d

denverkate's Profile

Title Last Reply

Tips for cooking with stainless steel cookware?

I received a beautiful stainless steel cookware set for Christmas, to replace the nonstick collection I have amassed over the years (and recently decided I no longer want to use). I got online last night to read reviews, and the first one said something along the lines of "people who don't like this set don't know how to cook with stainless steel cookware".

Ack! Now I am having a crisis of confidence about putting these shiny beauties to use. Any tips and cooking with them, cleaning, etc?

Just FYI, I (unfortunately) have a ceramic stove top.

Dec 26, 2012
denverkate in Cookware

Please help, I've never made Jalapeno poppers and my son has requested them for the Super Bowl.

I realize this reply is coming too late, but just the same: we microwaved the leftovers the next day, and they were okay. The bacon wasn't very good. I definitely think reheating in the oven or toaster oven would be the way to go, if he had one.

Feb 06, 2012
denverkate in Home Cooking

Pork Belly

This sounds complicated, but interesting:

http://www.foodnetwork.com/recipes/ch...

Feb 03, 2012
denverkate in Home Cooking

What were your last cookbook purchases? Holiday edition! [old]

I received Amanda Hesser's New York Times Cookbook for Christmas. Great book, but completely overwhelming with the number of recipes, types of food, etc!

Feb 03, 2012
denverkate in Home Cooking

What are you baking these days? February 2012 [old]

Yesterday I made mocha brownies from the Pioneer Woman's cookbook. Homemade brownies with a thick layer of mocha buttercream on top. I'm telling you, mocha buttercream is a revelation. I ate it until I was sick :)

I did half the frosting recipe, and it was still plenty (even after my snacking). I made them in an 8x8 pan, which is what she calls for in the cookbook. Not mentioned here.

http://abcnews.go.com/GMA/recipe?id=9...

Feb 03, 2012
denverkate in Home Cooking

Please help, I've never made Jalapeno poppers and my son has requested them for the Super Bowl.

I made these for a party a few weeks ago, and they were a huge hit. So good! Make sure you cook them long enough to get the bacon crispy:

http://thepioneerwoman.com/cooking/20...

EDIT: Oops, I meant this recipe:

http://abcnews.go.com/GMA/recipe?id=9...

Feb 03, 2012
denverkate in Home Cooking

Recipe ideas?

I bought a big bag of super sweet baby bell peppers at Costco (red, yellow, orange). Now, what to do with them?

Any ideas?

Thanks!

Feb 14, 2011
denverkate in Home Cooking

Food Processor Tips & Tricks — Know Any?

Two things I make in a food processor, which are much harder by hand, are pie crust and anything that requires an emulsion (mayo or hollandaise).

Jan 10, 2011
denverkate in Home Cooking

Help with Indian cooking?

Thank you for the relevant comments (as to the total veer-off in the discussion which took place on Nov. 3rd, seriously, I wonder whether the person was accidentally responding to another post? I continue to be totally confused).

Last night I finally made a close approximation of the dish, and it turns out that quite a few of you were right. The secret is tons (and I mean tons) of cream, salt and ghee. Sigh. It was delicious, but now I will feel guilty ever making---or ordering---it again. Figures!

Jan 09, 2011
denverkate in Home Cooking

Help with french onion soup

I put the broiler rack all the way to the top, and heated the broiler to 500 (red hot). I tried leaving it in, but the cheese had literally disintegrated into the soup, so it wasn't ever going to brown.

Dec 03, 2010
denverkate in Home Cooking

Help with french onion soup

I have made french onion soup twice in the past few weeks, and both times the cheese on top has basically fallen apart into pieces under the broiler and refused to brown even a bit. The result is almost curdled . . . not stringy or chewy as it should be. It's like the cheese disintegrates into the soup itself.

I am at a total loss, seeing as how I have made this soup in the past with good results. I can't figure out what happened. I am using the same crocks I have always used. I am using imported gruyere, and shredding it right beforehand. I am using french bread that I toast to ensure it's dry (I used a french baguette both times). I am filling the crocks about 3/4 full, then putting several croutons on top to cover the top (and mound up a bit), then mounding cheese on top of that.

Any ideas? Are my croutons too thin at about 1/2 inch? Is it the quality of the cheese? I think it's happening because the liquid is coming up and saturating the cheese, but I don't know how to prevent this!

Thanks!

Dec 03, 2010
denverkate in Home Cooking

Help with Indian cooking?

jvanderh, I found the recipe she mentions on Google. You have to register to see it, so I'll post it in full:

Chicken Tikka Masala

From Season 8: Indian Favorites, Simplified

* Print Page
* Shopping List

Why this recipe works: Chicken tikka masala is arguably the single most popular Indian restaurant dish in the world. Turns out, it’s not an authentic Indian dish—it was invented in a London curry house. Without historical roots, there is no definitive recipe. The variations we found had mushy or dry chicken and sauces that were unbearably rich and/or overspiced. We wanted an approachable method for producing moist, tender chunks of chicken in a rich, lightly spiced tomato sauce.

To season the chicken, we rubbed it with salt, coriander, cumin, and cayenne and refrigerated it for 30 to 60 minutes. Then we dipped it in yogurt mixed with oil, garlic, and ginger and broiled it. And since large pieces don’t dry out as quickly as smaller ones under the broiler, we cooked the chicken breasts whole, cutting them into pieces only after cooking. While the chicken was cooking, we made the masala sauce. Masala means “hot spice,” and the ingredients in a masala sauce depend on the whim of the cook, although tomatoes and cream are always present. We added onions, ginger, garlic, chile, and a readily available commercial garam masala spice mixture. A little tomato paste and sugar gave our sauce color and sweetness. (less)

Why this recipe works: Chicken tikka masala is arguably the single most popular Indian restaurant dish in the world. Turns out, it’s not an authentic Indian dish—it was invented in a London cur...(more)

Serves 4 to 6

This dish is best when prepared with whole-milk yogurt, but low-fat yogurt can be substituted. For a spicier dish, do not remove the ribs and seeds from the chile. If you prefer, substitute 2 teaspoons ground coriander, 1/4 teaspoon ground cardamom, 1/4 teaspoon ground cinnamon, and 1/2 teaspoon ground black pepper for the garam masala. The sauce can be made ahead, refrigerated for up to 4 days in an airtight container, and gently reheated before adding the hot chicken. Serve with basmati rice.
Ingredients
Chicken Tikka

* 1/2 teaspoon ground cumin
* 1/2 teaspoon ground coriander
* 1/4 teaspoon cayenne pepper
* 1 teaspoon table salt
* 2 pounds boneless, skinless chicken breasts , trimmed of fat
* 1 cup plain whole-milk yogurt (see note above)
* 2 tablespoons vegetable oil
* 2 medium garlic cloves , minced or pressed through a garlic press (about 2 teaspoons)
* 1 tablespoon grated fresh ginger

Masala Sauce

* 3 tablespoons vegetable oil
* 1 medium onion , diced fine (about 1 1/4 cups)
* 2 medium garlic cloves , minced or pressed through a garlic press (about 2 teaspoons)
* 2 teaspoons grated fresh ginger
* 1 fresh serrano chile , ribs and seeds removed, flesh minced (see note above)
* 1 tablespoon tomato paste
* 1 tablespoon garam masala (see note above)
* 1 (28-ounce) can crushed tomatoes
* 2 teaspoons sugar
* 1/2 teaspoon table salt
* 2/3 cup heavy cream
* 1/4 cup chopped fresh cilantro leaves

Instructions

* 1. FOR THE CHICKEN: Combine cumin, coriander, cayenne, and salt in small bowl. Sprinkle both sides of chicken with spice mixture, pressing gently so mixture adheres. Place chicken on plate, cover with plastic wrap, and refrigerate for 30 to 60 minutes. In large bowl, whisk together yogurt, oil, garlic, and ginger; set aside.
* 2. FOR THE SAUCE: Heat oil in large Dutch oven over medium heat until shimmering. Add onion and cook, stirring frequently, until light golden, 8 to 10 minutes. Add garlic, ginger, chile, tomato paste, and garam masala; cook, stirring frequently, until fragrant, about 3 minutes. Add crushed tomatoes, sugar, and salt; bring to boil. Reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally. Stir in cream and return to simmer. Remove pan from heat and cover to keep warm.
* 3. While sauce simmers, adjust oven rack to upper-middle position (about 6 inches from heating element) and heat broiler. Using tongs, dip chicken into yogurt mixture (chicken should be coated with thick layer of yogurt) and arrange on wire rack set in foil-lined rimmed baking sheet or broiler pan. Discard excess yogurt mixture. Broil chicken until thickest parts register 160 degrees on instant-read thermometer and exterior is lightly charred in spots, 10 to 18 minutes, flipping chicken halfway through cooking.
* 4. Let chicken rest 5 minutes, then cut into 1-inch chunks and stir into warm sauce (do not simmer chicken in sauce). Stir in cilantro, adjust seasoning with salt, and serve.

Sep 07, 2010
denverkate in Home Cooking

Help with Indian cooking?

Thanks, I will look for this!

Sep 07, 2010
denverkate in Home Cooking

Help with Indian cooking?

The versions I have made use yogurt to marinate the chicken and cream in the sauce. I have tried coconut milk in the sauce to change it up, which is a nice substitute, but still nothing like the restaurant.

Sep 07, 2010
denverkate in Home Cooking

Help with Indian cooking?

My husband and I love Indian food, and I've spent several years working on home versions of our favorite dishes. The one I absolutely cannot get right is chicken tikka masala (and yes, I know this isn't an authentic Indian dish, but it's one of our favorites).

Every time it turns out the same: a lumpy, thick, overly-spiced gravy. I have tried literally a dozen different recipes, from the Internet (Epicurious, All Recipes, Food.com, etc.), and from the two Indian cookbooks I own. While some of the versions I have made have been pretty good, they taste absolutely nothing like what you get in any Indian restaurant.

I use good quality spices. I use ghee for sauteing. I stir fry the spices to make them fragrant. I guess what I'm saying is, I'm pretty sure it's not my technique, but the recipes that are off.

So my question is, does anyone know the secret to making tikka masala that tastes like it does at a curry house?

And, in addition to taste, do you know how they get the texture to be perfectly smooth? Every recipe I have made calls for onion (usually lots). I always end up blending or food processing the sauce to try to make it smooth, but it always ends up lumpy.

Help would be greatly appreciated!

Sep 05, 2010
denverkate in Home Cooking

Creamy Make Ahead Mac n' Cheese?

I'm throwing a party this weekend, and would like to make a big batch of macaroni and cheese (we are having BBQ) the night before, so I can throw it in the oven when guests arrive. I've never made it ahead of time before, but from my reheating experience the macaroni absorbs the sauce and gets dry. Obviously I don't want this to happen.

Any tips on keeping make-ahead mac n' cheese creamy?

Thanks!

Aug 16, 2010
denverkate in Home Cooking

Broiler Temperature?

I often come across recipes that say "preheat the broiler". On my oven, you have to set the broiler temp, up to 500 degrees. Most recipes don't give a temp. What temp would you use? Thanks!

Jul 07, 2010
denverkate in Home Cooking

How to tell when scallops are done?

That's a great idea . . . thanks! I'll just put a few at the end of the gratin dish without topping. Now I know this makes me sound like a real seafood novice (I am), but how do you know when they are done visually? When they crack?

Dec 11, 2009
denverkate in Home Cooking

How to tell when scallops are done?

I've decided to make scallops gratin for a dinner party tonight. According to the recipe I chose (Ina Garten's), the scallops will be done at 425 after 10 - 12 minutes. The recipe calls for bay scallops, but when she made the recipe on her show she used sea scallops cut small to resemble bays. Anyway . . .

The scallops are crusted with a panko butter. I am getting very nervous about overcooking them, because I don't know how to tell when they are done if they are covered in crust. There is a pregnant woman coming to dinner, so they need to be fully cooked. I just don't want tough.

Can you please help?

Perhaps I should have chosen chicken!

Dec 11, 2009
denverkate in Home Cooking

It's a texture thing...

Tapioca!

Mar 09, 2009
denverkate in General Topics

What's going on with my ahi tuna?

Today I bought some sushi-grade ahi tuna at Whole Foods to prepare for dinner this evening. I just took it out of the fridge to look at it, and noticed a number of blood-red lines running at the end of both pieces. Honestly, they look like dark red worms, which is what I'm worried about.

I've never heard of tuna having worms, but does anyone know what this is? It's not throughout the pieces, just at the end. And this is not just the normal yellow fin fillets they sell---I bought the $29.99/pound sashimi tuna.

Thanks!

Mar 09, 2009
denverkate in General Topics

How to prepare?

I have a vacuum-sealed package of jambalaya that I made a month ago and froze. I'd like to reheat it for dinner tonight. It's still frozen. I'm wondering what you think the best way to reheat would be? I would hope to keep the rice from getting gummy, although I'm not sure that's possible.

Would it make sense to simmer the jambalaya in the sealed package in a pot of water until it thaws and heats?

Thanks!

Jan 12, 2009
denverkate in Home Cooking

Liquor Store Rant

This reminds me of one of my most frustrating experiences. A cashier in Napa Valley wouldn't sell me cigarettes because I had an out-of-state ID. I said "isn't this a tourist destination; doesn't everyone have an out-of-state ID??" She wouldn't budge. Oh, and I was nearly 30 at the time.

Jan 07, 2009
denverkate in Not About Food

Substitute for red curry powder?

I am planning a coconut curry for dinner tonight. One of the ingredients is 1 tsp. red curry powder. I looked at several stores and was unable to find this ingredient, and now it's too late.

So, can anyone suggest a substitute? I have regular yellow curry powder, but I'm not sure that's the same thing.

Thanks!

Jan 07, 2009
denverkate in Home Cooking

Where to eat on Marco Island?

Sorry, I meant the Hilton.

Nov 13, 2008
denverkate in Florida

Where to eat in South Beach?

Thanks! I'll check them out.

Nov 12, 2008
denverkate in Florida

Where to eat on Marco Island?

We will be staying in south Marco Island for a week, next door to the Ritz Carlton. We will be going out to eat a few times. We like seafood very much. Also, we will be looking for restaurants that are not too pricey (under $100 for the total bill). Suggestions? Thanks!

Nov 11, 2008
denverkate in Florida

Where to eat in South Beach?

My husband and I are going in a few weeks. We will be going out to dinner twice. One night we would like to go somewhere nice but not too expensive (total bill around $150 - $200, and we do drink). The other night we would like to go somewhere cheap (total bill $50 - $100).

We are into most types of food and love seafood.

Please don't recommend restaurants we can't afford.

Thanks!

Nov 11, 2008
denverkate in Florida

Food Safety Advice, Please!

I would agree that it's probably fine (especially the rice), but I would probably heat up the chicken before eating to be safe.

Sep 19, 2008
denverkate in Home Cooking

Using up Puff Pastry Suggestions?

I like to make cheese straws. Roll it out thin and sprinkle with fresh Parmesan cheese and rosemary. Fold in half and roll out again, then sprinkle again. Fold and roll one more time, then cut into long straws and bake until puffy and brown. They are SO good!

Sep 19, 2008
denverkate in Home Cooking