shindiganna's Profile
ADA Wheelchair accessible Restaurants
sorry i missed your post hchudgin. At this point I am unfamiliar with accessibilty on the UES. If you have any reviews, please post!
italian easter bread
sending love to everyone in this thread :D
I felt like baking bread today, and thought I'd try a challah recipe from Jennie Grossinger's the Art of Jewish Cooking. While braiding it, I remembered my grandmother's Easter Egg Bread, so I shaped it in a ring and stuck an egg on the seam.
Every Easter, she made a basket with a colored egg for everyone in the family to take home. She glazed them with egg wash and colored sprinkles. I don't have any sprinkles in the house, so I sprinkled it with sesame seeds. Her recipe calls for milk and butter rather than water and vegetable oil in the Challah, but I still think she'd be pleased.
It's in the oven, and I did a search to find the Sicilian name and here it is! Thank you! Pupa cu l'ova
Happy Spring Y'all!
Finally made chicken stock in the pressure cooker
Thanks for a great thread. After reading this, I tried making chicken stock in my 6 qt manntra cooker. I used the leftover skin and bones of a Murray's rotisserie chicken from Fairway. The chicken was well seasoned with rosemary, thyme, lemon and garlic. I used 1 qt + 1 C water, which I used to swish the rotisserie container in order to get all of the juices into the pot. I followed your basic directions: bring up to pressure, cook 30 minutes, and let pressure come down naturally. I strained it, poured into a 1 quart ball jar, and refrigerated it overnight.
The results were beautiful. I strained, poured into a 1 quart ball jar, and refrigerated it overnight. There was a skim of schmaltz on top of beautiful jellied stock.
I've started making vegetable stock in the cooker. I keep a 1 qt zippy bag in the freezer to save up vegetable trimmings. When the bag is full, I add 5 C water, bring to pressure, cook for 15 minutes, then cool naturally
Italian cookie recipe, hard to find
S cookies recipe is posted above. It is adjusted from her original recipe.
Here is my grandmother's recipe for Struffola. She guestimated the measurements, because we asked. She had some difficulty with measurements. My adjustments in [ ].
I do recall that she made enough to give to friends, family and neighbors. If you visited during the Christmas season, you left with a plate of struffelas. We ate then all season, until Jan 6 - Epiphany.
1 dozen eggs
1 bag of flour [start with about 9 C and add to form a soft dough; if you add a whole bag, the strufelas are a bit hard-think olive pits]
1/4 C of oil
3 spoons of baking powder
1package of yeast in 1 C water
Honey Syrup
1/2 C water
4 C sugar
3 C honey
Beat eggs well, add oil, yeast and water, then flour baking powder. Knead well and let stand for an hour or more. [Roll dough into long snakes, then cut into chick peas sized pieces. Fry in oil (she used peanut) and drain on newspapers. Make syrup by bringing water to a boil, stir in sugar until dissolved, then add honey. Combine fried dough balls with syrup stiring until coated. She also added some toasted whole almonds to the mixture. Portion into aluminum pie plates and sprinkle with sugar sprinkles (the round ones)]
Italian cookie recipe, hard to find
wow this is an amazing cookie...Tartetatin..did you make them for Christmas??
I have to laugh over the amounts: my grandmother's recipes for struffoli, fig cookies and S cookies all start with "5 lb bag of flour" LOL
Jewishy- Italiany Vegetarian Holiday menu feedback please!
thanks Lala, devixena et al
The final menu:
assorted hot hors d'oevres (frozen Kosher assortment chosen by dear hubby)
Arugula with Roasted Beets, Cara Cara Oranges, Fennel and Pecans
Mushroom Lasagna (with 3 kinds of mushrooms and fontina)
Seafood Lasagna ala Mom (with shrimp and crab)
Sauteed Broccoli Rabe
Fig and Walnut Tart, cookies
Paula Deen's Gingerbread Trifle (ala Mom)
It went smoothly....
thanks so much for your feedback
Jewishy- Italiany Vegetarian Holiday menu feedback please!
Ok, the menu has morphed yet again
Fried Artichoke Hearts with Sour Cream & Horseradish
Arugula with Roasted Beets, Oranges and Pecans
Mushroom Lasagna
Seafood Lasagna
Roasted Cauliflower and Broccoli Rabe with Garlic and Pine Nuts
Assorted Cookies and Bishop's Bread (fruitcake with cherries, nuts, dates, chocolates)
and Paula Deen's Gingerbread Trifle....
Jewishy- Italiany Vegetarian Holiday menu feedback please!
Great suggestions.
Christmas Eve is a major fish feast. My mother hosts a buffet for 16 that includes a seafood lasagna, zuppa di pesce, baccala salad, another salad with octopus, scugille, calamari and shrimp, broiled shrimp...etc. Trying to add a bit of variety to the 48 hours of Christmas feasting.....
Jewishy- Italiany Vegetarian Holiday menu feedback please!
great idea. we just had cuccia (farro soup) on Dec 13: it is very much like mushroom barley soup.
Jewishy- Italiany Vegetarian Holiday menu feedback please!
Thanks for your suggestions! Here is the updated menu:
Fried Artichoke Hearts with Sour Cream & Horseradish
Arugula with Blood Oranges, Walnuts and Pomegranate Vinaigrette
Butternut Squash Lasagna
Roasted Cauliflower and Broccoli Rabe with Garlic and Pine Nuts
Assorted Cookies and Bishop's Bread (fruitcake with cherries, nuts, dates, chocolates)
Jewishy- Italiany Vegetarian Holiday menu feedback please!
Thanks! the recipe for the Shepherd's pie is here:
http://www.realsimple.com/food-recipes/browse-all-recipes/vegetable-shepherds-pie-10000001548792/index.html
I use winter squash instead of sweet potatoes because that is generally more available at the farmer's market. I think it is a bit "weird" for this crowd, but it is a favorite in our household.
Jewishy- Italiany Vegetarian Holiday menu feedback please!
Blood Oranges! Perfect!
Yum, on the asparagus, but not all that available at the farmer's market this time of year.
Jewishy- Italiany Vegetarian Holiday menu feedback please!
Thanks for the suggestions re protein. I'm not worried about lack of nutrition so much as the sense of something missing. Soy products are not popular with this crowd. Hopefully the lasagna will be substatial enough.
Jewishy- Italiany Vegetarian Holiday menu feedback please!
This year, for the first time ever, we will be hosting my parents, brother and sister in law for Christmas luncheon. Since dear hubby and I are a couple of hippie pagans, this is a pretty big deal. As is my family's tradition, we will have at late lunch then spend the evening with relatives for Dom Deluise (remember the commercial with the giant antipasto? "Do you think it's enough?") inspired cocktails. Since that will be a cured pork products feast, I think a vegetarian dinner will be a good balance.
This is the menu so far
App: Potato Pancakes with Sour Cream and Applesauce (nod to hubby's Jewish heritage)
Salad: Mesclun with Clementines, Walnuts and Pomegranate Vinaigrette
Main
Vegetarian Shepherd's Pie
(kale, celeriac, carrot, leeks, fennel hash with butternut squash puree)
Fresh Pasta with Roasted Cauliflower with garlic, romano and pine nuts
or
Vegetarian Lasagna with winter veg
Roasted Cauliflower
Dessert: Fig and Walnut Tart, Cookies
I'm pretty nervous about this. Any and all suggestions are welcome!
Would you please comment on this vegetarian Christmas menu?
It sounds great! Good luck
Reccomended restaurants that accept restaurant.com certificates
Also read the fine print on what hours, how many people, etc.. While nearly every experience I have had with these certificates has been fine, I would also recommend looking for any postings by the door regarding no longer accepting them.
Ben's has been one of my fav places to use them, but with the $50 minimum they've had for a while I would either have to get a larger group together or risk landing in the hospital!
Also note: EVERY restaurant.com certificate is valid only for 2 persons or more.
Grilled chicken caesar salad brooklyn HELP
I am expecting guests, who are very picky. The only thing that will work for them is grilled chicken caesar salad. I know this boring dish is on nearly every menu, but not where I generally eat. For some reason, I can only think of is Union Smith Cafe or Ferdinando's (which they do not like, go figure).
HELP minimize the drama...and point me to a grilled chicken salad....
WHAT ARE YOUR TOP 5 BEST DISHES AT BROOKLYN RESTAURANTS?
1. Pasta fagioli, fried calamari at Rocco's Calamari
2. Anselmo's pizza (red hook)
3. Achat , Asam Laksa at Nyonya
4. Rice Noodles with Sesame Sauce at Ocean Port/ World Tong on 18th Ave
5. Tamales at Isabella's on 4th Ave
Anselmo's Pizza in Red Hook
It's regular old street parking, Red Hook style: free and plentiful...
Anselmo's Pizza in Red Hook
Last night Anselmo's opened it doors on Van Brunt St. in Red Hook. We had the great pleasure of sampling a fresh pie from their coal fired oven.
It was literally the best pizza I've ever eaten. Crispy, slightly chewy crust with just the right amount of charring; creamy fresh mozzarella, and fresh, bright lemony sauce, accompanied by the graciousness of a family business.
Luckily, it's only a couple of blocks away, but I would definitely travel for this pie
http://anselmosbakery.com/ .
Please help a new mom who's new to cooking too
Hi Allyad
congrats!
YES to the crockpot. I have two: a 6 qt model that has served me well for 10 years, and a 1 1/2 qt model. Neither have a built in timer, so I bought a timer that is used for automatically turning on lights when you are on vacation, and plug my crockpot into it.
*Never cook less than 1 pound of pasta at a time. When it's about halfway cooked, I scoop out about half using a spider, then refrigerate it for a meal later in the week.
*Make large batches in the 6 qt. model then divide and freeze leftovers.
*I use the 1 1/2 qt model reheating meals so I don't need to watch the stove on busy nights. This model cooks very quickly, so it only takes about 2 hours from refrigerator to ready to eat.
*I use the 1 1/2 qt model to make porridge overnight. 1 C steel cut oats, rice or mixed grains, 3 C water, 1 C milk, 1/4 raisins or other dried fruit, pinch of salt.
*Chicken in the pot: put chunks of celery, carrots and onions in the crock. set a whole chicken sprinkled with salt, pepper and herbs (or stuff herbs and lemon in the cavity on top cover and set on high.
*Prep everything the when you have time. I've had success browning onions and meat for stew, cooking and putting in the freezer to use at a later date.
*I find crockpot365 blog helpful
*There are many gourmet recipes now available. This is wonderful, and I do like to make more involved recipes when I have time. For everyday use, these are two of my standbys.
All Day Macaroni and Cheese.
1/2 lb short cut macaroni, cooked al dente
1 lb grated cheddar
12 oz can of evaporated milk
1 1/2 C (use the milk can to measure) fresh milk
2 eggs
1 tsp salt
1/2 tsp pepper
1/2 tsp paprika
1 tsp mustard (Coleman's)
grated onion (optional)
mix everything but one C of cheese, together and pour into a lightly buttered (or sprayed) crockpot.. Sprinkle with remaining cheese. Set on low, and let cook for 6-8 hrs. To start it in the morning, set the timer to turn on 3 hours after you leave for work.
Sheet on a Shingle
Chuck roast, envelope of onion soup mix, can of cream of mushroom soup
put in crockpot on low until meat is tender and easily shredded with a fork. Serve on toast or noodles with a salad or vegetable.
Upgrade: Steak on a Raft
Chuck steak
Large onion sliced
1 C Dry shiitake mushrooms soaked in boiling water to cover
Beef bouillion or Knorr cream of mushroom soup dry mix
1/2 C sour cream or to taste
Sourdough or other good bread, toasted and rubbed with cut side of garlic clove
Brown steak on all sides, and brown onions then put in crockpot. Combine mushrooms, soaking liquid, bouillion or soup mix and pour over meat and onions. Let cook until it shreds. Stir in sour cream and serve over garlic toast
Deprived in Downtown Brooklyn. Where to eat?
yes the NEW St. Clair is a shame.
I really miss the Kolokithopita, Cypress Spinach pie and cheesecake. And the unbelieveable prices.
I've had some luck with delivery.com. Otherwise I'd invest in a good lunch box and bring your own.
Russian/Georgian Bakery in Brighton Beach or where?
here's a link to another discussion on Georgian places.
http://chowhound.chow.com/topics/462647
Other than a hot dog or a slice of pizza
Nyona on 8th Ave. Try the Roti, Achat (pickled vegetable salad), Asam Laksa or the Curry Tom. Each dish is around $6. Guaranteed you will leave satisfied.
Red Hook Soccer Fields - Any less crowded?
We've gone twice this summer, on rainy Sunday afternoons. The place was deserted, yet we still waited on line. The puposa stand was the shortest wait, 15 minutes. We waited on line for 30 minutes for 1 huarache. Once we ordered, it took about 1 minute to prepare, since they seem to be making the torta (i think that's what it's called - the cornmeal part) ahead of time. It was good, but the wait was a bit of a turnoff.
What a shame. Even on the busiest day in past years, I never had a more than 10 minute wait for a huarache cooked fresh.
It seems like half of the vendors are gone and there was only one really loud radio echoing through the place. No clusters of extended friends and family helping out and socializing in the stalls, no kids running around playing.
It totally feels like a tourist trap. Actually, these days the entire 'hood feels like a tourist trap....
Red Hook Ball Fields
Oh well. I loved the dead show/ rainbow gathering communal vibe of everyone spread out on the sidewalk and the network of well used tarps providing shelter.
I guess the lack of running water for handwashing could present a problem, but I've never gotten ill from eating there.
your favorite midweek, quick dinner recipes
For nights when I'm totally exhausted, I use the rice cooker. Doesn't require tending: chuck everything in it and go put my feet up while it cooks. For the lentils, I I measure and mix all of the dry ingredients ahead of time. Store in a ziploc or jar.
Lentils & Rice (from the pantry)
1 C lentils
1/2 C rice
1 t dried basil (or 1 T fresh basil, add before serving)
1 t garlic powder (or clove of garlic, crushed)
2 C sliced carrots
3 C water + 1 T bouillion or 3 C stock
1 T olive oil
parmigiana cheese
Put everything but the cheese in the rice cooker, and push the switch. in 20 minutes or it will be finished cooking. Serve with parmigiana cheese.
Greens and Rice
1 onion, chopped
xv olive oil
1 C long grain brown rice
1 1/4 C water or broth
1/2 t salt or to taste
oregano (about a tsp dried)
1 large bunch spinach, kale turnip or other greens chopped
Zest (or finely minced peel) and juice of one lemon
4oz feta, crumbled
Heat the oil in the rice cooker pan, and saute the onion until tender. Add rice and stir until coated with oil. Add water or broth, salt oregano and stir. Place spinach on top, (you may have to pack it down), cover and let cook until the cooker shuts off on its own. Stir in lemon juice. Serve, garnished with feta and lemon zest.
Optional: 1) with hard boiled eggs: place 2 whole eggs in pot when you add the water 2) Casserole: As soon as the cooker turns off add beaten eggs (preferably room temperature) with zest and feta and stir into pot before serving. Cover and let stand a few minutes
