pikawicca's Profile

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What are you baking these days? October 2014 edition, part two!

Dorie Greenspan's World Peace Cookies!

French Onion Soup -- best alcohol to use?

I don't believe that any of the many iterations I consumed of onion soup in France back in the day contained alcohol.

Oct 19, 2014
pikawicca in Home Cooking

Once I tasted ___ from a farmer's market, I could never go back to the grocery version.

Did you miss the serious food poisoning from unpasteurized cider a number of years ago? It's why this product has pretty much disappeared.

Oct 18, 2014
pikawicca in General Topics

Once I tasted ___ from a farmer's market, I could never go back to the grocery version.

Absolutley.

Oct 18, 2014
pikawicca in General Topics

Once I tasted ___ from a farmer's market, I could never go back to the grocery version.

I'm sorry, but that's just silly. There is a HUGE difference in the taste of fresh-picked produce and supermarket stuff.

Once I tasted ___ from a farmer's market, I could never go back to the grocery version.

Ginger
Zucchini

Oct 17, 2014
pikawicca in General Topics

QUICK BREADS! Home Cooking Dish of the Month (October 2014)

Made gingerbread with a simple lemon sauce for a photo shoot yesterday. Same old JoC recipe that my mother used. Very dark and moist and gingery (no cinnamon).

Prices for Butter?

I use more olive oil than butter, but the butter I buy is organic and costs about $8/pound. Expensive, but no way am I going to consume all of the growth hormones in conventional dairy.

Oct 13, 2014
pikawicca in General Topics

La grenouille recap

I haven't eaten at LG in a couple of years. Are they not serving the quenelles with the wonderful lobster sauce? WTH would you dump caviar on that?

Oct 09, 2014
pikawicca in Manhattan

What cookbooks have you bought lately or are you lusting after? October 2014 Edition.

I've eaten at The Slanted Door 3 times over the years, and never had a dish I thought more than okay. The view is wonderful, but the food is consistently over-salted, plus it's not really Vietnamese, more pan-Asian. Will not be buying the book.

Oct 09, 2014
pikawicca in Home Cooking

What cookbooks have you bought lately or are you lusting after? October 2014 Edition.

Just received:

THUG KITCHEN and

MY PERFECT PANTRY.

Oct 07, 2014
pikawicca in Home Cooking

la grenouille - weekday lunch questions

Quenelles! Grand Marnier Souffle!

Oct 04, 2014
pikawicca in Manhattan

help me create a simple rustic dinner menu

Wow, please let me know when you're hosting dinner at your house. (I don't know what "chimney sweep style is, though.)

Oct 03, 2014
pikawicca in Home Cooking

help me create a simple rustic dinner menu

Just my opinion, but ice cream does not suit a rustic fall menu. Cobbler or pie with ice cream, yes.

sou vide machine experience

I've had the SVS since they were first available. Love it. That said, the Anova, which I also have, is cheaper, smaller, and just as effective.

Sep 28, 2014
pikawicca in Cookware

Leftover Pumpkin Purée

http://www.foodnetwork.com/recipes/em...

(I stuff mine with sauteed onion and pine nuts.)

Sep 28, 2014
pikawicca in Home Cooking

I think I have a garlic intolerance, anyone else?

My late husband had the same problem, and never found anything that helped; he just had to avoid garlic. Difficult.

Sep 28, 2014
pikawicca in Special Diets

Jean George vs. Eleven Madison?

Have not eaten at EMP, but as the service is exemplary at J-G, don't see how it could be improved upon. What makes the service at EMP "much better?"

Sep 27, 2014
pikawicca in Manhattan

How they prepare meats and fish at restaurants

I think you should assume that most food at restaurants has been cooked with butter/oil.

Sep 27, 2014
pikawicca in Chains
1

Favorite brown bag lunches that don't require reheating

Left out an essential ingredient: 2 t. sugar.

Sep 23, 2014
pikawicca in Home Cooking

Favorite brown bag lunches that don't require reheating

Turkish-Style Green Beans

1/2 cup evoo
1 large onion, chopped
1# green beans
1 small can diced tomatoes
3/4 c. water
S & P
Aleppo pepper, to taste

Cook onions in oil (do not use less oil) until soft, add remaining ingredients and simmer, covered, for 45 minutes, stirring occasionally. Remove cover and cook another 20 to 30 minutes to let some of the liquid evaporate. Serve at room temp with ww pita to soak up the yummy liquid. Good accompaniments are feta and Greek yogurt. (This really is a favorite.)

Make-ahead appetizers/snacks to be served at room temp for 25, including vegetarians

Have to disagree with Siegal on this. Crisped bread goes south, no matter how you store it. Do a dry run to see if it meets your standards, at the very least.

Make-ahead appetizers/snacks to be served at room temp for 25, including vegetarians

Have to say that I find Mozz generally to be bland and flabby, which is why I suggested feta. Grape toms tend to be fine throughout the year.

Make-ahead appetizers/snacks to be served at room temp for 25, including vegetarians

Guilty as charged. (But it's a great recipe.)

Make-ahead appetizers/snacks to be served at room temp for 25, including vegetarians

Yes.

Sep 18, 2014
pikawicca in Home Cooking

Make-ahead appetizers/snacks to be served at room temp for 25, including vegetarians

Page 250.

Sep 18, 2014
pikawicca in Home Cooking

Make-ahead appetizers/snacks to be served at room temp for 25, including vegetarians

Homemade pimento cheese with a couple of sliced baguettes.

Muhamara (great recipe in Arabesque).

Chunks of melon, some wrapped in prosciutto, some not.

Feta grape tomato mini-skewers.

Sep 18, 2014
pikawicca in Home Cooking

Soft Shells

Back when I was living in Northern Virgina, they were only available late spring/early summer.

Sep 16, 2014
pikawicca in New Orleans

Soft Shells

Soft shells in September?

Sep 16, 2014
pikawicca in New Orleans

Do you think wheat is "the root of all evil" or staff of life?

Too often it's both.

Sep 12, 2014
pikawicca in General Topics