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Freezing Bechamel Sauce?

Is this a good idea?

I have some left over after making a chicken pot pie and don't want to throw away if I don't have to.

Jan 18, 2008
sbaker in Home Cooking

Terrine Help Needed

I bought my terrine at Bridge Kitchenware for $40. It's collapsible so you can easily slice and serve.

Dec 17, 2007
sbaker in Home Cooking

Dessert for a crowd - easy to make?

I always make Ina Garten's Outrageous Brownies when I have a large crowd.

Dec 04, 2007
sbaker in Home Cooking

Viva in Red Hook

I had dinner at Viva about a month ago and really enjoyed it - similar experience to original poster. The free margarita was a very appreciated bonus.

I don't have a phone number, but they are on Sullivan, right off of VanBrunt.

Nov 10, 2007
sbaker in Outer Boroughs

Your favorite pumpkin cake

Thanks to you both for posting about this cake. I just made it and think it's spectacular. Very moist with a great texture from the cornmeal. I will be making this one again.

Oct 18, 2007
sbaker in Home Cooking

Is Rice Flour Necessary?

I am planning on making a thai inspired meatball appetizer with hot peanut sauce.

The instructions say to roll the meatballs in rice flour before browning them. Is it necessary to use rice flour for this? I'm happy to buy it, but don't want to if another pantry item would work as well.


Oct 17, 2007
sbaker in Home Cooking

Ideas for simple sauces for grilled fish?

Here's my favorite from Jamie Oliver. It's a lot ingredients (most from the pantry), but super easy and fast to put together - especially if you have a mini prep. It makes enough for leftovers and I find myself putting it on everything throughout the week.

clove garlic
handful capers
handful gherkins
6 oz. anchovy
2 bunches parsley
1 bunch basil
1 bunch mint
1 T. dijon
1-2 T Red wine vinegar
Olive oil
Salt & Pepper

Put ingredients from garlic to mint in food processor (or finely chop by hand). Stir in dijon and vinegar. Add enough olive oil to make a loose mixture. Add salt and pepper to taste. Adjust flavors as necessary.

Oct 01, 2007
sbaker in Home Cooking

With out question - the best cake I've had

I liked the results with the extract so much, I'm not messing with it. Although I admit to hesitating before I bought it as well.

Sep 18, 2007
sbaker in Home Cooking

With out question - the best cake I've had

THANK YOU for introducing me to this recipe.

I couldn't get it out of my mind after reading the recipe and finally made it last night. I was completely expecting it not to live up to my fantasy expectations - but it did!

I used buttermilk in the cake and omitted the chocolate chips (personal preference).

I had my friend over for dinner and we can't stop thinking about it. Time for another piece....

Sep 17, 2007
sbaker in Home Cooking

Which granola? Ina's or Nigella's?

I made Ina's for the first time last month. After finishing it off last week, I immediately ran to the store to get the ingredients for a second batch. It's very good and can easily be customized with your preferred dried fruit and nuts.

Sep 05, 2007
sbaker in Home Cooking

anyone have a tasty rice pudding recipe?

This is my new favorite - I think I found it after reading another rice pudding thread a while ago. It makes a lot, so I usually cut the recipe in half.

Jul 27, 2007
sbaker in Home Cooking

Ice Cream Cookie Sandwiches -- ISO New Ideas

This triple-chocolate cookie with strawberry ice cream combination has become an instant classic at my house. I've never made the ice cream, but the cookie recipe is amazing.

Jul 09, 2007
sbaker in Home Cooking

Jury Duty Lunch Recommendations

When I was doing jury duty, I took a walk over to Nicky’s Vietnamese Sandwiches
(311 Atlantic Avenue btwn Hoyt and Smith) for banh mi.

Jul 09, 2007
sbaker in Outer Boroughs

Do ahead sweet brunch dish & others for 'buffet'

Or maybe do an assorted bread basket of croissants, quick breads and/or muffins?

Serving the fruit with a sweet fruit dip made with cream cheese might be nice. If you search Fruit Tray with Fruit Dip at FoodTV, you'll find one by Paula Deen that I've made before - it's good.

Apr 12, 2007
sbaker in Home Cooking

pea soup recipe needed

I just made this last night with my leftover spiral ham bone. We love this recipe from the New Basics Cookbook - with a few minor tweaks.

1 lb dried green split peas
5 c chicken stock
5 c water
1 meaty ham bone
2 ribs celery with leaves
3 T fresh Italian parsley - chopped (don't always use)
1/2 tsp dried tarragon leaves - crumbled
4 T unsalted butter
1 c carrots - peeled and diced (I usually double)
1 c onion - diced
1 leek - rinsed and sliced (I usually double)
1 c fresh spinach leaves - slivered (I used kale last night and liked it better than spinach - I also probably ended up using more than 1 C)
1/2 tsp fresh ground pepper


1. Rinse and strain peas, and then combine with stock and water in large soup pot. Bring to boil.
2. Add ham bone, celery, 1 T. parsley, and the tarragon. Reduce the heat to medium-low and simmer, partially covered, stirring occasionally, for 45min.
3. Saute the carrots, onion, and leek in butter. Cook until the vegetables are wilted, 10 minutes. Add them to the soup pot, along with the spinach. Simmer, partially covered, 30 min. (I don't usually cover the soup because I like it thicker).
4. Remove the soup from the heat. Remove the ham bone, and shred the meat from the bone, removing any excess fat. Return the meat to the soup.
5. Add the sherry, pepper, and remaining 2T parsley. Heat through, and serve immediately.

Apr 11, 2007
sbaker in Home Cooking

whole wheat bread

I made a 100% whole wheat bread for the first time yesterday, with pretty good results. I used a recipe from the King Arthur website (100% whole wheat sandwhich bread). It has a thin, crisp crust, which I found to be nice.

The only question I had about the loaf is the fact that it doesn't have a nice rounded top like white flour bread I've made. Is this typical for whole wheat bread, or did something go wrong?

Apr 11, 2007
sbaker in Home Cooking

Help with Vietnamese-style Recipe

Thanks for your quick responses. Amazingly, I just heard back from Gourmet (I sent them an email to tell them about the error).

They said basil is the correct ingredient - although I agree that either would probably be good.

Apr 02, 2007
sbaker in Home Cooking

Help with Vietnamese-style Recipe

I am in the middle of making a recipe from this month's Gourmet and have just found an error between the ingredient list and the instructions.

The name of the dish is Panfried Tofu with Asian Caramel Sauce.

The sauce is made with carmelized sugar, garlic, ginger, water, soy sauce, and rice vinegar.

The ingrendient list calls for 1/3 C. basil leaves and 1/3 C. mint leaves. In the instructions, it says to top the dish with the sauce, CILANTRO, mint, and shallots.

Would the correct ingredient be basil or cilantro?


Apr 02, 2007
sbaker in Home Cooking

Foods you love at Trader Joe's that got discontinued? [OLD]

I bought this in the past month at the New York, Union Square store.

Mar 28, 2007
sbaker in Chains

Best and Worst Food Magazines

We have Edible Brooklyn here, and I saw a copy of Edible San Francisco when I was visiting recently. Both are very good reads.

Mar 22, 2007
sbaker in Food Media & News

Nabisco's Royal Lunch Milk Crackers have been discontinued

You can order the Newfoundland Purity products at I think you'll find the milk lunch biscuits a good replacement.

If you place an order, try the lemon creams. They are amazing with afternoon tea.

Feb 08, 2007
sbaker in General Topics

How do you like your oatmeal?

I add cottage cheese to mine - along with maple syrup and any dried fruit/trail mix I have in the house.

Sep 07, 2006
sbaker in Home Cooking