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Pizza in Armonk?

We just moved to the area and miss our Friday night pizza delivery. So far, Broadway North and Amore Pizza have been lacking.

Are there any other/better pizza places that deliver up Rte. 22/Armonk/Bedford? We are near the Windmill area.

Jul 19, 2012
AkL in New York State (exc. NYC)

I am tired of making dinner. Calgon, take me away!

Thanks everyone! The replies (here and below) are all helpful -- I will definitely scan through those links and the one below!
*sigh* We have read Ellyn Satter's books, and use Annabel Karmel too. Tonight my 4 year old helped me make sweet broccoli slaw and tuna burgers, helpfully stirred, then refused to eat a bite. Not.One.Bite. Oh well.
I think that cooking for a 2 and a 4 year old is difficult generally -- they eat such a small amount, or refuse it completely, that making dinner often feels like a complete waste of time (husband works late and eats later), as well as somewhat depressing for me (former excellent cook). Thank you all for for your help!

May 12, 2011
AkL in Home Cooking

I am tired of making dinner. Calgon, take me away!

Ok, perhaps this is the wrong crowd to ask, but....

What are your favorite meals/dinners to prepare for young children and picky eaters? Fast things, every day dinners.

I have a toddler and a very picky obstinate preschooler and I am out of dinner ideas. Parenting boards tend to have two kinds of answers: (1) it is all my fault that my child is picky, etc, or (2) cheesy this n that casserole. Neither of those work for us, you know what I mean?

Favorite cookbooks for this kind of situation would be helpful too. Many thanks!

May 11, 2011
AkL in Home Cooking

Bread dough question - can I salvage my dough?

oh well. dang. good thing my family loves me, they might get some tough bad bread. :) Thanks everyone!

Apr 02, 2010
AkL in Home Cooking

Bread dough question - can I salvage my dough?

yes. Yeast is ok.

Apr 02, 2010
AkL in Home Cooking

Bread dough question - can I salvage my dough?

Hi there. I'm a newbie at making bread, but I love Italian Easter bread (the one with the colored eggs in the shell baked into the top) so I thought I'd give it a try.

I have a KitchenAid mixer and used that to mix and knead the dough. Now my dough rose verrrry slowwwly and its kinda dense. My mom used to make bread when I was a kid and this dough doesn't look right -- kinda dry.

So I googled, etc. and from what I can tell, I probably added too much flour and the dough is doing a super slow rise because its too dense.

My question is, can I salvage this dough by throwing it back in the mixer with a little water? To basically, make it less floury and dense? Then do another rise, shape, and go?

I've already shaped it into a braid (despite its denseness) but the second rise is also crazy slow.

Apr 02, 2010
AkL in Home Cooking

strawberry cupcake recipes?

wow, thanks! I will try this, as well as the dried strawberry idea.

Feb 19, 2010
AkL in Home Cooking

strawberry cupcake recipes?

I'm trying to find a strawberry cupcake recipe made with fresh strawberries or fresh strawberry puree.

I first checked out the Sprinkles LA recipe on Marthastewart.com, and the reviews said they were bland. So I googled some and found another recipe, where you do a puree first (not chopped berries) and cook it down to thicken it, so I tried that and.... bland.

Fresh/frozen and reduced strawberry puree in the frosting was also kinda bland. I want STRAWBERRY! Intense! Awesome! But I'm just not sure how to get it. Or if its possible, in a cupcake.

Thoughts?

Feb 19, 2010
AkL in Home Cooking

I need the best white cake recipe ever! I want to impress with a layered b'day cake! Help!

Mixed berry white chiffon cake w almond cream cheese frosting.

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

Make sure you read the directions carefully -- some of the filling goes into the frosting. It takes a good day and a half to make but its awesome.

Jan 06, 2010
AkL in Home Cooking

Crunchy Mac and Cheese? Can it be done?? Please help!!!

My first thought was, panko crumbs, but that would only give you a crunchy top. Maybe butter & crumb the insides of the muffin tins?

Second thought, deep fry those suckers -- had that at a wedding once, they were great. Probably tedious for a home cook though. Of course, Paula has a recipe, but without bacon (not that I'm stopping you)

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

Jan 06, 2010
AkL in Home Cooking

too much salad -- what to do?

I know this sounds kind of ridiculous, but I have too much salad. The fancy stuff, mixed greens, arugula, etc. We had a party last weekend and now all the salad is left over, untouched. No dressing on it. Literally, like 5 containers full. It takes up the entire veggie bin of my fridge.

My question is, is there anything I can do with it, so it wont go to waste? How to store long term? Puree it into little cubes and freeze (like the Jessica Seinfeld/Sneaky Chef "hide veggies in your kid's food" thing)? Saute it? Or do we just give up and toss it?

Jan 06, 2010
AkL in Home Cooking

ganache help please

Newbie here -- first time ganache maker. Maybe I'm jumping the gun and being paranoid.

So I made Alton Brown's ganache, heating cream in microwave and doing the food processor thing. 4 c. heavy cream to 5 cups chocolate. Its been 2 hrs, its room temp now, and basically syrup.

Will it firm up if I put it in the fridge? And if I do, do the cupcakes I want to ice have to stay in the fridge?

Or, as I'm googling around, I'm wondering if the cream was hot enough because it wasn't boiling?!?!? It melted the chocolate just fine. How to fix? Can I just add more melted choc to it?

Jan 02, 2010
AkL in Home Cooking

Make Your Own Baby Food

Oct 27, 2009
AkL in Features

Make Your Own Baby Food

Kudos to those who make their own baby food -- but did have the writers of this article looked at an ingredient list on a baby food jar recently? Except for custards and puddings, most "first foods" (like the recipes here) DON"T have fillers or starches -- its just a veg or fruit and water. Seriously -- I have a 5 month old and a 3 year old. I've bought a LOT of baby food recently.

Research please!

Oct 27, 2009
AkL in Features

Tomato/red sauce help, please

Good point. I did take the lid off the slow cooker for the last 90 minutes, though. The sauce evaporated some but I still had tomato chunks. I was thinking I'd stick some in the blender, but with meat -- ugh. I guess I just have really chunky sauce this round???

Oct 27, 2009
AkL in Home Cooking

Tomato/red sauce help, please

Made bolognese sauce the other day, stuck it in the slow cooker for 6 hrs (after initial stove cooking for browning, etc). Used canned diced tomatoes. The tomatoes did not fall apart and make "sauce", even after 6 hrs! Why?

Oct 27, 2009
AkL in Home Cooking

Casual dining near SUNY Albany

lol my inlaws live in Troy (just across the river) and love Cheesecake Factory. :(

We did convince them to try a local eatery once and we did like the Albany Pump Station -- its a brewpub in an old building (maybe a former factory?) The food is ok, pub grub type stuff. Its in the capitol district but its right off the highway/waterfront so its pretty accessible.

Horrible food but good fun: Jillian's (w games etc)

Mar 04, 2009
AkL in General Tristate Archive

authentic Italian red/marinara sauce?

Just wondering what people do to make their own pasta sauce. Our family is having a Tastebud Dispute and its now escalated (downgraded?) into What Is Authentic in Italy.

So I ask...

sugar or no sugar? if yes how much?
cheese in sauce or no? If yes what kind?
which herb(s)?
other major or secret ingredient?

Thanks for your input!

Feb 05, 2009
AkL in Home Cooking

Two crust pie with frozen peaches?? Pls help!

oooh. Mom made a peach pie over Thanksgiving w frozen peaches and sadly, it was very watery. Delicious but watery.

I might try the techinique used in the Pie and Pastry Bible -- ie. defrost the peaches, mix w the sugar and let macerate for a while. Then strain out the juice and reduce it until its almost a caramel, then mix thickened juicy caramel w fruit, thickeners etc and bake. I haven't actually done this, but mom & I had a looong discussion about it (as we ate soggy watery pie, of course). Good luck

Jan 01, 2009
AkL in Home Cooking

Bakers: what's the difference between devil's food and regular chocolate cake?

As in sturdiness, ease of preparation, etc?

I'm baking Elmo cupcakes for my son's birthday this weekend (he'll be 2), and I need a chocolate cupcake that will stand up to a ton of frosting (Elmo's face). I'm looking through my recipes -- I dont think I've made cupcakes for a year! -- and I'm remembering that this recipe

http://cupcakeblog.com/?p=10

is good but was kinda crumbly. Why, though?

Jan 01, 2009
AkL in Home Cooking

What do you do with leftover bananas?

The smoothie post got me thinking -- I have a 2 year old and so I almost always have an assortment of 1/2 eaten bananas. (My son is not a big eater.) Also a bag of mushy bananas in the freezer -- my little guy likes them on the slightly green side and will not touch a brown banana. Silly thing.

Besides smoothies, banana bread, and muffins, what do you do with your leftover bananas (mushy or not)? I'd love something savory.

Dec 21, 2008
AkL in Home Cooking

Marshmallow Question

Yes. In fact, I'm making them right now (KA on overdrive for 15 mins, lol)

I got my recipe from egullet -- a guy by the name of Nightscotsman has a great strawberry marshmallow recipe. They're a little bland at first but the flavor intensifies overnight.

http://recipes.egullet.org/recipes/r2...

Dec 21, 2008
AkL in Home Cooking

Melting white chocolate -- burned it! Can I resurrect it?

I melted about 2 lbs of white chocolate in the microwave (know I know, too much!!) and the center of the pile of white choc chunks burned. Some was black, most was a pale tan.

I stuck it in the fridge overnight, and I picked away the burned bits.

My question is, will it remelt? Or am I going to have dark choc only peppermint bark (which is ok, just not what I planned)?

Dec 21, 2008
AkL in Home Cooking

Favorite thing to make with a stand mixer

marshmallows. Once you pour in the hot syrup, turn on the KA and walk away for 20 mins!

Dec 20, 2008
AkL in Home Cooking

Pate de fruit for civilians?

Cool thanks! I guess I'm up for a couple of tries this wknd, which is ok.

My strawberry (strawberry puree + liquid pectin, cook 45 mins, no temp) turned out ok -- tasted more like jam and less like "big zing of berry" than I liked.

Mango (puree + powdered pectin, said to cook 3 mins, I did more like15) -- turned out AWESOME. This recipe also says to keep it in the fridge. None of the other recipes say that -- I guess it has to do w/ water content?

Dec 20, 2008
AkL in Home Cooking

How to make X-Mas Cookies without a cookie cutter

Lots of cookies besides cutout/sugar cookies!

Merengues -- put a thumb hole in each one before baking. When cool, fill with melted chocolate.

Super easy -- make marshmallow rice krispy treats, using cornflakes instead. Color w green food coloring and shape into wreaths. Make holly berries w either cinnamon candies or dots of red frosting.

Dec 20, 2008
AkL in Home Cooking

Booberry cereal

Dec 19, 2008
AkL in General Topics

Pate de fruit for civilians?

(note: I also posted this in Home cooking)

Help. I know I'm probably a few years late to the food trend (*sigh*) but I'm trying to make pate de fruit -- mango and strawberry -- for Xmas this year. I've never worked w pectin before but I've done some homemade candy (fudge, toffee, caramels,divinity).

I've googled a couple of recipes and there doesn't seem to be any consistency re: when to add pectin, what kind of pectin, how long to cook, or to what temperature. One recipe I found says to cook the fruit/sugar/powdered pectin to 220F, but that recipe is also all in grams (I'm not a pastry chef, I just have measuring cups). Another recipe says to add liquid pectin and cook for 45 mins. A third uses powdered pectin and to cook for three minutes.

So I'm confused, and I have two pans of stuff sitting on my countertop --- will they be gooey? Will they set up? Who knows?

I guess I'm looking for -- recipes w measuring cups, not weights. A temperature to cook the stuff to. And maybe some general guidelines? Has anyone else done this?

Dec 19, 2008
AkL in Home Cooking

Pate de fruit for civilians?

Help. I know I'm probably a few years late to the food trend (*sigh*) but I'm trying to make pate de fruit -- mango and strawberry -- for Xmas this year. I've never worked w pectin before but I've done some homemade candy (fudge, toffee, caramels,divinity).

I've googled a couple of recipes and there doesn't seem to be any consistency re: when to add pectin, what kind of pectin, how long to cook, or to what temperature. One recipe I found says to cook the fruit/sugar/powdered pectin to 220F, but that recipe is also all in grams (I'm not a pastry chef, I just have measuring cups). Another recipe says to add liquid pectin and cook for 45 mins. A third uses powdered pectin and to cook for three minutes.

So I'm confused, and I have two pans of stuff sitting on my countertop --- will they be gooey? Will they set up? Who knows?

I guess I'm looking for -- recipes w measuring cups, not weights. A temperature to cook the stuff to. And maybe some general guidelines? Has anyone else done this?

Dec 19, 2008
AkL in Home Cooking

Best Homemade Food Gift

We do homemade toffee for the (many many many) inlaws -- I use Martha Stewart's recipe on her website and do double batches, covering it with Trader Joe's milk chocolate.

One year we also did peppermint bark, which was a huge hit. Very simple to make. Jacques Torres dark chocolate bark w/ dried cherries, pecans, and marshmallows was a hit on with the east coast relatives but no so much in the midwest, no idea why.

Dec 10, 2008
AkL in Home Cooking