pikawicca's Profile

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Christmas Dinner - What did You Cook?

Rack of Lamb with Mustard/Crumb Crust, Wild Rice Pilaf with Middle-Eastern Spices, Roasted Asparagus.

about 19 hours ago
pikawicca in Home Cooking
2

What's for Dinner #340 - the Pre-Christmas Rush Edition

Thanks, Gio. Hope the two of you had a great day!

1 day ago
pikawicca in Home Cooking
1

What's for Dinner #340 - the Pre-Christmas Rush Edition

Christmas Eve: Dungeness crab, artichokes, and sourdough. Eat with your hands and sop up the mess with paper towels.

Christmas dinner will be rack of lamb, wild rice pilaf, and roasted asparagus.

What cookbooks have you bought lately or are you lusting after? December 2014 edition!

Unfortunate title, auf Deutsch. Too much like a similar slogan. Publisher has a tin ear.

Dec 24, 2014
pikawicca in Home Cooking

Where can I buy smoked Finn and Haddie?

But that's not the product the OP is searching for.

Sides for Mincemeat Pie

When I lived in England in the 60's, Mincemeat pie was always made with suet. Always.

Dec 22, 2014
pikawicca in Home Cooking

Sides for Mincemeat Pie

Mincemeat pie (with meat) is a sweet dessert pie. A mince pie, in the style of UK or Australia would be a savory dish, but I think you're confused.

Dec 22, 2014
pikawicca in Home Cooking
1

What cookbooks have you bought lately or are you lusting after? December 2014 edition!

This is a lovely book of authentic recipes. I was glad to finally find a source for recreating the dishes I enjoyed so much when I lived in Saudi Arabia many years ago. The extensive use of dried limes sets this cuisine apart from the rest of the Arab world.

Mjadra - recipe advice needed

The cinnamon is kind of weird, but otherwise looks okay. (You can also add vermicelli in addition to, or in place of, the rice.

Dec 20, 2014
pikawicca in Home Cooking

Best fish to be served with a mushroom risotto.

Seriously? You would let the food preference of one guest determine what you served to everyone?

Regarding career choice

Suggest you spend some time Woofing to make sure that you understand the realities of the agricultural life.

Dec 19, 2014
pikawicca in Not About Food

30-35 guests expected for my son's 1st birthday lunch celebration. What alcohol should I serve?

Midwest. We're all drinkers, but generally not in the middle of the day or with kids underfoot.

Dec 18, 2014
pikawicca in Spirits

30-35 guests expected for my son's 1st birthday lunch celebration. What alcohol should I serve?

When we were hosting and attending these kinds of parties, alcohol was never served.

Dec 18, 2014
pikawicca in Spirits
1

We don't eat meat, they don't eat fish.....

A definite fit. Sounds lovely.

Dec 16, 2014
pikawicca in Home Cooking

Best fish to be served with a mushroom risotto.

Some vegetarians eat eggs and dairy, but by definition, they do not eat animal flesh.

Dec 16, 2014
pikawicca in Home Cooking
1

Best fish to be served with a mushroom risotto.

Vegetarians do not eat fish. Better check with your guest.

We don't eat meat, they don't eat fish.....

Feta should work fine, but I'd use a no-salt broth.

Dec 15, 2014
pikawicca in Home Cooking

We don't eat meat, they don't eat fish.....

I particularly like the rye/cabbage one, but they are all good. These recipes are from a newspaper column of mine from about 2 years ago. Readers loved them. You can adjust the liquid to produce a drier or soupier consistency, as you prefer. (I am in the soupy camp.) You can switch out the cheese, broth, veggies, etc. Just don't use crappy bread.

Dec 15, 2014
pikawicca in Home Cooking

We don't eat meat, they don't eat fish.....

How about a panade?

Panade Recipes

Cabbage and Rye Panade

4 cups flavorful vegetable or chicken broth, warmed
3 tablespoons olive oil
1 onion, thinly sliced
½ teaspoon juniper berries, crushed
2 tablespoons chopped fresh sage
2 pounds cabbage, quartered, cored, and sliced into ribbons
salt and pepper
4 to six thick slices hearty rye bread
1 cup grated Gruyere cheese

Preheat oven to 350 degrees.

Oil a gratin dish.

Heat olive oil in frying pan and cook the onion, juniper, and sage until the onions start to brown. Add cabbage, 1 teaspoon salt, and ½ cup water to the pan. Cover and cook over medium heat until cabbage is tender and browned in places, about 20 minutes. (You may have to add a bit more water to prevent scorching.) Turn the cabbage occasionally with tongs. Taste for seasoning and correct if necessary.

Place half the cabbage into the dish, top with a layer of rye bread slices, then layer on the Gruyere, and finally the remaining cabbage. Pour the broth over all, cover and bake until it’s bubbly, about 45 minutes. Spoon it into soup dishes, being sure to add all of the broth. Serves 6 to 8.

Butternut Squash and Cheese Panade

10 slices hearty whole wheat bread (about 12 ounces)
2 onions, halved and thinly sliced
1 pound butternut squash, peeled and cut into 1” cubes
2 tablespoons olive oil
1 tablespoon chopped fresh sage
1 teaspoon chopped fresh thyme
1 ¼ teaspoons kosher salt
Freshly ground black pepper
4 cups chicken or vegetable broth
1 ½ cups (6 ounces) grated Fontina cheese

Preheat oven to 350 degrees.

Tear bread into 1” pieces and bake on a rimmed baking sheet until crisp, stirring once, about 10 minutes.

Increase oven temperature to 400 degrees.

Combine onion and squash in a large bowl. Add oil, sage, thyme, salt and pepper. Toss well and arrange in a single layer on a rimmed baking sheet. Roast until squash is fork-tender, about 25 minutes.

Coat a 13 x 9-inch baking dish with olive oil. Place half of bread in a single layer in bottom of pan. Distribute half the squash mixture over the bread. Sprinkle on half the cheese. Repeat layers.

Slowly pour on 2 cups of broth, allowing bread to soak up broth, and pressing with the back of a spoon. Add remaining broth until it reaches 1 inch below the dish’s rim.

Reduce oven temperature to 375 degrees.

Cover dish and place it on a rimmed baking sheet to catch any drips. Bake 30 minutes. Remove cover and bake until bubbling, puffed, and golden brown,
35 to 45 minutes. Set stand 5 minutes before serving. Serves 6 to 8.

Spinach and Mushroom Panade

10 slices hearty sourdough bread (about 12 ounces)
1 tablespoon olive oil
1 tablespoon butter
2 large yellow onions, chopped
1 pound mushrooms, rinsed, stems trimmed, sliced
2 cloves garlic, minced
¼ cup dry white wine
1 tablespoon minced fresh thyme
1 ½ teaspoons salt
Coarsely ground black pepper
1 package (16-ounce) frozen chopped spinach, thawed and well-drained
1 ½ cups grated Gruyere cheese
4 cups chicken or vegetable broth

Preheat oven to 350 degrees.

Tear bread into 1” pieces and toast on a rimmed baking sheet, stirring once, until lightly browned, about 10 minutes.

Heat oil and butter over medium heat in a 12-inch frying pan. When butter melts, add onions and cook 10 minutes. Add mushrooms, garlic, wine, thyme, salt and pepper. Cook until liquid evaporates and mushrooms shrink, 10 to 15 minutes. Stir
in spinach.

Coat a 13 x 9-inch baking dish with olive oil. Place half the bread in dish. Distribute half the onion mixture over bread and sprinkle on half the cheese. Repeat layers.

Slowly pour 2 cups broth over top, allowing bread to soak up broth and pressing with the back of a spoon. Add remaining broth until it reaches 1 inch below the dish’s rim.

Cover dish and place on rimmed baking sheet. Bake 30 minutes. Remove cover and bake until bubbling, puffed, and golden, 35 to 45 minutes. Let stand 5 minutes before serving. Serves 6 to 8.

Dec 15, 2014
pikawicca in Home Cooking
2

Need easy showstopper dessert

You beat me to it: trifle would be my choice.

Dec 14, 2014
pikawicca in Home Cooking

Blue Apron - Fresh ingredients, great recipes delivered weekly to your home

Non-cooks would have a difficult time navigating some of these recipes. Definitely requires basic cooking skills.

Dec 14, 2014
pikawicca in Food Media & News
1

Help me interpret cookie recipe - fresh or dried dates?

Dried dates are mostly sold chopped, in boxes. They're thicker than mushrooms, so they don't get brittle. They're pretty hard, though.

Dec 13, 2014
pikawicca in Home Cooking
1

Help me interpret cookie recipe - fresh or dried dates?

Fresh dates go through 3 phases. In the first, they are crunchy; in the second, they are soft and plump; in the third, they start to get wrinkly and chewy. Dried dates have been dehydrated to lengthen their shelf-life.

Dec 13, 2014
pikawicca in Home Cooking

Help me interpret cookie recipe - fresh or dried dates?

I would use fresh dates, but either would probably work. (BTW, the instructions are messed up. Drizzle the hot butter/date mixture slowly into the beaten egg, not the other way round.)

Dec 13, 2014
pikawicca in Home Cooking
1

Blue Apron - Fresh ingredients, great recipes delivered weekly to your home

Wrote a column about several of these businesses last summer. Blue Apron was the best. Fresh ingredients, interesting recipes, but WAY too much packaging to dispose of. I think a gift certificate would be well received by most home cooks.

Dec 12, 2014
pikawicca in Food Media & News

Forgot Frozen Stouffers Lasagna in trunk of car for 2 weeks, is it okay to refreeze and eat since its been cold out?

My reply is MIA. What color is your car? This could make a big difference.

Dec 11, 2014
pikawicca in General Topics

Is it just me, or is this really utterly ridiculous?

Racial slur? I missed that.

Dec 10, 2014
pikawicca in Greater Boston Area

Is there such a thing as YUMMY fondant?

IMO,fondant isn't even edible, much less "yummy."

Is it just me, or is this really utterly ridiculous?

Self-serving BS.

lobel versus d'artagnan for rack of lamb?

Haven't tried d'Artagnon, but Lobel's is wonderful.

Dec 09, 2014
pikawicca in General Topics