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Anne H's Profile

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Lowest fat homemade ice cream, suggestions?

Any reason you are not making sorbet? Really delicious fruit sorbets that are basically fruit juice, with a bit of sugar added as needed...

Jul 23, 2008
Anne H in Home Cooking

Canned pumpkin?

My pumpkin soup recipe involves coconut milk, cayenne, and lots of ginger. Very yummy with ginger, highly recommended.

Jun 25, 2008
Anne H in Home Cooking

when your spouse is out of town,

Fondue, yep, that is one of my favorites. How can my DH not appreciate it? But I can whip up a splendid cheese fondue for one, wow, it's great.

Also, and I know this isn't exactly eating ; - ) but I also like to make margaritas... how did I marry a man who doesn't really drink???

The ultimate guilty pleasure, creamed chicken over mashed potatoes. Comfort food from my childhood.

Jun 24, 2008
Anne H in Home Cooking

when your spouse is out of town,

steve h, I suppose this would be a different thread, but if you are making pizza dough and freezing it, would you post a recipe? I've been thinking about this... I used to live in a city that had a bakery that sold blobs of pizza dough ready to bake, now I live elsewhere. If I could make my own and freeze it, I'd be very happy.

Jun 24, 2008
Anne H in Home Cooking

tip for adding fruit to homemade ice cream?

I am planning to make sorbet, in a Cuisinart freezer. I'd like to add some whole fruit, but not strawberries. Would it be safe to assume that the tips mentioned here work for cherries, peaches, etc?

I often just pour juice (cranberry, whatever-- strong flavored juice) into the freezer. Tonight I have made cherry sorbet. The juice was not quite strong enough, so next time I believe I will reduce it a little. If I throw frozen cherries in and cook them a bit whilst the juice reduces, will this be sufficient to prevent frozen goat turds?

What if I soaked them in a bit of kirsch instead? Would this keep the juice from freezing solid as well as the cherries?

(The best juice I have found for this is frozen passionfruit concentrate at my local Ecuadorean market. Wow, was it great sorbet. Sadly, no fresh or even frozen passionfruit pieces available-- as I recall from a trip to Ecuador, the innards of a passionfruit mostly looked just awful-- maybe I could add strawberries?)

Jun 24, 2008
Anne H in Home Cooking

How to cook boneless leg of lamb

But as long as you are talking about grilling it, may I ask a very basic question-- if I buy a boneless leg of lamb, in order to grill it do I untie it and spread it flat on the grill? Should I expect to need to trim anything or do any other adjustments besides putting it on the grill? And, about how long should I expect to cook it (approximately)? I have only roasted or braised this cut of meat previously, and I'd like to try grilling...

Jun 22, 2008
Anne H in Home Cooking

Yet another desperate call for Breakfast ideas...

In colder weather, I like to heat up a can of soup. In warmer weather, cottage cheese with fruit. My husband eats omelets: put frozen asparagus tips in a pan and heat for a couple minutes, throw in some onions you have fried up in advance, then pull that stuff out, pour in eggs (or Eggbeaters), cook, toss in the veggies and maybe some goat cheese, plate it up and slather on some salsa. Vary the veggies, fry up a batch of mushrooms the night before, etc. I like to toast English muffins, then melt cheese on top, then add salsa. Protein is important. I also love granola and pourable yogurt or kefir.

Jun 19, 2008
Anne H in Home Cooking

Uses for canned sweet potatoes or beets?

She must have been quite a woman to leave cases of beets and sweet potatoes.

I was going to recommend borscht, but I see you are already doing that-- Russian Cabbage Borscht, though? Similiar to regular borscht, but add vinegar and honey at the end (start with a tablespoon of each, will probably want more, but adjust to taste) for a kind of sweet and sour borscht-- I make it very thick with shredded cabbage, beets, onions and carrots (my recipe also has some potato), and I could eat it by the gallon. And I discovered once when my husband accidentally bought pickled beets that they worked, too, couldn't tell the difference in the end.

Sweet potatoes are harder. Pie? Pumpkin bread with sweet potato instead of pumpkin?

I will tell you that last Thanksgiving I had two cans of pumpkin, of unknown age, on the shelf, and rather than run out and buy new, I used them to make pie. They had absolutely no taste at all. So use up those cans, don't assume they will last forever...

You could always donate them to a food pantry, if you can't use them fast enough.

Jun 18, 2008
Anne H in Home Cooking

Brussel Sprouts.. My final frontier?

Yep, as many people have said, the key is to roast or saute them-- any way except boiled. You can steam them, but if you over cook, yuck. Follow one of the saute, braise or roasting recipes, and it will be like you are eating an entirely new vegetable.

Jun 15, 2008
Anne H in Home Cooking

Looking for non-sweet, non-oily jicama recipe

Last summer, we were completely addicted to a salad of jicama and mango, served over a bed of baby lettuce, dressed with lime juice, orange juice, salt and pepper --- I added a small pinch of sugar, you could easily use Splenda, or omit it-- and a drizzle of olive oil, which you could easily omit. Add a sprinkle of cayenne if desired. So incredibly delicious. Sometimes I threw on fresh raspberries, if they looked good at the market.

Feb 20, 2008
Anne H in Home Cooking

Vegetarian cabbage rolls?

Believe it or not, there is a very delicious recipe for cabbage rolls in Dean Ornish's book. It involved borwn rice and lots of mushrooms, and a delicious sauce. I haven't made it in awhile, mostly because it dirties every dish in the kitchen, but it's delicious.

Jan 29, 2008
Anne H in Home Cooking

Help me with Fat Free Sour Cream

I found the reduced fat version to be much, much better. The fat free stuff to me has never been an acceptable substitute, but the reduced fat stuff is quite reasonable.

But perhaps someone else has come up with a recipe for the FF stuff that makes it worth eating?

Jan 24, 2008
Anne H in Home Cooking

A Chowhound 30 Minute meal aka help!

Three or four very delish ways I got veggies into my kids:

- steam or nuke a bag of carrots, add butter, brown sugar (just a bit) and cinnamon
- toss a pound of green beans with olive oil and garlic, and broil (I buy the bags that have recently appeared and require very little if any prep, as long as you use them when they are very fresh) Honestly, we eat twice as much green beans broiled as we do any other way. Also works with red peppers and onions added.
- steam some veggies (broccoli, cauliflower or carrots and beans, whatever) and toss with pasta, then put a quick peanut sauce over it (buy a sauce, or make it with peanut butter, hot water, mirin, soy sauce, sriracha, lime juice)
- raw veggies dipped in salad dressing, very popular
- salad became popular with my kids at a young age, with homemade vinegrette, or let your daughter pick out a salad dressing at the store

Jan 16, 2008
Anne H in Home Cooking

Healthy Green sides for Fried Chicken Potluck

hannaone, is Korean rice vinegar very different from Japanese? I think I have Japanese rice vinegar, and I'd like to try this recipe.

Jan 04, 2008
Anne H in Home Cooking

Healthy Green sides for Fried Chicken Potluck

Broiled green beans. Toss beans with a little olive oil and garlic and S&P, spread on cookie sheet under broiler, cook until some black spots appear, turning once. So delicious my family eats at least twice as many beans as they do when I fix them any other way.

Can also add sliced onion and/or sliced sweet red pepper and broil those with the beans.

Jan 03, 2008
Anne H in Home Cooking

spam recipes?

I haven't eaten this for years, but I used to really like it when my mom made it. Fry slices of Spam, and when they are done, dump a can of apricot halves with juice over the Spam in the pan, heat thoroughly until the juice thickens slightly, and eat. Yum!

I wish I found cooking this easy all the time... Life was simpler then, eh.

Jan 02, 2008
Anne H in Home Cooking

Kid breakfast ideas

Well, when our kids were little we were desperate to get them to eat something before leaving for school, so I'm not proud of this, but they did wolf down Kraft Dinner (make the night before and reheat if you need to) and Chef Boy-R-Dee ravioli.

Quesadillas are quick and easy, that's what we would do now...with salsa, yum; and I second peanut butter on toast. Also soup. Leftovers were also popular.

My kids resisted breakfast and we needed to start with what was actually going to be eaten. Some days it was just a mug of hot chocolate (made with real milk).

Jan 01, 2008
Anne H in Home Cooking

Looking for traditional southern new years day meal in DC...

Just ate at Georgia Brown's for the first time when we were in DC last week. Very good collards. Hoppin John was on the menu, but none of us had it. Fried chicken was very good. Crab cakes a bit too salty, very sorry to say. Overall, we enjoyed the place and would recommend it.

The Spaghetti Social (Still Alive?)

One of my most hilarious (though not at the time) near-disaster stories involves a spaghetti fundraising dinner when I was executive director of a small nonprofit 20 some years ago. We hired a local person who was just getting established as a caterer-- the staff person who recommended her didn't tell me that she was Indian-- which would have been fine, but she didn't exactly know how to make spaghetti. The sauces- one meat, one veggie-- were the most godawful stuff! My husband and I were poor enough to be very frugal, and we took the leftovers home and froze them-- two big tubs of sauce-- and then threw them out the first time we tried to eat it, because it was so very very horrid. I don't know what fat/oil the caterer had used, but it was all wrong, as was the spicing. During the dinner itself, our caterer didn't know how to keep pace with the crowd, and the spaghetti was getting crunchier and crunchier as the line moved faster than she could boil spaghetti. We were only saved from disaster by the guest speaker (the very popular mayor) arriving and we called a halt to serving while he spoke so that-- although we didn't say this-- the cook could get the spaghetti ready. 150 people at $15 a head, and they weren't coming for the food, and the mayor was a huge coup for a neighborhood group in a big city, so overall the thing was a success, financially and otherwise, but the staff rolled on the floor laughing hysterically for years afterward every time we thought of it.

Dec 30, 2007
Anne H in General Topics

All About Braising: Pork and Lamb Recipe Reviews

Sorry, nissenpa, I didn't apparently look back at this for six months! But I have the answer easily for you, because my birthday is in late June, and we thought this dish was perfectly reasonable. (Perhaps part of my son's lack of experience, that he chose a braised dish in the middle of June, but as I say, we loved it -- not especially seasonal, though, I admit.)

Dec 30, 2007
Anne H in Home Cooking

Homemade Fudge Question

Thanks, these look great. I really like the exploratorium format, with explanations and so on. The suspense-- will it set or will we eat it with spoons-- was always an important part of the process! So I am not tempted by the marshmallow fluff recipes. Plus, what I am craving that I have not found at the store is the perfect graininess which defines fudge for me.

Dec 30, 2007
Anne H in Home Cooking

Homemade Fudge Question

Do you mean the can or the box? Honestly, it's been so long I can't recall if we made it with cocoa or with chocolate squares, but I'm sure we didn't use the canned stuff.

Dec 30, 2007
Anne H in Home Cooking

Cuisinart Ice Cream Maker

I have been having a wonderful time making sorbets. I started with the lemon sorbet in the booklet that comes with the Cuisinart, very yummy. I believe I made another one from the booklet, and then branched out. I had just discovered a South American grocery that sells maracuya juice and mora juice, and used those to make sorbets just improvising based on the recipes. For Thanksgiving, I made carrot sorbet and red pepper sorbet - okay if you like that kind of thing. As a corrective to too much weirdness, I poured several cups of cranberry juice into the machine (right out of the bottle) and that made a sorbet that wasn't bad, either (better to get a concentrate, it was a little weak, the only criticism I'd make).

The coffee ice cream recipe in the booklet, the only cream based recipe I made without radically cutting back the cream, is incredible.

In short, you are going to love this machine!

Dec 30, 2007
Anne H in Home Cooking

Cuisinart Ice Cream Maker

could you provide a recipe for the Vietnamese coffee ice cream, sounds yummy! TIA.

Dec 30, 2007
Anne H in Home Cooking

Homemade Fudge Question

I made a lot of chocolate fudge when I was a girl; it was what you did when you had a sleepover or were just bored or whatever, a couple times a month, it seems to me.

I'd like to make it with my kids, but haven't made it in years and have no idea what recipe I used to use.

I've bought fudge a couple of time and am always disappointed. Pricey, and not what I remember. I want something very chocolately, and with a very fine grain that dissolves in your mouth -- not at all sticky (is that the word I want?). The fudge I have occasionally bought has been a) often not chocolatey enough and b) not quite the texture I am looking for.

Anyone have ideas to help me figure out which recipe to use?

(At my best friend's house, the fudge always set; her mother was quite annoyed with us if it didn't. At my house, my mother shrugged and laughed if we had to eat the fudge with a spoon. Different recipes? A more permissive atmosphere let us be careless? Who knows.)

Thanks for any help with this!

Dec 29, 2007
Anne H in Home Cooking

Blind Baking Crust for Apple Pie

I don't have ceramic balls, I use dried beans, works the same, but cheaper.

I did a two crust pie at Thanksgiving, baked the bottom and then attached a top crust -- actually a lattice. Not quite as neat an edge, since the bottom crust was cooked, but workable. I have a big problem with soggy bottom crusts, and blind baked everything at Thanksgiving, and was very pleased with the results.

For the person considering a galette, yep, it is the easiest thing ever. And it never lasts long enough to get soggy...

Dec 28, 2007
Anne H in Home Cooking

5 days in DC at Christmas, need ideas

I've been trying all afternoon to get into the Rasika website, but can't get past the first (entrance) page. Very frustrating. We love Indian food, but live very near the prime Indian neighborhood in Chicago, and thus have a wide range of options at our fingertips. However, I scored big points with the family by finding Vij's in Vancouver (through Chowhound, of course), which is perhaps fusion Indian, or maybe what you mean by modern Indian? So-- since I can't get into the website-- can someone tell me more? I've searched here and what I've found leaves me unsure-- one person says it is Indian for people who don't like Indian (but we love Indian) and another says it is Europeanized Indian-- but others rave about it. Also, could someone give me a price range, please. Many thanks.

5 days in DC at Christmas, need ideas

Thanks! Is Flavors Soul Food in NoVA accessible by Metro? Tosca is too pricey, but Notti Bianche looks great.

5 days in DC at Christmas, need ideas

I'll be in town for five days at Christmas with my husband and two late-teen sons. We'll be staying at a hotel at 400 New Jersey NW, and we're looking for restaurants-- not necessarily right in that area, but in the city, cab or Metro distance. We tend to like great neighborhood places, ethnic places, not high end, not enormously crowded and noisy. We're from Chicago, and we'd like at least a few ideas of food we wouldn't get in Chicago-- southern cuisine, seafood, whatever.

I'm especially looking for a recommendation for Christmas dinner. We probably don't want to spend more than about $50 per person, including one (not high end) bottle of wine and probably two desserts among the four of us. A friend recommended the Tabard Inn, which looks like the kind of place I have in mind-- good food, character, seafood for my husband and me and non-seafood for the kids-- probably at the upper end of our budget, but worth it, it looks like. Yes? Does anyone have other suggestions?

We also like Italian food-- my husband associates DC with Italian food, but I think perhaps only because his old boss was Italian and when they were in DC for meetings used to take him to great Italian places, though of course he can't remember where. Suggestions?

I read a good thread on Ethiopian-- a big favorite in Chicago which I understand is also a DC specialty, and I think we will try Queen Makeda or Etete.

I want to go to a bistro-- D'Oc sounds good. This is maybe just foolishness because our last great family vacation was in Montreal and I am dying to go to a bistro and a vacation is when I can persuade my family to do that... Perhaps it's not the thing to do in DC?

What about southern food? Creme sounds a little trendy and busy? any authentic neighborhood southern food places? Or am I wrong about Creme? Great southern fried chicken anywhere?

Lunch or brunch at the Eastern Market-- I take it from a thread I saw that it is open again after the fire? Pyramids for Moroccan? Also, one last question (way to many questions in this thread, sorry) best place for cheap lunch near the Mall?

Many thanks for any ideas, or referrals to threads I may have missed!

Making ice cream...

I have a Cuisinart quart sized ice cream machine, and honestly, it couldn't be simpler. The easiest thing I've made was, I poured about 3 1/2 cups of cranberry juice into the bowl, and froze it-- that's it, nothing else. Yum. You want something with a strong flavor. I bought some frozen juice concentrates-- passionfruit being my favorite-- mixed in a bit of sugar water and a bit of lemon-- and froze it.

Don't ask about the most complicated thing I made! Boy was it weird! I told my brother about making sorbets, and he made a comment about wanting to try sweet red pepper sorbet, so I made it for him. Too weird for words.

I made coffee ice cream using the recipe booklet that came with my machine-- lots of heavy cream-- to die for, literally.

Dec 02, 2007
Anne H in Home Cooking