j

Justwayne's Profile

Title Last Reply

Question about Mushroom Crostini

I am making mushroom crostini for a party. I have been looking for recipes and find that many of them use different types of mushrooms and fresh rosemary. So far so good. I also noticed that many recipes suggest garnishing them with a few whole pink peppercorns. I think it would look too, but I'm a bit puzzled about using such a hard thing as a garnish! Do people really want to bite into whole peppercorns?

I have never used the pink ones, so maybe I'm missing something; do they soften once they're added on top of a hot crostini? Are they simply softer than black peppercorns?

Also on the same topic, what would be a great combination of mushrooms for this? I was gonna use portobello (which I love) and a bit of button mushroom for texture. Any thoughts? Shoul I use more than two kinds?

Thanks!

Nov 30, 2011
Justwayne in Home Cooking

Consider the butter tart, iconic Canadian sweet - buttertart's mom's butter tart recipe...

Of course, like everything else!
Actually, now that I think about it, for just about every single thing in life, there's always someone who claims that the Chinese invented them!!! So yes, butter tarts were made in China over 2000 years ago!

:-)

Nov 26, 2011
Justwayne in Home Cooking

Consider the butter tart, iconic Canadian sweet - buttertart's mom's butter tart recipe...

I got the idea from Starbucks, though I've never tried them. They're very cute and are no more that 1-1/2" in diameter. Sorry about the tiny photo!

Nov 25, 2011
Justwayne in Home Cooking

Consider the butter tart, iconic Canadian sweet - buttertart's mom's butter tart recipe...

Oh. I was hoping to make mini- tarts!

Nov 25, 2011
Justwayne in Home Cooking

Consider the butter tart, iconic Canadian sweet - buttertart's mom's butter tart recipe...

A mini-muffin pan.

Nov 25, 2011
Justwayne in Home Cooking

Consider the butter tart, iconic Canadian sweet - buttertart's mom's butter tart recipe...

I'm having such a hard time with these tarts!!
I tried three times and it's a nightmare every time! the first time, they were too doughy, the second time, I made the crust thinner but the filling almost completely evaporated bu the time they were ready. I tried them again today, using a different recipe and store-bought crust and again, the filling overflowed like mad and there was hardly anything left at the end. At first I thought the oven was too hot so I baked a second batch and the same thing happened. I even put considerably less filling in it (less than 1/2!).
The funny thing is that they're absolutely delicious!! But I would be ashamed to serve them to guests!

Nov 25, 2011
Justwayne in Home Cooking

Mushroom Crostini

I'm making Mushroom Crostini (probably a mix which includes wild ones) for a dinner party. I know that the sliced baguette should not be toasted ahead of time, but can the mushroom wixture be done the day before? Or will everything get soggy?!!

Nov 25, 2011
Justwayne in Home Cooking

How much wine?

Getting closer to the party!
Here are my numbers:

-20 guests, probably 12 men, 8 women
-appetizers followed by casual dinner, buffet style
-mains are beef tenderloin and chicken

I was just informed that there will be a limo service, so people will be encouraged to leave the car at home, which leads to my question: how much wine to buy?!!! There will also be beer and some liquor. This limo thing changes everything, doesn't it?!!!!!!!!!!!!

Thanks!

Nov 13, 2011
Justwayne in General Topics

How much sauce per person

In a previous post, I was asking questions about beef tenderloin for 20 guests (quantities, plating ideas etc.). I think everything is under control. Dinner will be buffet-style, and guests will also have sliced turkey with cranberry sauce as a second meat option.
The beef tenderloin will be served with a roasted shallot and Port sauce. My question is: how much sauce should I make? It will be next to the meat in a gravy boat (or two) and there are plenty of side dishes. Would an average of half a cup per person be OK?

Thanks!

Nov 10, 2011
Justwayne in Home Cooking

Plating Beef Tenderloin

There is no theme. It's a Christmas company party and will be somewhat casual. I am also tempted to slice the tenderloin "filet mignon" size. It's funny how people don't realize it's the same cut used in restaurants for filet mignon. Yet, they end up having way more than just a filet mignon serving if it's in a buffet if it's already sliced for them (they'll grab five slices no problem!)! I'm finding it difficult to figure out how much of it to make too!
Would plating it in rows and pouring some of the sauce over it be a no-no?

Oct 28, 2011
Justwayne in Home Cooking

Plating Beef Tenderloin

I am making beef tenderloin for a group of 20. It's part of a buffet and will be plated already sliced so people can help themselves. There will also be a Port sauce and some horseradish mustard. I have a very large rectangular platter and am wondering what I could do to plate it in an elegant way, keeping in mind that rare and merium rare meat tend to leave a pool of blood in the plater, which is not very appetizing! Maybe a bed of curly lettuce and some cherry-tomatoes? Some fresh rosemary branches? Perhaps go around the platter in several layers and put some small potatoes in the center?

Any suggestions?

Oct 28, 2011
Justwayne in Home Cooking

Help with tartlets!!

I mean they crumble. It's an evening affair and I am in charge of all the food. I already have the whole menu figured out but the tartlets are stressing me out! I might have to rethink me schudule so I can make them the day of. Or make the crust myself rather than using store-bought...

Oct 04, 2011
Justwayne in Home Cooking

Help with tartlets!!

I would have to try. I'm afraid the onions would be soggy!

Oct 04, 2011
Justwayne in Home Cooking

Help with tartlets!!

I have to make several dozens of tartlets for a cocktail party. There will be three different kinds: mushroom, four-onion and tomato-gruyere. So I made three batches on the weekend to see if they are still OK the next day. While they still look and taste wonderful, I find that they are considerably more fragile the next day. They become hard to take without ending up with a big mess. I am using Tenderflake mini-tartlet crusts. I was really hoping to save some time and not have to make them the day of the party.

Any suggestion?

Thansk!

Oct 03, 2011
Justwayne in Home Cooking