rokzane's Profile
Does anyone actually put stuffing inside the turkey anymore?
The problem with stuffing a smaller bird (I don’t cook birds over 12 lbs, as the breast meat always overcooks by the time the dark meat is done) is that there is never enough stuffing!!!
So I pack the stuffing into cheesecloth and let it cook in the bird for the first 90 minutes or so, so it has time to soak up all those lovely juices. I also cook the bird upside down for the first half of cooking, barded with salt pork--which the makes the stuffing, and the bird, 10x better!
I pull the stuffing out after the first 90 minutes, let it rest until the turkey is done, then mix it with the rest of my stuffing, and finish it in the oven in a baking dish while the turkey is resting. This ensures that there is enough yummy tasting stuffing for everyone. :)
Is "Greek" yogurt special?
Fage uses a special bacterial culture for their yoghurt that gives it a distinctive taste and a very creamy texture that’s very different from most other brands of “Greek” yoghurt, especially American brands.
Cook’s Illustrated did a taste testing of Greek-Style yoghurts a few months ago and Fage rated second to Stonyfield Farms (which uses the same type of culture that Fage uses). The losers were The Greek Gods (which I think is bad--very watery and really sour) and Yoplait. Yoplait doesn’t actually strain their yoghurt at all, they add stabilizers and thickeners, which to me just gives the yoghurt a gummy kinda mouth feel.
WHY WHY WHY Did My Corned Beef Come Out So TOUGH?!
Pressure cooking is the BOMB. Fine Cooking magazine did a feature on pressure cooking recently that completely sold me on the method. Cooks Illustrated (I think?) also published a recipe for pot roast braised in a pressure cooker that was perfectly tender and incredibly flavorful. It only takes 90 minutes to braise a 3-4 pound chuck roast. Pressure cookers are standard in every Indian household. They make quick work out of making curries w/ tough, cheap cuts of meat. Also, beans only take 15-20 minutes to cook in the PC. A pressure cooker is worth having around!
Why is White Cornmeal a Southern Thing?
I buy Hodgson Mill whole grain, stone ground, yellow corn meal for cornbread. I use no other flours--just pure cornmeal. It’s just cornmeal, eggs, buttermilk, salt, baking powder, and baking soda. Baked in a very hot oven in a hot cast-iron skillet, sometimes with bacon grease if I’ve got some around. The corn flavor is divine! I grew up in the Mid-west, where sweetened cornbread is king, but I prefer the unsweetened version.
Cornmeal, Grits, Polenta, Masa: What's the difference?
You don’t need to use lye to treat corn posole. Most processors today use calcium hydroxide, also known as pickling lime. Using pickling lime makes it easy and very safe to treat corn posole at home. I love red corn posole, but you can’t buy it treated, so I’ll often buy it bulk and treat it myself. Treated, it can be frozen for a long time. You can also make your own masa dough for tortillas by grinding the treated corn in a meat grinder first, and then finishing it a food processor.
What do you eat for Vegetarian Thanksgiving? And why does media always make it look so unpleasant and overly healthy looking?
Since Thanksgiving is a holiday celebrating the Fall Harvest as well as family blessings, an Autumn inspired menu I feel is appropriate:
Curried Pumpkin Soup
Fall Harvest Salad w/ roasted baby golden beats, roasted strips of acorn squash, fresh pear, candied pecans, stilton, fresh cranberry vinaigrette. (minus the stilton for non-dairy vegetarians)
Stuffed butternut squash w/ Autumn rice pilaf
Braised greens w/ dried dark cherries, pecans, finished w/ balsamic reduction
If the vegetarian guests do not eat eggs, I would make stuffed baked apples wrapped in puff pastry instead of pumpkin pie. If butter is out of the question, then an apple-cranberry bake w/ maple syrup would be lovely for dessert.
I have many vegetarian Thanksgiving meals that were dull and uninspiring for a such a food-focused holiday.
Where to buy Chestnuts in Boulder, not in a jar please
I always see them at Whole Foods here in Denver from early November through January. I’m sure the Boulder store will also have them.
If you could only buy one healthy cookbook...?
I really love Mollie Katzen’s books, especially _Vegetable Heaven_. All the recipes are easy and pretty unfussy, and the flavor combinations are unique and satisfying. I’ve been using her books for years (Vegetable Heaven came out circa 1996). I can’t get enough of the Tomato-Fennel Soup and the Cuban Black Beans w/ Mango.
Oranges: California vs. Florida
I'm a big lover of Florida citrus. When I lived in Indiana, we got Florida citrus. I live in Colorado now, and the only good citrus I can find are honey tangerines from Florida and Texas Rio Star grapefruit. The navel oranges we get here from California are really sad--dry, and sour, and they don't ever seem to ripen up. My favorites from Florida are Honeybells, which only have a 4-6 week season beginning in January, and the super juicy and sweet Red Flame grapefruit. Florida Valencias are amazing as well.
Colorado Wine Fest questions
Husband and I are big, big fans of Colorado wine, but we don't go to Wine Fest for 3 reasons: crowds, traffic, and accommodations are too expensive for that weekend. We go to Palisade/Grand Junction at least once a year to specifically visit our favorite wineries, taste a lot of wine, and to buy a lot of wine (last year we bought about $600 worth of wine). We like to go right before Wine Fest, when the best bottlings are just being released and are still in stock! Also if you go in late August through early October you can see the grape harvest underway.
Our favorite producers:
1. Garfield Estates. Their wine maker is from Germany and is well known for his Alsacation style wines. I'll never forget his limited edition dry Muscat Blanc that we were lucky to score a bottle of in 2007.
2. Canyon Wind Winery; and 3. Debeque Canyon Winery are situated in the same land area right at the opening of Debeque Canyon. These wines are of the same quality as Rhone Valley wines. Their vineyards experience hot, dry windswept days and cool nights. The wines are jammy and rich in the mouth. Their Cabernet Francs and Merlots are my favorites, but they also produce lovely Roses. I also love Debeque Canyon's Chardonney: rich and buttery without being overly oaky. Canyon Wind has also recently started to produce Tempranillo, which I was very, very please with (and disappointed that they only had 1 bottle left when I was there in 2008!).
3. Grand River Vineyards. Big, bold, luscious reds are their speciality. Their Meritage is definitely worth $25 a bottle! These reds are worthy of aging.
4. Mesa Grande Vineyards. For seven years this family grew grapes and sold juice to other area wineries. Then they decided to produce their own wines. They produce Cabernet Franc and Merlot only, but, OH, are they lovely! Word in the air though is that the winery and land is currently up for sale. The owners want to retire and move to Florida, and their son, who is also the incredible wine maker, so far hasn't managed to raise the funds to buy the business. So sad really.
5. Reeder Mesa Vineyards. Perched high a top Reeder Mesa, this vineyard grows and bottles Riesling grapes exclusively, but also buys local juice to produce some very lovely and refreshing Roses. My husband is extremely fond of these wines. They are great summer, sipping wines.
6. Carlson Vineyards. These guys produce fine, fun wines with Colorado character. Many wine snobs turn their noses up at sweet reds, but Carlson Vineyards' Sweet Baby Red is a big, happy surprise in a glass. It's a slightly, sweet red that is served lightly chilled and has a serious depth of flavor that is largely not seen in American sweet reds. This is a good wine to go with BBQ and lightly spiced dishes. I am also quite fond of their Cherry wine. God is this good! Slightly dry, with a big, round cherry flavor, I love it with chocolate desserts. Husband loves their Laughing Cat Riesling.
This is just the tip of the iceburg with Colorado Wines. These wineries I just described lie in the Grande Valley AVA, and I haven't even talked about any of the wineries in the West Elks AVA, which we haven't visited as extensively as the Grande Valley wineries (something we hope to remedy next summer). Colorado is quickly becoming know as a premium wine region, and I hope this continues! It's very exciting to see and experience what's going on in Colorado wine country.
Cake Always Falls
I know this post is 2 months old. However, I highly recommend the book "Pie in the Sky" by Susan Purdy. Purdy spent months testing and reformulating a slew of baking recipes at different altitudes (up to 10,000 ft). From her experiences, the advice and knowledge she conveys is far different than the standard high-altitude baking advice you get from County Extension Offices. I live at 5200 ft, and I find her book to be invaluable to my baking. All the knowledge and experience I have gained from that book I have been able to use on other recipes. I am able to look at a recipe and know almost immediately what changes I need to make to the recipe. This is invaluable to me as I bake professionally.
You can't bake at 7200 feet the same way you bake at sea level. For every 1000 feet you rise in elevation, changes have to made to baking formulas. Otherwise at worse your cake will completely fall and fail to set, or at best, it will be dry and crumbly and coarse in texture.
The best marshmallows of all time - and marshmallow fluff?
This really depends on what kind of marshmallow you want.
Recipes made with egg whites will be fluffier and sweeter, with an almost melt in the mouth lightness. I personally think this style is better suited to marshmallow fluffy rather than marshmallows.
The types with no egg whites, but rely on gelatin for structure are going to be denser and chewy rather than fluffy.
Laura's Marshmallows are the no-egg white style, and they are dense and chewy and are not overly sweet. I happen to like them a lot myself, but it is easy to get a not-so-good box of them (the plastic wrapping easily tears, causing them to dry out around the edges--wish they would find another way to package them.)
I have seen recipes that vary the amount of sugar used as well. The only way to find out what type you like is to try several different recipes. Some recipes are fluffy and sweet, some are fluffy and not so sweet. Others are denser, chewy, and sweet; others are not.
Personally, I prefer dense and chewy marshmallows, especially in hot chocolate because they don't melt as fast.
Question on cooking broccoli
You don't need to pre-blanch or pre-cook broccoli to saute it. The only reason for the pre-blanching is to preserve it's bright green color--which is the desired outcome in a professional kitchen. I love stir-fried broccoli, which is really a hot saute, with curry spices. I never pre-cook the broccoli first.
Broccoli cooked until it turns into an olive-drab mush? That's gross--both in looks and flavor. Broccoli cooked with good technique should be deep green, tender to the bite with just a bit of crunch. Florets should be in tact, not mushy.
Question on cooking broccoli
Any cooking method other than boiling is fine, just as long as you don't overcook the vegetable. An overcooked vegetable is a dead vegetable. You should also be eating a good variety of raw and cooked vegetables, as any type of cooking will destroy compounds that are heat sensitive. I personally don't like microwaving fresh vegetables as it is very easy to overcook them in a microwave. You have to have a microwave with variable power settings to cook veggies well, and my microwave has only one power setting: ultra-high!
I prefer a quick steam on the stove or a fast, hot stir-fry.
Problem cooking with cast iron skillet
I have had this same problem with cooking pancakes on the stove, no matter what pan I use. I resorted to getting a good electric griddle, which I use for pancakes, french toast, tortillas, and flat breads. Works much better than the stove, and since I have a larger surface area to cook on, I can make more pancakes and french toast in one shot than in a pan.
Favorite Quick Breads
I love Irish Soda Breads, and there are so many variations you never get bored with them. My favorite that I love to serve with hearty soups and braised dishes is just a tad sweet and has currents and caraway seeds in it with a generous dash of salt. It's a great balance of sweet and savory.
Cooks Illustrated, in their Best Recipes of 2009 magazine, has a Beer & Chedder quick bread loaf. It is very very tasty and easy to make. I can see that as a very versatile savory loaf. It would be great with eggs, soups, stews, braises, and cheese boards. I made this for the tea shop I work at. We toasted slices, spread them with a light herbed, cream cheese spread and then topped them with a soft poached egg. Served with a small green salad, it made an amazing light lunch.
Need help with my ham!
oh, I also tack on about an extra half hour to the baking time, just in case the weight is off a bit or my oven is heating a little cooler than normal...
Need help with my ham!
I've got a bone-in spiral sliced Cook's Ham and it says 275 degrees and 10 minutes for every pound--so mine will take about 3 hours to heat to 140 degrees.
I just put mine in a roasting pan and cover tightly with foil. Heat for 2 1/2 hours, remove, and smear my glaze on. Leave the foil off for the last 30-40 minutes of cooking.
The center of the ham should be 140 at serving
Does Saffron go bad?
As long as it's kept in an airtight container that doesn't allow any light in, in an environment that has a relatively consistent temperature, it will last indefinitely. I bought a tin of saffron (about 60 dollars worth) about 5 years ago and it's still fresh and potent (have about a 1/3 of it left). If it's not as fresh and hasn't been stored properly, it can still be used, but you will just need to use more of it--but there is no sense in throwing it away! She should start using it in rice to use it up and then by fresh...
Penzeys spices???
I don't care for Penzey's that much. They are expensive, and they don't allow you to order in small increments. I much prefer The Savory Spice Shop (which is local for me--Denver Metro area). The owners of Savory Spice Shop worked for the Penzey family for years, so they know their stuff--and they are much cheaper and let you order in whatever quantity you want (they allow you to order in plastic bags rather than jars for the smaller quantities). SSS also has a much broader selection of spices and blends than Penzey's (heck, you can get real Frankesence and Mhyrr from them during the Christmas season!). You can order directly online from the Savory Spice Shop; shipping is cheap. In Denver, we have 4 locations for Savory and only 1 for Penzey's (which opened a year ago).
Denver cheese markets
O.K so this is 6 days late, but if you want to make the 45 minute drive to Longmont (north of Denver), you have to go to La Fromagerie Cheese Importers (www.cheeseimporters.com). They have a huge selection of top cheeses from around the world (in a large walk-in temp controlled cheese room), with a big focus on French cheeses. They also sell dry cured meets, and a great selection of condiments, chocolate, crackers, pates and fresh bread.
The SO and I went up there yesterday, and spent WAY too much money :). It's an amazing place.
Healthy foods you crave
Lately, I've been obsessed with Tuscan Kale. Can't get enough of it. I have put it in soup, cooked it with cannelli beans, sauteed it with onions and garlic...
It's different than regular kale..not as bitter and a bit sweet. And the leaves are "heartier" in texture, with such an interesting chew...
Healthy foods you crave
Ruth, I will eat as many Avacados as I want. They are insanely good for my heart and have very good anti-inflammatory compounds. They have been one of the biggest reasons that my bad cholesterol has dropped about 40 points in 18 months--along with a liberal use of olive oils and eating walnuts and pecans. These are the foods you should be eating more of, not less of. Many people eat salads in the hope of loosing weight, but then drown it in unhealthy dressings.I like a simple drizzle of olive oil, lemon juice, salt and pepper.
Granted, I don't eat a whole avacado at once. Usually 1/2 is enough to be satisfying for me.
OOatmealOatmeal Toppings
I mostly eat Steel Cut oats (which take about 20 minutes to cook), but if I don't have that much time, I will use thick cut old-fashioned rolled oats (also known as Scottish oats). Regardless of what type, I always brown the oats in some butter or olive oil before adding the liquid and bringing it to a boil. The toasting really brings out a rich, nutty flavor in the oats. As for cooking liquid, I always use milk--either low fat milk or goat's milk (goat's milk in oats is really good--has a nice tangy note). You can also use buttermilk--but you have to water it down with either milk or water to prevent it from curdling. I don't recommend Soy Milk--as almost all of the brands I've tried for oatmeal end up curdling shortly after boiling.
I also don't add the salt until after it's completely cooked--adding salt too early will prevent the oatmeal from developing that lovely creamy texture that makes it so worth eating.
As far as toppings, this depends on my mood. Sometimes I just want it Scottish style--butter and extra salt on top.
Other times, I will cook the oatmeal with raisins and then top it with maple syrup or honey, sauteed apples or sliced banana, and toasted nuts (love pecans on oatmeal).
Besides oatmeal, you can use this cooking method will other whole grain cereals (I love this 9 grain hot cereal that Bob's Red Mill makes--so satisfying and tasty).
Eating better/losing weight?
While I am overweight by most people's standards, I have been the same weight for the last 13 years (since I was 17), so I'm inclined to think that I'm destined to be 190# forever. I am very healthy otherwise--low blood pressure (lower than "normal"), low cholesterol (and actually this dropped a lot once I started eating more avocados, olive oil, and nuts), and my blood glucose levels have always been normal. I have blood work done every year to monitor all this because Type II diabetes and heart disease does run in my family.
Rather than focusing on losing weight (because I'm realistically thinking that loosing a large amount of weight is just never going to happen for me), I have focused on living more healthfully. If this is your goal, you have to do three things: You must learn how to cook; you must make cooking fresh food a priority in your life; AND you must exercise on a regular basis.
Since I'm a culinary school graduate and work in the industry, cooking delicious, fresh, healthy food for myself isn't especially difficult (however, when my SO cooks--that can be a whole other story). I hate eating fast food because it makes me sick--so I always keep whole grain energy bars in my car, in my purse, and at home in case I just don't have any time to cook anything (a whole grain energy bar and a piece of fruit can usually get me through another 4 hours).
I have also come to realize that we eat our meals backwards. I am of the opinion that we should be eating our most nutrient dense, higher calorie meals for breakfast and lunch, and our lightest meal or meals should be our last of the day. This is often the opposite of how most people eat. When I know I am going to have a busy, stressful day I will focus on making breakfast a hearty, yet healthful meal for me--whole grain oatmeal cooked with milk and dried fruit, 2 eggs, a serving of raw milk cheese (raw, aged goat's milk cheese is a favorite), and fresh fruit. This is amazing brain food and I am able to focus on work without having to think about food. For lunch I will often pack an assortment of good cheese, fresh fruit, some curry tuna salad w/ avocado, and maybe some granola (it has to be stuff I can eat cold and most of it has to be finger food, because I literally eat while I work--I don't get a lunch break). I try to make dinner a lighter affair for myself (because I'm usually going to bed in 4 hours after I get home from work), so it's a small amount of lean protein (half of a chicken breast or some fish) and a couple of servings of vegetables (I've become obsessed lately with Tuscan kale--I can't get enough of the stuff). Also, when I prepare meals and pack my lunch, I focus on foods that pack big nutrient punches and flavor but that I can eat less of and still be satisfied. This is why good cheese is a big part of my diet--the richer and riper the cheese, the less I can eat of it and be very happy. I use herbs, spices, garlic, soy sauce, fish sauce, dried mushrooms, etc to boost flavor when cooking without having to use lots of fat, sugar, or salt that most fast food joints and food manufactures use to give their very unsatisfying food flavor. It really, really pays to learn how to cook when you're trying to live a healthy lifestyle or want to loose weight.
I have also read somewhere that if you reserve your green vegetables for dinner (which are nutrient packed but low in calories), your body will be better able to repair itself during sleep--and you will actually have better sleep (this seems to be true for me).
I also do exercise, quite a bit, and get about 80% of my daily activity through work, and I also belong to the YMCA and do a variety of activities (I love to swim and I love the Body Pump classes). I go to the Y about 3-4 times a week.
The result of trying to cultivate more healthful habits has been increased energy and a better sense/feeling of good health--I feel good, and I have energy enough to do just about anything. This to me is better and more valuable than just loosing weight. I know too many people are so obsessed with just loosing pounds that it ends up being their focus on life. I cannot live that way; I'd kill myself first. I also know too many people (mostly women) who become negatively obsessed with food in some manner. This is so sad to me, and I cannot imagine living a life where I view food as some sort of pariah. I love food. I love learning about it; I love shopping for it; I love cooking it; and I love eating it.
Food an be good/delicious, satisfying, and healthful if viewed in a positive manner, treated with respect, and prepared properly.
Here's to a very satisfying, healthful Chowhounding year!
Lamb for beginners
Start by removing all visible fat from the lamb (which makes the meat taste stronger). Leg and shoulder roasts have a stronger taste than rack of lamb or the sirloin roasts.
Once the fat caps are removed, rub the lamb down with a mixture of Dijon mustard, salt, pepper, garlic, and some fresh herbs (grind this into a paste and then smear it on the lamb). Wrap the lamb up tightly and marinate for 24 hours before roasting.
My favorite is a boned out leg (with as much fat removed as possible). I open this up and smear it with the mustard concoction, then roll it tight and tie it up, smear the outside, wrap it and marinate it overnight. Roast at 350 until it reaches about 118 for medium-rare...rest for at least 20 minutes.
Food you buy online [Moved from Home Cooking board]
Personally, I think Penzys is overpriced (especially when you shop in their stores). I shop through The Savory Spice Shop, which happens to be local for me. They are just about to open their 3rd store in Boulder, and the single Penzys location that opened last year in Old Town Arvada is struggling. Savory Spicy Shop sells a broad range and variety of spices and herbs; spices are available whole or ground (and everything is ground fresh weekly); and their bulk prices are fantastic. Their website is easy to navigate and order from.
I also buy online from King Arthur Flour for special baking items. I don't buy tea online because I work for a local tea room that sells a high quality tea.
I also shop amazon.com for food stuffs that I can't find in stores (like spiced ginger preserves). I'll sometimes buy bulk chocolate online, but only in the winter when I can be sure it won't melt during shipping.
Oh, and one of my favorite online buys is Cushman's Citrus (out of Florida) for high quality citrus that I can't find in Denver. I love, love, love their Honeybells, which are only in season in January. I also love their Crimson Flame grapefruit and their Valencia oranges (which I need to order soon, citrus season ends in June!).
I have also bought various gourmet items through various online shops throughout the years. I am definitely not afraid to buy something online!
New Cornbread Recipe w/ Big Corn Flavor
Yep, I am familiar with that technique :). It's usually best to do this in a cast iron skillet. However, my 14 inch cast iron skillet is just a little too big to be swirling liquid fire in :). Just using a heavy metal cake pan at 450 still produces a nice brown crust on the cornbread.
Clam Pizza, bacon or no bacon
I think it depends on preference. I've seen some clam pizzas with bacon and some with no bacon. I don't prefer bacon myself. I just like clams, olive oil, fresh tomato, garlic, and a blend of Mozz and provolone (just lightly topped with cheese, I don't like a clam pizza too gooey).
New Cornbread Recipe w/ Big Corn Flavor
I don't know if anyone else has come across this type of recipe yet, but this is something I adapted from a very old Carolina cornbread recipe. It's incredibly addictive!
Preheat oven to 450 degrees. Grease a 9x13 cake pan.
Dry Works:
1/4 c. unbleached A.P. flour
1 3/4 c. finely ground cornflour (I use Bob's Red Mill Whole Corn Flour)
2 c. stoneground whole cornmeal (I use Hodgsons Mill)
1 tsp. table salt
1/4 tsp. baking soda
2tsp. baking powder
Wet Works:
3 cups of whole milk (or 2 cups low fat and 1 cup half&half)
2 whole eggs, room temp
1/4 c. raw, unfiltered honey--warmed to make it fluid
4 tbs. vegetable oil
Whisk all the dry works together. For the wet works: whisk eggs and honey together until emuslified, drizzle in the oil, and then whisk in the dairy.
Add Wet Works to the Dry Works. Whisk together until well blended and the lumps of corn meal disappear (there is very little actual flour in the recipe, so gluten formation is not so much of a problem).
Pour into prepared pan and bake until toothpick comes out clean, about 35-40 minutes.
