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aronsinvest's Profile

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Cabbage Rolls anyone?

Apr 13, 2015
aronsinvest in Home Cooking

60th Birthday BBQ Menu Planning

This looks like a great drink that could be made in a punch bowl.

Apr 10, 2015
aronsinvest in Home Cooking

Who Should Pay for the Office Holiday Party?

20.00 is not expensive. A glass of wine out will cost 6.50. If you wanted less what would you serve beans & weenies? If the current economy holds fast we will all be eating beans and weenies on a regular basis.

Nov 15, 2011
aronsinvest in Features

watermelon cocktails

We never eat a full watermelon so I chunk it up and freeze it. I take the frozen watermelon and throw it in a blender with some vokda. Take a sugar rimmed martini glass and get the party started.

Sep 05, 2011
aronsinvest in Spirits

Years old Martha Stewart recipe for Easter Home made mayonnaise with hard cooked eggs?

Julia’s Cooked Egg Mayonnaise

- makes 2 cups -
Adapted from Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin.

2 tablespoons flour
1/2 cup water
1 large egg
2 hard-boiled egg yolks
1 tablespoon Dijon mustard
1/2 teaspoon salt
2 1/2 teaspoons wine vinegar
2 1/2 teaspoons fresh lemon juice
1 cup excellent olive oil or other fresh vegetable oil (I use 1/2 olive and 1/2 vegetable)
Several grinds of pepper, preferably white
More seasonings as needed: salt, vinegar, lemon juice, etc.

1. Measure the flour into a 2-quart stainless-steel saucepan and, whisking constantly, gradually blend in the water to make a lump-free mixture. Whisking slowly and reaching all over the bottom of the pan, bring to a boil on top of the stove. Boil slowly 1/2 minute, whisking—beat in droplets more water if the sauce is stiff rather than very thick. Remove from heat, break the egg into the center of the sauce, and rapidly whisk it in. Put the sauce over moderate heat again and, whisking slowly, boil for 15 seconds. Scrape the sauce into the bowl of a food processor.

2. Add the hard-boiled yolks, mustard, salt, vinegar, and lemon juice to the machine. Process 15 seconds—long enough to be sure the yolks are well incorporated, so that they will create the emulsion. Then, with the machine running, begin adding the oil in droplets. When the emulsion is established (which should happen after about 1/3 cup oil has gone in), add the oil in a thin stream of droplets. When as much oil as you wish has gone in and the sauce is thick and glossy, taste analytically for seasoning, adding salt, pepper, etc. as you feel them needed.

3. Store the sauce in a covered container in the refrigerator; it will keep for at least a week.

This might help.

Sep 30, 2009
aronsinvest in Home Cooking

Dip for the Stars

Sep 29, 2009
aronsinvest in Recipes

Yogurt Trifle with Pomegranate, Pear, and Dates

Apparently Kate Ramos considers parfait ordinary for breakfast.
I would love to find out what she considers exotic.

Sep 29, 2009
aronsinvest in Recipes