kf161's Profile
2 Part Galette Question....Any savory bakers out there?
Thank you all for these great suggestions. Much appreciated!
2 Part Galette Question....Any savory bakers out there?
Thanks for the suggestion. I will test it out!
2 Part Galette Question....Any savory bakers out there?
I have a recipe I like for a rustic galette with roasted butternut squash and carmelized onions. Although it has (gruyere) cheese in it, it can be a bit dry and I wonder if it wouldn't be better with something a little saucy (bechamel maybe?). But, I am not a successful improviser. Can a more experienced cook/baker please tell me:
1. If you take a standard galette dough recipe and add roasted vegetables and cheese, would the addition of bechamel sauce make the crust soggy? (No recipe I find has a sauce added, so I think I'm probably wrong.) Is there anything I can do differently to make the gaette less dry once baked?
2. I want to drop a galette off for my mom. Do I bake it and have her re-heat, or should I just assemble it with instructions for her to bake? How do you know when to bake and reheat vs/ bake and eat?
Thanks so much for sharing your advice/expertise!
Stuffed whole artichoke - what am i doing wrong?
Thanks for the help. As I mentioned, my stuffing is always mushy and I hate that. I'll try your combo of steaming and hot roast. Maybe that will help! Thank you.
Stuffed whole artichoke - what am i doing wrong?
Thanks for the help. Maybe I'm stuffing the leaves too much? The stuffing tends to get pasty /mushy and not crispy or appetizing. I'll try less.
Stuffed whole artichoke - what am i doing wrong?
Thank you for the suggestions! I will give it another shot!
Stuffed whole artichoke - what am i doing wrong?
Hi all: I love whole artichokes (steamed, grilled, roasted). I have had some FANTASTIC artichokes at a few Italian restaurants that have been lightly stuffed with breadcrumbs, herbs and parm. However, when I try to duplicate at home, it fails. I lightly stuff prepped artichokes and roast them (sometimes covered, sometimes in a water bath, sometimes wrapped in foil, finish under the broiler...) regardless, I end up with pasty gook between the leaves. I am trying to replicate a hot, flavorful, saucy/crispy goodness that is distribued among the leaves. I will take any and all feedback from more experienced artichoke cooks. As always, thank you so very much!!
Hey, Los Angelesians - where should we eat??
That's such great news. Being from Chicago, I am no stranger to wicked traffic and appreciate the advice not to spend too much time driving around. We'll narrow the recommendations to the general area of the hotel. Then, we'll have to come back! Thanks again.
Hey, Los Angelesians - where should we eat??
Thanks so much for your post! Everything you recommended sounds great! I appreciate the inside info. (We are from Chicago, btw.)
Hey, Los Angelesians - where should we eat??
Thank you very much for helping us out with these great suggestions. I will have a hard time narrowing down, but will just have to come back soon...
Hey, Los Angelesians - where should we eat??
THANK YOU for that awesome summary! I really appreciate it!
Hey, Los Angelesians - where should we eat??
WOW! Thank you all so much for the great information and thoughtful recommendations! (I'm sorry for the delayed response; had a little computer trouble.) To answer some questions: We are from Chicago and we will be in CA for about 2 weeks. Staying in LA for 3 nights (Sat-Mon) at the end of April at the Millenium Biltmore. We will have a car. There is nothing in particular we are looking to eat, but rather, really interested to know what locals think are real gems. Again, I really appreciate all the information you have provided - it is very helpful. We are looking forward to our time in LA!
Hey, Los Angelesians - where should we eat??
My husband and I are coming to LA for the first time. We love good food. We have eaten at many great upscale places (Alinea, The French Laundry, Charlie Trotters etc.), as well as many great everyday finds (roadside stands in Vietnam and Ecuador, hot dog stands in Chicago, Ethiopian communal meals, etc.). We do not care about price or fanfare or theatrics - we just want to know what you think is great about LA. We want to go there. Where should we go?
Complicated pork! Can I use external thermometer? Expertise needed please...
I recieved a special shipment of fresh Iberico pork loin that I am very excited about eating and very nervous that I am going to screw up!! I am roasting 2 3# pork loins at the same time (one bone-in and one boneless) in the same oven. They need to be served at 2 different temperatures because 1/2 the family will only eat very well-done pork! Can you tell me:
1. Is it true that bone-in roasts cook faster due to the heat conducted by the bones?
2. I was planning to make the boneless loin the "well-done" one, and serve the bone-in a pinky medium. Would you agree?
2. I was planning to roast the boneless loin in a salt crust to try to keep it moist as possible. Can I insert an external thermometer in the meat and then pack it up with the salt crust to keep an eye on the temp? (I had read that you can only check the temp with a thermometer once you break the salt crust.)
Any advice from experienced pork roasters would be greatly appreciated! Thank you very much.
Help! Can't locate Ecuadorian(?) recipes...[Moved from South America Board]
Hi Paulj- Thanks very much for your help.I'll expand my searching to Peru and Spain...maybe try to recreate on my own. I love Laylita's blog!
Food themes for a party
Here are a couple of ideas: You could ask each person to bring a dish that represents their favorite movie (e.g. Goodfellas = italian, Casablanca = moraccan, etc.). Or, everyone could bring a dish from their favorite/a memorable vacation. Ask people to be prepared to deliver their favorite movie line, or tell a good vacation story.
Help! Can't locate Ecuadorian(?) recipes...[Moved from South America Board]
On a recent to trip to Ecuador, we had lots of great food including the following two dishes:
1. A roasted pork loin with a rich cinnamon/canela gravy (not cream based). The gravy had a very strong cinnamon flavor.
2. A beef dish labeled "goulash" in English. It was chopped braised beef in a green cream-based sauce with dill pickles, small onions, and green olives. An odd combiation and unusual color, but it was excellent!
I'm not sure if these dishes were inventions of these two chefs or if they are found elsewhere in South America. I've searched all over for recipes. If anyone has encountered these or has suggestions on places to look for recipes, I would really appreciate it!!!
THANK YOU!
