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jackie2830's Profile

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QUICHE! Home Cooking Dish of the Month (April 2015)

OOOOOOOOOOH man, now I MUST make absolute favorite food! I'm offering 2 suggestions: "Tiger's Quiche" by Jamie Oliver 2003 @ Food Network - rich and delicious!
And the following from our Carol cheese lady @ Wegman's [adapted from Bon Appetite 2009] - Supers simple and super easy and the one my "real man" husband prefers:

Mushroom and Fontina Quiche - bon apetite 10/09
[Carol, cheese lady @ Wegman’s 2.24.10]

1 refrigerated pie crust
2 tablespoons butter
2/3 cup chopped shallots (about 3 medium)
8 oz assorted mushrooms, sliced
4 large eggs
1 cup half and half
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated or ground nutmeg
1-1/2 cups grated Fontina cheese (about 7 ounces), divided

Preheat oven to 450°F. Unroll crust completely. Press firmly onto bottom and up side of 9-inch-diameter deep-dish glass pie dish. Bake until light golden brown, pressing on sides of crust with back of spoon if crust begins to slide down sides of dish, about 10 -12 minutes. Allow to cool

When ready to continue, preheat oven temperature to 325°F.

Melt butter in heavy large skillet over #4 heat. Add shallots; sauté until beginning to soften, about 2 minutes. Add mushrooms; sprinkle with the ½ tsp of salt and pepper and sauté @ #7 until mushrooms are tender and beginning to brown, about 8 minutes. Transfer to plate; spread out to cool slightly.

Whisk eggs, half and half, and nutmeg in large bowl to blend. Stir in 1 cup Fontina cheese and sautéed mushrooms. Pour filling into crust. Sprinkle remaining 1/2 cup cheese over quiche.

Bake quiche until puffed, golden brown, and just set in center, about 55 minutes. Cool 30 minutes. Cut into wedges.

Enjoy I must go make mine!

Has anyone made Ina's Lemon Loaf Cake?

I wrote the following review on this recipe: "Lemon Yogurt Cake" MANY years ago when FN first aired it. BTW, there is a Lemon Cake and a Lemon Yogurt Cake. I have ALL her cookbooks --- Lemon Cake is from "Parties" and the yogurt version is from "Home" ----- the only difference between the two is the yogurt.


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Apr 10, 2015
jackie2830 in Home Cooking

Slow Cooker Peach Crumble

Been to the local farmers market for their incredibly sweet, fragrant, juicy fruit 3 times this week. 3 bags in freezer for Winter pies. Did this recipe yesterday for dessert and it's wonderful. I cut the nutmeg down to a few grates to avoid overpowering the fruit flavor. Also,I had very juicy fruit and could not bear to drain the peaches so my end results were a little soupy - no complaints however! Delicious served warm with vanilla ice cream as you suggested. Perfect way to enjoy comfort dessert on the hot days of August....thanks!

Sep 01, 2014
jackie2830 in Recipes

Easy Slow Cooker Peach Crumble

I think it looks a soggy crumble, all gooey and sweet and actually the peel should probably keep the fruit intact rather than in shreds. Bookmarked to my own "favorites" and can't wait til August [peach pickin time] here in WNY!

Jul 18, 2014
jackie2830 in Features

Wusthof Nakiri knife

Please, would someone explain the differences in a Nakiri knife, ie; hollow ground, fine & so forth? Thanks in advance!

Mar 31, 2014
jackie2830 in Cookware

The Perfect Nonstick Pan?

Personally, I think the only pans that don't last are the cheap one. I have a Scan pan that's about 15 years old and it's like new....the only thing I don't like about it is it takes FOREVER to heat up.

Sep 27, 2013
jackie2830 in Features

Freezing food in little cubes

I agree C. Hamster! I use the bags for OJ, pumpkin puree, and buttermilk as well. I put 1/4 to 1/2 cup depending on the item and then just allow to thaw right in the bag. Like you stated, much more efficient in the limited freezer space.

Sep 13, 2013
jackie2830 in Home Cooking

Any great recipes for Italian plums?

I'm Italian & cannot wait till these yummy jewels come to market. You guys inspired me to make something with part of the basketful I currently have. Found this: Quick/easy/delicious, [pic below] although I will cut the candied ginger to 1 Tbs. as well as chopping more finely next time.

This next recipe is phenomenal as well as an impressive entree for guests. It does call for black plums, but I'm sure Italian prune plums would be a great sub, maybe using more of them and halving instead of quartering - excellent Asian flavor, make extra!

Sep 09, 2013
jackie2830 in Home Cooking

Tomatoes: what are you doing with them?

Look, anyone who uses a tomato as her avatar + is Italian, has to LOVE tomatoes! I grow both Bonnie Better Boys and Roma's and I am always inundated. My favorite, among many ways to enjoy the "love apple" is simple. Cut up as many Better Boys as you like, add extra virgin, a spritz of apple cider vinegar, salt/pepper and allow to juice up. Then take some good crusty bread [I love Wegman's Artisan Tuscan Garlic] slices, spray with some extra virgin and bake @ 400 about 10 min. Cut into croutons and throw into the juice tomatoes. Mix and eat. Nirvana!!!!! ♥
**Sorry, I don't show the croutons in there......deleted the photo by mistake!

Aug 30, 2013
jackie2830 in Home Cooking

Tomatoes: what are you doing with them?

Thanks geminigirl..........the sauce link looks/sounds wonderful and it's been saved!

Aug 30, 2013
jackie2830 in Home Cooking

Crispy Corn Fritters

TARTAR SAUCE????? These aren't hush puppies! MAPLE SYRUP all the way. Great memories of these from my mom, about 55 yrs ago. However, she left out the onion, cornmeal, and cayenne....I believed she used canned creamed corn as well...they were totally delicious and flavorful! Wish I had her exact recipe ;(

Jun 21, 2013
jackie2830 in Recipes

I can't do goat cheese. Substitute?

Hmm, you're correct, she doesn't say she's allergic.....just a non-lover like myself. Well, it may still be a useful fact for someone who IS allergic.

Jun 12, 2013
jackie2830 in Cheese

I can't do goat cheese. Substitute?

Thanks to all......yes, this is still [2013] a VERY useful piece of info, for someone like me who just doesn't like the flavor of goat cheese. I'm making Giada's Apple Galette with Goat Cheese and Sour Cherry and Almond Topping and wanted a texturally/flavorful substitute. With all your help, I also f/u with Google and found that Queso Blanco would probably be a really good sub. I'm not sure Queso Fresco would be however, since it says it's partially made with goats milk. Hope the original [Susan627] questioner did some research as I did since it sounds like there may be an allergy issue for her, where as I just don't like the taste.

Jun 09, 2013
jackie2830 in Cheese

For Crispy Skin, Roast Your Chicken Vertically

Been utilizing this method for about 30 years when the "beer can holder' first became available [$2.99]....beautiful crispy chicken. I roast @ 400 for about an hour. I also use a 12" Cuisinart SS skillet. That way, I pull it out, skim the grease, and make gravy right in the pan. You deglaze/"clean" the pan the easy way.

Feb 08, 2013
jackie2830 in Features

Why You Should Definitely Cook Bacon in the Oven

Oven's the way to go, hands down! I go a step further by laying the slices on a half sheet cake sized rack in the foil lined pan of the same size. I bake @ 400 X's 25-30 minutes.

Feb 01, 2013
jackie2830 in Features

Duchess Potatoes

These tasted absolutely yummy @ our Christmas dinner yesterday. However, gotta say that IMHO, they would have been just as yummy skipping the pastry bag/oven prep. True, they are more impressive that way and look great on a buffet platter, but for me & hubby, they took the most prep of the meal and to be honest, I preferred the riced, mixed & pre-baked taste results more.

Dec 26, 2012
jackie2830 in Recipes

Stabilizing Whipped Cream

I believe the product you are talking about is Dr. Oetker. If you Google it, shows up as "Whip It". It comes in small envelopes, and I've seen it @ gourmet shops as well as large grocery stores. I've never used it, but thanks for the reminder.

Sep 28, 2012
jackie2830 in Features

Awesome Blueberry Muffin Recipe Needed

I totally agree with "mels"........any muffin with Barefoot's name on it is wonderful. Believe it or not, if you don't mind a truly delicious blueberry coffeecake instead of muffin, "I Can't Believe It's Not Butter's" is wonderful.....and all the berries are on top.....nice 9" size as well.
Bon Apetit!

Mar 09, 2012
jackie2830 in Home Cooking

Peach Melba Pie

I swear, Aida has the BEST recipes....everyone I've made is wonderful and this one is no exception! I especially loved the press-in crust and streussel instead of crust top. Really down home flavor with August local farmer's market fruits! The scoop of ice cream teased us so we did the same using homemade butter pecan. Thanks Aida!

Aug 14, 2011
jackie2830 in Recipes

Orzo Salad with Tomatoes and Pine Nuts

Nice fresh Italian summer salad. Perfect flavor using my homegrown Romas chopped instead of Cherry tomatoes. Served with grilled chicken with plum barbecue sauce and corn on the cob.

Aug 14, 2011
jackie2830 in Recipes

Ace Baguettes - bake at home

KV, I would check your oven temp...........410 is the Bakery directions and I bake the bread all the time @ that temp/time. Ofcourse it would also depend on whether you are baking from a frozen state or just room temp/day old.
Good luck, Ace is STILL the best baguette!

Ace Baguettes - bake at home

Thanks froglegs! Boy you guys sure follow up on info!
Here in the states, you can always go to the bakery manager @ Tops Markets [where Ace is sold] and ask for a frozen loaf of any variety they sell.
In Canada, frozen par baked baguette/demis would be found in the freezer case and I believe are only sold @ Costco.......possibly Loblaw's as well. Go directly to the website for added info.
Bon appetit mon ami!

Ace Baguettes - bake at home

Mike, I'm sure I'm a bit late, but as a former Ace employee here in New York I can tell you that frozen par baked baguettes should be baked @ 410 for about 10 minutes. Also, if you want to freshen a baguette or any Ace breads up, use 410 again, for 5 minutes. Baguettes are best eaten the same day, but can be refreshed day old. All other Ace breads have a 3 day shelf life but will always be equally scrumptious if refreshed. And yes, a toaster oven would be fine.

Gummy Potatoes

IrishPotato, didn't you mean you prefer your MASHED spuds to be the consistency of Elmer's PASTE rather than glue? Elmers glue is more like what the KitchenAid's produce [whipped, fluffy potatoes] opposed to dense, heavy, float your nob of butter in, substantial, I've had potatoes, MASHED potatoes which a good old fashioned hand held potato masher produces. As you can see, by my biased description, I am in total agreement with the latter, like you! Potatoes are either whipped or's that simple. Add a few lumps, and I'm in heaven!
Now pardon me, but if you are "IrishPotato", then my husband would be "MasterO'Spud"........since his parents had 16 wee ones. He tells me his mother used a ricer until she had enough years of that and switched to a Sunbeam! So there's another wrench in the mix! My Mom [former farm girl] interchanged her tools for the type of potato she wanted to achieve: mixer for fluffy, company's coming potatoes, or hand masher for family meals [which I prefer]. I think, like my Mom, that there is indeed room for both. To me it's just a matter of your preference and what they're being served with.

Oct 22, 2010
jackie2830 in General Topics

Rolled Egg

If it looks like a duck........

Sep 19, 2010
jackie2830 in Recipes

big fat juicy new potatoes, what's a girl to do?

Greygarious.........thanks!!! Love the CI tip and it makes perfect sense. I grew up with a "steam all veggies" Mom so I continue with this nutrient/flavor capturing
Now, if I use a small amount of milk instead of water to steam, all I need to do is add my butter, salt, and pepper and voila.........even more flavor, the nutrients aren't sent down the drain [as done with water method] and the milk is warmed for mashing.
Ingenious/simple/duh, why didn't I think of that!

Aug 27, 2010
jackie2830 in Home Cooking

Corned Beef–Potato Rösti

Excellent, however only fed 2 of us!!!!!!!! I made some homeade applesauce to go with and our plates were so clean that we could have put them back in the cupboard!!!!! Next time tho I will double and make in a LARGE non-stick. One could be really decadent and top it off with a poached/fried egg as well.

Aug 06, 2010
jackie2830 in Recipes

The Royal Rodent

I found this topic interesting, however it lacked a photo............

Jul 22, 2010
jackie2830 in Features


No spinach/escarole, no Basil, no red wine????????? Just ok until I added the afformentioned ingredients. So-so recipe........I guess every Italian has their own version.

Feb 03, 2010
jackie2830 in Recipes

Slow-Cooked Stuffed Cabbage

Bushwickgirl: I have been making "Golabki" - as they are known here on the Polish East side of Buffalo, New York, for probably 40 years. We always use COOKED RICE, not raw. However, being that people are now into using raw pasta in Lasagne, perhaps raw rice is the new chosen directive for stuffed cabbage as well. I will stick with the cooked version ----- if there's not enough liquid enclosed in those rolls, the rice will not cook [rice needs more than room to expand, it needs liquid to cook properly]. The apples and sugar sound like a nice change worth trying.
Another note: Savoy or curly cabbage is much more tender, milder, and easy to work with than green cabbage.....definitely worth trying!

Dec 31, 2009
jackie2830 in Recipes