Psst... We're working on the next generation of Chowhound! View >

Emme's Profile

Title Last Reply

Pistachio Ice cream at Rite Aid [moved from Los Angeles]

eight years later but...

seems the "authentic" ones are a pretty penny... cuisipro makes a similar product, but it's not the same one.

Jul 11, 2015
Emme in General Topics

Famous Recipes

Most of mine were already mentioned, but I didn't see Bonnie's Buffalo Chicken Dip... always sure to be finished at a gathering no matter how much you make.

From this site, Pear and Gorgonzola Risotto

May 09, 2015
Emme in Home Cooking

Food Scientist alert: What does baking soda do in this recipe?

without seeing the recipe it's hard to tell, but first question is really how you're measuring.... if everything is in grams (or lbs/ounces), it's easier to scale. i imagine you're having issues with the scaling of your leavening agents. they might be over leavened. but without more info, i'm stabbing at air...

Apr 03, 2015
Emme in General Topics

Potatoes for Passover

You can absolutely make, shape, and freeze, then bake from frozen on the day of... I'd knock down the temperature by 25 degrees, and expect them to take a few more minutes to bake.

Mar 20, 2015
Emme in Home Cooking

Using Spinach Powder

Feb 08, 2015
Emme in Home Cooking

Using Spinach Powder

how about into savory pancakes or waffles with caramelized onions/shallots and parmesan and herbs?

you could also mix it into some softened butter that you re-chill then roll inside a flattened chicken breast like a different take on chicken kiev.

i might also try making baked potato chips and combining the spinach powder with a little salt, pepper, onion powder and maybe garlic powder.

Feb 05, 2015
Emme in Home Cooking

Gluten free tea party ideas

you've got some great suggestions thus far, and i'll do my best to avoid redundancy. are you going any theme? my thoughts...

-roasted beet and sweet potato slices with rosemary, salt pepper and goat cheese
-chicken yakitori skewers - make or buy a gluten-free sauce to marinate and baste
-soup shooters - perhaps a roasted chipotle corn soup or a gazpacho or roasted pepper or butternut squash
-lettuce wraps with ground chicken/turkey, mushrooms etc
-shrimp cocktail?
-meatballs with a little dipping sauce (bind with almond meal)
-salmon croquettes- bite-sized - i make mine with boneless skinless salmon, pureed/finely grated onion, salt, pepper, parsley, egg and almond meal just to bind them - for parties i serve with a garlic butter cream dipping sauce

Anyone else crazy enough to bake with a preschooler?

Our neighbor and good friends have a four year old. She enjoys making cookies with me, especially because I set her up with paint (gel paste colors mixed with lemon extract) and let her decorate the cookies. She has also been repeatedly reminded that these are the only paints that one can paint on a cookie...

Last time she was here, her parents had a giant tub of neopolitan ice cream left over from her birthday, so we made those bizarre ice cream muffins -- equal parts ice cream and flour. I added a little baking powder. She loved them, and she could mix them herself. I would never make them for me unless i really doctored them up, but it was a great simple recipe for her. I also let her make special decorations for them out of fondant. She had a little trouble portioning the batter, so I offered to scoop and let her smooth the tops, so she felt she had a hand..

We'll probably make bread or pancakes next time...

Dec 08, 2014
Emme in Home Cooking

Favorite cooking task(s)?

Hand-making and rolling pasta dough. The simplicity of flour, semolina and egg, and the meditational bliss and challenge of rolling out the dough as thinly as I can possibly get it. Plus I know how happy it makes my OH, who likes homemade pasta with only browned butter, and occasionally garlic, on it.

I also enjoy laminating dough, and shaping pastries and breads.

Dec 08, 2014
Emme in Home Cooking

Sweet potatoes! Help me fulfill my dad's Thanksgiving request!

Wish I'd made these this year!

Nov 27, 2014
Emme in Home Cooking

7 thoughts for next growing season

We had the opposite experience re squash and cucumbers. We were really intending to plant only Zephyr squash this year, in terms of squash, but then OH bought yellow crookneck seeds for some reason, so I had room in a pony pack in the greenhouse and tossed a couple of seeds in a couple of cells. Lo and behold, that yellow squash outproduced the zephyr plants and almost everything else, except for the tomatoes and blackberries. I must've taken home well over 150 yellow crooknecks. Our cucumbers did well too, but although we planted both Poona Kheera and Diva varieties this year, i might only plant the Diva next year.

Will definitely plant a crimson red dry bean from Honduras, that a neighbor gave us seeds for. The seeds were second generation, so they grew extraordinarily well, and required very little from me. I had great fun picking the dry pods and shelling the beans. I like that I don't have to eat them right away, and there's no preserving required to eat them at a later date.

I will definitely grow Chinese Eggplant again, not so sure on the Casper Eggplant.

I will give melons one more shot, and if they don't work in 2015, maybe i'm not cut out to grow melons. sigh.

Blue Corn only, forget the Stowells.

Stick with Sun Gold tomatoes.

Focus on succession plantings for scallions, carrots, beets, etc.

Consider getting a male pollinating Hardy kiwi for my theoretically self-pollinating Hardy Kiwi.

Nov 21, 2014
Emme in Gardening

Thanksgiving--how many side dishes do you make for small groups?

for me, it's more so the holiday or occasion that dictates the number of side dishes, rather than the number of guests. thanksgiving to me means: chicken with gravy, stuffing, mashed potatoes, something yam- roasted or mashed likely, a roasted or steamed veg (green beans, broccoli, etc), and canned cranberry jelly (that's what i grew up with...).

Nov 21, 2014
Emme in Home Cooking

Inadvertently (kind of) bought white balsamic vinegar

if you like balsamic anyway, you might open it and taste it. see if you like the flavor, and decide whether to use it in your salad, as well as if you might have other uses for it. trader joe's has an all-inclusive return policy, so you have nothing to lose. personally, i use the stuff like it's water; it goes on my salad every day. love it. in savory and sweet applications.

Nov 06, 2014
Emme in Home Cooking

Surprisingly simple ingredients you make, never buy

Ditto. The thought would never occur to me to buy it.

Pistachio substitution in cake advice needed

Are you thinking about subbing a portion of it for some of the sugar and pistachios? Is it homemade or not, and what are the ingredients? if you made it, what are the ingredient ratios?

Oct 25, 2014
Emme in Home Cooking


as you can probably imagine the rent is exorbitant

Oct 18, 2014
Emme in Los Angeles Area


we're looking for the same… you can try though we haven't had luck there… wondering if our concepts could be complementary and conducive to splitting a space… looking forward to other responses!

Oct 16, 2014
Emme in Los Angeles Area

5 course meal

off of your prompt, i would make the following (knowing my boy, of course):

seared scallops over toasted beluga lentils with a drizzle of orange deglazed pan juices and walnut oil

homemade spaghettini with browned butter and garlic

chicken in a lemon caper sauce OR chicken in my blackening rub

green bean salad - green beans, edamame, and mozzarella with salt, pepper and a drizzle of grape seed oil

german chocolate cupcakes or mint chocolate chip ice cream

happy anniversary!

Oct 15, 2014
Emme in Home Cooking

Prices for Butter?

Last year at this time, butter was down to $1.79 per individual pound at Restaurant Depot. I could buy 30 pounds for $51.50 (1.72/pound). Butter is one of my highest ingredient costs, and its price significantly affects my profit structure. When it went over 3 bucks a pound at Restaurant Depot, you should have seen the near conniption I had in the refrigerator there. I stopped in to Smart'n'Final on a whim and found they had Alta Dena for $2.79. I wish I'd stocked up more, as butter is at 3.44 at Smart'n'Final and 3.35 at Restaurant Depot.

I know the president is busy with international affairs, but if they could find him a few moments to have a sit down with the cows…

Oct 14, 2014
Emme in General Topics

looking for produce

Second the produce mart. Sometimes Restaurant Depot has deals.

Oct 11, 2014
Emme in Los Angeles Area

What do you make with dark rye flour?

I use rye flour in rye lavash with caraway seeds that OH loves with hummus.

I have a good marble rye bread recipe - I think IIRC it's pretty close to Reinhart's recipe.

I have also subbed ½ rye flour for ap flour in my parisienne gnocchi as well. this looks interesting too if you prefer potato gnocchi

Oct 04, 2014
Emme in Home Cooking

35 minute dinner party prep

Along with the antipasto, you could toast up some bruschetta - can make the topping (or buy) ahead of time, then just slice bread and toast as soon as you start prep. That'll be ready in a flash, and will buy you a little time if you're running behind once guests arrive!

Oct 01, 2014
Emme in Home Cooking

Help me create a soup-centered lunch menu

if I were serving the butternut squash soup, i'd definitely serve it with oversize garlic and sharp cheese croutons, as well as some fried sage. Alongside, probably some spice roasted chickpeas, and a salad of shredded roasted brussel sprouts and caramelized onions, or a spinach salad with toasted walnuts, sliced grapes, sundried tomatoes, hearts of palm, goat or feta cheese and a lemon white wine or balsamic vinegarette. for dessert, an apple sorbet or gelato with some tuiles or florentines.

Either which way you go, it should be a nice autumny meal :-)

Oct 01, 2014
Emme in Home Cooking

Need help with high altitude cake problems!!

Are you definitely interested in doing a chocolate cake? I do my own incarnation of a WASC cake, using my own homemade "cake mix" instead of the box variant. I tweak a few other things here and there, and can easily suggest modifications for a chocolate variation, if you're interested. At 5400, I know people make no modifications at all to the WASC basic formula, but you might try a WASC, from the internet or I can post a formula. You can knock down the sugar a bit, up the flour and liquid a bit, and knock back leavening by a bit. You might try baking thinner layers (which you don;t have to split later :) ) at a higher temp to promote quicker setting and less time to over inflate and then subsequently deflate.

Sep 27, 2014
Emme in Home Cooking

What are your favorite recipes for bake sales (making and purchasing?)

Okay, so I have done a lot of events in which the estimated numbers have been close to what you're facing. Sometimes event coordinators are on, sometimes not. Depends how many other "vendors" will be there. not everyone will pass by your table. I'd aim to be able to offer 2000 total? I assume you won't be doing sampling?

Some tips -- The professional kitchen will allow you to make big batches of things in Hobart mixers (or another brand); however, unless the kitchen has a dough depositor, I caution you to be mindful of how many things you make, especially individual servings, that will require portioning. This will take up a significant amount of your time. I'd focus on bars and things that can be baked in large batches, then cut down. brownies, bars, cake squares (bake in sheet pans with extenders, frost, fill and stack and then cut up, faux s'mores (sandwich together graham crackers with marshmallow fluff and dip end in melted chocolate). if you do cookies, i'd highly recommend using a basic dough that you split up and vary the additions - it will save you on time and allow for more variations on a theme.

you've got a ton of savory suggestions as well - they will sell more slowly, but they'll be a respite from sugar from some. frittata cut into squares, lavash crackers (can be baked in sheet then broken up), flavored/spiced pumpkin seeds (onion and salt, or cinnamon, etc), maybe spanakopita (presumably these aren't all children looking for sugar), cheesy crackers, etc.

For the pups, try mixing peanut butter, some egg, some oats, some salt, a dash of cinnamon and/or parsley if you feel like it, cooked grains, etc spread and press thinly onto sheet pans and bake, scoring the bars for cutting before or half way through baking.

be patient if you've never been in a commercial kitchen or that one specifically. do test batches and make sure the ovens are baking properly. not that i say this from experience or anything… ;) good luck!

Sep 23, 2014
Emme in Home Cooking

Recipe for best pancakes ever (Cafe Luluc)?

I'm thinking of sending my SIL who lives in Brooklyn for recon, but… if I were to give it a go, i would try 2 different ingredient/production processes and 1 cooking method:
1. using cake flour, and separately beaten egg whites that are folded in at the end, and possibly baking powder…. possibly. i'd beat together my yolks and sugar. gently mix in cake flour (and salt and baking powder if using) alternately with milk or slightly beaten cream (?), then fold in some melted butter. beat egg whites with a little sugar and pinch of cream of tartar, and fold in.
2. a genoise cake batter method --- beat eggs and sugar until really pale and of a ribbony texture. then fold in flour/salt alternately with milk or cream / melted butter.
I'd try a flat griddle surface heated with a goodly amount of butter, pour on batter let cook for 30-60 seconds then cover with a lid and allow the steam to cook and set the rest, then remove the lid for 10 seconds at the end to crisp up edges once again. a massive pancake like that needs time to cook through, and needs to do so before the other side (the face down side) burns

Sep 22, 2014
Emme in Home Cooking

Home made hummous just not as good as restaurants

Ha… OH = Other Half for me…

Rye Lavash
100 g bread flour
90 g rye flour (you can increase ratio of rye to bread flour if you like)
½ tsp. dry yeast
½ tsp. salt
1 tbsp. oil
1 tbsp. honey
⅓ - ½ cups water (i usually only need the lower end of this)
Flaked or coarse grind sea salt
Caraway seeds

Mix it all up, using as much water as needed to get a moist dough that isn't sticky.

Knead it until it passes the windowpane test.

Let it rest for 90 minutes in a greased bowl.

Roll it out to about 1 foot x 15-16" -- i like mine as thin as possible. Let it rest for 5 minutes.

Sprinkle the top with flaked sea salt and as many caraway seeds as you like. Dock the cuts you want to make after it's baked. (Depending upon size of pieces you want… Sometimes I just bake the thing inserting a few holes to stop it from puffing up to one big bubble, and break it apart.)

Bake at 350 F for 15-20 minutes, until it's golden. The thinner you roll it, of course, the less time it will take to bake.

Hope that works!

Sep 03, 2014
Emme in Home Cooking

good places for "Meet & Greet" dates -- Brentwood/Westwood/WLA/Santa Monica

no longer doing the dance, but can suggest…

208 rodeo - nice outside patio and interesting people watching

via alloro - on canon has a nice patio/lounge/restaurant with good happy hour

scarpetta - at the montage happy hour nice patio

sidebar - which is at the beverly wilshire next to cut, good cocktails/drinks and great food

and of course, the obligatory and ageless, nic's martini lounge

Aug 03, 2014
Emme in Los Angeles Area

Whole Foods recommendations

I know for certain Beverly Hills. I believe Fairfax/3rd. Likely Wilshire and 23rd. I'd call the North Hollywood/Studio City location and Sherman Oaks as well since you're on that side of the city...

Jul 25, 2014
Emme in Chains

What is this vegetable?

looks like my bolted bok choy….

Jul 07, 2014
Emme in Gardening