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puff pastry sheets with no butter

Difficult if not impossible to find grocery store puff pastry that actually uses butter.

Apr 27, 2014
PrairiePie in General Topics
2

Salad Dressing without Vinegar or Mayo??

I just made this one a couple of days ago and it is delicious - Roasted Poblano. No vinegar. Lime juice, olive oil, buttermilk.

http://www.foodandwine.com/recipes/ro...

Apr 27, 2014
PrairiePie in Home Cooking
1

Violet Extract or Violet Liquer

Oh, I know this is only almost a year later! But I get so busy in the summer with selling at the Farmers' Market. I did finally open my violet liquore. It has a lovely floral aroma but I have still not used any. One tip, pull out the petals and discard the green piece that holds them together. The green makes the liquore bitter.

May 02, 2012
PrairiePie in Prairie Provinces

Dip Challenge

I made a Mediterranean style layered dip when I had bits and pieces of leftovers and it was a hit. I used hummus, baba ganoush, softened cream cheese and diced tomatoes, chopped green onions, sliced black olives and crumbled feta. Served with pita chips.

May 02, 2012
PrairiePie in Home Cooking

Anyone have any luck making Naan in the oven?

I have used the recipe from Joy of Cooking and used a well preheated pizza stone and it worked great in the oven. The recipe calls for regular yeast but it should read instant yeast, since it puts it directly into the flour. I tried both and instant is better in this recipe.

May 02, 2012
PrairiePie in Home Cooking

Baking with Paper Bakeware

It did not release at all. I guess I will try again and grease them. I bought a bunch when they were on sale after Christmas so I hope they work!

May 01, 2012
PrairiePie in Cookware

Baking with Paper Bakeware

Has anyone used the Michael's paper loaf pans? It says no greasing, etc but it didn't work so well for me. Anyone tried this?

Apr 30, 2012
PrairiePie in Cookware

Naan with Toppings

I want to make naan with toppings. I have a great recipe and it works wonderfully on my pizza stone at 475F. My question is, if I want to have carmelized onions on top should I put them on before or after baking? Have you tried this?

Jan 24, 2012
PrairiePie in Home Cooking

Trouble shooting clarifying a stock

Strained it, yes. Just put frozen stock in cheesecloth lined strainer and it is crystal clear. I will always do it this way now. So much easier and cheaper.

Jan 24, 2012
PrairiePie in Home Cooking

Trouble shooting clarifying a stock

I am refreezing my stock to see if I can make it work again. I have frozen stock that I am putting in the fridge tonight. Sounds easier than the egg raft method. I swear that the egg shells were causing the cloudiness.

Jan 23, 2012
PrairiePie in Home Cooking

Trouble shooting clarifying a stock

This is interesting. I have my stock frozen and it was actually clearer upon defrosting than after my process with the egg white raft. Thank you.

Jan 23, 2012
PrairiePie in Home Cooking

Trouble shooting clarifying a stock

I have done this several times before but for some reason it is not working for me now. I am making a raft of egg whites, egg shells and diced celery. Is there something I am doing wrong? I pour the beaten egg white raft over the hot stock and bring it to a boil. Turn down the heat and simmer for 20 minutes. It is even more cloudy after.

Jan 22, 2012
PrairiePie in Home Cooking

Recipe for cabbage salad (pickled)?

I just found this recipe and I can eat the entire batch in one sitting. It is so good. It is from epicurious.com and is adapted from Jim 'n Nicks.

1 head of green cabbage, quartered, cored, cut crosswise into 1/8-inch-thick slices (about 14 cups)
1 1/4 cups apple cider vinegar
1 cup sugar
1 cup grated peeled carrots
4 green onions, thinly sliced
1/4 cup mayonnaise

Place cabbage in large bowl. Add vinegar and sugar; toss to coat. Cover and let stand 30 minutes. Toss cabbage mixture well; cover and let stand 30 minutes longer. Drain cabbage. DO AHEAD: Can be made 8 hours ahead. Cover and chill.

Transfer drained cabbage to another large bowl. Add carrots, green onions, and mayonnaise; toss to coat. Season to taste with salt and pepper.

Jan 22, 2012
PrairiePie in Home Cooking

Looking for Unglazed Tagine Pots in Calgary

I have never seen them in Calgary. I bought mine years ago in Vancouver. You can go online at www.lesoukceramique.com Mine is glazed on the inside and unglazed on the outside, for use on gas range only. It has been a couple of months since I checked their website but I do not believe they have any in Canada.

Jan 03, 2012
PrairiePie in Prairie Provinces

Violet Extract or Violet Liquer

I have never seen it. I am actually making my own by picking violets and steeping in alcohol. They have been in it since spring and I haven't had time to check the flavour. Perhaps I will do that tonight.

Aug 16, 2011
PrairiePie in Prairie Provinces

Best market to buy produce for canning?

I always bought at Crossroads when I lived in Cgy.

Aug 16, 2011
PrairiePie in Prairie Provinces

Tomato sauce HELP!!

I have no idea what the problem is but I never have had this problem, unless there is just too much water in the tomatoes. Someone else suggested that the lid should be off the pot and I agree. No need to keep all that moisture in. I use very little tomato paste. Sometimes I prep my tomatoes by chopping coarsely, adding coarse salt and letting it sit overnight. In the morning, I drain off the resultant water (the salt goes with it) and this leaves a meatier tomato. Then I cook. This is how I always make preserved salsa.

Aug 16, 2011
PrairiePie in Home Cooking

Expert jam troubleshooting help needed

My pleasure. Mysteries are the spice of life!

Jun 27, 2011
PrairiePie in Home Cooking

Now what do I do with the saffron?

I make ice cream that tastes similar to Indian kulfi and use saffron, pistachios, etc. Your saffron will keep for a very long time. Like a previous poster said, keep it dry, cool and out of light. Save it for those special dishes.

Jun 27, 2011
PrairiePie in Home Cooking

Expert jam troubleshooting help needed

Here is the link for the University of Florida Extension Service that tells how to remake a soft jelly.

http://edis.ifas.ufl.edu/he324

Jun 26, 2011
PrairiePie in Home Cooking

Expert jam troubleshooting help needed

When you recook, be sure to take it to the gel stage. Apple should have enough pectin but you also need to add an acid to make it gel. Use something like lemon juice. Perhaps there is too much sugar now. When making jelly without pectin, you need to do the gel test. It will sheet off a spoon rather than just drip.

Jun 26, 2011
PrairiePie in Home Cooking

Can I freeze uncooked Spinach and Artichoke Dip?

I would like to freeze the pre-baked version of spinach artichoke dip. Has anyone tried this? And how does it turn out when you bake it after defrosting?

Jun 26, 2011
PrairiePie in Home Cooking

Regina shopping for fine food

Thx, I have found Bulk Cheese and Italian Star. Will check out the Indian market and Butcher Boy Meats. Still looking for chocolate?

May 08, 2011
PrairiePie in Prairie Provinces

Regina shopping for fine food

Just moved to SK and would like the inside scoop as to where to shop in Regina for nice food ingredients - cheeses, chocolate, meat, bread, etc.

May 08, 2011
PrairiePie in Prairie Provinces

Help me - what is the vegetable pictured here?

Looks like broccolini

May 08, 2011
PrairiePie in General Topics