corneygirl's Profile

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I am looking for a way to thicken my home made salad dressing

Cut an onion in half (skin on is okay) and broil. Puree and add - makes it creamy, can't really tell what it is. I use white onion.

Jun 26, 2015
corneygirl in Home Cooking

How to preserve Swiss chard?

I would blanch and freeze the leaves - I like greens like chard and kale better than spinach in most recipes (that call for spinach) like minestrone soup or lasagna. You can pickle the stems (although I've never tried). I tend to use the stems like celery, so if I blanched and froze I would throw them in soups and stews.

Jun 18, 2015
corneygirl in Home Cooking

Recipes using rye flour without other flours?

Haven't tried these, but they sound good!

http://www.npr.org/2009/11/24/1207429...

Jun 18, 2015
corneygirl in Home Cooking

how do couples handle dinner?

I generally make dinner, either I shop or we shop together. He will help when asked (and usually asks if it's needed) during prep and makes salads. We both do dishes, although he takes more of this than I do. He makes breakfast (smoothies on weekdays and eggs on the weekend). I like to cook, he doesn't have much experience (although excels with eggs). I menu plan, with input.

FWIW it took a while to get into a rhythm - we've lived together for ~8 years, but had different shifts etc. for a while. It probably took about a year of being on the same schedule to fall into a comfortable routine (but we were both very single and set in our ways prior).

Jun 09, 2015
corneygirl in General Topics

something fun in Des Moines??

The pizza is good - I like the crispy thin crust. Last time we tried a kung pao chicken pizza that was really great. I don't like thick crust, too much (or cheap) cheese and too much sauce, and Fongs commits none of these sins. Fun atmosphere and the Tiki drinks are a draw alone.

Jun 09, 2015
corneygirl in Great Plains

Peppercorn like thing tasting ideas

I like this idea - we could invite another couple to make the portions easier. So, what order do you think (I'm thinking light to heavy)... grains of paradise first (cauliflower or shrimp?), Java next with pasta or potatoes, meat with scezuan and then pink for dessert (white chocolate or creme bruele?). I should probably play with the long peppers first. Thanks for the great idea - keep them coming!

May 15, 2015
corneygirl in Home Cooking

What do y'all do with dried pasta odds and ends?

About once a year I'm too sick/it's too cold/it's too late/I'm too lazy and I just cook them all together. Longest cooking first, two minutes later the next kind etc. I also "marry" boxes - since I have a few preferred shapes, this keeps it from getting out of hand.

May 13, 2015
corneygirl in Home Cooking

Peppercorn like thing tasting ideas

On a recent trip I picked up some Java long pepper (kind of look like tiny pine cones). Came home and realized I also have Szechuan peppercorns, pink peppercorns and grains of paradise (I realize that they aren't all true peppercorns). I thought it might be fun to put together a meal where we could try small portions of the same dish with the different spices. I'm considering either scrambled eggs or cacio e pepe, but I was wondering if anybody had different ideas... Dinner will be for 2 adults and we eat most everything, although high dollar items (truffles, lobster, dry-aged beef tenderloin) are not really in the budget.

May 13, 2015
corneygirl in Home Cooking

Wow - advice needed...containing the power of hing (asafoetida)

I would try placing the plastic bottle in a glass jar with a tight lid. This worked well for a very smoky smoked salt. I used a canning jar, since I knew I could get a good seal.

Blitzing whole citrus fruit for sauces, etc?

I made the Ottolenghi salad from Jerusalem. Loved it - it's great early spring or in the depths of winter for a burst of freshness. I didn't find it to be bitter at all, although I dislike sweet dishes and like bitter foods. I think it is worth trying this recipe once, and while the saffron adds amazing complexity, you could get the idea without it if you wanted to save some $$$.

Mar 16, 2015
corneygirl in Home Cooking

Jewish meal

If you are thinking of latkes and are worried about getting them right or don't like frying try these.

http://smittenkitchen.com/blog/2014/0...

They filled the niche from childhood, but didn't grease up my hoodless/ventless kitchen.

Mar 09, 2015
corneygirl in General Topics

potato flakes

I've used potato flour instead of corn starch in asian dumpling fillings. It works quite well, adding just a little creaminess that is satisfying. I'm talking a couple tablespoons to 1/2 lb. of meat, plus cabbage and what not. I think flakes would do the same as flour.

Feb 24, 2015
corneygirl in Home Cooking

Lasagna with fresh pasta

When I use fresh pasta I make a bechamel and ragu style lasagne, whereas with dried pasta I usually make the more Italian-American ricotta style. I roll the pasta to the second thinest setting on my pasta maker and give the sheets a quick dunk in boiling water before assembly (more like blanching than boiling).

I plan on making this at some point, but the right matchup of free time and the mood to do so hasn't occurred yet!

http://www.101cookbooks.com/archives/...

or its variation

http://smittenkitchen.com/blog/2007/0...

Feb 24, 2015
corneygirl in Home Cooking

Bread dough kicked off some liquid

Thanks - it turned out fine. I like the sour flavor, probably from both the long ferment and buttermilk. Wow - I've been using about 1 5/8 for a while (I play fast and loose with bread) and I'll have to try with less. I had been wondering how anybody turned that batter out onto a towel etc. - I just scrape it right into the pot and we're off. I really like kneading bread and I have a few favorite recipes from Peter Reinhardt, but the no knead is so fast and I'm no longer faced with expensive bread that goes stale.

Feb 19, 2015
corneygirl in Home Cooking

Bread dough kicked off some liquid

Ooops - for water! Edited the OP

Feb 19, 2015
corneygirl in Home Cooking

Bread dough kicked off some liquid

I started some no-knead bread a few days ago. Standard recipe of 3 c. bread flour, 2 c. water, 1/4 tsp. yeast and salt (I just use a couple pinches). This time I subbed 1/2 c. buttermilk for some water. My schedule and the breads didn't match up so I threw it in the fridge for a couple days. Yesterday I took it out - the yeast was clearly spent so I added another 1/4 tsp. of yeast, gave it a stir and let it go. It came back to life and I went to bake it tonight when I got home from work. When I went to kneed (or stir) the bread it had kicked off a fair amount of liquid (1/3 c. ?). I stired it back in and chucked it in the oven. It smelled kind of yeasty and sour (like sourdough).

Any idea what might have caused this? It didn't seem spoiled in any way, and I'm not worried about safety, just curious if some new chemistry was going on or if the water started to separate out from the dough (seems odd since it hadn't 'leaked' over 2 days in fridge). Thanks!

Feb 19, 2015
corneygirl in Home Cooking

What to eat with cottage cheese?

Extremely cold with a lot of black pepper.

Problem with crashing/exposed code OS 10.10.1 & Safari

Thanks for the attention.

Jan 21, 2015
corneygirl in Site Talk

Problem with crashing/exposed code OS 10.10.1 & Safari

Chowhound keeps crashing and I keep seeing a bit of code flash on the screen. I haven't experienced this problem on any other site. Screen capture of code below. If it's helpful I can pass along the crash report the next time it happens.

Jan 19, 2015
corneygirl in Site Talk

increase in sticklers on the Home Cooking Board?

Microwaves

Jan 19, 2015
corneygirl in Site Talk
1

For the bread bakers - can my dough be salvaged?

If the texture of the dough hasn't changed you can kneed new yeast in. I've done this maybe twice when I didn't start the yeast separately and it had gone bad. I would start the yeast first in 1/4 of warm water and 1 Tbs of flour. When its bubbly (5 minutes) add to the dough and kneed until it is all well integrated. If the outside was cooked there is nothing to do.

Jan 19, 2015
corneygirl in Home Cooking

Looking for a good Enchilada Sauce

http://www.homesicktexan.com/2007/01/... is really popular. I've used different fillings, with the same sauce. The key is good chili powder - I buy from bulk bins, and add a bit of chipotle powder with the regular chili powder. For a green sauce I have boiled tomatillos, green chile and onion and then purred and cooked down with broth, cumin and coriander. Doesn't take much time if you have a stick blender.

Jan 15, 2015
corneygirl in General Topics

Macaroni and Cheese help!

I don't use low fat cheese. If I want to make a lighter mac and cheese I'll use some cottage cheese (for a baked version) the curds don't totally disappear, but it becomes nice and creamy and I figure I use about 1/2 - 2/3 the amount of cheese. I'll usually try to up the veg quotient with cauliflower, broccoli or butternut squash for some of the pasta. I have made traditional, full fat, full cheese versions but used skim or buttermilk instead of whole/heavy cream with good results. I think less cheese with more flavor is the way to go. Also, consider shredding some, but adding some cubes of cheese throughout to cut down on the total amount, but still have some rich, gooey pockets.

Jan 15, 2015
corneygirl in Home Cooking
1

Recipes for better beans

Smoked paprika is also great. I also have some smoked salt that must be kept in a glass jar otherwise everything smell like campfire - I'm using a pinch of that in my next pot of beans!

Jan 12, 2015
corneygirl in Vegetarian & Vegan

Adding Whole Grains/Seeds to Bread

I've added a couple of tablespoons of seeds to various bread recipes with no problems. I like adding 1 Tbs. of flax seed, because it seems to keep the bread fresh longer. With seeds I never soak. I've made many variations of Peter Reinhards multigrain bread from Breadbakers Apprentice. It calls for an overnight soak. I rarely, if ever plan this far ahead. I generally add larger grains (barley, wheat berries) to water, bring it to a boil, add smaller grains (amaranth, millet (I know it's a seed), quinoa, rolled oats/rye) bring back to a boil, turn off the heat and let it sit for an hour or three. This has always worked for me. I've also used smaller grains only and not soaked at all, but used a bit more liquid in the dough. I'm working by hand so this is less desirable, but works fine.

In my experience, there are so many variables with bread that a strict formula is out of the question. The humidity and temperature of the room, the source/age/storing condition of the flour all influence the final results. It's more about getting a feel for what the dough should be like when everything is just so.

To wrap up my thoughts, I would maybe try to make my own grain mix, allowing harder things to be parboiled and other things to soak. I might also increase soaking time. To adapt the recipe I would soak and drain the grains and initially omit 1/4 c. of water. If the dough seems dry as it is needed I would add more 1 Tbs. at a time until it is correct. If these adjustments can't be made in the bread maker (never used one), it might be worth working by hand or in a mixer a few times until you get a result you like and then move from there to the machine.

Jan 07, 2015
corneygirl in Home Cooking

What would you suggest substituting for vermouth?

vodka and/or dry white wine or sake. They bring out alcohol soluble compounds without adding too much. I actually use dry vermouth in place of white wine or vodka a lot - it's affordable, compact and I've never found it to lack. However, some dishes benefit from a more assertive alcohol - I tend to have either brandy or sherry on hand for that situation.

Jan 02, 2015
corneygirl in Home Cooking
1

Dubuque Iowa

We visit Dubuque at least once a year, but often are camping part of the trip so we don't always eat there.

Crust had good brick oven pizza. We split a small as an appetizer/afternoon snack about a year ago and really enjoyed it. I would certainly go back and try more of the menu. Also tried the Shot Tower Inn, which was better than expected. A local institution, and I'm sure is beloved by many. Not the best nor the worst I've had and a fun place to check out. Other meals are unremarkable or is no longer in business.

Ate at Timmermans a year or two ago. Food was fine, not great. Steaks were cooked well, meat was medium quality. I'd go back for a cocktail, app and sunset but I'd rather save my occasional nice meal for a different place. Pretty much a grocery store label wine list.

Monks is a great coffee shop/tavern in an old house downtown. Nice warm environment, in an old house. Board games, I think a pool table and TV's in the basement.

Note that all my comments are framed in the local context of a developing restaurant scene and a smaller city.

Dec 29, 2014
corneygirl in Great Plains

Wedding Family Style Meal Ideas

What about a mixed grill, roasted veggies and a mix of sauces (chimichurri, zaatar, etc.)? Some flatbreads or garlic bread and a couple salads (Mediterranean, couscous). I also second pig roast! Or since your east coast a clambake?

Dec 29, 2014
corneygirl in General Topics

What did you/would you eat the morning of your wedding?

I had a little breakfast sandwich from the farmers market - I wanted to spend a little time with my parents separately, so I met my dad and step-mom at the market and we grabbed a little breakfast and they helped me pickup the flowers I had ordered and get them home. It was hard to eat, but I barely ate the rest of the day (I meant to, but time just flew by)!

Dec 21, 2014
corneygirl in General Topics

Do-it-yourself recipe kits to mail to family with a new baby?

Basically - it's the same as grain alone. The only difference is to account for the amount of additional ingredients. If I'm doing a rice that is 1.5 times water to rice I just add 1.5 times rice and other ingredients. If you pack these up in 1/2 pint mason jars it's an easy adjustment. The cooking time and method is the same as for the grain alone - although I wouldn't use the pasta method for cooking the grains.

Nov 09, 2014
corneygirl in Home Cooking