magnolia's Profile
Traders Joe's Albany Wolf Road
Thanks to all who replied! I moved to Queensbury last fall and have missed TJs (Hartsdale and Eastchester in Westchester County) for a number of things, especially nuts and some mustards and sauces.
Trader Joe's Wolf Road Albany
I live further up the Northway but am anxious to hear of any developments for a TJ planned for the Capital Region.
Cooking with Laughing Cow Cheese
I have used Laughing Cow Light as a sort of diet snack--Swiss or Blue Cheese with an apple or pear. Recently tried adding it to a white sauce made with a bit of butter, Wondra, chicken broth, and FF half''n'half. Grated in a bit of REAL parmagiana reggiano for flavor, some red pepper. Nice with pasta, cooked chicken or shrimp, and veggies like broccoli, asparagus. Not alfredo but okay for a week night.
What would be a good, smoky tasting vegetarian substitute for ham hocks in split pea soup?
I agree with the lapsang souchon rec. I grind the tea leaves and then sift the powder and repeat grinding and sifting until I have enough for a spice jar with sprinkle cap. I use it on ribs and steaks for a smoky flavor without going outside to grill. The suggestion for this came from Sally Schneider's A New Way to Cook.
Do you love Banana Bread? What's your favorite banana bread?
Low-fat Banana Bread
2 cups whole wheat pastry flour
1/2 cup brown sugar, packed
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup skim milk
1 large egg
2 bananas, very ripe, mashed
1/2 teaspoon fresh lemon juice
1/2 cup chopped walnuts
Preheat oven to 350 degrees. Coat a 9-inch loaf pan with cooking spray.
Combine the flour, brown sugar, baking powder, baking soda and salt in a mixing bowl. Blend with mixer and add milk and egg. Beat on low, just until blended.
Add the beaten bananas and lemon juice and mix again just until smooth. Fold in the nuts.
Pour into the prepared pan and bake for about 45 minutes, or until a toothpick inserted in the center comes out clean.
Notes: There should be about 1 1/2 cups mashed banana, or about 8 to 9 ounces. This is a stiff batter before the banana is added. Use a hand-held mixer, but do not overmix. About 2 ounces chopped nuts equals 1/2 cup.
Bake in a 12- x 4.5-inch pan for nice tea time slices.
Do you have a favorite I'm-alone-now-so-nobody-will-know favorite dish?
Split a banana lengthwise. Spread one half with crunky peanut butter, the other with Nutella. Sandwich together and cut into bite-size pieces. Wash down with a glass of milk. Great for breakfast!
Trader Joe's coming to Albany
Yah!!! Recently moved to Queensbury from Westchester and not having a TJ's was a disappointment. Now I don't have to plan trips to get the things I like. Before I moved, I stocked up on a freezer full of nuts, condiments, etc. Just heard it on the evening news as well.
M. F. K. Fisher & Other Foodie Writers From Why Back When
I have most of the books mentioned in this thread. One of them of MFK Fisher's Last House. I haven't been able to bring myself to read it. Now that I have retired and moved to what is probably my last house, I will go through my books, find it, and read it.
What's The Oldest Thing You Cook In/With?
I have my grandmother's cast iron hoe cake pan. It's flat like a griddle with a slight lip and about the size of a dinner plate. It was already old when I arrived on the scene in 1939! They would grease it with bacon drippings or lard and pour in a batter of just white corn meal and salt. My other grandmother omitted the salt.
Hot cheese olives?
I use an almost identical recipe. You freeze them on a cookie sheet and then place in a zipper bag. Then bake at 425 degrees for 12 to 15 minutes. They keep their shape and people who do not usually like olives really go for these. (I use a generous amount of cayenne to season.)
What is "good" cornbread really like?
Karl, you have so over thought this, and I love it! My mother's recipe was white, stone ground, 1 cup to 1/2 cup White Lily, 2 eggs, buttermilk, etc. I play with it and use whole wheat pastry flour and yellow cornmeal (don't tell my family!) I sometimes add jalapeno flakes, corn kernels, and onion. I don't usually have bacon drippings so I use canola oil. But, it is always baked in a hot oven in a very old square cast iron skillet.
Hard boiled Eggs in Gravy
I grew up in Georgia, and that was the way my mother and grandmother made turkey gravy. They raised chickens during WWII and also added chopped hardboiled eggs to chicken pot pie fillings. It was a way of stretching the protein. I still have my mother's ration coupon booklet.
Lake George area/Queensbury--Le Roux
Had an early dinner there tonight. He had onion soup and shrimp wrapped in speck with a ravioli. I had sea scallops with asparagus wrapped in proscuitto with mashed potato and peas and an apple tart with pistachio ice cream. It was very good. The pinot grigio was crisp, and the dining rooms charming. The food is rich, so the small plates were just right. Our bill was just over $50, or about what it used to cost us in Manhattan for lunch! They are open year round now, so we will be returning customers.
Kitchenaid Pro Line Range Hood
Whatever you get, find out the noise level when operating. I had a KA that, when on high, it was tie down the cat and you couldn't hear yourself think!
Mini lobster rolls
How about the frozen mini filo cups? I use them for crab salad sometimes.
Need pizza fix in North Country
Finally settling into Queensbury/Glens Falls area. Need to know the best pizza joints--I was accustomed to Frank Pepe's in Yonkers and Polpettina in Eastchester. I just want an occasional slice or a take-out that reheats nicely. Thanks.
Lake George area/Queensbury--Le Roux
Not yet. Still unpacking and trying to get ready for Thanksgiving with the family. Will report when life settles down. Just hope it's before winter sets in!
Sherry vs Vermouth
I use dry Gallo vermouth--as recommended by Julia Child. I use a bit to rinse out tomato tins for filetto sauce or to put in a pan sauce. If I need a larger amount, I would use a pinot grigio or chardonnay. Don't use "cooking grade" wines, only what you would enjoy drinking.
White Liliy Flour- quoth the Raven, nevermore
This is so sad. I have a 5-lb bag in my pantry that I hauled from my last trip to Florida. (I'm in the Adirondacks.) Can you order anywhere on-line?
Saratoga Springs November 2-5
There's a hot dog joint in Glens Falls called New Way Lunch. Have their own chili sauce and fresh chopped onion--unlike NYC.
Your favorite soup & sauce mixes (powder)
I like sauce mixes from Wagner's--the Mornay and the Chipotle. Fairly low calorie and tasty--good for a quick meal in a pinch with chicken tenders, rotini, and broccoli florets. Unfortunately, I just moved and haven't located a new source, but will order on-line. Also just tried the Lawry's marsala sauce mix for chicken and mushrooms. Served with rice. Nice quick meal. I'm retired now and usually make sauces from scratch but sometimes arthritis and scheduling call for a quick fix at dinner time!
Moving to Queensbury soon
Thanks for all the info! I can't wait to get moved and start exploring. I'm currently in Westchester and will miss TJ's and Whole Foods, but I'm sure I won't starve. Already we like the Meat House, Jacob & Toney's, Oscar's. Also looking forward to visiting the Old Saratoga Books in Schuylersville.Their Website has some great leads. I shall be so happy--eating and reading, especially cookbooks. Thanks again.
Moving to Queensbury soon
Thanks for the suggestions. I have heard of The Farmhouse. Any thoughts about Le Roux in Queensbury, or recommendations for food shopping?
Moving to Queensbury soon
What do fellow Chowhounds recommend for eating out and shopping?
Wolffer Verjus in Westchester
I found found verjus in the White Plains Williams-Sonoma. The label is Terrasonoma. It's expensive but it makes a vinaigrette that is nicewith fresh fruit in a salad.
Wolffer Verjus in Westchester
Does anyone know where this can be purchased in Westchester County? I can order it from the vineyard on Long Island, but would like a source closer by. It makes a wonderful vinaigrette.
Scalini Osteria in Bronxville
Very positive review in NYT this week and a charming picture of the courtyard. Has anyone checked it out?
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Scalini Osteria
65 Pondfield Rd Ste 14, Bronxville, NY 10708
Polpettina homestyle pizza kitchen (Fisher Ave. Eastchester) this is so much more than just pizza...
We had lunch there today and shared a thin crust pizza. It was quite good. We will go back to try other things. DH wants to try the meatballs. I'm up for a sandwich. It's an easy walk from our house so at least we burn a few calories!
