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Time for a Post Holiday Detox!

I ate almost that exact same thing for close to a week after Thanksgiving! After Christmas, I made it again, this time with the blood orange olive oil my sister gave me for the holiday. SO good!

Dec 30, 2011
vcavett in Home Cooking

Fess Up, Fabulous Home Cooks. What have you ruined lately?

I'm so glad I'm not the only one with problems with bok choy. However, it keeps appearing in my csa box, so I keep trying. Best results so far for me - use the stalks like celery in a soup, add the chopped greens towards the end, kind of like kale. This was really good with beans and leftover chicken as the other major components.

Jan 10, 2010
vcavett in Home Cooking

Ad Hoc At Home by Thomas Keller.

One of the easiest things is the book is corn with lime salt. I have never seen corn disappear from the table like that. (I cut it off the cob, but the seasoning was the same.) I was shocked at the flavor lime zest brings to corn - happily so - and I haven't been disappointed in anything else from the book either.
I am now wondering whether the csa box will manage just one more week of fresh corn...

Dec 07, 2009
vcavett in Home Cooking

Need a vegetarian, wheat free main course to go along w/Beef Tenderloin at Christmas!!! Help!

If you don't want to make it seem like a 'separate' dish for the GF/veg, I'd suggest trading the mashed potatoes for a potato torte - for winter, I love one layered with butternut squash and feta/goat cheese (any cheese, but that's just me...) We eat this regularly with whatever veggies are rattling in the crisper both as a side and a main.

Dec 07, 2009
vcavett in Home Cooking

Kinda complicated, kid cooking dinner advice needed

I'm not sure - I suppose it depends on the kid. When I was just younger than that, my mom 'taught' me to cook by leaving detailed notes about dinner. One of my favorites is the first one she wrote for a whole chicken - "Take chicken from fridge. Wash chicken. Do *not* use soap. Dry chicken. Do *not* use the dish towels..." I was giggling even then and managed my way through the rest of it without even thinking of the 'ick' factor. And if you're 12 or 13 and cook a whole chicken, you really feel like you know how to cook. Big confidence builder :)

Dec 07, 2009
vcavett in Home Cooking

What is your favorite "foodie" gift to give and/or receive?

Last year, my sister gave me a gorgeous oblong pot filled with saffron bulbs that were just starting to develop buds. (This is especially nice because she had to take up an entire bin in her fridge fore weeks to force them because we both live in FL - crocuses need a cold snap!)
[I'd been giving edible plants for gifts for *years* before someone took the hint!]

Dec 01, 2009
vcavett in General Topics

Best Breakfast Bars

I've been eating Nature Valley crunchy granola bars for breakfast for around 20 years. (Mom used to send me off to the bus stop with one of those every morning). I still love the oats and honey best.

Oct 17, 2009
vcavett in General Topics

Why do people usually buy eggs that cost the most?

I usually pick the eggs that have the most recent pack date on the carton; sometimes these are the most expensive, but more often they are not, suggesting (to me at least) that the less expensive eggs have a faster turnover in the store. These are also the large size about 50% of the time.

Oct 12, 2009
vcavett in General Topics

"Liverwish" sandwiches? (New Jersey-isms)

Tomatoes. I miss *real* NJ tomatoes.

And waffles with ice cream - I had a craving once right after we were married and my husband looked at me as if I had two heads when I asked if he wanted one.

Oct 07, 2009
vcavett in Not About Food

CHEAP housewarming party nibbles...

Those kale chips sound amazing - do you have an idea of how far ahead they can be prepared?

Sep 27, 2009
vcavett in Home Cooking

In search of a better guacamole

I'm not a fan of garlic in guacamole, but I do love to add finely diced ripe jalapeno peppers.

Sep 27, 2009
vcavett in Home Cooking

Cookbooks and chefs similar to A Platter of Figs / David Tanis?

We love the Epiphany Parsnips...

Sep 23, 2009
vcavett in Home Cooking

Canning Cherry Tomatoes has anyone ever tried?

I've not tried canning or jarring, but I *love* to dry them in a very low oven.

Sep 19, 2009
vcavett in Home Cooking

Mayo substitutes for different dishes

I'm not a fan of mayo either, but I don't know that I have a 'universal' substitute. For a lot of things like sandwiches or salads, I end up using a vinaigrette, but I've also had very good luck with spreads like hummus (or any white bean/herb variation) made a little more spreadable if necessary with a bit of olive oil. Oh - and depending on the sandwich/salad, I love to used avocado mashed with lime!

Sep 19, 2009
vcavett in Home Cooking

Cooking for one.

I cook just about all my leftovers in a skillet as well and I've only really had dry chicken problems when I've forgotten to pay attention to the pan. I also almost always do the first part of the heating moist (stock cubes or water). This way, I can add items to the pan even if they need to cook for different lengths.

Sep 15, 2009
vcavett in Home Cooking

Thai Chili Peppers -- how to preserve

I preserved mine with salt (and a few days of salt fermentation) - they stay nice and red and crunchy for ages in the fridge this way.

Sep 09, 2009
vcavett in Home Cooking

Dexter inspired food for my halloween party

Oh if you do something with different colored fingernails, you'll *have* to take a picture - I'd love to see it!

Sep 09, 2009
vcavett in Home Cooking

Dexter inspired food for my halloween party

The whole scene at the beginning is about his breakfast - the coffee grinding, the blood orange juice being squeezed, the ham steaks and fried egg. Maybe something that uses a few of these elements? Ham is the easiest - on small toasts, etc. I like the blood ornage juice for a drink. I don't know how cold it is in Nov for you, but coffee granita is delicious - for colder temps, baked in desserts.

Sep 08, 2009
vcavett in Home Cooking

Genova Delicatessen zucchini torta

Do add the potato - cooked and sliced. We have something very similar to this torta for dinner regularly and my favorite variation has both zucchini and potato (with onion). Although, if you do this, I'd also like to suggest marjoram in place of the basil - a good bit of the fresh stuff - it transforms the dish.

Sep 05, 2009
vcavett in Home Cooking

What to do with butternut squash puree?

We love it as a pasta sauce or for a greens based lasagna. We also like it as part of a sauce for any kind of firm fish - mix with whatever stock you have on hand, a bit of seasoning and maybe a pat of butter. yummy.

Aug 18, 2009
vcavett in Home Cooking

Care package to Iraq

I'd like to recommend biscotti for care packages - they were the most popular of the baked goods that my family sent over. And since they're not meant to be soft and chewy, it's not as noticeable if they go a bit 'extra dry.'

Jul 26, 2009
vcavett in Home Cooking

Strange Pairings that Taste Uncommonly Good

try the salted chiles on some pepper jack - not redundant, delicious

Jun 23, 2009
vcavett in General Topics

Watermelon and Feta Salad

I love really thinly sliced red onions on my watermelon / feta salad - and sometimes chopped black olives.

Jun 23, 2009
vcavett in Home Cooking

dehydrated veggie chips -- can they be that difficult?

I've successfully made 'chips' from the necks of butternut squash, sliced thin with a vegetable peeler and tossed with olive oil and a little salt. I have no idea how they would store for long term use though - my husband inhales them and they're gone before the pan is cold. (I'll admit that I eat them as fast as I can as well.)

May 27, 2009
vcavett in Home Cooking

What can I do with mahi mahi for tonight's dinner?

Grill and top with mango or papaya salsa (diced fruit, red onion, lime juice and a bit of salt).

Mar 22, 2009
vcavett in Home Cooking

Pairing suggestions, please

We had a brachetto from S. Orsola and it was delicious - not a dinner wine, but with dessert - it went with everything from creme brulee to chocolate mousse. Finishing off with the sparkling wine was also a really nice end to the (double birthday) dinner celebration. And it's definitely sweet enough - almost berry and cream-ish.

Feb 21, 2009
vcavett in Wine

HELP! Ham Dilema for Christmas Eve

I do this, but use dried pineapple (in addition to the juice) instead of the sugar. I'm not allowed to make anything else for Christmas dinner (or my sister threatens to revolt).

Dec 24, 2008
vcavett in Home Cooking

Glut of apples, but no-sugar, no-flour diet. Ideas?

If you're dieting, apples are great for adding flavor to dinner dishes - pork with apples and raisins, or baked chicken with apples are both delicious.

Dec 07, 2008
vcavett in Home Cooking

Coffee for the Office?

My husband and I like Illy beans for the espresso machine at home, but I think Eight O'Clock Bean is a good, less expensive coffee for the office (and I drink it at home if I have to pull out the drip machine).

Nov 04, 2008
vcavett in General Topics

Any other Capresso owners here?

We bought a C1000 a few years back that we absolutely love. We've tried many a brand of bean, but the all time favorite in our house is Illy.

Apr 25, 2008
vcavett in Cookware