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Bunny007's Profile

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Side dish suggestions

Thanks everyone for the suggestions! Menu building is not my forte and the creole/Cajun (?) influence had me stumped.

I agree that it really needs an acidic something to cut the fattiness. I also love the sweet potato fry suggestion. I have never heard macque choux either! Lots of good suggestions and much to think about. Thanks again :)

Apr 13, 2014
Bunny007 in Home Cooking

Side dish suggestions

Now that things are warming up in the Midwest, I'm itching to fire up the grill. I'm inviting a few friends over next weekend and want to make this:

http://www.foodnetwork.com/recipes/em...!

But have no idea what to make for side dishes/snacks. Any suggestions? This is an informal affair, about 5 people :)

Apr 13, 2014
Bunny007 in Home Cooking

What to do with Kielbasa

I do. In fact my in-laws make fresh kielbasa every year (and pierogi) so my freezer is stocked at the moment :)

Apr 10, 2014
Bunny007 in Home Cooking

What to do with Kielbasa

My family also has it with pierogi and sauerkraut.

Sometimes I use it in lentil soup.

I have plans to replicate a dish I had recently and loved- braised lentils with sausage- as well.

Apr 10, 2014
Bunny007 in Home Cooking

Looking for tasty cottage cheese recipes for a non cottage cheese lover

I love cottage cheese and prefer its savory variations. My favorite way to eat it is with diced cucumbers and cherry tomatoes, with lots of salt and pepper and a drop of vinegar (any kind really). If I have any fresh herbs (especially parsley, chives, or dill) on hand, they go in too. I have a friend who likes hers with diced radishes and chives, which isn't bad either.

Some times I use cottage cheese in place of salad dressing- just a big lump of it on my salad. Mmmm :)

Apr 02, 2014
Bunny007 in Home Cooking

What is your budget

About $200-250 per month, for two people, and we live in the Midwest. This would include everything but alcohol.

Apr 01, 2014
Bunny007 in General Topics

Current obsessions?

Kale and yes, I am also late to the party ;)

Mar 21, 2014
Bunny007 in General Topics
1

Bad garlic

I've had a problem lately with the garlic that I buy at the grocery store. The cloves, after I've removed the skin, have a lot of tiny rust colored bubbles on the skin. I wish I had a photo to upload but I threw them away already. Does anyone know what this is and whether they're still edible?

Mar 01, 2014
Bunny007 in General Topics

Braised lentils

Thank you for the link! I will give this a shot. And if I'm being honest, I might add a little butter just to see ;) Because why not, right?

Mar 01, 2014
Bunny007 in Home Cooking

Braised lentils

Interesting! What is it you like about these?

Mar 01, 2014
Bunny007 in Home Cooking

Braised lentils

I had dinner last night at a French-inspired place and was pretty taken with a garlic sausage and red wine braised lentils dish. The lentils totally stole the show, although the sausage was also good.

I've made my fair share of lentils but these were really creamy and buttery. Does anyone think this has anything to do with technique or could it be as simple as say... adding butter to my braised lentils?

Feb 28, 2014
Bunny007 in Home Cooking

What Food Trends have you noticed or forecasted for this year?

I'm curious- what do they taste like? Where would I buy them? Whole Foods?

Feb 18, 2014
Bunny007 in General Topics

Bean Advice

Hey i had the same issue! I've never used ham hocks before and, though I can definitely taste how they contributed to the end product, I have no idea what to do with them now. Do I pick the meat off? Where is the meat, actually? It seems like a mysterious ball of tough skin but maybe mine is also a bad hock? New experiences all around with the RB & R :)

Feb 16, 2014
Bunny007 in Home Cooking

Bean Advice

Everything turned out well! This experience has slightly boosted my bean confidence. Thank you to everyone for the advice.

Feb 16, 2014
Bunny007 in Home Cooking

Bean Advice

Thank you! That is the reassurance I needed :) I'm drawing from two recipes:

http://www.foodnetwork.com/recipes/emeril-lagasse/red-beans-and-rice-recipe2.html

http://www.gumbopages.com/food/red-be...

They seem pretty similar though. I always welcome suggestions!

Feb 15, 2014
Bunny007 in Home Cooking

Bean Advice

I just "quick soaked" kidney beans for red beans and rice. I've never had luck with beans and often realize far too late, that my beans have not and will never soften (old beans, maybe?).

So I boiled these beans and let them set for an hour. They're not hard but not soft either. I can chew them but its not too pleasant. How soft should they be at this point? I want to assess now, before I incorporate other ingredients. Any advice?

Feb 15, 2014
Bunny007 in Home Cooking

Please recommend braising recipe for dinner party

Ditto. Molly S has a delicious recipe for (dried) apricot pork shoulder that might suit your purposes

Feb 05, 2014
Bunny007 in Home Cooking

Please recommend braising recipe for dinner party

Broccoli rabe?

Feb 05, 2014
Bunny007 in Home Cooking

Your favorite ways to use rosemary, thyme and coconut milk?

If you enjoy cocktails, you could make rosemary infused simple syrup, which goes well with gin, or thyme infused syrup, which goes well with rum, lemon juice, and apple cider.

In the alternative, I know Molly Stevens has a wonderful short rib recipe that involves a rosemary infused/horseradish sauce. I can find the recipe if you're interested.

I second the jasmine rice idea. I also use quite a bit of coconut milk in an African peanut soup recipe that is popular in the bunny household.

Jan 11, 2014
Bunny007 in Home Cooking

Leftover roasted vegetables

Fritters?

Jan 06, 2014
Bunny007 in Home Cooking

Make my edamame more exciting!

I was going to suggest this too! Love this stuff.

Dec 31, 2013
Bunny007 in Home Cooking

Hot or cold Sauerkraut? How do you eat it and with what?

Oh man, just realized this is an old thread.... Embarrassing.

Dec 09, 2013
Bunny007 in General Topics

Hot or cold Sauerkraut? How do you eat it and with what?

My grandparents make their own sauerkraut every Fall and this is how it's usually consumed in my family. Wonderful comfort food.

Dec 09, 2013
Bunny007 in General Topics

Desperately looking for a brown sugar cookie recipe that you can reroll and is easy to use

Smittenkitchen has one based on a Gourmet recipe: http://smittenkitchen.com/blog/2008/1...

Nov 30, 2012
Bunny007 in Home Cooking

Making New York Cheesecake for the first time EVER, any tips?

Thanks chowser! The recipe you linked looks great- I think this solves my dilemma

Nov 17, 2012
Bunny007 in Home Cooking

Making New York Cheesecake for the first time EVER, any tips?

This is a bit off topic but since you mentioned it, chowser- last weekend I made a bourbon pumpkin cheesecake that calls for a top layer of sour cream/sugar mix. The problem is that I misread the recipe and froze the pumpkin cheesecake portion (for Thanksgiving), without the sour cream mix. I didn't realize that the sour cream mix had to be baked for 10 minutes. What does baking do to the sour cream part? And now what do I do now that the pumpkin part is fully cooked and frozen? I can't very well add the sour cream mix to the top and bake, since the bottom part will be mostly frozen. Can I add the sour cream mix and NOT bake it? Sorry to threadjack but I HAVE TO KNOW so I can avoid an embarrassing T-day flop.

Nov 16, 2012
Bunny007 in Home Cooking

Underwhelming pissaladiere

Newbie here- hi!

I had only ever read about pissaladiere- never tried it, so I have no basis for comparison. My expectations were high because what could be better than bread, onions, anchovies, and olives, right? I used an Ina Garten recipe that called for the following ingredients:

1/4 cup good olive oil
2 pounds yellow onions, halved and sliced 1/4-inch thick
1 tablespoon fresh thyme leaves
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 whole cloves garlic
1 1/4 cups warm
2 envelopes dry yeast
1 tablespoon honey
3 tablespoons good olive oil
4 cups all-purpose flour, plus extra for kneading
2 teaspoons kosher salt
12 to 18 anchovy fillets
12 French black olives, preferably oil-cured, pitted

Nothing went wrong. The dough was excellent, but other than that? MEH. It tasted like bread and caramelized onions, which isn't the worst thing in the world, but nothing special either. Did I miss something? Can anyone weigh in with suggestions or share your experience with this dish- whether homemade or otherwise?

Nov 16, 2012
Bunny007 in Home Cooking