jmullen1251's Profile
Shrimp Tacos + what side?
i've made sweet potato pancakes before with shrimp tacos - basically just grated sweet potatoes, an egg, jalapeno, onion, and pepper jack - pretty easy and tasty
Cold side dish that uses fresh rosemary?
i like the idea of rosemary in drinks - i've seen a recipe for a drink made with pear vodka and rosemary-infused sugar water that i really need to try this spring
Looking for scallop recipe for a rainy night
some lovely person on this board once posted a recipe for smoky seared scallops with creamy mushrooms and leeks that is absolutely fab! I make it with mashed cauliflower (with boursin cheese):
1/2 tbsp extra-virgin olive oil, divided
1/2 tbsp butter
10 ounces crimini mushrooms, sliced
2 cups thinly sliced leeks, white and light green parts only
1/2 cup reduced-sodium chicken broth
2 tbsp reduced-sodium chicken broth
1/4 cup white wine
5 tablespoons reduced-fat sour cream
1 tablespoon chopped fresh parsley
1/2 teaspoon salt, divided
1/4 teaspoon smoked paprika
1 Freshly ground pepper to taste
1/2 pound sea scallops
1. Heat 2 teaspoons oil in a large skillet over medium-high heat. Add mushrooms; cook, stirring occasionally, until they begin to give off liquid, about 3 minutes. Stir in rinsed leeks; cook, adjusting heat to prevent scorching, until the vegetables are very tender and the leeks are starting to brown, about 8 minutes.
2. Add broth and vinegar; cook until reduced and thickened, about 30 seconds. Remove from the heat and stir in sour cream, parsley, ¼ teaspoon salt and pepper to taste. Cover and set aside.
3. Pat scallops dry and sprinkle with the smoked paprika, remaining ¼ teaspoon salt, and a little fresh pepper. Heat the remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the scallops and cook until golden brown, 2 to 3 minutes per side.
4. Place some of the leek-mushroom mixture on each plate and top with scallops.
Skinned turkey breast: How to?
it's a rich mexican condiment sauce that contains chile peppers, oil, crackers, starch, sugar, sesame seeds, peanuts, salt, cocoa, and natural flavors (at least the store brand does).
it's super intensive to make (but i would love to some day!) but you can find certain brands in the international food section of major supermarkets (these will be a paste that you mix with chicken broth). i don't have the nutritional info at hand but my sugars also run low and i've never had a problem eating mole sauces.
Skinned turkey breast: How to?
try simmering in mole sauce. I've used turkey tenderloin before for this and it stays very moist and packs in the flavor without adding fat.
help covert leftover dip into a dinner
you could make an easy variation of an empanada by mashing the dip with potatoes - use puff pastry and fill with the potato/dip mixture and bake until golden
foodie pot pie
agree with the puff pastry idea. I recently made individual seafood ones tweaking Ina Garten's lobster pot pie. I used fennel, carrot, leeks and oyster mushrooms along with scallops, shrimp, and lobster. The sauce used lobster stock as a base. Healthy? perhaps not. delicious? absolutely!
Why are my chocolate chip cookies so flat?
i just made these cookies this past weekend and i have to say that they are, hands down, the best (and not-flat!) cookies i've ever made. i've sifted through recipe after recipe and this one tops them all. i did chill the dough for a bit before baking them off which might have helped their soft, thick texture. and i used 1 1/2 cups of chocolate chunks (standard, run-of-the-mill toll house brand). definitely a keeper!
What to serve with tamales for Christmas Eve?
i'd also recommend a salad - maybe a nopalitos salad with jalapenos and tomatoes?
Easy yet elegant pork tenderloin ideas
you could stuff them with a combo of goat cheese and spinach or, as you mentioned, pesto's a great thing to use - you could stuff with a sun-dried tomato pesto, gruyere and prosciutto
COOKIE-paloooza!
wow! what a fantastic list - i don't even know where to start! i want to give cookie mix out as small gifts this year. i would love to give a mix that LOOKS pretty in a jar, i've seen some with layers that look lovely - anyone made the mix to any of these cookies and given them out?
seafood pot-pie recipes? tips?
oops! party just went from under 10 to upwards of 25-30 people - i guess all would be the same, just double - or triple - the proportions, right?
seafood pot-pie recipes? tips?
thanks everyone! both recipes from ina and jamie look fantastic! i'm sure i can combine for a great dish. i might forego pernot just because i'm not sure everyone will dig it in the crowd but white wine should work, i would think
great suggestion about pre-baking the tops for the pies! that would help alleviate my fears about overcooking the seafood
thanks again!
Holiday party -- want different but easy tasty finger foods
hey there! puff pastry can be your friend! anything made with it disappears as soon as the tray goes out. pinwheels are good and easy (and can be prepared ahead of time and frozen) - sundried tomato pesto, gruyere and fig jam, possibilities are endless!
i made mini lobster mac and cheese bites for my last party and they were definitely a hit. also, last year for a holiday party, i made butternut squash ravioli with a fig/sage butter sauce - they were easy to serve in individual portions and were warm and homey
for sweet things, mini chocolate cups are easy to make and always impress - i've filled them with raspberry-chocolate mousse and cheesecake filling. mini panettone bread pudding cups made with egg nog are also good for the holidays.
i've gotten great ideas from this board for past parties - you're bound to wow and impress from everyone's ideas - have fun!!
seafood pot-pie recipes? tips?
hi all,
i'm having some friends over for a pre-holiday get-together and thought i'd make seafood pot-pies (wavering between individual ones or a couple of larger dishes). i'm expecting 8-10 people so larger ones will probably be easier to manage.
would like to do a combo of scallops, shrimp and lobster meat. i have lobster stock on hand to use in the sauce but, other than that, was going to wing it for the most part. for veggies i was thinking of using leeks, carrots, oyster mushrooms and peas.
does anyone have any tried and true recipes they could share? also, i definitely do not want to overcook the seafood but assume i can prepare the sauce and throw the seafood in last minute and just heat through in the oven (will use puff pastry dough for the top)
thanks in advance!
appetizer questions
i really like that i do. i make gazpacho shots fairly often in the summer when people are over for that reason. i def want to eliminate the need for flatware as much as possible
and i agree with everyone, as i said, i rarely even eat the food that i make for these soirees but i too would be on salt overload if i indulged! a crudite platter will be added, i'm eliminating the cheese straws - i also forgot to mention but i usually put some fruit out as well - probably figs and dried apricots
I made a risotto the other night, let me tell you...
sometimes i'll even make a risotto-style dish with israeli couscous - i really like the texture. i usually make that version with butternut squash (a standard for fall), pancetta (i'm nothing if not consistent) and feta instead of parm.
I made a risotto the other night, let me tell you...
hey there - i actually make it much in the same way that i would a traditional risotto. i roast the pumpkin, cubed, like i would for butternut squash and add to sauteed onions, and garlic that are cooked with the pancetta. i add the barley and let it toast a bit in the saute, then start adding my liquids - some white wine and then, gradually, heated chicken stock. parm, butter and frozen peas go in at the end - hope you like it as much as i do!
I made a risotto the other night, let me tell you...
i agree - barley risotto is a fall fave - i've copied a dish i had at a local cambridge eatery that's a barley risotto with pumpkin, pancetta and peas - feels like home...
appetizer questions
thanks katecm! just looked at the recipe and it looks perfect!
i was going to make the chocolate cups pretty early in the week and freeze - wonder if i could do the same with the frosting and freeze the assembled cups and just take out of the freezer a few hours before guests arrive?
appetizer questions
Hey there! i have made sundried tomato palmiers before and they were really tasty, disappeared quickly. my only qualm, though, is how greasy they were. i didn't even want to put them out to my guests but, in the end, everyone loved them which is obviously the most important thing. do you have any tricks, though, for cutting down the grease factor?
appetizer questions
chowser, you're so right! i rarely even eat my food when i'm entertaining but this is a really crazy, heavy spread. crudites will absolutely be offered. maybe i can swap the spinach artichoke dip for a white bean dip? i think i'm just full in fall mode so wanted lots of warm, comfort food type nibbles...
appetizer questions
there's so many great app suggestions on this board that i've taken to use for an upcoming housewarming / bday party. i do have a couple of specific questions, though, if anyone could assist:
i'm making, among many other things, palmiers. i wanted to fill with cheese and brush the outside with melted fig jam but was wondering which cheese would be best. was thinking either fontina or gruyere.
also, i'm going to have mac and cheese bites. was thinking about using the ina garten version with gruyere and white sharp cheddar. has anyone tried? do i need buttered breadcrumbs for the top since they are so small or should i just sprinkle with parm?
and lastly, i'm going to make little chocolate cups that i wanted to fill with a peanut butter mousse. any suggestions / recipes for the filling? my bf LOVES reese's peanut butter cups so i wanted a similar idea but made more appropriate for a party.
there's a mix of people / palates that will be there (i'm expecting roughly 40 people). the rest of the menu will be:
antipasti platter: marcona almonds, meats (salami, serrano ham, black pepper crusted pepperoni), cheeses, marinated artichokes, roasted peppers
roasted olives with rosemary, thyme, lemon and garlic
cheese straws
homemade rosemary / tomato-basil breads
the palmiers
spinach-artichoke dip (always seems to be a hit)
stuffed mushrooms with feta, bacon and spinach
pizettes with butternut squash puree, fried sage and goat cheese
the mac & cheese bites
peanut butter cups
mini-brownie bites
i know i'm all over the place but, again, want to accomodate all tastes. sorry for the lengthy and grammatically-challenged post but have a million things in my mind!
thanks!
Ideas for leftover butternut squash ravioli filling
i second this - i do the same but top with prosciutto, fried sage leaves and goat cheese
Best French Toast Recipe?
i'm sure i'll regret admitting this in a public forum but i love soaking bread in a standard custard concoction and then rolling the bread in crushed up cinnamon toast crunch cereal. fry in butter (obviously) - so so good.
the most artery clogging french toast i had was in austin, tx - it was carrot cake slices, battered, fried and then topped with a praline topping similar to the icing for a cinnamon roll. i think i lost 5 years off the end of my life for eating it but i'm oddly ok with the trade-off
Stuffed Zucchini Recipes?
i had always made a simple turkey / breadcrumb / red pepper / onion / parm mixture for mine but have recently made ana sortun's stuffed zucchini with shrimp and feta - quite good!
http://www.foodandwine.com/recipes/shrimp-and-feta-stuffed-zucchini
Sorry! Just realized that you were vegetarian. I think that you could make a feta - artichoke combo that would be lovely! and turkey is definitely not a necessary component. With tomatoes, and veggies, maybe add some diced mushrooms - you would have a great meal!
your dream birthday cake
Wow! Lisbet thank you so much! i didn't check sat morning before i made the whipped cream but i did look on the internet friday eve and basically came to the same point that you would have guided me to - i used gelatin and powdered sugar and it was the perfect consistency - it might have otherwise been too stiff but since i added rose water, that was enough to thin it out just enough - it piped beautifully - thanks again!
your dream birthday cake
Hi Lisbet - This recipe looks amazing but far beyond my capabilities as a baker! But I was wondering about one element of this recipe and wondering if you could help me out.
I'm making Persian Love cupcakes tonight and wanted to use a stabilized whipped cream but have never made before. For 2 cups whipping cream, how much gelatin would you use?
