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soccermom13's Profile

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Cooking from: The New Midwestern Table by Amy Thielen

How were they, Rasputina?

Apr 07, 2014
soccermom13 in Home Cooking

Personal chef

Ha! GutGrease and Db Cooper---I am looking at prices and I definitely can't afford a personal chef :0) But they probably can.

This couple is so squeezed for time the weekend prep plan just won't work for them. But I agree that for most families, that is a great strategy.

Thanks, guys.

Apr 04, 2014
soccermom13 in Minneapolis-St. Paul

Your favorite (non-smelly) one pot/one dish recipes?

Good luck, Julie. Our house goes on the market next week. A couple of days ago, I made Sarma (a Serbian dish with meat, cabbage, and sauerkraut that's baked in the oven). It bubbled over and burned on the oven floor. And, of course, created a bad smell. I had to run the oven cleaning cycle which, of course, created another bad smell. I am not baking again until after we sell unless I know with certainty it's something that won't bubble over.

Apr 02, 2014
soccermom13 in Home Cooking
1

Personal chef

Thanks, Forever. Website looks great but meals are expensive! Perhaps they are high for all good personal chefs, though.

Mar 31, 2014
soccermom13 in Minneapolis-St. Paul

Personal chef

A good friend of my daughter is a very busy MD with a new baby and a husband with an equally demanding career. Can anyone recommend a good personal chef who would talk with them about what they like to eat then come into their home to prepare some meals (which would be frozen or refrigerated until eaten) on a periodic basis?

I know personal chefs exist but I have no idea how to find a good one in the St. Paul area.

Thanks in advance.

Mar 30, 2014
soccermom13 in Minneapolis-St. Paul

any suggestions for Tucson happy hours with good drinks and food?

Tucson 'hounds----
Thank you very much for these suggestions.

Mar 18, 2014
soccermom13 in Southwest

any suggestions for Tucson happy hours with good drinks and food?

Thanks!

Mar 17, 2014
soccermom13 in Southwest

Kitchen Goods Stores in Tucson

Christyar, BillB, and Missvenuz---thank you very much! I will do some on line sleuthing, calculate distances, and determine which we can go to. Thanks again.

Mar 13, 2014
soccermom13 in Southwest

Kitchen Goods Stores in Tucson

Hi Southwest 'hounds, and Tucson 'hounds in particular,

I'll be in Tucson at the end of the month and while there I want to buy a knife or two for my daughter, who is working there. Any good kitchen stores there where we'd find a knowledgeable person to help us?

Thanks in advance.

Mar 12, 2014
soccermom13 in Southwest

If I could only keep the cookbooks of one author/chef/cook that author would be:

Joy of Cooking----no photos, but it's so complete.

Mar 12, 2014
soccermom13 in Home Cooking

Dessert for eight next weekend....

Hi Gemini,
I'd cut back on the sugar a bit if you use peaches or strawberries.

Hi Grey,
Good point about peanut allergies.

Thanks, guys!

Mar 04, 2014
soccermom13 in Home Cooking

Dessert for eight next weekend....

So sorry for this tardy response! I am out of town at a conference and it's been crazy. This recipe came originally from Bon Appetit, I believe. I think I've made a couple of small tweaks. It's on the sweet side, but that's a nice contrast with the tart rhubarb. People really do love this....

Rhubarb Crisp

Put in large bowl and mix well:
• 1 cup white sugar
• ½ t. cinnamon
• ½ t. nutmeg
• ¼ cup flour
Then add the following to the flour mixture and toss well:
• 4 cups rhubarb in ½ inch pieces (about 1 pound)

Transfer to a 9 inch square baking dish (or 7 x 11 pan).

Thoroughly combine topping mixture:
• 1 cup flour
• 1 cup packed brown sugar
• ½ cups oats (old-fashioned, not instant or quick)
• 1 stick melted butter
Pat topping mixture over rhubarb mixture, but loosely so there are a few spots where the rhubarb mixture can bubble up through the topping. Bake at 375 degrees 35 minutes or until bubbling. (I bake until the corners look a little too brown to insure that the rhubarb is done and the topping is nicely browned.)

Serve warm or at room temp. It’s mandatory to serve this with good quality vanilla ice cream :0)

Notes:
• For a 9 by 13 pan, increase ingredients by 50% (eg 1.5 cups of white sugar instead of 1 cup.)

Mar 04, 2014
soccermom13 in Home Cooking

Dessert for eight next weekend....

Jeanne, Happybaker, Ttrockwood, and Cheryl---Thank you very much! Your comments are very helpful.

Mar 02, 2014
soccermom13 in Home Cooking
1

Dessert for eight next weekend....

Thanks very much! I've had my eye on that cake for a while now---this might be the weekend to make it.
Thanks again.

Mar 01, 2014
soccermom13 in Home Cooking

Dessert for eight next weekend....

Hi Magiesmom,

Thanks so much for your help. A couple more questions--
***Did you use dip and sweep to measure the flour? (= 5 oz cups or flour) Or another method?
***Are the three layers really thin? Seems like not much flour, etc, for three layers:

2 cups all-purpose flour
2 1/2 cups sugar
3/4 cup unsweetened cocoa powder, preferably Dutch process
2 teaspoons baking soda
1 teaspoon salt
1 cup neutral vegetable oil, such as canola, soybean or vegetable blend
1 cup sour cream
1 1/2 cups water
2 tablespoons distilled white vinegar
1 teaspoon vanilla extract
2 eggs

Thanks again!

Mar 01, 2014
soccermom13 in Home Cooking

Dessert for eight next weekend....

We've been invited to dinner with my husband's thirty-some coworkers. I said I'd bring dessert. Any comments on these Smitten Kitchen options? (I am time-pressed this week so I won't have time to do my usual labor-intensive sort and sift to find the perfect recipe).

chocolate peanut butter cake
http://smittenkitchen.com/blog/2008/08/chocolate-peanut-butter-cake/

chocolate peanut butter cheesecake
http://smittenkitchen.com/blog/2014/02/chocolate-peanut-butter-cheesecake/

chocolate caramel cheesecake
http://smittenkitchen.com/blog/2006/08/no-teddy-bear-guts-no-glory/

And there's the double chocolate cake from Epicurious which is always terrific:
http://www.epicurious.com/recipes/foo...

I have rhubarb from my garden in the freezer and I make a killer-good rhubarb crisp. Very easy---but is this dinner-party fare?

Also, I have and love Joanne Chang's Flour cookbook. Any suggestions for something to make from that cookbook that's festive enough for a dinner party dessert for 8?

Thanks, guys.

Mar 01, 2014
soccermom13 in Home Cooking

Grrrr. The smittenkitchen dulce de leche didn't work for me...

Hi Roxlet,
I made this (Smitten Kitchen's dulce de leche made with goat milk) and it was a great success. It did take forever to cook it down, however. I was a little fearful about cooking it down too fast. It's very thick, but definitely pourable. And the flavor is absolutely wonderful. I wish I knew how to rescue too-hard dulce de leche... Could you mix it with some caramel sauce that you've made quite thin by adding extra cream?
Good luck with the Banoffee Pie. I'm sure it will be terrific.

Feb 27, 2014
soccermom13 in Home Cooking

Swedish food

How about Almond Puff aka Swedish Kringle?

Feb 25, 2014
soccermom13 in Home Cooking

Do you use dough enhancer? Make your own?

Many thanks, Antilope, for your generosity in sharing all this info.

Feb 14, 2014
soccermom13 in Home Cooking
1

Do you use dough enhancer? Make your own?

Antilope,

Thanks very much. Just want to be sure I understand: is the only liquid in this recipe what I've listed below?

***1/2 cup water for the roux
***1/3 cup buttermilk
***one egg
(and the butter too if you count that as a liquid)

And malted milk powder is the stuff you'd use to make malts with ice cream, right? Sorry if that's a dorky question, but I want to use the right stuff. I am really pumped to try this recipe.

Thanks again.

Feb 13, 2014
soccermom13 in Home Cooking

Do you use dough enhancer? Make your own?

Antilope---
Thank you for the info.
Do you by any chance have weight measurements for the flour and water in your recipe? I much prefer weighing flour and liquids for bread.
Thanks again.

Feb 12, 2014
soccermom13 in Home Cooking

Do you use dough enhancer? Make your own?

Hi Antilope---

Thanks so much for posting this recipe. Could you please answer a question re this step: "The water used in the roux should be subtracted from the total liquids used in the recipe." Does that mean that you should use only 1/4 cup water in the dough (3/4 -1/2 = 1/4), or did you already subtract the water used in the roux from the water amount in the dough?

Thanks very much.

Feb 11, 2014
soccermom13 in Home Cooking

Continental Breakfast Challenge - so sick of Costco muffins & Yoplait.

I agree about the hard boiled eggs---people love them! And since peeling them is the hassle, bringing them still in the shell and letting the attendees peel them reduces your work load tremendously.

I love deviled eggs, but they are a lot of work.

We have served excellent hard rolls (made of baguette dough) with unsalted butter, a variety of jams and curds, and very thin slices of cheese, and that has been very well received. I have never baked Costco's baguettes, but I have heard they are good. You could bake them at home, let them cool, and then serve slices of baguette instead of hard rolls with the above additions.

Feb 08, 2014
soccermom13 in Home Cooking

Tofu Dishes For Someone Who Is Not Really Into Tofu

Feb 04, 2014
soccermom13 in Home Cooking

What are you baking these days? February 2014 edition! [Through February 28, 2014]

what rstuart said! i think i saw this one last month too but didn't remember.

Njchicaa-pls let us know how it turns out. thanks!

Feb 01, 2014
soccermom13 in Home Cooking

What are you baking these days? February 2014 edition! [Through February 28, 2014]

Do Tell, Njchicaa---where can I find the recipe for that coconut cake? I am drooling as I read the name of it ;0)
Thanks.

Feb 01, 2014
soccermom13 in Home Cooking
1

I need a cake frosting with oomph

The Swiss meringue shown below has been torched. Looks like it would hold well......
http://zoebakes.com/2010/01/20/cocunu...

Jan 25, 2014
soccermom13 in Home Cooking

Your top go-to, essential cookbooks that were published in the last decade

I don't find him to be a scold, although I can easily see how others might. But I absolutely agree that his "recipes" (although calling them recipes is a stretch) are very poor. I could not recommend his cookbooks to anyone for any reason. There are other options that are so much better.

Jan 18, 2014
soccermom13 in Home Cooking
1

Think it's okay to refrigerate this dessert for 36 hours?

Just reporting in to tell you that this dessert was fabulous! Even made with TJ's pound plus chocolate, which I don't think is the best chocolate in the world by any means. I did not use fresh raspberries, because I really try hard not to buy out of season berries, tomatoes, and other F and V. I used only raspberry preserves. I did put a thin layer of ganache in between the two layers because one layer broke and I wanted the ganache to serve as glue. I liked the ganache in the middle and would do this again.

One comment---It was hard to get the sliced almonds nicely placed on the sides of this torte.

This is definitely worth making again :0)

Jan 18, 2014
soccermom13 in Home Cooking

Cookbook of the Month April 2013 BOUCHON BAKERY: All recipes

wench31---Thank you so much for the photo. But now I have serious convention oven envy! While both pans of cookies look great, the cookies baked in the convection oven are the ones I'd grab first. Do you think using doubled cookie sheets in my conventional oven would help me produce cookies that look more like your convection cookies?
Thanks again.

Jan 17, 2014
soccermom13 in Home Cooking