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Cooked it last night, must reheat it tonight in an oven. What temp/time for best results?

Thanks for all of the advice! I let it come to room temperature and then followed c oliver's advice. Worked very well.

I plan to try the plastic bags in hot water trick the next time I have leftover steak to reheat. The volume of food yesterday was a bit much for that approach.

Mar 05, 2014
bjd001 in Home Cooking

Cooked it last night, must reheat it tonight in an oven. What temp/time for best results?

I made Greek Lemon Chicken (sorta based on a Thibeault's Table post) last night. I'm taking it to my sister's for dinner tonight, and she expressly doesn't want it reheated in the microwave. (She's going through chemo, so she gets to be picky right now.)

I was going to put it in the oven (large roasting pan, covered with foil) and I was wondering how long and at what temp would be best to reheat but not overcook? (Actually, now that I think about it some more, I guess I could put it in a pot on the stove and gently warm it...)

I cut up a whole chicken, browned it in a pan, put in some kalamata olives, oregano, juice of 2 lemons and some chicken broth and put it in the oven (covered) for 20 minutes. Then I was supposed to add potatoes and cook for another 20 mins. (But the chicken was cooked by then so I took out the chicken and just cooked the potatoes in the sauce for a while.

It has been sitting in the frig since last night (chicken, potatoes and sauce, all together). While there is some liquid in there, it is not like a stew, which is why I was thinking of reheating in the oven as opposed to on the stove.

Any recommendations? (My search for "reheat" turned up a lot of posts for reheating steak or pizza!)

Thanks!

Mar 04, 2014
bjd001 in Home Cooking

Help - Best Choices for Gilroy or Morgan Hill ??

In Gilroy,

- Ninja Sushi on 1st St is good. (It’s in a shopping center parking lot right next to a Wienerschnitzel with a drive-thru but don’t hold that against it.)

- Tasso’s Old House (also on 1st St) has been around forever. They do a good steak and they have Greek dishes as well. Not great, but decent.

- Station 55 (on 5th St) has undergone several iterations… The latest version is decent traditional American food. Mostly reminds me of things I could make at home.

Morgan Hill does have some better places. Try:

- Ladera Grill (A little more upscale. The roasted shallot vinaigrette on the basic salad is to die for.)

- Rosy’s at the Beach has good fish

- Maurizio’s is a nice Italian place

- Odeum is also a bit more upscale. We liked everything we had there but found some items to be oversalted.

- Trail Dust BBQ has gotten some good reviews but they switched owners a while back and we were not impressed on our last visit.

May 08, 2013
bjd001 in San Francisco Bay Area

Make ahead 2 days for party-shortribs? or other ideas?

Nope! It all goes together in one container. (Replying to mwb above...)

Dec 03, 2012
bjd001 in Home Cooking

Question on Erika L's tofu chocolate mousse recipe

Well, I doubled the recipe but used less sugar and more chocolate. It came out great! Thicker than the first batch but not too thick. I still made the sugar syrup, but with only 3/4 cup water and 1-1/2 cups of sugar. Then 2 lbs of tofu and I used 16 oz of semi-sweet chocolate and 2 oz of unsweetened chocolate. (Originally I used 8 oz of bittersweet chocolate so I figured the 2 oz of unsweetened would balance the slightly sweeter semi-sweet.) Added 2 tablespoons of the chocolate liqueur. And I used my immersion blender to mix it up in the bowl, rather than transferring it into the regular blender.

Dec 03, 2012
bjd001 in Home Cooking

Make ahead 2 days for party-shortribs? or other ideas?

Absolutely! Two days in the frig should be fine.

For other ideas, I just had a party where I served Julia Child's Beef Bourguignon, Coq au Riesling, and Cassoulet (Gordon Hamersley's recipe). I made it all the week before and froze it, then defrosted overnight and set out in crockpots for the party, which was more of an open house type of affair.

Dec 03, 2012
bjd001 in Home Cooking

Will my tart or galette get soggy if I make it the day before?

I'm wondering how far in advance I can bake a savory tart or galette without it getting soggy or otherwise unpalatable. Below are some of the recipes I am looking at. I think they will all be ok to be served at room temperature. They will be served as part of a buffet for an open house.

http://www.sfgate.com/food/recipes/de...

http://www.chow.com/recipes/10709-sav...

http://www.epicurious.com/recipes/foo...

Ideally I like to do as much as possible the day before so making them the day before would be ideal. Second best would be to make the doughs and fillings the day before and bake them the day of the party. (I’m trying to avoid having to do a lot of work during the party. A few years ago I was able to get everything done in advance and all I had to do was replenish the platters and crockpots during the party. Boy did that do good things for my stress levels!)

Nov 29, 2012
bjd001 in Home Cooking

Question on Erika L's tofu chocolate mousse recipe

Thanks for replying Erika L! I will try it again tomorrow (for my party on Saturday) and let you know how it comes out. Funny, I thought I would make a second batch and blend it in with the first batch, but DH decided that, since the first batch was called a "test", that meant it wouldn't be served on Saturday. So it is pretty much gone now.

Nov 29, 2012
bjd001 in Home Cooking

Question on Erika L's tofu chocolate mousse recipe

Hi,

I found the post below from Erika L in a few threads so I hope it's ok to just copy it here... I made this two days ago and it is still a little soft. (I wouldn't call it runny anymore, but is still softer than what I was looking for.)

One thread .(http://chowhound.chow.com/topics/851818) even had a question about the thickness, but the advice was just to leave it in the frig longer to set. I think mine's as set as it's going to get.

Two questions:

1. I'm considering adding more melted chocolate to see if that will make the final product a little thicker. Is that likely to work?

2. I put in 1 Tablespoon of chocolate liqueur for extra flavoring. Is 1 T too much?

I've also made Alton Brown's Moo-Less Chocolate Pie, and it came out too thick for what I'm looking for.

Here's the recipe from Erika L:

Trust me on this one--it makes THE smoothest, richest, creamiest, chocolatiest mousse ever. I just put it on the table and don't tell anyone what's in it, and no one's ever guessed when I asked. I don't know your definition of fluffy but nothing in this recipe gets air whipped into it.

3/4 c sugar
3/4 c water
1 pound silken tofu
8 oz chocolate--dark, dark sweet, bittersweet, semisweet, milk, whatever
flavoring: vanilla; cinnamon; rum; whatever

Bring the sugar and water to a boil and stir til the sugar dissolves; cool.

Melt the chocolate and let it cool a bit.

In a blender (don't try this with a mixer), buzz the sugar syrup, chocolate, and tofu till smooth, scraping down the sides at least once. Pour it into a serving dish, individual dishes, a pie shell, whatever, and put in the fridge til cold

Thanks!

Nov 28, 2012
bjd001 in Home Cooking

Help with the CHOW Pumpkin Cookies please!

I actually used water and it came out fine, just a little thinner. Next time I'd use less water. It made a very light glaze on the cookies, which, by the way, got rave reviews!

Nov 21, 2012
bjd001 in Home Cooking

Pomegranate molasses, really thick once cooled

I think so. The last time I made pomegranate molasses I had the same problem. I might be concerned with it thickening up again after drizzling but hopefully the heat from the sprouts will take care of that.

Nov 21, 2012
bjd001 in Home Cooking

Coq au Riesling question

Many stew-type recipes I've seen (including beef bourguignon and coq au vin) call for both wine and broth but most of the Coq au Riesling recipes I've seen only include wine. I'm wondering how that will come out and if it would be a good idea to include some chicken broth. (Some recipes also call for cream, but I won't be adding that... too many lactose-intolerant guests.)

If it matters, I'm planning to make Nigella Lawson's recipe http://www.nigella.com/recipes/view/c... and the Coq au Riesling will be sitting in a crockpot for a few hours as part of the buffet at my annual holiday party. I've never made it before. I will be making and freezing it the week before the party, so if I don't like how it comes out I can always make another batch. Just looking for some input and opinions.

Thanks!

Nov 21, 2012
bjd001 in Home Cooking

Comments / suggestions on my holiday party menu?

Thanks for the suggestions! Just to clarify, I don't need to cook the dish in the crock pot. I usually cook things in advance and basically use the crockpots to keep things warm for serving during the party.

Nov 13, 2012
bjd001 in Home Cooking

Comments / suggestions on my holiday party menu?

Thanks for the input. I had considered the French onion soup, but wasn't sure how to do the crispy cheesy bread on top. I suppose I could pre-bake cheesy croutons and people could toss a few of those on top. But it's also beefy (and I have the beef stew...)

The coq au vin blanc sounds like exactly what I was looking for!

Nov 13, 2012
bjd001 in Home Cooking

Comments / suggestions on my holiday party menu?

My annual Christmas party is the first Saturday in December (and that’s Dec 1st this year!) Sort of an open house / tree-trimming party. I have two Christmas trees. I put the lights on beforehand and guests (especially the kids) put on the ornaments. The party runs from 3 to 9 pm, and the guest count generally runs in the 30s to 40s.

I find it much more relaxing if I can do almost everything in advance and set it out, and have little to fuss with during the actual party. So I usually have 3 crockpots going, some type of salad, and assorted finger foods that can be assembled in advance. If possible, I prefer to make the main dishes (for the crockpots) in advance and freeze them. I also will have all day on the Friday before the party to prepare, plus DH to assist that day.

One year I had three different soups going in the crockpots and three different types of breads. A couple of times I’ve done three different types of chili. Another year was enchiladas, chile verde, and posole with assorted sides of beans, Mexican rice, etc.

This year’s theme is French Bistro. Inspired by this thread: http://chowhound.chow.com/topics/837807

So far I was planning to make Beef Bourguignon, Cassoulet, and a chicken recipe. (I originally was thinking of Coq au vin but would prefer something in a white wine sauce, since the beef will be in red wine.) I also plan to make a Salad Nicoise, and I’m considering an onion tart with caramelized onions and fresh thyme or asparagus, prosciutto, and goat cheese galettes. Desserts so far are chocolate mousse, tarte tatin and perhaps a fruit galette.

Any other ideas for a chicken dish for the third crockpot? Something with white wine. I’ve looked at a chicken fricassee or a recipe I found called Chicken Grand-mere. For chicken, I will usually remove the meat from the bones after cooking so it will be easier to eat.

I was also looking at these recipes from a Chow recipe slideshow ( French-y Picnic Recipes for Bastille Day
)http://www.chow.com/recipes/29682-fre...
http://www.chow.com/recipes/28330-cro...
http://www.chow.com/recipes/28323-fin...
http://www.chow.com/recipes/27607-che...

Some items I almost always have include some mixed nuts, chips and raw veggies and dips, olives, cheeses, sliced ham/turkey/salami, crackers, fruit salad, sometimes a frittata, shrimp with cocktail sauce, smoked salmon.

For desserts I usually make a cheesecake, something with fruit, and something chocolate. Plus a couple of kinds of cookies.

Thoughts? Suggestions? What am I missing?

Thanks!

Nov 12, 2012
bjd001 in Home Cooking

Best cooking method for dry (or should I call it "lean") fish?

No, I don't want to end up with dried out fish!

I have a lot of California halibut in my freezer and I'm wondering what would be the best possible cooking method. It is a lot "drier" than Alaskan halibut. Advice I've gotten from locals here include chowder (for which I'd have to find a non-dairy version), or grilling thin pieces after dipping them in a mayo-based sauce.

I was thinking of poaching, steaming or baking in parchment. Any other suggestions? I do have fish stock that I made from the bones.

I also like my fish a little underdone so that might help as well (although DH does not). There were some little worms in the fish but I think the freezing should take care of those. (I tried to attache a picture of the fish, not sure if it worked or not.)

Sep 19, 2012
bjd001 in Home Cooking

In need of more breakfast options (that I can eat in the car)

FP: Not too tied to traditional breakfast ideas. I don't really like sweet stuff in the morning and I wouldn't eat eggs for years when I was younger. I've only been eating eggs the last couple of years. Not a big fan of jam.

I do try to eat healthy and not-overly-processed foods so I'd prefer home-made options. (I've made bao in the past, just not recently.) I do like the mini-frittata idea suggested above. One of my coworkers suggested the same thing.

Thanks, all, for the ideas so far!

Aug 31, 2012
bjd001 in Home Cooking

In need of more breakfast options (that I can eat in the car)

That's a possibility. I don't have any experience with making smoothies. Do you have any recipes? I forgot to mention that I'm looking for non-dairy options, but maybe with tofu I wouldn't need dairy?

Aug 31, 2012
bjd001 in Home Cooking

In need of more breakfast options (that I can eat in the car)

Oops! Forgot to include the non-diary limitation. Guess I could try that with goat cheese.

Aug 31, 2012
bjd001 in Home Cooking

In need of more breakfast options (that I can eat in the car)

So I like to eat breakfast in the car on my way to work. My go-to option was a peanut-butter-on-toast sandwich. Got some protein and good fats from the natural PB and some fiber from the whole-grain bread. But I recently developed a sensitivity to PB and I need some other options.

So far I've tried a ham or turkey sandwich on that same whole-grain bread and an egg and some ham on a toasted English muffin. (Microwave one egg in a ramekin the same diameter as the muffin and top with a slice of ham.)

It needs to be quick to make and not messy to eat. The ham or turkey sandwich is ok, but I've discovered I'm not that fond of mustard that early in the morning. Any ideas for spreads that would be better?

I've considered something along the lines of a breakfast burrito, but I'm not sure that will meet the non-messy requirement. I need to be able to hold it in one hand.

Prefer somewhat healthier options.

Thanks.

Aug 31, 2012
bjd001 in Home Cooking

OK to use frozen fish bones instead of fresh to make fish stock?

Thanks, all, for the advice and encouragement. I could not find specifics of the recipe from Moonan's FISH: Without a Doubt online, so I ended up using this recipe for Strong Fish Stock from epicurious.com: http://www.epicurious.com/recipes/foo... Says it makes 2 quarts but I got about 3 quarts. Cutting up the bones was quite a challenge because the backbone was pretty thick! (Maybe 3/4 inch in diameter.) I was able to break the spine in several pieces and then I could cut those pieces into smaller pieces to fit in the pot. That was a couple of weeks ago and I put it all in the freezer.

Now I just need a good bouillabaisse recipe!

Aug 14, 2012
bjd001 in Home Cooking

OK to use frozen fish bones instead of fresh to make fish stock?

Thanks. I do still have the head. The only reason I thought I might have to defrost it first is that we didn't make much of an attempt to remove the guts and stuff so I'll need to clean that part up first.

Here's the fish, by the way. (This is my first time attaching a photo so I hope it works.)

Jul 30, 2012
bjd001 in Home Cooking

OK to use frozen fish bones instead of fresh to make fish stock?

Hmmm... I've got a halibut, which is a very large "flat fish" so I wonder if the note about flat fish -- flounder and sole applies.

Jul 30, 2012
bjd001 in Home Cooking

OK to use frozen fish bones instead of fresh to make fish stock?

I've never made fish stock before, but I have the carcass of a 24-lb California halibut in my freezer. It's in the freezer because the fish came home on Saturday and our trash doesn't go out until Friday... Fillets were removed from the fish on Saturday.

But now I'm thinking I should take the opportunity to make fish stock. Will it be OK to defrost the carcass this coming weekend and use it? It still has the head and tail attached. If so, do I need to defrost it first?

Also, any favorite fish stock recipes to share? I read some other posts and saw a suggestion to remove the fins and tail first so I can do that.

Thanks!

Jul 30, 2012
bjd001 in Home Cooking

Frozen banana "ice cream"??? Can this really work?

Any idea if this would work with whole frozen bananas instead of slices? I have quite a few of those in my freezer! Generally I make banana bread with them, but I've got a bit of a backlog right now.

Jul 26, 2012
bjd001 in Home Cooking

What's a good alternative to the Magnolia Grill?

OP here. (And I'm a she, not a he.) mikeh and burgeoningfoodie bring up interesting points. My first thought was that the comment "MG was always our special occasion dinner spot and now we have to find a new one." summed things up pretty well. But I like mikeh's thoughts on the "consistently-similar approach to cuisine" and and a place that is "is uniquely Southern and uniquely "Carolina". From reading this, I think I would be most likely to go to Panciuto, Elaine's, or Four Square.

Someone from our office will be going out there in August so she'll be the first to try out one or more of these suggestions. (Unfortunately, I have no idea when I might get out there again.)

But the funny thing about Magnolia Grill is that I first read about it in a Bon Appetit magazine I bought at the airport coming back from a trip to RTP. I told others about it and several people got to eat there before I finally did!

Thanks for all of your input.

Jul 10, 2012
bjd001 in Southeast

What's a good alternative to the Magnolia Grill?

So, we heard that Magnolia Grill has closed. Our company has an office in RTP and, during our infrequent trips there (we're in California), that's where we'd always try to go for dinner. So where should our new go-to place be?

Thanks.

Jul 05, 2012
bjd001 in Southeast

Best eats in Sitka, Alaska?

We'll have one day in Sitka (arriving on a Monday afternoon and heading out again on Tuesday evening in mid-June) so that leaves us looking for 2 dinners, 1 breakfast and 1 lunch. Any suggestions? I searched and didn't find Sitka mentioned anywhere on chow.com. (Maybe a bad sign?)

Just looking for good eats. I know things in Alaska are generally expensive, which is ok, we'd just like to find the best Sitka has to offer.

Thanks!

May 17, 2012
bjd001 in Pacific Northwest

Freezing tortillas

Also, you may need a "tortilla protection system". We've found they tend to break easily if knocked around in the freezer. So we layer the tortillas between sheets of waxed paper, then put them back in their bag, and then put the bag in a rigid plastic container or box. They keep very well that way, and you can remove as many or as few as you want each time.

Apr 30, 2012
bjd001 in General Topics

Dinner recs in Deerfield/Northbrook area?

Thanks, all, for the recommendations.

I went to Abigail's on Wednesday last week and it was lovely! I had the roasted beets/goat cheese fritters/mache/peppered pistachio/aged sherry vinaigrette and then the boneless beef short ribs/sweet potato gnocchi/apple puree/Brussels sprouts/natural jus. Both were excellent.

I forget the name of the wine, but it was a nice red blend. I liked that they had the quartino serving available in addition to wine by the glass or bottle.

I usually don’t have dessert, but they had a special that was a little blueberry tart with an oatmeal streusel topping. It was only about 2 – 2.5” across. The staff was great and very welcoming. I'll definitely go again the next time I'm in that area.

Thursday evening I was just too tired to leave the hotel. Fortunately, their restaurant is pretty good, although pricey. (Yay for expense accounts!)

Friday's dinner was at O'Hare waiting for my flight. I got a shrimp torta at Frontera Grill, which was pretty good, then managed to snag a chair at the Bubbles wine bar for a while.

I'll keep your other recommendations in mind for my next trip.

Apr 16, 2012
bjd001 in Chicago Area