t

TatyanaG's Profile

Title Last Reply

What's for Dinner #327-The Scotland Votes Edition!

Tonight will be warm lentil and kielbasa salad (this recipe tweaked http://thestonesoup.com/blog/2006/05/...)

I went to grad school at the University of St. Andrews and have a soft spot in my heart for the Scots. The nicest, warmest people (even if they do like their haggis ;-P

Apple-themed potluck

Wow, thanks for great ideas, everyone! Am now armed with options for this event ;-)

Sep 15, 2014
TatyanaG in Home Cooking

Apple-themed potluck

We've been invited over to our friends' home for an apple-themed potluck meal (following a day of apple picking, of course!)

I have no ideas at all. I'd like to do an appetizer, but have none that incorporate apples in my recipe files. Help!

Sep 15, 2014
TatyanaG in Home Cooking

A question about apple cake (with some "scientific" background)

I generally don't like macs in pies or cakes, to me they bake up way too soft. But that's just my taste ;-)

Sep 12, 2014
TatyanaG in Home Cooking

A question about apple cake (with some "scientific" background)

Completely agree. Nothing worse than having mushy apples in your cake, bleh. I use Granny Smith which are arguably the hardest apples and they do not soften much with baking. For a softer apple, use a different variety, like a Honeycrisp, Fuji, Crispin or Pink Lady.

Sep 12, 2014
TatyanaG in Home Cooking

What's for Dinner #326 - The Fall Pursuits Edition [September 18, 2014]

Just give me a spoon! ;-)

Sep 12, 2014
TatyanaG in Home Cooking
1

What's for Dinner #326 - The Fall Pursuits Edition [September 18, 2014]

More baking - yes, please! I was pretty much banned from doing any in summer as everyone was watching their diet for the pool/beach season, LOL!

Picking up some plums at the farmer's market tomorrow for either a plum tart or an upside-down plum cake.

What's for dinner #325 - The Transition to Autumn Edition [through September 12, 2014]

Thanks, lingua! This also works great with shrimp instead of prosciutto :-)

What's for dinner #325 - The Transition to Autumn Edition [through September 12, 2014]

OMG! I need to make this :-)

Sep 11, 2014
TatyanaG in Home Cooking

What's for dinner #325 - The Transition to Autumn Edition [through September 12, 2014]

One of our fave meals for dinner tonight: Tagliatelle with corn, prosciutto, and burrata (I also add cherry toms and basil from today's farmer's market). Recipe courtesy of http://www.seriouseats.com/recipes/20...

What's for dinner #325 - The Transition to Autumn Edition [through September 12, 2014]

Chicken has been marinading since yesterday for Tikka Masala (Saveur's recipe) and basmati rice tonight.

What's for dinner #325 - The Transition to Autumn Edition [through September 12, 2014]

Thanks, mariacarmen!

Sep 08, 2014
TatyanaG in Home Cooking
1

What's for dinner #325 - The Transition to Autumn Edition [through September 12, 2014]

Thanks, Fowler! I am always reading and enjoying everyone's meals vicariously, and finally decided to post ;-)

What's for dinner #325 - The Transition to Autumn Edition [through September 12, 2014]

Last night made roasted pork belly with root veg (Jamie Oliver's recipe). So worth waiting 3 hours for!

Ramen soup with enoki 'shrooms and quail egg for dinner tonight. Can't wait! Thank goodness for cool weather.

Birthday cake delivery

Second Lady M's cakes. To die for!

Sep 08, 2014
TatyanaG in Manhattan
1

Help...Need a good pizza sauce recipe

.

May 19, 2014
TatyanaG in Home Cooking

Sam Sifton - Roberta's Pizza Recipe

Yup, tried it. Nothing special. And the addition of the 00 flour added nothing to the taste of dough. I've been using Jeff Lehman's recipe and will continue to do so.

Apr 14, 2014
TatyanaG in Home Cooking

What dessert would you serve after this pasta?

Oh, what a lovely idea! Since I'm definitely going with a lemony dessert, I'm putting this one on my list. There have been some wonderful ideas in this thread :-)

Jan 20, 2014
TatyanaG in Home Cooking

What dessert would you serve after this pasta?

Wow, really great suggestions here! I love the idea of something lemony after a big meal but the poached pears and/or sorbet sounds lovely as well. Hmmmm, lots to think about!

Jan 19, 2014
TatyanaG in Home Cooking

What dessert would you serve after this pasta?

I'm making tagliatelle with braised veal ragu for company. It's a very hearty dish. Can't figure out what type of dessert would be good to serve after such a filling meal. Any ideas?

Jan 19, 2014
TatyanaG in Home Cooking

Hummus Variations

We love roasted eggplant hummus.

Jan 08, 2014
TatyanaG in Home Cooking

Trendy dinner for visitor

Lavo

Dec 26, 2013
TatyanaG in Manhattan

What do you wish you could do that you've never been able to master?

Then go with David Lebovitz recipe: no cold butter, no rolling out, no tears

http://www.davidlebovitz.com/2009/05/...

Urgent - need private room in midtown $125 (or less) per person

I know, but I didn't set the budget. They ended up deciding on a private club. Whew.

Nov 06, 2013
TatyanaG in Manhattan

Urgent - need private room in midtown $125 (or less) per person

I know. That's why I'm asking here. I don't know what else to do. Called a bunch of places, no luck.

Nov 05, 2013
TatyanaG in Manhattan

Urgent - need private room in midtown $125 (or less) per person

Tried. They only have the mezzanine for 30 people.

Nov 05, 2013
TatyanaG in Manhattan

Urgent - need private room in midtown $125 (or less) per person

It's in the village. I need somewhere in midtown.

Nov 05, 2013
TatyanaG in Manhattan

Urgent - need private room in midtown $125 (or less) per person

Urgently need to find a small (about 10 pp) private room in midtown for a business dinner. Caveat: $125 or less per person (all inclusive). Help!

Nov 05, 2013
TatyanaG in Manhattan

Caviar by Internet? -- suggestions please

I ordered two jars 4oz each of paddlefish and hackleback from 911caviar.com. Paddlesh was divine, similar to the real Russian sevruga. Hackleback (while more expensive) was too salty and didn't have any nuances of flavor. I wouldn't buy it again. 4oz of paddlefish cost $68 and 4oz of hackleback $75.50. Shipping was next day and $34. Still cheaper than buying from a store in NYC.

Jan 04, 2013
TatyanaG in General Topics

What dish do you cook that people just rave about?

God, this is fun but hard to narrow down, because my friends and family love when I cook for them (and I love it, too!) I guess some that quickly come to mind are:

Guacamole
Pizza
Zucchini lasagna
Slow-cooked lamb shoulder
Mussel and chorizo soup
Salade nicoise
Potato gratin
Any dessert but esp. cheesecakes, upside-down cakes and crumbs

Jul 11, 2012
TatyanaG in Home Cooking