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What's for Dinner? Part 81 (OLD)

Making fish cakes out of leftover catfish (tarragon mayo), something or other with some baby red potatoes, asparagus.

Apr 04, 2011
saraeanderson in Home Cooking

Useful cooking mags

I recently got a subscription to Bon Appetit and have been disappointed to find that there's almost nothing in it that is relevant to a home cook. I'm looking for a good, inspiring cooking magazine, and my favorite so far is Cooking Light. Sometimes I've liked MS Living, but I was wondering if anyone had suggestions for a home-cook's desire to change things up from time to time.

Feb 08, 2011
saraeanderson in Home Cooking

What cookies are you baking for Christmas this year?

Coconut macaroons, ginger lemon bars, meringues, pistachio and cranberry oatmeal, mint-chocolate brownies

Dec 16, 2010
saraeanderson in Home Cooking

flavoring meringues

I'd like to make some meringue cookies, but would like to avoid the chocolatey-minty axis of flavors, and was wondering how well I could pull off orange or tangerine - with zest or juice or whatever. Anyone got advice?

Dec 16, 2010
saraeanderson in Home Cooking

Instant Couscous - is it bitter, or is it me?

I thought for a long time that I didn't like cous cous because I'd only ever tried the instant type, and found it bitter.

Feb 01, 2009
saraeanderson in Home Cooking

Cooking with flaxseed oil?

Has anyone tried it? I'm willing to give it a whirl as I'm experiencing brain-related health problems and it appears to have enormous health benefits.

Jun 06, 2008
saraeanderson in Home Cooking

Ideas for portable, healthy breakfast?

I like corn bread a lot, which would probably be pretty good with a hard boiled egg and a slice of cheddar.

Jan 21, 2008
saraeanderson in Home Cooking

Heart for valentine's day, to brine or not to brine?

Way to play up the theme there! I'm impressed!

Jan 20, 2008
saraeanderson in Home Cooking

Making a great pastrami sandwich

You totally inspired my Sunday lunch: rye bread with pastrami, cole slaw, dill pickles, and horseradish - all on the sandwich. Regular salted potato chips on the side, and a nice bubbly diet coke.

Jan 13, 2008
saraeanderson in Home Cooking

Non-smelling, non-refridgerated lunches

I tend to look to Mediterranean foods when I want something that doesn't have to stay all that cold before I eat it. Hummus, baba ghannouj, stuff like that is still delicious room-temp, and not very likely to turn on you. Yogurt sauces to go with it are good, too, since yogurt has already kind of gone bad, so how much worse is it going to go in the four hours before you eat lunch?

Jan 13, 2008
saraeanderson in Home Cooking

Mango mousse cake...question

Just wanted to say: the cake sounds delicious!

Jan 12, 2008
saraeanderson in Home Cooking

Dream food

I dreamt last night that I was making a dessert where I wanted to top some kind of ice cream (or sorbet or whatever) with rosemary-infused honey. I think I ended up going with lemon sorbet, but I also considered doing vanilla ice cream or peach.

I think I'm going to have to attempt this tonight.

I've had this happen before, too, when I dreamt I made a "manila cake." I wrote about making it on my now-defunct food blog here:

http://orexia.blogspot.com/2006/03/ma...

Has anyone else had this kind of dream and followed it up by making it a reality?

Jan 12, 2008
saraeanderson in Home Cooking

Flambe + teflon = ?

I'd like to make some caramel-sauteed bananas with a rum flambe finish - would I be dumb to do this in my favorite nonstick pan?

Dec 30, 2007
saraeanderson in Cookware

Deviled Eggs with a flair for New Year's Eve

Do you just toss the tops of the eggs when you cut them this way?

Dec 30, 2007
saraeanderson in Home Cooking

What brunch are you serving Xmas morning?

I've got my menu put together, but thought I'd share it, and ask what else anyone else is doing. I'm going to be baking a upside-down cardamom pear cake, making eggs saratoga, serving leftover ham from tonight's dinner, and making a grapefruit and clementine salad with key lime juice.

Who else would like to share their brunch plans?

Dec 24, 2007
saraeanderson in Home Cooking

New Years Cooking and Food Resolutions!

Metoometoometoometoo! I live in a two-person household, but I tend to always cook for 8. Having leftovers around is nice, but I still end up throwing away a moldy serving or two a few weeks later. I guess maybe I should also resolve to keep a closer eye on the contents of my fridge!

Dec 22, 2007
saraeanderson in Home Cooking

Pegu Club Cocktail

I think it has a lovely color, personally.

Dec 15, 2007
saraeanderson in Recipes

The nit-picky cook/baker: what shortcuts do you take, and what shortcuts make you cringe?

Why buy the bagged salad if you're just going to wash it again?

Dec 13, 2007
saraeanderson in Home Cooking

Something new with 'Eggo' waffles

I ate this for breakfast through much of high school, though I stuck with crunchy peanut butter.

Dec 05, 2007
saraeanderson in Home Cooking

Latkes 101: Removing Excess Liquid [Moved from Kosher board]

This is OT, but, I work in a lab, and think a lot about lab equipment that would be really useful in a kitchen (like those heated stir plates!) and I always thought that a centrifuge would be a useful kitchen device...but I guess people have been using them in the form of salad spinners for years.

Just thinking out loud...

Dec 04, 2007
saraeanderson in Home Cooking

Cholestrol lowering recipes

It's one of the most popular items in my local coop's deli, second only to "kale slaw." I tend to love that kind of ridiculously healthy whole grain green vegetables kind of stuff, though.

Dec 03, 2007
saraeanderson in Home Cooking

Not-too-sweet blueberry muffins

Can anyone recommend their favorite recipes for blueberry muffins that aren't very sweet? I love blueberry muffins that get most of their sweetness from the berries and a sugary/streusel topping. My mother used a recipe that I liked quite a lot, which I'm sure was something like Bisquick or Betty Crocker, but I can't get ahold of her at the moment, so I thought I'd turn the question over to you folks.

Dec 02, 2007
saraeanderson in Home Cooking

any use for terrible wine?

There's a cocktail I love called an Operator, that's just 1 part white wine, 1 part ginger ale, and a squeeze of lime. It's good if you want something only lightly sweet and not very alcoholic, and I only ever use cheap wine for it.

Nov 29, 2007
saraeanderson in Home Cooking

Cholestrol lowering recipes

Just FYI, one of my fave raw cabbage salads is:
diced bok choy
diced red cabbage
diced sweet bell pepper
toasted almonds (I like to keep them whole)

with a dressing of
1/4 cup oil
1/4 cup brown sugar
1/4 cup cider vinegar
1/4 cup tamari

Also - I don't think any of these suggestions will hurt anyone, but the internet is the LAST place to go to for medical advice! I'd ask my doctor for more info, or possibly see if I could check out a nutritionist.

Nov 27, 2007
saraeanderson in Home Cooking

POLL: One Sock-o Dish

I just made these tomatillo sauce chicken enchiladas, and they're delicious - and I would think hard to screw up. Put ingredients in pot. Simmer a while. Process the ingredients, pour over a pile of chicken and tortillas. Bake. Eat!

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

Nov 27, 2007
saraeanderson in Home Cooking

POLL: One Sock-o Dish

I second the suggestion of putting everything in front of you before you start cooking - and I think an important flipside is getting rid of everything in your line of sight that you're NOT going to be using. Basically, I like (well, need!) to make my method foolproof, so I'll set ingredients up in the order they'll be needed, prepare all measurements before tossing the first ingredient in the bowl/pan, and make a visual reference (have used ingredients on left, have not used ones on right) so that I don't even have to remember what place I'm in if I don't want to. And keep the recipe handy for double-checking. If this sounds like a lot of work, look for recipes that don't have lots of ingredients or many time-sensitive elements. After a few runs through the routine, you'll get a better idea of your rhythm and can allow yourself more wiggle room. The time saved running around looking for the corn starch and quadruple-checking the recipe is a big plus.

I do this more with baking than with stovetop cooking, but it's exactly the same method I use in my work as an extremely absent-minded lab tech, and it suits me pretty well in the kitchen, too.

Nov 26, 2007
saraeanderson in Home Cooking

What's your favorite salad dressing (homemade)?

One of my favorite and most simple staples is 1 part oil (whatever you like), 1 part cider vinegar, 1 part brown sugar and 1 part tamari.

I also love garlic dijon vinaigrette, balsamic vinaigrette, and my husband makes a great lime-mint vinaigrette, too.

And, as an aside, I don't understand why making your own dressing has acquired a reputation as a foodie habit - I buy salad dressing on occasion, but I always end up throwing 3/4 of it out after it sits in my fridge for 6 months. When you make your own, you only need to whisk together enough for however many are eating; I find it to be a lot simpler and cheaper.

Nov 26, 2007
saraeanderson in Home Cooking

Unusual latke recipes?

I haven't made these enough to know much about proportions yet, but I recently made some chili-garlic sweet potato latkes, where I mixed in chili-garlic sauce (not Sri Racha, but the stuff in the jar with the green lid?) and some scallions - they were excellent!

Nov 26, 2007
saraeanderson in Home Cooking

can potato latkes be made ahead of time?

I had this same question a few weeks ago, which was answered pretty well on this thread:

http://www.chowhound.com/topics/459817

I decided to scrap the plan of sweet potato latkes for 20 at a sit-down dinner, after reading that!

Nov 25, 2007
saraeanderson in Home Cooking

What do you eat when you are home alone? [moved from Home Cooking]

So I'm not the only one who loves pickles dipped in blue cheese dressing!

Nov 25, 2007
saraeanderson in General Topics