cookingwithdenay's Profile
The Best Thing You Ever Ate: New Orleans
The best thing I ever ate was a Turducken, the original, no limbs hanging off, just pure turkey, duck and chicken with three individual dressings. I have since made it three times and each time it gets better and better. It is an enormous amount of work, but well worth it! K-Paul's Louisiana Kitchen Cookbook version is the best, but most folks will not want to go to all that trouble; pity because anything that delicious is worth the work...seriously!!!
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K-Paul's Louisiana Kitchen
416 Chartres St, New Orleans, LA
Best ATL Lunch Spot
I have a friend coming to town and I wanted suggestions on a great place to lunch on a Saturday afternoon. I have been to a few places but I want a little place that is not too crowded, but where the food is amazing. Any thoughts? Oh yeah, decent parking too.
Most complicated and impossible recipe you know
Making a Turducken from the Chef Paul Prudhomme's Louisiana Kitchen cookbook was most challenging and deboning the chicken, duck and turkey was insane, but the finished product was amazing and we now have it every holiday.
Converting a home baking recipe to a commercial baking recipe
Hello Bakerboyz,
I would recommend that you use the Recipe Adjuster Program located at http://www.fruitfromwashington.com/Recipes/scale/recipeconversions.php
This program will allow you to triple the recipe and I would not take it much larger than that without really examining your ingredients carefully. Most commercial recipes are derived from an exact formula and if you are using a basic homemade cookie recipe this will probably give you better results. You can of course contact a culinary art program in your community and ask one of the "instructors" to work on the formula for you, but I don't know that they will take time to do it.
I have used this program and it is most helpful. Good luck.
New Mexico Farmers Markets permit homemade food sellers starting Jan. 1st - moved from Home Cooking board
A new rule requiring permits for homemade foods sellers went into effect on Jan. 1, 2010 in New Mexico.
The permits are mandated by the state Environment Department and will cost $100. This will allow the sale of homemade goods including baked goods, tortillas, jams and jellies, dry mixes and candies.
To obtain a permit, home-based food processors must pay the fee, attend food safety training and allow the New Mexico Environment Department to inspect their kitchens. This new permit process was introduced to monitor the safety of goods sold at farmers markets, roadside stands, fairs and fiestas.
Authentic Danish Kringle Recipe
I recently ran across the Allsweet margarine Danish Pastry Booklet from the 1950s posted at http://cookingwithdenay.com/a-dying-art/
This is an heirloom recipe created to introduce home makers to margarine. I still make it with butter, because butter rocks!
2010 Food Trends
Top 10 Food Trends
http://cookingwithdenay.com/top-10-food-trends-for-2010/
1. “Frugal is Fresh”
Private labels are in and brand names are unnecessary.
2. “Sustainable Living is Here to Stay”
Recessionary issues dictates grow your own, cook from scratch and shop online for the unique.
3. “Indian is the new Chinese”
Indian food boasts culinary influences from Chinese and other Asian regions, Middle East, Mediterranean, and Portuguese. The cuisine is so vast in its culinary spectrum that there is truly something for every discriminating palate.
4. “Comfort cafes, Bistros and Neighborhood Diners and Dives are in while Noodle Bars are out”
Consumers are looking for down home comfort food. Chicken is back to being the new white meat and fresh, simple and flavorful take priority.
5. “Curry is the spice of life for 2010″
Flavor, flavor, flavor is the word for 2010. The vast arrays of curries will sooth the savage beast and stimulate the dainties taste buds.
6. “Braising and Baking is the new sweet and simple”
You know how everything tastes better fried but with all the health warnings, high blood pressure and baby boomers looking for healthy alternatives, slow cooking brings out the savory sweetness of true flavors.
7. “Farmers Markets are the new Starbucks”
Looking for something unique, homemade, fresh and tasty? A stroll down to the local farmers market will direct you down the path of homemade goodness and good old fashioned food from the past.
8. “East Coast Eateries dominates from New York to D.C.”
Great chefs, restaurants, and local eateries are stepping up and providing affordable, fresh, farm raised food for the masses. This is a trend that will be around for a while.
9. “Homemade food is “In”
Forget additives, preservatives, artificial flavors, sweeteners and colors. We are looking for basic ingredients, gluten free, sweetened with honey or dried fruits and stewed in a cast iron Dutch oven.
10. “Rave Review” is the new Top Picks”
It’s the people’s choice, there is no snobby “Food Boss”; it’s all about “we the people.” Don believe what one person says when you can read and reflect on what thousands think online.
Best Homemade Food Gift
I absolutely love Chai Tea, Chai cake and Chai Bar Cookies. Here is my recipe for Chai Tea Mix. It goes over well as a gift since I put it in a little gourmet plastic bag and attach it to the cup handle of a tea cup purchased at a novelty shop. It really does taste just like the Chai Tea you get in gourmet coffee shops.
Chai Tea Mix
Ingredients
1 cup nonfat dry milk powder
1 cup powdered non-dairy creamer
1 cup French vanilla flavored powdered non-dairy creamer
2 1/2 cups white sugar
1 1/2 cups unsweetened instant tea
2 teaspoons ground ginger
2 1/8 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground cardamom
Pinch ground rosemary
Directions
In a large bowl, combine milk powder, non-dairy creamer, vanilla flavored creamer, sugar and instant tea.
Stir in ginger, cinnamon, cloves and cardamom.
In a blender or food processor, blend 1 cup at a time, until mixture is the consistency of fine powder.
To serve: Stir 2 heaping tablespoons Chai tea mixture into a 6 oz. mug of hot water.
Favorite Snack?
Wow that's tough! For me it depends on what I'm in the mood for.
Pita points and hummus
Prune bread and tea
Spinach and Feta Flan (just a small wedge)
Sweet potato chips
Tuna and crackers
Homemade trail mix
Red Bean and Raisin Bread with low fat cream cheese
Pear wedges with feta cheese
New Czech restaurant in Cary?
Yes, it is authentic Czech food according to one of the members of the Culinary Historians of North Carolina. She had the potato balls or dumplings, something like that....anyway they were stuffed with ham and bacon and she said they were delicious! She and her daughter plan to return.
They're located in the same building where Vispa, across from the Post Office.
I hope to try them out next week.
