tomsaaristo's Profile

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Basic Seven-Layer Bars

With all due respect you seem to be missing a layer, even if you count the butter and the graham crackers separately. Typically you would separate out 2 kinds of chips and then add some kind of crushed chocolate coated candy like crushed toffee

Dec 06, 2013
tomsaaristo in Recipes

Smoked Tomato Bisque

Alder and an herb! Great idea! Thank you for your tips!

Nov 03, 2011
tomsaaristo in Home Cooking

Smoked Tomato Bisque

Very much appreciated! By the way, anyone looking to get an immersion blender should avoid the cordless model. I'm saving up to replace mine with one that plugs into the wall

Nov 03, 2011
tomsaaristo in Home Cooking

Smoked Tomato Bisque

Thank you!

Nov 03, 2011
tomsaaristo in Home Cooking

Smoked Tomato Bisque

I have designs on presenting a Smoked Tomato Bisque to my guests during the soup course at Thanksgiving next month. Admittedly the idea is in the conceptual mode and I have no attempted this recipe to date.

I'm sure I will be using canned, fire-roasted, organic tomatoes due to the season and am thinking about using the Cameron Stovetop Smoker for which I just purchased a complete 'fresh' selection of hardwood 'dusts' they offer. I would really prefer not to use the Liquid Smoke product, unless you can convince me otherwise.

I am curious as to how my fellow Chowhound might tackle this challenge with those two components and how you would prepare such a soup

Thank you very much!

Oct 09, 2011
tomsaaristo in Home Cooking

Okay, Now On To Christmas Dinner...

Do you have a recipe/technique for your Wild Mushroom Duxelle in puff pastry? cheers :)

Oct 11, 2010
tomsaaristo in Home Cooking

Dinner Party Help

I like the idea of countering meat and potatoes with onions of some sort. I like to do a gratin of pearl or Cipollini onions; too, balsamic red onions are wonderful and would go with many kinds of meat whether lamb, pork or beef.

One of my favorite make-ahead meat dishes is Individual Beef Wellingtons. They can be made in advance, frozen and then tempered in the refrigerator for a few hours before baking them off.

I love the Fennel slaw idea. Roasted or braised fennel is wonderful too. You also can't go wrong with the utter simplicity and pure nutty flavor of roasted broccoli.

I'd probably opt for the cheese puffs as an hors d'oeuvres if you're doing a cocktail before and save the shrimp cocktail for the appetizer. Crab cakes make a nice appetizer too and you could couple them with your salad or serve each course separately.

Oct 28, 2007
tomsaaristo in Home Cooking

What did you cook today, and was it good?

I made Linguine frittata w garlic shrimp and sun-dried tomato for dinner last night. I'm still devising my lunch menu for today.

Oct 28, 2007
tomsaaristo in Home Cooking

Avec Pre-show Questions

The walk is probably more like 20 minutes, unless you are quick walkers with long strides and you catch all the lights.

Maybe uppercase letters are more expensive to print?

Oct 28, 2007
tomsaaristo in Chicago Area