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Best Jamie Oliver Cookbook?

Hello,

I see that many of you have been cooking from some of the Jamie Oliver cookbooks. My local Barnes and Noble has about 10. I would love to hear some feedback on which one I should buy based on his best and most popular recipes.

Thanks!

Apr 02, 2011
mrs lilo in Home Cooking

Restaurant suggestions near the Apollo Theater?

Thank you for the suggestion! I did a good search to find a good place for dinner before the 8 pm show and just made my reservation at the Italian place. It's been 10 years since I've lived in Lincoln Park, and this one is new to me, but looks yummy.

Thanks again!

Apr 01, 2011
mrs lilo in Chicago Area

Cookbooks and chefs similar to A Platter of Figs / David Tanis?

How about any of the Chez Panisse cookbooks?

Let us know what you make from Platter of Figs. I have it, but haven't used it. Love Sunday Suppers though.

Sep 23, 2009
mrs lilo in Home Cooking

Fall Dinner Party for 8--Menu Suggestions?

I am hosting a dinner party (birthday party) dinner for 6 adults and two kids in about a month and looking for menu suggestions.

My only concern is that I would like to either have a main dish I can make ahead or something I can grill (weather permitting). I love to cook, and usually take on too much, which makes my mother nervous. :) I would like at least the main dish, if not sides, to be things I can make ahead. However, I'm not ruling out the grill, since my father or another male relative usually takes the reins.

Also, I also would like to make use of my (growing) cookbook collection. If you have any suggestions from a favorite cookbook, I would love to hear about it. I have all the Barefoot Cookbooks, Sunday Suppers, plus many others. And if I don't have it, I will probably go get it or check it out of the library!

Thanks, can't wait for your suggestions.

Sep 15, 2009
mrs lilo in Home Cooking

making boxed cake mix better...

I just made chocolate caramel brownies that use german chocolate cake mix as the crust. It's that plus the melted caramels and chocolate chips. I have tried lots of different recipes for this type of brownie an these were by far the favorite. The whole 9 x 13 '' pan was gone by the end of the nite.

Let me know if you would like the recipe and I will find it.

Sep 15, 2009
mrs lilo in Home Cooking

What are your tried and true favorites from Epicurious.com

Thank you Caitlin!

Sep 09, 2009
mrs lilo in Home Cooking

What are your tried and true favorites from Epicurious.com

Love epicurious and love this thread. I wish there were a way to save the post so I could refer to it later.

Here are my favorites from the sites:

Pasta with Bolognese Sauce: I spent every Sunday last winter trying different versions of bolognese since my daughters love it. This was the winner!

http://www.epicurious.com/recipes/foo...

Tomato- Mozzerella Pizza with Phyllo Crust
http://www.epicurious.com/recipes/foo...

Butternut Squash Gratin: Every Christmas!

http://www.epicurious.com/recipes/foo...

White Bean, Sun Dried Tomato, and Feta Bites: I just make this as a dip and serve with crackers. Delicious!

http://www.epicurious.com/recipes/foo...

Sep 08, 2009
mrs lilo in Home Cooking

Not Corned Beef & Cabbage ... Then what else?

Yesterday I made Corned Beef and Cabbage with Parley Mustard Sauce from Sunday Suppers at Lucques by Suzanne Goin.

I've never in my life made this dish before, but from what I can tell this was a traditional preparation, with the beef essentially boiling and then the vegetables poaching in the braising liquids.

The vegetables-carrotts, turnips, cabbage, and potatoes--were delicious, in part because of the parsley mustard sauce, which made the dish. It gave plain boiled vegetables a nice kick. I think they would have been dissapointing otherwise.

As for the corned beef, if you like corned beef, you will like the dish. If you don't like corned beef, you won't. I found it overwhelmingly salty....

Mar 16, 2009
mrs lilo in Home Cooking

I need some ideas for a pork tenderloin recipe

me too! its a keeper!

Mar 02, 2009
mrs lilo in Home Cooking

Sunday Suppers at Lucques: Fall Menus

For a New Years Eve Dinner I made the following dishes:

Warm Kabocha Squash Salad with Dandelion, Bacon, Roncal, and Pecans (pg. 237)
This salad was time consuming, but very worth it. It's similar in feel to warm spinach and bacon salad. I substituted mixed field greens for the dandelion greens because I prefer more greens in my salad, and compensated by making additional vinagarette to dress the greens. It was delicious with the lardons, pecans, cheese, and squash, but actually very rich and heavy, and probably not a great choice for the chicken dish I served it with. I would have preferred a lighter salad with my menu. I substituted manchego for the roncal because I couldn't fine it. I also made all the components in advance, and then reheated them before serving.

Braised Chicken with Saffron Onions, Italian Coucous, and Dates (pg. 249)

This was about the 4th or 5th time I've made this dish, so I feel like I've got the process down a bit. Through trial and error, Ive learned to cut the braising time down a bit so that the meat doesn't overcook when I'm reheating it. I braised the chicken in the morning for 1 hour and 15 minutes, then let it cool on the stovetop for about 20 minutes. I then chilled until close to dinner time. Right before my guests arrived I took it out of the fridge and degreased it, then let it come to room temp. I then put it in the oven just long enough to warm the broth, then followed her instructions to brown the chicken on a baking sheet and reduce the brasing juices. The first couple of times I made this dish it was good, but I felt like the chicken was a little overdone. Now that I've got the process down it comes out perfectly. I also substituted isreali couscous for italian couscous and it turned out just fine, although I have to say I absolutely love the italian couscous with the dish. It's got a nuttier flavor that goes perfectly with the onions and and dates.

I served the chicken with Barefoot Contessa Green Green Vegetables from the Barefoot at Home book. This is a great, light green vegetable dish that is perfect when you need something crisp to balance the richness of the other dishes. I make it so much its become a running joke (here comes the 'medley' again!)

Vanilla Pot de creme with Chocolate Sables (pg. 235)

This was actually the hit of the night, and suprisingly the guys loved it. I served it in small coffee cups, and with the size of cups I used I only had enough for 4 cups. I served 2 cookes per person, which is what the recipe ended up yielding, so I went ahead and served them on the side. The combination of the deeply chocolately cookies and the custard was delicious. The cookies weren't too sweet, and the pot de creme was surprisingly light. I would highly suggest this as the perfect light ending to a meal with lots of strong flavors.

Jan 01, 2009
mrs lilo in Home Cooking

Sunday Suppers at Lucques: Fall Menus

Thanks Joan N. I will report back on how the chicken turns out with the Isreali cous cous and I'm going to keep checking on the availability of the italian. Hard to believe its out of stock everywhere.

I can't say enough about the devil's chicken. Its the one recipe I've made so often I think i;ve really perfected it. It's the perfect small winter dinner party dish. That and the hazelnut and arugula salad are my all time favorite recipes.

Dec 31, 2008
mrs lilo in Home Cooking

Sunday Suppers at Lucques: Fall Menus

Hi there, i've made this dish twice with fregula sarda that i purchased online a while ago. I'm out, and apparently so is all of America since its out of stock everywhere.

Do you all think I can make this with Isreali couscous? I bought a box from Whole Foods and they are smaller and more couscous like.

By the way, I just love this dish. This and the devil's chicken are my favorite dinner party dishes from the book.

Dec 30, 2008
mrs lilo in Home Cooking

Zuni Cafe Cookbook: Stocks/ Dishes to Start a Meal

Hi Joan,

Oh no, I didn't see that I would have to make two stocks, both Chicken and Pork. I was planning on making the pork stock and then reducing it to make a 'gravy'. I don't think that's going to happen if I need chicken and pork!

I'll use your method with the wine instead! Thanks!

Dec 22, 2008
mrs lilo in Home Cooking

Zuni Cafe Cookbook: Stocks/ Dishes to Start a Meal

I was wondering if anyone has made one of the stock recipes? I'm thinking of making the Rick Pork Stock to go with the Rack of Pork for Christmas. I haven't read through all of the instructions thoroughly, but she has very detailed stock making directions.

I was wondering--how many days in advance can I make the stock? I would like to make it tomorrow. I don't want to freeze it.

Thanks!

Dec 22, 2008
mrs lilo in Home Cooking

Sunday Suppers at Lucques: Summer Menus

Yes, I have my copy from 2005 and it definately says to use plastic wrap and then foil for all braised dishes. The one and only time I tried the short ribs I used plastic wrap and had to throw the entire dish in the trash. It took me a year to pick the book back up again, that's how mad I was! I'm glad to see they changed the directions in subsequent printings.

Love the book by the way!

Dec 22, 2008
mrs lilo in Home Cooking

cooking for family over holiday-chicken parmesan and....?

Just make a similar type of dinner and the hit of the meal was the ciabatta garlic bread--from the newest Barefoo Contessa cookbook. I kept thinking--it's just garlic bread! but everyone loved it!

http://www.foodnetwork.com/recipes/in...

Dec 17, 2008
mrs lilo in Home Cooking

The best Italian cookbook

Writing back to say THANK YOU for the replies, and due to the overwhelming support for Marecella Hazan's Essentials of Italian Cooking I am going with that book! My order from Amazon is on the way, and I only hope that I am the recipient of a delicious meal derived from the book!

Dec 17, 2008
mrs lilo in Home Cooking

Salad idea for Christmas

Here is my favorite salad recipe, requiring zero last minute effort:

Persimmon and Pomegranate Salad with Arugula and Hazelnuts, from Suzanne Goin's book 'Sunday Suppers at Lucques'.

This is my go to winter dinner party salad. It's light and refreshing, and I've served with everything from baked pasta to chicken to beef tenderloin.

The only subsitution I make it that I use more greens, adding spring mix to the arugula to make it a little more 'family friendly'.

http://www.cbsnews.com/stories/2005/1...

Dec 17, 2008
mrs lilo in Home Cooking

I Need an Elegant Soup Recipe

I like the mushroom soup recipe from the Les Halles cookbook. It has no cream, at all. I make it every year as part of my Christmas dinner. Delicious!

Dec 11, 2008
mrs lilo in Home Cooking

Zuni Cafe Cookbook: Beef, Lamb, Pork and Rabbit/ Sausage and Charcuterie

Mork Porchetta,

I have to say, I just love the idea of a Cookbook of the Month. Loved reading everybody's experiences with this book. I originally checked it out of the library about a year ago and returned it without making a thing. The recipes all seemed weird (pigs feet in stock?) Now I find that I my cooking improves with experience, I'm looking to read more about technique and what makes food taste really good. So I'm really enjoying this book.

I made the mock porchetta last Sunday after trying (and failing) to find a rack or pork to make the Standing Rib Roast of Pork. I used a 3 lb roast, filled it with the herbs as instructed and tied it up. It really didn't look like the picture in the book, but actually more like the shape of a very large pork tenderloin. I could tell it was done after only 2 hours, not the 2 1/2 or so she says, probably due to the shape. A

after reading others descriptions, I made sure to cut my vegetables large. I used a combination of fennel, carrots, and potatoes, although next time I would add some large onion chunks.

I thought this was very good, although I have to say I prefer my pork shoulder braised. I was not a tender as I would have liked. I also though the crushed fennel was a little overpowering, but I had trouble stuffing it all into the slits in the meat so alot of it ended up coating the outside, more like a dry rub.

It was good for a sunday family dinner, but a little casual for a dinner party. But that's just my opinion!

Dec 10, 2008
mrs lilo in Home Cooking

The best Italian cookbook

One more question: Do you think the book by Marcella Hazan is dated? Wasn't it originally published in the 70's? By dated, I mean kind of like the Silver Palate Books--I like them, but the recipes don't seem to be the kind of food i like to eat now a days.

Dec 10, 2008
mrs lilo in Home Cooking

The best Italian cookbook

I would like to give an Italian cookbook as a gift. I'm wondering--what is your favorite? It has to be something that the user will actually cook from. I'm looking for your best, most used book both for everyday cooking as well as dinner parties and family get togethers. This is for my brother, who loves to cook and is not afraid of a little work in the kitchen either!

Dec 10, 2008
mrs lilo in Home Cooking