Terrie H.'s Profile
Leftover Fig flavored Goat Cheese
If you want to use it for future parties, it would be nice to make in the manner of the chevre "kisses" from the old Silver Palate. The original recipe is chevre with a sprinkle of herbs de Provence wrapped in a little square of filo dough to make a Hershey's kiss bite, but I have tweaked it often.
These little bites can be frozen for future parties, if you don't want to use it right away.
Whole organic chicken in Fridge
Are you willing to cut it into parts and do a braise?
Brown the chicken and braise it with anything -- onions, garlic, carrots, mushrooms, wine, chicken stock, browned Italian sausage, red bell peppers, potatoes, tomatoes...
40th birthday party at home -- menu suggestions needed!
Burgers and dogs take less than 10 minutes to cook, and it sounds like his comfort zone, but he'd like to man the grill for the party. Doesn't seem like a time issue, but perhaps that you'd like to make the menu more interesting. Kebabs are great for quick grilling and you can go in so many directions.
Anyone have any luck making Naan in the oven?
I followed a suggestion years ago to cook them in the oven on the highest heat and to put a cast iron griddle in to make a blistering heat. I didn't have a griddle so I put my cast iron skillet in upside down so the surface is flat. Works very well. My pizza stone came with instructions that said not to use it on broil, so I was worried it would crack. The cast iron worked great.
What to make for themed dinner--"Preserved"
Your timeframe could work with a corned beef brisket. You could add some sauerkraut for an additional preserved item and do a reuben idea.
Okay to leave quiche out tonight?
In this situation, I like to parbake the pie crust with a little egg white wash. It helps to keep the crust from getting too soggy. I've found that using only the white for this purpose works better than a whole egg wash.
New Hong Kong style restaurant in Rockville - East Pearl
We were there at lunch and it was loud enough that we couldn't even hear the waitress unless she leaned on the table. Once a couple of the large groups left, it was better.
Smoked Oyster Pockets: For Cay, but everyone will like them!
My family is one of those that love smoked oysters, so I am so thankful that you shared this. Thank you!
New Hong Kong style restaurant in Rockville - East Pearl
Visited again for lunch with an elderly aunt. She was interested when I told her of the new place because she had travelled to Hong Kong 45 years ago and remembered liking the food. The food was very good (she wanted a crispy beef dish and they fixed it to fit her palate, and I had a chicken and mushroom casserole). Our waitress was top notch. The entire staff was especially good.
The only "BUT" in the visit was the noise level. On my first visit, they had only been opened for maybe a day, and there might have only been 6 other people there - I didn't notice any noise issue. It was at least half full during this visit, with several of the larger round tables full of larger parties. It was so loud that even I couldn't hear, and my aunt wasn't able to even hold a conversation. The waitress had to lean on the table to get close enough for us to hear what she was saying or what we were saying. Every surface in there is hard and the echoes from 45 people are loud. We mentioned the level of noise to the waitress and she commented "we Chinese like it loud" and from the number of other elderly patrons, we might be the only people that couldn't take it, but it was SO loud.
I tried to explain to my aunt that restaurants want places to be loud on purpose now. I would love to work my way through some of this restaurant's menu, but not if I want to hold a conversation with my dining companions.
Substitution for Parmesan in pestos
Your local cheese folks that make the queso fresco might be interested in hearing about your quest and consider working on a longer-aged cheese like the one you seek, maybe even as a one-off experiment. Would be fun to collaborate!
You might want to see if people on the Southeast board who live in your area have recommendations.
What were your FIRST three cookbooks?
My aunt gifted me the NYT book in about 1984 and I still refer to it often.
kale chips without a dehydrator?
Jacques Pepin did them on one of his shows at 225F for, I believe, 18-20 mins. He had them on a rack on top of the sheet pan. Haven't tried it yet, but it's something I want to try.
Restaurant between Baltimore and Potomac
The old Mealy's in New Market has reopened as Mealy's Table with a farm-to-fork menu. Might be a tough reservation to get, but it would be a nice place to go for a drive.
What were your FIRST three cookbooks?
My first cookbooks were given as gifts, and it was a long time ago. My mother gave me the first one: Bride's magazine's 1984 "Lifetime Guide to Good Food & Entertaining." I still have it, but don't think I've ever used it.
The next books came a year or two later from my aunt, who was very into cooking. She was clearing out some books to make room for more, and in my box were the Larousse Gastronomique and From Julia Child's Kitchen.
That Larousse might be my prized possession.
Double R Bar Burger
My nephew scoffs when I say the Double R is the best -- The Gold Rush is his absolute favorite fast food, period. I don't get there often, so when I do, I can't break away from my Double R. Maybe I need to live a little....
Barbecue Snack Food or Appetizers
If you go with ham biscuits, my favorite way to dress them up a little is by making sweet potato biscuits instead of the standard kind. They are easy to make (I use Martha Stewart's recipe) and have a slightly softer texture that is great for making ahead and freezing -- they really freeze perfectly. The color is pretty, too. I also spread with a thin smear of a mixture of creole mustard (or dijon) and peach jam and then thinly sliced ham.
Also consider cheese straws, pickled shrimp and the old standby, hot pepper jelly spread over cream cheese.
Wat Thai Songkran Festival
I haven't been able to go for a few years and it sounds like it has become huge. I have to admit that the one thing that is my siren song was a man who made little sort of "blini" in dimpled pans that had bits of ham, scallion and a touch of coconut milk. Truly the best breakfast food I've ever had. Get them if you go.
College Park area food?
Hard Times is in the neighborhood and I love their grilled wings, burgers, and their chili (Terlingua for me, but ask for the tasting before you choose).
What's for Dinner? #137 - Easter Edition [old]
The pink-skinned potatoes. You know the ones.
What's your very most favorite PB&J combination?
Thinking that the only way to make a purist PB&J is to have the best PB and your favorite J with good bread. My favorite is with peach jam. I rarely make one, but when I do, it's with peach jam. Heaven.
What's for Dinner? #137 - Easter Edition [old]
Christina - I can't tell you how good it was, and I'm not a big dessert person. It will be perfect for Mother's Day.
How do you define trashy?
Just last week, the young neighbor of my bf brought a dead possum to his other neighbor and asked how to deal with it. This is in a rather upscale Charlotte neighborhood, not the hills. So, the neighbor skinned and butchered for him and apparently the young man took it home and cooked it. He spent the next 4 days in the hospital. This boy somehow got it into his head to try and cook some roadkill. Enough said. ;op.
Wat Thai Songkran Festival
13440 Layhill Rd., Silver Spring, MD, 20906
Do go, MoCo -- you will love it!
Deviled Eggs - Pasta or what?
I'm pretty sure that devilled meant spicy, which meant mustard in the original English sense of the word. Not sure the English had hot chiles when that term was coined, but they did have mustard and horseradish.
The term devilled eggs now appears to describe any stuffed egg recipe.
What makes your twice baked potatoes extra fabulous?
This is my favorite rendition, as well. I add shrimp sauteed in butter with garlic and Old Bay and add it to the milk, cheese, chives, etc. So good.
Tuna noodle salad.
My mother didn't make it, but I do. I make a bowl of my elbow or shell-shaped macaroni salad as a side for a weekend meal and then add tuna to it for lunch for next day or two. I'm in Maryland so my macaroni salad always has Old Bay seasoning, plus diced bell peppers, onion, celery. Pretty basic, but it gets scarfed. Oh, and always Dukes or Hellman's mayo - can't do Miracle Whip.
