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Virginia Girl's Profile

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HELP - Shad Roe

First, I have to admit that I have tried to cook shad roe on my own after having a wonderful version at a restaurant. I checked recipes to find out about the basics, but have failed miserably. So, today, seeing shad roe at my fish mongers and being quite happy about it, I asked his advice and came home quite confident that I would be successful. NO!!! Does anyone know the ins and outs of cooking this? I poached them in simmering water for 2 minutes and sauteed them in butter for 5-6 minutes (turning, so this inclues both sides.) I know I screwed up when I separated the pairs so that some eggs escaped as the sacks split a bit. It wasn't a total loss, but not pretty. I made a black butter sauce with capers, but, as I say, it wasn't perfect. Any help out there?

Virginia Girl

Feb 20, 2011
Virginia Girl in Home Cooking

Cookbook/recipe rec's for homemade pasta - not using a KA mixer

The Silver Spoon, Phaidon Press, is the backbone of Italian cooking for young Italian newlyweds--it is a cooking bible somewhat like our Joy of Cooking. It was only translated into English about three years ago or so. Basic pasta recipe: 1 3/4 C. all purpose flour (plus extra for dusting), 2 egs slightly beaten, salt. Sift the flour and a pinch of salt into a mound on the counter. Make a well in the center and add the eggs. Using your fingers, gradually incorporate the flour and eggs and then knead for about 10 minutes. If too soft, add a little flour, if too firm, add a little water. Shape into a ball and let rest 15 min. Roll out and cut into desired widths.

Feb 05, 2011
Virginia Girl in Home Cooking

I have recently fallen in love with Polenta

When in Italy I had soft polenta with fontina cheese melted in and some sauteed radicchio mixed in. It was absolutely wionderful.

Feb 05, 2011
Virginia Girl in Home Cooking

Dear RuBo: My Name Is Not Fucking "Sweetie"

Get a life! If you are that concerned, stay at home! They could have used something worse...unfortunately I cannot suggest the term because Chow Hound would have to censure my comment. Really--go out and do some charity work to atone for your bad attitude!!! What a b...h.

Dec 19, 2010
Virginia Girl in Features

How do I make a 3 Musketeers cake?

I just googled it and came up with the recipe--in fact, a few of them. Check them out.

Dec 13, 2010
Virginia Girl in Home Cooking

Where Does Trader Joe's Food Come From?

Who cares? Who would eat any of this stuff? Yuck.

Dec 12, 2010
Virginia Girl in Features

Need Pasta Recipe for Tonight Please

Any GREAT pasta dishes with a lot of flavor? Would like something simple and possibly no meat.

Sep 12, 2010
Virginia Girl in Home Cooking

Help--what to serve with chile TODAY

Thanks. All good ideas. Y'all convinced me to make cornbread. Also found a great watercress and orange salad with red onion on this site. Sounded refreshing!

Jan 10, 2010
Virginia Girl in Home Cooking

What do you cook in your microwave?

Spinach is marvelous in the microwave. Pack a large glass bowl, pushing down on the spinach gently to pack in more--right to the top and mounded up above is o.k. No water. Cover with plastic wrap. Microwave on high for about 5 (I guess that's minutes--it's the number 5 button timer.) Watch it around 4 minutes. It should lose half its volume and be nice and green--sort of just till it collapses but doesn't dwindle down more that half. Check to see if done--not raw, but still nice and succulent. Careful in removing the wrap for the steam. If not done, just put back for 1 more minute. Press down on spinach with a fork to extract water, pour off. It will be in a large lump. Pass a knob of butter over the surface, cut in two and serve (for two people.) Wonderful. You can also partially cook it and add more spinach after 1 1/2 minutes if you are serving more people. Or, do two batches.

Jan 10, 2010
Virginia Girl in Home Cooking

Help--what to serve with chile TODAY

Last minute invite to watch football. Friend making big pot of chile. What do I take? She suggested cornbread. I'm thinking salad, or what??? Don't want average salad--boring. What goes good with chile? THANKS!

Jan 10, 2010
Virginia Girl in Home Cooking

The Great Sardine Taste-off – best canned sardines – Next 7

What about Casa Lusa brand? From Portugal, exported by Tradifoods, LDA. The plain ones are good, and the flavored ones are just right--light but not overwhelming in lemon or lightly smoiked in hot sauce.

Oct 26, 2009
Virginia Girl in General Topics

Savoury oatmeal ?

As odd as it may seem, my dad used to eat shredded wheat (the large pillows of it) with warm milk, a pat of butter and some salt and pepper. You might try that with your oatmeal.

Sep 27, 2009
Virginia Girl in Home Cooking

What to serve with lobster stew

My fish cook book suggests following with a salad, cheese and a fruit dessert. I would skip having a cheese plate because the soup is rich. Instead, I would slice some French bread into a little more than a quarter inch. brush with olive oil and toast on one side. Cool and put slices of goat cheese on the bread and then on a baking sheet, which can be all prepared in advace. I get the logs that can be sliced about the same size as the bread. Pierce the cheese in a few places with a sharp knife, sprinke with a little chopped rosemary (dried is fine) and very little coarse black pepper and then drizzle a little olive oil on the cheese. I use a spoon and just drip and smear it around a little. Into the oven at 400 degrees for a few minutes until the cheese starts to droop--not melt all over the place. Have your salad plates filled and sit two of the cheese rounds on each at the side. It's just enough cheese to satisfy, but doesn't overload you with richness after such a nice lobster stew. Then have your fruit pie, or whatever, The cheese/bread sounds like a lot of work, but it's not--assembled in minutes and served warm, everyone loves it.

Sep 27, 2009
Virginia Girl in Home Cooking

AWFUL Vegetable Soup -- Help

Forgot--yes I added three big cloves of garlic, but not more because I didn't want garlic soup, and I didn't have fresh ginger so added a little powdered (which was freshly bought) and I sauteed the ginger with the onion to bring out the flavor. I think I didn't cook the broth enough. Thanks, I think that was it. Plus I could have added some herbs, but I like the fresh vegetable taste rather than a lot of herbs, so would go light on that. I don't know if I have the courage to make the soup again. A lot of work for some greasy, watery tasting soup.

Sep 27, 2009
Virginia Girl in Home Cooking

CHEAP housewarming party nibbles...

If you like roquefort cheese: buy some Belgian endive, which is expensive but you don't need a lot--maybe one or at most two would do. Cut the root part off the bottom, separate the leaves and put a dollop of softened roquefort on the bottom part of the leaf. The endive stays crisp for a long time, you can arrange a plate like a big flower with the leaves radiating out, and people just pick up a leaf and pop it in their mouths. Easy, not too expensive and kind of chic. I also like to get those little pickled, sweet red peppers in the deli section, fill them with softened goat cheese, and serve. Very good.

Sep 27, 2009
Virginia Girl in Home Cooking

AWFUL Vegetable Soup -- Help

Without a recipe (how hard could it be to make vegetable soup), I proceeded to try and make my grandmother's vegetable soup. She's not around to ask for help anymore, so I just did the best I could. Bought string beans, carrots, onions, lima beans, san marzano tomatoes, corn, peas, cabbage, and used two large chickens (to make the broth, not to use the meat.)

Simmered the chickens in water to cover, midway chopped them up a bit to get more of the flavor out, then strained the broth and defatted it. Sauteed one huge onion till translucent, added the veggies to the broth to cook, in order of how long they needed to cook to be soft. Added some salt and pepper to taste. UGH. No flavor. I never get enough chicken flavor for the broth, but thought with TWO chickens it would work out.

Should I just buy canned chicken broth? Use boullion cubes :( which I really don't want to use. I will never make vegetable soup again unless I figure this out first. Maybe I should have roasted the bones first? Help.

Sep 27, 2009
Virginia Girl in Home Cooking

How do you poach an egg?

My reply earlier confused people, I think. The muffin rings are just hollow rings and keep the egg in a nice shape in the water. It's easy to see when the egg yolk sets. Otherwise, I just poach it in the shell (much less time than for boiled eggs) and gently peel it--normally a perfectly oval egg emerges with a tender white and runny yolk. MMMM. Anyway you do it, poached eggs are one of life's grander meals.

Jun 21, 2009
Virginia Girl in Home Cooking

How do you poach an egg?

Greyghost: Thanks for a great way to poach eggs in a microwave--I'm going to try it. Actually, I usually just simmer the eggs for 4 min. most of the time and painfully peel them. The other recipe was from "The Original Bosont Cooking School Cookbook, first published in 1896. It is actually for poached eggs--you can see when the yolks just start to set and take them out. Good, but still more work than the microwave :)

Jun 21, 2009
Virginia Girl in Home Cooking

Question About Quiche

Thanks for all of your advice on technique. I think using less eggs, more cream/milk and incorporating more air into the mix is the way to go. Yay!!!!

Jun 21, 2009
Virginia Girl in Home Cooking

Your mom's weird cooking ... and other stories? (recipes encouraged)

I have a hungarian/german background. My grandmother would boil macaroni, drain the water (leaving a little), and add condensed unsweetened canned milk, some butter, salt and pepper. MMMM, macaroni soup. I actually crave it and it is an ultimate comfort soup. No nutrition, though.

Jun 20, 2009
Virginia Girl in Home Cooking

Your mom's weird cooking ... and other stories? (recipes encouraged)

Ewwwwww. When my mom went out for the day and didn't have time to cook, she'd open a can of chow mein, heat it and dump it over those greasy crunchy noodles. OMG, how we hated it.

Jun 20, 2009
Virginia Girl in Home Cooking

Your mom's weird cooking ... and other stories? (recipes encouraged)

I'll bet it was canned boston brown bread in a can that you heat up in water, cut out the ends of the can and eat.

Jun 20, 2009
Virginia Girl in Home Cooking

Your mom's weird cooking ... and other stories? (recipes encouraged)

My mom made potato chip sandwiches with a little mayo on them. Go figure. I thought this was normal. Otherwise, she was a pretty good cook.

Jun 20, 2009
Virginia Girl in Home Cooking

Your mom's weird cooking ... and other stories? (recipes encouraged)

I'd be worried--do White Castle's still exist? Maybe they are from another era and just frozen in time.

Jun 20, 2009
Virginia Girl in Home Cooking

quiche?

I just posted a question about making a quiche that is not heavy and more in between a custard and a quiche. I live in Reston and the only quiche I will buy and eat is from Patisserie Poupon on Wisconsin Avenue, just above Q Street, NW. Forget everything else.

Jun 20, 2009
Virginia Girl in Washington DC & Baltimore

June 2009 COTM: Elizabeth David Classics

I have Elizabeth David's "An Omelet and a Glass of Wine". It's a terrific book. This is an exciting project you've started.

Jun 20, 2009
Virginia Girl in Home Cooking

How do you poach an egg?

I have luck with room temperature eggs. Simmer some water, carefully put in the eggs, then let them cook for exactly 4 minutes. Drain and cover with tepid water while you peel them one by one. You need to gently peel them (tricky) and sit them whole on a piece of buttered toast. Otherwise, you can use a shallow saucepan and muffin rings. Fill the pan 2/3 with water and get it to a gentle boil. Butter the muffin rings and put in the water. Break each egg into a cup and slip into the ring. When there is a film over the yolk and the whites are just firm, remove with a buttered spatula or skimmer, drain and put on the toast. :) Poached eggs are great!

Jun 20, 2009
Virginia Girl in Home Cooking

Question About Quiche

I hate most quiches, but a local shop sells one that is delicious. It is not heavy, dense or dry. It's more in between a custard and a quiche. I have tried cooking them for less time and the result is not the same--it may be wetter, but is still dense. How can I make a more custardy quiche? Any recipes??? Thanks a million.

Jun 20, 2009
Virginia Girl in Home Cooking

Dear lady friend coming for New Years Eve Dinner

Sorry, me again. Have them crack the claws and keep the juices, and split the tails. that way you don't have any work to do when you get home. Melt some butter for the lobster and the new potatoes. Add chopped chives to the potatoes! I really hope you do this. It's an elegant, no work dinner that you can pull off. Yes, it's expensive, but hey, that's the trade off sometimes when you don't have the time. And it's realllllly good.

Dec 30, 2008
Virginia Girl in Home Cooking

Dear lady friend coming for New Years Eve Dinner

Addendum: The reason I have the lobsters cooked at the market is I can't stand to kill them. The last time I bought live lobsters I felt like driving them to the shore and releasing them. I insist they kill them before cooking, too. I know I'm a wimp.

Dec 30, 2008
Virginia Girl in Home Cooking