How to make "sheet" cake

I am hosting my nieces baby shower next week and have gotten it into my head that I want to make a baby block cake (think multiple small baby blocks in single serving size). I am not a baker and have always been challenged to cut regular cakes into layers.

Is it possible to make a sheet cake using my half sheet pans and have it not come out totally dry and tasteless? In my head, if I start with a sheet cake then I can use my square cutters to cut same size pieces and layer into block shapes.

Does anyone have a recipe (chocolate preferred) or method suggestion to start with a box mix (again, I am not really a baker)?

Thanks,

Bz

Bazel in Home Cooking

Acidity in Salsa Verde

Getting ready to make a batch of a tomatillo salsa verde. In the past I have found the end result too acidic - any tips or suggestions?

Recipes is pretty much tomatillo, serranos, onion, garlic, salt, cumin, oregano and cilantro.

Bazel in Home Cooking

Salt in pizza dough

If a recipe calls for 1/2 tsp of salt and you are using Kosher Salt - should you double the amount?
My dough tasted a little "flat".

Bz

Bazel in Home Cooking

Party Trays ... Delivered

Finger food to nosh with wine and beer.

Bazel in Las Vegas

Party Trays ... Delivered

In Vegas and need to arrange for some party trays to go with some drinks. Does anyone have any suggestions? Need them tomorrow evening delivered to the Palms Place.

Thanks!

Bz

Bazel in Las Vegas

Opened homemade preserves

I have two jars of opened homemade preserves that were originally "canned" in a hot water bath. They have been in the fridge (got a little buried in the back) for a few months. There is no visible signs of mold - should I worry about still eating them?

Bz

Bazel in General Chowhounding Topics

Oven cooking turkey sliders and a bread dough question

I am planning to make buffalo turkey sliders as part of my menu for a shower. I want to be able to cook the sliders in the oven (I normally pan fry). What temperature and how long would you cook the sliders?

Also, since the shower starts at 11:00am I am having a worried about getting my slider buns cooked on time. I am using a white bread recipe from the Bread Bakers Apprentice. First rise is 90-120 minutes then you shape and rise again for 60-90 minutes. Could I do the first rise the night before and shape the dough and put them in the fridge and then take them out in the morning and do the second rise? Or, should I consider baking them off the night before? If I do that how should I store them overnight?

Thanks,

Bz

Bazel in Home Cooking

Can you reheat Arancini?

I am thinking of serving Arancini as a small bite with cocktails. Can I pre-make and fry them and just reheat in the oven or am I going to lose too much flavor/texture?

Thanks,

Bz

Bazel in Home Cooking

BLD in one meal

Picky means no tomatoes and pretty much no sauce, dressing or condiments, really just meat and potato (or starch). I was skipping soup because we live in the desert and it could very well be in the 90’s still. I am just hoping it is cool “enough” to set up some tables outside. Don’t have a headcount yet, just got tapped to play host on Sunday, will have best guess this weekend. Had thought about doing little yogurt parfaits as a breakfast option. The crepes I was going to do ahead and then put them in a casserole and top them with a little béchamel and reheat before service. I love a good salad and was really wanting to put that on the menu .. and in the end I may just do that.

I guess in my head I am envisioning small plate type items so that people can have a nice variety. Maybe I just need to go low stress and plan a simple light lunch and call it good.

Bazel in Home Cooking

BLD in one meal

I will be hosting an “Around the Clock” bridal shower and in keeping with the time theme I would like to have a menu that is reflective of breakfast, lunch and dinner. The bride and her mom are super picky eaters so I am having to balance their simple (boring) tastes with my need to flex my culinary muscle some – what’s the point of a party if you can’t get creative in the kitchen? But I seem to be struggling with how to tie it into an overall cohesive menu without having too much bread or cheese in the menu.

The other constraints I am working around are timing and kitchen appearance. The shower starts at 11:00am so I need to minimize day of prep and cooking. As well my kitchen is part of my great room and when guests arrive I like to have the kitchen pretty tidy and only need to do a minimal amount of prep when hosting a party where people will be mingling about as opposed to tucked around the corner in the dining room.

Thus far I am toying with the following ideas:

Breakfast:
Ham and gruyere crepes
Fresh fruit kabobs

Lunch:
??

Dinner:
Herb cheese crostini with filet and onion marmalade
Stuffed zucchini and mushrooms

Thanks for the ideas and creativity!

Bz

Bazel in Home Cooking

Former Taco Bell Employees, Please Help!!!

Prior to Taco Bell being purchased by Pepsi Co (before 1985) EVERYTHING was prepared fresh onsite:

• Ground beef, not Choice but the grade below, was delivered in 10# bags fresh, not frozen.
• Beans were made in 20# batches with sorted and washed Pinto Beans, a cup of salt and 2#’s of LARD per pressure cooker brought to a boil, air released – then built back up and cooked for another 2-3 hours then “drilled” with a 2’ long drill bit. New employee hazing included being told you had to count the beans that went in each batch.
• Cheese arrive in a 40 pound block was cut with a wood handled and guitar string cutter each night and then shredded fresh each morning.
• Lettuce came by the case and was cleaned at night, shredded each morning.
• Tomato’s slice then cubed multiple times per day and same for onions.
• Olives came WHOLE in a can and sliced into 3 pieces because the ring couldn’t be broken.
• Grade A sour cream came in 2Qt tubs and were transferred to plastic tubes, air pockets removed for use in portion gun.
• Corn tortillas were delivered by distribution and fried into shells each morning.
• Full size flour tortillas, buns (for the Bell-Beefer) and smaller orange colored (could have been a combination of flour and corn) tortillas (used for Enchiritos) were stored cold and placed in the steam cabinet prior to use.
• The green sauce came in a #10 can and had no ingredients listed as it was a proprietary secret. One can was divided into 2 inserts and then filled the balance of the way with water.
• The red sauce came as a dry mix. Water was added to an insert then you whisked the entire time you slowly poured the mix into the insert.
• The meat seasoning came as a package too. A smaller cambro container (guessing 2QT’s) was filled to the lower rim with water then the dry mix was stirred in. Seasoning sat at least overnight in the walk in before being used. One 2Qt container seasoned 20 pounds of meat. The whole container was added to the raw meat and then cooked to 165 degrees – stirring almost the entire cooking time to get meat to a fine consistency. Once at 165 – meat was set to drain and cooled to 150 then placed in pans and moved to steam table for service.

Yep, I was an employee and I probably could have (and maybe did) eat there 5 days a week for well over a year (no weight gain) and at least 3 times a week there after until it was sold to Pepsi Co and everything began to ship pre-made from the corporate commissary. A bean and cheese with green sauce, no onion, extra cheese for less than a buck made the perfect, cheap, filling lunch.

The Taco Bell I worked at still had phonetic pronunciations on the menu board. The Burrito Supreme was pretty new and considered fancy. Most folks stuck with the basics; taco, burrito, tostada and bell beefer. Rich people bought the enchirito, taco supreme, taco grande, taco light (not low cal, just made with a fried flour tortilla), and tostada supreme. The nacho bell grande arrived while I worked there and that was considered innovative. Chips were fried onsite, cheesy sauce came from a can though.

You Tube has lots of “nostalgic” commercials. You can re-live the glory days of what was good, fast food if you just do a quick search.

And if in the late 70’s, early 80’s you considered fast food trash then too, well we’ll just have to disagree. I grew up in a house with no packaged foods, everything was homemade. Knowing that we were going to get bean burro’s during Lent was a huge bonus (mom didn’t know they used lard)!

In the end I can’t answer your question of how the meat was truly made – but maybe you can experiment with off the self seasoning packets and the Taco Bell cooking technique.

Good Luck,

Bz

Bazel in Home Cooking

Dutch Oven Beans - why won't they cook?

This past weekend I tried (again) to make cowboys beans while camping. I used a recipe from a a guy who I have always had success with his dutch oven recipes. I followed it to the letter; soaked overnight, added hot water and got to a boil before leaving to simmer with the prescribed number of coals. Recipe called for 2-3 hours of cook time. After 6 hours they still really were not as "done" as we would have liked.

Our camp location is at about 7,000 feet - could this have any impact? Any ideas? They had a great taste but just were not soft enough!

Thanks,

Bz

Bazel in Home Cooking

Something different with Shrimp

We live in the desert so the only shrimp I trust is IQF from the grocery store. And again, since it's summer in the desert it's a balmy 107 outside and I am hard pressed to come up with an idea for dinner tonight. I know shrimp will cook quick so it won't create too much heat - but just not feeling very creative today.

Ideas?

Thanks,

Bz

Bazel in Home Cooking

"Pre-making" biscuits

I plan to make some buttermilk biscuits in the morning to bring to work to go with some homemade preserves.

Do you think I can cut the butter and shortening into the flour tonight then put everything in the fridge and then in the morning add the buttermilk? I am trying to shorten the prep time (cause I forgot I had an early dentist appointment after committing to bring these in) but don't want to compromise on fluffy goodness. Just afraid I'll lessen the reaction of the baking powder.

Thoughts?

Bz

Bazel in Home Cooking

East Valley Happy Hour Ideas

Need to plan a happy hour in the East Valley. It's been a while since I've visited CH with any regularity so not sure of locations that may be getting a lot of talk on the board.

Looking for East Valley; Mesa, Tempe, Chandler, Gilbert options.

Thanks!

Bz

Bazel in Phoenix

Storing homemade preserves?

Thanks. I did pack hot preserves into sterile jars but the recipes I followed didn't have me cook to a certain temperatue, just an amount of time additional once they had boiled. All jars appear to be well sealed, but to be safe I have put them into the fridge. I only have 7 jars and I plan to give a few away so not too much to store. This was my first time canning anything and I think I will likely try again soon. I'll be sure to check the temp and check the seal and then I can store in the pantry.

Bz

Bazel in Home Cooking

Storing homemade preserves?

I have just made my first ever two batches of preserves; blueberry and strawberry, since the fruit was on sale and too cheap not to try. Question is - how do I store them? I have preserved them in a water bath following the recipes instruction and they are now cooling on the counter.

My concern is that we live in a desert city and our house is typically around 84-85 degrees during the day. Is this too hot for homemade preserves, should I "store" them in the fridge?

Thanks,

Bz

Bazel in Home Cooking

Vegas Wedding - need advice, local input

Quite frankly .. we're likely going to top out at $800 - $1000. More than anything I just want an opportunity to celebrate his marriage in some fashion. I HATE the thought of a 4 minute ceremony, 26 minutes of pictures and calling it done! The brides family are not planners so they think we can just find something after the wedding and who ever wants to go, goes. That doesn't work for me (I need a plan). Further, I am annoyed that they have opted for a destination wedding and only after booking a venue do they share there's no budget. At least at home we could throw a nice party. Sorry, I am venting.

Maybe someone has a few ideas - we don't need fancy, just an appropriate space.

Bz

Bazel in Las Vegas

Vegas Wedding - need advice, local input

My step son is going to get married in Vegas in October. The brides parents are paying for the ceremony at Caesar's but that 45 minute event is the only thing planned to celebrate their marriage. Hoping some fellow Chowhounds can offer up some adivce on the following:

Wedding is in the Juno Garden at Caesars at 6:00pm - any ideas for an economical reception (30 to 40 people) site in walking distance to Caesars?

If we could arrange transportation for attendees, is there an off strip restaurant you might recommend for a receptionthat might have a private room - the budgt is tight so the venue can be on the casual/home style side.

As an alternate plan we are thinking about renting a hospitality suite (somewhere ??) and hosting a small event after the ceremony but the Bride still wants a first dance and daddy daughter dance . A "friend" recently did a Vega wedding and were able to arrange early entrance to a Club and had their dance then were able to stay in the Club to party for a bit. Don't have the club name, location or cost. Any thoughts on this idea? Also, any experience with hospitality suites in Vegas? Can we bring in outside food and drink?

By trade I am a planner so this let's roll with it approach to wedding planning isn't working well for me. Hoping to nail down a few more details.

Thanks for the help!

Bz

Bazel in Las Vegas

Dining near St. Germain des Arts (Metro stop: Saint Michel)

A good freind has rented an apartment for a week in June that is located in the St. Germain des Arts area, very close to the Saint Michel metro stop). They are a family of 3; husband, wife and 7 year old son. This is their first trip to Europe (they will also be in London and Brussels). The whole family, including the 7-yr old, enjoy fine dining and can I would say they are a bit more adventuresome in their tastes than many Americans. No one in the group can speak a word of French, sauf que "bonjour et merci".

They are hoping to have a couple of "nice", memorable dinners while in Paris and beyond that are looking for suggestions that may in their neighborhood. They have a Metro pass so other suggestions easily found from a Metro stop would be great too!

Merci!

Bz

Bazel in France

ISO - Not too sweet/rich Chocolate Cheesecake Recipe

When I asked family what dessert they wanted Christmas night their response was Chocolate cheesecake. Dinner is going to be heavy, making Prime Rib.

Does anyone have a good recipe for a chocolate cheesecake that isn't too rich or sweet?

Thanks,

Bz

Bazel in Home Cooking

Recs for Vegetable Sides for Christmas Dinner

Cauliflower prices are high in Arizona too and the things are probably being grown within a 200 mile radius of our grocery stores. WTH?

Bazel in Home Cooking

Michael Symon's Pork Rack Recipe

I recently caught the episode where Michael made this rack of pork.

http://www.foodnetwork.com/recipes/michael-symon/roasted-pork-rack-with-zucchini-fritters-recipe/index.html

I am thinking of making this for Christmas Eve in lieu of Ham. I will have 10 people to dinner so I am guessing a 5 to 6# roast would be good. What I am not sure of is how long it will take to come to temperature. Although I have checked my oven temperature and it appears to be calibrated, it always seems that when I cook roasts I need longer than a recipe called for (using 2 different probe thermometers).

How long do you think this will take per pond to cook?
One reviewer thought to marinade overnight was too long and his port took on a bit of a ceviche (cooked by citrus) effect?

Any thoughts or suggestions? Anyone have a pork rack recipe you love and want to share?

Thanks,

Bz

Bazel in Home Cooking

What is your favorite standing rib roast recipe?

I've done a salt crusted rib raost the past few years and have gotten rave reviews.

http://allrecipes.com/Recipe/Kosher-Salt-Encrusted-Prime-Rib-Roast/Detail.aspx

Bz

Bazel in Home Cooking

Dr. Pepper Sheet Cake

I work with a couple of real goobers ... and one of them is having a birthday tomorrow. And while our office doesn't have a "tradition" of baking for one another, someone recently baked a birthday cake for a newer employee and I don't want Goober #2 to feel totally unloved by the office. Plus, it never hurts to get a deposit in the positive karma account!

So anyhow .. Goober #2 is from Texas (as is my DH) and I figure he would like a Texas Sheet Cake since you don't really see them real often where we live. I have found a few recipes online for a Dr. Pepper version but was wondering if by chance anyone had a favorite recipe they could share?

ALSO ... the recipe calls for Margarine and all I have around the house is Butter, what are the likely consequences of making this swap?

Thanks,

Bz

Bazel in Home Cooking

Pie Crust Question from a non-baker

While I enjoy cooking, I find baking challenging. I want to make quiche cause I have some really nice smoked polish sausage to use up and my brain decided to remember the quiche my mom used to make.

If you are making a savory pie and your crust recipe calls for sugar, should you omit the sugar?

Thanks for the help,

Bz

Bazel in Home Cooking

Yeast and Dairy Free Salad Dressing?

Currently following a strict yeast, gluten, dairy and sugar free diet (yep the eatin's pretty slim right now).

I am desperate for salad dressing ideas. I can have unfiltered apple cider vinegar only (no other varieties), no dijon mustard as it has vinegar in it, olive oil is ok as is lemon and lime juice. Most other condiments are a no due to sugar or salt.

I have been trying to think up some tasty combinations but am struggling. I have fresh parsley, basil, Thai basil and oregano in the garden. Tahini in the fridge which is ok, and some berries are ok ... so thought I might be able to comet up with some sort of raspberry vinagrette. And, I can do some avocado too.

Any ideas are REALLY appreciated. In hindsight, not only do I need salad dressin but I am also looking for marinade ideas too. I hate plain grilled anything....

Thanks,

Bz

Bazel in Home Cooking

Lentils & Salmon - ideas??

Bought Salmon for dinner but am also craving lentils. How would you prepare both in the same meal?

Need some ideas, please.

Bz

Bazel in Home Cooking

How long is Tahini good for?

I have a can of Tahnini in the fridge - how long should it be good for? I live in a warm climate so the pantry is too warm to store in.

Bz

Bazel in Home Cooking