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bonniebee's Profile

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what to do with lefover homeamde mustard?

I made a batch of homemade mustard recently (a spicy beer mustard from serious eats:


Anyways now i dont know what to do with it. I originally made it to go with my schnitzel sandiwch, and now i have a lot leftover. I suppose you could marinate chicken it it..

What do you do with mustard?

Apr 20, 2012
bonniebee in Home Cooking

Marinated garlic-how long will it keep?

My garlic cloves have been marinating for a few weeks now and theyre still good eats. I know if you buy crushed garlic packed in olive oil, that keeps for a few months...

Apr 19, 2012
bonniebee in Home Cooking

Yellow Goo for Hot Cross Buns

The "yellow goo" i've seen on commercial hot cross buns is a pale yellow custard-like mixture that has the consistancy of thick cheese whiz and it's sweet and tastes like sugar. I've actually never seen hot cross buns with white icing on them-- at least in stores--but maybe not many stores sell white icing hot cross buns in the prairies..?

I'm not sure how to recreate the yellow custard, but instead i've been using a cookie-like topping for the crosses from a blog:

Mar 30, 2012
bonniebee in Home Cooking

hot cross bun help

Whenever i make hot cross buns theyre usully still good eats the next morning, but i guess it may vary on your recipe.. however i'm sure it will be fine if you bake them tonight

Mar 23, 2012
bonniebee in Home Cooking

rome vs istanbul?? from a foodie standpoint

If you could choose to go to either rome or istanbul for 5 weeks, which one would you choose? Which one has more to do from a foodie standpoint (eg:markets, restaurants, cooking classes, etc). Which one has better food in your opinion?

Mar 16, 2012
bonniebee in General Topics

Ultimate Pizza

Favourite pizza dough at the moment is peter reinhart's neopolitan pizza dough. Last summer i made his dough and made a margherita pizza with a fresh tomato sauce, fresh mozza, basil from the garden, and a light drizzle of evo. For the fresh tomato sauce i steamed some tomatoes from the garden, removed the skins, and crushed them through a sieve. Then i added some fresh oregano and basil leaves, salt and pepper. Delish

Jan 27, 2012
bonniebee in Home Cooking

healthy dessert recipes?

What are some good healthy dessert recipes?

Jan 27, 2012
bonniebee in Home Cooking

Need help with NYE appetizers

I'm lovin the crostini bar and mini cheeseburgers ideas!

Dec 29, 2011
bonniebee in Home Cooking

Kale Preparation

I've made a bunch different things from vij's cookbooks and this is one of my favourite ways to prepare kale. Yum!

Dec 29, 2011
bonniebee in Home Cooking

Sambals...what to do with them?

How do you eat sambals? ie: the southeast asian condiment which is often made with fresh chilis and ground with a mortar and pestle. Do you mix it ih with the rice, dip your chicken into it? What do you do with it?

Dec 29, 2011
bonniebee in Home Cooking

Which global cuisine to cook?

I would say my family is semi adventurous to pretty adventurous. We love calamari, sashimi, and pretty much anything seafood. I'd say we would be willing to try anything within reason.

Dec 19, 2011
bonniebee in Home Cooking

Is finding quality ingredients a struggle where you live?

Sometimes you just have to deal with what's available. But usually I go to the farmers' market first (when in season) to look for ingredients, nothing beats local farm fresh eggs and a nice slab of grass fed beef. You can also try making/growing things at home if you have time. Herbs are easy to keep and some cheeses are quite easy to make at home (like indian paneer).

Dec 18, 2011
bonniebee in General Topics

Which global cuisine to cook?

Hi I'm going to host a small dinner party for my extended family and the theme is ethnic cuisine, but I don't know which cuisine to choose. I want to try something different so chinese and italian are out (because of our cultural background we eat those foods all the time). I was thinking possibly malaysian/south east asian, but i'm not sure. Any suggestions? What are your favourite cuisines to cook?

Dec 18, 2011
bonniebee in Home Cooking

What cookies are you baking for Christmas this year? 2011 Edition

This year I'm making a bunch of different cookies to donate to our local homeless shelter and as well as some for myself. Heres what i've made so far/plan on making:

Gingerbread men
Sugar cookies
Cucidati (italian filled cookies)
Chocolate cherry thumbprints
Chocolate crinkles
Dutch boterspeculaasjes (dutch spice cookies)

Non cookies:
Peanutbutter marshmallow squares
Peppermint bark
Peanut brittle
Butter tarts

Dec 18, 2011
bonniebee in Home Cooking

Favourite gifts to receive (food related)

What are your favourite gifts to receive (or give) around the holidays? Some of mine are cookbooks and homemade truffles.

Dec 18, 2011
bonniebee in General Topics

"Bite Sized" Full Course Meal

I wanted to plan a "bite sized" full course meal for my New Year's eve party (ie: a full course meal consisting of appetizers/hors d'oeurves) Any suggestions?

Here are some things I was thinking of:

HORS D'OEURVES: basic apps like croquettes, dips, dumplings, etc.
SOUP: different soups served in shot glasses
SALAD: mini salads served in endive leaves or crostini, caprese salad on a stick
PASTA: bite sized ravioli, pasta twirled on a fork?
SEAFOOD: crab cakes, firecracker shrimp, coconut shrimp, ceviche served in a wonton soup spoon
MEAT: rumaki, mini meatballs, thin sliced steak
CHEESE: devils on horseback, phyllo or puff pasrty filled with cheese
DESSERT: cake balls/pops, mini tarts, petit fours, mini cheesecakes

Any suggestions would kindly be appreciated!

*oh and i was planning to do only one appetizer for each course and each guest would be making one course (it's a small party)

Dec 17, 2011
bonniebee in Home Cooking

Autumn Dinner Party Menu Ideas??

Good idea, thanks for the great recipe

Sep 13, 2011
bonniebee in Home Cooking

Autumn Dinner Party Menu Ideas??

Oooh yum that sounds good! Apple crisp is a great idea, it's a quintessential fall dish. I think I might try your idea about serving them in individual ramekins. Thanks for the great tips everyone!

Sep 12, 2011
bonniebee in Home Cooking

Autumn Dinner Party Menu Ideas??

Hey everyone!

I'm hosting a dinner party in a few weeks and I wanted to have a "fall/autumn" dinner menu. I was thinking of making sweet potato gnocchi as a side dish, a salad, and a roast chicken as the main. For dessert, I was thinking of either a pie, panna cotta, or something like that. Any suggestions or comments on the menu would greatly be appreciated.

Here's the sweet potato gnocchi recipe I was going to use (courtesy of the Italian Dish):


1/3 cup chopped hazelnuts
1 14-ounce sweet potato
1 10-ounce russet potato
1 whole egg plus 1 egg yolk, room temperature
2 cups all purpose flour (approximately)
3 ounces pancetta, chopped finely (omit if you want a vegetarian dish)
2 tablespoons olive oil
2 tablespoons butter
1 teaspoon nutmeg
1 teaspoon dried sage
salt and pepper to taste
1/3 cup grated Parmigiano Reggiano cheese

Line a rimmed baking sheet with foil and place hazelnuts on foil and toast the hazelnuts in a 400 degree F oven for about 8 minutes. Immediately wrap hazelnuts in a clean towel and let steam for about 5 minutes. Roll the hazelnuts around in the towel - this will remove a lot of the skins. Take the hazelnuts out and set aside.

Place the potatoes on a foil lined baking sheet and bake at 400 degrees F for about one hour, or until they are soft and easily pierced with a sharp knife. Set aside to cool slightly.

Meanwhile, line two rimmed baking sheets with parchment paper or wax paper. A pastry scraper helps a lot in making gnocchi. Cut potatoes in half and remove their skins. Force potatoes through a ricer. Make a mound on a work surface with the potatoes and make a well in the center. Beat the eggs slightly in a small bowl and pour into the well. Sprinkle a cup of the flour onto the potatoes and with a fork, start mixing the eggs and incorporating the flour and potatoes together. Add another half cup of flour and with a pastry scraper, mix the ingredients together until a dough begins to form. Add another half cup of flour and work into dough. Use a pastry scraper to scrape up the dough and fold it back on itself. Use additional flour if dough is overly sticky. You want the dough to be slightly sticky, but not too sticky.

Cut off a chunk of dough and roll it out into a rope about 1/2 inch in diameter. If the dough is too sticky, it will be hard to roll but if it is too dry, it will not stick enough to the counter for you to be able to roll it out. This takes practice to get a feel for this, but it's very easy. Use a little sprinkling of flour on the counter if the dough is sticking too much. After you roll out the rope, then sprinkle the rope with flour and cut either with the pastry scraper or a sharp knife into inch long pieces. Place on the wax paper on one of the baking sheets and sprinkle with additional flour so the gnocchi don't stick together. Repeat with remaining gnocchi and refrigerate until ready to cook.

In a large skillet, fry the pancetta until crisp. Remove and let drain on paper towels. Wipe fat out of pan. In same pan, warm the olive oil, butter, nutmeg, and sage together over low heat.

Bring a large pot of salted water to a boil. Have a strainer or spider ready. Place half the gnocchi gently into the water. Do not let the water boil vigorously, just gently. When the gnocchi float to the top, continue to cook them for about 30 seconds. Remove with the strainer and place in the skillet with the warmed oil and butter. Cook the rest of the gnocchi, add to the skillet along with the pancetta and toss gently. Add sea salt to taste. Transfer to a serving dish and toss with the cheese. Sprinkle hazelnuts on top.

Sep 11, 2011
bonniebee in Home Cooking