ellaj's Profile
Help Me Break Out of My Breakfast Rut!
Yes, part German. Your post made me look up broetchen, sounds good and just right for a meat & cheese sandwich breakfast. Now to find a recipe or bakery.....will probably have better luck with the recipe. Not enough variety where I live, sadly.
Wondering if store-bought bagged bread cubes are fine for stuffing. Does it matter?
Thanks for the help and information. You're probably right, if I need to ask I'd better just buy the store-bought cubes & be done with it. Time is getting away from me, too.
Happy Thanksgiving!
Wondering if store-bought bagged bread cubes are fine for stuffing. Does it matter?
Does it make any difference in a dish like stuffing? If you advise making my own, how exactly should I do it? I mean do I dry the cubed loaves in the oven, leave them sitting out...?
Thanks for your help.
Its fish night! What's your favorite salmon recipe?
On a piece of foil place baby spinach leaves, top with salmon, S&P, spoon on good canned diced tomatoes in thick sauce, a spoonful of cream on top and a sprinkling of ground ginger. Seal up the foil and bake. Quick, pretty, and good.
Help Me Break Out of My Breakfast Rut!
A thick piece of bread leftover from supper with hard salami & cheese. That's it. sandwich in one hand, coffee in the other, you're out the door.
Help Me Break Out of My Breakfast Rut!
Greek yogurt (or do as I do and strain regular low-fat plain yogurt in the fridge, then pack it back into the container so it's thick and creamy) Add any fruit and or nuts you have around and sprinkle with brown sugar. The brown sugar really makes it and you don't need much.
Or dish up some of the yogurt and add applesauce, cinnamon, and brown sugar. Really delicious and so quick.
Mexico, One Plate at a Time: Desserts and Drinks
wow, that is gorgeous. think i'll make that next week for the college kids home for break. we do love our sweets and this will be something different for us. your photo inspired me! thanks.
West Suburbs for Bears Game
Just fyi, the Roundhouse is right at the metra bnsf train station. The building was an actual roundhouse so it's right there. There are two stations in downers grove so it might be awfully easy for you to just use public transportation. Not suggesting Payton's is a better choice than any other, just letting you know distance does not have to be an issue.
http://metrarail.com/Sched/bn/bn.shtml
need ideas for late dinner for teen guest
One post-travel meal that stands out in my memory was asparagus mousse served with a homemade mayonaisse dollop, bread, a simple but very fresh salad. Dessert was a fresh pineapple baked with vanilla bean.
The mousse can easily be made the day ahead. The dessert was warm so I suppose she may have put it in the oven while we were on the way from the airport, I don't know. It was such a soothing and delicious meal! The rest of our visit was filled with wonderful, more elaborate meals but that simpler one, late evening after a long day of travel, was just right.
Not really sure if you can even get good asparagus now...
I like the soup idea, though! That's probably what I'd do. Potato soup is always soothing to me.
Oh! just came back to add that baked macaroni & cheese would be good. All the talk of it on the board brought it to mind. Delicious and easily done ahead.
Bittman's No-Knead Bread...Wow!
Thank you, will do. It's always been in the pantry. A mistake, I learned today.
Thanks again. Really looking forward to trying this bread.
What to stuff in celery..
It's cream cheese but mixed with loads of sliced green olives and walnuts it is delicious.
Bittman's No-Knead Bread...Wow!
Oh! I mixed this up yesterday and set it on the fridge to rise. Pulled it down just now & found that it didn't rise! The yeast expiration date is Nov 17, 2006. Guess I cut it too close. I wonder if temp extremes over the time it's been stored in our house shortened the shelf life.
Disappointing! Oh well, off to the store and will begin round 2.
By the way, I just can't call this Bittman's bread! I feel crummy for Jim Lahey, who deserves the honor, imo.
Can't wait to try this!
Fondue Cookbook Recommendations???
no research at all went into my purchase but I found The Book of Fondues by Lorna Rhodes at a used bookstore and bought it. She has recipes for cheese, oil, broth, and dessert fondues as well as menu suggestions. Sounds like the one mentioned above might be more complete, given that it talks about cheese selection.
Don't you just love fondue?
OMIGOD - The Most Amazing Pork in the Crock-Pot!!!!
Made this on Friday, it was delicious. Served it with rice. I made so much I thought we'd have it for lunch over the weekend but it was all eaten up before lunch the next day!
We really enjoyed it, thank you for posting.
Ricer with Holes on Sides and Bottom or Bottom Only? Or Just Use a Food Mill?
Thank you all for your help. Sounds like no side holes is the way to go.
Thanks also for the explanations about how these tools work and the differences between them. Sometimes I'm a bit embarrassed asking my basic cooking questions but you're very helpful I'm learning so much.
Many thanks.
Possible to make a roux using flour and something besides butter?
Here is another option for gravy making: use a thickener like cornstarch and skip the roux entirely.
It's Sunday.....SO MUCH in the mood for a day of cooking while it rains
I, too, went searching for this recipe and finally googled it. Found one with that name at recipezaar.com.
http://www.recipezaar.com/114558
Ricer with Holes on Sides and Bottom or Bottom Only? Or Just Use a Food Mill?
Have been reading ricer reviews and wonder if there are advantages to having holes on the sides as well as the bottom? One reviewer mentioned preferring no side holes but did not explain why.
Also, if I have a food mill do I need a ricer? Will mainly use for potatoes, though one reviewer uses hers to make spaetzle which sounds like fun.
Thanks for any advice. I have no experience at all with a ricer.
Fromage Fort
I had never heard of this until reading the recipe in Jacques Pepin's "Cuisine Economique". It is really delicious. Have no tried any of the variations you mentioned but now I'm interested in doing so. I cannot comment on fridge life as it's never made it past supper and then breakfast the next day around here. Delicious comfort food.
"French Cookware" at Tuesday Morning?
http://www.tuesdaymorning.com/indexCatalogOn.asp
Meatloaf and ketchup
Ketchup, for sure. Inside and out. Served with baked potatoes that cook so long the jackets get crispy. They taste so good when you get around to eating them, all buttery and crunchy. mmmmmmmmmm. Meatloaf and baked potatoes and a green veg. Takes me back home...
Oh yes, cottage cheese used to be on the plate sometimes, too.
Buying a Cast Iron Grill Pan. Flat Rectangular Two-Burner Type or Skillet with Sides?
Thanks for your replies. After reading everything I think I'll get the Lodge two-burner type because I need the surface space. I do like the idea of being able to start things on the stove and finish in the oven but I need the larger grill surface. The skillet types I've seen only go to about 11". You've all helped very much me with your responses, I didn't even know what things to consider, really.
Plus, it has a griddle on the flip side so I'll finally get rid of the Circulon griddle I hang onto but don't use. I hate it, the surface has tiny lines grooved into it & it's a bear to clean. So why have I kept it this long?? Good riddance.
Looking forward to my first Lodge pan!
I have an old griswold skillet that I love and am really looking forward to this pan. My new Mexican Everyday cookbook is about to get a workout.
Thanks again!
N.Y. Times Free Access Week (Nov. 6 - 12) - Potential Recipe Bonanza
I selected a Claiborne article from the list but was not allowed to read it without subscribing. Message states that only archived materials they've preselected are available through the free access offering. rats.
Seasonal goodies at Trader Joe's
We love the truffles that come in a brown tin. Very inexpensive and good.
"French Cookware" at Tuesday Morning?
I went there today just after 7am. No lines, just a few shoppers but only one large Le Creuset left in a steel gray color. Clerk said they'd had a total of about 5 large round pots and one oval but that they'd all been sold before I got there. There were a few smaller pieces left, a 2.5 qt and some gratin dishes and a couple of small skillets. She said the only colors they'd had in the larger pots were gray and burgundy. I'd never seen the gray before and have not seen burgundy.
I left it behind for some other lucky shopper because I didn't want that color. Will hold out for one I'll love.
I have gotten some nice things at Tuesday Morning in the past like some really pretty Villeroy & Boch wine glasses and hand & bath towels.
Oh yes, they've had plain coasters that I like for everyday, the thirsty kind that are like unfinished tile.
They often have nice odd dishes, cabbage bowls, etc but there is also lots of junk to sift through. Our store always seems to be pretty messy, too, which doesn't help. Just depends on what you're after and if you have time to really look.
Buying a Cast Iron Grill Pan. Flat Rectangular Two-Burner Type or Skillet with Sides?
I am thinking the flat one that covers two burners (has grill pan on one side, flip side has flat griddle surface) would be most practical as it offers more cooking space but wondered if there's an advantage to having sides, like a typical skillet. The skillet type comes round or square. (is that just for appearance sake? Never used a square pan.)
Can't think of what I'd cook on a grill pan that would require sides but I've never had one so I just don't know.
Would not having a lid be a disadvantage or do you even need one with grill pan cooking? Any ideas?
After reading other posts here I'm looking at the Lodge preseasoned.
Slowly but surely this kitchen is getting outfitted. Next indulgence will be a really good knife. Cannot wait for that.
Thanks very much for your help!
What to do with a Bag of Jalapenos and Green Tomatoes?
Well, I smoked the jalapenos on the Weber grill. Wanted to try several of your suggestions but time ran out.
Not sure if I did it exactly right, actually, but I think they'll add good flavor to things even if they're not perfect. I used hickory chips, which is what I had in the garage. Anxious to use some peppers this month in the Bayless Cookathon.
As for the tomatoes, I just fried them. They were delicious, though.
Thanks for your ideas!
I had such a great time trying something new. Now I want to try using the grill to smoke other things.
Search for a tasty Vegetarian Chili
If you like olives they make a great addition to veg chili. Really, it's delicious. If you're not an olive lover I'm sure this sounds dreadful, but if you are it's great.
Haven't tried this recipe yet but there's a sweet potato & black bean chili with peanuts recipe in The New American Plate cookbook that looks very good. It's on my short list but I haven't gotten to it yet.
OMIGOD - The Most Amazing Pork in the Crock-Pot!!!!
Sounds delicious! I don't have adobo seasoning, maybe a trip to Penzey's is in order. I'm high on pork shoulder these days and will try your recipe next time I find them on sale.
What did you serve with it?
Thanks for telling us about it.
