Phoo_d's Profile

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Lobster Pot Pie Prep Question - Please help!

Thank you so much for the advice everyone. I will pull out some frozen shrimp in the shell that I have on hand and use the shells to supplement the lobster shells. We are definitely trying to max out the flavor!

For the 'seasonal vegetable' part of the recipe I'm thinking of incorporating: carrots, pearl onions, and baby turnip wedges. Do you think that will work with the overall flavors here?

My ramekins are 10oz capacity, so I am thinking about a ratio of 3oz lobster cream (stock), 3oz lobster, 3oz seasonal vegetables, and then a small bit of head room for the crust.

Dec 22, 2009
Phoo_d in Home Cooking

Lobster Pot Pie Prep Question - Please help!

Thanks Cheryl! It will help so much to be able to assemble everything ahead of time.

Dec 21, 2009
Phoo_d in Home Cooking

Lobster Pot Pie Prep Question - Please help!

Hi Everyone,

I'm making lobster pot pie for 10 for Christmas and would love any advice on how much/what can be prepared ahead of time.

I'm planning on using Michael Mina's recipe: http://www.michaelmina.net/recipes/no...

Though I will be making the stock with only 4 lobster shells instead of 10 (couldn't purchase any empty shells!).

So far my thoughts are to make the pie crust 2-3 days ahead and to blanch the veggies and lobster (separately) the day of the meal.

Is it possible to assemble everything the day of the meal and stick it in the fridge until it is time to put it in the oven?

I would appreciate any advice/thoughts you might have.

Thank you!

Phoo_D

Dec 20, 2009
Phoo_d in Home Cooking

Help with Chocolate Covered Orange Sticks Recipe

Oh my! Anything by Pierre Hermé gets me drooling, but these look absolutely incredible. Thank you for the link!

Dec 07, 2009
Phoo_d in Home Cooking

Help with Chocolate Covered Orange Sticks Recipe

Hill- Thank you for the link! I think that may be more along the lines of what I was searching for.

Dec 04, 2009
Phoo_d in Home Cooking

Help with Chocolate Covered Orange Sticks Recipe

Hill- Thank you for the link. I had looked at that one and it does look delicious (anything from SmittenKitchen can be trusted in my mind!). I was hoping for more of the jelly style that isn't an orange rind but is a rectangle of orange gel - I have memories of something like this from childhood - however if it is only possible with pectin and orange extract then I'll probably stick to orange rinds. Thanks again!

Dec 03, 2009
Phoo_d in Home Cooking

Help with Chocolate Covered Orange Sticks Recipe

I am searching for a good recipe to make the dark chocolate covered orange jelly-filled sticks that are ubiquitous in candy shops. So far I can't seem to find a good one.

I would like to use fresh oranges for flavoring if at all possible and am considering making an orange pate de fruites. Is it possible to slice those into long rectangles and then cover them in tempered chocolate? My confectionary skills are on the newbie side, so I am really hoping to find a trustworthy recipe.

Thanks for the help!

Phoo-D
http://www.phoo-d.com

Dec 03, 2009
Phoo_d in Home Cooking

How Many Key Limes for Key Lime Pie?

I have also found that 1lb of key limes will typically provide enoug juice for a pie. However you can always get another pound and use the leftovers to make killer margaritas!
Phoo-D
http://www.phoo-d.com

Nov 06, 2009
Phoo_d in Home Cooking

Uses for Raspberry Chipotle Sauce

The cream cheese 'dip' is also surprisingly delicious with smoked pheasant on top.

Phoo-D
http://www.phoo-d.com

Nov 06, 2009
Phoo_d in Home Cooking

How to cook israeli couscous (ptitim)?

I've only made it once, but when I did I cooked it like pasta in a lot of water and then drained the excess off. I made a fresh basil pesto and tossed the couscous with it along with some grated grana padano cheese. It may not have been a traditional preparation, but it was delicious! I really liked the texture of the larger grains- unique and fun.
Phoo-D
http://www.phoo-d.com

Sep 29, 2009
Phoo_d in Home Cooking

Break Fast - Food Presentation

I would suggest looking at the colors and textures of the dishes, and plating them so you have a variety of colors and textures on each tray. Perhaps add lettuce leaves underneath the tunafish and egg salad to add color. The tomato will add pop if placed next to the white fish, etc. The bagel, red onion, cheeses, and lox sound like they would go well on the same tray.
Hope that helps, sounds like a great break fast!
Phoo-D
http://www.phoo-d.com

Sep 28, 2009
Phoo_d in Home Cooking

Can preserved lemons/limes spoil?

What a great link! Thank you so much for sharing it.

Sep 28, 2009
Phoo_d in Home Cooking

Jfood's Latest Trek Through MSP - Brasa, Manana & Origami (+ Ole Creamery)

It's too bad to hear that you had a few bad experiences at Origami. I've enjoyed some top notch sushi there several times. I have only sat at the bar once when I was solo, and found that the experience leaves much to be desired. Your description of the atmoshpere at the bar is spot on.

Aug 21, 2009
Phoo_d in General Midwest Archive

some basic tips on how to cook salmon?

I think in the case it means "Tablespoon".

Aug 21, 2009
Phoo_d in Home Cooking

MSP to Rapid City--any good restaurants mid priced or ethnic?

Do you like the tanka bars? I tried one and thought it was rather *unique*. Firehouse has decent burgers and a fun atmosphere. I think they often have a buffalo brisket special on the menu too.

Aug 21, 2009
Phoo_d in General Midwest Archive

some basic tips on how to cook salmon?

Oh that is fascinating! I never realized that it wasn't fat - thank you for the link. It does not bother me, but I will give the brine a try next time for fun.

Aug 21, 2009
Phoo_d in Home Cooking

any secrets to a great tuna fish sandwich?

It is expensive- I just make tuna a once a month thing instead of every week. For me it is worth it but others may want to eat more tuna!

Aug 21, 2009
Phoo_d in Home Cooking

some basic tips on how to cook salmon?

A tip for those just learning to cook salmon:

When you see the white fat start to bubble on the top of the salmon (not the skin side) then it indicates your fish is close to if not done (check it first). This works better with fresh fish, than with frozen but is a helpful visual indicator of doneness.

Phoo-D
http://www.phoo-d.com

Aug 20, 2009
Phoo_d in Home Cooking

I Have 4 Egg Yolks

I second the call for ice cream! Perfect for this time of year.

Phoo-D
http://www.phoo-d.com

Aug 20, 2009
Phoo_d in Home Cooking

MSP to Rapid City--any good restaurants mid priced or ethnic?

I second the suggestion of stopping in Sioux Falls, and love Sanaas. I've looked far and wide and so far haven't found anything of note between Sioux Falls and Rapid City beyond your normal chains. (That being said if you do find something please report back!)
Phoo-D
http://www.phoo-d.com

Aug 19, 2009
Phoo_d in General Midwest Archive

Help exposing partner to new foods

A few thoughts:

I have read several recent studies on kids learning to like new foods which claim it can take up to 26 exposures to a food before a child will decide to like it or not. I assume that this can apply to adult tastebuds as well, so don't give up on a food right away. Perhaps ask what she doesn't like about it (bitterness, texture, etc.) and try to figure out together a way to cook it differently the next time around.

Second I would recommend working to avoid introducing a new ingredient and a new texture at the same time. As an example, my father is an avowed mushroom hater. Yet he loves creamy dishes. After years of failure to get him to enjoy mushrooms I finally served him a morel risotto that he swooned over. He still won't eat them any other way, but finding just one dish was a triumphant moment for me! So if you are working to introduce a new veggie, try it in an omelete, soup, or pasta dish instead of on its own to start off.

Hope that helps!

Phoo-D
http://www.phoo-d.com

Aug 12, 2009
Phoo_d in Home Cooking

Recipes using candied ginger

Candied ginger would add interest to a black bean and ham dish, zucchini bread, or even a sticky barbeque sauce.

Phoo-d
http://www.phoo-d.com

Jul 28, 2009
Phoo_d in Home Cooking

Summer foods to get me through the depths of winter

I've found that frozen sliced peaches taste even better than canned peaces and are so much easier. I'll use them in ice cream and crisps in the dead of winter. I also like to freeze the stems from my swiss chard. They make a wonderful substitute for celery in winter stocks and soups, providing a nuanced herbal flavor. I've also successfully frozen roasted poblano peppers. They are limp when thawed but still add a beautiful flavor to winter dishes.
Phoo-d
http://www.phoo-d.com

Jul 28, 2009
Phoo_d in Home Cooking

Rapid City, SD Fine Dining

I was just in Rapid City recently and noticed a new fine dining restaurant called the Delmonico Grill. The menu looked interesting and I think it would be worth checking out.

The Corn Exchange is a gem of a spot with wonderfully prepared regionally sourced food.

Finally the Firehouse Brewing Co. (while not fine dining) puts out decent food with a fun atmosphere for a casual dinner or lunch.

Jul 23, 2009
Phoo_d in Great Plains

Storing limes

I've had luck storing limes in the cold drawer of my fridge for up to a month. They loose a bit of their oomph eventually but this keeps them from rotting for a very long time.

Phoo-D
http://www.phoo-d.com

Jul 21, 2009
Phoo_d in Home Cooking

favourite wheatberry/farro salad recipes?

I haven't written up my recipe yet, but I've been loving a Greek style wheatberry salad. Key ingredients are wheatberries (of course!), feta, carmelized red onion, pine nuts, lemon juice, kalmata olives, olive oil, fresh basil, salt and pepper. It is so good I have been craving it!
Phoo-D
http://www.phoo-d.com

Jul 10, 2009
Phoo_d in Home Cooking

Invent anything recently?

I recently made a riff on a swiss chard gratin which added in fennel and parmesan. It was a wonderful combination!
Phoo-D
http://www.phoo-d.com

Jul 10, 2009
Phoo_d in Home Cooking

Doctored up brownie mix....suggestions???

Trader Joe's Triple Fudge Brownie Mix is a winner (just made a batch this morning for a last minute event after work) and I will throw in dried cherries to add interest if I'm looking to play around with it.
Phoo-D
http://www.phoo-d.com

Jun 11, 2009
Phoo_d in Home Cooking

Your Favorite Lasagna (not a discussion re traditional lasagna)

Our go-to lasagna recipe is a meat-loving feast with lots of ground sirloin and italian pork sausage. The key is to simmer the sauce with a bit of balsamic vinegar for a very long time. This adds a wonderful depth of flavor. I top it with fresh mozzerella and include a mixture of parmesan and romano inside the layers. It takes a bit of work, but you can make a big batch and then eat off of it for a week!

http://www.phoo-d.com/2008/12/hearty-...
Phoo-D

Jun 11, 2009
Phoo_d in Home Cooking

What are tricks to the perfect spaghetti sauce?

Hi Ellen - That's terrific! I'm glad that it worked for you. Sometimes I even put a little balsamic in the meatballs for extra flavor. It's great stuff!
Phoo-D

May 13, 2009
Phoo_d in Home Cooking