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Baked Stuffed Peppers

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Feb 23, 2007
kloomis in Home Cooking

Syracuse Seafood/

Glenloch (jamesville), Arad Evans (Fayetteville), Hafners (north Syracuse). In downtown 238 Bistro has sumptuously prepared tuna and salmon, as well as some really nice steaks. Ambrosia has an eclectic menu with with some nice fish selections (incl. sushi/sashimi) and steaks and lamb. Saratoga Steaks is up behind SU and has a good steaks, with some seafood selections also.

FYI- this is Downtown Dining Week 2007 in Syracuse, so I would make reservations if you plan to eat downtown. I also reccommend taking advantage of the deal. Make some of the "special occasion" places affordable for a regular night out. Here is a link http://downtownsyracuse.com/default.a...

What do you think of Nigella?

The website is very good, and has reviews for many of her recipes.

Feb 22, 2007
kloomis in Food Media & News

What do you think of Nigella?

Recipes out of Comfort cooking are delicious, but not so good for my diet. I like her show. I like that she talks about her kids and stuff.

Feb 20, 2007
kloomis in Food Media & News

ISO - Great Tuna Casserole Recipe

I can't believe I saw this post- - this is what I made for dinner tonight! It's definitely the time of year to make some comfort food.

This is the recipe I have used for years. It makes about 5-6 servings. You can double it and put it in a 9x12, but I'm not a big fan of leftover casseroles, especially anything with fish. I wouldn't freeze the leftovers either.

Preheat a medium oven. Start the pasta water (add salt), I use about 1/2 box SHELLS. Egg noodles work great also. While that's getting hot, cook 1 SMALL ONION until translucent, remove from heat (if I have some celery, I chop that and cook with the onion also). Water should be boiling by now, add pasta, cook for about 8 minutes. While that's going, I make a roux (2 TB butter, 2 TB flour), once the flour has browned a little, I stir in about 1 CUP WARM MILK (add more if you like yours a little soupy). Then I add about 1/2 cup of something to help thicken a little more, I used to use MAYO, but now I use plain YOGURT or lo-fat sour cream (tastes the same to me). Once that is combined and smooth, I add some spices, normally about a teaspoon each of CELERY SALT and GARLIC POWDER, maybe some DILL, and a few grinds of pepper, and maybe a few dashes of hot sauce to spice it up. [Normally it's whatever I feel like. I made it with curry once and it was surprisingly good.] Then I add 2 CANS TUNA (drained), and about 1/2 cup grated cheese (swiss works great, but cheddar is nice also), and add the onions back in. Once the pasta has cooked for about 8 minutes, I add about half a bag of FROZEN PEAS, and let the peas and pasta cook for about 2 more minutes. The pasta should be al dente, because I normally bake it a bit. Drain the pasta/peas, add to the tuna/sauce. Turn mixture out into a 9x9 greased casserole dish. I normally crush up a few handfuls of POTATO CHIPS and grate some PARMESAN cheese on top (for the kids, of course). Bake at 350 for 20-25 minutes (till the top is browned and bubbly). Let cool 5 minutes, serve.

It's a pretty basic recipe. I normally just wing it. Sorry the recipe isn't in standard ingredient/direction form. It's easier for me to remember if I write it the way I would say it. My family was pretty happy with it tonight.

Feb 18, 2007
kloomis in Home Cooking

What's your favorite food blog?

Saw this one the other day: http://www.taquitos.net/

All snacks, all the time.

Feb 09, 2007
kloomis in Food Media & News

The real Top Chef

Oh well. I giggled at the idea of a chef wearing his sponsors on his coat- sort of like cooking meets NASCAR.

Feb 09, 2007
kloomis in Food Media & News

The real Top Chef

Here is a link to an interesting article I saw in TIME. Makes Bravo's top "chefs" look pretty amateur. http://www.time.com/time/magazine/art...
Go Gavin!
PS- has anyone ever been to the Rancho Bernardo Inn?

Feb 09, 2007
kloomis in Food Media & News

How do you like your oatmeal?

My complaint about oatmeal has always been that even though it's great breakfast food (complex carbs, fiber, lo fat), there's no protein. So I started adding a slightly beaten egg just before I take it off the heat to let it stand and thicken. I temper the egg with a little of the oats first, then mix it in. It blends right in and you wouldn't even know there's an egg in there, except it tastes a little heartier and richer. throw a few blueberries and walnuts in and it's the perfect breakfast!

Feb 09, 2007
kloomis in Home Cooking

Bourdain on the Food Networks Personalities

for the big bucks he claims people pay for his cakes, they better taste good, or he'd probably go out of business. As a Gen-X (or Y-er), I enjoy Duff and Co.

Feb 08, 2007
kloomis in Food Media & News

Do waiters really want me to order coffee/dessert?

What about the people who order hot water, or hot water with lemon- what is with that?! I'm not talking the chintzy people who order hot water and pull some scruffy tea bag out of their purse, these are people that just want plain hot water in a cup to drink? Can someone explain? My grandparents used to do that and I always thought it was strange.

Feb 08, 2007
kloomis in Not About Food

Do waiters really want me to order coffee/dessert?

Ha- for any server, tea is a big PITA! But as a customer, I order it b/c I like tea, and because you know what- it's just a cup of tea ~ ~ not that big a deal. I do get irritated when the resto has no honey for the tea, sugar just isn't the same when you are used to honey.

Also, BTW- a lot of chains give their servers commissions and special bonuses/competitions (like selling the most desserts or glasses of wine in a week). So sometimes, even if it's busy they do want you to order it. I think they approach you with standoffish body language because so many people are so hesitant about ordering dessert. I saw a comedian recently that related ordering dessert to sex, comments like "I'll do it if you do it" and "oooh - we're so bad, but it feels so good..." Which you really do overhear in a restaurant. It was pretty funny.

Feb 08, 2007
kloomis in Not About Food

What foods do restaurants most frequently mess up?

ditto

Feb 08, 2007
kloomis in General Topics

What foods do restaurants most frequently mess up?

I love Tiramisu; but if done wrong, it normally is too DRY. I'd rather have it too soggy than too dry. We have a great italian resto nearby, but their tiramisu is always dry.

Feb 08, 2007
kloomis in General Topics

salmon in the house - how to avoid the post p.u.

I use my George Forman grill, it cooks quickly (3-4 minutes) and if you clean up right away, there is very little smell.

Feb 08, 2007
kloomis in Home Cooking

What's your favorite food blog?

I like Simply Recipes- the right side has links to other blogs and the left side has some really great tips and tools to use in the kitchen. http://www.elise.com/recipes/

Feb 08, 2007
kloomis in Food Media & News

3-generation Syracuse graduation dinner (moved from New England)

Riley's is moderately priced, their menu changes everyday, but they normally have a few eclectic items, and some standbys (steak, chicken, etc.). They use a lot of fresh, local ingredients. Fresh baked bread and desserts are not to be missed. Bar can get a little noisy, but dining room is quieter. I remember Yolanda reviewed them last year, here is the link. http://www.syracuse.com/dining/review...

Hot Food Recipes with Olives as the Secret / Star?

definitely in the puttanesca- not the same with out it, although capers are normally an OK substitute in most recipes.

I'm not much for black olives in cooked food, but I make a spicy chicken riggies sauce that it is the "secret", though not that secret b/c you can see them. I'm going to try the chicken Marbella recipe.

Feb 07, 2007
kloomis in Home Cooking

MOVIES w/ food themes

Well- all the good ones have been mentioned, but the scene from Hannibal where he cooks up Ray Liotta's brain and serves it to him is so perverse - - also the famous line from from Silence of the lambs where Hannibal said he ate the liver of a census taker "with some fava beans and a nice chianti". He has quite an appetite that Hannibal.

Feb 07, 2007
kloomis in Food Media & News

Who would be a good Top Chef host?

I like that they switched hosts from last year and I hope they will do it again, to keep it fresh. That being said, I didn't think Padma was so bad, once you got past the over-the-top wardrobe (though my husband really liked her and her outfits- - or lack thereof). And she does have pretty extensive food background- a few cooking shows, a cookbook, contributing writer to foodie mags: check her bio on the Bravo website. I also like to see a former model/actress who knows how to tuck in to good food.

I would love to see Curtis Stone (take home chef) or Jamie Oliver or Duff Goldman (ace of cakes) host, but that's just a personal fantasy. Oooh- or one of the Deen boys, but I'm not sure I could take their "aw shucks, this is the best dang _____ I ever ate" for a whole season.

Feb 07, 2007
kloomis in Food Media & News

3-generation Syracuse graduation dinner (moved from New England)

Riley's on Park street is a good choice also. Upscale, but not too fancy with all different menu items. They also have a private room upstairs depending on the size of your party. Make reservations. If you looking for something really close to campus, Phoebe's has been good lately, but it goes through phases. Dominic's is a good choice for italian, with lots of room in the dining room, and a huge menu. On Burnet ave. Casa di copani is also on Burnet and is pretty good also, but pricier than Dominick's, and IMO not as good.

Fondest Childhood Memories...

We had that too! I always thought it was an upstate NY thing b/c everyone in my family does it for their kids. I'm 31 and I still like it, my kids fight me for it.

Feb 03, 2007
kloomis in General Topics

Fondest Childhood Memories...

I may go with the one Target has- very similar, but not the "real" thing.

Feb 03, 2007
kloomis in General Topics

Top Chef 2 Finale, lets get the conversation started (Spoilers inside)!

Marcel was on the View this morning.... not Ilan. He was pretty self-restrained, but did come off a little arrogant (as usual). They talked about his hair more than the cooking, but you could tell Rosie really liked him. I think he may end up getting more mileage out of the show than the other cheftestants.

Feb 01, 2007
kloomis in Food Media & News

Top Chef 2 Finale, lets get the conversation started (Spoilers inside)!

Ilan made fun of how Harold won last year. Like after Harold won he said he wanted a cocktail. Petty.

Feb 01, 2007
kloomis in Food Media & News

Bourdain's take on the Cheftestants (Top Chef)

I thought it was interesting that Bourdain seems a little obsessed with TC, like the rest of us. I thought his comments were pretty much spot on. His comments about Marcel and Ilan were harsh, but true.

Jan 31, 2007
kloomis in Food Media & News

Lasagna alla Bolognese

To me, a lasagna has to have ricotta. I once made a recipe very similar to this, and figured "what the hell" and added some ricotta/egg mixture. It came out way to creamy and saucy. I've decided either the ricotta or bechamel, but not both (too much of a good thing, I guess).

Jan 30, 2007
kloomis in Recipes

Giada’s new show.

The hungry detective is a real cop (ret., I think) who seems to really enjoy food and telling other people where to find it- not someone who necessarily set out to be on a show. Of course some of these people have idiosyncrasies- don't we all?

Jan 29, 2007
kloomis in Food Media & News

Fondest Childhood Memories...

I make a very similar dip and use it also over grilled salmon- divine! I dry rub the salmon with paprika, old bay, s & p, and dill. The cool cucumber yogurt really sets off the spicy salmon. Healthy and my kid actually loves any fish that way.

Jan 27, 2007
kloomis in General Topics

Fondest Childhood Memories...

Check ebay for a "metal step stool". I know I've seen them there, but it was pricey.

Jan 27, 2007
kloomis in General Topics