ourhomeworks's Profile

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Sunchoke and butternut squash pasta?

I would second piccola's suggestion to just roast them in olive oil and add to a salad or eat them plain.

-Amy
http://ourhomeworks.com/

Feb 12, 2009
ourhomeworks in Home Cooking

Best eats outside the I-5 corridor

La Rosa in Bend, OR (Mexican), awesome hibiscus margaritas & lobster/crab ravioli.
Nehalem River Inn south of Manzanita on the coast. Not sure if they are serving lunch, but their dinner is incredible.
Also the Victorian in Bend. Their breakfast is always a treat - I almost always get the warsaw potatoes. I think they serve lunch during the week.
Local Ocean Seafood, Saffron Salmon, and April's, Panini Bakery in Newport. Local Ocean & Panini are both good lunch desinations. Get the fish tacos at Local Ocean. I keep trying to duplicate their fennel slaw. Panini (near Nye Beach) has incredible bread. Aprils and Saffron are more for dinner.
Kind of out of the way, but Steamboat Inn on the Upmqua, east of Roseburg.

Ashland - Cowboy Cafe.

-Amy
http://ourhomeworks.com/

Eating in Oregon/Washington

I second the Belly suggestion in Eugene. I haven't eaten at Jacksonville Inn, but you will have many more options in Ashland. One new-ish place that we love is Cowboy Cafe.

-Amy
http://ourhomeworks.com/

Butternut Squash Ideas

butternut squash enchiladas.

-Amy
http://ourhomeworks.com/

Feb 03, 2009
ourhomeworks in Home Cooking

How do you use white truffle oil?

Drizzle on Tomato soup with a little cheese.

-Amy
http://ourhomeworks.com/

Jan 27, 2009
ourhomeworks in Home Cooking

Eugene, Oregon

Thanks for the recommendation (on Porky's) - never heard of it. I wonder who we need to talk to to get Bittman to make Eugene one of his stops next time.

-Amy
http://ourhomeworks.com/

Eugene, Oregon

I can't believe Bittman visited Eugene - he must know someone here? Hmmm...

-Amy
http://ourhomeworks.com/

Wheat berries

Heidi at 101 cookbooks just posted a great wheatberry recipe yesterday...
http://www.101cookbooks.com/archives/...

-Amy
http://ourhomeworks.com

Jan 19, 2009
ourhomeworks in Home Cooking

Help with fine dining in Cannon Beach

I couldn't agree more with JillO on Nehalem River Inn. One of my top 5 restaurant meals ever. Great folks.

We had good food at Stephanie Inn, but I wanted to shoot myself with the background music and stuffiness of the place.

-Amy
http://ourhomeworks.com

Bend, OR recommendations?

We always love to visit La Rosa for really good Mexican (awesome hibiscus margaritas). The Deschutes Brewery also has really good pub food. Their mac and cheese is fantastic.
If you are there for breakfast/brunch, Victorian is a must. Prepare to wait, but its amazing. I like their warsaw potatoes.

-Amy
http://ourhomeworks.com

Best Chili Recipe

This is my alltime favorite recipe - after searching forever!!

http://find.myrecipes.com/recipes/rec...

-Amy
http://ourhomeworks.com

Jan 14, 2009
ourhomeworks in Home Cooking

Oranges! Salad ideas? And...?

What about an orange liqueur (if you have a whole tree of them)...

-Amy
http://ourhomeworks.com/

Jan 14, 2009
ourhomeworks in Home Cooking

Freeze Enchiladas with or without sauce

I have made enchilada casserole before and froze the entire thing, including the sauce and cheese. I would agree that the texture is probably a bit better if you hold off on the sauce and cheese topping, but since I only need to cut the casserole like I cut a lasagna, it doesn't make a huge mess and fall apart like rolled enchiladas would.

-Amy
http://ourhomeworks.wordpress.com/

Jan 13, 2009
ourhomeworks in Home Cooking

help me! tons of stuff in my cupboards

This will take some time to deplete your cupboard, but with a plan, it won't be too bad. When I make a meal plan for the week, I start with a list like yours and create meals that use up the ingredients, crossing them off one by one. Here are a few ideas that pop into my mind for some of your ingredients:

For nuts, seeds, and dried fruit - add to salads.
I also like to make a tuna salad with cannelini beans, a little chopped onion, mustard, mayo, and a little red wine vinegar.

You can also make a tagine and use up some of your dried fruit (usually I use dried apricots, but the figs or dates would be interesting to try), and serve it along side quinoa with some pine nuts and saffron in it.

A nut pesto to use up some of the nuts (walnuts, almonds, pine nuts).

-Amy
http://ourhomeworks.wordpress.com/

Jan 13, 2009
ourhomeworks in Home Cooking

Healthy one dish freezer meals

There is a black bean and polenta casserole that we sometimes make & freeze from epicurious. I adjust the recipe - if I don't have hominy, I substitute frozen corn. If chiles are in season, I add poblanos. We have also added leftover carnita meat - very good.

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

-Amy
http://ourhomeworks.wordpress.com/

Jan 13, 2009
ourhomeworks in Home Cooking

So many roast chickens recipes, but do you have a favorite?

I second the Zuni vote. Its the only way I make roasted chicken anymore.

-Amy
http://ourhomeworks.wordpress.com

Jan 09, 2009
ourhomeworks in Home Cooking

Your Favorite Enchilada Recipe

Although I also love enchiladas verde, I prefer pumpkin or winter squash. Recipe pasted below (it's actually for enchilada casserole, which is easier to serve.

-Amy
http://ourhomeworks.wordpress.com

Pumpkin Enchilada Casserole, liberally adapted from Martha Stewart’s Spicy Enchiladas with Pumpkin Sauce

1-1/2 lbs chicken breast

Cream cheese, about 3/4 of container

1 bunch of green onions, sliced thinly

2-1/2 cups pumpkin puree

8-10 cloves of garlic

3-4 chiles in adobo

1/2 of a small onion

8 oz Monterrey Jack cheese, grated

9-10 corn tortillas

Salt & pepper

For the filling: Cut the chicken into strips, put into a saucepan and cover with water. Cook uncovered over medium high heat. As the chicken cooks, use your wooden spoon to break the chicken up further. The ultimate goal is for it to be shredded. Add water to the chicken, if necessary. After chicken is shredded, let most of the water boil off and add the green onions and cream cheese.

For the sauce. Place the garlic, chiles in adobo, pumpkin puree and onion in a food processor. Process until mixture forms a puree. Put the puree in a small saucepan and add a glass or two of water to thin the puree. Simmer over low heat.

To assemble. Preheat oven to 425 degrees. In a 9×13 baking dish, add enough sauce to cover the bottom. Add a layer of corn tortillas, overlapping them some. Spread 1/2 of the filling over the corn tortillas, followed by 1/4 of the cheese. Repeat with another corn tortilla layer, filling layer, and cheese layer. Finish with a layer of corn tortillas, followed by enough sauce to very generously cover the top, and the rest of the cheese. You may have some sauce leftover - put it in the freezer for another meal later. Bake about 25-30 minutes. The top should be slightly brown.

Jan 09, 2009
ourhomeworks in Home Cooking

PNW food blogs [moved from Pacific Northwest board]

For the Eugene crowd:

Culinaria Eugenius
Dena's Recipe Exchange

-Amy
http://ourhomeworks.wordpress.com/

TAGINE Cooking - How To?

As an owner of a tagine, I would recommend not purchasing one. I usually cook my tagines in a dutch oven and they turn out great. Tagines take up a ton of room and IMO aren't worth the investment of space or $$.

-Amy
http://ourhomeworks.wordpress.com

Jan 07, 2009
ourhomeworks in Home Cooking

Why mix flour with cheese before adding to quiche?

Thanks HaagenDaza and todao.

Jan 07, 2009
ourhomeworks in Home Cooking

February 2009 Cookbook of the Month: Your Suggestions Needed [Ends 1/13]

PORK & SONS, Stephane Reynaud. I haven't cooked from it yet - just got it as a gift for Christmas.
A PLATTER OF FIGS, David Tanis. Haven't cooked from it either, but have seen great reviews about it on this site.

Jan 07, 2009
ourhomeworks in Home Cooking

Why mix flour with cheese before adding to quiche?

Does anyone know when you mix the flour with cheese before adding to quiche? I always thought that it was so the cheese didn't clump together while baking. But I've also read that it helps distribute the flour.

Thanks in advance for your help!

Jan 07, 2009
ourhomeworks in Home Cooking

The Great Pumpkin Question

Pumpkin enchiladas - (recipe pasted below from my blog).
Pumpkin black bean soup (haven't made it yet, but plan to this week - it's on smitten kitchen - http://smittenkitchen.com/2007/11/bla...
)Sour cream pumpkin tart (recipe b Dorie Greenspan) - made this around Thanksgiving - it was amazing!

Sorry about the long post due to recipe....
-Amy
http://ourhomeworks.wordpress.com

Pumpkin Enchilada Casserole, liberally adapted from Martha Stewart’s Spicy Enchiladas with Pumpkin Sauce

1-1/2 lbs chicken breast

Cream cheese, about 3/4 of container

1 bunch of green onions, sliced thinly
2-1/2 cups pumpkin puree

8-10 cloves of garlic

3-4 chiles in adobo

1/2 of a small onion

8 oz Monterrey Jack cheese, grated

9-10 corn tortillas

Salt & pepper

For the filling: Cut the chicken into strips, put into a saucepan and cover with water. Cook uncovered over medium high heat. As the chicken cooks, use your wooden spoon to break the chicken up further. The ultimate goal is for it to be shredded. Add water to the chicken, if necessary. After chicken is shredded, let most of the water boil off and add the green onions and cream cheese.

For the sauce. Place the garlic, chiles in adobo, pumpkin puree and onion in a food processor. Process until mixture forms a puree. Put the puree in a small saucepan and add a glass or two of water to thin the puree. Simmer over low heat.

To assemble. Preheat oven to 425 degrees. In a 9×13 baking dish, add enough sauce to cover the bottom. Add a layer of corn tortillas, overlapping them some. Spread 1/2 of the filling over the corn tortillas, followed by 1/4 of the cheese. Repeat with another corn tortilla layer, filling layer, and cheese layer. Finish with a layer of corn tortillas, followed by enough sauce to very generously cover the top, and the rest of the cheese. You may have some sauce leftover - put it in the freezer for another meal later. Bake about 25-30 minutes. The top should be slightly brown.

Jan 06, 2009
ourhomeworks in Home Cooking

How to prevent ugly soup?

Probably not a lot you can do other than cooking at a low heat, and putting in larger pieces of turkey and cutting them up into smaller pieces after its done. Your soup sounds delicious!

-Amy
http://ourhomeworks.wordpress.com/

Jan 05, 2009
ourhomeworks in Home Cooking

botulism in canning: is it all about pH?

I'm not sure where you live, but there are Master Food Preserver hotlines that provide solid, scientific answers to your question. Check with your local extension office - that is usually where they operate from. You could also check at the land grant school in your state. Before getting information from a trained, trusted source, I would freeze your sauce instead. Botulism is really scary stuff.

-Amy

http://ourhomeworks.wordpress.com/

Jan 05, 2009
ourhomeworks in Home Cooking

Best vegetarian cookbook or site for carnivores?

I'll fourth 101 cookbooks. I rarely use all the same ingredients as she does, but she encourages substitutes and even suggests some. Her broccoli crunch recipe is really amazing. And I would add a different Deborah Madison book - Local Flavors. It was somewhat recently released in paperback. I have found many, many great recipes here. I think it is better than her bigger Vegetarian Cooking for Everyone. It also tends to have great vegetarian meals (as opposed to side dishes). The White Beans with Savoy Cabbage, Black Kale is really good, as is her Borscht recipe. In the summer another cookbook called Verdura Vegetables Italian Style by Viana La Place is really good.

-Amy
http://ourhomeworks.wordpress.com/

Jan 04, 2009
ourhomeworks in Home Cooking

dinner party menu help

Here are a couple of options:

1. Crab or shrimp bisque.

http://ourhomeworks.wordpress.com/200...

http://www.elise.com/recipes/archives...

2. La Garbure Landaise - a French duck confit/savoy cabbage, bean soup. Special, easy to make ahead of time. There is a really good recipe in Zuni Cafe Cookbook.

Jan 03, 2009
ourhomeworks in Home Cooking

?? re making marmalade safely

I always wash mine with hot, soapy water and then put them in a 250 degree oven on a cookie sheet covered with a clean kitchen towel. I leave them there until I'm ready to fill them. This is a safe, Master Food Preservers approved method.

Be sure to put the filled jars in a boiling water batch canner. You should consult a tested marmalade recipe for time (it will probably be about 10 min)

Jan 03, 2009
ourhomeworks in Home Cooking

Ingredient challenge: Frozen cukes

Great idea on the relish!

Jan 03, 2009
ourhomeworks in Home Cooking

Ingredient challenge: Frozen cukes

Tzatziki sauce for a couple of them?

Jan 03, 2009
ourhomeworks in Home Cooking