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Cedar Plank Salmon...In the Oven?

This is definitely something I was considering. Would love to get a smoke on this before putting it in the oven. We have a good smoker available.

Mar 10, 2015
JENNYBEEAY in Home Cooking

Cedar Plank Salmon...In the Oven?

That's helpful...thanks for passing that on.

Mar 07, 2015
JENNYBEEAY in Home Cooking
1

Cedar Plank Salmon...In the Oven?

My preference was to do a large filet...for a group of 10 people

Mar 07, 2015
JENNYBEEAY in Home Cooking

Cedar Plank Salmon...In the Oven?

Would you advise cooking it on broil the entire way through?

Mar 03, 2015
JENNYBEEAY in Home Cooking

Cedar Plank Salmon...In the Oven?

Thanks for that straight talk....you are certainly right. Hadn't even thought of broiling since we use our grill so much.

Mar 03, 2015
JENNYBEEAY in Home Cooking

Cedar Plank Salmon...In the Oven?

I would like to cook a salmon filet on a cedar plank for Easter dinner but the carnivores in the group have already made first dibs on the outdoor grill. I can pre-smoke or "par grill" the salmon but can't finish it right before the meal on the grill because a bunch of porterhouse steaks will be on there. Can I successfully finish cooking it in the oven?
Thanks for the input...

Mar 02, 2015
JENNYBEEAY in Home Cooking

Oyster Rookie

Cooks offers Fanny Bay oysters most every day. Have you ever served them at home with success (on the half shell)? You seem very knowledgeable on this subject..

Oyster Rookie

Just curious...why wouldn't you serve them on the half shell? Safety? Flavor & freshness? Thanks for your response...

Oyster Rookie

Cook's has Fanny Bay most every day. That's a larger one, isn't it?

Oyster Rookie

I planned to buy them from Cook's on the day I'm serving them and they will be on the half shell. They will most likely be the Fanny Bay if I get them from Cook's. Haven't checked around that much yet.

Oyster Rookie

I've decided to serve fresh oysters as an appetizer for my Christmas dinner. Since I don't eat oysters, can I get some experts to weigh in on the best way to serve them? I'm getting them from Cook's Seafood in Menlo Park. Thanks for the help...

Substitute for pomegranate molasses?

Great recipe...thanks for passing that on. If I don't want to buy a whole bottle of molasses this is a great option.

Nov 18, 2014
JENNYBEEAY in Home Cooking

Substitute for pomegranate molasses?

That sounds delicious..

Nov 18, 2014
JENNYBEEAY in Home Cooking

Substitute for pomegranate molasses?

Thanks for that. Maybe I'll use a little balsamic vinegar too..

Nov 18, 2014
JENNYBEEAY in Home Cooking

Substitute for pomegranate molasses?

You did the hard work..thanks for passing your results on to Chow.

Nov 18, 2014
JENNYBEEAY in Home Cooking

Substitute for pomegranate molasses?

Great input..Cassis is in my liquor cabinet now. What else have you used the Pom molasses in?

Nov 18, 2014
JENNYBEEAY in Home Cooking

Substitute for pomegranate molasses?

I'm making a middle eastern spread for crackers that calls for pomegranate molasses. Does anyone know what a more common substitute for that might be? The recipe also calls for chopped olives, toasted walnuts, tarragon, olive oil & red wine vinegar. Thanks! (complete recipe in November 2014 Food & Wine)

Nov 17, 2014
JENNYBEEAY in Home Cooking

Bridal Shower Luncheon in Marin County....Venue Ideas?

Thank you. I will add that to my list of possibilities.

Bridal Shower Luncheon in Marin County....Venue Ideas?

I am hosting a bridal shower/luncheon in late August for approximately 25 women and would like to choose a location near Mill Valley/Sausalito/Tiburon. Cavallo Point is an option but wondered if there were any Chowhounders who had some alternate suggestions for a lazy (hopefully) outdoor luncheon with wine and food where we would have some privacy from other diners...??

Advice on Reheating a Potato/Mushroom Gratin

If time allows, would your first choice be to cook it once before serving..forgetting the reheating part? I have to remake my gratin anyway and am wondering about that...

Dec 18, 2013
JENNYBEEAY in Home Cooking

Advice on Reheating a Potato/Mushroom Gratin

You've convinced me to redo this. I will assemble and bake on the day of serving. Thanks for all your input...

Dec 16, 2013
JENNYBEEAY in Home Cooking

Advice on Reheating a Potato/Mushroom Gratin

Thank you very much. That's really good advice. I'll keep my fingers crossed that this turns out well.

Dec 16, 2013
JENNYBEEAY in Home Cooking

Advice on Reheating a Potato/Mushroom Gratin

Can I get some expert input on reheating a potato/mushroom that gratin that I cooked ¾ of the way through and froze yesterday? My plan is to thaw overnight in the fridge one day before reheating. Then, on the day I plan to serve it, I was going to put it in a 375 degree oven for approximately 90 minutes (tenting it for the first hour) then letting it rest for 15-20 mins. Does anyone have any comments on this? Would love to feel confident in my plan that it will be fully cooked/heated on time.

Thank you!

Dec 16, 2013
JENNYBEEAY in Home Cooking

Can I Substitute Beef Stock for Beef Broth?

Update...the jus turned out great. We used half & half..stock and broth. Here is the recipe in case anyone wants it...

http://www.chow.com/recipes/30234-slo...

Dec 15, 2013
JENNYBEEAY in Home Cooking

Can I Substitute Beef Stock for Beef Broth?

Thanks for your response. The recipe calls for 'using' broth to make the jus. I just bought (by accident) stock instead of broth. I am wondering if the jus (finished product) will still taste good if I make that substitution. Sorry for the confusion.

Dec 15, 2013
JENNYBEEAY in Home Cooking

Can I Substitute Beef Stock for Beef Broth?

The recipe has beef broth in it and I was planning to substitute stock. I was concerned about adding a concentrated product to a jus that was being reduced. I suppose I'll give it a try. Thanks for the input.

Dec 15, 2013
JENNYBEEAY in Home Cooking

Can I Substitute Beef Stock for Beef Broth?

Thank you...jus it is!

Dec 15, 2013
JENNYBEEAY in Home Cooking

Can I Substitute Beef Stock for Beef Broth?

I am making an au jus (a day ahead) for our Christmas prime rib. The recipe (from Chowhound) calls for beef broth. Can I substitute a quality beef stock instead? The recipe has us browning beef bones and then simmering them in liquid (including wine) until is is deeply flavored. Is it overkill to use the stock?
Thanks for your input!

Dec 14, 2013
JENNYBEEAY in Home Cooking

Spinach Gnocchi at Casanova

Has anyone ever replicated the spinach gnocchi dish from Casanova in Carmel? It is a lick-your-plate-clean dish. I would love to get a recipe is anyone has one...

Nov 09, 2013
JENNYBEEAY in Home Cooking

PERSIAN TEA FOR A DINNER PARTY

Ruthie...that's really helpful. Thank you very much for that information.

Jul 08, 2013
JENNYBEEAY in General Topics