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nlgardener's Profile

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Pickle Juice - How Do You Use It

I dress hot sliced/diced potatoes with pickle juice (dill) and proceed to build a potato salad from there.

about 16 hours ago
nlgardener in General Topics

Your kitchen in a word (or two, or three...)

"The cook is out of estrogen and she has a gun"

about 20 hours ago
nlgardener in Not About Food
1

Cape Cod...Chatham in Winter

We always enjoy the Impudent Oyster in Chatham - menu on their Facebook page

We're closer to Orleans - check out the Nauset Beach Club, Abba, Mahoney's, Beacon Room, Academy Ocean Grille, Rock Harbor Grill, Orleans Public House, Barley Neck Inn and Land Ho. All have great food, and websites where you can check them out. Some take reservations.

Reviews written by summer diners often reflect the long waits and busy staff. Dining off-season is the way to go.

Food For The Afterlife

Bury me with bourbon....

Leftover Ham - Need an app/dip/snack

My family also includes ground carrots in this mix, making a true "salad".

Dec 12, 2014
nlgardener in Home Cooking

Ocean State Job Lots Yea/Nay 2014

OSJL is the only place I can find Amish egg noodles. They stock them pretty reliably. I don't bother bringing them home with me anymore when I visit my family in Ohio.

Dec 11, 2014
nlgardener in Chains

Polar Seltzer Limited Winter Edition 2014

I gagged on the cucumber melon. Tossed the whole thing out.

Need suggestions for baking dishes to make individual pot pies. I can't seem to find any Corningware 16oz ramekins in stores.

I have these bowls from Williams Sonoma. I like them for their versatility and appearance

http://www.williams-sonoma.com/produc...

Dec 08, 2014
nlgardener in Cookware

Efficiency of Eating

I eat using many of these methods, depending on the cuisine and geography. You omitted "slurping" which I became familiar with in Japan. I have no inhibitions about bringing a bowl of liquid up to my mouth, regardless of the geography lol.

Dec 06, 2014
nlgardener in Not About Food

Gluten-free crackers for cheese course?

Blue Diamond Nut Thins are really good. I've had the almond and the pecan varieties. Here's a link:

https://www.bluediamond.com/?navid=34

DEVILED EGGS! Home Cooking Dish of the Month (December 2014)

I frequently mix the yolks with Marie's Creamy Italian Garlic dressing from the refrigerated section in produce. I put the yolks through a mesh sieve and add the dressing until I'm happy with the consistency. A bit of sea salt, black pepper and paprika over each. Garnishes vary depending on what's in the fridge. Celery leaves, sliced stuffed olives, radish, chives, red bell pepper...

Dec 03, 2014
nlgardener in Home Cooking
1

Best inexpensive dinner party main course for foodies?

+ 1 to this. Haven't seen her recipe, but we were introduced to the concept at a local Italian bistro. They roasted the grapes and sausages in red wine, served over garlic mashed. Called the dish "Winemaker's Sausage ". I've mingled several recipes over time and use balsamic vinegar along with the wine. An inexpensive, flavorful and unexpected main course.

Dec 02, 2014
nlgardener in Home Cooking

Coconut oil as a moisturiser

I'm really sorry I can't address your concerns, but your post made me LOL. Will monitor the responses. Have been considering using coconut oil, as you describe, myself.

Dec 01, 2014
nlgardener in Not About Food

Next year will be different: Thanksgiving

Hear, hear!!

Dec 01, 2014
nlgardener in Home Cooking

Would you say your Thanksgiving this year is going to be a big deal . Or your just going to make it simple ?

Only 4 of us but I hauled out His Majesty turkey plates and the Wedgwood cream soup bowls, polished some silver and set out some crystal. I love setting an elegant table. If not now, when? Dinner menu is very traditional. Squash soup, turkey, sausage bread dressing, homemade cranberry sauce, mashed new red potatoes (skins on), turnips au gratin, green beans with bacon and onions, squash rolls. Pumpkin pie for dessert.

Hope everyone has a wonderful holiday.

Nov 26, 2014
nlgardener in General Topics
1

Best advanced prep stuffing option

I cubed and dried my bread several days ago. Am going to chop all of the vegetables and herbs tomorrow, but had planned to sauté everything and put the dressing together on T-day. Mine includes sausage and eggs. I like to bake extra in muffin tins and freeze for future meals. I don't stuff my turkey.

Options 1 & 2 take up refrigerator space and you might also have to consider a cold dish going into a hot oven. I'm interested in what others have to say. Option 3 would be my choice. I might very well try it myself!!

Nov 25, 2014
nlgardener in Home Cooking

Advice on cornbread mixes

I like Krusteaz cornbread mixes.
http://www.krusteaz.com/cornbread-mix...

Nov 22, 2014
nlgardener in General Topics

Thanksgiving for one - What would you make?

I would make oyster bread stuffing since no one else could be offended. I would roast a large turkey wing for maximum crisp skin, and acorn squash. A boozy cranberry sauce - probably with orange peel and Grand Marnier. I would also celebrate with Brussels sprouts, since I love them and no one else I know does.

Simple pumpkin pie with whipped cream before bed (and for breakfast!)

AND no football on the Telly lol!

Thanksgiving biscuits ideas

New England Biscuits with Cranberries and Rosemary

2 cups flour
2 ½ teaspoons baking powder
2 teaspoons sugar
1 teaspoon salt
5 tablespoons cold unsalted butter, cut into small pieces
½ cup dried cranberries
2 tablespoons minced fresh rosemary, finely chopped
1 cup buttermilk
1 egg, lightly beaten

Preheat oven to 400 degrees. Spray a baking sheet with cooking spray or line with parchment paper.

In a food processor, combine the flour, baking powder, sugar and salt. Pulse to combine. Add the butter and process until the mixture resembles coarse cornmeal. Place the mixture in a large bowl. Stir in the cranberries, rosemary and buttermilk. Mix well. The dough will be sticky. Transfer to a floured work surface. Dust your hands with flour and knead the dough 10 times or until smooth. Pat into a round about ½ inch thick. Using a 2-inch round biscuit cutter or drinking glass, cut out biscuits and place on the prepared pan. Gather the scraps and repeat until all the dough is used. Brush the biscuit tops with the beaten egg. Bake until golden brown, about 15 minutes. Transfer to a wire rack and let cool slightly.

Nov 01, 2014
nlgardener in Home Cooking

Transporting deviled eggs?

She reported back on July 20, 2007......

Oct 29, 2014
nlgardener in Not About Food

what to serve with baked beans

OMG wish I could sit at that table. I know I'm responding to outer space at this point but thank you 6 years later!

Oct 28, 2014
nlgardener in Home Cooking

Cape Cod Trip Report Oct 2014 (feat. lobster roll roundup)

Come back to Eastham when the Friendly Fisherman is open. Best lobster roll on the Cape.

We're a seasonal community. You came here too late...

crock pot "stuffing"

This is a delicious bread dressing and adapts well to a slow cooker. You would want to adjust the quantities to suit your appliance and number of servings...liberally butter the crock and cook on high.

BREAD AND SAUSAGE STUFFING
2 pounds white bread
2 pounds pork sausage
6 stalks celery; chopped
2 onions; chopped
1 cup butter
2 teaspoons dried sage
1 teaspoon dried thyme
salt and pepper to taste
2 cloves garlic; minced
1/2 cup chopped fresh parsley
4 eggs
6 cups chicken stock
Cut bread into cubes and lay out to dry. In a large skillet, cook sausage until well browned; place in a large mixing bowl along with drippings. Cook onions and celery in butter until tender but not brown. Add all ingredients to the large bowl along with the sausage. Stir together well and pour into a greased 9X13X2-inch baking dish and bake at 350° for 30 to 45 minutes until puffed and golden but not too dry. (this makes great "stuffin' muffins)

Oct 25, 2014
nlgardener in Home Cooking

Crock Pot Chicken?

It's wonderful to come home and smell this - lifts the weight of the day off my shoulders.

Oct 21, 2014
nlgardener in Home Cooking

Crock Pot Chicken?

This never fails me. My crockpot is harvest gold from the early 80's - new ones cook faster...

Put thick cut carrots and yellow onion wedges in the crock. Rub the inside of a 3-4 lb whole chicken with salt, pepper and put a sprig of fresh rosemary or thyme in with a few smashed cloves of garlic in the cavity. Place chicken breast side down on top of the veggies.

Cook on low. All day. Makes it's own jus. Fall apart tender. Great aroma, like Mom was in the kitchen. Good with mashed, roasted, baked spuds. Baked squash. Egg noodles. Bread dressing. Rice.

Oct 21, 2014
nlgardener in Home Cooking

What do you listen to while cooking?

My 90 something father-in-law complain about what's for dinner. Ungrateful SOB lol.

Oct 15, 2014
nlgardener in Not About Food

Need ideas for cooking meals without a kitchen

Rice Cooker
Electric skillet with lid
Electric tea kettle

Oct 15, 2014
nlgardener in Home Cooking
1

the knack- Orleans Ma

I've been watching the construction for almost a year, now. Puzzled by the timing of their opening, but hopefully they'll get their sea legs before the snow flies. Just what we need, another clam shack...

Prices for Butter?

Shaw's has Land of Lakes on sale for 2.99/lb. here on Cape Cod. I bought 3 lbs. on Friday, but will probably go back for more. It's normally $4.99 at all of the markets.

Lots of buttery things on the runway for fall & the Holidays.

portuguese kale soup recipe needed

I stumbled across this old thread and found a five star recipe. Search no further!!! My husband grew up in New Bedford. We live on the Cape. This is ambrosia on a cold rainy night.

Thanks for sharing. Only deviation - used chopped Pomi tomatoes in place of fresh.

Oct 11, 2014
nlgardener in Home Cooking