MartiniGenie's Profile
Cooked chicken bones for stock
I give a thumbs up for the adding of the veggies to the stock and have separate bags in the freezer for all. Also included in the veggie bag are the outside and center of cabbage...
How Do You Make Popcorn?
Hot air popper works best for me; favorite topping is butter, fresh parm, black pepper & sea salt.
Ideas for Using Marinated Button Mushrooms
Maybe you could try adding a few more veggies to them and increase the marinade? I'm thinking art hearts, hearts of palm, celery, some blanched broccoli, red pepper and corn. Let is set in the fridge for about 4 hours to marry.
Looking for great Scotch Broth recipe
Feel the need to flex my Scots heritage. I have lamb shanks, frozen veggie skins and ends waiting for me to use (celery root, onion ends, cabbage root and leaved and carrot ends and skins), bouillon paste, root veggies to spare and of course, the barley. I have besides the basic kitchen appliances a stock pot and slow cooker. Also have garden herbs.
I am always so amazed by the contributors in this and how global and still local you are. Thanks in advance for your feedback.
Searing Brisket
I put my uncovered whole brisket in a hotter (350C) oven for the first 2 hours, then foil cover and let it go for another 4 (300C). Makes for a good brown sauce...you could always place the veggies in, let roast with the brisket, then remove all solids, strain the fat out with one of those fat separator measuring cups (I find way too much fat in whole brisket) and make your sauce with that.
Fort Myers & Captiva/Sanibel: BEST ice cream, soup, Indian, Middle Eastern, and any other "no chew" food
I second the Love's. Small little stand alone shop that has been there for years.
For healthy organic smoothies, try Ada's juice bar on 41 & Colonial in a mall with Joanne's Fabrics. They also have a variety of peanut, cashew and almond butters. You may also be able to pick up some tofu ice cream there to boost your protein level.
Ft. Myers for foodies - help please
For brunch, try Crave on Mcgregor across from the Landings. They have the classics, eggs ben, a homemade corned beef hash that is to die for along with mimosas. Expect a wait on Sunday.
Boston hound in Estero/Bonita Springs/Ft. Myers for a long weekend
Hi Tboom29! Welcome to SW Florida! I can help with the Ft Myers area.
The Blue Pointe at the Bell Tower Mall has consistently great food. Besides fresh oysters and other seafood, they also have a variety of chops, sandwiches and salads. They are an individual owner.
Another hole in the wall beauty is Crave on McGregor across the street from the Landings. The homemade corned beef hash is my fav, right behind the eggs ben. They specialize in comfort food; expect to see meatloaf and chicken pot pie on the menu, but keep an eye out for the chef's board for a more adventurous entree.
For great Italian with a Spanish flavor, La Trattolia Cafe Napoli sits in an unassuming strip mall on US 41 and Chrystal Dr. The place only sits 55 at a time and is always packed, so you may consider reservations.
At Ft Myers Beach, sit at the top of the Beached Wale to people watch and eat some of the best Buffalo Shrimp appetizer I've ever had. Along with a salad, makes a great lunch.
I cannot recall any more microbrews here. Had one, (Hops) went under. There is an Irish pub, Ballyorneys, on 41 just south of Daniels, that has a wide variety of beer, though. Unique building and story. Worth a trip there...Irish Eggrolls...
Let us know where you end up going...
Pasta with strawberries
Interesting...did you melt the taleggio in? If so, last step before mixing in strawberries?
Have you ever tried to cook quinoa? How do you cook and serve it? What recipe do you like the best?
Great ideas from everyone!
I rinse mine before cooking one part quinoa to two parts liquid (stock or Better Than Bouillon) and use it like a pilaf. Have added onions, mushrooms, leeks, carrots, peppers along with thyme, sage, parsley and bay leaves.
So what should we call a Non-Martini
Although only from the 60's, I remember Golden Cadillac, Pink Lady, Grasshopper, Side Car and other such fanciful names for drinks that were not called Martinis and were served in "champagne" glasses. Seems the easiest thing for the new guard to do is call it a martini with a flavor. Lazy...
Not Italian, but need Italian help
Maybe if you let it rest after you bake, like lasagna or quiche, it will settle into itself and not fall apart...
Not Italian, but need Italian help
About the same as making white lasagna for the ravis. The pasta separates the cheese and sauce.
Not Italian, but need Italian help
This looks like what you are talking about, except it is in Italian.
http://www.gingerandtomato.com/ricette-piatti-unici/cucinare-avanzi-pasticcio-pasta-imbottita/
I have to admit being intrigued by your description. Did it have a cream or tomato sauce? What was in the raviolis? How many layers can you recall?
Sounds like something to Mad Scientist on a cold winter day with your favorite test subjects...AKA my mate LOL. Off the top of our heads, let's see...hey, join in the fun here, everyone!
First layer beachamel. Maybe with some chopped fresh tomato and basil
Second layer, ricotta ravis made with spinach pasta.
Third layer; a nice vodka sauce.
Fourth layer. extra thin lasagna noodles with flat leaf parsley imbedded in it.
Fifth a great bollanaise.
Sixth, ravis made with a portabello mushroom mix.
Seventh, Start over??? back to the bechamel.
Eighth, extra thin lasagna noodles with flat leaf parsley imbedded in it.
hummm. Anyone else?
Suggest a sauce for pork dish
You could use the pan drippings and build from there. Be sure to add some stock base.
green peppercorn, tarragon & finish with butter
capers, rosemary & finish with butter
You may also want to try arrowroot to thicken instead of a gluten or butter finish.
Home Made Instead of Purchased
Another vote for great thread!
All stocks - I make ahead & freeze in small batches to use in soups or sauces
salad dressings
soups
bread crumbs
croutons
sauces of any kind
pies
hummus
pita chips
shredded parm
anything potato, rice or legume
Home Made Instead of Purchased
Hi tonifi,
Great that you are a stay at home mom, but check out how much you would get paid to do all that you do and you won't have to justify being one! (chef, personal shopper, networker, travel agent, maid, laundress, gardener & if kids, then chauffeur, life coach and child care worker)
Christmas day restaurants open in Fort Myers? Bonita? Naples?
Thistle Lodge on Sanibel will be open. They are having buffet style...
Too much brisket
All great ideas for leftovers! I second the burrito / taco motion.
I have used it to make beef soups, very tasty.
Dish that got the best compliments today - share the recipe
That sounds ummmm. Have you ever added garlic to the mix? Roasted in a separate container in the oven at the same time?
What dessert to bring to in-laws for X-mas eve?
I made this for my Mom for Mother’s Day; it went over very well with no leftovers at all. Just a few notes to add to the basic recipe:
You can buy the frozen puff pastry at any grocery – I use the Pepperidge Farm brand. Just follow the thaw directions on the package.
I use a 13x9 baking stone made by the Pampered Chef…you can most certainly use another medium if you wish. I just consistently get great results from that product.
We had premium vanilla ice cream for the topper…yummers…
Easy Apple Strudel
6 medium Granny Smith apples, peeled, cored, quartered, and thinly sliced
1/4 cup raisins
2 tablespoons sugar in the raw
1 T maple syrup
1 1/4 teaspoons ground cinnamon
1/8 teaspoons ground nutmeg
1 T minute tapioca
2 puff pastry sheets
tablespoon melted butter & 1 T sugar in the raw
Preheat the oven to 375 degrees F.
Combine the apples, raisins, sugars, cinnamon, and nutmeg in a glass baking dish. Cover and bake until the fruit is tender, about 15 to 20 minutes. Remove from the oven, stir in the tapioca and allow the mixture to cool.
Lay the 2 sheets of pastry on a large baking stone. Mound ½ of the fruit mixture on ½ side of pastry, leaving about ½ inch empty around the apples on the 3 sides. Fold the top half over the apples and wet edges of the pastry with water and pinch to seal. Brush the top of the strudel with the butter then sprinkle with sugar. Vent the strudel with a sharp knife. Repeat for other sheet.
Bake to a golden brown, about 20 to 25 minutes.
Hope this helps...
Christmas Eve Hors d'oeuvre Buffet
Thanks, devfan. Read your next post, sound like a wonderful holiday party. I've added all kinds of things as long as they are toothpick size. What about one for cocktail garnishes? An assortment of stuffed olives comes to mind...:) lemon and lime wedges, twists.
Christmas Eve Hors d'oeuvre Buffet
Me, too, devfan. I never saw the original post but feel this would work.
Tree of Goodies for the Party
A 18 inch styrofoam cone
Package T-pins
Package of frilled toothpicks
2 Bunches of curly-leaf parsley
Various appetizer items cut into squares or bite size pieces (may include)
Cubes of your favorite cheese
Cubes of ham, turkey or beef
Radishes cut to size
Carrot curls (thin slices curled, fastened with a toothpick, and fridge in water overnight)
Cherry tomatoes
Broccoli, cauliflower, green pepper, cukes, etc. cut into chunks
Submerge the parsley in ice water, swish to remove any dirt, remove from water, put in plastic bag and refrigerate overnight. Using the T-pins and starting at the top, attach the de-stemmed parsley to the cone, making it look like a tree. Then take the frilled toothpicks to attach the cut-up food to the tree, making them look like ornaments. Use a plate that gives you about 6” clear all around the base of the cone. Place in the center of the tray and add extra bites with the toothpicks in them for backup.
No oven/stove-top for a week... what can I cook??
Pot roast in your slow cooker, you can add potatoes and carrots. Then make it into soup the next day...add barley and mushrooms, maybe. Reheat the extras in the microwave. I also toss cut up chicken into a slow cooker and add your favorite sauce base (one of the only times I will use quality canned cream of mushroom soup) and it will actually turn the sauce a golden brown by the time it is done. No browning necessary.
If you have a glass covered dish, then you can steam any vegetable in the microwave. The trick is to not over do and only add about one tablespoon of water. Cook times broc, 3 minutes, asparagus, 1.5 mins, brussel sprouts, 3 mins.
What's for dinner? SPECIAL TURKEY DAY EDITION! #117 [old]
Amen to Dad watching over - sounds like it was a wonderful dinner.
Dish that got the best compliments today - share the recipe
I saw so many great ideas and recipes for Thanksgiving on the board...our family did an assigned dish (works so well for our group of 12-18). I got salad w/ blue cheese, dried crans, balsamic, basil, sun dried toms, and walnuts for the first dish and an apple strudel. The strudel went over well - it was one of those recipes I have errored on too many times and finally made notes so my work fried brain did not have to remember how to do. Thought I would share and hope you would reply in kind. Many more holiday knoshes to come... happy chowing.
It was the strudel, so easy...
Easy Apple Strudel
You can buy the frozen puff pastry at any grocery – I use the Pepperidge Farm brand. Just follow the directions for defrost on the package.
I use a 13x9 baking stone made by the Pampered Chef…you can most certainly use another baking medium if you wish. I just consistently get great results from that product.
We had premium vanilla ice cream for the topper…yummers…
6 medium Granny Smith apples, peeled, cored, quartered, and thinly sliced
1/4 cup raisins
2 tablespoons sugar in the raw
1 T maple syrup
1 1/4 teaspoons ground cinnamon
1/8 teaspoons ground nutmeg
1 T minute tapioca
2 puff pastry sheets
tablespoon melted butter & 1 T sugar in the raw
Preheat the oven to 375 degrees F for both operations.
Combine the apples, raisins, sugars, cinnamon, and nutmeg in a glass baking dish. Cover and bake until the fruit is tender, about 15 to 20 minutes. Remove from the oven, stir in the tapioca and allow the mixture to cool. If the mix seems too dry after cooling, simply add a T of water until you have the right consistency.
Lay the 2 sheets of pastry on a large baking stone. Mound ½ of the fruit mixture on ½ side of pastry, leaving about ½ inch empty around the apples on the 3 sides. Fold the top half over the apples and wet edges of the pastry with water and pinch to seal. Repeat for other sheet. Brush the top of the strudel with the butter then sprinkle with sugar. Vent the strudel with a sharp knife.
Bake to a golden brown, about 20 to 25 minutes.
Additional notes
You can add walnuts. I would make sure to toast them and add them just before assembly.
You can buy the frozen puff pastry at any grocery.
Cooking the apples in the oven eliminated the crunchy fruit problem that I had with not pre-cooking the filling. And, you can make the filling ahead and cook the strudel just before you travel. That would make the puff pastry in primo condition for the party.
Lost my sprinkle sugar cookie recipe
Google snickerdoodles and that should do it. Leave out the cinnamon.
