Chew on That's Profile
ISO Sweet Potato Casserole recipe: not to savory, not too sweet
Ingredients
7 medium sweet potatoes
2 sticks butter
2 eggs
1 tsp. baking powder
1 tsp. vanilla
2 tsp. cinnamon
1 C. sugar
3/4 C. buttermilk
1 1/2 C. pecans, chopped
Directions
Cook potatoes, peel and put in mixer bowl. Add all of the ingredients except marshmallows and mix well. Put mixture into casserole dish and bake at 350 degrees for 20 minutes. Top with miniature marshmallows. Bake 10 minutes more.
Serves 12 people.
Top Chef NYC-November 12
I agree - to me Stefan is very much like a Richard. And Leah is like a Stephanie! My money is on Leah! :)
What foods are a MUST for Thanksgiving?
We serve the same food every year too, and it's always akin to this: http://chewonthatblog.com/2007/11/07/early-thanksgiving-pt-2-a-closer-look-at-the-food/
Thanksgiving relish tray?
We always have a relish tray too. We have this at every big meal/holiday where we entertain. Pickles, black olives and green olives. I love relish trays! A coworker of mine thought this was strange too. See our Thanksgiving meal from last year here: http://chewonthatblog.com/2007/11/07/early-thanksgiving-pt-2-a-closer-look-at-the-food/
If you have to choose one and ONLY ONE, which will you choose? BEEF or PORK?
I've only had pork once accidentally (religious heritage) and I didn't even enjoy it. Therefore I'd choose beef all the way.
Help finding a recipe/photo blog
I read this blog all the time - love her recipes! Jaden is awesome!
Does it Pay to Photograph Your Food?
I take pictures of food CONSTANTLY and not once have I ever noticed it suiting me one way or the other in terms of service. In fact, sometimes I have bad service and I become annoyed because I would have given that place publicity but they're being rude.
Appetite Stimulus Plan (Restaurant Week)
Thanks for sharing! I loved restaurant week! I'm checking out the list of restaurants now. Cute name for the week!
Food-related Halloween costumes
I saw a picture of a baby peapod on Serious Eats! They were sooo cute!
When I was out, I saw a taco costume that was awesome!
"Between" Boutique Cafe and Loune
Anyone been to this restaurant in Wicker Park?
A contestant on the upcoming season of Top Chef (New York) is the executive chef at this place in Chicago.
Anyone tried it?
typical sushi roll order
I almost always get salmon nigiri and a salmon or tuna roll! Love salmon sushi.
What's the Best Frozen Pizza?
I used to love the mini individual pizzas from Totino's and Home Run Inn but looking back now, I can't believe how much I liked those!
If you're looking for high quality deep dish frozen pizza, try Gino's East!
Does anyone (else) eat raw pasta?
I don't do this regularly at all but I have tried raw pasta before. I don't even find it enjoyable, too crunchy!
Peanut Butter Sauce for Ice Cream Sundaes??
It seems that heating up peanut butter with some sugar and water would make a good peanut butter sauce. Sounds good!
Favorite all time candies
Right now, I can't get enough of Reese's Peanut Butter Cups. Other favorite candies were Hershey's Krackel bars and Twix!
Won't You Be My (Chef/Foodie) Neighbor?
I would like Stephanie Izzard (the winner of Top Chef season 3) to be my neighbor because her persoanlity seems very neighborly! She's nice, super talented and really immodest, all great qualities in a neighbor. Invite me over for dinner Stephanie! :)
Dressing vs. Stuffing?
We call it stuffing in Chicago/the Midwest but I have definitely seen it referred to as dressing many times over.
I find the term dressing confusing because I think of salad dressing which is VERY different.
Why can't I get bread in an Asian restaurant?
Bread as a start to meals is just not part of Asian cultures. It seems to be more of an American/European thing (although in Europe, you can be charged for the bread they automatically bring out to you or have to ask for it). This question is similar to asking "why is there no soy sauce at an Italian restaurant?"
It's just not part of the culture.
Best camera for food photography?
The Canon SD1000 on the digital macro setting is GREAT for food. I don't have it yet but my cousin does and showed me her food photos and theyre amazing. I have the Canon SD400.
Cheesecake Factory..I am being forced to go
I like the crusted chicken romano or even the burgers! Pretty much anything there is decent and tolerable for the night. I like the place!
Is it safe to leave your crockpot on all day while you are out?
That is what they are designed for. Who has time for slow cooked recipe when they're not home? Keep it out of reach of something that might fall on it or pets or what have you.
It's Soup Season...need some healthy suggestions
Bean Soup with Kale
A soup that has a taste that is a little different but mild. It will surprise all skeptics. Co-workers love this soup when I take it in.
Ingredients
1 Tbs. olive oil
8 garlic cloves, minced
1 medium onion, chopped
4 C. kale, chopped raw
4 C. low-sodium chicken or vegetable broth
2 15 oz. cans white beans, cannellini or navy, undrained
4 plum sized tomatoes, chopped
2 tsp. died Italian herb seasoning or 1 tsp. each dried thyme and rosemary
1 C. parsley, chopped
Salt and pepper
Directions
In a large pot heat olive oil. Add garlic and onions, saute until soft. Add kale and saute, stirring until wilted. Add 3 cups of broth, 2 cups of beans and all the tomato, herbs, salt and pepper. simmer for 5 minutes. In a blender or food processor, mix the remaining beans and broth until smooth. Stir mixture into soup to thicken. Simmer 15 minutes. Lable into bowl, sprinkle with chopped parsley.
ISO T&T sweet potato pie recipe
This is a great way to serve sweet potatoes with an autumn feast.
Ingredients
3 large sweet potatoes
1 stick butter
3 eggs, beaten
2 C. sugar
1 small can evaporated milk
1 1/2 Tbs. cornstarch
1 tsp. vanilla
1 tsp. lemon flavoring
3 pie shells
Directions
Peel sweet potatoes, then boil them whole; drain water. Mash potatoes with butter. Add eggs and milk. Combine sugar with cornstarch; add to potato mixture. Finally, add vanilla and lemon flavoring. Pour into pie shells. Bake at 350 degrees until brown.
Makes 3 pies.
Can anyone think of a list of round/circular foods?
You can always bake quiches or tarts in round cookie cutters! Or make anything in creme brulee ramekins.
Your last 5 meals in Chicago?
For more affordable price ranges...
Lou Malnati's (for my favorite deep dish pizza)
Cafe Iberico (for wonderful Spanish tapas)
Mia Francesca's (for deliicious Italian)
Ann Sather's (for the cinnamon rolls)
Fogo de Chao (for an all out meat feast)
Amitabul
Very cool. Just curious, how did you hear of Amitabul if you don't live in Chicago?
A third milk thread: why in the world do people buy skim or low-fat milk?
I disagree. I actually like skim milk better. I don't like my milk to be that rich or thick. It turns my stomach that way.
