AreBe's Profile

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theft of wine at French Laundry

Perhaps the restaurant or collector who acquired the bottles chose to notify law enforcement in one case but not in the other.

Jan 23, 2015
AreBe in Wine

theft of wine at French Laundry

Most of the wine was recovered in Greensboro, North Carolina. Story is still developing.
http://www.pressdemocrat.com/home/342...

Jan 23, 2015
AreBe in Wine

Too much Zucchini - help

Like JetLaggedChef I don't use an exact recipe for sausage stuffed zucchini boats. You can google the term to find a bunch of recipes for ideas. Martha's is pretty straightforward tho the lemon is a bit odd.
http://www.marthastewart.com/1014060/...

Jan 22, 2015
AreBe in Home Cooking

Too much Zucchini - help

A guy named princeofpork3 would probably like sausage stuffed into those zucchini halves. I know I do.

Favorite sushi fillings?

Surimi
Sriracha
Green Onion
Carrot cut into matchsticks

Jan 13, 2015
AreBe in Home Cooking

Help me plan a birthday dinner for my husband

I cooked these pork chops when my wife was out of town a few months back. Thick center cut chops, seasoned with salt & pepper, cook on cast iron, set aside while you sauté onions, add some red wine then pour over the chops.
I also love a pork loin stuffed with spinach & garlic that can be prepped the day before you cook it.
I love corn pudding, but as cold and damp as it's been that corn chowder really sounds good.

Jan 12, 2015
AreBe in Home Cooking
1

My grandmothers roast beef and her gravy

Mom cooks a rump roast by searing the seasoned roast in a bit of oil then adding water and boiling for several hours, turning the roast often. Mom thickens her gravy while the roast rests, but your grandmother likely didn't.
Here is an easy recipe. http://www.livestrong.com/article/426...

Jan 12, 2015
AreBe in Home Cooking

What do you put in your chicken stock to make the most flavorful soup?

I have used Brita filtered water ever since I read Edna Lewis and Scott Peacock's "The Gift of Southern Cooking" recipe for Miss Lewis's Very Rich Chicken Broth, page 34, "I recommend using bottled water in this recipe, unless you are fortunate enough to have excellent spring or well water as your drinking water."

Jan 12, 2015
AreBe in Home Cooking

Help with a Southern Style Supper

We made this garlic herb turkey breast and really enjoyed the flavor. We roasted it, but it should be good in the slow cooker. The gravy I made with the pan juices was delicious.
http://www.foodnetwork.com/recipes/in...

Please, please, oh please don't add sugar to the cornbread unless your friend asks for sweet bread.

Jan 06, 2015
AreBe in Home Cooking

What do you put in your chicken stock to make the most flavorful soup?

When I hack the birds into bits (and typically I do two in a big pot) I simmer for 4-5 hours. And give a bit of the fully extracted meat to my dog -- it has no good flavor or texture for me. I strain the stock and it sets up like Jell-O in the fridge.
The second technique with the whole bird gives a less intense broth, but the meat is still delicious, and I typically add it back to the broth.

Jan 05, 2015
AreBe in Home Cooking

What do you put in your chicken stock to make the most flavorful soup?

When I make chicken stock I first remove the breast meat for another purpose as I don't think it adds much to stock. Then with my knife and cleaver I cut into many pieces. The photo shows leg qtrs at top and wings at bottom. I also cut the back and neck into many pieces.
I add onion, lots of carrot, a little celery if I've got it, a few sprigs of thyme. Never salt at this stage.
If I want to eat the chicken meat I cook the bird whole. Cover with cool water, simmer 1.5-2 hours till the bird gets loose-feeling, that is, connective tissues have dissolved. Turn off heat and let sit another 0.5 hour then pick meat from bones.
http://www.achefslifeseries.com/recip...

Jan 05, 2015
AreBe in Home Cooking
2

ethnic options in triangle

You're not the first person to come to Chowhound to complain you were misinformed by Yelp. As Rockycat suggests you should search the board and ask some specific questions.

Of the cuisines you named I can recommend Battistella's in Raleigh for Creole food.

Dec 18, 2014
AreBe in Southeast

Any good seasoning blends out there without garlic?

We've made Emeril's Essence for years and reduce or eliminate the salt. You may eliminate the garlic just as we have eliminated the salt.
http://www.foodnetwork.com/recipes/em...
We made Poultry Seasoning and Italian Seasoning blends from these recipes to give as small gifts this year in aluminum tins we bought from Amazon.
http://www.onehundreddollarsamonth.co...

Dec 18, 2014
AreBe in General Topics

GF product subst. for vanilla wafer crumbs in Bourbon Balls?

Thanks much for your suggestions. We will look for these brands.

This recipe is from Southern Living.
12 oz. vanilla wafers finely crushed
1 c chopped pecans toasted
3/4 c powdered sugar
2 T cocoa

1/2 c Bourbon
2-1/2 T light corn syrup

Mix the dry ingredients. Dissolve together the liquids. Combine wet and dry and mix well. Roll into 1 inch balls (about 5 dozen) then roll in additional powdered sugar. Store in fridge, but best enjoyed at room temp.

Dec 14, 2014
AreBe in Special Diets

2014 in the kitchen: What were the best new things you made?

We're adjusting to empty nest, sometimes we've got two servings with one for leftover and sometimes it's enough for six or more, sigh.
Made Alton Brown's oatmeal stuffed baked apples several times when the new crop arrived this fall.
Made Lancashire Hot Pot lamb with potatoes & more - we didn't grow up with lamb - asked for Molly Stevens' braising book for Christmas.
Made several of Sara Foster's soups.
Made an especially delicious turkey breast after Thanksgiving with a compound herb butter under the skin from an Ina Garten recipe. The gravy from the drippings was so fine.
We have two pear trees in our yard. Made cardamom ginger pear butter overnight in the oven without scorching, for a pleasant change.
Explored curry a bit, but have a long long way to go.

Dec 13, 2014
AreBe in Home Cooking
1

GF product subst. for vanilla wafer crumbs in Bourbon Balls?

Mom is gluten free but not bourbon free. Spouse wants to make some Bourbon Balls for Christmastime that are made of finely crushed Vanilla Wafers, chopped pecans, Bourbon, and several forms of sugar.

Can you suggest a gluten free product to substitute for the Vanilla Wafer crumbs?

Dec 13, 2014
AreBe in Special Diets

What are your stovetop oatmeal tricks?

I really like ATK's Orange cranberry steel cut oats.
Before bedtime boil 3 cups water with 1/2 t salt. Add 1 c oats, stir, remove from heat, cover. In morning add 1/2 c each craisins, milk, orange juice, 3 T brown sugar, 1/8 t cardamom. Heat to boil then simmer about 5 min, remove from heat and let sit about 5 min. This keeps well in the fridge to make several breakfasts.

I spent about $8 on dried cherries and cherry jam to make this Ellie Krieger recipe, but have not yet gotten around to making it. http://www.elliekrieger.com/cherry-va...

Dec 12, 2014
AreBe in Home Cooking

Need help marinating a whole chicken in lemon

Rao's chicken will give you that "lemon zing." The sauce is not applied as a marinade but instead is broiled onto the cooked chicken pieces.
http://www.foodnetwork.com/recipes/ra...

Dec 09, 2014
AreBe in Home Cooking

Best recipes for homemade Christmas gifts

I didn't consider chocolate covered fruit. A five dollar tub of goodies from TJ's will go a long way if I'm putting just a few pieces into a bunch of snack-size ziplock bags. Thanks very much!

Dec 02, 2014
AreBe in Home Cooking

Best recipes for homemade Christmas gifts

Grey, I'm going to assemble some of these bags for my wife who feels chained to her desk sometimes. What "dark chocolate bits" do you use? I'm thinking of Ghirardelli 60% chips and am curious what you use.

Dec 02, 2014
AreBe in Home Cooking

Mom isn't eating well any suggestions?

There's a beautiful story in "The Italian Country Table" about cooking Mother's Broth to nourish her back to health. Here's the recipe but you'll have to go to the book for the story. http://www.epicurious.com/recipes/foo...
We're fans of A Chef's Life on PBS, and love the story of making Mom's chicken and rice the wrong way then the right way. http://www.achefslifeseries.com/recip...
My late MIL lived with us awhile in her last years. She ate several tiny "meals" throughout the day, but the one she enjoyed most was a half cup of coffee and a few bites of something sweet mid-afternoon.

Dec 01, 2014
AreBe in General Topics

2nd entree that would compliment lamb (also 7hr lamb - leg or shoulder)?

Vegan recipes don't often appeal to me, but I would eat this stuffed squash down to the skin.
http://cooking.nytimes.com/recipes/10...

Nov 20, 2014
AreBe in Home Cooking
1

Low-cost enameled cast iron braiser/casserole pan

Macy's sometimes heavily discounts the Martha Stewart line. I've been very happy with my 6 qt. DO.
http://www1.macys.com/shop/product/ma...

Nov 16, 2014
AreBe in Cookware

Famous food in names- add to the list

Nov 16, 2014
AreBe in Not About Food

American South or Southwest Christmas appetizers or sides

Here's a link to an article in NY Times with good advice on planning, cooking ahead, delegating, and several good recipes from Natchez. The Christmas table is not a lot different from the Thanksgiving table.
http://www.nytimes.com/2014/11/12/din...

Nov 16, 2014
AreBe in Home Cooking
1

What to do with lemons? Zested over 20 of them

Rao's Famous Lemon Chicken
Avgolemono soup
Whiskey Sours
Stuff into the carcass of a chicken or turkey while you roast
http://chowhound.chow.com/topics/744517

Nov 12, 2014
AreBe in Home Cooking
1

Canning pears - need good recipes!

Two improvements this year:
1. Bought a 7 ounce bag of cardamom at Patel Bros. for $6.99
2. Thickened the seasoned milled pear sauce in heavy Magnalite pots IN THE OVEN OVERNIGHT @ 250F. Previously we cooked gently on the stove or in slow cooker and no matter how diligently we stirred, it scorched. The long slow cook in the oven worked beautifully.

Sep 26, 2014
AreBe in Home Cooking

Secrets of cooking fried chicken are captured on this video

Lessons in frying chicken from New Orleans.
Great video from the kitchens that readers of The Times-Picayune voted to have the best fried chicken. I love that they used different fats (shortening, animal-vegetable combo, peanut oil, and I love hearing her say all veg-gy-tab-uhl). Temps are 340-350. Season a day before cooking. It's done when it floats and when it sounds right.

Sep 19, 2014
AreBe in Home Cooking

Is a visit to Commanders Palace a must?

If this is your first and last trip to CP I advise beginning with their Soup 1-1-1: one cup each of turtle soup, gumbo, and soup du jour.

Sep 08, 2014
AreBe in New Orleans
1

Suggestions for what to do with a quart of bacon fat?

Sep 02, 2014
AreBe in Home Cooking