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escondido123's Profile

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Egg entrees for egg haters?

You can add a beaten egg or two to almost any pasta dish -- I saw one recently that was asparagus, tomato sauce and bacon -- with the eggs added when it was basically done. Made the whole thing kind of creamy.

Apr 14, 2014
escondido123 in Home Cooking
1

cutting avocados??

I live in avocado country. If you cover the cut half with a film of olive oil, then wrap and refrigerate it should be fine.

Apr 09, 2014
escondido123 in General Topics

What else can I do with kale and swiss chard?

I was never a big fan of Swiss chard until I combined it with ricotta. There is something about the play of those two flavors that makes the chard wonderful. You can do it with pasta, in a torta or just as a side. Wonderful duo.

Apr 08, 2014
escondido123 in Home Cooking

March 2014 Cookbook of the Month - Stir: Mixing it up in the Italian Tradition: A Passion for Pasta (111-175)

This looks like a dish that just doesn't have enough moisture/fat. Maybe cream with the mushrooms and the arugla cooked into that. Then a thin layer of cream over the crespelle during the quick bake.

PS I find an old-fashioned blender makes the best crepe batter.

Mar 26, 2014
escondido123 in Home Cooking

private chef

That seems reasonable to me. It's somewhat equivalent to interior designers creating plans for a new kitchen. If you go with them, the plans are discounted/free. Otherwise, you pay for their time and effort. And don't forget the chef has to buy the ingredients.

Mar 26, 2014
escondido123 in Not About Food

STUFFED PASTA - Home Cooking Dish of the Month for March 2014

I made crespelle for Christmas Eve and they were outstanding. First made the crepes using a batter of egg, milk, flour and olive oil. Then mixed together a filling of whole milk ricotta, mozzarella and parmigiano that went on the crespelle that were then rolled and put in a baking dish. Topping was a good amount of Parmigiano and then heavy cream so each one was coated on the outside but not puddled in the dish. Baked in a hot oven for about 10 minutes or until brown and puffed. Amazingly good -- and I would say even better with a little gorgonzola inside (one of the guests hates blue cheese so skipped it.)

Mar 26, 2014
escondido123 in Home Cooking

Garlic Press - do you believe in them?

Garlic slicer is great when I want a lot of very thinly sliced garlic. http://www.bedbathandbeyond.com/store...

Mar 25, 2014
escondido123 in Cookware

Routine broiler pan cleaning tips needed

Soaking with Dawn and hot water is fine. But get yourself a pack of these and your cleaning will be easy -- wish I''d discovered them years ago.

Mar 25, 2014
escondido123 in Cookware

Minestrone

I start with chopped bacon, then a mirepoix of carrots, celery and onion. Once that has softened, I add vegetables -- ones that need more time go in first, then those that need less. Chunk carrots, green beans, shredded head of cabbage, green beans, zucchini, half a can of tomatoes, a can of white beans and big chunks of Parmigiano rinds. No stock, just water, and a good amount of salt and pepper and no herbs. I may also add potatoes and maybe peas. If I want pasta, I cook that separately since there are always leftovers and I don't want mushy pasta the next day. Never green peppers, though if the corn is fresh and sweet I'd put some in at the end. (I don't think of this as a tomato-based soup.) Serve with a good grating of Parmigiano.

Mar 12, 2014
escondido123 in Home Cooking

Haricot Verts. Really?

Never heard it pronounced as "fort" and doubt that people would know what I was talking about. Will stick with "fortay."

Mar 12, 2014
escondido123 in General Topics
6

Haricot Verts. Really?

So how do you pronounce forte?

Mar 12, 2014
escondido123 in General Topics

Surviving a kitchen renovation (without gaining a hundred lbs and/or losing your mind)

Don't let them start the demo until everything for the new kitchen has arrived and been examined. Not enough tile and a damaged sink set my sister's reno back a month, after it had already been gutted.

Mar 09, 2014
escondido123 in Cookware

Surviving a kitchen renovation (without gaining a hundred lbs and/or losing your mind)

So true. Washing pots and pans in a bathroom sink is tedious, doing them in the bathtub kills your back. Having someplace where you can have a big container of hot soapy water on a counter makes a huge difference. Also, a hot plate or electric skillet and electric tea kettle come in really handy.

Mar 09, 2014
escondido123 in Cookware

Can Atlas pasta maker use Imperia attachments?

Does it slide on just like the Atlas attachment? If so, it should work. I'd just give it a try. (I must admit that I cut my pappardelle by hand.)

Mar 03, 2014
escondido123 in Cookware

Olive oil dispenser for easy cooking

I do the same thing. The bottle I'm using now is a tall, slim one that once held an expensive grappa. Not too heavy and easy to hold, the bar pouring spout stays in tight but is easy to remove for refill.

Mar 01, 2014
escondido123 in Cookware

What Makes Customers Think its Okay to Stay Past Store Hours?

I worked at a store in the mall where we had the room to stack up a lot of merchandise in the vestibule. We sold kitchen equipment so that was where we would stack up toasters ovens and such. I always opened alone and would wait until 10 on the dot to open the doors, hoping I would have time to push those little towers out the door. Half the time folks would push by me so there I am trying to watch the store and get things organized -- but they couldn't check out until I was behind the cash register. If you haven't worked retail, you don't have any idea how crazy we are as customers.

Feb 21, 2014
escondido123 in Not About Food

How to clean a pasta machine

No water, nothing wet. It may seem ok when you give it back, but it can and most likely will rust because there are so many spots you can't dry out. If you used wet stuff, hit it with the hair dryer and turn the crank in the hope that you can dry it out.

Feb 21, 2014
escondido123 in Cookware
1

I love to cook from scratch but every now and then I can't resist...(insert name of convenience food here)

Born in New Jersey, raised in Southern California. Always called it Kraft Dinner.

Feb 17, 2014
escondido123 in General Topics

What Makes Customers Think its Okay to Stay Past Store Hours?

Personally, if I came to a place late -- must admit that is something I never do -- and saw that they stopped taking orders at 10:30 and closed at 11 I would go someplace else or ask to have the order to go. I used to work in retail and I was always amazed at the people who showed up 5 minutes before closing and figured they could browse as long as they wanted. Folks being paid a low wage are not lackeys for those with poor time management skills. If you want to eat late, find a place that is geared to your needs rather than making someone stay open just to serve you.

Feb 12, 2014
escondido123 in Not About Food
10

What Makes Customers Think its Okay to Stay Past Store Hours?

I sympathize with your predicament. But you shouldn't be mad at the customers since no one has told them they should leave. As you noted, the problem is between you and the boss so it serves no purpose for you to take it out on the customers. What would be reasonable is to have a sign that says something like "Last order taken at 10:30, cafe closes at 11:00." Then you could go around to tables at about 10:50 and remind people you are closing in 10 minutes. But if your boss won't allow that you either need to find another job or learn to expect that people will stay. I would ask all the folks criticizing you how long they think people should be able to stay. If I go into a restaurant that closes at 10 at 9:45, do I get to stay and order whatever I want for as long as I want? Do I get to stay until midnight, 1 am? There need to be limits.

Feb 12, 2014
escondido123 in Not About Food
1

Cooking Ministry - Where can I do it???

I taught cooking classes through my city's recreation department. They have basically a kitchenette which was useless for teaching so I created my own kitchen in one of the community rooms. I set up conference tables to form a square. The students sat on three sides and I made the forth my "kitchen counter." Put down a big chopping board, brought an electric skillet and everything else I needed -- knives, food processor, mixing untensils etc. I did everything in front of folks, only using the kitchen to bake something in the oven or let something braise or boil water. (I made lasagna, risotto, pasta dishes.) I would have people come up and help and we all certainly got something to eat. FYI Odds are you will need to get a Food Handlers license so check with your Health Department for the details.

Feb 12, 2014
escondido123 in Not About Food

In need of a good marinara recipe

My recipe is much like yours. When I have time I use whole garlic cloves and then once it is cooked put everything through the food mill. Herb varies with dried oregano in the winter and fresh basil in the summer if I have it.

Feb 12, 2014
escondido123 in Home Cooking
1

Help me plan a dinner around a long list of allergies!

I personally would stay away from a dish with anchovies because so many people don't like them but would assume they would not be used.

Feb 11, 2014
escondido123 in Home Cooking

Food Processor vs Grater

I use my food processor a lot for making pastes, doughs etc. and chopping hard cheese but I never use the grating or slicing attachments. For those I use either a box grater, a mandoline or a knife.

Feb 11, 2014
escondido123 in Cookware

Do all risotto recipes take a long time to make?

I often make risotto for company when we're having a casual dinner in the kitchen. Instead of doing it on the stove I use an electric skillet at the island so I can be part of the conversation while cooking. Saute the rice, have a sip of wine, add a ladle of stock, another sip of wine. Repeat until rice is ready.

Feb 07, 2014
escondido123 in Home Cooking

Braising basics

Default would be lid on so fan would make little difference and you want to maintain even heat so put it in the middle of the oven. You would not use enough liquid to cover the lamb, but you need to check periodically to make sure the liquid hasn't all evaporated. Some recipes have you uncover it toward the end for browning and to reduce the liquid to more of a sauce. Hope that that helps.

Feb 04, 2014
escondido123 in Home Cooking
4

Wedding appetizer buffet with no electricity

If you think of it as a picnic, it gets pretty easy.

Feb 03, 2014
escondido123 in Home Cooking
3

Wedding appetizer buffet with no electricity

When I saw the mention of horse shoes, I said "Fried chicken!" Maybe even KFC.

Feb 03, 2014
escondido123 in Home Cooking

We were kicked out of a restaurant because.....

I posted a long time ago that my husband and I brought tiny containers of kosher salt and olive oil to a couple of restaurants, and once brought our own cloth napkins to a place that had a great patio (empty but for us each time) but provided puny paper napkins. At the time, I was pilloried by the folks here as some kind of nut case..................

Feb 02, 2014
escondido123 in Not About Food
1

What's the best way to bring sorbet up to serving temp?

I've had some luck with the microwave.

Jan 30, 2014
escondido123 in Home Cooking