rosielucchesini's Profile

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Keeping Tortillas Warm for Buffet

We are hosting a party on Saturday and will have a carnitas/taco bar as the main course. We're not sure of the best way to keep the corn tortillas warm for the buffet table. Any ideas? Thanks in advance for your replies.

Feb 26, 2009
rosielucchesini in Home Cooking

ZAP Festival-What to Expect

Thanks to those who replied. We had a great time and tasted some fantatic wine from producers we weren't familiar with. Our favorites were Ridge (they had so many different ones to taste) and Storrs. All in-a fantastic time.

Feb 01, 2009
rosielucchesini in Wine

ZAP Festival-What to Expect

Thank you for your replies and we lucked out-grandma was available to babysit! I figured it would be a zoo and like you Bill, would much rather taste at events where I can actually talk to the people pouring the wine but since the tickets were free, we figured why not?

Jan 30, 2009
rosielucchesini in Wine

ZAP Festival-What to Expect

My husband won two tickets to the ZAP Festival Grand Tasting at Fort Mason this Saturday. Has anyone gone and if so, what can we expect?

Also, is this something that is stroller friendly for an 11 mos old who can sleep through anything?

Thanks much...

Jan 29, 2009
rosielucchesini in Wine

what are you making for dessert

Christmas cookies and ice cold milk!

Dec 22, 2008
rosielucchesini in Home Cooking

Johnnie Walker Blue 375ml

Thank you to everyone for your replies. I did find the 200ml size at a wine shop in Costa Mesa (Hi Times Wine) and I received it within 2 days of my ordering it. The gift went over fabulously.

Dec 21, 2008
rosielucchesini in Spirits

Pasta Carbonara

This recipe is also the only I use for carbonara: simple, easy and oh so delicious.

Dec 21, 2008
rosielucchesini in Home Cooking

Johnnie Walker Blue 375ml

Thank you-this is for a gift. Do you know of a website where i can find the 200ml size?

Dec 07, 2008
rosielucchesini in Spirits

Johnnie Walker Blue 375ml

Does a 375ml of Johnnie Walker Blue exist and does anyone know where I can find it? Thank you v. much.

Dec 05, 2008
rosielucchesini in Spirits

Homemade Babyfood with Beaba Babycook from Williams-Sonoma?

I echo the previous two posters comments-all you need is a steamer basket and a food processor or blender and some ice cube trays to free ze everything in. If you have a food mill-all the better but it is not necessary. It is helpful in that baby can eat what you are eating on any given meal: meat, veggies, etc., without taking something out of the freezer. My daughter is 7 mos old and she has eaten everything that we have made ourselves: brown rice cereal, pureed beets, pureed flank steak, zucchini/squash, carrots, apples, peas, sweet potatatoes, italian sausage, etc. The cookbook from Williams Sonoma is worth the money for recipes and ideas bu not the Beaba Babycook.

Sep 27, 2008
rosielucchesini in Home Cooking

So now that money is tight for us (and many others)...

If you have access to a TJls and Whole Foods then I imagine that a farmers market is also in your area. Shop there year-round for your produce, eggs/cheese/dairy and any other items that your local famers market sells and you will purchase what is in season at competitive prices.

Sep 27, 2008
rosielucchesini in Home Cooking

Scrambled eggs add-ins

Any of these add-ins would work, and I think that speaks to an eggs versatility-especially when scrambled. One item that I didnt' see posted was fresh ricotta stirred in while cooking (over low heat of course). Delicious.

Sep 27, 2008
rosielucchesini in Home Cooking

why does my tomatillo salsa gel?

Thank you-I had no idea that they contain small amounts of pectin. I figured it was something I was putting in the salsa (garlic, lime juice, cilantro, onion and jalapeno). Thanks again!

Sep 16, 2008
rosielucchesini in Home Cooking

why does my tomatillo salsa gel?

I'm new to cooking with tomatillos but every time I've roasted them to make a salsa, the mixtures gels up while in the fridge? Is this normal?

Sep 16, 2008
rosielucchesini in Home Cooking

ideas for 'doctoring' peanut-butter

My neighbor just shared with me this interesting combination that I have yet to try myself. She takes a good piece of toasted bread, spreads peanut butter on it and then tops it with some cottage cheese. I love all three separately so I do plan on trying her concoction to see if I have the same epiphany she has.
But I am like most others: honey and a banana or my standbys, as is honey with sliced apple, nutella and anything spicy. I would lump the avocado suggestion in with the cottage cheese-sounds interesting and both have similar textures so I'll have to try that too.

Aug 11, 2008
rosielucchesini in Home Cooking

what to do with bitter melon

Curse the farmer or curse my husband? :-)

Jul 20, 2008
rosielucchesini in Home Cooking

what to do with bitter melon

My husband picked up some bitter melon at the farmers market. What do we do with it?

Many thanks.

Jul 20, 2008
rosielucchesini in Home Cooking

Ideas for Sunday brunch in N. California Central Valley in July (read: hot)

We will be hosting about 12-14 people at our home after our daughters baptism in late July. Living in Sacramento means that it can easily be 100+ degrees that time of year and I need some ideas for brunch that a) can be prepped the day before and b) would not necessarily require heating up the stove and hence house. My side of the family is Italian and hence big eaters and for the most part, everyone is rather adventurous food-wise. The only thing I will be doing for sure will be Ina Garten's roasted shrip and orzo pasta salad as that's always gone over well at potlucks and such. Any other ideas (including desert-I was thinking cupcakes or lemon bars) that fellow 'hounds have is much appreciated. Thank you!

Jun 17, 2008
rosielucchesini in Home Cooking

What is on your Father's Day menu?

It's my hubby's first dad's day (we have a 14 week old at home) so I am starting the day off with creme brulee french toast, bacon and mimosas for breakfast and given that we have his parents coming into town to help us celebrate, we'll likely grill up a tri-tip and whatever veggies I picked up at the farmers market that morning. Oh, and dessert of his choosing.

Jun 11, 2008
rosielucchesini in Home Cooking

Sangiovese

Vino Noceto is based out of Amador County and they are known for their Sangiovese.
http://www.noceto.com/

Jun 07, 2008
rosielucchesini in Wine

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

Add this one to the list: the regular and whole wheat couscous. They were the only ones who had plain couscous; every other store I've tried has couscous "blends" (i.e., added flavorings). Bummer.

May 29, 2008
rosielucchesini in Chains

Tomato Cucumber salad recipe?

This is a summer staple in my home. The ingredients are simple: in-season tomatoes, cucumber and red onions with olive oil and red wine vinegar, salt and pepper. Variations may include the additoin of feta and/or kalamata olives. Make sure you have some bread to sop up all the juices leftover in the bowl/plate or do what my dad taught me to do while grownig up, just lift bowl to mouth and finish off like you would the milk in your cereal!

May 20, 2008
rosielucchesini in Home Cooking

Bittman's new Blog

Thanks for the post on the blog. Hubby and I also enjoy him and use his "How to Cook Everything" as a frequent point of reference. I can't wait to try the spaghetti and fried eggs: it seems so simple but sounds so delicious.

Who Stayed In and What Did You Make For NYE?

Given that I am 8 months pregnant, staying in was a no brainer but truth be told, we usually stay in on most New Years Eve. The only thing that made this one different was the lack of alcohol involved in the celebration. I had to christen my Le Creuset oval dutch oven that Santa bestowed upon me so I made Beef Bourgoinne which I had begun much, much earlier that morning. We started with baked brie with toasted pecans and maple syrup, and to eat along with the beef, and dip into the wonderful burgundy gravy, "almost no knead bread" that I had baked earlier that day as well. I did manage to see the ball drop (probably owing that to the lack of alcohol consumption this year) but went promptly to bed afterwards. Looking forward to a 2008 filled with many firsts and lots of good food!

Jan 01, 2008
rosielucchesini in Home Cooking

Appetizer ideas when fondue is the main course

Doing traditional cheese fondue for dinner on Christmas Eve but having trouble coming up with appetizer ideas as many include cheese. Any good ideas out there that dont' include cheese?

Dec 15, 2007
rosielucchesini in Home Cooking

Turkey-Day Hits and Misses

Our first heritage turkey turned out excellent. Despite the longer than expected cooking time (2 hours vs 1.5 hours that I had been told it should take-it was only a 9.75 pounder), the breast meat was some of the best I have ever had and the darker thigh meat was tasty as well. My husbands potato gratin was a big hit and my gravy was the bomb-no lumps (yeah!), thick and a with a really good turkey flavor.
However, my stuffing/dressing wasn't as good as I had hoped. My recipe called for smoked turkey sausage with the casing removed and I should have been warned when my husband said he smelled hot dogs while I was removing the casing and prepping the sausage. I should have stuck with good ol'Italian sausage just like mom used to do and not have followed the recipe to the letter. Everything else in the stuffing was a great additon (corn bread as the base, a gala and granny smith apple, chestnuts and dried cherries) but smoked sausage was an addition that didn't exactly meld with the other flavors.
Oh well, live and learn!

Nov 25, 2007
rosielucchesini in Home Cooking

Anyone cooking (a non-leftover meal) tonight?

Since we ate at my in-laws house on Thursday (i.e., no leftovers-no matter, she cooked turkey breasts instead) we made spaghetti carbonara with spinach salad. However, I have a 9lb heritage bird that we picked up yesterday that will be roasted today along with some, not all, of the traditional sides-cornbread, sausage and chestnut stuffing, cranberry relish, et al. I can't wait for the leftovers.

Nov 24, 2007
rosielucchesini in Home Cooking

The odd cravings and dislikes of a pregnant woman [Moved from General Topics board]

I'm 26 weeks along and the first inkling I had that something was not right was when I could no longer look at my "food porn" (i.e., cooking magazines) without thinking that everything looked disgusting. But luckily, I never got physically ill during the first trimester or since. At first, ice cream sounded disgusting but I still craved creamy things such as things w/mayo (normally, I am not a mayo fan) and lots of cheese (but cheese is par for the course for me). Nowadays, I seem to crave things like pancakes/waffles/french toast in the mornings but for the most part, I still enjoy any and all food. Right now, I am hankering for a big steak so we'll see if that's in the cards for this evening or next.

"Waitress" the Movie--All Those Pies

I just saw the movie as well and it definitley got me in the mood to make and eat a pie! I think mine will be Sacramento Sweltering Summer pie-a tomato, basil and fontina tart.

What's for dinner?

Grilled up some 2 pork tenderloins last night in additon to some yellow, red and orange bell peppers.So, tonight, we shredded the leftover pork, crisped it up in a skillet and made it into sandwiches with some of the leftover grilled peppers. Hubby also made some divine mac and cheese last night (orecchiete w/smoked gouda, emmethaler and parm) so we also rustled some of those leftovers up with a drizzle of truffle oil, a little bit of extra cheese and milk mixed in and re-heated in the oven. While they were all repeats of some form from the previous night's meal, we did manage to open a new bottle of the Bogle "Ghosts do Roam", their Chateneauf du Pape blend. It was a great accompaniment to the meal.

Jun 09, 2007
rosielucchesini in Home Cooking