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Help with a non-quiche book club dinner!!!

I am looking to make a light, tasty, easy meal for dinner for eight. Preferably something that does not have to be served 'immedistely'. I am tired of quiche-like things that are always made for groups of women, but I am stumped!!

May 17, 2012
allisonkwolf in Home Cooking

Paley Place Bread Pudding

Has anyone made this leek and sausage bread pudding? looks delicious and also wondering if it would be ok without sausage to serve alongside beef tenderloin.

Dec 03, 2011
allisonkwolf in Home Cooking

Cioppino

Thank you! Has anyone made giada's Cioppino?

Nov 30, 2011
allisonkwolf in Home Cooking

Cioppino

Can you make the base for Cioppino the day before, and then reheat and cook the seafood in it before serving? Along those lines, anyone have a favorite recipe?

Nov 30, 2011
allisonkwolf in Home Cooking

Dinner Party for 20

I am doing a buffet... I am thinking along the lines of a simple, but really delicious meal, rather than a buffet with a lot of different things going on. I've just never cooked for this many before. And since people won't be sitting at a table, I feel like that plays into what I serve... ie, nothing complicated to eat.

Oct 08, 2010
allisonkwolf in Home Cooking

Dinner Party for 20

What are your best ideas or an easy, but yummy make-ahead dinner for 20??

Oct 08, 2010
allisonkwolf in Home Cooking

Gnudi Help

I made gnudi last night and I am not sure what the right consistency is supposed to be... they tasted good, but are they suposed to be pretty darn sticky when you are rolling them out? They seemed to me to not be 'airy' enough.

With brown butter, sage and lots of parm my 2.5 year-old didn't seem to mind, but I'd love to know how to make them better for the future. Thanks!

Aug 31, 2009
allisonkwolf in Home Cooking

Making Mini Brioche Buns

I am planning on trying Ina Garten's brioche recipe and would like to make it into mini buns for sliders. Does anyone know how I should shape them, and what I should bake them in? A regular size muffin tin? I just want to make sure they don't bake up to high.

Any suggestions would be very appreciated!!

Aug 25, 2009
allisonkwolf in Home Cooking

Brining a turkey.

I used Alton's method last year, and left the brine in for about 10-ish hours... I put it in late the night before and took it out first thing the next morning... it worked great.

Nov 13, 2008
allisonkwolf in Home Cooking

Cider-based Turkey Brine

I brined a turkey last year using Alton Brown's method (an insanely moist turkey!).... the only thing I didn't love is how fruity the resulting taste was. I was looking at William-Sonoma's Cider based brine yesterday, and I was wondering if anyone has ever used it? I am wondering, too, if the CI basic salt and water method is the way to go?

Nov 13, 2008
allisonkwolf in Home Cooking

Vodka in Pie Crust

Has anyone every tried this trick of using half water and half vodka in pie crust? I read about it in Cook's Illustrated, but don't know anyone who has ever tried it. I'm very curious to know how it works out.

Sep 09, 2008
allisonkwolf in Home Cooking

Vodka in Pie Crust

Has anyone every tried this trick of using half water and half vodka in pie crust? I read about it in Cook's Illustrated, but don't know anyone who has ever tried it. I'm very curious to know how it works out.

Sep 09, 2008
allisonkwolf in Home Cooking

Breading without eggs?

Is there a way to bread chicken without using eggs, or by using some egg substitute?

Aug 31, 2008
allisonkwolf in Home Cooking