janeh's Profile
Uses for fig jam
Blend some soft goat cheese with a little chopped rosemary, form into a rectangle on a plate, top with fig jam, take out some crackers, enjoy!
What are you baking these days? May 2012
I just baked the CI lemon bundt cake in the heritage pan. I scraped all of the batter into the pan with some trepidation after reading these posts, but it was just right. Surprising, since I think that the recipe calls for a 12 cup pan. That coffee bundt recipe from Roxlet is next. All of this bundt talk reminds me of one of my favorite scenes from "My Big Fat Greek Wedding"....
Sedona in August
Try to book a dinner reservation at Garland's in Oak Creek Canyon for one of your nights in Sedona - always a lovely experience in a beautiful location.
Dieting during work travel
I also like the Laughing Cow Lite cheese - no TSA issues - and a bag of baby carrots. Also, McCanns has individual packets of instant oatmeal which aren't bad and can be easily prepared in a hotel room if there's a coffee pot to heat water.
need some inspired, healthy cauliflower ideas, beyond cauliflower cheese, roasted cauliflower and aloo gobi...
Ottolenghi's cauliflower and cumin fritters with yogurt sauce - yum! In the Ottolenghi Cookbook ........just found it on line;
http://hestiaslarder.blogspot.com/2011/04/hestia-loves-ottolenghis-cauliflower.html
creamy-style vegan salad dressing suggestions?
I made a nice miso-ginger dressing to serve with artichokes a couple of days ago.
http://www.nytimes.com/2009/07/22/dining/224drex.html
What are you baking these days? April 2012 [old]
The recipe sounds interesting but irritating. The potential name change - brilliant!
Buenos Aires for a 22 yr old starving American
When our daughter was there a couple of years ago, one of her favorite restaurants - and ours - was Cumana. Inexpensive, nice atmosphere, wonderful empanadas y mas. We also went to a Peruvian place with great ceviche and other sea food - i think it was Chan Chan.
Cumana
Rodriguez Pena 1149 | Recoleta, Buenos Aires, Argentina
(011) 4813 920
Foods you dread making because they’re time-consuming
Molé si, si. I don't begin until I have time to enjoy the process, truly a labor of love. Assembling the ingredients borders on a meditation.
Southwest menu planning help
Epicurious has a mango/jicama/corn salad that might go well - I've served it as a side dish along with a green salad. A favorite around here.....
http://www.epicurious.com/recipes/food/views/Mango-Jicama-and-Corn-Salad-2221
What are you baking these days? April 2012 [old]
I started with pizza dough for later in the week (one ball in the fridge, the other in the freezer), went on to Dorie's banana bundt cake and now have grisini/breadsticks from The Italian Baker in the oven!. What a relaxing, lovely Sunday it's been - and the house smells great!
Where to buy Italian Tuna?
Romanelli's Italian Deli at 35th Ave and Dunlap
3437 W Dunlap Ave # A Phoenix, AZ 85051
(602) 249-9030
What are you baking these days? April 2012 [old]
I've never tried the recipe - a little presumptuous of me to respond??? - but , if you haven't already started, the Pioneer Woman's cinnamon rolls are terrific, the process well described and documented and they are well reviewed. A combo of the two recipes might just be great - P.W. dough, B.A. topping? There are recipes on line that scale down the P.W. recipe to less gargantuan proportions!
http://thepioneerwoman.com/cooking/2007/06/cinammon_rolls_/
Horseradish
I made mine on Sunday and it is incredibly powerful - the strongest in years! I grind it in the food processor, horseradish first, then add the beets - no particular reason for the order other than I like to watch as it turns pink, then red - and then add some rice vinegar and sugar along the way. I couldn't locate my usual mask and snorkel (really) so managed with sun glasses and a bandana!
Great stuff!
Bulk spices
I get all of my spices at Mt. Hope in Cottonwood. The quality and selection is always good and they're nice to deal with. Their wholesale section is open Monday through Friday and I believe that you can mail order from their website. They are also the best source of dried chills that I've found north of Guadalajara!
Any leads on non-ultra-pasteurized heavy cream in Phx metro?
I get Clover Farms cream and other dairy products at New Frontiers in Sedona. I checked their website and it looks like at least a couple of WF locations in the Valley carry their products.
Ways to spruce up grilled cheese [moved from General Chowhounding Topics]
Chopped green chilis.
Engagement party easy ideas please!
How about middle eastern and/or Greek? Spinach pies (spanakopita) - easy to make in advance, freeze, bake the day of and they're good at room temperature. I also make cheese pies sometimes - same idea, more cheeses, no spinach. A big Greek salad, hummus, baba ganough, tabbouli, olives, cheese, lots of pita bread. Everything can be made in advance - or ordered from a middle eastern restaurant....Then, of course, baklava, fruit, brownies, cookies. What a good friend you are - have fun!
Sedona restaurants with patios
Not so many dog friendly restaurants in Sedona...that said, dogs are welcome at the Heartline during breakfast and lunch, but they serve in a different building in the evening and I don't recall seeing dogs there - best to call and check. Dan's Bistro has a couple of tables outside in front, adjacent to the parking lot - again, best to call and ask. I doubt that any of the others welcome dogs, but there's no harm in asking. Wildflower Bread Co. near the Hyatt has outdoor seating front and back, is nice for lunch and breakfast and dogs are okay there - the back patio has a beautiful view of the rocks.
Red Boat fish sauce - any good?
I tried it after reading an article about it n the NYTimes a while ago, and have been using it ever since. I buy it at a large Vietnamese market in Phoenix for a very reasonable price - I don't remember exactly how much, but I know that I didn't gasp or think twice!
Mexican Restaurants in Greyhawk
I'm not familiar with Greyhawk, but Carolina's North is not too far from the Scottsdale Princess. Not "fine dining" but really good food, frequently mentioned on other Phoenix threads.
Carolina's
n 2126 East Cactus Road Phoenix, AZ 85022
http://carolinasmex.com/
SodaStream vs. Twist & Sparkle
For what it's worth, I just exchanged an empty Sodastream cartridge for a full one at Bed Bath and Beyond and was able to use one of their (ubiquitous!) $5 coupons, reducing the cost to $10.
What spices would you bring back from Mexico? (moved from Ontario board)
I usually buy a variety of dried chiles in the market and slip a note with the name of each type of chile into each bag (to avoid confusion once I'm ready to cook!). I also like to get little jars of chipotles en adobo - I can only find them in cans in the U.S., and being able to get just the amount I need out of a jar is nice and convenient.
Need to use a huge wedge of Gruyere cheese...
Gougeres! There are many recipes on line all pretty similar. I like them best with only gruyere. They freeze and reheat well - a lovely tidbit to be able to pull out on a moments' notice.
what brand of fish sauce?
I've been using Red Boat - I was intrigued after reading about it in the NYTimes a while back, . I'm fortunate to be able to get it at the Mekong Market in Phoenix, where it's no more expensive than other brands of fish sauce.
Chef From Jersey Looking for the Best Places to Eat In Sedona
I'll add Dan's Bistro to the above.
Sedona - Elote?
There is a bar, but that gets pretty crowded too. I'd suggest calling the restaurant directly re hours and how much of a wait, if any, is typical on the later side.
Bread noob needs help, dense bread
Yes, do keep the yeast in the freezer. especially if you've bought in quantity. Another factor could be where you live (that would be lucky!). The bread recipes that I used successfully at sea level produced dense bricks when I started baking at 5,000'. The addition of 1tbsp of vital wheat gluten per cup of flour has completely solved that problem. The best advice, stated earlier, is to just keep baking. Try other recipes if Reinhart's proves to more of a frustration than a joy. You can always come back to it after a few lovely successes.
What are you baking these days? January 2012 [old]
I get turbinado sugar in the bulk section at the natural foods store - the crystals are larger and stay on the surface (and sparkle) nicely.
What are you baking these days? January 2012 [old]
My dad baked bread when I was growing up and always used the "thump the bottom" method to test for doneness. I bake all of our bread, and that method hasn't been so successful for me! What's really made the difference is the use of a thermometer - I got a thermapen last year and it's just great not to be guessing. I hesitated due to the cost, but am glad to have it - we also use it for meat and other cooking.
