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debmykar's Profile

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What do you use your dehydrator for?

I am currently using an Excalibur (it is my friends but I use it as much as he does) to dehydrate watermelon-it takes 18-40 hours depending on the pieces. It comes out like candy!! Earlier I dried strawberries and blended them into powder for strawberry shakes or for cereal topping- drying mint, herbs the usuals too- it does tend to get used most when the garden bounty comes in and I don't want to heat up the kitchen canning and my freezer is already full of corn etc... If you are thinking of buying a more expensive model I would suggest paying the extra for the model with the timer. Dehydrating things is nice because a watermelon shrunk down to a ziplock bag (small) and does not take up pantry space like canned goods and dried foods are not subject to power failures like frozen foods so in addition to being tasty it can be good for camping and emergency needs.

Sep 09, 2011
debmykar in Home Cooking

Throwing a tapas party: what's your favorite tapas?

The kalimotxo is definitely great esp. in the heat! You can use "value wine" too! I like mine with a few drops of bitters and a slice of orange to jazz them up. Use the mexican coke (no corn syrup and cleaner taste. (you can usually find them @cash and carry costco (mexican pepsi) if they are not available where you usually shop.) It also provides an alcohol free mocktail sans wine for folks that are slowing down or otherwise don't drink. MMmm I think I am going to request one tonight when I go out if there is no AC!

Aug 24, 2011
debmykar in Home Cooking

What would YOU do with 40 lbs of hierloom tomatoes?

you might like this website since there are often recipes for more"exotic" recipes
http://www.foodinjars.com/
they had pickle eggplant eggplant yesterday and would probably be a good resource for you.Koreans make kimchi out of all kinds of hings- I have only done the usual suspects, cabbage carrots onions but I am thinking that fermenting tomatoes could be possible...I have a book that does it but it is very wishy washy on the details some oil some salt...please post if you do it

Aug 22, 2011
debmykar in Home Cooking

Throwing a tapas party: what's your favorite tapas?

I made these other night and they were really good-lighter than you would think and you can make the filling the night or morning ahead to make it easier on you! (chicken croquettas) ( I added a bit if minced celery and parsley)
http://www.souschefseries.com/recipe/...
for the drink I would make a punch or large batch of cocktails with cava-Spanish Sparkling wine (maybe with ginger as has been suggested or oranges) try looking up cava cocktails I love tapas I am jealous of your party goers! ;)

Aug 22, 2011
debmykar in Home Cooking

What would YOU do with 40 lbs of hierloom tomatoes?

Well I hope someone would look up an actual recipe for canning as I said I did not remember one off hand but rather was offering ideas and did mention adding sugar and acid but it is something that can be made in a water bath as opposed to a pressure canner. Sorry for the confusion. I didn't imagine a home canner not doing this or a first time canner not looking it up it was meant as a general "hey try tomato jam" and since it is a little off the norm (as opposed to bbq sauce) here is a little info on it to guide your search. Next time I will include disclaimers and warnings ;)

Aug 21, 2011
debmykar in Home Cooking

Help me with my pot roast please!

For me when I first made pot roasts I used too much liquids and had the same problem ( a lot of recipes say quarts or so of stock etc) I use just one half to a third of a cup of red wine but any liquid will do then cover tightly ( I usually do crock pot on low but have done oven too). Trust me meat is made of lots of juice and you will get liquid. This way you are not "boiling" your meat. At the end I add stock/cornstarch to make a gravy (I love a ton of gravy for potato leftovers BUT it is not needed in terms of pan liquid or pan juices for serving. Here is a link to a recipe that is pretty much the way I do mine.(Browning/liquid slow cook)
http://simplyrecipes.com/recipes/pot_...
good luck and happy eating!

Aug 21, 2011
debmykar in Home Cooking

What would YOU do with 40 lbs of hierloom tomatoes?

2 summers ago when my tomato bounty came in all @ once I had a mix of tomatoes, tigerellas, purple prince many others all diferent colors sizes and shapes I canned tomato jam. I don't recall the exact recipe but it was the same as for low sugar fruit jam (no need to worry about pectin or pressure canning since some sugar and tomatoes have acid but I would add a little extra to be safe lemon juice or vinegar) . I added hot peppers and ginger. I suggest googling for specific ratios but it was great and I am hoping enough of my tomatoes ripen at once this year to do again. It was great on meat, crackers with roasted garlic and cheese a nice combination of sweet and savory that also could serve as a hostess gift. I quickly dropped the tomatoes in boiling water to remove the skins before making the jam for a smooth texture but the seeds were not a problem. A second idea is homemade BBQ sauce. Good luck!

Aug 20, 2011
debmykar in Home Cooking

Is it possible to make CRISPY oven baked fries?

I boil them (par-cook) for a couple of minutes enough so that when you have them in a sieve and you shake them to dry them the outside of the potato ( i cut them into discs) get roughed up(sort of fuzzy) the make sure they are dry (lay on tea-towels or paper towels for a minute) then lightly coat with oil and bake turning halfway through. I think I learned this on serious eats but could not find it when I went to look for it for you to verify bake temp. I am thinking it is 400 for 25 mins.

Aug 18, 2011
debmykar in Home Cooking

Salsa Brava recipe?

I was thinking the Spanish variety (as in Spanish flair) to accompany the croquettas (which are spanish croquettes is there a Mexican equivalent?) . I was thinking the bravas was what the bravas in papas brava was for? The recipes I looked at varied a lot but the ingredients in the spanish ones that listed jars of tomatoes which I then searched for said things like "charred tomatoes" or" fire roasted". Many recipes included vinegar and all had some chile and paprika component. Last night I threw some tomatoes on the BBQ to blister then put them in a pan with some softened onion, garlic, paprika, cayenne, vinegar and a touch of sugar threw some s&p more spice ate... cooked and kept cooking it was still too loose so I made a fatal mistake and cut up some bread cubes and threw in and got some weird panzanella type thing but it was tasty! I chillled it and we ate it in little cups. Man the croquettas were good though !

Aug 18, 2011
debmykar in Home Cooking

Sour cherries outside my window. Any good recipe ideas?

It is not syrup but after picking tons of sour cherries in Northern oregon this year and making pie, jam and IC sauce I had about 20 oz left so I pickled them. Next year I am going to Pickle tons! If you like sour cherries you may like this it is great for when you have a small or large amount as you can refrigerator pickle them I used this recipe from David Lebovitz- plus I added a few cinnamon sticks star anise and allspice berries.Try googling Pickled cherries for more inspiration.
Pickled Sour Cherries

Adapted from a recipe at Chez Loulou

1/2 cup (125ml) white vinegar

1/3 cup (180ml) water

4 ounces (115g) sugar

20 black peppercorns

2 bay leaves

1/2 pound (225g) sour cherries, rinsed, stems clipped in half

1. Bring vinegar, water and sugar to a boil, until sugar is dissolved.

2. Remove from heat and add the peppercorns and bay leaves.

3. Prick each cherry with a pin and drop them into the hot liquid.

4. Pour the contents into a clean jar (I pour boiling water into it, or run it through the dishwasher, then let it dry first), cover, and refrigerate until ready to serve.

It’s best to let the cherries sit at least one week before serving. They’ll keep in the refrigerator for at least one year.

Did you find a syrup recipe? When I make syrups I generally just add fruit and sugar- boil and strain! (then with the leftover strained part mix with plain yogurt an turn into popsicles!)

Aug 18, 2011
debmykar in Home Cooking

Salsa Brava recipe?

Wow! I of course Googled BEFORE I posted here.The recipes called for things like paste of salsa frite or cans of sauce and varied wildly {many were Mexican?}. I was looking for someone who had actually made it from scratch and had some input. Thanks anyhow. My croquettas came out great and my attempts at salsa brava using one of the googled recipes turned into a weird but tasty gazpacho! and I made a parsley oil instead. Maybe someone will post a recipe for future use.

Aug 18, 2011
debmykar in Home Cooking

Salsa Brava recipe?

@ Paul -I get a ton! and why not use good ingredients? (concentrating good ingredients = great ingredients?).

Aug 18, 2011
debmykar in Home Cooking

Salsa Brava recipe?

Hi, after making a roast chicken 2 days ago I am suddenly inspired to make croquettes. I am thinking about doing a Spanish flair since I have a few nice heirloom tomatoes and some hot peppers. Anyone have a "from scratch" recipe for Salsa Brava ( not add tomato frite paste...). While we are talking croquetas (sp?) Do you think that it is okay to sub some chicken stock (I just roasted a bird) for some of the milk? here is a link to the recipe that I am using. http://www.souschefseries.com/recipe/...
(basic bechemel
) I in the past have done old fashioned Turkey/ham croquettes from the old Joy OC cookbook that used a Veloute if I remember correctly.

thanks for any advice!

Aug 17, 2011
debmykar in Home Cooking

Jelly (o) shots forth of July

Thanks!
thats what I needed specific ratios (use 8 oz not 16 etc...) Thanks!
Although if anyone has specific tried and true Knox jelly shot margarita recipes (using real fruit-strawberries, rhubarb or lemons/limes) please feel free to post -I will give you credit!

Jun 29, 2011
debmykar in Home Cooking

Jelly (o) shots forth of July

I am wanting to make Jelly shots for the fourth Not using Jello but Knoxx (no artifical flavors etc) Was aiming for margaritas since they were discussed @ new years (made choc mint, shots) I have local rhubarb and strawbs but could give in and get lemons and limes anyone made these or have suggestions? I have looked online and not found anything without JELLO brand but some pretty cool stuff mostly using dairy (like my new year's ones...)

Thanks in advance!

I am in Portland OR to give you an Idea of what is in season (no cherries yet etc...)

Jun 29, 2011
debmykar in Home Cooking

Figgy Fuel Bar

I used raw almonds and all was well. I was concerned that these would not have enough moisture and the cereal did not seem to break up enough when I mixed- but, by the time you push it into the pan it works out!

Apr 27, 2011
debmykar in Recipes

how to bake puff pastry with all layers being done and not burn it

Hmmm the filling is 1/4 c heavy cream 2 egg yolks some chopped ham, shallots softened in butter and seasoning thickened on the stovetop then sprinkled with parm-not very wet -the muffin tins create a psuedo shell that almost completletly encases the whole thing when the top puffs up I will try to not over fill (but the filling is so darned tasty!) and pre heat a sheet pan and turn the heat town a tad... It just sucks not to enjoy akll the layers of puff and have a gooey bottom but overborwoning imparts a bitter taste to the whole shebang!

Dec 29, 2010
debmykar in Home Cooking

how to bake puff pastry with all layers being done and not burn it

Hi, I am NOT a Baker more of a "cook" type. I always make Ham Pithiviers (ala Julia Child) but like to make them cocktail sized for NYE I put them in Muffin tins with 1 round in the bottom pricked fill top with a decorative top delish but sometimes they are soggy on bottom or too done on top any suggestions (400 oven) 35 mins depending...

Thanks

Dec 29, 2010
debmykar in Home Cooking

$18/week

If you have a crockpot it is GREAT for inexpensive cuts of meat! Adding a small amount of liquid to pork steaks, country ribs, pot roast, etc makes them like butter!!. Also makiing cabbage rolls, perogie, borscht and squash soup utilize things that are seasonal and cheap right now.

Nov 03, 2010
debmykar in Home Cooking

Mom & sis coming to town want mom to branch out but still enjoy keepin' it NW

Wrapped up a crazy 2.5 whirlwind tour of the state- Ate @ Le Pigeon Moms favorite. Loved the Beef cheeks and pheasant. The sturgeon was very popular too. Le Pigeon was probably my favorite too. Dinner @ Skamania Lodge for brunch (we were hiking in the area) and sis liked the diversity, LoLo for small plates after wine tasting(I reccomend Cathedral Ridge Highly) and snacking all day. Casual elegeance LoLo was good but has lost some of its shine over the last year (but I still go frequently) New(ish) chef has made minor changes to the menu (potato chips still good but last 2 times a touch over done)but the FOH looks neglected (not by staff they were great as usual but the place is looking older and needing touch ups and they have been using paper napking for the last couple of months). Just a casualty of the economy and losing their great FOH (been 1 1/2 yrs now?) Family did not notice and were happy. Stopped for a beer @ Laurelwood so they could have a seasonal Ale. Ordered a dessert but it was inedible. Could not beat the crowds at Tasty or Zells for breakfast before their flight but went to Jam and the coffee while you wait is an appreciated service! Over all We came we saw we ate! ( I will check out Mothers on my own though!)

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Zell's Cafe
1300 SE Morrison St, Portland, OR 97214

Laurelwood Restaurant
5115 NE Sandy Blvd, Portland, OR 97213

Nov 02, 2010
debmykar in Metro Portland

Mom & sis coming to town want mom to branch out but still enjoy keepin' it NW

Mom & sis visiting I have 2 nights (tonight & sat) in Portland. Mom usually is a meatloaf and americanized chinese takeout kind of lady from MA/NH. Sister is no problem(Boston urbanite). Would like to showcase Portland I am thinking Le Pigeon for tonight (if I can get res) and maybe a place with good seafood options? for sat? that mom would still enjoy? Pok Pok might be too "Out there " (for her) she would not complain but...I am thinking Cabazon but would like some other options...
Thanks!!(PS my sister did not know what a food truck was haha!) (lunch!!)

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Pok Pok
3226 SE Division St, Portland, OR

Le Pigeon
738 E Burnside St, Portland, OR 97214

Oct 28, 2010
debmykar in Metro Portland

6 years later....still looking for *good* Indian food in PDX...

Thats funny I came to the board to ask the same question! Bombay cricket has issues but far superior to Swagat, Maybe We will try Indish we are taking a vegettarian to dinner tonight abd Portabello is closed and too big a party for lossoming Lotus and WE love Indian. We are willing to Travel India Grill is terrible and we don't want a cart... I think is a HUGE opportunity for a great Indian chef/business person!

Sep 07, 2010
debmykar in Metro Portland

Fresh suarkraut bought 2 weeks ago from deli

I make my own kimchee and such and normally I would agree but this stiff seems so mild as if the important steps in preservation were somehow skipped (salting spicing...) my husband is scared and usually eats anything!! I think I will forgo it and get some new stuff I hate to ruin a ginormous batch of pierogies. Thanks for the advice

Jul 22, 2010
debmykar in General Topics

Fresh suarkraut bought 2 weeks ago from deli

Bought fresh saurkraut (scooped from hotel style pan into deli pack) from German bakery dated July 4 been sitting in fridge. It is Traditionally German (mild) Is it still safe to use to make pierogies with ?

Jul 19, 2010
debmykar in General Topics

Diary of a New Food Truck Owner, Part 9: Local Honey and Taxable Sodas

Better to hear it now I suppose than when you are serving it but an IC soda is (traditionally) for a 16 oz glass 1-11/2 0z cream mixed with syrup choc for example mixed with soda then topped with a scoop of IC (vanilla would make a Black& White) I big scoop in drink small decorative scoop hung on side. Whipped cream and cherries I suppose you could but I would save those for sundaes.. or malts...shakes omit the ic and you have an egg cream (traditionally coffee or chocolate! ) From One IC fanatic to another!

Jul 19, 2010
debmykar in Features

Namaste Indian buffet

My husband was dying to go, I knew it was a bad idea BUT we went a few days after opening. Hot foods warm cold foods warm Could not stop singing the "highway to the danger Zone" song My husband has an Iron stomach and ate the food anyways I did not. I let the manager? know that maybe the thermos were broken or something and he should take a look at the holding pans (its all a buffet with maybe 2 seperate units one for cold one for hot its been a while...) and he did not seem to think there was a problem.... Maybe it is fixed now BUT if THAT is going on in the FOH... (this is for the one on NE Sandy ) there was a general non understanding of food safety on a VERY BASIC LEVEL zoiks!

Jul 09, 2010
debmykar in Metro Portland

100% grass fed beef (steak) restaurant pdx?

Painted Hills is "Grain Fed" and Emerald Valley I believe is Co-opted into New seasons house brand and no real specific Info is independently available for them but I believe they are grass fed and wintered on stored hay (but not in restaurants) "LM" meant Laurelhurst Market. Thanx!

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Laurelhurst Market
3155 East Burnside Street, Portland, OR 97232

Apr 02, 2010
debmykar in Metro Portland

100% grass fed beef (steak) restaurant pdx?

Called LM only pastured- grain finished, I think Urban Farmer does but was hoping for some choice! Thanks

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Urban Farmer
525 SW Morrison St., Portland, OR 97204

Apr 01, 2010
debmykar in Metro Portland