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Very impressive recipes and ideas needed!! Cooking competition ahead...

But gnudi's off the table now. Someone else is making it. Any other ideas?

Dec 28, 2010
mollymolly in Home Cooking

Very impressive recipes and ideas needed!! Cooking competition ahead...

Just found out someone else is making gnudi. :(

Back to the drawing board.

Dec 28, 2010
mollymolly in Home Cooking

want to put my new LC dutch oven to the test...what should I make?

I second this. What an amazing thing that bread is.

Dec 27, 2010
mollymolly in Home Cooking

Can I freeze a Mayo based cheese spread

Funny how food that's not made of food doesn't behave like food....

Dec 27, 2010
mollymolly in Home Cooking

Creative infusions?

I'm quite partial to lemongrass. The tea tastes like the super fresh amazing version of the lemon girl scout cookies. No sugar needed.

Dec 26, 2010
mollymolly in Home Cooking

New Years Eve dinner--looking for a one pot WOW

I've made this before and it's incredible.

Dec 26, 2010
mollymolly in Home Cooking

Very impressive recipes and ideas needed!! Cooking competition ahead...

This recipe based on the Spotted Pig gnudi looks promising. Especially because I could put any number of things in it.... Only if we can start prepping the day before though. Fingers crossed.

http://thepauperedchef.com/2010/04/ho...

Dec 26, 2010
mollymolly in Home Cooking

Very impressive recipes and ideas needed!! Cooking competition ahead...

Oh. Man. That sounds amazing. And impressive. I've never made..... Actually, I've never even tried gnudi. Is it hard to make?

Dec 26, 2010
mollymolly in Home Cooking

want to put my new LC dutch oven to the test...what should I make?

Ina Garten's Chicken with 40 Cloves of Garlic. Divine.

Dec 26, 2010
mollymolly in Home Cooking

Sand in my sea scallops - Help.

Ha. Good call on the salt water. Duh. Growing up we always used water straight from the ocean. That's best if it's an option, unless your local ocean water is super polluted.

Dec 26, 2010
mollymolly in Home Cooking

chicken and broccoli stir fry: need technique help

Ps: agree 100% about steaming (or, gasp, microwaving) the veggies first then tossing them in the sauce at the end. With the high temp of a wok it's often difficult to cook a veg like broccoli evenly and to the desired degree of doneness.

Dec 26, 2010
mollymolly in Home Cooking

chicken and broccoli stir fry: need technique help

The key to a good marinade is to only put flavor in it. Leave out the stock and corn starch until later. And don't worry about using the marinade as a sauce. It takes very little time to kill the bacteria. Plus, most meat we purchase is clean and fresh (especially if it's not bargain basement meat). Most of the temp recommendations are so far on the safe side that skimping on them a bit will still make for a very safe meal.

Dec 26, 2010
mollymolly in Home Cooking

Very impressive recipes and ideas needed!! Cooking competition ahead...

Ooo I love the idea of homemade ravioli or gnocchi. I've been thinking of sort of taking one for the team and not bringing anything too crazy... Something like chanterelles (which are gorgeous at my neighborhood green grocer right now) or duck fat or even just beautiful potatoes. I might not win with this strategy, but I've realized I'm more concerned with providing a delicious meal.

Maybe a wild mushroom ravioli? Would chanterelles shine in this, or would it be a waste? Maybe served with a few spoonfuls of some kind of outrageous broth... Though a broth might be hard with a limited pantry.

Dec 26, 2010
mollymolly in Home Cooking

New Years Eve dinner--looking for a one pot WOW

I love the idea of lobster. I'm not sure if there's anything that gives you more payoff for less effort.

Dec 26, 2010
mollymolly in Home Cooking

New Years Eve dinner--looking for a one pot WOW

I think cassoulet just screams 'occasion'. I think it is perfect for new years. It's true, it's not the best with champagne, but if you do a true French menu with the cassoulet earlier in the evening followed by lighter courses, the champagne would fit in perfectly with the latter courses. Now, it's true that with such a heavy dish, you have to be ready to commit to a very long meal and a late night... but what better night than new years for something like that?

Also, beware of doctors appointments after cassoulet. I have an annual cassoulet party and one year I happened to have a routine cholesterol check two days after the party. My doctor called me into his office for a stern lecture after the numbers came back through the rough. I was flabbergasted since I'm generally quite healthy. After a secondary check confirmed good cholesterol levels we realized that my decadent meal had given me an alarming false reading. Definitely made me realize that once a year is plenty for a menu like that...

On the other hand, if you want something that doesn't take two whole days and half a butcher shop to make, check out Donna Hay's meat pies. They are stunningly beautiful and sinfully delicious.

Dec 26, 2010
mollymolly in Home Cooking

Sand in my sea scallops - Help.

If a) your scallops are of the fresh live sort and b) scallops are anything like other bivalves (which I imagine they are) all you need to do is put them in clean water for about half an hour and let them filter for a while. As the suck in and spit out the water, the grit goes out with it. Some people do two rounds of soaking.

If your scallops are already shucked then I don't think they should be gritty. Maybe try a more reputable retailer. I might be wrong about that...

Dec 26, 2010
mollymolly in Home Cooking

Very impressive recipes and ideas needed!! Cooking competition ahead...

Ps: I'll definitely be sticking to fresh, local, seasonal. Shouldn't be too hard since I'm in California...

Dec 25, 2010
mollymolly in Home Cooking

Very impressive recipes and ideas needed!! Cooking competition ahead...

Details are still being worked out. We're all bringing pantry items to share... but it will be limited. We're from LA and spending NYE in Big Sur, so everything we bring is being packed up and driven five hours.

I believe there are four of us competing, maybe five. Ten diners. The goal of this is to feed everyone dinner, so not just a bite. All the diners will be judging. Not sure yet about courses or how we'll be cooking, if we take turns or what. We're all ambitious cooks, so I know it will get fierce.

As far as knife skills are concerned... I'm an advanced home cook with some professional experience (high end catering... Not restaurant rush cooking). Same goes for my competition. I'm comfortable with basically any cooking method and my knife skills are my strongest asset.

Dec 25, 2010
mollymolly in Home Cooking

Very impressive recipes and ideas needed!! Cooking competition ahead...

Over New Years I'll be taking part in an amateur 'Chopped' type competition. Each contestant has to bring a secret ingredient that everyone must use. We're staying at a rental house with a super limited kitchen and what we cook, we'll be serving to the whole house.

I'm the youngest and least experienced, going up against some pretty gnarly competitors 20 years my senior.... I am determined to prove my worth.

Anyone have any ideas as to what I should bring for my secret ingredient?

Anyone have any good suggestions for recipes that can easily be modified to fit different proteins/veggies/mystery items?

No ideas too ambitions. Please help!!!

Dec 25, 2010
mollymolly in Home Cooking

Looking for advanced cooking classes... Just single classes, not programs.

I'm looking for classes that will teach me thing's I don't know... you know, really push my limits.

I'm a very experienced home cook with some work at a fancy catering company under my belt. So I'm not looking for a class that will teach me how to make an herb crusted lamb chop....

I'd like to find a class focusing on a few advances techniques, or maybe a crazy menu that incorporates something unusual...

I've seen lots of posts about culinary schools or about beginners classes. But are there any hands on classes for advanced cooks????

Sep 03, 2010
mollymolly in Los Angeles Area

Anniversary Lunch on the Eastside

I think that Glendale and SGV are sometimes lumped with the East Side due to their accessibility from the true East Side. And also, we don't need to get all technical here... The lady is just mentioning what areas she'd be willing to travel to.

Back to more suggestions:

An oldie but a goodie: Pacific Dining Car. Yum.

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Pacific Dining Car
1310 W 6th St, Los Angeles, CA 90017

Aug 07, 2010
mollymolly in Los Angeles Area

Anniversary Lunch on the Eastside

even though the line is moving west..... which defeats that theory.

Aug 07, 2010
mollymolly in Los Angeles Area

Anniversary Lunch on the Eastside

Maybe it's an obvious choice, but I just had a meal at Mozza and it was pretty spectacular. Especially the mozzarella with speck, the wild boar ragu, the potato side, and the boysenberry dessert.

Aug 07, 2010
mollymolly in Los Angeles Area

What's Fresh At The Farmers Markets?

oo, I was hoping fresh chick peas were still going!

Aug 07, 2010
mollymolly in Los Angeles Area

What's Fresh At The Farmers Markets?

I'm participating in a supper club on Sunday, and I'm at a loss as to what I'm making....

I know I'll be visiting a Farmers Market or two for ingredients and inspiration. I'll probably be heading to Pasadena tomorrow. Any one seen anything particularly amazing lately?

And anyone have any ideas for something totally impressive to make at a supper club? The host is making braised ox tail and a spinach pudding. I'd like to do something maybe a little more seasonal but still complimentary. I was fantasizing about making homemade mozzarella but I don't think I have time to trek to outer San Gab for fresh curds. I'm floundering for ideas here......

Oh yeah, what's the farmers market report blog?

Aug 06, 2010
mollymolly in Los Angeles Area