I realize this is late, but I have used mayo in a pinch...

Frittata
Mac and cheese
Panzanella
Minestrone
Ratatouille
Paella

I purchased a food mill a few years ago and it has been sorely underused (tomato soup and spaghetti sauce base). For what other purposes is this tool handy? It is seeing too much cabinet time and needs to get out more ;)

Any help appreciated--Thanks!

I absolutely agree--I have made this four times in the past two weeks and it is divine! In addition to the original recipe, I have also used cauliflower and carrots with the broccoli, added dried cranberries, red onion, different vinegars--this is very versatile and addictive--there will always be a batch of some sort in our fridge :) Sooooo good...........

Good evening--tomorrow evening I am making Chicken Marbella (for the first time with figs instead of prunes), rice pilaf, crunchy romaine salad with radish, cuke, green onion and lemon vinaigrette, roasted broccoli and garlic bread. Trifle of berries with lemon zest, angel food and not too sweet floofy custard. I am in need of a good app lead-in. Any ideas? Thanks in advance for any help.

Teresa

Great ideas, everyone! Thank you so much. Think I will probably start with escondido's suggestion tonight and work on the others as this summer goes on. Does anyone know if the zucchini ribbons are cooked in any manner for the salad--they appear to possibly be in the photo--thanks, ghealthg, for the tip to post the photo and Sarah for the suggestion. This site and members ROCK! Appreciate all of your help greatly.

Teresa

Good Sunday eve...

I need an appetizer for tomorrow evening using seven smallish light green zukes. Last of the Farmer's Market bounty from this week. I also have a pound of medium shrimp which can be incorporated or I will make independently as a go-with with a corresponding flavor profile. I have a fairly well-stocked pantry and would love any ideas--we are going out of town and I don't want to waste beautiful produce (bad karma as I am anxiously awaiting heirloom tomatoes!). Thanks for any help.

Teresa

I have used spinach dips and artichoke dips as a topper for chicken, fish or pork chops--saute the chicken or pork, add mushrooms, roasted red peppers, whatever sounds good and seasoning, top with the dip and bake at 350 for about 1/2 hour (uncovered) or until beginning to golden up. If using fish, I don't saute first and cook about the same time. Last night in fact I had leftover orzo and made the above using a fish fillet with the orzo base, a smear of dip, the fillet covering it with the dip. I added a bit of shredded parm, also, for a crustier finish. The mayo adds a souflee-ish quality to the dip and it works out really well. Hope you like it. Definitely takes it steps away from its dip form, and the end result has always hit a home run at our house.

Teresa

I use utensils for a very practical reason: I wear contacts and love jalapenos on my pizza. I can control the stability of the peppers on each bite and not have to pick up the ones that fall off. Jalapeno juice + removing contact lenses (yes, sometimes even after thorough washing) = PAIN!

If jalapenos are not part of the meal equation, then I use my paws ;)

Teresa

A fig, olive and nut tapenade with balsamic and rosemary
Pancetta, carmelized leeks and asparagus
Cajun blackened salmon with orange marmalade
Lamb, tzatiki and dried cranberries
Cotija cheese, mayo, lime and chili powder (deconstructed elotes, HA.)

Yep, skinny dippin' without their buns LOL!! Great imagery....thanks ;)

A non-fish-eating friend has given me a package of wild caught salmon burgers--10 1/4 lb. patties. They are currently thawing here in the fridge at work, so I will need to cook them promptly. The package says no filler and natural mesquite seasoning. Any thoughts on ways to use the 8 which will be left after using two which I will grill for our dinner tonight?

Ideas welcomed-thanks!

Teresa

Your warming drawer should work great--I put a damp cloth over the pot under the lid and this helps keep them nice and moist. Works on regular potatoes and grains, too.

A good chicken broth will work nicely and give a buttery richness. I have been wanting to try coconut milk for a change, maybe with a bit of garlic and cilantro. I love to roast these in olive oil and sprinkle with balsamic and parm or asiago shreds, but prefer to steam or boil them for mashing. I'm a big fan--had some for lunch today, in fact!

I am looking for ideas/recipes for a carrot salad to enjoy with ham this Easter. Preferably no mayo but open to any other options. Thanks in advance for any help and Happy Holidays!

Teresa

Add to noodles with peanut sauce.

Make soup with chicken broth, adding beaten egg, sesame oil and sliced green onions. I would also have to have hot chili oil :)

Saute fresh shrooms and spinach, then roll into a tortilla.

Omelet filling.

It may taste better now since it has had a chance to "age!"

Thanks so much--Looking forward to trying it!!

My sage is overly plentiful--would love to try pesto. Do you have a recipe? TIA

How's about a riff on the Wizard of Oz --

What about "Tapas, Small Plates, and Nibbles, Oh My " and "There's No Place Like Home"

I like chimichurri sauce with lamb and would enjoy the blue cheese in a salad along with the meatloaf rather than in it.

I have about 2 cups of leftover ricotta cheese and I want to make a triffle for a dessert. I am wondering how I might be able to incorporate this -- I have only used ricotta for savory preps but I think it might work here too? This would be for dessert after Hunter's Chicken which is tomato mushroom shallot parsley tarragon based, served with mashed potatoes and romaine salad (various dressings). I am trying to stretch my "sweet wings" and any help is appreciated!

Thanks--wondering about the changes re baking soda/baking powder?

I have resolved to hone my baking and dessert skills in 2011. An earlier (and relatively recent) discovery of carry over cooking opened the door to great success with some meat and vegetable preparations.

Which led me to contemplation of the possibility (likelihood, actually) of the same phenomenon in baking...Does it in fact exist and how is it taken into consideration in obtaining a moist cake or bread and properly done cookies?

I have traditionally used the toothpick method of testing for doneness--maybe a completely clean pick is not what I would be looking for if carry over baking is at play?

Any thoughts and information would be appreciated. Thank you!

Teresa

I am wondering if I can use a muffin recipe to bake in a loaf pan. If so, what considerations do I need to make regarding cooking temperature and time? Also, how can I determine how many loaf pans I would need for a recipe?

I am going to have a "Chopped" style baking contest with a friend and think I might find better or additional source material from muffin recipes in addition to quick breads. The end product must have been baked in a loaf pan (a gift from the other contestant), and must include peaches, sunflower seeds and cinnamon (chosen randomly by our co-workers) hence my thoughts of muffin recipes.

Although I love to cook and feel very comfortable deviating from recipes, I am not secure in my baking skills so any help in this area would be greatly appreciated.

Thanks!

Teresa

Seconds, please, share your satay sauce riff :) Love Bittman's bases and the room to roam, so to speak....

Maybe something like chicken skewers and noodles with peanut sauce or combination stir fried rice?

Nice neutral base.....

How about a riff on Mexican albondigas soup?
Stuffing for portabella mushrooms
Mini meatloaves
With some Asian seasoning, for wraps in lettuce cups
Burrito filling
Mix with black or other beans

If you have a crockpot available, you could make chili, soups, pulled pork, bbq ribs, stews, etc., with the bonus of having warm meals ready and your home smelling delightful. My crockpot gets a lot of use and timing is pretty flexible. Just a thought...

Put some good menudo on your short list for 2011--if you like tripa and pepper pot soup I can pretty much guarantee you won't be disappointed.

I am thinking the lapse in time (ahem) since I last had Campbell' s Scotch Broth is going to work in my favor and from scratch will be much closer to what I remember. Now I am going to have to make the pepper pot too--sounds right up my alley.

I am going to work with the two recipes listed above but am browning the shank first hoping for a smokiesh flavor dimension. Smells good, anyways! Nothing ventured, nothing gained....