emmee's Profile
Favorite Chickpea Recipe - Here's Mine - What's Yours?
Thanks. I like the idea of soaking longer to decrease energy use. gotta get some dried beans.
Favorite Chickpea Recipe - Here's Mine - What's Yours?
Intriguing recipe. Can't wait to try it. About how long do you cook it?
The easiest perfect microwave green poached egg?
This month's Bon Appetit has a recipe for Seared Scallions with Poached Eggs that includes the following directions for microwaved poached eggs:
For 2 eggs: Pour 1/2 cup water into each of two 8-oz. microwave-safe coffee cups. Crack 1 egg into each cup, making sure it's completely submerged. Cover each with a saucer. Microwave 1 egg on high until white is set but yolk is runny, about 1 minute (cooking time will vary depending on microwave). Uncover; using a slotted spoon, transfer egg to top of 1 serving of scallions.
I tried it this morning and found I needed more time for 1 egg - more like 2 min + 20 seconds. Texture was great, tho' and it was easy to take egg out of oven, peek at it, and put it back for more cooking. I plan to continue experimenting - I love poached eggs and the easy cleanup with microwave method is a big plus. Wonder if starting with boiling water would work?
dinner before show at Wilma Theater?
To report back: we had an excellent dinner at Estia, one minute from the theater. We had the prix fixe dinner. I had the calamari - wonderful! - and the fish, my husband had the caesar salad and lamb shanks. The fish was good, the lamb - which my husband had without feta - rich and flavorful. We both had fresh fruit for dessert - a nice selection. Portions were just right. Thanks to all!
dinner before show at Wilma Theater?
We've made a reservation at Estia and, thanks to bluehensfan felt like insiders asking for Saki! If it turns out that my son's work day makes that impossible (he can't take us to the train early enough), we'll cancel that reservation and go to one of the quickie places. Thanks again, everyone, for all the great advice!
dinner before show at Wilma Theater?
Wow - thanks everybody, this is great! Lots of choices to sift through. Knew I could count on CHers! 6:30 reservation should work for an 8:00 curtain.
dinner before show at Wilma Theater?
Thanks, these look very good. I see that Estia has a $30 pretheatre pre-fixe menu that we'll look into. Since I don't know how much time we'll have - it depends on my son's work schedule (which I hope he'll let me know in advance!) - I'd also appreciate any suggestions for a quick dinner nearby. Can you get a cab in Center City on a Friday evening? Thanks again.
dinner before show at Wilma Theater?
My husband and I will be in Philadelphia next weekend. We're staying in the suburbs near our son, using SEPTA regional rail to get into town. We have tickets for a show at 8:00 at the Wilma, on Broad Street near Spruce, for Friday night. It looks like we get out at Suburban Station, then walk to the theater. Any suggestions for a pre-theater dinner place that isn't too far out of our way? We eat most cuisines, love fish and ethnic foods of all kinds. Thanks very much!
Morton Kosher vs. Diamond
I noticed Penzeys in my area carries Diamond - I'll buy some on that far-off day when my Morton's is finished. It does not appear to be available on their website
vegetarian vegetable soup
I'm not sure you'd call this a classic vegetable soup, but it totally vegetarian, low calorie and delicious. The vegetables are actually broiled - they could probably be grilled on a BBQ.
http://www.phoo-d.com/2009/03/omas-anytime-roasted-vegetable-soup.html
Does anyone have a vegan chocolate cake recipe?
Article on Wacky cake - also known as Cockeyed Cake, Crazy Cake and Three-Hole Cake - which the author calls "the perfect cake for today", quick, vegan and frugal. Cockeyed Cake - from Peg Bracken's I Hate to Cook Book - was my go to recipe for children's birthday cakes for many years. It's fail-proof, easy, and creates a cake that moist and chocolaty.
See p. 3 of the article for the recipe plus variations.
http://articles.baltimoresun.com/2008-07-02/news/0806300122_1_cake-recipes-wacky-cake-perfect-cake
Cooking without Gas
I've used recipes from this NY Times article on toaster oven cooking even though I don't own one! The roasted cherry tomato and roasted zucchini recipes are excellent (even in a regular oven!). The writer prepares a complete dinner for company with some creative uses of her toaster oven.
http://www.nytimes.com/2005/08/24/dining/24summ.html?_r=1&scp=1&sq=toaster+oven+zucchini&st=cse
Cheap yet good cuts of meat
Enjoy it! Leftovers are also good. I stir-fried spinach from the farmers market, then mixed in leftover lamb and vegetables - delish!
Cheap yet good cuts of meat
Lamb necks! I watched the first episode of Ruth Reichl's "Adventures with Ruth" in which they made succulent-looking lamb necks. I was surprised to come across lamb necks at a local market a few days later. I bought them and made the recipe. The meat falls off the bone and is rich, flavorful and delicious.
http://www.gourmet.com/recipes/adventureswithruth/2009/10/braised-lamb
Apple Cake recipes
I recently made this cake and it was delicious. I decreased the amount of white sugar slightly and substituted 1/2 cup unsweetened applesauce for half the oil:
http://allrecipes.com/Recipe/Apple-Honey-Bundt-Cake/Detail.aspx
I also have to mention a recipe I turned to when I had lots of apples: Marian Burros' famous Fruit Torte, the most requested recipe in New York Times history. Many bloggers reference it. (Lynne Rossetto Kasper talks about being newly married and "working out an assembly-line process for making many tortes", putting 24 in a friend's freezer!) The torte is very fast to put together, versatile, and delicious. The original recipe, from The Elegant But Easy Cookbook, lists a number of fruit choices, including Italian plums, sliced apples or peaches, blueberries, or a combination. I often use frozen blueberries. Burros suggests sprinkling the top of the fruit with sugar, lemon juice, flour (if fruit is very juicy), and cinnamon, and notes it is especially good served slightly warm, topped with vanilla ice cream or whipped cream. I always get compliments and am embarrassed because it is so easy!
http://www.nytimes.com/2005/09/21/dining/216frex.html?scp=1&sq=burros%20plum%20torte&st=cse
Carrot Greens, Hmmm?
Interestingly enough, Harold McGee had an article in the NYTimes this week advocating cooking with tomato leaves. He asserts there's little evidence that they're poisonous. Not sure I'm ready to try, though.
http://www.nytimes.com/2009/07/29/dining/29curi.html?ref=dining
Cold Soup...what's your fav?
We slice the eggs - with an egg slicer - and part of the yolks dissolve in the soup.
Cold Soup...what's your fav?
Your hard boiled egg in salt water soup is a typical first course at the Passover seder. Every time we ate it, my family said, "this is really good, we should eat it more often". But we never did.
Hard matzoh balls
My family's traditional chewy matzo ball recipe - from a 1936 Settlement Cookbook!:
2 TB chicken fat (I use oil)
1 egg, slightly beaten
1 ts salt
1 c. matzo meal
1 c. boiling water
(recipe also calls for pepper and nutmeg to taste, 1 1/2 ts. chopped parsley - my family has never used these.)
Pour boiling water over matzo meal mixed with salt, stir until water is absorbed. This will seem dry, but just mix well and don't add more water. Add fat, then egg (and additional seasonings, if used.) Mix well, refrigerate at least 1 hour. (dough works better thoroughly chilled)
Roll into walnut-sized balls (moisten hands with cold water to roll without dough sticking) and drop into boiling soup or salted water. Cover and simmer about 20 minutes. Balls will float.
Recently I have been substituting whole wheat matzo meal for all or 1/2 of the matzo meal with excellent results.
Hope your better half enjoys!
best pumpkin/squash for seeds?
I get a craving for roasted seeds this time of year. Does anyone know what kind of pumpkin or squash yields the best seeds for roasting? Some varieties seem to yield small, thin, undeveloped seeds that are not roastworthy.
