Bouches in Home Cooking

Peruvian Chicken Recipe? (moved from Washington DC & Baltimore board)

I think the Peruvian Aji Amarillo paste is milder than the yellow chiles I used -- the yellow sauce wasn't super hot though -- mayonnaise is a great mellower.

Jan 30, 2010
Amuse Bouches in Home Cooking

Peruvian Chicken Recipe? (moved from Washington DC & Baltimore board)

Here's my recipe: http://savour-fare.com/2009/06/03/per...

It's better grilled if you can grill it, but an oven is good too. If you can find Aji Amarillo you can use that in the yellow sauce instead of the Manzana chiles, but it's pretty good either way.

Jan 29, 2010
Amuse Bouches in Home Cooking

30 eggs in the fridge

I usually make Waterzooi when I want to use up a lot of eggs -- it's a Belgian chicken stew that has 6 egg yolks (I freeze the whites and save them for meringues or Angel food cakes).
Recipe here:
http://savour-fare.com/2009/06/25/in-...

Jan 29, 2010
Amuse Bouches in Home Cooking

Dry-Brining a turkey

I did this a couple of weeks ago with a small (10 lb) turkey -- did the salt on Friday night and cooked it Sunday afternoon, and it was thoroughly seasoned. My method is slightly different than the LA Times -- I put the turkey on a cookie sheet and loosely tent with foil, so it dries while it brines (or cures), thus eliminating the need for the extra day of drying. I think that if you start now it should be good.

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Cooking Good Food, Every Day
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Nov 24, 2009
Amuse Bouches in Home Cooking

Trader Joe's - "prepared" foods

I agree. I actually shop a lot at Trader Joe's, but I like to cook. Their organic ketchup is great and has no HCFS, and I've recently become a convert to their real mayo. We get dairy, olive oil, cheese, juice, wine, WW bread for toast, salsa and their meats are decent.

I'm not a big fan of prepared meals anywhere, and TJ's doesn't magically make them tasty. I find that as a general rule, their frozen meals are as good as or better than stuff I get in other stores, but we're starting with a frozen meal baseline. It's not going to replace home cooking.

We buy some of their crackers, etc. for my toddler and she's a fan, but in terms of prepared meals we tend to stay simple -- frozen mac and cheese, Tarte D'Alsace and potstickers, and their frozen meatballs are pretty good too.

Oct 21, 2009
Amuse Bouches in Chains

Gourmet magazine to close

Thank you. Maybe I'm too ambitious a cook, but I never found Gourmet's recipes to be an afterthought or too highfalutin. Some of my favorite recipes over the years have come from Gourmet, from my go-to risotto recipe to a wonderful (and simple to make) hot toddy pudding (a twist on lemon surprise cake) that appeared in the March issue this year. They always worked beautifully, which gave me the confidence to try things I otherwise might not have tried.

Oct 07, 2009
Amuse Bouches in Food Media & News

Gourmet magazine to close

Pretty sure the funeral party was at Ruth's house, based on her Twitter. She also said they had shot photos through their April issue.

Oct 07, 2009
Amuse Bouches in Food Media & News

Daily Telegraph: McDonald's restaurants to open at the Louvre

It's not surprising. The Carrousel Du Louvre is really just a mall, with a food court. I mean, the McDonald's will be near the Virgin Megastore. It's no big whoop. It's outside of the admission gates to the actual museum - it's not like you can chow on McNuggets while gazing at the Mona Lisa.

Oct 06, 2009
Amuse Bouches in Food Media & News

New Haven Restaurants

I went to college in New Haven more than 10 years ago and I still get a craving for the black bean soup and rosemary bread from Atticus whenever it's cold out. Zinc was pretty wonderful in my day, but Claire's never lived up to the hype.

Aug 07, 2009
Amuse Bouches in Southern New England

Amco Lemon / Lime Squeezer - Yay or Nah?

I've had one of the yellow enameled ones for 5 or 6 years now and I LOVE it -- it's by far the best juicer I've ever used and it's still going strong. Only complaint is that after 5-6 years of use the enamel is starting to wear a bit from the acid in the lime juice -- I'd get one of the plain aluminum ones.

Aug 07, 2009
Amuse Bouches in Cookware

Quick Strawberry Jam Help Needed for First-time Jam Maker, Please ....

Check these out. http://www.weckcanning.com/

Lovely but unaffordable.

Jul 30, 2009
Amuse Bouches in Home Cooking

Quick Strawberry Jam Help Needed for First-time Jam Maker, Please ....

It should be closer to 220 degrees. (When I made strawberry jam last week, it seemed to stop at about 215-217, so I just decided that was enough). Also, try adding a couple tablespoons of Balsamic vinegar -- it really makes the flavor pop.

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Jul 30, 2009
Amuse Bouches in Home Cooking

Great fresh blackberries at reasonable cost - west side?

I made that exact recipe this weekend with blackberries from Trader Joe's -- they're not the best from eating straight, but the sauce has so much sweetness from other sources (OJ, maple syrup) it didn't matter -- what mattered was the tart berry flavor.

That said, I got AMAZING blackberries a couple weeks ago from Burkhart's Organics at the Hwood Farmer's Market -- $4 for a container and worth every penny.

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Jun 24, 2009
Amuse Bouches in Los Angeles Area

Helena Wirth cakes in Van Nuys

Porto's cakes aren't fancy in terms of decoration, but their price to value ratio is fantastic, and the cakes are very good -- particularly their carrot cake.

Jun 24, 2009
Amuse Bouches in Los Angeles Area

HOW TO COOK A GOOD STEAK WHEN THE GRILL ISN’T AN OPTION

ITA. Butter. A goodly amount. Gives it a lovely crust.

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Jun 22, 2009
Amuse Bouches in Home Cooking

All Mom wants is a carrot cake

I recently made Emeril Lagasses's recipe for Carrot cake and I have to say it was very good -- very moist without being dense or oily. I don't know why you would depart from cream cheese frosting though, but I imagine an orange or lemon buttercream would actually be very nice.

Recipe is here: http://savour-fare.com/2009/04/23/nea...

Jun 22, 2009
Amuse Bouches in Home Cooking

Your favorite homey/vintage/nostalgic dessert

My mother wasn't one for packaged foods, and she wasn't much of a baker either, but I love old fashioned, homey desserts -- trifle, gingerbread, shortcake, crumble.

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Jun 18, 2009
Amuse Bouches in Home Cooking

anyone in LA selling tree-ripe peaches?

I can say on the pears they arrive hard but give them a few days and they're amazing. Not sure how it works with peaches though, since they don't ripen.

Jun 11, 2009
Amuse Bouches in Los Angeles Area

Canning rhubarb?

I made jam last week with about a pound of rhubarb (4 large stalks), 3/4 c. sugar, and a packet of liquid pectin (rhubarb is pretty low in pectin). It made a very small batch (2.5 jars) but tastes fantastic.

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Jun 06, 2009
Amuse Bouches in Home Cooking

Really outstanding recipes that are worth the effort

I was going to recommend that same recipe. It's pretty amazing. You can also sub in raspberries for the blackberries.

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Jun 06, 2009
Amuse Bouches in Home Cooking

Not much of a baker, so.....

The LA Times posted a food processor shortcake a few weeks ago (and I just adapted it on my blog) which is wonderful.

The secret to cakes in a mixer is to mix like hell until you add the flour, and then mix very hesitantly.

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Jun 01, 2009
Amuse Bouches in Home Cooking

Best American - Menu suggestions for serving non-american guests.

Fried chicken? Hamburgers? An excellent hamburger is a thing of beauty. Potato Salad. Pot Roast. And I vote strawberry shortcake for dessert.

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Jun 01, 2009
Amuse Bouches in Home Cooking

Breaking cooking/baking 'rules'

I almost never sift flour, I don't use cake flour, and I always bake with salted butter. And I'm a darn good cake baker, if I do say so myself.

I'm also not slavish to measurements, even when I'm baking, and I freely substitute ingredients. I think it helps that I have a basic understanding of what different ingredients do in recipes, so I know that if I replace honey with sugar in a cookie it's going to be crunchier and less chewy, for example.

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May 29, 2009
Amuse Bouches in Home Cooking

Only Losers Ruin Their Scotch.. on the Rocks

I'm with you, and FWIW when I traveled to Scotland (and drank really a LOT of scotch) nearly every establishment served their single malts with a small pitcher of water and dish of ice to add to the scotch as you would.

May 19, 2009
Amuse Bouches in Spirits