n

nlgardener's Profile

Title Last Reply

Mucho Manchego!

Would it freeze well?? Could you grate it and freeze for gratin, quiche, or fondue?? Who knows this?

Apr 20, 2015
nlgardener in Cheese

The Return of Swordfish

10 minutes per inch of thickness, 1/2 time on each side. I learned this a long time ago. Here's a reference:

http://www.fieldandstream.com/blogs/w...

Apr 16, 2015
nlgardener in Home Cooking

The Return of Swordfish

We rub both sides generously with anchovy paste and grill according to the Canadian method. Serve with lemon wedges, rice pilaf and garden veg du jour.

Apr 16, 2015
nlgardener in Home Cooking
1

Side dish help?

Caesar salad. Chopped romaine, purchased croutons, Maries (refrigerated) Caesar dressing, toss with freshly squeezed juice from a lemon (watch out for seeds) , ground black pepper and fresh Parm cheese. It's a hit with young and old alike.

One-Pot Beef Stroganoff with Egg Noodles

Apr 04, 2015
nlgardener in Recipes

One-Pot Beef Stroganoff with Egg Noodles

Apr 04, 2015
nlgardener in Recipes

Grilled Lobster Tails on Cape Cod

Not the way we eat them here. But you may hear from others.

Help me "round out" this menu for Easter.

Love, love this fresh green veg melange - something for everyone...

http://barefootcontessa.com/recipes.a...

Mar 31, 2015
nlgardener in Home Cooking
2

Need help for upper Cape Cod

Those towns are on the lower/outer Cape. Upper Cape is the opposite direction towards the bridges. Sorry I can't help with restaurants that far out. Hope you have a great time!

4 pieces of kitchen gear

Lived this in the 70's as a financially challenged grad student. Met my husband in a co-mingled high rise dormitory of sorts. There was a microwave on the first floor in the vending machine food court. We used that to our advantage. Weird to travel up to our suite with food in the elevator lol.

Our primary tool was an electric skillet. We cooked many, many great meals in that. I think I would add add a rice cooker to that now.

So, electric skillet, rice cooker, good knife, cutting board...

What tools do you take when you travel?

We tend to eat lunch out, and cook in for dinner. I don't bake. Most of the meals are simple, stovetop one or two pots. Great ideas here. I'm enjoying everyone's responses.

Feb 27, 2015
nlgardener in Cookware

What tools do you take when you travel?

Anticipating a 2 week trip to Barcelona & southern France. Have booked apartments, kitchens in which to cook. My main problem when we do this is quality of knives. Then there are the cheap, peeling IKEA non-stick skillets. Spices are an expense so
I generally tuck in a pinch of this and that. Aluminum foil, ziplock bags. Ice cube trays.

Tell me your stories....

Feb 26, 2015
nlgardener in Cookware

Lucky's Market?

I go to one in Columbus, OH when I visit family there. I really like it. Not dissimilar to Trader Joe's, maybe. They gave a butcher. Store made sausages were good. Great selection of fruits and vegetables. Breads and bakery tempting. Wish I had one near me.

Feb 26, 2015
nlgardener in Chains

fruit & cheese skewers

A cube of quince paste??

fruit & cheese skewers

Could you use red and green seedless grapes? I often serve grapes alongside a lot of different cheeses. How about star fruit, too?

Could you use dried fruit, maybe dates, apricots, figs?

Feb 25, 2015
nlgardener in Cheese
1

How many at home dishes have you truly mastered?

I've also built a library of recipes over the course of almost 40 years. The best of the best are followed to the letter. I don't deviate from our favorites. That said, I'm an adventurous cook and love trying new recipes. Once they're tweaked, I leave them alone so I can replicate them.

Ubiquitous pimiento cheese...Athens, Georgia

Wish it was a problem in the frozen tundra of Massachusetts. I love pimento cheese!!

Feb 24, 2015
nlgardener in Southeast
1

wine suggestions to go with a salmon pie

Yes, and maybe the recipe lol!

Feb 20, 2015
nlgardener in Wine

Is this a special pan?

Is it non-stick? We use one like this to make fried eggs to put on English muffins.

Feb 20, 2015
nlgardener in Cookware

Baking a quiche

That's a great tip! Thanks!!

Feb 19, 2015
nlgardener in Home Cooking

Baking a quiche

Thanks to all for your replies. I will pre-bake the crust!

Feb 19, 2015
nlgardener in Home Cooking

Baking a quiche

I have a newly acquired Nordic Ware fluted tart pan. Removable bottom. I want to make a quiche. Do I bake the pie crust before I put the egg mixture into it? If so, how long, what temperature?

Then, how long to bake the egg mixture?.

If anyone feels generous, could you give me a quiche recipe and oven temperatures while we're at it lol.

Many thanks! I'm a complete newbie to pie crust but love quiche.

Feb 18, 2015
nlgardener in Home Cooking

Help doctoring "crab casserole" leftovers

Mix with some short form of pasta, top with buttered crumbs, bake gently to reheat and serve with a green and citrus salad.

What To Make With Leftover Prime Rib?

I'd use some of it for a fine beef hash. Browned with cooked potatoes, onions, served with poached eggs and hollandaise (or ketchup). Toasted sourdough. Bloody Mary, through the garden...

What are you Cooking for Valentine's Day?

Talked about this with my dear husband of many, many years tonight while eating burritos. We decided to splurge on beef tenderloin steaks.. Damn the cost. Wrapped with bacon, and grilled. Steamed broccoli, carrots & cauliflower with béarnaise sauce. Wild rice pilaf with orange peel, shiitake mushrooms and almonds. Chocolates and Grand Marnier for dessert.

Ain't love grand in a snowstorm??

Worcester County Chocolate Maker?

ISO Creamy Poppyseed salad dressing

I eat it my way

I always ask not to have paprika sprinkled on cole slaw (no tolerance for a trendy smoked flavor)

I pull the middle piece of toast out of a club sandwich. Always. But I love clubs.

I rearrange sandwiches that have been poorly constructed - I like every bite to have it all.

I scape off most of the frosting from any cake before I eat it.

And, I hate the edges of a pie crust...

Feb 05, 2015
nlgardener in General Topics

What's your regional fry sauce and what do you like?

We lived in the Netherlands for a few years. Fries came with mayo, or other gloppy sauces with big chunks of stuff that reminded me of my college drinking days. People lined up for them, sold in paper cones, at fresh markets and street vendors.

Fresh salads came with no dressing at all.

We sometimes went to Leiden, a university town that had a Micky D's . Only place to get breakfast unless you're in a hotel. Charged .50€ per pkg. for ketchup. But mayo was free!!

I like fries with salt and malt vinegar. Also with salt, pepper and Dijon mustard.

Otherwise, I'd rather be in France. Duck fat and all of that....

Jan 29, 2015
nlgardener in General Topics

Too much hassle to bother with foods

Cakes, pies, cookies...I hate working with flour, sugar and the like. Unruly and unforgiving, boring, monochromatic uninteresting.......I could go on and on. And so I have LOL

Jan 26, 2015
nlgardener in General Topics