s

sheiladeedee's Profile

Title Last Reply

ISO Fancy, elegant plated dessert

I like to make individual parfaits or trifles. Lemon and raspberry are my standard, but I did one that alternated cannoli cream, fudge sauce, and cherry preserves, topped with whipped cream and brandied cherries. It was a hit, and very easy, made ahead and chilled.

substitute for soy sauce

Thanks, I'll try these when I get back to using soy based products.

Mar 25, 2014
sheiladeedee in Special Diets

substitute for soy sauce

Yes, it's the soy that I'm avoiding for now.

Mar 25, 2014
sheiladeedee in Special Diets

substitute for soy sauce

Thanks!

Mar 25, 2014
sheiladeedee in Special Diets

substitute for soy sauce

For the next few months I'm going to be eating according to the Whole 30 method, eliminating dairy, grains, soy and other legumes, alcohol, sweeteners and most additives. The hardest part I'm dealing with is finding a savory condiment to replace soy sauce, which I use frequently - our typical dinner is a stir-fry, and though I can lose the bottled sauces with all the sugar, the soy sauce seems so integral that I want to find something in its place. Any ideas?

Mar 23, 2014
sheiladeedee in Special Diets

Your top go-to, essential cookbooks that were published in the last decade

Ratio and Ruhlman's Twenty, both by Michael Ruhlman. They live in my kitchen, not on the cookbook shelves.

Dec 29, 2013
sheiladeedee in Home Cooking

SURVEY: When/Where/How did you learn to cook?

I learned to cook at a very early age, in self-defense; I was the oldest of five and my mother was (1) a terrible cook (2) at work from 4 to 11 every night. My father worked two jobs. From the age of 5 I went after school to my mother's aunt to help her (she was the housekeeper at a large and busy rectory) and learned to cook as fast as I could. I was cooking dinner myself for the family from about the age of seven. Aunt Tillie was German, a superb cook and baker, and entertained a lot on a large scale. I also was drafted into helping my grandmother (cook at the big boys prep school attached to the local cathedral and responsible for the bishop's entertaining) get ready for dinners for 500+ at a time. Very 1960s food, steak, baked potatoes, gigantic shrimp cocktails, wedge salads with blue cheese dressing. I vividly remember shelling shrimp at the age of five, standing on a stool with an oversized apron while my mother, aunts, and assorted other relatives helped with the prep. Spaghetti dinners for the parish, communion breakfasts, sauerbraten dinners for 200 priests... that sort of thing.

I took mandatory Home Ec, including some rather lame cooking classes, in high school in the mid 1960s. I had been cooking and sewing all my clothes for years so I was bored bored bored. I'm 65.

Dec 16, 2013
sheiladeedee in General Topics

Holiday entertaining on a budget - how would you tackle it?

This is also a fun party, I like to do one in the summer, with grilled mushrooms for the vegetarians. Always goes over well, and a little meat goes a long way.

Dec 04, 2013
sheiladeedee in Home Cooking

Roast Beef

I agree, a slow roasted cut from the sirloin or round is very tasty and festive. Red wine and mushroom gravy, mashed potatoes... My go to dinner.

Holiday entertaining on a budget - how would you tackle it?

What a good idea!

Dec 03, 2013
sheiladeedee in Home Cooking

Holiday entertaining on a budget - how would you tackle it?

Chili and cornbread is always good. I like to make potato-leek soup, with assorted toppings (bacon, sour cream, chopped scallions, shredded cheese). Your idea of mulled wine or hot cider is great, particularly on a week night with folks having to get up for work and maybe not wanting to drink a lot... Maybe a little salad. With holiday cookies and hot chocolate for dessert... Something along these lines would be largely do ahead and budget friendly.

Dec 03, 2013
sheiladeedee in Home Cooking
1

DO NOT DISCARD THE TURKEY CARCASS(ES)

Well, I have a twelve pounder for two, to be cooked on Friday since we go to a friends party on the day itself.

I cook it with sausage and chestnut stuffing,, and after dinner I will take all the meat off the bone, break up the carcass and make stock immediately. I keep the meat in big pieces, and pack anything we won't eat in two days gets frozen, in small vacuum bags. Doing this, i never have to find room for a bulky carcass in the fridge. I will make a lot of gravy for the stuffing, some cranberry compote, and something green.

When I cook a big dinner with tons of leftovers, I prioritize using up anything perishable quickly, freeze what would freeze well, all after sending home some non-cooking friends with care packages.

Slow Roasting This Year - Brest Side Down or High Sear

I do an initial twenty minutes, breast side up, at 425, turn the bird over for another twenty minutes to half an hour at 425, then turn the temp down to 325, flip the bird breast back up about two thirds of the way through through. If necessary I turn on the broiler at the end if the browning is insufficient.

I think the breast side down for part of the cooking really makes the breast meat juicier. Since I carve in the kitchen, I don't worry about the rack marks.

Nov 24, 2013
sheiladeedee in Home Cooking

Will deglazing with cold liquid ruin my SS pan?

In deglazing quantities you should be fine. My only All Clad is a 12" skillet, which is in constant use for sautéing and stir fries, and after 20 years of cold stock or wine splashed into a hot pan, I've had no problems

Cooking for the parents?

Absolutely. Your BF is impressed with what you usually do, certainly his folks will be too. If you feel you must do something basic, no one I know ever didn't like a roast chicken with salad and bread and a seasonal vegetable. Go all out on a fabulous make-ahead dessert if you want... Leave time to get to know them!

Rec's for vegetabe choppers/ cubers?

I use them and like then, although it took a little getting used to. Love the consistent cuts. That said, it wouldn't take up space in my desert island trunk...

Nov 07, 2013
sheiladeedee in Cookware

Thinking about buying Sabatier Carbon Steel Knife-Any Thoughts?

I have an assortment - 2 3" paring knives, a boning knife, a 6" utility knife, a 10" slicer, a 10" chef, and finally a 12" chef that was my father's. I love them.

They require care, but I keep a whetstone on the counter next to their knife block and a steel in the block, and am meticulous about washing them in hot water as soon as they are used, drying them, and then honing them on a steel; I use the whetstone on them every so often depending on how much they are used.

I have not found too much of a problem with discoloration because they are dried immediately after washing. If I notice some darkening I take fine steel wool to them. I also wipe a little oil on their handles now and then.

Nothing I've used takes an edge as easily.

Nov 07, 2013
sheiladeedee in Cookware

The Battle of the Prep Bowls.....whaddya pick

In my kitchen currently are a lot of stainless steel bowls, shallow, stacking, in graduated sizes, which I got on the web from a restaurant supply place, very inexpensive so I got 3 each of the larger ones and 10 of the smaller ones, which I use for ingredients as I go. Then I have larger ceramic bowls, quite heavy, for doughs and other heavy jobs. They range from 6" to 14". I am looking for a 16" vintage bowl to match the set, but haven't found it yet in my price range. I was thinking about getting some of those stainless bowls with the silicone bottoms, but find that a damp towel does an adequate job of holding the bowl firm, as does one of the big silicone potholder/trivets.

Nov 07, 2013
sheiladeedee in Cookware

savory spritz cookies

Thanks, everyone. I also will try a recipe for cheese straws I found in a book by Julia Reed which I think can be adapted to various cheeses.

Nov 02, 2013
sheiladeedee in Home Cooking

Your Thanksgiving 2013 Menus

Oh dear. Well, if I were in your place, I'd make a brined and roasted turkey with a bread or cornbread stuffing with lots of butter and onion and herbs, and a really good gravy, not too scary different but an upgrade of what's familiar to them. Ask them to bring the mac and cheese, corn casserole, whatever else you really can't stand. Then make some vegetables or sides that you do like. They will still have what they like, and you will have stuff you like. The thing that would be non-negotiable for me is the turkey and stuffing! As to timing, I'd put out a relish tray and some nuts at 11, then serve dinner at noon... again, not too different, but a nudge in the direction that's comfortable for you. Let them bring their jello/cranberry sauce, but make a cranberry relish you like if that is important to you (in my family, my husband loves the canned jellied cranberry sauce, I like homemade cranberry relish with jalapenos and onions. I serve both.) When you start off this far apart food-wise, you have to do something like this so everyone has something familiar that says Thanksgiving to them. Good luck!

Your Thanksgiving 2013 Menus

We usually go over to a friend's house for Thanksgiving, but that doesn't give me a chance for my favorite foods. So:

On Saturday or Sunday, I will make the following for the two of us:

Popovers mid-morning

Stuffed mushroom or shrimp cocktail, late morning

Around 2:00 brined turkey with cornbread and sausage stuffing, lots of herbs
Gravy
Mashed potatoes
buttered green beans with almonds
cranberry relish

late afternoon, pumpkin pie, chocolate cheesecake, leftovers

Oct 30, 2013
sheiladeedee in Home Cooking
1

savory spritz cookies

I am experimenting with a cookie press, and am looking for some good savory spritz cookies. I found a recipe for parmesan rosemary cookies, but that's about it. I'd love something with blue cheese and pecans, and something with bacon!

Any suggestions?

Oct 30, 2013
sheiladeedee in Home Cooking

Critique my menu please

Where are you located? Frankly, this sounds like a fall menu instead of something for high summer. Yummy, but maybe a bit hearty for August?

The apple and onion tart seems too heavy for a summer starter, I would be tempted to move it to dessert!

I'd lighten the couscous by making it with peas or pea shoots and scallions, and a bit of lemon to go with both the shrimp and the lamb.

For veg I would get some green beans, steam them and serve with a big bowl of hollandaise, (which I would sneak onto the shrimp and lamb! But then I sneak hollandaise onto just about everything!)

How about a platter of sliced tomatoes on top of arugula instead of a salad?

Aug 15, 2013
sheiladeedee in Home Cooking

summer dinner party - suggestions?

Interesting suggestions, thank you all. It is an unusual party where I know all the women and none of the men. I'm trying to recreate a classic picnic meal from my childhood in a seated dinner setting. I'll serve apps on the deck, then seat everyone in the dining room for the main meal, then bring out coffee and an assorted dish of sweet nibbles for people to eat wherever they like.

Aug 15, 2013
sheiladeedee in Home Cooking
1

Good frozen meal ideas

When I make stuffed peppers, cabbage rolls, meatloaf, etc. I freeze some in individual portions with sauce so I can thaw and reheat. A life saver when I get buried by all the things.

Aug 14, 2013
sheiladeedee in Home Cooking

Palatable frozen foods

I always have some of the Barber frozen chicken and a Willow Tree chicken pot pie in the freezer. With some microwaved veg it's dinner on nights I'm tied up or obsessed with a project.

Aug 14, 2013
sheiladeedee in General Topics

Meat CSA delivered, need help deciding what to make!

Use the ground beef and some of the beef stock to make tiny meatballs in a red wine beef sauce over buttered parslied noodles?

Aug 14, 2013
sheiladeedee in Home Cooking

Chicken expiration?

Take them out of the package and smell them hard. If they smell ok, brine them lightly and cook them thoroughly tomorrow. I'm assuming they have been kept very cold since purchase.

Aug 14, 2013
sheiladeedee in General Topics

summer dinner party - suggestions?

Steal away! I used to do a lot of entertaining, and my very favorite is a dinner for eight to twelve, with as much as possible done ahead.

Aug 14, 2013
sheiladeedee in Home Cooking

summer dinner party - suggestions?

Hmmm. Maybe I'll swap the stuffed mushrooms for a wilted cucumber salad with a sesame dressing. It's not as tidy to eat, though, but i can save the mushroomsbfor a fall dinner. The corn and potato salad have to stay, it is sacrilege for us to serve fried chicken in the summer without them!

Aug 14, 2013
sheiladeedee in Home Cooking