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Boneless Pork Loin - Not sure how to cook...

Yay, I have lots of apples. This sounds excellent, thank you!

Sep 28, 2011
ursalita in Home Cooking

Boneless Pork Loin - Not sure how to cook...

Oh, I like this! I had to google the 'maillard effect' and I'm not sure if it's a good or a bad thing but I certainly prefer to brown the meat before putting it in the oven. I have rosemary in my garden so I assume I could use fresh, too. Thank you for the recipe.

Sep 28, 2011
ursalita in Home Cooking

Boneless Pork Loin - Not sure how to cook...

Ok, I've been reading through discussion topics re: how to cook boneless pork loin. It seems like there is some difference of opinion about whether to cook it low and slow or IDK, hot and fast (if that's a term).

I have a boneless pork loin, 3 3/4 lb. It's 'Good Nature' brand so it's supposedly all natural. I'm making it tomorrow for company. I just want to make something simple, home-style with lots of flavor. There will be kids at the dinner hence simple but I can do chicken nuggets or something for them if all else fails.

Any ideas/advice?

Sep 28, 2011
ursalita in Home Cooking

Another new Creuset shade: Spinach - at Crate & Barrel

Thanks for the links guys. Those kitchens at House of Turquoise, beautiful!

Mar 01, 2011
ursalita in Cookware

Do I need a food processor if I have a Vitamix?

I am the proud owner of a brand new Vitamix blender. I had to sell some gold jewelry to afford it but IT WAS SO WORTH IT! Anyway, I put away my Cuisinart food processor to make room for the Vitamix because I know I will use it everyday. My question is: Is there any reason to hang onto the Cuisinart? I can't think of anything I use my food processor for that the Vitamix won't be able to accomplish...

Feb 26, 2011
ursalita in Cookware

Another new Creuset shade: Spinach - at Crate & Barrel

Oh, I love this color! I'm sorry that I have blue and will probably just continue in that hue when I add pieces. It would go so well with my avacado green pyrex bowls I got from my mom that I love so much!

Feb 26, 2011
ursalita in Cookware

Dinner party menu ideas and advice please!

Thank you everyone for all the ideas and advice. I served dinner this weekend and I thought I'd share (if that's ok):

I did the white bean and proscuitto crostini and I made it into an antipasto platter. The white bean spread was fantastic and I have a lot left over and I think I'm just going to eat it for lunch this week. I ended up making Zinfandel Pot Roast from "All About Braising" only because I had a chuck roast in the freezer already. I served it with the carrots from the recipe, mashed potatoes and a simple green salad with homemade dressing (first time I ever did that, I've always used bottles). For dessert I ended up making the chocolate torte and homemade ice cream. The torte was a bit of a belated Valentine's gift for my husband since a sick kid prevented me from baking on V-Day.

I made a delicious ragu with the leftovers from the pot roast last night and I used the olives from the antipasto with my fish tonight. Does anyone have any ideas what I can do with the provolone that I cubed for the antipasto. It was too sharp for everyone and I have a lot leftover.

Feb 21, 2011
ursalita in Home Cooking

SUPER BOWL...What's on your menu

Nachos. We picked up the ingredients on a whim on the way home from the skating rink. I watched the nachos 'you're doing it wrong' video on the chow site and thought i'd try broiling the nachos based on molly's advice (I usually bake them). I set the entire pan on fire. My husband grabbed them out of the oven, took them out on the deck and packed with snow while his oven mitt was on fire. I was busy trying to figure out if you're supposed to use water on a kitchen fire. No harm done - had more chips and grated more cheese. The baked version was awesome, my guacamole was the best I've made so far.

Feb 06, 2011
ursalita in Home Cooking

Mac n Cheese recipe that looks like Krafts Mac N Cheese

I think this is a good one: http://www.foodnetwork.com/recipes/al... .

I make it for my kids but they still prefer the box (Annies).

Feb 06, 2011
ursalita in Home Cooking

Dinner party menu ideas and advice please!

IIRC, the recipe in the book I mentioned specified salting the bird and letting it sit for a day. Something like that. I only salted it right before cooking and it was delicious. I am very much looking forward to following the Zuni recipe as written, I'm sure it will be even better.

Feb 03, 2011
ursalita in Home Cooking

Dinner party menu ideas and advice please!

What a great idea. And the timing is the same, right?

Feb 03, 2011
ursalita in Home Cooking

Dinner party menu ideas and advice please!

Now I feel stupid. I guess I've been making Zuni chicken or something very similar in the skillet. I found my recipe in a cookbook I grabbed from the New Arrivals shelf in my library: A bird in the oven... by Mindy Fox.

Feb 03, 2011
ursalita in Home Cooking

Dinner party menu ideas and advice please!

It's all very embarrassing. I'm not sure if I'm using it right or if it's a good thermometer. The one I have now is from Whole Foods purchased at christmas. The last time I used it for a roast chicken I kept getting readings of a temp lower than what the recipe suggested (whatever the standard is for chicken - I don't have it memorized yet). Finally, the time was way past what the recipe said and it was starting to look dry and the juices were clear so I called it. When I cut into the chicken it was definitely cooked, maybe overdone. So I must be inserting it wrong or something. I'm just dreading having that problem when we have guests. And the timing is critical as well because I want the potatoes to be ready to go...

Now I'm wondering if I should just do a braise because I won't have to worry about these timing/temp things. I'm really new at this and it's showing.

Feb 03, 2011
ursalita in Home Cooking

Dinner party menu ideas and advice please!

I love Ina's recipes. I just watched a show where she did a pork roast over carrots, potato and fennel and that went straight to the top of the list for my main but I thought the fennel might be too strong for my guests since I don't know their taste that well. I will look up that flourless chocolate cake - my husband's 40th is coming up and he LOVES this kind of cake. Thank you!

Feb 03, 2011
ursalita in Home Cooking

Dinner party menu ideas and advice please!

Yeah, the chicken is usually between 3-4 lbs and my older son and husband put away a LOT of chicken. My son's only 5 but it's the bulk of his meal and my younger son throws a lot of the food he's eating to the dogs (it's a phase).

I think I will have to google the recipe for Zuni chicken - I am intrigued.

Feb 03, 2011
ursalita in Home Cooking

Dinner party menu ideas and advice please!

I would love the recipe! Even if I don't make it for this dinner, I will definitely make it for my husband. I don't visit Epicurious much I think I will remedy that.

Feb 03, 2011
ursalita in Home Cooking

Dinner party menu ideas and advice please!

I'm starting to lean towards chicken since I like the idea of the crash potatoes. The last couple of times I made a chicken I roasted it in a cast iron skillet and it was the best chicken I'd ever made. The drippings made a really awesome gravy. However, I am a novice cook and I struggle with meat thermometers. And while I'm getting better at carving, it's still quite rough.

When I make a 4lb chicken in this manner, my family (4) eats almost the whole thing with enough left over for the dogs and maybe one sandwich. If I went with the chicken should I get a larger chicken, roast 2 or hope everyone fills up on appetizers and potatoes?

Feb 03, 2011
ursalita in Home Cooking

Dinner party menu ideas and advice please!

I was looking at this when I searched "9in springform" on SK but I wasn't sure about chocolate with pears. Thank you for posting this, now I know the flavors are good together :)

Feb 03, 2011
ursalita in Home Cooking

Dinner party menu ideas and advice please!

Oh wow, these look awesome! I am torn between these and the crash potatoes. Decisions, decisions!

Feb 03, 2011
ursalita in Home Cooking

Dinner party menu ideas and advice please!

I'd love the recipe for the dessert, it sounds awesome!

Feb 03, 2011
ursalita in Home Cooking

Dinner party menu ideas and advice please!

I can't imagine my children screaming that at the table. Especially since the main part of the meal will consist of some type of meat, potatoes and cheese - can't go wrong with that. They always eat with us and if they don't like it, there's always bread and butter or something similar to fill them up. I've been making their food since they started solids, In fact, my youngest has never had jarred baby food. Sorry to go off on a tangent, I've just always included my kids at dinner parties (in my home) and at restaurants and stuff. It doesn't always work out perfectly but they have to learn sometime.

Feb 02, 2011
ursalita in Home Cooking

Dinner party menu ideas and advice please!

Thank you for the feedback on the white bean starter, I was afraid I was barking up the wrong tree with that one. I've never made potatoes gratin and it sounds wonderful so this would be a good opportunity (and I have time to test it out before the dinner date). Also, tiramasu is mine and my husband's absolutely favorite dessert so I might have to make that. I never thought of it. Thank you!

Feb 02, 2011
ursalita in Home Cooking

Dinner party menu ideas and advice please!

I'm surprised to see a link to pioneerwoman. I love that site and I've used it a lot since I've been teaching myself to cook - her photos of each step have been so helpful to me. I haven't seen her mentioned here so I'm glad you did and can't wait to check out that recipe. And the pear tart sounds awesome. Thanks!

Feb 02, 2011
ursalita in Home Cooking

Dinner party menu ideas and advice please!

No sweet tooth! I'm so jealous. Thank you for the suggestions. I will definitely consider short ribs and a salad is what I was leaving out.

Feb 02, 2011
ursalita in Home Cooking

Dinner party menu ideas and advice please!

I love the idea of Italian and those suggestions - antipasto and beef braised in wine - are wonderful. Thank you.

Feb 02, 2011
ursalita in Home Cooking

Dinner party menu ideas and advice please!

I'm having a couple friends over for dinner and was looking for some advice about what to serve. I don't really know much about how to pair foods and courses. Seafood and lamb are off the table but those are pretty much the only restrictions.

I'd like to keep it simple. For some reason I keep thinking of this white bean spread on a crostini for an appetizer (I think I saw it when I was researching Xmas menu ideas and can't stop thinking about it) but if it doesn't fit the rest of the menu I can ditch it.

I want to do some kind of braised meat with veggies. Or roast chicken. Both guests like potatoes and cheese so maybe some niced mashed potatoes or potato gratin. Also, my kids (5 & 2) would like this kind of thing.

And for dessert I'd like to make something in a 9in springform pan that isn't a cheesecake. I know this sounds insane but I have this pan that I paid too much money for when I made pumpkin cheesecake for Thanksgiving. I really want to use the pan so I feel like I'm getting my money's worth but I'm nervous about making cheesecake for this.

Any advice from the experts that hang out here would be appreciated.

Feb 02, 2011
ursalita in Home Cooking

Your favourite "magic" few-ingredient recipes

Onion pasta: Cook 2lbs sliced onions in covered skillet until starting to brown. Add 1/3 c olive oil and cook until nicely browned and carmelized, add salt and pepper, toss with pasta. This is a recipe from "How to cook everything" and you can add capers, olives, tomatoes, etc. with the oil but I like it best with just the onions. I sprinkle some parmesan, my husband likes it plain. Yum!

Feb 01, 2011
ursalita in Home Cooking

Slow cooker 101 question

I was enjoying reading through this discussion and I have a question about meat thermometers. I did a search by meat thermometers and didn't find exactly what I was looking for. I am definitely a novice cook but I'm learning and have had some success. I can't figure out meat thermometers. I've purchased several and I'm convinced I'm either using them wrong or they are defective. When I use it on bread, no problems. When I use it with meat, I get very inconsistent results. If I wait for the meat to come up to the temp its supposed to be, it will be overcooked and dry. I did this with a beef tenderloin and the result, while not terrible, was definitely more well done than I wanted. With chicken I usually wait until the juices run clear. Am I putting my family at risk for salmonella? Do you have any advice?

Jan 31, 2011
ursalita in Home Cooking

What were your last three cookbook purchases? - [Old]

I taught myself to cook with Bittman's book (it was a wedding gift) so it's still my favorite. I reach for it more than any other book. Not exactly a "star" since it's so simple but I make the onion pasta all the time with whole wheat pasta when I need a quick and easy supper.

Jan 24, 2011
ursalita in Home Cooking

White House Apple Pie vs. Martha Stewart's

I found this recipe on allrecipes.com and made a couple pies this fall. They came out great but it was the first pie I'd ever made so I have no base for comparison.

Jan 24, 2011
ursalita in Home Cooking