twinmommy's Profile
Why is my Joy of Cooking rolled cookie dough crumbly?
I added milk b/c I saw that as a tip on various sites for too dry doughs. The dough is sitting overnight so I'll definitely see how it rolls tomorrow. Thanks for the feedback- I do appreciate it!
Why is my Joy of Cooking rolled cookie dough crumbly?
I followed the recipe to the tee (2 1/2 c flour, 2 eggs, stick butter, 1/2 c sugar, etc.) and got a bowl of crumbs that I had to press together and add some milk to in order to get it to hold together. Now it's sitting overnight in the fridge. I don't make rolled cookies often- are some doughs just crumbly like that? Or is it a sign that I didn't beat something long enough or in the right order (although I followed the recipes sort of rudimentary instructions).
I'm baking cookies tomorrow w/ my kids for their bday so any advice or a recommended recipe I can whip up tonight would be much appreciated!
What should I teach my 5 year old grand daughter about cooking?
When I was a child, my grandmother let me help her make the soup dumplings. They were dense German dumplings- just flour, egg and water. She's put some on a wooden spoon and then let me scrape off a regular spoon full into the simmering soup. We'd put the cover on and wait and voila- dumplings!
What did you learn about cooking or food from this Thanksgiving?
I learned to skip the nibbles. People come for the main attraction and aren't interested in ruining their appetite beforehand. I also learned I still don't have turkey figured out. I bought a frozen butterball, dry brined it for 4 hours or so, realized I should not have done that and rinsed it off. During cooking, checked it at 2 1/2 hours and it was about 185 degrees!!! Let it sit for 1 1/2 hours before carving and it was super moist. Did the brine counteract the overcooking? Did the long rest do it? Who knows...
Help! Salted my self-basting bird earlier today before realizing you don't do that! I
I just washed it off. It was in the brine (less than 1/4 cup of salt for a 15.6 lb. bird) about 4 hours. Should it be okay??? Any advice/insights appreciated!!!
Favorite Healthy School Snacks to Pack for your kids??
As far as snacks go, I just tried out the Kashi peanut butter granola bars for my first graders and they loved them. I also tried out those mini rice cakes that come in different flavors but those did not go over well. The usual snack rotation in the lunch box is cheese crackers, goldfish, ritz crackers, pretzel sticks, Pirate's booty, so I've been hunting the aisles looking for new ideas.
For mains, we do sandwiches, hard boiled eggs, soup in thermoses (canned alphabet vegetable soup and Italian wedding or homemade lentil), sesame noodles made w/ whole wheat spaghetti, bagel and cream cheese, sometimes w/ smoked salmon, apples w/ peanut butter, yogurt.
For fruit or veggie- usually fresh berries, apples, applesauce or strawberry sauce, mandarin oranges from the jar, carrots with ranch dressing
Question about mango chutney in curry
I have some mango chutney and some skinless bone-in chicken pieces. How would you go about doing a curry with the chutney? I have garlic, ginger, spices, canned tomatoes. Just need a good recipe for putting it all together. Thanks for your help!
Babbo - Service and Menu Question
My mom and I were there recently and had terrific service even though we didn't order a lot and shared a quartino. I wouldn't worry about it. I would avoid the grilled octupus and beef cheek ravioli- neither were anything to write home about. Lamb's brain w/ poached egg was interesting and pig's foot was very tasty.
1st Birthday Party Cupcakes
Don't know of any cupcake recipes off the top of my head, but I saw a yummy looking apple and yogurt cake (sliced apple topping- so pretty!), on the Chocolate and Zucchini blog that she made for her nephew's birthday cake.
Oh it just occurred to me that apples might not be such a good idea for baby. But as they're cooked and softened (and could be removed if need be), it would probably be fine.
Please help a new mom who's new to cooking too
Hi and congrats! I didn't know how to cook much of anything until I was at home with my newborns. I started with soups, which is a good way to learn some knife skills. Once you get good with chopping, dicing, and mincing, cooking isn't such a chore. I bought Mark Bittman's How to Cook Everything and highly recommend it. It's huge and not every recipe is a hit, but if you've got ingredients in your pantry/fridge you're trying to figure out what to do with, he's likely got several recipes for you. He goes by ingredient and then gives multiple recipes and variations.
Quick easy dinners: fish fillets topped with dijon mustard, or olive oil, salt and pepper, or dipped in milk and coated in bread crumbs then drizzled with butter, in the oven at 425 degrees for 10-15 minutes. When you can stick a fork through it without it springing back at you, it's done. Or top with tomato slice and fresh herbs, drizzle olive oil, wrap in foil and bake. Shrimp- saute on stove top with minced garlic and halved grape tomatoes.
Bone in chicken pieces- saute diced onions, sliced carrots, minced garlic until softened, add chicken pieces, season all with salt and pepper and whatever other dried or fresh herbs or spices you like (thyme is good), add chicken broth or canned diced tomatoes with juices, cover for 20-30 minutes on a simmer.
Get a Foreman grill and make salmon and lamb burgers. Chop up raw salmon fillets by hand or in food processor with mayo or tartar sauce and dill, s and p, form into patties and refrigerate for at least 15 minutes, put on foreman greased foreman grill on level 5. Combine ground lamb and oregano, s and p, grill patties on foreman grill, top with feta cheese and sliced tomato.
I also think you'd love Everyday Food. Hope this helps...
Daytona Beach for Birthday
The restaurant with the rep when I was growing up there was La Crepe en Haut (sp?), in Ormond Beach- 10 to 15 minutes north of DB on Granada off of A1A. Don't know if it's still there or still regarded as highly but maybe some other posters can chime in.
Good Vietnamese near Disney?
I know that there's an area near Colonial/Mills with a concentration of Vietnamese restaurants but I'd rather not make that drive (we're staying on site). Is there anything decent closer to Disney- just looking for some pho but would be happy with more extensive menu. Any suggestions appreciated!
Uses for fresh tumeric?
I haven't dealt w/ fresh turmeric but I'm assuming you just mince it and use it like ginger- ?? I use the dried for brown rice, just to add color and for the health benefits I've read about (good for skin issues like eczema, etc.)
What to do w/ ground chicken for dinner?
I have some fresh ginger, onions, garlic, crushed tomatoes, bread crumbs, parm cheese, rice on hand. I thought of ginger stir fry or italian style meatballs but would really like to try something beyond the obvious. Any ideas??
Martin County/Treasure coast (and beyond!)
Just had dinner with friends the other night who mentioned the restaurant had a new name, new owners/management. Haven't been there since the change but if we go, I'll post.
Martin County/Treasure coast (and beyond!)
You didn't mention Vietnamese, but thought I'd mention that there's a great Vietnamese restaurant in Port St. Lucie. Just south of Tiffany on US1 in a plaza with an Aaron's rent to own and goodwill store. Tiny hole in the wall place but food is pretty good- pho, bun, crepes, curries and stir fries.
For homey Italian, Mario's on US1 in Stuart. Italian family own and run the place. Nothing fancy but everything is cooked and seasoned very well. Calamari is always tender and not greasy, dishes aren't oversalted, etc.
There's a relatively new Indian restaurant in PSL in a plaza on US1 called Curry and Merry. I don't really know much about Indian food but I've heard it's frequented by Indians which I take as a good sign.
Steak- peter's in jensen beach.
The butcher shop mentioned previously is Prime Meats, next to Cassidy's Linens.
Crown Liquors has a cheese case- if you want fresh cut cheese, I guess that's the place to go. If you don't mind pre-wrapped, you'll get better prices for manchego and parm/reg at BJ's club. Happy hunting!
Martin County/Treasure coast (and beyond!)
Husband and I have always loved Courtine's but made the (costly) mistake of having New Yr's Eve dinner there. Set menu of steak/lobster or sea bass and cold seafood appie, goat cheese/salad, sorbet, champagne, dessert. Lobster was rubbery as was sea bass. Big disappointment as we love this restaurant. Hoping this was an anomaly but just wanted to let everyone know.
Need rolled cookie advice re: sticky dough
I tried the cook's illustrated recipe for sugar cookies. It looks pretty similar to other recipes for basic cut out cookie dough- 2 1/2 c flour, 2 sticks butter, 1 c sugar, 1 egg and 1 yolk, 2 t vanilla extract, 1/2 t salt
I mixed, formed into disk, and ended up refrigerating for about 24 hrs. Attempted to roll between lightly floured pieces of parchment paper but it was a sticky mess.
With another disk, I tried rolling out on one sheet of paper and had to keep adding flour when turning as it was also sticking. Tried to lift off the rolled dough in order to refrigerate it for a bit before cutting. Couldn't get it off the paper - too sticky.
I still have some disks left in the fridge but am feeling very discouraged- they say not to add to much flour but it's a big sticky mess even w/ the flour- What am I doing wrong???
Latkes with frozen shredded potatoes?
Thanks to both of you for the suggestion. I ended up doing a test run w/ the frozen potatoes and they turned out ok. I hadn't thought of the dairy case- thanks!
Latkes with frozen shredded potatoes?
We can't bring pre-made things into the school - has to be made on premises or store-bought. Thanks though.
Latkes with frozen shredded potatoes?
I'm making latkes for two kindergarten classes- have less than an hour and can't do any prep at home. The teachers suggested the box mix but said I could explore a way to do grated potatoes. I don't think there's any way to do fresh b/c I can't do any prepwork at home and don't have much time. I see recipes on line using frozen hash browns. Has anyone ever tried this? If so, how do they turn out? Any input would be much appreciated!
Anyone ready to discuss the seder menu?
I freeze chicken soup ahead of time. I also usually make a meatball appetizer and freeze that. I make chicken, hard boiled eggs, and charoset the day before, matzo balls the day of. (I think I have frozen matzo balls in the past w/o any problems, but they are relatively easy to make the day of and pop in the soup as you're warming it). I also make a dessert the day before- usually matzo crackle (that chocolate covered matzo stuff that some people refer to as crack b/c it's so addictive) and then do all prep work for fruit and veggies the day before. I'm thinking of making mini salmon patties this year instead of gefilte fish. I like your idea of ratatouille. I usually do asparagus and mushrooms b/c people don't seem to mind eating them at room temperature, so I can make them a few hours before we start and just have them ready to go.
Port St. Lucie recs
There's a great Vietnamese place just south of US1 and Tiffany (in a plaza with an Aaron's rent to own, Wendy's and a Goodwill). It's a hole in the wall but food is good.
I haven't been but I've heard good things about a new Indian restaurant also on US1 (not sure of the cross street) called Curry and Merry. Both are in PSL
In Jensen Beach, there's Peter's steakhouse, which has a Peter Luger style menu. The steak is terrific. In Rio, there's Ian's Tropical Grill, a seafood place with great food and ambience. Courtine's in Stuart is also terrific- continental.
good restaurants near Jensen Beach
Courtine's in Stuart- not far from downtown Stuart. Continental. Terrific food and service. Second the Peter's recommendation. I've eaten at Peter Luger's in NYC and this comes close and is better atmosphere wise. The Bistro in Jupiter off US1.
Key West Update
Just spent a week in Key West and wanted to give a report.
The Good: Flamingoes Cafe- Had a great breakfast there. The waitress was a ray of sunshine. She brought out crayons and paper for the kids right away and chatted expertly with them. They serve Baby's coffee which is very smooth. A couple of our party had the poached eggs and raved.
El Siboney- Good food. Reasonable prices. Bit of a wait. I don't think this place is as awesome as so many people say it is. I think it's just the lack of restaurants in this price point that cause people to rave. That being said, there's nothing wrong with the food. It's good. The portions are generous. I'd go back.
Meteor Smokehouse- Smoked pulled chicken and meatloaf dishes were satisfying but husband did not like his brisket. Schezuan style green beans were the best thing there, sweet potato fries were crispy and nicely seasoned. I have to say though that the mac and cheese was criminal. It was boiled mac and no cheese! Also could do without the nearby smokers but I guess they can get away with it when the tables are next to the bar.
Conch fritters at the stand next to the acquarium/sponge shop/museum. Our family still thinks these are the best on the island. We've sampled the ones at Mallory square stand and B.O.'s Fish Wagon and various lesser places and still like these best.
Beachfront Cafe (or something like that- at end of Duval) Decent, reasonably priced b-fast. Nothing special, but service was good, and if you have little ones- the beachfront location is ideal. Our boys played within our view on the beach while we waited for our food to arrive.
The Bad- Had dinner at Blue Heaven (tried to have b-fast there but we weren't willing to wait an hour so made a dinner reservation instead). Look, the food was pretty good but this place has just turned into another tourist trap. We ordered a brie appetizer which was a special and didn't realize until we got the bill that it cost $17.50. For brie appetizer! Thought the waitress should have mentioned the hefty price since it wasn't on the menu and seems to me to be way beyond the normal price of brie appetizer. Service was also strange. The manager and our waitress argued about her hours within earshot of our table. My stir fry was very nice, not out of this world. My sister in law thought the jerk chicken was delicious.
The Ugly- Kelly's Caribbean whatever it's called- I know I know. Its lousy reputation preceded it but we didn't plan ahead and ended up there. You know, the food wasn't so bad. Nothing special, kind of pricey, but not so bad. It was the service. My God was it bad. From the moment we walked in to the moment we left. Literally. The hostess barked at my kids when we came in b/c they were running ahead of us. We ordered apps for dinner instead of entrees. We got hot apps first, then salads last. One of us didn't get his app until the rest of us were well into our dishes. Salads came without the requested house dressings. Waitress said they were out and asked what dressing we wanted. 20 minutes later, no waitress, no dressing. when she appeared, it was without the dressing and with a bill. On the way out, the hostess's response to our complaint was, "Oh well" and her back. I still can't believe her response.
Your best "no muss, no fuss" recipe
I make something similar to number 6 almost every week. I cook some ground turkey almost through, then add some fish sauce, and stir fry type veggies you like that cook up fast- sometimes I do bell pepper and throw in cucumber at the end. Tonight I cooked the turkey 'til nearly done, added the fish sauce, threw in asparagus cut up in thirds along w/ some chicken broth and cooked asparagus until crisp tender, then added shredded carrot and diced cuke at the end. Stirred in fresh lime juice and topped w/ chopped green onion before serving over green leaf lettuce. Also great over jasmine rice.
