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What's for Dinner #292 - The Hippity-Hop Edition!

A quickie dinner after a trip to the grocery store - made a delicious puttanesca sauce to serve over fettucini.

http://www.foodnetwork.com/recipes/ra...

And since Kroger had ground veal for $3.99 #, some veal meatballs with pecorino romano and lots of garlic, sauteed and served with, but not in the puttanesca. They actually are from an old Bon Appetit recipe for Wedding Soup, and are my favorite meatballs.

about 1 hour ago
kitchengardengal in Home Cooking
4

how do you store your glasses/stemware?

Yeah. Linda, we do use our glasses a lot, all different sizes, so most of them don't get a chance to get dusty. The ones that we rarely use, like the parfait glasses and wine glasses, get a quick wash and rinse before using.

I guess my kitchen habits came from my mother's kitchen. She never upended the glasses either.

about 7 hours ago
kitchengardengal in Cookware

What's for Dinner #292 - The Hippity-Hop Edition!

Brie, mushroom and asparagus quiche.
I had most of a large Brie leftover that I had baked in phyllo with pecans and raspberry jalapeño jam. So I deconstructed it, removing the rind, nuts, phyllo and jam.
The Brie from the center was run through the food processor with eggs, aged gouda and half & half, then included in the quiche with asparagus, onion and mushrooms. A sprinkle of the aged gouda on top....
It was fantastic! We ate it warm for dinner with a Caesar salad.
Can't wait to have another slice cold for breakfast today.
Oh, and while we were watching TV later, DH baked the deconstructed phyllo / Brie with pecans and jam in it, and served it with extra raspberry jalapeño jam. Didn't look pretty, but boy was it tasty!

about 13 hours ago
kitchengardengal in Home Cooking
13

how do you store your glasses/stemware?

I know, Linda, but it's not dusty in my kitchen cabinets!

about 22 hours ago
kitchengardengal in Cookware

how do you store your glasses/stemware?

Bottom down. I never understood storing them upside down.

1 day ago
kitchengardengal in Cookware

Newbie here and loving it!

Well, hello to AprilxJoy! There's not much information about cooking and food that you can't find on CH.

This thread got me curious about the Food Quests board. I'd seen the title, but hadn't wandered over there yet. So I just took a look. I agree with the others here-it's kind of a redundant forum, and apparently not used enough to get much input on each post.
My time is usually spent on General Topics or Home Cooking, but for a laugh now and then (and some haughty drama), I'll take a look at Not About Food.
Cookware has been a big help for the super specific appliance and kitchen tool stuff, and the local boards have been a big help to me for restaurant choices when traveling. Welcome to CH, AprilxJoy, and enjoy your stay!

Apr 15, 2014
kitchengardengal in Site Talk

Selling greek yogurt at farmer's market.. HELP CHOOSE TOPPINGS!

Absolutely, a store bought jam would not do the trick! Perhaps a partnership or table sharing with a local jam maker could be an option.

Apr 14, 2014
kitchengardengal in General Topics

Selling greek yogurt at farmer's market.. HELP CHOOSE TOPPINGS!

I would go for locally made jams in a heartbeat, even with fresh fruit available. Homemade peach jam is delicious in Greek yogurt, but the fresh peaches are available only part of the summer. The oatmeal crumbles would be a good mix-in.
If I were the customer, I'd like to combine jam and fresh fruit, say, strawberry jam with fresh raspberries. Or mixed berry jam with fresh blueberries.
I'm not a big nut about honey in Greek yogurt. I take Greek yogurt to work for lunch almost every day, and I always take both jam and fresh fruit to cut up into it.

Apr 13, 2014
kitchengardengal in General Topics

Do you like cucumber water?

No, I haven't asked for cucumber slices at a restaurant, but after reading about all the nasty bacteria on the lemon wedges, I just may try it!

Apr 13, 2014
kitchengardengal in General Topics

Packaged Mixes, Sauces, Spices & Boxed Items You Use

I have used Integrative Flavor's soup bases for years and years. They've gone through a name change or two, and added lots of very interesting looking flavor combinations that I'd like to try.

http://www.integrativeflavors.com/

Right now I have their chicken and beef bases, natural chicken, vegetable, seafood and there may be a ham base lurking in the extra fridge.

A new favorite dish of mine is the seafood base in tricolor large size couscous. It doesn't taste fishy, just unctuous.

Apr 13, 2014
kitchengardengal in General Topics

Do you like cucumber water?

Was that a bottle of cucumber flavored water? I don't think I'd like that. I have only had fresh iced water with cucumber slices in the urn.

Apr 13, 2014
kitchengardengal in General Topics

Do you like cucumber water?

A fancy old hotel we stayed at had big urns of iced cucumber water in the lobby when we came back from a summer day's walk about town. It was refreshing and delicious.
I'd drink it again.

Apr 11, 2014
kitchengardengal in General Topics
2

How often do you drink alcoholic drinks?

Coll, that's absolutely true. If I tell people I have liver disease and can't drink, they automatically assume it's from over-drinking. Nor is it from any risky behavior, but that perception is out there.

Apr 11, 2014
kitchengardengal in General Topics

Le Creuset new Matte color line

I have a couple of pots in Slate. I like the color very much.

Apr 10, 2014
kitchengardengal in Cookware

Seeking help for removing oven light bulb cover

Two thoughts:
Spray with lubricant around the glass cover using the type that has a tube that aims the spray. Let it sit for a while.
Or:
Run the self clean cycle and see if that clears up any stuff in the threads that is making it stick shut.

Apr 10, 2014
kitchengardengal in Cookware

The Masters is underway - anyone else doing pimento cheese?

We often have pimento cheese at our house - Duke's, sharp cheddar and part of a jar of roasted red peppers. Our pal who has a smoker is going to smoke some mixed peppers for me so I can make smoked pepper jelly, but I may try a bit of the peppers in the pimento cheese.

I did an experiment for a friend who loves pimento cheese, but can't have the eggs in Duke's. I made it with NayoWhip, an egg free, dairy free substance. Not good. Too sweet and lost the charm of good pimento cheese. Friends liked it, though, and hubby is taking pimento cheese sandwiches to work for lunch.

Apr 10, 2014
kitchengardengal in Home Cooking

Are Mackays Spiced Ginger Preserves THAT Good?

Do you mean making a ginger sherbet? That sounds interesting!

Apr 09, 2014
kitchengardengal in General Topics

Are Mackays Spiced Ginger Preserves THAT Good?

You've given me the idea to can some spiced ginger preserves myself. I do it with fruit, so why not try it with ginger?
Sounds delicious!

Apr 09, 2014
kitchengardengal in General Topics

A great idea, not!

If it's minerals, you could try using Lime-Away. It stinks, but it sure does the job.

Apr 09, 2014
kitchengardengal in Cookware

Easy-peasy candied nuts?

These pecans are so good it will make you want to cry. My sister and my BFF won't make them because they love them so much when I make them, they don't want to ruin the excitement of them.

Apr 08, 2014
kitchengardengal in Home Cooking

shirataki noodle question

We had them once. Never again.
If you are a pasta lover like me, you may not be thrilled with the mushy wetness of them.
You know that texture when you overcook the Kraft Blue Box elbows? Yeah, it's like that.

Apr 07, 2014
kitchengardengal in Special Diets
1

Wedgwood or Apilco?

I'd never paid attention to what pattern my Grandmother's pictorial Wedgwood plates were, but they are Edme! I'll have to look at the back of them, but I think they are old Roman architectural sites-there are 5 or 6 in the set. They would be from the 60s probably. I have them on plate racks up high on the wall, so I'll need a ladder to get up there and take one down to look.

I, too, love my old Wellesley that my mother gave me. I started using the Wellesley daily again after a few years with some much heavier stoneware. I find that I prefer the lighter weight of the Wedgwood.

Apr 05, 2014
kitchengardengal in Cookware

Wedgwood or Apilco?

Sueatmo, your Wedgwood pattern is lovely!
I know you'll enjoy it for years.

Apr 05, 2014
kitchengardengal in Cookware
1

How often do you drink alcoholic drinks?

Unfortunately, due to liver disease (not from drinking), I can no longer drink alcohol of any kind, since I was diagnosed in 2004. I used to have a couple of glasses of wine a few nights a week, or a shot of this or that, or a cocktail. Really, the only one I miss is that glass of wine while I'm cooking dinner.

Apr 03, 2014
kitchengardengal in General Topics

What to do with spicy preserved lemons from Indian store?

It sounds like it could make a good salad dressing mixed with Greek yogurt. Or that could be a sauce for fish.

Apr 03, 2014
kitchengardengal in Home Cooking

Just purchased some amazing Balsamics. Need help.

The pear balsamic could be good with roasted Brussels sprouts or asparagus. The olive oil and the pear could make a good salad dressing.

None of them sound good on pasta, but I'd like them on rice.
Bourbon peach balsamic would be a good one for Marzella Hazan's Pork Loin in vinegar and Bay leaves.

Apr 03, 2014
kitchengardengal in Home Cooking

how do you store your spices?

Yes, Rev-a-Shelf makes the pullout for base, wall and tall cabinets in different widths. I try to include them in most kitchens I design, as well.

Apr 02, 2014
kitchengardengal in Cookware

What is the hottest / hippest / cutting edge food of this moment in time?

That's the second mention of collards in this thread. Now I'm curious about where they are cutting edge, since here in Georgia, collards are an old standard.

Apr 02, 2014
kitchengardengal in General Topics
2

how do you store your spices?

The ones I use most often are also in the drawer to the right of the range. The rest are in the pantry across the room, as are the Penzeys bulk bags that I refill the jars from.

Mar 31, 2014
kitchengardengal in Cookware

Misleading Names of Certain Preparations

I make my own, so it's delicious!

Mar 31, 2014
kitchengardengal in General Topics