Axalady's Profile

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Mom Mom's Red Velvet Cake/Butter Cream Icing

So glad you continue to enjoy the icing maplesugar! It really is fantastic. I have a girlfriend whose birthday is just 9 days before mine so we make a Red Velvet Cake together. Her hubby says that eating this cake reminds him of eating an Oreo cookie. The cookie (cake) part is really good but you can't wait to get to the middle (icing)!

:)

Jan 05, 2013
Axalady in Home Cooking

Mom Mom's Red Velvet Cake/Butter Cream Icing

I'm so glad the recipe worked out for you and your family liked it. The cupcakes look beautiful!

Jul 20, 2012
Axalady in Home Cooking

Phyllo crust with a semi-moist filling

I made spanakopita a few weeks ago and the recipe called for a sprinkling of of plain bread crumbs between each layer to help keep the phyllo from becoming soggy. It may help, but your filling is probably much moister.

Dec 03, 2011
Axalady in Home Cooking

Creamed Pearl Onions .. recipe?

From Food & Wine

Pearl Onions au Gratin

Fresh pearl onions in a mixture of cream, garlic, shallots and bacon, then tops it all with a crispy panko crust.

* 2 1/2 pounds red or white pearl onions
* 4 thick strips of bacon, finely diced
* 2 tablespoons unsalted butter
* 2 shallots, finely chopped
* 2 garlic cloves, minced
* 1 1/2 cups heavy cream
* Salt and freshly ground pepper
* 3/4 cup panko (Japanese bread crumbs) or coarse, dry bread crumbs
* 2 tablespoons finely chopped flat-leaf parsley

1) Bring a large pot of water to a boil. Add the onions and cook for 5 minutes. Drain and rinse under cold water. Use a sharp knife to trim off the root ends, then pinch the onions to remove the skins.

2) In a medium, deep skillet, cook the bacon over moderately high heat until the fat is rendered, 3 to 4 minutes. Pour the bacon fat into a heatproof cup and reserve 1 1/2 teaspoons. Drain the bacon on paper towels.

3) Add the butter to the skillet along with the shallots and garlic. Cook over moderate heat, stirring, until softened, about 3 minutes. Add the cream and simmer until reduced by half, about 10 minutes; season with salt and pepper. Transfer the pearl onions to a large, shallow baking dish and cover with the cream.

(Stop here if making a day ahead of time)

In a small bowl, toss the panko with the bacon, parsley and the 1 1/2 teaspoons of reserved bacon fat.
Season lightly with salt and pepper. Spread the crumb mixture over the onions. Bake in a preheated 350 degree oven until the crumbs are toasted and the onions are bubbling, about 30 minutes.

Serves 10.

To make this dish the day before prepare the onions through step three and refrigerate overnight. Return to room temperature before baking.

Nov 20, 2011
Axalady in Home Cooking

Do you really like that green bean casserole?

I REALLY like THAT green bean casserole too. I follow the classic Campbell's recipe. One year I shopped late and the store was out of the original flavored French's fried onions so I had to use the cheese flavor. We really liked it so now I use them every year.

Had a fancy homemade version once at a Thanksgiving buffet and didn't care for it at all.

Nov 18, 2011
Axalady in Home Cooking

Looking for Morrocan and Persian Dishes and Dinner Menus

Herby -

Here are ideas for beverages to accompany your meal

http://www.greenbeansnmore.com/middle...

Nov 08, 2011
Axalady in Home Cooking

Looking for Morrocan and Persian Dishes and Dinner Menus

Scroll down a bit on this page and you'll find Persian and Moroccan recipes

http://www.greenbeansnmore.com/green-...

Oct 29, 2011
Axalady in Home Cooking

Is The Best Thing I Ever Made the Ultimate Next Iron Chef Spoiler?

Thanks everyone. I couldn't imagine they would have screwed up that badly, but then again, it is FN....

Oct 17, 2011
Axalady in Food Media & News

Is The Best Thing I Ever Made the Ultimate Next Iron Chef Spoiler?

I just watched the premier of this show. I was halfway paying attention but I am certain when it introduced Beau MacMillian it called him "Winner of The Next Iron Chef." Anyone else see this or was I paying less attention than I thought?

Oct 16, 2011
Axalady in Food Media & News

Desperately Seeking Tunisian Harissa in a Tube!!

Sometimes all it takes is a simple internet search-

http://www.amazon.com/s/ref=nb_sb_nos...

Aug 02, 2011
Axalady in Philadelphia

Knife help, please?

Hi limegreen. Congratulations on your decision to start cooking in a more healthy way. You haven't mentioned if your *terrible* knives have ever been sharpened. You may not need new knives, what you may need is a sharpener. Here's a link to one that costs $30 - http://www.amazon.com/M4623-Diamond-S... Even a $100 knife will become unusable if not sharpened.

Jul 20, 2011
Axalady in Cookware

Help choose a pound cake recipe, to accompany ice cream.

This cold oven cake - Elvis Presley's Favorite Pound Cake - has never failed me.

http://www.greenbeansnmore.com/bestmo...

Jun 28, 2011
Axalady in Home Cooking

Middle Eastern finger foods? EASY please

No need to cook yourself into a frenzy. Lots of mezze plates don't require a lot of prep on your part -

http://www.greenbeansnmore.com/mezere...

Jun 07, 2011
Axalady in Home Cooking

traditional Maryland food for potluck

Jun 06, 2011
Axalady in Home Cooking

ISO Recipe "Pound Cake" Recipe that Uses Heavy Cream

This is the same recipe as maxie mentioned above-

http://www.greenbeansnmore.com/bestmo...

It turns out a fabulous dense moist buttery pound cake, so the answer is yes.

May 10, 2011
Axalady in Home Cooking

Just bought an entire lamb - need recipes!

My favorite recipe for shanks - http://projects.washingtonpost.com/re... ..... hmm. You don't mention shanks but I'll leave it up as it's a great recipe.

For a leg - creme de menthe leg of lamb - http://www.greenbeansnmore.com/christ...

Lots of info/recipes here - http://www.americanlamb.com/recipes/r...

Apr 26, 2011
Axalady in Home Cooking

Best maple syrup … NY, Vermont, Canadian? Amazing history and recipes

I think it's great when an old post is resurrected - I just read one about unusual flavored ice creams that started in 2007.

Thanks for your "change" altmirj. My husband and I visited a sugar house in Vermont during Maple Syrup weekend in March of this year, and it was quite an unique experience. They had recently installed a boiler/evaporator and a reverse osmosis machine and had 10,000 taps. I had always thought all that "smoke" coming from a sugar house was smoke - not so!! It's steam from the evaporation process. 43 gallons of sap is boiled down to make one gallon of syrup. Our favorite syrup is grade A dark amber.

IMHO EVERYTHING is better in Vermont :)

Apr 21, 2011
Axalady in General Topics

Favorite gourmet snacks that you can get at a grocery store

More nuts! Sahale snacks. I have to stop myself from eating a whole bag in one sitting.

Apr 19, 2011
Axalady in General Topics

Left the Lamb in the Car!!!

I'd get the butcher's opinion. If this lamb was just for me and the husband I "might" chance it, depending on what the butcher says, but if it's going to be served to my 80+ year old mother and in-laws and to young nieces and nephews I wouldn't take the chance. I have to agree with mcsheridan on this one - toss the lamb. There's plenty of time to substitute something else.

Dec 23, 2010
Axalady in General Topics

Your favorite cheese

My very favorite cheese is a clothbound English style farmhouse cheddar called Cambridge from West River Creamery in Londonderry Vermont.

http://www.bennetts1815.com/WRCreamer...

I wrote to them and told them this is " the only cheese I've ever eaten that I've never fogotten".

Nov 02, 2010
Axalady in Cheese

when far from home, what foods do you miss/crave the most?

Peanut butter! I was in Italy for 10 days in Sept and there was NO PEANUT BUTTER to be found. I tried Nutella but didn't care for it, it was waaaaaay too sweet for my liking.

Oct 26, 2010
Axalady in General Topics

Mom Mom's Red Velvet Cake/Butter Cream Icing

:)

Oct 13, 2010
Axalady in Home Cooking

New Cookware?

Just got the catalog today and as Jay F posted it's their Le Creuset Signature cookware in an "exclusive Ocean color". The inside of the cookware has a "smooth sand colored enamel interior that offers 40% more resistance to thermal shock as well as significantly increased resistance to corrosion and staining" also "the lids' redesigned ergonomic composite knobs withstand oven temperatures up to 480F and 45% larger handles".

Oct 12, 2010
Axalady in Cookware

Aarti Party

I think that she did great and wish her success with her show. Finally there is someone introducing Indian flavors on FN. Sure I'd rather see some serious Indian cooking, but FN isn't trying to attract me. Be on the lookout for the "Aarti Indian Spice Box" coming to a Kohl's near you!

Aug 22, 2010
Axalady in Food Media & News

Your Favorite Cracker or Snack Chip (Non-Potato Category)

Another vote for Stacy's pita chips - the naked ones. Perfect for any flavor dip.

Aug 20, 2010
Axalady in General Topics

cakes that taste better after a few days?

This has been one thing my husband and I cannot agree on (but not the only thing!). He wants his cake cold. I think refrigerating a cake ruins it. When the fats are hardened it takes away from the the mouth feel, hence it takes away from the taste. We end up with some cake saved on the counter and some in the fridge. The only cake I'll refrigerate is his birthday cake.

Aug 15, 2010
Axalady in Home Cooking

cakes that taste better after a few days?

This pound cake is best a day or two old -

http://www.greenbeansnmore.com/bestmo...

Aug 13, 2010
Axalady in Home Cooking

Bhutanese Red Rice

I got a bag of each, black and red rice as a Christmas gift, and both are still sitting in the pantry - shame on me!

You'll find recipe ideas for both on this site http://www.lotusfoods.com/Bhutanese-R...

Aug 13, 2010
Axalady in Home Cooking

New Oreos resealable packaging.

This packaging has been around for a while. The first time we saw them in the store we noticed that some of the packages had been opened - cookies taken out - then resealed. We haven't bought them in quite some time so perhaps they've made the packages more tamper-proof.

Aug 10, 2010
Axalady in General Topics

Master Chef elimination round part 2

I didn't have high hopes for this show after episode 1. I just tried to watch episode 2. I could only handle 5 minutes. I got to the point where they were going to decide whether or not the woman who says she QUIT HER JOB to pursue being a Master Chef (does anybody really do that?!) was going through and I just had to delete it. I even thought of taking it out of my TIVO, but perhaps once all this ridiculous made up drama is over and the cooking starts it may get better.... may. I am SO DISAPPOINTED. So far this show is a joke.

Aug 06, 2010
Axalady in Food Media & News