BerkshireTsarina's Profile

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Tempting Food?

That is DEFINITELY one factor. For a guy who likes to eat a lot, it's really been surprising what a turnoff for him those big portions in rehab are.

Jun 08, 2015
BerkshireTsarina in Home Cooking

Tempting Food?

Three out of four ain't bad ---
I guess by consensus, it's a PB&J today.

Jun 08, 2015
BerkshireTsarina in Home Cooking

Tempting Food?

That's the goal down the line when he's out and about again ---
With the carrot and the stick, it's the carrot!

Jun 08, 2015
BerkshireTsarina in Home Cooking

Tempting Food?

Corned beef? Bratwurst? Somehow I don't think so!
I could compromise on fruit ---- others suggested that.
And a small Spanish tortilla vanished, as did a PB&J.
It'll be easier when he comes home; shlepping back and forth to a rehab complicates things.
Thanks for all suggestions, and any more that might be coming in ---

Jun 08, 2015
BerkshireTsarina in Home Cooking

Tempting Food?

To tempt back an appetite lost after major surgery, any good suggestions?
No restrictions except perhaps to ease up on the sodium, but even that is just a suggestion. I know small portions and an appetizing look are good.
Right now ideas need to be for smuggle-able food, because Hub is in rehab. Then ideas wanted for for back-at-home, please.

Jun 08, 2015
BerkshireTsarina in Home Cooking

Tortilla Espanola for a Crowd

I use a skillet too, but I make small tortillas.
Do you flip the tortillas, or do you finish them off under the broiler? (Or even just in the oven?) They seem big for flipping if you use a 12" skillet, say.

May 23, 2015
BerkshireTsarina in Home Cooking

Does Stop and Shop cook lobsters for you?

Where are you? (It really really helps to post locations.)
In Northampton they will cook them for you. In the Berkshires they will cook them for you.

Tortilla Espanola for a Crowd

Every bar in Spain has lots of large round tortillas available daily. I've often wondered how they make them in quantity. It's such a practical (not to mention delicious) dish. They're uniformly sized, so they have to be made in some mass production fashion. Say 12 - 15 inches round, and about two inches deep. But theirs aren't really browned, not deep brown. Cooked through, yes, but only lightly browned (at least in my memory).
The strata is probably more practical for us who don't know the technology, but to my taste ---- no comparison.

Blue Oar

Where are we? In the US? Northeast? Southwest? A location hint would be helpful.

Shishito Peppers

Aha, like sitting at the sushi counter and popping edamame, maybe!
(Next time I'll sprinkle with kosher salt or flake salt instead of regular.)

Apr 17, 2015
BerkshireTsarina in Home Cooking

Shishito Peppers

I forget now what I was reading but it was a really poetic food description, you know the kind -- and it made me want to try them bigtime. Padrons too.
I think I'll follow ksbee's suggestion and add some to a Spanish tortilla. Potatoes never disappoint --- in any form! And if our local farmer's market should have some this summer, I'll try them again, figuring weezieduzzit may have a point there.

Apr 16, 2015
BerkshireTsarina in Home Cooking

Shishito Peppers

Having read about them and been intrigued, at last today I found a bag at Trader Joe's. I followed the suggestion on the bag and seared a few in Spanish olive oil, into which I had infused some garlic. Sprinkled them with salt before eating.
So --- what's so special? They were nice, tasted green and vegetable-y, and one of them was even the fiery hot that makes them like a Russian roulette pepper. But basically I was kind of disappointed. Is there a more interesting way to prepare them? What am I missing?

Apr 16, 2015
BerkshireTsarina in Home Cooking

salmon croquettes ahead of time

Ships that cross in the night, WTG! (Going the opposite way--- my mom used matzo meal or bread crumbs, and now I love the mashed potatoes. Diced onion, egg, yes.)

Apr 09, 2015
BerkshireTsarina in Home Cooking

salmon croquettes ahead of time

Since this thread is still running, and I ADORE salmon croquettes, have ever since childhood, I have to weigh in!
My mother's were terrific in my memory, always served cold with a side of spaghetti with ketchup (that's how it was in the 40's). But I am a more recent convert to Mark Bittman's in his grandiose How to Cook Everything in the World. They involve using mashed potatoes as part of the concoction, sounds weird but makes a huge and good difference, and they rest in the refrigerator as part of their natural life cycle. Good hot or cold.
Wonderful.
Thanks for the post, I'll have to plan to make some soon.

Apr 09, 2015
BerkshireTsarina in Home Cooking

Brunch potluck where all the brunch basics are covered...

Not believing in salad for breakfast (or much of any time, truth be told), I am not suggesting one. I am suggesting a corn casserole. It's a real simple one, you can find recipes all over the Net, here's the link to one:
http://www.cooks.com/recipe/yu9x32am/...
It involves Jiffy corn bread mix and a few other ingredients, all ready to go, not needing anything from you but a spoon. It serves a lot of people at moderate cost. What other virtues does it have?
Well, --- it is ALWAYS a HUGE hit. Everyone loves it. I bring it to morning potlucks, and also to evening potlucks. Just don't tell anyone how easy it is.

Gohyang Korean Restaurant Closed?

Yes, it is out of business because the owner had to return to Korea to care for ailing parents.
There is a little more info (not much) on the Southern New England board.
For unfathomable reasons they separate New England into two boards, which has us in the "Southern" region (I'm in Northampton MA, for heaven sakes) being grouped with suburbs of NYC and lower CT instead of you guys!

I need help making the perfect omelet

Jacques Pepin's video is really excellent.
But I had the best luck with --- wait for it --- Stanley Tucci's omelet at the end of The Big Night. You can find it on YouTube. Evidently it took 13 hours of practice for him to learn the technique for the movie. I've watched it repeatedly.
Pepin's is perhaps closer to your ideal, but still --- give the Tucci a try.

Feb 14, 2015
BerkshireTsarina in Home Cooking

Brown Rice Pudding?

Just made a batch of long-grain brown rice that came out really fluffy and nutty, a little like the oatmeal I make from Bob's Red Mill Spurtle kind. I always make rice enough to have left over, because it always comes in handy. It occurred to me, scooping and putting it away, to wonder if anybody makes a rice pudding from brown rice? And if so, how? I have heavy cream on hand as well, so it seems like maybe the stars are aligned. All advice appreciated!

Stuffed Peppers: Freeze before Baking, or After?

I got nervous about the store ground meat, so I took the peppers out of the freezer (they weren't frozen yet) and baked them (they were delicious). We ate two, and THEN I froze the rest. I think when I come to make them, I'll bake them from frozen and do them at 350 until they're done. Sounds like a plan?
And thanks for chiming in, everyone.

Jan 01, 2015
BerkshireTsarina in Home Cooking

Stuffed Peppers: Freeze before Baking, or After?

I'm not sure I want to hear this, but what problems?

Jan 01, 2015
BerkshireTsarina in Home Cooking

Stuffed Peppers: Freeze before Baking, or After?

I guess I'm wondering --- with such opposite answers --- what's the reasoning?
(I've just stuffed them and wrapped them and put them in the freezer, to be reheated at some temperature for some amount of time in the future.
Why I chose that method over the opposite, who knows?)

Jan 01, 2015
BerkshireTsarina in Home Cooking

Stuffed Peppers: Freeze before Baking, or After?

I'm about to stuff some beautiful colored peppers with the usual rice/onion/groundbeef mixture. But I want to freeze these. Researching on Google comes up with radically different answers: some freeze after stuffing but before baking; others insist they should be baked and then frozen.
I only trust hounds: what do you say?

Jan 01, 2015
BerkshireTsarina in Home Cooking

Duck Fat!

Dunno about all Big Y's, this is the one on No. King St., Rte 5, in N'hampton. At the meat counter --- not the meat shelves, but the counter where the butchers are --- on the left in the bins below the counter are a number of D'Artagnan products, among them small plastic tubs of duck fat.
Good luck!

Dec 28, 2014
BerkshireTsarina in Home Cooking

Duck Fat!

At Big Y today I found D'Artagnan's Duck Fat and suddenly succumbed.
Everyone raves about it, now it's my turn to try.
What is it best for?
(Since I've had a craving to make latkes for weeks now, maybe that should be my first effort?)
All suggestions gratefully received.

Dec 27, 2014
BerkshireTsarina in Home Cooking

Lasagne: To Reheat?

Merry Christmas all. I assume most hounds are either eating or last-minute cooking, but if anyone is on here at the moment, here's the problem:
They are on their way with lasagne made yesterday and refrigerated overnight. What is the best way to reheat it here? 325 oven for 10 minutes? More? Hotter? Microwave? (I'm not good with microwave, so have no idea how long at what power.) If anyone can give any advice, many many thanks!

Dec 25, 2014
BerkshireTsarina in Home Cooking

local Burger to open a stand in haydenville at former snack bar site

That IS great news! We've never gotten to Local Burger because of parking difficulty. Now we'll have a fighting chance;
And maybe it's even possible that our paths will cross ------

What are your stovetop oatmeal tricks?

Thanks. I'll look for it.

Dec 10, 2014
BerkshireTsarina in Home Cooking

What are your stovetop oatmeal tricks?

Is that Bob's Grains and Nuts Hot Cereal something new? I use their Golden Spurtle Award steel cut oats and like them a lot. I do the "night before" method, as I'm too lazy in the morning, and make enough for several days. It works for us. But the Grains and Nuts sounds intriguing ----

Dec 10, 2014
BerkshireTsarina in Home Cooking

Cranberry Sauce?

So nobody ate any cranberry sauce! Not to speak of ---
And I have an unopened Trader Joe's traditional, plus almost all of the sauce I made myself from a pound of cranberries. There's nothing else left, as I equipped the company with leftovers before they left.
Are there any clever, or even not-so-clever but practical things I can do with the cranberry sauce?

Nov 28, 2014
BerkshireTsarina in Home Cooking

Leftover Brown Rice?

I have some leftover brown rice and would like something fast and easy and INTERESTING to use it up for two people!

Nov 23, 2014
BerkshireTsarina in Home Cooking