gwendolynmarie's Recent Activity
Chowhound Post
What's your favorite way to cook Chanterelle Mushrooms?
If not simply seasoned with butter/olive oil/whatever fat of your choice and salt and pepper, they're fantastic in salads both green and grain based, risotto, crostini, soups, anything involving eggs or pasta. They also stand up well to baking, so try quiches, gratins, pizza, lasagna, pot pies, tarts, etc.
My fall back is sort of a ragout- sauteed with a light olive oil, shallots, garlic, and fresh herbs with a splash of white wine and maybe a touch of dijon or sour cream. Served with chestnuts and caramelized brussels sprouts and a lemon wedge, I'm in heaven.
Chowhound Post
turning caramel into sauce?
In a saucepan on low, low heat, you can melt down the caramels either on their own, or with pretty much any liquid (or fat) or combination of liquids - water, milk, cream, evaporated milk, sweetened condensed milk, coffee, juice concentrate, butter.
Chowhound Post
Potato Knishes
Check out these recipes:
1. http://forums.egullet.org/index.php?/...
2. http://is-that-my-bureka.blogspot.com...
3. http://books.google.com/books?id=Gdwo...
Chowhound Post
Eggplant Help
Eggplant parm. or eggplant rollatini.
Ratatouille.
Eggplant and roasted portabello terrine.
Roasted eggplant and red pepper salad with oregano, crushed red pepper, and cumin.
Eggplant gratin.
Soba salad with steamed eggplant, seaweed, carrot, spring onion and ginger-miso dressing.
Eggplant-chickpea tagine.
Pesto pasta salad with zucchini and eggplant.
Persian eggplant kuku: http://www.eatingoutloud.com/2009/03/...
Caponata.
A mixed vegetable green curry.
Thai basil eggplant.
A grain based salad, like barley, with marinated eggplant, capers, red onion, mint, etc.
Eggplant and walnut phyllo pie:http://www.gourmet.com/recipes/2000s/2008/05/eggplantphyllo
Sichuan eggplant stir-fry.
Chowhound Post
FRESH Dutch Stroopwaffels
Danku if making them "fresh"- http://newyork.seriouseats.com/2009/0...
But tubs of dough and filling is not exactly what I call fresh.
These are obviously not fresh, but they're made locally.
http://www.dutchmooncookies.com/locat...
Chowhound Post
Leftover creamed spinach and sour cream--what to do with it?
This screams stuffing to me. Stuffed pasta, ravioli, or lasagna would make good use of the spinach (with the addition of some nutmeg, ricotta, egg, pine nuts, lemon zest, etc). As would vegetables, like stuffed mushrooms- baked, with the juice the mushrooms give during baking mixed with sour cream to make a sauce, artichokes, or piquillo peppers. You could make a sort of spanikopita, or spinach pie from any culinary denomination. On the potato line of thinking, mashed potatoes with creamed spinach - plus some make a great filling for pierogi, borek, or knishes, or, with the addition of curry and cubed potatoes and peas or chickpeas, samosas.
On pizza with walnuts, figs, caramelized onion, and roasted beet, or artichokes, asparagus and fresh pesto would be lovely.
With saffron, fenugreek and tomatoes, it could be a fantastic sauce.
I think I would just make mini-quiches, though.
Chowhound Post
ISO milk-heavy recipe
-Polenta prepared with milk.
-Savory rice pudding.
-Rolls or biscuits (with white gravy, of course), other breads.
-Make homemade ricotta, use it for lasagna filling, and more milk for a bechemel top.
-Labneh, mozzarella, sour cream, buttermilk, and yogurt are other options for stretching the milk's lifespan.
-Cream-of soups (mushroom, spinach, broccoli, tomato, asparagus, pea, celeriac, take your pick) and chowders.
-Milk braised pork- http://www.nytimes.com/2007/07/08/mag...
-Fish poached in milk
-Savory bread pudding
Why no love for dessert? This is a perfect opportunity for dulce de leche.
Chowhound Post
Plan My Healthy Foodie's Dream Day in NYC
About Dirt Candy- If I recall correctly, half of the menu involves something fried, and the food is incredibly rich. Fantastic food, but not exactly health food...
Chowhound Post
Plan My Healthy Foodie's Dream Day in NYC
You're right about mamoun's, mostly. Azuri, Taim, there are plenty of other great spots. I suppose I'm accustomed to giving recommendations to travelers that ere on the inexpensive side. But, I prefer their tahini and pita to many other places, their salads aren't overly greased, and their prices are great. Where is your favorite?
I couldn't say, considering I haven't tried Saravanaas. My service at Madras Mahal a week ago was quite the opposite.
Caravan of Dreams has never let me down. Their dishes are healthy and large, and allow for each ingredients flavor to come through. Unless I gorge myself on their almond butter smoothie, being full from COD means feeling nourished rather than weighted. This, I appreciate. Though adding salt and pepper to some of their dishes could go a long way.
Another recommendation, Hangawi. http://www.hangawirestaurant.com/
Chowhound Post
Plan My Healthy Foodie's Dream Day in NYC
I'm here to strongly reiterate skipping Josie's, Energy Kitchen, and Pump, and advocate for Candle Cafe (or Candle 79 owned by the same folks for a more upscale dinner), Counter, and about everything that cimui and silencespeak recommended.
For a sit-down dinner, I'd actually recommend the natural gourmet institute. Every friday, their students cook a vegetarian dinner served at communal tables...it's lovely and a steal for the quality, usually. http://www.naturalgourmetschool.com/h...
Some other options are Gobo: http://www.goborestaurant.com/
Caravan of Dreams: http://www.caravanofdreams.net/ver2/m...
Cheap, South Indian and an extensive menu at Madras Mahal: http://www.menupages.com/restaurantde...
Incredibly inexpensive falafel, tabbouleh, etc.: http://www.mamounsfalafel.com/
Woorijip has an amazing buffet: http://www.menupages.com/restaurantde...
LifeThyme Market can be a bit overpriced, but has fairly astounding prepared salads and hot foods, as well as raw desserts which have fooled some omnivores in the past: http://www.lifethymemarket.com/
More cheap middle eastern with a more extensive menu, like elephant bean stew and slow cooked leeks at Taksim: http://nymag.com/listings/restaurant/...
Chowhound Post
What have you given up trying to cook?
What recipe are you using? What type/s of sugar and flour, and in what ratio?
Chowhound Post
Gluten-free crumble, anyone?
You could simply sub in rice flour, but you could just as easily add in nut meal/flour (homemade is fine if not best, just nuts whizzed in a coffee grinder, food processor, or seriously smashed).
For an apple crumble topping try, 1/2 cup each nut flour and rice flour, 1/4 cup brown sugar, a few tablespoons of margarine/butter, a dash of salt, fresh grated lemon zest and ginger.
Chowhound Post
papas souffle/pommes soufflees
So, to fulfill an Argentinian's craving for valentine's day, I'm on a search for these: http://farm1.static.flickr.com/128/42...
I know 21 Club serves them as a side, as well as db moderne bistro...but this is simply out of my price range. Does any one know of any Argentinian or French (or otherwise) restaurants that serve them, or should I just beg 21 club to let me order only one side dish to go (yeah, right)?
Chowhound Post
Brussels Sprouts recipe?
Check here:
http://www.postpunkkitchen.com/forum/...
http://www.postpunkkitchen.com/forum/...
http://www.postpunkkitchen.com/forum/...
These are some of my fall backs:
-Melted shaved brussels sprouts and leeks (saute shallots, garlic, and thyme in browned earth balance, add shaved brussels and leeks, turn down heat and add a splash of white wine and a squeeze of lemon, season and let it cook for a few. Do not stir fry the sprouts, keep the motion minimal, but do turn them enough to keep them from burning.)
-Shaved brussels sprouts with toasted hazelnuts, grapefruit, and pomegranate in dressing made from sunflower seed cream: http://www.windattack.com/?p=92
-Curried brussels sprouts.
-Maple glazed with chestnuts and sage.
-Braised with fennel and almond cream.
Chowhound Post
Take my brunch...please
Not the recipe, but the instructions:
http://carolcookskeller.blogspot.com/...
My thoughts immediately went to butter-poached lobster.
Here is one recipe, although I'd probably go for filling involving leeks and cheese.
Chowhound Post
Whole-wheat sandwich bread: no eggs, no dairy. Possible?
How much of each ingredient are you using? How long are you kneading for? How long are you letting it rise for? We need more details...
Chowhound Post
Need a fabulous, but not trying-too-hard menu for a date
On the teamwork and budget theme: sushi, lettuce wraps, tempura or other fried dishes (exciting! hot oil!), homemade ravioli or gnocchi, potstickers or steamed dumplings, fajits/tacos, breakfast-for-dinner, or fondue are other options. Interactive meals are definitely best for keeping things light and giving you something to talk about, especially if it is somewhat challenging...if you don't choose an interactive dinner, maybe a dessert?
Chowhound Post
Recipe requests: Wired jaw + Unhealthy weight loss!!! HELP!!!
p.s. That last suggestion was definitely a joke. Unless you add bacon, then it's genius.
Chowhound Post
Recipe requests: Wired jaw + Unhealthy weight loss!!! HELP!!!
Gaining weight healthfully is something I'm quite familiar with. Adding calories through healthy fats and protein, tucking them in wherever you can, is definitely the way to go. In addition to protein supplements and high-fat dairy products (i.e. adding cream cheese and cheese to mashed potatoes and making endless buttery cream-of soups), flax oil and ground flaxseed, coconut oil, coconut milk, coconut cream, coconut powder/flour, avocados and avocado oil, nut and seed butters and milks, and powdered milk or soymilk can all add calories. High calorie fruits, like banana, and soaked dried fruits in smoothies are a must, of course.
Is this purely a blended diet? If so, make soups, smoothies and shakes with a mixture of fat and protein sources thrown in. Any recipe for a cream-of, puree, or dhal- type soup can easily be modified.
Remember that pretty much anything can be blended and diluted with an appropriate liquid- juice, broth, milk, etc., from complete meals to any and all vegetables, starches, grains, beans, and legumes. Cooked oatmeal blended with chocolate ensure or chocolate hemp milk with protein powder, banana, yogurt, flax, cinnamon, and wheat germ, for example, is Quite dense and filling, and tasty. Butternut squash and apples roasted in olive oil and spices, added to onion, carrot, and breadcrumbs/lentils, sauteed in butter/oil with curry, pureed and thinned with stock, then thickened with two egg yolks and milk/soymilk powder or peanut butter and some coconut milk, and avocado soup made like guacamole only thinned with sour cream, yogurt, and milk really pack in the calories.
You could also make donut soup out of krispy kreme(http://www.eugenewei.com/mtweblog/arc... skip the water and add use cream instead. Paula Deen would love it.
Chowhound Post
Fun Things to do with Bacon?
Yeah, you kind of hit the nerve of the current culinary zeitgeist. Bacon brownies, maple-bourbon ice cream with bacon, maple-bacon lollipops, caramel apple butter on bacon and cornbread, bacon caramel corn...it's endless.
When I'm going for simple and easy to eat, I do bacon-wrapped dates, either plain, or stuffed, which makes a great base to riff off of with spices, fillings, and dips. But along the lines of what you are thinking, what about curing/ just broiling the bacon with sweeted ras-al-hanout, or garam masala, then dipping it in chocolate? You could roll a few in chopped nuts, and add some tart fruit to others to offset it. Alternately, you could really go all-out with the sweet and spicy, and make a spiced, bacon-pecan praline.
If you've got time, how does bacon with butterscotch, apple leather, and thyme sound?
http://alineaathome.typepad.com/aline...
You could always serve miniature versions of these, but you might have to make your co-workers sign a health waiver. http://www.slashfood.com/2008/08/28/k...
Chowhound Post
What's your "secret ingredient?"
The flavor of artichokes, I find, is not so pronounced, and not what comes to mind when taken strait- just the bitter, the sweet, and a somewhat earthy/vegetal complexity. It's closer to Campari, although it does not taste like Campari, than vermouth, and it would be sweet vermouth. It's in the family of all those bitter aperitifs.
I've added it to soups, stews, marinades, salad dressings, and used it for enhancing sauces, when caramelizing, in sabayon, while pickling, and in lemon-lime sorbet.
Chowhound Post
What's your "secret ingredient?"
Tahini
Bragg's and Nutritional Yeast and Marmite
Smoked salt or pimenton
Sauerkraut juice or olive brine
A modest glug of liqueurs- Cynar, for example
Bitters
Vanilla in rich, dark sauces
Nut milks
Ground, dried porcini
Ume vinegar
Seaweed
Dried fruit in savory dishes
Strong distinct teas (like lapsang)
Cloves or anise, when unexpected
Chowhound Post
french party ideas
Well, considering Larousse Gastronomique was published in 1938, I would reference an early copy for ideas (thanks to Amazon's search inside feature, you can keyword search and then view whole pages). For example, on a page about catering cocktail parties, dishes include: crustades, bouchees, timbales, vol-au-vent, pates, galantines and ballotines, chaud-froids, dishes in aspic, canapes, and ice cream and petit fours.
Chowhound Post
None of my go-to recipes meet the criteria
What about some whole grain based salads- quinoa, for example? Or legume based, like puy lentils with roasted vegetables?
Paella?
Enchilada casserole?
Vegetarian chili? African peanut stew?
A big pot of soup with a hearty, flavored bread (cornbread, tomato-basil, brown bread, savory pumpkin bread, olive-rosemary, whatever)?
Jambalaya?
Polenta lasagna?
Moussaka?
Hummus, baba ganoush, tabouleh, falafel, and israeli salad packed separately, with pita bread?
Just think vegan, a world of options will open up.
Chowhound Post
Carrot Cake with buttercream frosting Help!
This one has always seemed like the quintessential carrot cake, despite what may seem like a exotic addition of pineapple:
1 cup canola oil
1 1/2 cups sugar
3 eggs
1 3/4 cups of flour
2 tsp cinnamon
2 tsp soda
2 tsp vanilla
1/2 tsp salt
2 cups shredded carrot
1 cup of chopped toasted walnuts (you could easily reduce this)
1/2 cup crushed pineapple, do not drain
Combine all ingredients (you could make the whole thing in the food processor), bake in two prepared 9'' pans at 350 for 30-45 minutes.
Chowhound Post
Rosh Hashanna Cupcakes?
Apple cinnamon cupcakes with honey frosting and honey-roasted almonds.
Carrot and pecan honey cupcakes with orange blossom cream cheese frosting.
Honey cupcakes with date-pomegranate filling and walnut butter frosting.
My favorite are probably lemon-pomegranate cupcakes and honey frosting.
Chowhound Post
Broccolli stems
I'm obsessed. Stir-fried, in slaws, soup, raw, marinated, pickled, you can't go wrong.
Also roasted, either marinated first, plain, or tossed with garlic, red chili flakes, cumin, and a bit of toasted sesame oil. Baked into casseroles and gratins,
If you steam the stems quite well Then trim the outer layer, the inner core is so unbelievably silky it can be mashed to be eaten alone or made into a dip. Mashed with chard and roasted garlic, it's a brassica overload. It's also great chopped in chunks in salsa, potato salad, grain salads for contrasting textures, and in samosa fillings -curried chunks of broccoli stem, peas, and pistachios are quite nice, or sliced into rounds and served with rounds of roasted beet.
Steamed slightly then grated, it's great mixed with kohlrabi or potato for modified latkes, pancakes, and in quiches.
I have been wanting to try this recipe for broccoli stem relish, from jacques pepin http://books.google.com/books?id=LLCB...
Chowhound Post
tamarind syrup -- how do you use it?
In drinks, cocktails, coffee, smoothies- tamarind, lime juice and tonic, for example, or blended with coconut milk and ice.
In curries, dahls, chutneys, stews, sauces. I often add a tiny bit to a basic tomato sauce, baked beans, caponata, barbecue sauce, mole sauce, and jerk seasoning, for example.
In glazes for porkchops, lambchops, and seafood.
In pickles and jams.
In desserts- drizzled over fresh or poached fruit, over grilled pineapple with chili, over coconut flan, fried bananas or sweet plantains. Guava, papaya, mango, and cantaloupe all beg for tamarind and mint. Used in baked goods, for color and a bit of flavor in dark breads, in pastry fillings, muffins and cakes.
Many South Indian, Thai, and Burmese dishes require tamarind syrup, a google search with give you way more than you need to go on.
Chowhound Post
A butterscotch pudding recipe quest
This one has impressed my own grandmother, and I love and trust Kimball's testing process:
http://books.google.com/books?id=zDz4...
