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help me figure out a bacon crusted quiche!

yeah I'm totally bailing on the idea now. And maybe I'll just go with a very rich crustless quiche. I kind of got discouraged out of testing the potato crust because there's no cuisenart here and I don't want to grate everything by hand, but maybe I'll take a flyer and try it for the party.

It sounded like a fun idea but when I contemplated actually making it, it just sounded like a mistake.

Sep 08, 2014
kazhound in Home Cooking
1

help me figure out a bacon crusted quiche!

oo, this sounds really good, especially with the onion in with the potato and layering the cheese right on top...I also have potatoes here from my CSA at my inlaws so maybe will try this one instead of the bacon one!

Sep 07, 2014
kazhound in Home Cooking

help me figure out a bacon crusted quiche!

did you use the frozen potatoes? I am wondering how to adjust for making from whole potatoes. Also, One of my gluten avoiders hates goat cheese, so I'd want to substitute that too.

I might do this, but will have to think about it.

Sep 07, 2014
kazhound in Home Cooking

help me figure out a bacon crusted quiche!

should have posted links. Here's where I saw approach A:
http://www.notsodesperatehousewife.co...

and B: http://noteatingoutinny.com/2014/06/2...

A calls for draining off the grease, while B doesn't. I think B looks better in the pictures but it's really hard to tell. If the bacon in B is crispy, how did she get such a pretty slice out of it?

Sep 07, 2014
kazhound in Home Cooking

help me figure out a bacon crusted quiche!

Guys, I always rely on you for help for my parties and you always come through!

This time I'm having a party for my daughter's two year birthday. It's just going to be family, so we're only going to be about 18 people, and there are no little kids other than the birthday girl. It's going to be a brunchtime affair, so I was thinking of some quiches a big salad and mimosas. My husband rocks the pie dough so I'm set there. Several of our family members can't have gluten (for various reasons) and all of those people eat meat, so I was thinking of making a bacon crusted quiche. I read this online, and it really piqued my interest. Has anyone here done this? What is the right approach?

I read two:

A) using a regular pie plate, make a layer of an entire package of bacon. Put foil or parchment paper on top with pie weights (beans in my case), and bake until just about crispy, then add the filling.

B) put less bacon in a springform pan with a ring of bacon on the sides, add filling and bake.

What should I do? I like the idea of the thicker bacon crust of the first approach, but I have to think the way the bacon looks when you remove the sides of a springform pan would be great.

Would you make one with a zucchini "crust"?

I'm going to try approach A tomorrow just to see what it's like (I'm at my inlaw's house now and they don't have a springform pan anyway).

I'm consulting this thread for help otherwise (I might just make a strata in addition to the gluten free quiche(s) to save time day of:
http://chowhound.chow.com/topics/699485

thanks!

Sep 06, 2014
kazhound in Home Cooking

Do I just throw this grilled cabbage away?

This sounds really good to me, maybe I'll try it! The cabbage wasn't overcooked, and it was pretty lightly seasoned in the end. I think it also didn't fit with the meal we were having, which was grilled swordfish with basil/scape pesto pasta salad.

Jul 07, 2014
kazhound in Home Cooking

Do I just throw this grilled cabbage away?

yeah it's totally out of season, but by using the slow cooker it can cook all day without heating up the apartment. Also, spare ribs were on sale, and I had bacon in the fridge that had to be used up...

Jul 07, 2014
kazhound in Home Cooking

Do I just throw this grilled cabbage away?

no it was a beautiful fresh cabbage from my CSA that I had picked up earlier in the day. I think that's also what made me so sad about it.

Thanks for the idea - if it smells like stir fry, why not make it stir fry! I will think about it. Tonight I'm going to try to use up my red cabbage in a spare rib and apple slow cooker recipe

Jul 07, 2014
kazhound in Home Cooking

Do I just throw this grilled cabbage away?

I don't know, it's hard to describe. And I think it tasted like cabbage, but the smell really put me off. I probably ruined it for everyone else by announcing this fact after I tried it.

Maybe it would be ok in a slaw?

Jul 07, 2014
kazhound in Home Cooking

Do I just throw this grilled cabbage away?

nope, this isn't the problem, but good question!

Jul 07, 2014
kazhound in Home Cooking

Do I just throw this grilled cabbage away?

I got all excited after reading about grilling cabbage - we'd grilled bok choy with great success last week. We cut a beautiful cabbage into wedges and brushed it with olive oil, lemon zest and juice and salt and pepper. It looked great, but smelled... like old stir fry. Nobody liked it. And now I have a bag of it in my fridge leftover. Do I chuck it? Or is there something else I can do with it?

thanks!

Jul 06, 2014
kazhound in Home Cooking

help! self doubt about lamb tacos for tomorrow's party

thanks, everyone - the party was a hit! The chipotle chicken was a *huge* win and the lamb was too though it was less of the star. In the end I just marinated it with oil and garlic, and was glad as someone wound up bringing hummus and pita so people could swing either way with it. Next time I'll probably commit on a more special marinade though next time I'm definitely not breaking down a leg of lamb. You all were spot on about the taco toppings. whew! People also *loved* the quinoa salad which surprised me.

i always forget that my friends, while bad at rsvping are great at bringing stuff to parties, so we now have way more food and booze than we started off with! and all good stuff! yay!

Jun 07, 2014
kazhound in Home Cooking
1

help! self doubt about lamb tacos for tomorrow's party

ok, so I'm listening to everybody's wisdom, and stopped by the store to get appropriate topping. Had to buy salsa at this point, but whipped up some crema, got some radishes to slice, cilantro, avocados and grated cotija. our supermarket tortillas are surprisingly good, and I'll throw them on the grill to heat. I still haven't marinated the lamb but I did manage to finish trimming it and the chipotle chicken is smelling great! also the cake is out of the oven. Fingers crossed I have enough food, my people seem to not know how to rsvp

I'm also making a big quinoa salad, and have some veggies to grill (zucchini and asparagus, plus portobello mushrooms for vegetarians/vegans to put in their tacos). also, everything is gluten free, just in case!

also have hamburgers and hot dogs for any kids or taco haters that come.

help! self doubt about lamb tacos for tomorrow's party

ok, so we're having a party tomorrow and I picked up a boneless leg of lamb that I was sort of thinking of making into tacos. I started pulling the muscles apart tonight and only got half way (I forgot how much work that is!). I really wanted to have the small pieces of lamb to grill to get a better sense of doneness and also because people will be coming and going all day and it would be nice to throw pieces on the grill as people want to eat. Which I guess I'm committed to anyway now as it's half apart.

But now I'm having serious self doubt about what I'm doing. I was thinking of doing this marinade:
http://www.pithyandcleaver.com/?p=2194

but is that right? should I do something else? I'd be fudging the peppers anyway with ground chili powder.

I'm also making this chicken in the slow cooker tomorrow so I have kind of a backup meat that people can have whenever:
http://www.kissmywhisk.com/home/2013/...
I really like it (I just leave out the broth and use frozen TJ chicken thighs) and it's great with just avocado. And the sauce is already made.

But if I just grill the lamb without a marinade what will make it seem like it should go in a taco? I didn't make any slaw or anything, or salsa for that matter. Would a rub be better than a marinade? ack! help me chowhound geniuses! I won't have much time, as I have to make a cake in the morning and watch a toddler too.

Jun 06, 2014
kazhound in Home Cooking

What are you baking these days? March 2014 edition! [through March 31, 2014]

got my hamentaschen underway!

Mar 16, 2014
kazhound in Home Cooking

In need of a good marinara recipe

hahaha that's what I thought too! I just said that out loud to my husband before actually clicking on the thread. BTW I like my marinara the best (it's much like the above, with an onion and garlic and 2 big cans of tomatoes to one can of paste, the tiiiiniest pinch of sugar, oregano, basil and red chili flakes, I sautee the paste with the onions and garlic before adding the other tomatoes).

Feb 14, 2014
kazhound in Home Cooking

Oven ruins baked goods; sinkholes

also get a pizza stone. If you keep it in the oven it will take longer for the oven to preheat, but the stone will radiate heat once it's preheated, keeping the whole thing more consistent. At least that's what I find :)

leftover very runny/soupy polenta- cornbread?

I tried pancake batter today but forgot that I had parmesan in there and added a touch of sugar. It was weeeeeird. But fun to try! If I had left out the sugar and had some runny eggs over them they would have been good. I've still got some polenta leftover, so I might try some other of these suggestions!

karen

Feb 12, 2014
kazhound in Home Cooking

leftover very runny/soupy polenta- cornbread?

great ideas! Never would of thought of that or fritters! Hopefully I'll find the time tomorrow for some experimentation with it...

Feb 11, 2014
kazhound in Home Cooking

leftover very runny/soupy polenta- cornbread?

yeah, I hear you. I did put a decent amount of parmesan and butter in (the taste was great even though the texture was soupy. Anyway I'm in an experimenting mood, so I'll let you know when I get around to trying this. You're probably right but I just *have* to know for myself

Feb 11, 2014
kazhound in Home Cooking

leftover very runny/soupy polenta- cornbread?

I wonder what proportions to use for the cornbread - got any ideas? It has some butter in it but I'd probably add some more and an egg and some regular flour? Maybe I'll try these as corn muffins so I can bake a couple as tests and adjust the batter

Feb 11, 2014
kazhound in Home Cooking

Recent cooking fails?

of me and my husband, I'm the one with the engineering degree (with a programming background) and I'm generally the cook! My dad is also an engineer though and has the same attitude as the gentlemen described above. My theory is that math or cooking, it's all about interest. I can't stand it when my dad says he "can't" cook or when my mom says she "can't" do math. It's fine if they just can't keep their attention on it, just be straight about it.

As for my recent cooking fail, see my recent thread about saving watery polenta. Massive fail!

Feb 10, 2014
kazhound in Home Cooking

leftover very runny/soupy polenta- cornbread?

well, the meal is now done for which we wanted the polenta, and now I'm really more interested in transformation. could I actually make it into cornbread? or what about gnocchi?

Feb 10, 2014
kazhound in Home Cooking

Extra Peanut Butter

this dressing was a big hit in our household: http://www.ourbestbites.com/2009/07/t...

Feb 10, 2014
kazhound in Home Cooking

OK.... ok .. i'm giving it up, my secret way to cook polenta that is so easy you will do it again and again

my oven is pretty good - I checked my in oven thermometer when I saw that the pot was still so runny and it was dead on. Maybe it's my polenta, which is a little old? I've made polenta with milk in the past with no ill effects (though not from this recipe)

Feb 10, 2014
kazhound in Home Cooking

OK.... ok .. i'm giving it up, my secret way to cook polenta that is so easy you will do it again and again

yep! that is what I was going for. I did add 5 cups of water and 1 cup of milk. I cooked it at 350 for 40 minutes, then when it was so watery I put it back for another 20 or so, blasting it for another 5 minutes at a much higher temperature as dinner was already late.

Feb 10, 2014
kazhound in Home Cooking

leftover very runny/soupy polenta- cornbread?

hey, I made the oven baked polenta recipe from this thread and mistakenly used the full 6 cups of liquid since few people posted who wished they had added more liquid. the polenta was almost inedibly watery (I went and posted my result on that thread, of course). and even after a night in the fridge it wouldn't hold together enough to fry in patties. so what to do with it?

could i make cornbread by adding flour and an egg? something else? or just toss it?

the flavor was good, the texture was just...porridge.

thanks!

Feb 10, 2014
kazhound in Home Cooking

OK.... ok .. i'm giving it up, my secret way to cook polenta that is so easy you will do it again and again

don't use the full 6 cups! I read this thread and saw a few people who wished they had added more liquid, so that's what I did and the polenta was almost inedible...

Feb 10, 2014
kazhound in Home Cooking

Do you remember what the first dish you prepared from a recipe was?

mine was in the breakfasts realm too I think, and this thread reminded me to post the recipe to the pancake thread:

http://chowhound.chow.com/topics/638792

I think the recipe is otherwise lost to the seas of time. I'm not sure how old I was when I started making that, but I was pretty young. And I just made them today for my 17month old daughter!

The other recipe that was maybe my first was one that I brought home from kindergarten around thanksgiving "Grandmother's Cranberry Bread". I still make it every thanksgiving and it's always a hit. Very orange-y

Feb 08, 2014
kazhound in Home Cooking

I'm looking for perfect recipe for pancakes

I'm back to my old favorite the Sensible Pancake, and out of curiosity tried to search online for the recipe - with no luck at all! So in case anyone else goes looking for this recipe, I thought I'd post it:

1 1/2 c flour
1 tsp salt
3 T sugar
5 T baking powder
1/2 c wheat germ
2 c milk
2 eggs
1/3 c veg oil

mix up the flour, salt, sugar, and baking powder, stir in wheat germ

mix up liquid ingredients, add to the dry, making sure to leave some lumps in the batter.

I *love* these pancakes, they're flatter than the fluffy ones but have a lot of flavor. We usually half the recipe and add berries or bananas too. The recipe came out of some 70s cookbook that I think came with the children's worldbook encyclopedias

Feb 08, 2014
kazhound in Home Cooking