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Taconic from Hudson to NYC

We will be traveling late afternoon/early evening.
I know of some good options on the west side of the Hudson but not the east.
We will be driving east along rt. 23, over the bridge at Catskill, then down the Taconic to NYC.

Jul 08, 2011
Ida Red in New York State (exc. NYC)

Taconic from Hudson to NYC

Anyone know of the best spots to eat along this route?

Jul 07, 2011
Ida Red in New York State (exc. NYC)

La Superior - New Mexican in Williambsurg?

Very tasty, I have to say... but no one commented on the ridiculous size of the tacos.
Earlier today I had the tiny tinyest taco ever in my life at La Superior; I mean, it was shockingly small. But it did taste damn good. I just wouldn't call it a good value.
I nice casual friendly vibe though. I don't mind the staff throwing a football or whatever if they still attend to my order.

Sep 30, 2008
Ida Red in Outer Boroughs

Fresh sage and rosemary-what to do with it?

You can use it all up in a batch of bread. Really nice is olive bread with some sauteed onions, sage in one loaf, rosemary in the other or mix them up. You can store half the dough in the freezer if you don't want to bake it all at once.

Aug 27, 2008
Ida Red in Home Cooking

Adapting recipes to be low-cholesterol and diabetic friendly?

So, what you are saying is that the carb/protein balance greatly depends on the individual? Is that what you mean?

Jul 28, 2008
Ida Red in Home Cooking

Triple Crust Plum Pie

It sounds intriguing. Can you list the ingredients and a description of the finished pie?

Jul 26, 2008
Ida Red in Home Cooking

Adapting recipes to be low-cholesterol and diabetic friendly?

I've asked this question before since my father had developed diabetes. The basic answer I got was to balance carbs with proteins, and to keep the carbs complex and fiber-rich; a healthier diet for all, diabetic or not. I am not a nutritionist, so correct me if I am wrong here, but my response to that goes as: with anything pastry I am a big proponent of protein-rich and heart healthy nuts. Pecans, walnuts, almonds, peanuts and hazelnuts all topping my list (I read somewhere that macadamia nuts have the least amount of good fats, not sure where peanuts fit in).
As for the Elvis Cake, at least the icing has protein-rich peanut butter in it, and nut oils are good cholesterol so no worries there. I see the rest of the cake as an impossibility, since the texture and taste all depends on the lightness of the flour and full fat taste of the butter and yolks (providing the protein balance for diabetics, but bad for cholesterol).
How about a whole wheat and semolina banana bread with canola oil and dark chocolate chips with that peanut butter icing... trying some peanut oil in place of the butter in the icing will make the icing runnier but it might work still. You could call it the Elvis-lite Cake.

Jul 25, 2008
Ida Red in Home Cooking

What's your favorite thing to do with chevre?

Calling all chevre recipes. I purchased a big block of it at Costco. I'm especially interested in dessert and summertime no-heat ideas. What's everyone favorite way with the stuff?

Jul 24, 2008
Ida Red in Home Cooking

Vegan meze ideas?

Farinatta aka socca. It's simply a thin chickpea flour batter fried in olive oil. It gets wonderfully crispy. You can embellish the batter with onions, capers, sundried tomatoes, have a nutty and lemony pesto type spread for that and other things like bread and crudite.

Jul 24, 2008
Ida Red in Home Cooking

Lowest fat homemade ice cream, suggestions?

Check out Bittman from the NY Times... last summer he ran a recipe for cornstarch ice cream. It works great; the cornstarch acts as a thickener, making the ice cream creamier without all the yolks. This helps the cholesterol problem; the calorie problem I don't know... eat less exercise more? When I made it I liked it better with less of the cornstarch than he uses.

Jul 24, 2008
Ida Red in Home Cooking

Any ideas for using up sour cream?

Thank you for the suggestions...
I ended up making some sort of sour cream apple nut bars, one pecan and the other hazelnut.
they're still baking...

May 26, 2008
Ida Red in Home Cooking

Any ideas for using up sour cream?

I want to make a dessert for a BBQ today, but I don't want to shop.
Main ingredients I have is a ton of sour cream, chocolate, nuts, maple syrup, lemons, oranges, grapefruit, and all the basic baking stuff.
I do not have cream cheese, ruling out cheesecake nor do I have heavy cream, but I do have milk.
Any ideas out there? I'm thinking of some kind of a bundt cake, but I kind of would rather bring some kind of a bar-type dessert.

May 26, 2008
Ida Red in Home Cooking

Tips for grinding walnuts, pls?

Once nuts are toasted, the flat side of your largest knife quickly smooshes them; faster than actually chopping them with the sharp edge. Keep towels or something around the edge of the cutting board to keep them from flying off. This works particularly well with toasted peacans, but I've never had a problem with walnuts in the Cuisinart.

May 26, 2008
Ida Red in Home Cooking

Where can I find high quality lard?

I finally found some at Emily's Pork Store on Graham Ave. (between Withers and Frost): $2.50 for one pint (14 oz.). It's not the highest quality, since it's made from the shoulder, not the loin/kidneys, but it's all natural. I'm now curious how it compares to the ever-so-popular Flying Pigs stuff.
Amazing how many pork stores I called and didn't know what I was talking about.

Mar 27, 2008
Ida Red in Outer Boroughs

Where can I find high quality lard?

I know, but all I ever see in any bodega is the hydrogenated kind.

Mar 25, 2008
Ida Red in Outer Boroughs

Leaf Lard? anywhere?

Not the hydrogenated stuff, and preferably made from loin/kidneys aka leaf lard.
Can I find this anywhere for about the same price of butter? Any farmers market stand? Good pork stores?

Mar 25, 2008
Ida Red in Manhattan

Where can I find high quality lard?

Not the hydrogenated stuff, and preferably made from loin/kidneys aka leaf lard.
Can I find this anywhere for about the same price of butter? Any farmers market stand? Good pork stores?

Mar 25, 2008
Ida Red in Outer Boroughs

Desserts for Kids and Adults

Along the same line that kids love to have their own individual dessert before them...
Molten chocolate cakes. The batter is dead easy and you can prepare it and pack it into a container, then once there bake them in individual foil cups or a muffin tin, they only take 12 minutes in a 350 oven (you could even use a toaster oven). Serve with whipped cream and walnuts or cherries for the adults. Kids especially are blow away by this dessert.

Feb 29, 2008
Ida Red in Home Cooking

Stringy Kale

What kinds of kale did you use?

Feb 26, 2008
Ida Red in Home Cooking

Trader Joe's on a Sunday night... packed?

I looked inside tonight at around 7 pm and I could see the end of line guy by the door... I just can't do it.
But there are some items I want to buy there and I'm wondering if I should chance it again tomorrow night.

Feb 16, 2008
Ida Red in Manhattan

best Butcher's in Williamsburg or Greenpoint?

I was able to purchase beef bones (for stock) at Steve's on Nassau. I love their kabanosy and kielbasa.
Mario's on Manhattan Ave, (Italian area) is great for lamb...
Otherwise, is it possible to purchase prime meats in this area of Brooklyn? In particular I need to find beef short ribs.

Feb 12, 2008
Ida Red in Outer Boroughs

I need a pizza that will knock 'em dead!

Tarte Flambe!
http://www.leitesculinaria.com/recipe...
When I make it I just mix cottage cheese with creme fraiche (plus salt pepper and a little bit of flour) instead of the fromage blanc.
The crust must be very thin though.

Feb 08, 2008
Ida Red in Home Cooking

Lots of egg whites. What to do?

Whites; financiers or almond macaroons.
Yolks can go in the freezer until you want a custard one evening, just cut off frozen nut-sized pieces, toss in flour then piece by piece whisked into the cooking custard mixture to thicken and emulsify.

Feb 08, 2008
Ida Red in Home Cooking

What should I do with a bag of dried fava beans?

Fava Bean Puree, (Greek dish).

Feb 03, 2008
Ida Red in Home Cooking

Saganaki at home?

It's one of the simplest aps to make. Kessari (or kefalotiri) cheese fried in hot olive oil undrer the broiler, then finish with some lemon juice and oregano. Works well with a toaster oven too, but the broiler would be better. I think the lemon and oregano at the end are crucial for taste. I never experienced the ouzo flambe part.

Nov 12, 2007
Ida Red in Home Cooking

raw pecans????????????

I wouldn't bother toasting them if they are going into a pie. The oven time is enough toasting time for them and they might even end up tasting a bit burned if they were toasted ahead of time.

Nov 09, 2007
Ida Red in Home Cooking

Dairy-free ghee substitution

Ghee (according to information on the side of the jar) is supposedly cholesterol-free. Is this true?

Nov 05, 2007
Ida Red in Home Cooking

Your favorite chicken pot pie?

I'm looking for inspiration... what is the best chicken pot pie you ever had? Recipe?

Oct 16, 2007
Ida Red in Home Cooking

Thanksgiving duck

I have to agree with Amanita. Thanksgiving is all about seeing that roasted fowl on the table.

Oct 01, 2007
Ida Red in Home Cooking

How long is Peach Cobbler good for?

It'll be fine... but it will be even better if you can find an oven somewhere to warm it up in (not a microwave!).

Oct 01, 2007
Ida Red in General Topics