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Puff pastry empanadas??
Puff pastry is a great choice for light, flaky empanadas that are not entirely traditional.
For meat fillings, I actually prefer a puff pastry made with vegetable shortening, such as Pepperidge Farm. It's easier to work with and the more neutral flavor is lighter than an all-butter pastry.
It can be tricky, but I've also fried puff pastry empanadas with outstanding (if not lowfat) results.
Frosting for Chocolate Layer Cake
I know this thread is quite old. Just wondering if anyone has, and would share, the recipe for the cake layers. I've tasted this cake at Blue Smoke and thought it was exceptional.
Thanks in advance!
How do you make a super meaty ragu or bolognese sauce?
Alice Waters' recipe for bolognese sauce is delicious and has a very satisfying, hearty texture. It calls for skirt steak, cut in 1/4" dice.
http://www.cookstr.com/recipes/bolognese-sauce
2010 Thanksgiving Wins and Losses
Hi Rubee,
Could you share with us exactly how you did the deviled eggs? They look and sound amazing!
Thanks
Roast beast: bang for the buck?
Wow, that's a travesty! And interesting that they are, like Waldbaum's, now owned by A&P.
I think Waldbaum's has a tradtion of good meat departments from the original ownership, just like Food Emporium's ancestor Daitch had great dairy products. But Pathmark, the newer sibling, should be ashamed!
Roast beast: bang for the buck?
It's great that supermarkets are starting to carry Prime meat, and I can say that Waldbaum's has always been pretty good for meats in general. You're right in that their buyers are doing a great job if they can offer high quality at such a low price!
Roast beast: bang for the buck?
Glad someone understands my point :)
They have great prices for groceries, but I skip the meat section!
Roast beast: bang for the buck?
I noticed that Best Yet just called it USDA, which really means nothing, and generally means that they are selling Select. The term Angus can also apply to many types of beef and is not in itself a guarantee of quality.
Having roasted hundreds of tenderloins, I can definitely say that there is a difference in the various grades of meat. When I buy whole cases, they often contain a few Prime filets along with Choice. The tenderloin is not a cut with a lot of marbling, but some would argue that it makes the grade you choose even more important than fattier cuts.
The point that I think a lot of hounds are trying to make, and I agree, is that you get what you pay for, but there are ways to get fine-quality meat that is affordable.
Roast beast: bang for the buck?
In fact, due to the increased demand, prices on tenderloins go up at the clubs every Novemeber/December.
Roast beast: bang for the buck?
I know that not everyone is a member of Costco, but I'd keep in mind that the savings you'd realize on even one large roast, not to mention food and drinks for a holiday dinner, would practically cover the cost of membership for a year.
I'd also be wary of bargain-basement priced beef at supermarkets. It is invariably Select grade, which is, IMHO, not even worth eating. Certainly not the right choice for a holiday feast.
Costco, and Sam's Club, have consistently excellent meat, and at a very fair price.
Serving Six with a 4 lb Chicken?
I'm afraid that's going to result in some very skimpy portions. Your menu sounds great, but it would be a shame to not have enough chicken, especially for company.
Chocolate fountain - need advice on dippers!
My mom is a caterer and features chocolate fountains quite often. They are a lot of fun and a great "interactive" dessert that everyone enjoys.
You've definitely honed in on the most popular dippers. Strawberries are always the most popular, followed by cream puffs.
You can buy very decent cream puffs from Costco or Sam's Club. They come frozen , packed in a plastic tub. I believe they are imported from Belgium. For this purpose, they are perfect, and there's no point in making your own (sorry if there are purists that don't agree, but I do have a high standard of taste).
The same for the Sara Lee pound cake - it's very good and a great timesaver.
Marshmallows are great, but, to my taste, chocolate cake or brownies don't excite me as a dipper. Not enough flavor or color contrast.
Pretzels are a must for the salty contrast. The best shape to use are short pretzel rods.
Biscotti or shortbread could also be nice (I'd do shortbread fingers). I'm very fond of dried apricots too. But four or five dippers should be enough.
Short wooden skewers are perfect for spearing the softer items. You can find these easily in Asian markets or even in a well-stocked supermarket.
Good luck, and I'm sure this will be lots of fun for your guests. Happy New Year!
Tough Turkey
Several years ago, I posted on here with a similar tough turkey problem. Since it ruined my Thanksgiving dinner, I was extremely disappointed. Many posters suggested that I complain to the grocer, which was Whole Foods. They were very gracious and refunded my money without question, explaining that occasionally a bird can be inherently tough.
Generally speaking, when cooking a premium turkey, I find a low and slow roast to be the best way to ensure tender meat.
Easy Samosa Recipe?
This recipe could not be easier and is always a big hit at parties. It calls for square wonton wrappers, which make a perfect cocktail-size samosa when folded into a triangle.
http://www.starchefs.com/features/dumplings/html/recipe_02.shtml
Martin's Potato Bread Cubes for Stuffing -- have you tried this product?
Yesterday, I was this for the first time as well, in Stop & Shop here in New York. I was wondering about it too. Very interesting that they are soft cubes, not dried to croutons like all other packaged stuffings.
Pigs in a blanket - what sauce or dip?
Yes, puff pastry makes these extra-special. I actually prefer Pepperidge Farm puff pastry for these than all-butter puff pastries. The texture is perfect and the taste is lighter.
Chocolate candy for a diabetic?
The very best sugar-free chocolates I've come across are from Cuba Venchi, made in Italy. Nothing else I've tasted has even come close. I believe that they use malitol as the sweetener. Their gianduja and other hazelnut chocolates are standouts, made with the best Piemontese hazelnuts. I've ordered this brand in the past from Chefshop.com, but you may want to do a Google search and see what assortments other places are carrying.
Coffee Toffee Pie
Yes, it is the same recipe. I believe Maida Heatter also calls it Coffee Toffee Pie, but then describes it as "better than sex".
How Long Can a Beef Roast Keep in the Fridge?
I opened up a Cryovac-packed beef filet yesterday, cut it into thirds, and rubbed them with olive oil, salt, and cracked pepper.
I realized , before searing the third piece, that two pieces were going to be enough. Now the third piece is seasoned and waiting in the fridge. I might have tried "dry aging" this piece, had I known in advance, but it is now olied and seasoned.I was wondering how long I can keep this meat before I risk it spoiling.
Buffet Menu for 70 People
Thanks to everyone for the excellent suggestions, which have inspired several dishes to go on the buffet. There will be lots of great colors and textures now.
Buffet Menu for 70 People
Sorry I didn't specify. Some will be seated while others mingle. I envision using chicken tenders and serving manageable bite-size pieces.
Buffet Menu for 70 People
We are planning a holiday party for 75 people, served buffet-style. The main dish that I have in mind is boneless chicken breasts in a morel cream sauce. I'd normally serve that with buttered egg noodles, but am thinking that the buffet requires something that holds better and is possibly more colorful. The potato gratins that I've used on buffets seem wrong with a cream sauce on the chicken. Any suggestions for some great accompaniments?
Thanks in advance.
What happened to Gascogne?
Oh yes! I worked with Pascal Coudouy and his wife Carol many years ago. They are true professionals and filling their shoes could never be easy.
What is your newest favorite ingredient??
Forage Organic Apple Glaze, an apple syrup from New Zealand. (I know there are similar products made in Vermont, but I haven't tried them.)
This glaze adds great intensity of flavor to any dish, sweet or savory, made with apples. Makes a big difference in pie fillings.
I've also used it as a glaze for turkey and other poultry and meats. An outstanding product.
Accompaniments for chicken pot pie?
Lots of great suggestions here for fresh vegetable sides. I also like a small serving of cranberry sauce alongside.
Reseasoning a Cast Iron Skillet - Can I Just Touch It Up?
Thank you all for the excellent advice! I will try a local touchup on the stovetop and hope for the best.
Where to buy fine dining-style plates (large plate with small bowl center)?
A really nice line of restaurant-inspired shapes is Point from Raynaud. Thomas Keller helped develop this range and the pieces make for very dramatic presentations. I'm pretty sure you will be pleased with this stuff.
Raynaud is definitely up there in price, but I've also found some on eBay and also saved at Bloomingdale's by purchasing with coupons.
Reseasoning a Cast Iron Skillet - Can I Just Touch It Up?
I have a favorite 12" cast iron skillet that's been in use for about fifteen years. Since I always cared for it properly, the skillet has developed a beautiful dark finish that is nonstick.
Unfortunately, I left the clean skillet on my stove to cool and the cleaning lady thought that she was being helpful by scrubbing the skillet squeaky clean. Fortunately, most of the hard-earned patina was undamaged, but there is a half-dollar size ring in the middle of the bottom that is pretty thin. Food is starting to ever-so- slightly stick in that spot when I use it for searing.
My question is, do I need to strip the entire skillet and reseason from scratch, or is there a way to concentrate on just seasoning that section of the skillet?
Anyone ever eat the egg raft after clarifying stock?
When I was a culinary student, we were taught to never add egg shells to the raft, as they may not be totally clean. The raft mixture always contained some ground meat, poultry, fish of the same type that the stock was made of, as well as egg whites and finely chopped vegetables.
The very old-school chefs insisted that the leftover raft could be used to make great chili, though I've never tried that.
