MaggieRSN's Profile
How can you tell if Evoo is Evoo?
No thanks. Don't need a bridge.
As for buying olive oil, after lots of years of experience, I trust my senses more than any label or article. The proof is in the pudding.
Family dinner help- I need an awesome menu
No, cassoulady! That's one of the beauties of it (besides the fact I think it's yummy). ;-) Just press the crust mixture into the bottom of your form or baker. (Just a bottom crust, not on the sides of the vessel.)
Raspberries go so well with white chocolate, don't they? I had another recipe once upon a time for a great raspberry white chocolate pie. I had tried to find that, too, for you... Unfortunately, I can't locate it right now, but I've always had good luck with this recipe, and I've made it probably half a dozen times.
Best Well-Done Steak Method?
Hubby and I both like our meats well done. I can tolerate a good steak at medium well, but looking at anything less well done that that makes me feel sick. I *usually* don't end up with dried out steak either at home or from a competent chef at a decent restaurant. The keys to me are what others have mentioned, a good steak to begin with, and a proper sear.
But every so often I miss that exact moment when it's time to get it off/out of the heat, and the meat's a little underdone for us. So I, too, use the microwave for a few seconds if I must, for a brief finish. Generally, I'll put a little plastic wrap over it. Does the trick, and also revives left-overs next day for a sandwich.
Just letting you know, Gretchen, that it's not a travesty, if you're doing it for someone who likes his steak well done. Those of us who cannot stand it pink or bloody cannot stand it pink or bloody. So I, too, think you must be a great cook, because part of that is making your guests happy and comfortable. ;-)
Apple Pie 101
Thanks for the answer to Diana's question re the Crisco. I, too, dislike it, although I'd probably use it now and then, now that it comes in a non-transfat version. Anyway, I've always wanted to know what the problem with all-butter crusts was, but nobody I asked ever knew the answer.
Even with Crisco, I've always had not such good luck with homemade shortening/butter crusts (despite a couple of first-hand lessons from really talented pie makers), so most of the time I rely on a single-crust version using a pate sucree, tons of layers of thinly sliced apples, and crumb-type toppings. My favorite pate sucree recipe is no-fail for me, makes a generous amount, and I roll, slice and bake the extra as yummy simple cookies, which are great for dunking.
But hubby loves, loves, LOVES apple pie, and hope springs eternal in my heart that one day, for him, I'll be able to master (or at least not desecrate) a traditional American crust. So I really appreciate your generosity in making all this effort to post this for us. I'm going to take your tutorial and give it another try! Thanks so much, Trish.
??? Dry cookies--oatmeal drop recipe used as icebox
I took a drop oatmeal cookie recipe but rolled and chilled the dough for "slice 'n bake" icebox cookies.
They taste good, and they're chewy, as desired, but...they don't seem moist at all, though they are when I make them as drop cookies.
The proportions are as follows:
dry: 1/3 c. granulated sugar; 1/3 c. packed brown sugar; 2/3 c. AP flour; 1-1/2 rolled oats; 1/2 t. soda; pinch salt
wet: 1 egg; 1/2 t. vanilla;
fat: 1 stick butter.
I made the dough last night; so the "logs" chilled for about 8-10 hours before baking.
Is there some adjustment one has to make when chilling/holding an oatmeal recipe? It didn't seem as though the oats absorbed any moisture, though the dough was soft.
Do those proportions seem okay to you? Thanks.
Favorite Italian Christmas cookies or pastries
Dolores and all:
I'm quite sure [98 percent ;-)] that the mystery cookies you all have been discussing are "officially" called Anginetti. They are as much a cookie staple to Italians from some of the Southern provinces (maybe other parts of Italy, too, but I don't know about that) as chocolate chip cookies are in the U.S.
The cookie has variations in terms of flavoring--e.g., orange, lemon, almond--but the iconic cookie that I've seen Southern Italian homecooks and bakeries make around here are anisette with white icing and jimmies or the little tiny colored nonpareils.
As a matter of fact, hubby just asked me this a.m. if I would make him some. :-( I'm frowning because, for some reason, they were one of the most difficult things for me to learn how to do when I married my Italian husband. I have a major inferiority complex about them; mine always are so pitiful, compared to those of every other woman throughout his extended family who I think learned how to bake Anginetti before they learned how to walk. ;-) My always turn out looking like Snickerdoodles.
???? Need basic SEMIFREDDO recipe
Anyone have a recipe for a sweet plain or vanilla semifreddo of proper consistency to fill a cake roll? (If vanilla, using extract--I don't have beans right now.)
I can't even find it in my JOC and other comprehensive cookbooks...am I missing something? Is it called something else in English? Thanks.
The big black cloud over my holiday cooking
You were nice to help me with my apricots, so I came over to commiserate and offer moral support. In the end, the important thing is that the cookies and truffles were good and well received (which accolades you deserved, btw, for your efforts and for not giving up in the clutch).
Days in the kitchen like that are really upsetting, aren't they? Especially during a busy season and when it's something (like the chocolate melting) that you've done well before.
As for the gingerbread men, I like the idea someone posted about melting the white chocolate. I may try that. You can also paint the cookies with an artist's brush and a thin 10x sugar glaze. Not as precise as piping royal icing, but they have their charm.
Please help save my apricots!!!
Yum, Liz. I love roasted vegetables and apples and pears. I think I'll do this. That way I can get to them after Christmas Day to use in something sweet, or serve with pork or chicken. TY.
Please help save my apricots!!!
You're right; that was a useful site, which also talked about peaches and nectarines, if anyone needs some info. I hadn't been able to find any help in my cookbooks about apricots in particular, so thanks.
Please help save my apricots!!!
I think you might be right, Kagey. The site OldDog sent me to suggesting citric acid, of which I have none. So I'll either do as you suggested or maybe roast per Liz' idea. TY.
Please help save my apricots!!!
To my surprise and delight, last night the grocery store had some lovely fresh apricots, so I grabbed some, since they hardly ever look good in my local supermarkets.
Not a lot, only about eight...since I had already stocked up on all the fruits I needed for holiday baking, menus, etc. But I couldn't resist them.
This evening they look like I'd better decide what to do with them quickly. It would be best if I could freeze them in some form. I'd really like to be able to use them after Christmas on a tart, etc. Can you freeze them, halved or sliced? If not, can you puree them and freeze that?
TY if you can help.
Recipes for mild Italian sausage besides pasta sauce
Soups. I sometimes cut one or two up in "coins" to toss into a lentil or bean soup combine them with leftover pork loin roast or ham in the soup. I don't know whether lentil or bean soups freeze that well (they never make it that far in my house), but you could put them in any soup you'd freeze.
Healthy Pasta Sauce?
I concur with nychow's and karykat's recs to roast the tomatoes.
I usually make small batches, takes me...hmmm, maybe 5-10 minutes labor (10 if it's a tomato-onion sauce)...and it roasts for 30-45 minutes (depends on amount and whether I'm looking for a char, which, sometimes, I am.)
In the summer, I can usually get trully good fresh tomatoes of some sort. I use plum when they're good; otherwise, whatever looks ripest and sweetest. Not a problem in the warm months; big Italian population around here demands them.
Other seasons, I tend to use San Marzanos, but any quality canned whole plum will do.
Slice off a tiny bit of the stem end. Squeeze to juice and remove seeds. Quarter (for smaller tomatoes) or rough chop the tomatoes. I leave the skins on fresh tomatoes--why waste the nutrients, plus I like rustic texture.
Remember they'll cook down a lot, so plan accordingly.
Put in a roasting pan or ceramic baking dish. (Sometimes, if I want the result to be either a little thinner, or I don't want the char, I'll do it in a covered Dutch Oven. The condensation will thin the sauce out a bit.) Drizzle generously with EVOO; salt and fresh cracked/ground pepper, garlic if you like, onions if you like, a couple of bay leaves, herbs of your choice. Hubby likes a little zip to his sauce, so, sometimes, I give the tomatoes a shot of chili oil (maybe a Tbsp. or two to one can of San Marzanos), Worcestershire. You can also add a splash of dry red wine or maybe a quarter cup of your favorite BBQ sauce recipe. Or some Balsamic, Red Wine or Sherry vinegar. Whatever you're in the mood for.
Roast in hot oven (425-450 F.), stirring now and then. As I said, I usually like a tiny bit of char around the edges, but if you don't want that...once they're cooked down, shriveled up, etc., the "sauce" is done. Sample and season to taste, if necessary.
Nice and easy, simple, enriched sweet tomato flavor, good substantial texture, great on top of fresh pasta with freshly grated reggiano, romano, pecorino pepato, provolone, whatever you like. Quick for weeknights.
Gift season approaches: What cookbooks are people looking at?
Funny, last night I was scouring the Web, looking for recipes to use up my Meyer lemons, as well.
I found Dorie Greenspan's recipe for lemon sables (link below) in a blog, and, thought, hmm, I haven't finished my Christmas baking...those look good.
But I don't know now. Love marmalade for itself and its versatility in sweet and savory recipes.
http://alpineberry.blogspot.com/2007/05/meyer-lemon-butter-cookies.html
Cooking with maple syrup
I was brought up using maple syrup more often than not as a sweetener, Femme, but it changes the texture of baked goods in general and will especially so with many cookie recipes.
What cookies do you want to use it in?
Accidentally bought extra large eggs
I agree with speyerer. I always buy extra large eggs, and use them one for one in anything I make.
And this link has a chart about halfway down the page, equivalents for egg sizes, that indicates you can do the same.
But if you have any recipe in which you think absolute precision is essential, then you can weigh them and just include 24 oz. for each large egg for which the recipe calls.
http://www.sizes.com/food/chicken_eggs.htm
January 2008 Cookbook of the Month: Cast Your Votes Here [Results have been announced herein]
Yes, TY, Joan.
And happy holidays to you and yours, as well.
Salt, flour recipe for ornaments?
Those are *wonderful*, Dog.
A co-worker made me some, some years past, and included the recipe. I made a new batch myself three or four Christmases ago. I agree, the scent lasts and smells lovely when warmed gently by the low heat of the tree lights. I may make a new set of those, too, but...we just put up a magnificent tree today. After I hang all of our family ornaments, I try to home-make something to fill in. One year it was pine cones from the yard; another, real ivy that I used for garlands; one year, gold and silver stars and crescent moons made from the salt-flour dough, last year unshelled walnuts. I want something cheerful this year and want to chock-fill the tree with red and white stars.
Gift season approaches: What cookbooks are people looking at?
I had forgotten about Gourmet, beetle--I'll give it a look see at Amazon or someplace similar, as well as Flexitarian (today, on another thread on this board, is the first time I've heard of it! Like the seasonal aspect). TY for the suggestions.
Gift season approaches: What cookbooks are people looking at?
Thank you so much, Dana. I've read so many positive thoughts here on CH re Zuni and Sunday Suppers; I'll check them out as well. Tomorrow's my deadline or Mr. Santa says he'll just pick up some coal to put in my stocking ;-).
Salt, flour recipe for ornaments?
TY for trying to help, Sarah. I checked around Sunset; no luck. So frustrating--I know I saw the recipe in my stuff a few months ago--and I'll probably find it again in January. :-D Thanks for the good idea, though, which makes me think I should go check Martha Stewart's site. She'd have something like that, probably.
Salt, flour recipe for ornaments?
I don't know if this qualifies for this board, since it's not for eating, but...one *does* homecook them, so I thought I'd try.
I had a great recipe--the ornaments have lasted for years--but I can't find it now, of course, because I want to use it. ;-)
I've found many on the Internet, but the proportions for the salt, flour and water are inconsistent--all over the place.
I figure if it comes from a CHer, I can trust it...so I thought I'd ask. TY if you can help.
How long in advance can I make these pies?
lucienne, I really don't see any reason you couldn't make at least the pie for Christmas Eve on Sunday, and I think kmr's suggestion is a good one.
Think I might do that myself!
What dessert goes w/these desserts?
Caroline, you are such a doll to go to such trouble to give me an intensive course in crepe-making! TY for your time. I have added your recipe/instructions into my offline recipe folder.
I don't see me having the time this week to practice, so it probably won't make it to the Christmas Eve sideboard. OTOH, next week *will* be more relaxed, and you've encouraged me.
I'd like to be able to make crepes without wrecking them, anyway, because...we like 'em! Especially, savory crepes for supper on a cold winter's night. I noted in my profile one of my most favorite restaurants ever was some place in Midtown Manhattan (can't even remember the name; it's been so long) that we used to return to again and again for a quick, informal bite.
I'll say this...I do have "more sensitive" pans and a better cooktop than I used to have, and these have made several dishes that used to be more difficult, easier. So maybe with your help here I could have better results now. It's been a long time since I tried.
And thanks for the tip re Wondra. I'll give that another look, too.
TY!
Gift season approaches: What cookbooks are people looking at?
Can anyone help me? Hubby's tapping his toes, waiting for my Christmas list. I'm interested in the books below. Does anyone have experience with the FCI's books? Any comments?
Any other recs along the lines of these books?
(I'll just say generally that I'm not really interested in a cookbook that focuses on one type of food group or region, or makes me run around for esoteric or out-of-season ingredients. I'm looking for something that either emphasizes technique, or..a general cookbook--a la JOC in terms of range--but for someone who's been cooking from her JOC and Doubleday cookbooks for thirty years, has cracked the bindings, has pages falling out, etc., etc....and is a bit bored with them by now or simply needs "new" recipe inspiration to keep weeknight meal preparation from becoming tedious. Am I making sense? Oh, yes, and I *am* interested in classic French cuisine and technique.)
1. French Culinary Institute's Salute to Healthy Cooking (Pepin, Soltner, Sailhac, Torres)
2. French Culinary Institute's The Fundamental Techniques of Classic Cooking
3. Willan, La Varenne Practique
4. Sara Moulton Cooks at Home (thought this might be particularly helpful with the everynight meal preparation)
Thanks to anyone who can help.
What dessert goes w/these desserts?
TY, tummy. Two things I did not know, but must. (Anything involving dessert is essential information!)
Pot Roast: ?? re cooking brisket v. chuck
Just think of the broth as V-8 juice, redux. :-)
Thank you, nosh!
What dessert goes w/these desserts?
You know, Caroline, I like the idea of a mille-crepe cake, because *that's* certainly befitting such a festive occasion as Christmas Eve. But...I don't make crepes so well. But...custards, yes... I could do some kind of mille-feuille impression using phyllo rather than puff pastry. Definitely worth consideration!
What dessert goes w/these desserts?
Boy, that lemon mousse sounds good, all of a sudden, tummy. But...does mousse travel okay? Presume bone-piercing weather on Christmas Eve, so the trunk of the car will probably be cold. :-)
good health's chocolate pecan pie w/bourbon sauce sounds good, too, and, diablo, your heart-wrenchingingly pitiful cries in the night for "pie!" make me want to jump right up and bake one for you. I really like that you and goodhealth mentioned ice cream; I've been dreaming of Baked Alaska, but, alas, I don't think that would make the trip.
I've been thinking in the interim since I, posted that I might actually take *three* desserts...one, a special one, for my girlfriend, the hostess. She's always doing special, thoughtful things for everyone around her, including yours truly. I know her own favorites are gingerbread and bread pudding. I could make her a gingerbread roll semi-freddo with some kind of special sauce (like a Christmas jewel cranberry-plum compote, etc.) OR some sort of special bread pudding...
But...does anyone know...would bread pudding travel okay? And does it re=warm well (once I get to her house)? Thanks.
