kshrimp's Profile
Group dining etiquette poll
I'm confused - it sounds like your birthday party fell into exactly the same situation as those you describe in the first half of your post?
My son's first birthday is coming up, and DH and I will be thrilled to have made it through these twelve months. We plan on inviting everyone we know, but certainly don't want them to bring gifts - cash or otherwise. On the other hand, having a celebration that people still enjoy remembering 20+ years later - now that's awesome! :)
I suppose this is getting a bit tangential for this thread, but I think the conclusion to be drawn is that money is a sticky topic and incredibly influenced by the individual situation. Yikes!
Couples Babyshower Ideas
A heavy app that appeals to both sexes is this sausage-stuffed mushroom recipe:
http://www.epicurious.com/recipes/food/views/Sausage-Stuffed-Mushrooms-107246
Easy to make ahead, and they hold well in a warm oven for forever. Very forgiving, and hugely popular (at least in the circles I swim in!) And it's not too much more work to make a ton of them than to make just a few.
This Sparkling Citrusade just came to mind:
http://www.foodandwine.com/recipes/sparkling-citrusade
Haven't made it yet, but as a mom-to-be I think it sounds festive and refreshing. Drink recipes are a dime a dozen, but it may be worth trying.
Sticky buns
I agree that without knowing the recipe it's hard to say. But 10 minutes' wait might be a good place to start - assuming you can wait that long! If you can see any of the goo in between the buns, or are using a glass pan, try tilting the pan to check the consistency. Too much time and they will set up and stick to the pan, but a few minutes might help you get what you're looking for.
And you're making me want to bake, too!
Sticky buns
Wrong. Sticky stuff = chewy-caramely topping, poured into the pan first, rolls arranged on top, baked, then inverted. Thick, dark goodness runs down over the hot buns, and should thicken and cling as it cools.
OP, wonder if you didn't give it quite enough time before inverting? Assuming that's how your recipe went. Or sounds like the ratio of liquid in the "goo" was too high..... if there are still any left and you want to try improving them, wondering if you could pour as much "goo" as you can into a saucepan and reduce it a little bit. That should thicken it somewhat.
Otherwise, eat it with a spoon..... ;)
Amazing Chocolate Chip Cookie Recipe? [Moved from General Topics]
We love the CI Thick and Chewy Chocolate Chip cookie recipe.
4chowpups helpfully posted it here:
http://chowhound.chow.com/topics/305138
The added benefit is that you don't dirty a mixer and can do it all in one bowl.
Definitely agree that bleached flour is the way to go in these, and chilling the dough at least overnight is worthwhile. I also read (NYTimes, maybe) that more chips = better cookie. That's the secret to a "bakery" cookie. We definitely like it!
TJ's Chocolate
Amen! My MIL looked for it in the Cleveland store for me in early Nov. and was told that it was "seasonal" - I don't know if they ever carried it over Christmas or not. I prefer the Pound Plus bittersweet over the Ghirardelli for baking, but that white chocolate is wonderful, and a great price. Discontinued? This is bad news, indeed!
I'll definitely look for it in LA when I'm there, but won't hold my breath.
My son wants me to make Hamburger Helper, only not...
Oops. I lumped that in with "spices" in my paraphrase of the recipe. Sorry!
Tell me how to deep-fry peanut butter
Yeah, deep-fried desserts really don't appeal to me either, and it may have been trendy about five years ago.... that being said, it strikes me as something that people really jump for.
And having said that, wondering if the OP is looking for sweets or is also thinking spicy/savory-peanut ideas?
Tell me how to deep-fry peanut butter
Deep-fried cheesecake is something that's been done before, so I wonder about doing that with these, minus the chocolate?
http://www.foodnetwork.com/recipes/food-network-kitchens/chocolate-covered-peanut-butter-cheesecake-pops-recipe2/index.html
My son wants me to make Hamburger Helper, only not...
It's from their 30-minute cookbook - The Best 30-Minute Recipe. I haven't tried a lot of what's in the book, but what I have made from it I make often. They also have an American Chop Suey recipe, but it's got more veg and no cheese. I think the Chili Mac will be a good place for you to start :)
TJ's Chocolate
Going on vacation soon from middle-of-nowhere Great Plains to LA and other fabulous places, and TJ's is probably going to be the highlight of my trip! For the chocolate, specifically. Agree with the praise for the solid chocolate bars - Pound Plus. They're an amazing bargain, even as I've watched the price increase bit by bit, and are really fabulous chocolate. The bittersweet is my nirvana, but I've been making do with the 70% that MIL brought erroneously last fall ;)
I'll definitely look for the Espresso Pillows. DH (non-coffee drinker) LOVES the chocolate-covered espresso beans and chocolate-covered cherries. The chocolate-covered caramels are stellar, too, and would like to try the PB-chocolate malt balls. And I agree with Jacey- if you can do the portion control, many of them are great for a small indulgence because they are so dang tasty!
Will be setting a budget for our TJ's trip, but am hoping that if I don't include any of the chocolate treats in that, DH will insist that we add them to the top :)
Ideas for cooking for a large group?
Lasagna is my go-to as well :) it's a real crowd-pleaser, and with a salad fairly balanced. You could do a traditional and a white/four-cheese or mushroom option as well for that many people.
That said, I've done a taco spread for groups too - whatever taco filling you like (ground or shredded beef, chicken, carnitas, etc.) which can be done ahead or kept in a crockpot, lots of nice toppings, chips/salsa/guac on the side or rice and beans. Pretty economical, colorful, and can be pretty balanced too.
Just thinking as I go here - are hot sandwiches too casual for what you're thinking? I love meatball subs (crockpot, again) or italian sausage/peppers/onions. You could do salads and slaws on the side, or chips and dips to dress it up or down, and that gives you a lot of make-ahead possibility.
Also agree with the reply about several sandwich options - I think sandwiches hold together best when they've had an hour or two to sit, assembled. Again, sides could go fancier or more casual. And I like to build on a loaf of ciabatta or other long, flat bread, then cut into smaller sandwiches.
I think one of the best ways to make a meal festive is to pick a plan and go all out. If you do pulled pork, do a real southern BBQ - slaw, cornbread, pecan something for dessert, sweet tea. If you do cold sandwiches, go deli-style. Big kosher pickles, etc. Just doing something fun will make it special..... as if the little guy's birthday isn't enough! Above all, enjoy yourself and take lots of pictures! :)
My son wants me to make Hamburger Helper, only not...
Similar to that, I've made this Cook's Illustrated Skillet Chili Mac a couple of times to raves from my Hamburger Helper-type husband. What can I say? It's comfort food to some people! The sauce is built on tomatoes but the cheese really makes it more like a mac and cheese. Honestly, if I were to give it a box-mix name, it would probably be something very close to "double cheese beef and mac." Hope this helps!
1 T veg oil
1 lb 90% lean ground beef or ground turkey
1 minced onion
1 T chili powder
1 T ground cumin
3 minced garlic cloves
1 T brown sugar
1 15oz can tomato sauce
2 c water
8 oz elbow mac
1 8oz pkg shredded mexican cheese blend
Brown beef and spices in oil over med-high until beef is mostly brown, about 3 min (don't overcook at this stage). Stir in garlic and brown sugar, cook 30 sec. Add tomato sauce, water, and macaroni. Cover and cook, keeping mixture at a simmer and stirring often, until macaroni is tender, 10-15 minutes.
Season with salt and pepper. Stir in half of cheese, then sprinkle remaining cheese on top. Cover and let cheese melt.
loads of graham crackers - don't say cheesecake!
My introduction to matzoh crunch was from a children's cookbook and it used graham crackers instead of matzoh or saltines.
This won't take you very far, but I love love love graham crackers smeared with peanut butter, or with cream cheese or chocolate frosting..... mmmmmm.....
Craving Sweets...
Glad to hear that I'm not the only one! Our first is also due in June (end of the month), so I'm hoping that this is a second-trimester thing. Or at least taking some comfort that I'm not the only one!
Specifically I've had chocolate on the brain lately, as usual.
I've done banana bread with part whole wheat pastry flour and a handful of chocolate chips.
Also have sherbet/sorbet and frozen fruit blend in the freezer.
In a pinch I make a box of instant pudding and call it "a good source of calcium."
Thanks for starting the thread - I'm looking forward to some good ideas at a time when all I really want is to make a batch of hot fudge sauce and eat it, a spoonful at a time, straight from the fridge.
All the best to you and the baby!
Watch where you get your extracts!
True. Just guessing that, coming from Penzey's, it's not just real but high-quality. To me, a reliable source is as "valuable" as a low price on ingredients, and in general I'd call Penzey's very reliable.
Used to live in MKE and drove by their mothership daily on the way to work. I shed a few tears every so often at being much farther now.
Save us from Kraft Mac and Cheese
And the CI 30-minute recipe (posted above) is similar too, and only one pan to wash.
I am curious about the eggs in the Good Eats version - I had thought I would like a baked M&C with eggs but DH vetoed it. Not sure I can change up the recipes without his knowing..... but it may be worth a shot for comparison's sake!
Favorite cheese blend for homemade Mac & Cheese?
We like a little parm, asiago, or something else sharp and salty, regardless of the other cheeses I'm using - just a little gives it that nice point :)
Save us from Kraft Mac and Cheese
We make, and love, the CI recipe from their 30-minute book, which uses exactly one nonstick skillet and is pretty easy. You could definitely change up the cheeses to suit your taste, but we find it to be really creamy and very nice in texture. I think you could also bake or broil it if you wanted to add some crunch to the top, though it's hardly necessary to us!
Recipe, paraphrased:
3.5 c water
1 12oz can evaporated milk, divided
12 oz dry pasta (we like shells)
1 t cornstarch
1 t dijon mustard
1/4 t tabasco, or cayenne to taste
grated nutmeg to taste
2 c shredded cheddar cheese
2 c shredded muenster cheese
1/2 c or so grated parmesan or asiago - this is the place to have fun!
Bring to boil water. 1 c evaporated milk, pasta and 1/2 t salt. Cook until pasta is al dente.
Meanwhile, stir together remaining 1/2 c evaporated milk, cornstarch, mustard, and Tabasco. Stir into skillet and simmer to thicken, about a minute.
Remove skillet from heat and add cheeses a handful at a time, stirring to combine. Thin with water as necessary to adjust consistency.... or thicken with more cheese!
Bacon-wrapped, "parmesan" cheese-covered crackers?
Holy moly.....
I've bookmarked the recipe - stomach bug has been going around our house this weekend, but I'll probably tell DH about these tonight over dinner. Shame I just finished off our Club crackers (pregnancy cravings!), but these will be happening sometime. I ca't even imagine the texture, but I know it will be killer.
Peanut butter mousse or buttercream?
The other suggestions look amazing and inspiring, but if you want something easy, I've used and enjoyed Ina's peanut butter icing and I think it would hold up well for you. Very peanutty, too - a full cup of PB, equal to the amount of sugar and by far primary ingredients :)
http://www.foodnetwork.com/recipes/ina-garten/chocolate-cupcakes-and-peanut-butter-icing-recipe/index.html
Recipe for muffin/quick bread - NO sugar, NO eggs
I can't vouch for the finished product, but I did find this for you:
http://www.ehow.com/how_2138243_bake-egg-free-pumpkin-bread.html
the reviews seem fairly positive.
Also, I think "What to Expect in the First Year" has some recipes in it - I remember a recipe for fruit juice "jigglers" with no added sugar, and I think there were some baking recipes in it, too. I don't have the book, but it may be worth checking out from the library for you. It's from the people who do "What to Expect When You're Expecting." Good luck!
Make ahead dessert for two
If you have an ice cream maker, this lemon-blackberry swirl ice cream is divine, and definitely make-ahead. For my mom's birthday I made a simple blackberry upside-down cake to serve with, but it really doesn't need anything else. Refreshing but decadent, and definitely make-ahead!
http://www.epicurious.com/recipes/food/views/Lemon-Curd-Blackberry-Swirl-Ice-Cream-with-Blackberry-Sauce-107893
I'm giving up on Barefoot Contessa!
I think you hit the nail on the head, for me anyway. How easy is it to be natural and expressive? Apparently, not very. Also, "clear the decks." There was one episode where I think she used the phrase six or seven times. Enough!
The personality in her shows that I used to enjoy - sort of wealthy, eccentric, cool aunt - has turned into the tiresome neighbor or colleague you don't really enjoy anymore.
Oddly, the lack of creativity hasn't been tops on my list of complaints, though having it pointed out to me will probably change that. I guess I watch her as much for the entertaining ideas and lifestyle as I do for recipes.... just me, though.
ISO French Laundry help
No problem, just looking for a little more. Seems like a great idea, and a worthwhile blog to read. If only I could get the book quickly.....
C'est la vie!
ISO French Laundry help
Thanks for the link. Unless I'm missing it though, she didn't include recipes. I posted here because I haven't been able to find Keller's recipes online anywhere. I'm just looking for a reliable recipe for something similar, preferably using basic ingredients (not yuzu!) that I can find at my local grocery store.
ISO French Laundry help
I'd like to make something like the PB&J dessert from the French Laundry book - chocolate-peanut butter truffles and fruit jelly candies alongside. I've got plenty of time on my hands this week, and hope I can turn it into something spectacular and special for DH.
I don't have the book and really don't have a way to get it in the next couple of days. I've also heard iffy things about the jelly recipe especially, so what I really want is YOUR best recipe for peanut butter truffles and some kind of homemade jelly candy. I'm thinking strawberry or raspberry, not grape.
Found this recipe for jellies, which looks good:
http://coconutlime.blogspot.com/2006/12/raspberry-jelly-candy.html
just wondering if anyone has made those, or another suggestion?
TIA!
Seeking Fudge Frosting Receipe
Just wondering what you came up with, or if anyone else has some good ideas?
I'm giving up on Barefoot Contessa!
I'm trying, I really am, but I don't enjoy her new show much either. I'm getting more of the Hamptons conceit that irritates other people, and less of the food/cooking/recipes than ever. And yes, some of the recipes seem similar to others, or somehow less approachable or appealing than normal.
And to top it off, FN seems to be limiting the reruns they air..... I know there are entire seasons of her show that I've never seen, but in a couple weeks' time I have the same episodes on the DVR three times..... blah!
Seeking Fudge Frosting Receipe
DH shares the same qualifications, and after several embarrassing attempts the best I've found is the recipe CI published with their yellow cake:
20 T. butter, softened to 60-65 degrees
1c confectioners' sugar
3/4c dutch process cocoa
pinch salt
3/4c light corn syrup
1 t vanilla extract
8 oz melted chocolate, cooled slightly - they like milk, but say that milk, semi or bittersweet will all work fine. I like a combo of milk and bittersweet - it seems fudgier to me.
Process butter, sugar, cocoa and salt in food processor until smooth. Add corn syrup and vanilla and process until blended. Add melted chocolate and pulse to combine.
I think blending it a little longer that they suggest gives it a fluffier texture, more like canned, so give that a try if you want. It's *almost* canned fudge frosting - that's my standard, too! Hope somebody else has a recipe that's even closer, but this is my default for now.
Happy baking!
