RUNNERFEMME's Profile
Dry aging beef tenderloin - did I ruin Christmas dinner?
rainey is right on. take a sharp knife and shave the thinnest layer of dry beef possible. proceed.
Stuffing made in a muffin pan?
Got it. Thanks, John E! My hubby will my stuffing guinea pig.
Stuffing made in a muffin pan?
do you add any extra liquid or just your usual recipe in a muffin tin? i suppose the cooking time will drastically be reduced - but i can eyeball it.
Best Italian Restaurant in Little Italy or Fells Point
lawhound! i completely forgot about cinghiale. it is wonderful, i agree. BUT if someone is going for a more "little italy" type of experience -- you know, smaller, more neighborhoody kind of place, this is definitely not it. no question the food and service is excellent, but it's also a "beautiful people" type of place.
Stuffing made in a muffin pan?
i'd love to say it was my idea, but it ain't. i really think we need a "like" button...
Your most requested recipe from Thanksgiving/Christmas dinners
jen kalb - i pinch off the stems and leave them intact. simple.
Cappuccino after dinner? A-ok or a no-no for "authentic" Italian dining?
gembellina - so funny. i had the same exact thought. when have i ever had a wonderful meal after which i thought, "gee, wiz, i'd like nothing more than a belly full of milk right about now." ???
Cappuccino after dinner? A-ok or a no-no for "authentic" Italian dining?
no - northern jersey
Best Italian Restaurant in Little Italy or Fells Point
Sotto Sopra is good, I agree, but Aldo's (on HIgh Street in the heart of Little Italy) is a very elegant and superb dining experience. I prefer it.
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Sotto Sopra Restaurant
405 N. Charles Street, Baltimore, MD 21201
STUFFING MUFFINS - anyone tried something like this?
Hi, Tom P - I posted a similar question at http://chowhound.chow.com/topics/816478 Someone kindly posted a NYT recipe. I am thinking of doing it this year too.
One night in Princeton
Nursemegg - i have been there and agree it's lovely! I had the chilled seafood salad for lunch and it was really quite good.
Cappuccino after dinner? A-ok or a no-no for "authentic" Italian dining?
Yes, but not since i was too young to notice or give a hoot. :)
Cappuccino after dinner? A-ok or a no-no for "authentic" Italian dining?
I'm sure that's true to some extent, but last night I was offered a cap by the waiter. Just wondering what is "real" - as far as whether that's typical in Italy or whether it's considered a breakfast drink.
Cappuccino after dinner? A-ok or a no-no for "authentic" Italian dining?
I was always taught that cappuccino is a breakfast drink,but I keep finding that Italian restaurants, even high end white tablecloth establishments, serve cappuccino after dinner. Do folks in Rome cap off a meal of bolognese and broccoli rabe with cappuccino? Or is this an instance of Americanization of foreign foods?
Stuffing made in a muffin pan?
Awesome, thanks! Looks like I can easily convert my usual recipe to make it work - plus I'm sure my hubby wouldn't mind being a guinea pig this weekend!
Stuffing made in a muffin pan?
Anybody ever done this for Tday? Does it work or come out too dry? Do you add more liquid to compensate? I like the idea of more crunchy per serving and it might be a cute and easy presentation for the family (including kids).
Down with the mashed. Up with the galette. Heresy or a welcome revolution?
Really and they don't get gluey?
One night in Princeton
Thank you so much, everyone - and thanks so much, BigGeorge, for the train station clarification!
One night in Princeton
I'm in New Brunswick for two nights for work. I will be able to get to Princeton for one of them. I love all food. I'm looking for dinner ideas. Suggestions welcome! Also, anyone know whether I would be able to walk or taxi from the train station?
Your most requested recipe from Thanksgiving/Christmas dinners
I've been looking for a make ahead mash recipe. Will you pls share?
Your most requested recipe from Thanksgiving/Christmas dinners
I never thought of using frozen pearl onions. Genius.
Your most requested recipe from Thanksgiving/Christmas dinners
Here is the original recipe. http://www.foodandwine.com/recipes/caramelized-onions-with-chestnuts-and-prunes
I used dried black mission figs in place of the prunes. I buy chestnuts and roast and peel them. The recipe also requires tinkering for the caramelization. I let the onions caramelize for considerably longer than the 30 minutes suggested in the recipe, adding more butter and cognac as my instinct tells me to add. A pat here, a splash there. I also make this the day before Tday and reheat gently in the oven. Take care not to heat (or reheat) on too high a stove or oven temp - the sauce will break. One year, I could not find cipollines, so used a combo of shallots and pearl onions with success. Enjoy!
Your most requested recipe from Thanksgiving/Christmas dinners
Not a chutney. All the ingredients are used whole. Let me get the recipe and post it. Stay tuned...
Your most requested recipe from Thanksgiving/Christmas dinners
A dish I make of caramelized cipollines, roasted chestnuts (not steamed), and figs with a buttery cognac reduction. It's an old Food & Wine recipe that I tinkered with. (The recipe calls for prunes, not figs, and I do a few other things different..). Always a hit and makes great leftovers.
Down with the mashed. Up with the galette. Heresy or a welcome revolution?
You know, antimony, you reminded me that I, too, have the one-oven-dance issue. Maybe I'll demo a partial make-ahead mashed recipe this weekend and see how it works if I boil, mash and butter in the morning and wait to add heated cream and salt in the evening and reheat over double boiler. If that works, my sister will be happy..she is really the only one with a mashed potato requirement.
homemade tomato sauce - what do YOU do?
How timely. I'm making mine tonight. I start with olive oil and the carrot/onion/celery mirepoix (much heavier on the onions than the carrots and celery) in a dice. Let it soften for about 8-10 min. Add garlic - how ever much you like and maybe some shallot if I have one. A little kosher salt, fresh thyme or herbs de provence, and a good couple of shakes of red pepper flakes (my husband and I like it a little spicy). Let it sauté on medium to lowish heat for a while, careful not to burn garlic. I add some vermouth (dry) - let it cook off. I add canned Marzano tomatoes whole and then use kitchen shears to snip them into chunks right in the pot. Several grinds of black pepper. Done. I don't blend - like it chunky.
4-5 cups of sour cream - what the heck should I do with it?
Really? You can freeze sour cream?.
