mfrances's Profile
Google map of all the Ethnic groceries / markets in the D.C. area
I live in Reston and just found out a few days ago from my Vietnamese friend that she does all her shopping at Lotte Plaza in Chantilly. She says it is great. Can't wait to shop there. Please keep adding to the map.
Storing rice, lentils, dry beans and other grains - Cheaply. Any suggestions?
A couple of years ago when our area was threatened by a hurricane, we were advised to stock some emergency water. I bought a gallon plastic container of water for drinking but never had to use it for anything other than filling my iron. When all the water was used, I left the top off for several days for the inside to dry. We buy large size bags of rice to fill the container. It is a great way to pour rice into measuring cups because of the small opening. The only drawback is filling the container. Rice doesn't flow freely through my smallest funnel. I will keep experimenting to improve the filling ordeal.
Thanksgiving day diasters. Yours?
I have a favorite sweet potato dish made with kahlua that my 3 sons-in-law and I love but the rest of the family doesn't. Since I trust CI, this year I decided to try their lemon and bourbon sweet potatoes. I should have drunk the bourbon instead. When I took it out of the oven after 50 mins, I tasted and it was way too lemony to the point of being inedible. I grabbed the Kahlua and sprinkled some over the top. Then I grabbed TJ's grade B maple syrup and pour a few ripples over the top. Then I added the pecan topping and returned it to the oven. This dish was the hit of the dinner and everyone wants the recipe. One guest went back for seconds that only included a plate of sweet potatoes. OK, so it didn't turn out to be a disaster. How about the guest who brought stuffed mushrooms that had to be broiled at the last moment while she was off drinking wine with her boyfriend. Do you think that I worried that the top charred black?
Quince jelly
I have been making quince jelly for years from the fruit from the unsprayed ornamental bush in my yard. Usually the fruit is ready in October. It is my husband's favorite jelly. You simply wash the quinces and cut out only the bad spots if any. The black spots that insects make are not bad and do not have to be removed. You roughly chop them and place in your kettle. Don't worry about the seeds. Cover with about 1 inch water. Simmer until quinces are softened. Now comes the hard part. Devise a method for letting the quince mixture drip through 3 layers of cheesecloth. This takes a few hours. Then all you have to do is measure the quince liquid and add an equal amount of sugar. Boil to 220 degrees and ladle into sterilized jars and seal according to preserving directions. That is all there is to it.
Recipes for Commercially Frozen Blueberries and/or Strawberries
I have been making microwave strawberry jam using frozen berries for years. The recipe is from Sunset. 1 pound berries, 1 1/2 tbs lemon juice, 1 1/2 cups sugar, 1/2 tesp butter. Put the berries into a large microwavable bowl. When berries are defrosted, crush with a potato masher. Add sugar, butter, and lemon juice and wait about 30 minutes for juices to form. Cook, uncovered, on high power for about 6 to 8 minutes until mixture boils, stir it. Continue cooking, stirring every 2 to 3 minutes. When jam has cooked a total of about 13 minutes, spoon out a little into a custard cup and cool in refrigerator for 15 minutes, then test consistency. If you like it thicker, reheat jam to boiling, boil 2 minutes, then test consistency again. You will probably only have to do this the first time you make it and know how long it takes for your taste. I don't like stiff jam so it only takes 13 minutes for me. The jam must be stored in the refrigerator.
ISO: non old-school sweet potato dish
Years ago when Costco was Price Club, they had a newsletter and printed a recipe from a cookbook featuring recipes using spirits. Can't remember the name. But the recipe in the newsletter was Kuhlua Candid Yams. If you are serving candid yams for Thanksgiving, you can't go wrong with adding Kuhlua. The flavors are wonderful. You cook sugar, butter, and Kuhlua in a skillet for 1 minute. (1/4 cup each butter and Kuhlua and 1/3 cup brown sugar.) Then you add cooked sliced yams and cook until slightly caramelized. As the number of my Thanksgiving guests increased, I tried to modify the recipe to cook in the oven but it is much better cooked in the skillet. So this year I am going to try one of the recipes listed here.
Dinner for 8 - Mashed Potatoes and....?
My mother-in-law is no longer with us but all of her grandchildren still rave about her mashed potatoes. Some claim that they learned how to do her method. She mashed her potatoes with a large wooden masher, mixed in milk, butter, s&p, sometimes a little cheddar cheese. Then she would put the potatoes in a pyrex casserole. She would put a thin layer of milk on top and put them in the oven for a period of time before serving. I am not certain how hot the oven was but it was probably 350 or less. Also I don't think there was an exact time that the potatoes were in the oven but they always came to the table straight from the oven. Modestly she gave all the credit to the potatoes that were grown in Ringtown, PA, near her home. We give her all the credit.
I never learned my mother-in-law's method but my nine grandchildren are very happy with my mashed potatoes that are kept hot in a crockpot with a paper towel under the lid to absorb excess moisture.
roasting a 22 lb turkey- please advise
gfr1111, after brining you rinse your turkey. I am sure that some salt remains but I have never felt that my stuffing is oversalted. I use a simple bread stuffing. I just looked up my stuffing recipe and I use 1 1/2 cups unsalted butter, 6 qts soft bread crubs and 4 tesp salt plus onions, and poultry seasoning. This is from Woman's Day Encyclopedia of Cookery. The only savory item I add is the finely minced turkey liver. The stuffing is mixed just before you stuff and roast your turkey. I consider the liver my secret ingredient. My family would be outraged if I used a different stuffing.
roasting a 22 lb turkey- please advise
I have been roasting over 20 lb turkeys for years. In fact I roast one on Thanksgiving Day and one for our traditional Day After Thanksgiving family dinner. Our family consists of 8 adults and 9 children and we never seem to have too much turkey. I definitely brine and usually my garage is cold enough to brine the turkey in. One year was warmer than usual and I kept ice in a plastic bag on top of the brining pail. I time it so that the Thanksgiving turkey is brined for a day on Tuesday and can sit uncovered in the refrigerator on Wednesday. Then I mix fresh brine for the Day After Thanksgiving turkey and it brines on Wednesday and goes into the refrigerator on Thursday. Sounds complicated but it works.
A simple bread stuffing is very important to my family. No experiments are allowed. For about 3 years I have used a roasting wand. Try Google because they have a web site. It is very easy to use and helps not only the stuffing to reach a safe temperature but also helps the large turkey to cook faster.
I do use a seasoned butter under the breast and leg skins. I roast the turkey on a rack breast up in a 400 degree oven for one hour. Then turn the oven down to 325 degrees and loosely cover with foil when the breast is brown. I use a probe thermometer.
Obviously I don't have small children running around nor house guests. Everyone lives close by. It's a great way to spend two days in the kitchen.
Uses for dried Cherries (not just baked goods)
My favorite winter salad combines greens, chopped apples or pears, dried tart cherries, glazed walnuts and Roquefort cheese. The dressing makes the salad: 3 TBS mayonnaise, 1 TBS sour cream, 3 TBS grade B maple syrup, 1/2 tesp Dijon mustard, 3 TBS rice vinegar (not seasoned), juice of 1/2 lemon, and 6 TBS vegetable oil.
what to do w/ pineapple juice?
I keep small cans of pineapple juice in my pantry just to make this delicious pineapple dressing for fruit salad. The recipe is from Good Cookin' from the Heart of Virginia.
Slightly warm 1 cup pineapple juice. Separate 2 eggs. Stir together 2 tablespoons softened butter, 2 egg yolks, 3/4 cup sugar and 1 tablespoon flour. Slowly add warmed pineapple juice, whisking until sugar dissolves. Beat 2 egg whites to soft peaks and whisk into pineapple mixture. Transfer mixture to heavy saucepan or top of double boiler and cook over low heat, whisking constantly, until mixture is smooth and thickened. Cover and refrigerate overnight. Next day, whip 1/2 cup heavy cream and fold into chilled dressing. Refrigerate until serving time.
Strawberry Jam Sans Pectin??
I have been making strawberry jam in the microwave for at least 30 years following instructions in Sunset Magazine. I use a large microwavable mixing bowl, about 3-qt size. It must be large enough so that the boiling mixture will not overflow. Add 1 pound frozen strawberries to bowl. When defrosted, crush with a potato masher. Add 1 1/2 tablespoons lemon juice, 1 1/2 cups sugar and 1/2 teaspoon butter. You probably could omit the butter. Let stand for about 30 minutes until juices form. Microwave, uncovered, on high power until mixture begins to boil, about 6 minutes. Stir mixture and continue cooking and stirring every 2 minutes. After a total of 13 minutes, my strawberry jam is just right for me. I don't like a stiff jam. I transfer the jam to dishwasher clean canning jars (I put a knife in the jar as I transfer the hot jam). When cool, the jam must be stored in the refrigerator. I have never used fresh strawberries because my family eat them before I have the chance to try.
The first time you make this, you can check the consistency after 13 minutes by spooning out a tablespoon into a custard cup and cool in the freezer for 5 minutes or in the refrigerator for 15 minutes. If you like it thicker, reheat jam to boiling, boil 2 more minutes and then check again. You should only have to do this once until you adjust the recipe to your taste.
