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Lasagna with fresh pasta

I do it the same way but I usually make spinach pasta which I think has a little more texture and flavor. I like the pasta to be quite thin.

2 days ago
Fiona in Home Cooking

What Is This Salmon I Bought

Will - even though the label said chum salmon it was not the bait chum. The salmon was an intact fillet of a decent sized fish. It looked pretty much as described in the link provided by BadaBing above. In case you are seriously interested I bought it at Pathmark (I don't know if you have them where you are) and the price was $6.99 for a package that fed 4 people.

Feb 27, 2015
Fiona in General Topics

What Is This Salmon I Bought

Thank you very much. That was quite helpful.

Feb 26, 2015
Fiona in General Topics

What Is This Salmon I Bought

I am generally careful about the food I but and I try to buy organic and local foods. The other day I saw frozen wild-caught salmon for a VERY good price - so, since I love salmon, I bought it. As I was getting ready to cook it I looked closely at the package - the contents were listed as chum salmon and it was from China. What was it I bought and, aside from the fact that China is hardly local, is this something I should buy again? The taste was fine - I am concerned about possible contaminants and sustainability.

Feb 26, 2015
Fiona in General Topics

Pat peeves as a guest at a dinner party?

This conversation is very scary for me! I love to cook and love to feed people so I invite people over often - sometimes for more formal dinners, sometimes for soup, wine and desert. If I worried about the list of peeves here I would never be able to do that. Before people come over I do check the TP supply in the guest bathroom and clean the litter box. The public part of the house is generally pretty orderly. Beyond that - hey, it is a home not a restaurant. People - RELAX! Isn't it about the company, community, conversation and food?

Sturdy post office-ready cake or tart idea

This is a dark chocolate/Guinness cake that is baked in a bundt pan and is pretty sturdy. For your purposes I would use an inexpensive supermarket bundt pan and, after cooling, put it back in the pan for shipping, It is REALLY good:
3 ounces unsweetened chocolate, chopped
2 ounces bittersweet chocolate, chopped
2 1/4 cups all-purpose flour
1 1/3 cups sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
1 cup Guinness
1/3 cup brewed strong coffee
1 tablespoon vanilla extract
3 large eggs

Preheat the oven to 350 degrees.
Generously butter and flour an 8- to 10-cup Bundt cake pan and set it on a large baking sheet.
Combine the chocolates in a small bowl and melt gently in the microwave or set over a pan of simmering water . Set aside to cool slightly.
Combine the flour, sugar, baking powder, baking soda and salt in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed for about 10 seconds. Cut the butter into pieces, add to the flour mixture, and mix on low to medium-low speed until the mixture resembles coarse bread crumbs .
Add the beer, coffee, and vanilla extract, and beat on medium speed for about 1 minute.
Add the eggs, one at a time , beating again for about 1 minute.
Pour the batter into the prepared pan, tap it lightly to remove any air bubbles and settle the batter, and bake until the cake is well risen , fragrant, and a skewer inserted near the center comes out clean, 45 minutes to 1 hour.
Remove from the oven and set on a rack for 10 to 15 minutes before turning out to cool completely.

Jan 26, 2015
Fiona in Home Cooking

broth substitutes from my chicken soup help asap please!

Do you have any type of miso? I think that miso would work better than beef stock for your purpose. Also the chicken might just be enough to to give you flavor

Jan 08, 2015
Fiona in Home Cooking

Mandatory municipal composting: how do you handle your food scraps?

I compost my food (non-meat) waste. I have a plastic food storage container with a lid on my kitchen counter, On a daily basis the scraps go into the container and every day or so I put it on the compost pile in the back. From what everyone else has said, and from my experience, a two step process seems the way to go.

Jan 05, 2015
Fiona in Not About Food

Cooked to Perfection!

I particularly hate the phrase when it shows up (as it does frequently)on the menu of a place that clearly doesn't actually cook anything "in house" and all the food obviously comes prepackaged from Sysco!

Cocktail party eats -- a report

All I can say is WOW!

Dec 30, 2014
Fiona in Home Cooking
1

if you could live anywhere at any income level, what would you choose?

I would stay put, as others have said - like is good! It is an easy trip to 4 cities, including NYC. I am close to family and have virtually immediate access to locally grown food.As I have gotten older cooking is more important to me than restaurants. Given unlimited financial resources I would also have a place at the beach and I would figure out how to add a bigger dining area to my house so space would not be the limiting factor in planning dinner parties. I would certainly travel more than I do now. I would love to visit southeast Asia and eat; I would also like to eat my way through Italy, the Middle East, South America, etc.

Dec 28, 2014
Fiona in Not About Food

Your kitchen in a word (or two, or three...)

No signs in my very small kitchen but I painted "It's Time" on my dining room wall. That sign has served my very well as a reminder to live in the moment.

Bread Pudding

This is the type of bread pudding recipe I have been looking for for years! Thank you, thank you!

Dec 27, 2014
Fiona in Home Cooking

Cherry pie filling tastes like corn starch - Help!

Thanks for all the suggestions! After the pie baked the taste disappeared so all was fine despite my moment of panic. Thanks again!

Dec 26, 2014
Fiona in Home Cooking

Cherry pie filling tastes like corn starch - Help!

I should have been more clear - the filling is cooked, the pie is not yet filled and baked.

Dec 24, 2014
Fiona in Home Cooking

Cherry pie filling tastes like corn starch - Help!

Last night I made cherry pie filling using corn starch instead of tapioca and it tastes like corn starch. should I just bag it and do something else or is there a solution? Can I cook it more to get rid of the taste?
Thanks

Dec 24, 2014
Fiona in Home Cooking

Suggest a soup (or side) for this menu.

celeriac soup or pureed celeriac

Dec 15, 2014
Fiona in Home Cooking

Venison Question

Thanks for all your suggestions. I can cook it as BB in the oven for a Long time - I am thinking 3 1/2 to 4 hours at 300* - does that sound about right?

Dec 12, 2014
Fiona in Home Cooking

Input on venison dish please!

I can't comment on the temperature question but I think that the cranberry sauce would be a better choice than the creamy mushroom sauce. The tartness of the cranberries will nicely offset the venison. I also suggest adding some crushed juniper berries to the brine. I find they add something special to the taste of venison.

Dec 11, 2014
Fiona in Home Cooking

Thanks Mom

I am sorry for your loss. I am sure that your Mom would be proud of you! It has been more than 30 holiday seasons since my Mom passed and I still miss her and remember with sadness and joy at this time of year.

Dec 11, 2014
Fiona in Not About Food

Venison Question

Thanks for your reply. I think that what I will do is cook it 2 days ahead of time so that if there is a problem I have time to regroup. The kind of dish I am anticipating making will benefit from waiting 48 hours to be eaten. Does that sound like a good plan?

Dec 09, 2014
Fiona in Home Cooking

Venison Question

Thanks to a kind hunter friend I have a venison roast in the freezer. The problem is that it has been there for 18 months (stupid me). I would like to use it to make a venison version of boeuf bourguignon over the holidays. Is this a wise move? It is well wrapped but I don't know what to look for to see if it is still good and it doesn't seem like a good idea to unwrap and thaw it much before I want to use it. Any opinions on this? Thanks in advance.

Dec 09, 2014
Fiona in Home Cooking

Christmas - Influenced by Thanksgiving or not

Like most responders the two are very different for me. Thanksgiving is the traditional menu and a sit down dinner. Christmas dinner I try to be more experimental and try new dishes every year. I used to serve beef tenderloin and goose but retirement income does not support that. Christmas dinner actually happens a couple of days after Christmas to accommodate various family required events and religious observances and so forth. Christmas dinner has more people (about 15 instead of 9 at Thanksgiving) and so is a buffet as my table is too small. Even though it is a buffet it is a more formal meal.

Dec 06, 2014
Fiona in General Topics

Crock Pot Recommendations Please

My daughter would like a 7 or 8 qt crock pot for Christmas and I have looked at reviews and all of the ones I saw god very mixed reviews. I have also done a search here and the information was all 5 years old. So - any recommendations (or warnings) would be very helpful. I would like to spend less than $100 if I can get something decent for that price.
Thanks in advance

Dec 05, 2014
Fiona in Cookware

Holiday IPA at Iron Hill

I just had dinner at the Iron Hill Brewery in Newark. Because IPAs are my favorite style of beer I ordered the Holiday IPA - it was orgasmically good.

Dec 05, 2014
Fiona in Mid-Atlantic

A question for bakers of boozy treats.

mcsheridan - I wonder why you want to bake with bourbon if you do not like it? I have had a lot of success using rum in place of bourbon in cookies and other deserts. I find that the taste of rum is more compatible with sweets. That being said I would use what ever brand is most economical for you. A tiny bottle of good bourbon would be cheaper than a larger bottle of cheap stuff. In the liquor stores in my state they generally have the airplane sized bottles for a decent price.

Dec 05, 2014
Fiona in Home Cooking

John Boos 30 x 23" cutting board - too big?

Only you know how you use a cutting board. I have several; the largest is about 20" by 30" and I use it only rarely but I keep it because when I do use it I NEED it for large pieces of meat. The ones I use daily are on the scale of 6" by 6". Think about what your habits are and whether you cook big turkeys and roasts or chop large quantities of vegetables. Based on your photo (which I assume is of the 24" x 18 " board) it looks like the larger board will just fit which is fine as long as you can keep the odd bits from sliding or bouncing off the edge. For me the biggest cleaning issue for boards is having to pick it up to get at the strays and it seems like that would be a pain with a tight fitting board. By the way - from your photo your kitchen looks lovely.

Dec 05, 2014
Fiona in Cookware

I'd like to, but I've never tried homemade . . .

I was intimidated by the idea of homemade pasta. I have had a machine for years that I inherited from my aunt and never used it. When I had my kitchen remodeled I decided it was now or never. It was dead easy. Go for it!

Dec 02, 2014
Fiona in General Topics

Best inexpensive dinner party main course for foodies?

That sounds lovely _ I think I will make it for the vegetarian entre at Christmas.

Best New Thanksgiving Dish

My favorite new thing was two things that are perhaps not new to anyone else. I made turnips and celery root mashed with lots of butter and black pepper - was gooood! In response to my grandson asking if there would be cookies I decided on the spur of the moment to make oatmeal butterscotch cookies. Finding I had no butterscotch chips I used dried cranberries and chopped pecans and spiced the batter with ginger and cinnamon. The cookies were a big hit with kids and grown ups. A double batch had disappeared by the end of the night.

Nov 28, 2014
Fiona in Home Cooking