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bluqueen77's Profile

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What should I make with savoy cabbage?

My husband accidentally purchased a savoy cabbage instead of the usual green. Since we rarely eat savoy, I want to showcase it in the "perfect" savoy cabbage recipe... only I don't know what that is!

Slaw? Gratin? Roasted? Stir-fried?

Open to any suggestions, except soup. Thanks!

Oct 04, 2014
bluqueen77 in Home Cooking

Black Swan Inspired Dinner Menu?

Great ideas, thanks!

Apr 01, 2011
bluqueen77 in Home Cooking

Black Swan Inspired Dinner Menu?

Didn't even think of that... great idea!

Apr 01, 2011
bluqueen77 in Home Cooking

Black Swan Inspired Dinner Menu?

Great ideas, all -- thanks!

Mar 31, 2011
bluqueen77 in Home Cooking

Black Swan Inspired Dinner Menu?

We're hosting a "Black Swan" viewing party for about 6 people and would like to serve a dinner and dessert menu inspired by the movie. My only idea so far is a dessert of black-and-white cookies signifying the black and white swans. Help! :)

Some parameters:
- NO SPOILERS!!!! Nothing served in the movie or "This is what the character was eating when she was hit by a bus"-type items.
- No poultry or seafood
- Utilizing ingredients available in the average suburban grocery store

Thanks in advance!

Mar 31, 2011
bluqueen77 in Home Cooking

When is custard done? (for ice cream)

Thank you for the good advice. I have lately been making "lighter" ice creams with fewer yolks... sounds like that could be why my mixture is reaching temperature but not getting thick.

Jun 02, 2010
bluqueen77 in Home Cooking

Buttermilk based cole slaw - looking for recipe/method

Here is a recipe from Cooks Country TV (free access with email registration). I made this yesterday and it was good, although a bit bland and too "scallion-ey" for my tastes.

http://cookscountrytv.com/recipes/det...

Jun 01, 2010
bluqueen77 in Home Cooking

When is custard done? (for ice cream)

I love making homemade ice cream, but I can't seem to get the custard right! Is the rule of thumb: thick enough to coat back of a spoon or once mixture reaches a particular temperature?

Lately I have made several ice creams that reach 170-175 F but are not quite thick enough to coat the back of a wooden spoon (when I run my finger down the back of the spoon, most of the trail stays, but the liquid rejoins a bit at the rim). Is the custard done or do I need to keep cooking at that point?

Thoughts?

Thanks!

Jun 01, 2010
bluqueen77 in Home Cooking

Mangos are on sale!

Mango sorbet! Flesh of 2 ripe fruits pureed with a bit of sugar (adjust as needed), water, and a splash of lime juice. Freeze in ice cream maker.

May 26, 2010
bluqueen77 in Home Cooking

cooking thick pork chops

To what temperature should a thick pork chop be cooked, so that it is still tender and juicy and also safe to eat?

I believe the recommended temp is 160, but don't they tend to get a little dry and tough at that temperature? We have lately tried pulling them off heat at 145, so that after resting they reach about 150-155. This results in a light pink center -- wondering if they are safe to eat that way.

Thank you!

Apr 16, 2010
bluqueen77 in Home Cooking

ropa vieja in slow cooker - flank or chuck?

I am planning to make ropa vieja in the slow cooker. I have seen non-slow cooker recipes that call for flank steak, but I'm not sure how well flank steak would do in the slow cooker -- won't it get tough? I am planning to shred the meat once done. Also, I'm not a stickler for authenticity. :)

Thank you!

Apr 16, 2010
bluqueen77 in Home Cooking

Freezing vegetables?

How about freezing fresh herbs? I never seem to be able to use all of my basil and rosemary before it goes bad. Can I freeze it?

Mar 24, 2010
bluqueen77 in Home Cooking

Your Best Ice Cream Recipes

Definitely try to find The Perfect Scoop by David Lebovitz. I have made several recipes from it, each better than the last. It's full of great recipes!

Mar 23, 2010
bluqueen77 in Home Cooking

What are you planning for dinner this week?

I always plan out our meals ahead of time. So much easier to do the week's shopping at one shot, plus it eliminates the "what's for dinner tonight?" malaise :)

Up this week:
- pasta alla norma
- pork chops with braised red cabbage, and mashed potatoes
- beef & broccoli, with brown rice
- spiced pork tenderloin with potato rosti and green beans
- beef tenderloin with corn and steamed broccoli
- skillet lasagna and zucchini
- tbd, either leftovers or out to eat

some of the recipes are from the fabulous skillet recipes cookbook from america's test kitchen.

Mar 17, 2010
bluqueen77 in Home Cooking

Sweetened Condensed Milk! If that didn't scare you...

Combine a can of SCM with some milk and regular pudding mix (any flavor), chill, then into the ice cream maker - voila! Thick and rich ice cream without the cooking.

Mar 16, 2010
bluqueen77 in Home Cooking

Cabbage recipes?

This is our favorite cabbage dish:

Roughly chop cabbage (could also shred)
saute in olive oil and garlic till slightly softened
add 1-2 tablespoons of honey and some red pepper flakes (adjust to taste) and stir
cook until cabbage reaches desired doneness

delicious!

also:
- Multi-Grain Pasta with Sicilian Salsa Verde, Cabbage, and Haricots Verts from Bon Appetit (http://www.epicurious.com/recipes/foo...)
- Weight Watchers 0-Point Vegetable Soup: http://www.weightwatchers.com/food/rc...

Mar 16, 2010
bluqueen77 in Home Cooking

What happened to my pots de creme?

The chocolate type and amount being the culprits makes sense... 13 oz of chocolate chips were used... in hindsight, that was probably a very high ratio of chocolate to liquid!

Thanks for your advice!

Feb 19, 2010
bluqueen77 in Home Cooking

What happened to my pots de creme?

I recently tried making pots de creme for the first time. Instead of having a pudding-like consistency, the final result was more of a soft solid, akin to a very soft ganache. Still delicious, but just wondering what I did wrong?

- combined milk, cream, sugar and brought to a boil
- tempered egg yolks with about half the milk/cream mixture
- poured tempered mixture into remaining milk/cream mixture
- cooked to custard (* I did overcook at this point, but I strained to remove any eggy bits)
- poured custard over chocolate chips (* recipe called for bar chocolate, but I did not have any)
- allowed to stand & melt chips
- stirred combined milk/eggs/chocolate mixture
- pureed in blender
- poured into ramekins
- refrigerated
- allowed to warm about 15 minutes before eating

Thanks for any suggestions and tips!!

Feb 19, 2010
bluqueen77 in Home Cooking

Substitute for white wine?

Great -- thanks for your help!

Feb 16, 2010
bluqueen77 in Home Cooking

Why cook pasta in water and not the sauce?

America's Test Kitchen has featured a few skillet pasta recipes in which the pasta is cooked in the sauce. It's an ingenious method! Better suited to some sauces than others, but the end results have been very flavorful and nicely cooked, without requiring too much fuss.

Feb 16, 2010
bluqueen77 in Home Cooking

Substitute for white wine?

I am preparing a recipe that calls for 1/2 C of white wine for acidity. What would be a suitable substitute? I am considering a few splashes of rice wine vinegar or champagne vinegar... other suggestions?

Thanks!

Feb 16, 2010
bluqueen77 in Home Cooking

The Perfect Scoop by David Lebovitz

I absolutely love this book! The Roasted Banana ice cream is a tried-and-true favorite. A single scoop on a warm brownie is so delicious; bet it would taste great with brownie bits as a mix-in too. Recently modified it to include a few roasted strawberries as well. Lovely flavors. The Vietnamese Coffee ice cream was also delicious.

Feb 10, 2010
bluqueen77 in Home Cooking

Freeze cooked carnitas?

I have several pounds of cooked pork carnitas on hand that is too much for us to finish in the next few days. Can it be frozen? If so, what is the best way to freeze it? Any special considerations for safe temperature maintenance, etc. during the freezing or thawing process?

Thanks in advance for your ideas. This might be a silly question, but I have never really frozen cooked food before!

Feb 03, 2010
bluqueen77 in Home Cooking

need vegetable side dish ideas for valentines day dinner

thank you so much for all the great ideas!

Jan 22, 2010
bluqueen77 in Home Cooking

need vegetable side dish ideas for valentines day dinner

i am planning a valentine's day dinner for two and need some vegetable side dish ideas! we will be serving prime rib and roasted potatoes. i am looking for ideas featuring non-starchy veggies only, preferably something simple and not too heavy.

thanks for your ideas!

Jan 21, 2010
bluqueen77 in Home Cooking