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sandylc's Profile

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Breakfast Idea

That's a great idea, but I'd recommend a glass measuring cup rather than a plastic container - it it NOT recommended to cook in plastic.

about 15 hours ago
sandylc in Home Cooking
2

What are you baking these days? Happy Valentine's Day February 2015 edition! [OLD]

I vaguely remember an ATK/CI thing about this...it might be in a book and I'll look it up later after running errands...

Was it painting the dough with egg white before spreading the filling....??? Hmm-mm...

Thanks a lot, now you'll have me obsessing, too....!

2 days ago
sandylc in Home Cooking

Non-Alcoholic Beverages

Any ideas for some interesting beverages to serve to someone who has stopped drinking alcohol for health reasons?

Hopefully things that are not packed with sugar, either, although a little bit is all right.

He needs some variety and perhaps something special or celebratory - water and tea and coffee don't provide enough beverage excitement...

2 days ago
sandylc in General Topics

Irish Soda Bread recipe that isn't too dry?

I have to plead stupidity here. I googled the Gourmet magazine soda bread recipe, glanced at it, thought it looked familiar, and posted the link here.

This is NOT the Gourmet recipe that I have been using for years - ! Here is the real one:

2 cups AP flour
1 cup whole wheat flour
1/2 cup sugar (don't care if this is not "authentic"-it's yummy)
2 t. baking soda
1 t. salt
1/2 stick, 2 oz., cold unsalted butter, cut up
1 cup raisins
2 t. caraway seeds
1 1/2 cups buttermilk

Heat oven to 350 degrees.

Mix the dry ingredients together. Add the butter pieces and rub into the dry ingredients with your fingers. Add the raisins and seeds and toss to coat. Stir in the buttermilk. Knead for 1 minute and shape into a ball. Place on a parchment-lined baking sheet.

Bake for 50-65 minutes (sorry - I haven't written down how long it has actually taken). Cool on a rack before slicing.

This recipe has more sugar and butter than many, which is probably why it's so good!!! The whole wheat flour adds a lot, too. I will dig through my Gourmet copies sometime and see what its origins are...

I've served this bread with colcannon and home-cured corned beef many times, and it is a glorious meal.

Thanks for asking, or I wouldn't have caught my mistake!!!! I apologize...

2 days ago
sandylc in Home Cooking

Large side dish help

Thanks! Copied the recipe from a co-op...

Feb 27, 2015
sandylc in Home Cooking

Large side dish help

Oh, yum, great idea.

Feb 27, 2015
sandylc in Home Cooking

Large side dish help

Made one this week with kamut, dried cranberries, carrots, peas, sunflower seeds, cukes, chives, parsley, red pepper, lemon juice, a touch of red wine vinegar, and olive oil. It was a hit with the family; very satisfying.

Feb 27, 2015
sandylc in Home Cooking

What are you baking these days? Happy Valentine's Day February 2015 edition! [OLD]

I agree, it's the shaping/tucking the ends under. For soft loaf-pan bread, I like to flatten the dough and then roll it up, jelly-roll-style, pinch the ends a bit if I'm being picky, and finesse it into the greased pan without any tucking of the ends.

Feb 27, 2015
sandylc in Home Cooking

Storing butter outside of fridge

Yes, you're right. I believe strongly in friendliness and respect towards waitstaff. They have a hard job, are generally professional and good at it, and they take a lot of crap.

Feb 27, 2015
sandylc in General Topics

What are you baking these days? Happy Valentine's Day February 2015 edition! [OLD]

Have you tried dry brushing to improve circulation?

Feb 27, 2015
sandylc in Home Cooking

What are you baking these days? Happy Valentine's Day February 2015 edition! [OLD]

"I don't think that I've ever seen a photogenic bran muffin.."

Reminds me of the old funny...

Are you going to eat that, or have you already?

Storing butter outside of fridge

HUGE breadbasket. Four people. Half a Tablespoon of hard butter. A whole Tablespooon if the watron (remember THAT term?) likes you.

Feb 27, 2015
sandylc in General Topics

Substitute for cornmeal to keep pizza dough from sticking to stone

Did the cornmeal/semolina method for years and then switched to parchment. I usually slide it out from under the pizza about 2/3 through to improve browning.

Feb 27, 2015
sandylc in Home Cooking

Cossetta's Pasticceria

I haven't been there very many times, but I certainly see your point.

Feb 27, 2015
sandylc in Minneapolis-St. Paul

Cossetta's Pasticceria

I was worried about the large amount of meat, especially sausage, in their meat case. This concern was augmented by a distinct lack of traffic in the store, despite the fact that the rest of the building was very busy. If the product doesn't turn over quickly enough, you're looking at trouble.

Feb 27, 2015
sandylc in Minneapolis-St. Paul

Adding sugar AFTER eggs/butter = dense cookies??

Plus, the cornstarch in powdered sugar is also a game changer.

Irish Soda Bread recipe that isn't too dry?

Feb 26, 2015
sandylc in Home Cooking

Breakfast Potatoes: Home Fries versus Hash Browns | Epicurious.com

They just got things done and didn't worry about the "right" way to do them.

Feb 26, 2015
sandylc in General Topics

Breakfast Potatoes: Home Fries versus Hash Browns | Epicurious.com

Ha, that's funny. My mother had some interesting knife "skills", too. Used a tiny paring knife for everything, held everything while she cut/sliced it - never on a cutting board.

Feb 25, 2015
sandylc in General Topics

Breakfast Potatoes: Home Fries versus Hash Browns | Epicurious.com

Yup, that's it. I spent several seconds deciding between 1/4" and 1/3" - in reality both sizes and more are probably in that skillet when the chopping is done!

Feb 24, 2015
sandylc in General Topics

Breakfast Potatoes: Home Fries versus Hash Browns | Epicurious.com

Sounds yummy. Impressive this far north - !

Feb 24, 2015
sandylc in General Topics

Breakfast Potatoes: Home Fries versus Hash Browns | Epicurious.com

Yes, they are cooked all the way through. Patience is important with fried potatoes, both with not stirring them too often and with giving them their time to cook through.

Feb 24, 2015
sandylc in General Topics

How many at home dishes have you truly mastered?

Every dish is a WIP - work in progress. Most of my long-term dishes have multiple revisions, written over a period of several years.

Feb 24, 2015
sandylc in Home Cooking

Breakfast Potatoes: Home Fries versus Hash Browns | Epicurious.com

Usually about 1/3" dice.

Feb 24, 2015
sandylc in General Topics

Breakfast Potatoes: Home Fries versus Hash Browns | Epicurious.com

Yum.

Well...

I have been frying potatoes for a very long time. In our house, "home fries" are called "fried potatoes", and they are fried from a raw state, not pre-cooked. Excluding, of course, when we have leftover cooked potatoes of some sort and decide to fry them.

I didn't grow up with any onions or peppers in my fried potatoes. I do like them, but I don't consider it an automatic addition.

Hash browns. Hard to find good ones in a restaurant these days. Rarely from scratch, always underbrowned and soggy. Making them at home is a crapshoot for me. I've found that using a ricer to squeeze out liquid from the raw shreds is a good thing, and that using pre-cooked potatoes for them is not the better way. I think they pre-cook potatoes in restaurants for prep and non-browning reasons.

I've had several stoves over the years, and every time I get a new one I have to rediscover time/temp for two things in particular: fried potatoes and any type of eggs.

Feb 24, 2015
sandylc in General Topics

Breakfast and Lunch suggestions for a group of women

I guess I was thinking more about it being on peoples' breath all afternoon, as opposed to being in the air.

Feb 24, 2015
sandylc in Home Cooking

Breakfast and Lunch suggestions for a group of women

Good point. I thought of that regarding the mention of Caesar Salad - a lot of raw garlic can really hang around for the afternoon!

Feb 23, 2015
sandylc in Home Cooking

Bones for chicken stock

While I am fine with poached chicken for certain applications, I understand.

Therefore, let's introduce the idea that you can also roast a whole chicken until just done, pick off the meat, and put the juices and carcass into the stockpot.

The only downsides to this are if you want to use the pan juices for something else, like a gravy or sauce, or if you want to use a lot of flavorings or a stuffing for your roast chicken.

Feb 23, 2015
sandylc in General Topics

Bones for chicken stock

What's wrong with meat on the bones? I think it's necessary...

Cossetta's Pasticceria

You've got that right.

Feb 22, 2015
sandylc in Minneapolis-St. Paul