heylids's Profile
Myers lemons...what should I bake
I'm open to other uses for these lemons, I just thought the big thing to do with Meyer lemons was to bake.....all suggestions welcome...thank's chowhounders!!
Myers lemons...what should I bake
So I have purchased my first myer lemons, 5 in a bag.....what now....suggestions on how to use them and what to bake with them??????????
stuffed eye of round recipe and tips
I have a 3.3 lb eye of round, I was thinking of stuffing it with sauted mushrooms, parm cheese, little shallot and garlic, add breadcrumbs and egg to bind and stuff the butterflied meat.
I am wondering if I could use the cooking method of high temperature (475) 7 mins per pound then shut oven off and leave leave it in the unopened oven for 2-3 hours??? I am also thinking of browning it before placing it in the oven. Also, should I wrap it in foil before placing in oven and should I add some wine for moisture???
Any suggestions on recipe for stuffing and how to cook this meat would be appreciated.
thank's
have key limes.....now what
Hello All, thanks for the suggestions and tips, I decided to make lime curd, thanks BBL, I used your recipe. And also to Sunshine for the tip, I used a garlic press, cut the key limes and half and squeezed! Great tip, the only thing I noticed is that some of the oil from the skins made it a bit bitter. It should still be alright.....WIll make some tarts out of the curd...again thanks for all the responses!!!
have key limes.....now what
thanks for the suggestions, I'm wondering can I use evaporated milk instead of condensed? I was also thinking more of a lime curd type item??....
Secrets to good meatballs?
I too agree, water is the trick, I add some salt to my water and let the meat rest for about an hour. My meatballs are very soft and I don't brown them, I drop them into the sauce and simmer. Since they are soft I don't touch them once I drop them into the sauce until at least 15-20 mins. I will take the pot and gentle swirl it round and round after about 5 mins so that nothing stick, I do this quite a few times. Everyone raves about how tender and moist they are.
have key limes.....now what
I don't really like condensed milk and would like to make something different. But thank's for the thought..
have key limes.....now what
I have a bag of key limes, I would like to bake something but I don't have condensed milk and am not sure about the key lime pie recipes since they all seem to use condensed milk. I would like a recipe that is tart not sugary sweet....any suggestions???? complete recipes would be appreicated. thanks chowhounds!
Leaving for Ottawa Friday morning....where to go???
Hello all, so far we have been to Chez Lucien, food was awesome, great suggestion!!
Going to see Caravaggio tomorrow and hopefully see the Note Dame Church, they were closed due to a wedding. We aren't sure where we will go for dinner tonight, but we do want to go to Hull for dinner tomorrow night, so any suggestions would be appreciated....italian??fish/seafood??maybe something else??? Give us your thoughts... Thank's again everyone!
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Chez Lucien
137 Murray St, Ottawa, ON K1N5M7, CA
Oop's meant to say in Ottawa looking to dine in Hull...any suggestions
Hello, we are in Ottawa and we hoping to have a nice dinner in Hull. We are thinking Italian or we wouldn't mine fish/seafood (any other suggestions are welcomed). Something nice but not over the top expensive, really good food priced right...Any suggestions??? We are staying near the airiport, we are also think of going to the casino! Thanks
Leaving for Ottawa Friday morning....where to go???
Thanks for the suggestions! Will be checking some out and will report back. Will also be checking for any other messges, so feel free to keep them coming. We are looking forward to seeing Caravaggio and will report back on that. Again thanks!
Leaving for Ottawa Friday morning....where to go???
Hello, we are going to Ottawa this morning and was hoping to get some suggestions on where to go. Restaurants and sightseeing suggestions...Thanks
macarons with splenda???
thanks all for your responses. I didn't bother making them with splenda, I too can't see how they could possible turn out!! Good eating!!
What is your favorite homemade "healthy" snackl or baked good?
thank's goodhealthgourmet, very kind of you to respond..and with links...lovely!
I am wondering if you also have any great health and taste granola and granola bar recipes that you can recommend...once again thank's for sharing...
What is your favorite homemade "healthy" snackl or baked good?
Karykat, could you share your recipe?
dark non stick tart pan....doesn't brown my tarts..Why??
thank's chowser, I feel silly but I didn't realize that tarts are not to be brown. Maybe that is why when I order a quiche the crust is very very light and I thought all this time that they should have left it in the oven longer....LOL....
dark non stick tart pan....doesn't brown my tarts..Why??
Sorry for the delay in responding. I have never used a non stick tart pan and I have made pies in my other regular tart pans and they brown. I was also wondering wouldn't blind baking a crust then adding the filling produce an over baked crust? Wouldn't over baking a crust render it tough?
Thank you all for responding!
dark non stick tart pan....doesn't brown my tarts..Why??
ipsedixit, I thought the prettiness of a crust is the lovely golden colour, a white crust just seems as if it wasn't baked enough.....nor as appetizing as a coloured one.,...
Well maybe it's just me, but what an eye opener it is that the colour or lack of colour isn't a big deal, or that tarts aren't to have colour....so...a pie crust that looks just like it was before baking is ok???
dark non stick tart pan....doesn't brown my tarts..Why??
chemistrykinetics, the entire pan is dark non stick, it is a wilton 11 X 1.125. It does seem thicker the my other non stick tart pans but not by a whole lot....
inaplasticcup, no I never thought of buttering it since it is a non stick....do you think that would help?
ipsedixit, the crust on the bottom and the sides wouldn't brown. I sometimes make pies in it cause it so large and I like the pretty shape ie: pumpkin pie. As far as tarts, well I just assumed that they should be brown, at least a light brown crust....or are they to be a light colour? Is a quiche or a choc. almond torte not to have a coloured crust...
Oh dear, know I'm confused...lol
dark non stick tart pan....doesn't brown my tarts..Why??
Hello, I purchased a scalloped edged dark non stick tart pan 9 -10 inches with a removable bottom. Each time I use it the crust won't brown...what can I do to correct this issue...
I thought of lining it with foil but it has the scalloped sides...
It's too late to return it, so if it won't brown crust, what would I use it for???
Best uses for duck fat?
smartie, I do my potatoes exactly the same way and my MIL just can't figure out what makes them so good....lol...
Veggo, I wish you could ship us all some of that liquid gold...be careful not to let them know what they are giving away, cuz you may find the next time you go shopping it will be jarred, shelved and price tagged!!!
Here's to a great new duck fat adventure ; )
question about duck fat
don't you just love it.....lol
I'm kind of glad that I don't think about duck fat on a regular basis...or I would be needing a new wardrobe,,,in a larger size...lol, though we sure loved our brunch...mmmm duck fat..
Calling all bakers!!
Thank's Goodhealthgourmet and Caitlin McGrath.
BTW that cookie cake looks vibrant!!!
Chowser's suggestion looks good too, hummmm brown butter!
Some very nice suggestions and simple. I was getting myself a bit stressed thinking big and fancy but these torte'd are elegant and uncomplicated. Let's the ingredients speak for themselves without over complicating the matter.
That's what I love about this community, they always put me on the right track!
Thx...
Calling all bakers!!
Very nice chowser, I wonder if I used almonds... since I have them on hand... if it would make just as nice a cake....
Calling all bakers!!
Hank hanover, I am thinking the lemon prefiteroles, I will make my own puffs....or the almond chocolate tarte...decisions, decisions....
Again thank's for the suggestions everyone.
Calling all bakers!!
Thank's caitlin, I think I might bake the almond chocolate, my only question, is it very sweet? It looks lovely and isn't anything she would probable bake herself. The bonus is that is it simple and easy to bake.
question about duck fat
First let me thank you for reminding me that I have duck fat in the refrig. It has been there for so long I can't remember when I made that duck. I have it in a dyson mustard jar and took it out this morning and it is as clean as when I first put it there....so, I guess you can keep duck fat in the refrig. for a very long time without anything going bad. Secondly, I made some wonderful homefries (thank's kevine!) and scrambled eggs with proscuitto cotto. Wow did we enjoy that brunch, not fancy but totally satisfing. Hope that helps with your duck fat questionn....
Calling all bakers!!
Thank you all for your suggestions. I was thinking more along the line of an elegant cake...
I didn't mention earlier that they are also italian and so to make a ricotta cheesecake or tiramisu doesn't seem special enough....I think?? I might be putting more pressure on myself then need be, cuz I would like it to be elegantly italian but not something that a nonna would be making herself.....trying to out-do a nonna's tiramisu, crostata or ricotta sweet is just impossible!!!
I have placed another posting under a different heading in hopes that I get more suggestions.
I really appreciate all of your responses, so much that I made a crostata this afternoon just for us!
Thank's goodness I didn't have any ricotta cuz I would have baked one of those.
The foccacia is something I have made on occasion and don't feel I have mastered baking bread, though it seems easy, the flavours don't hold up once it's cold or the next day....
Once again, thank you for taking the time to respond and if you have any other suggestions please don't hesitate to send them!
Calling all bakers!!
We will be visiting an older couple that is having their 50th anniversary.
It will only be the four of us, as they are celelebrating their anniversary in Italy.
It is a casual meeting, however I would love to bake something elegant to bring.
I would greatly appreciate suggestions with recipes, please keep in mind we are not big on sugary sweets.
Thank you to all the wonderful bakers on this site.
