geminigirl's Profile
Block Island dinner?
Thanks for the tips. I am leaning towards Eli's. I think we have eaten at the Oar before and if I remember it was pretty good. The Narragansett isn't open till the 8th so we may wait for another time on that one. Thanks again!
Block Island dinner?
For early June and trying to decide between
Eli's
The Atlantic Inn
1661 inn
Dead eye Dicks
The national hotel
Just looking for best food and reliable. We eat pretty much everything. Thanks for any thoughts!
Ps we already have plans for the Spring House one night
celery recipes
This is another really good Lidia recipie that we make often!
http://lidiasitaly.com/recipes/detail/1102
(New England-style) Brown Bread Cooked in a Coffee Can - Safe?
Hi, was planning to make it in a loaf pan as well, but wondering if you bake them in a water bath for the brown bread? Thanks
The nectar of the Gods, tuna noodle casserole....
This is actually the recipie I'm using tonight as I have some leftover turkey. When I do make it with tuna i use 2 cans. This recipie has always turned out great.
http://www.epicurious.com/recipes/food/views/Tuna-Noodle-Casserole-109434
What's for dinner -- AA edition! #130 [old]
Turkey tetrazzini, good winter weekend comfort food and an easy leftover for one night this week. And for dessert, ridiculous over the top double stuffed Oreo stuffed chocolate chip cookies.....they are chilling now and will get baked after dinner so we can eat them warm from the oven, then the rest come with me to work tomorrow!
Eggs Up Grill Portland CT?
Anyone ever been? Just drove by this morning and wondering how the food is. We were on our way to O'Rourkes but would stop and give it a try if it's worth it. Thanks
sweet applications for frozen peeled chestnuts?
Thanks HillJ for the recomendation. I had seen the recipie and thought about making it from my now bottled and frozen chestnuts leftover from the holidays. When I read the reviews last, no one had made them from I believe bottled or frozen chestnuts. Maybe I will give it a try...thaks
anyone try Taste of Hartford yet?
tried Trumbull Kitchen for the first time and overall a good experience. The place was packed, and service was a little slow, but it's a good place to people watch so it wasn't so bad.
Got the taste menu, the starter beet salad was really good. The scallops and risotto were really good, the chichen on the other hand was just so so, nothing bad to say about it, but nothing great either. Unfortunately it was served with fingerling potatoes which was a change from the menu, something about the whipped potatoes not standing up well with the dish. I think whipped would have been a better combo but oh well...Chocolate ice cream sandwiches with sour cherry sauce was good, and wow a huge serving!
It was nice to be able to try a new place. We would go back.
Something simple to teach
thanks for the update, interested to hear how dinner goes!
Something simple to teach
this is a really good and really easy recipie and you can play around with the spices depending on your likes / dislikes. I have thrown in pearl onions as well. It makes a nice sauce so a loaf of bread or rice to soak it up are good sides.
http://www.epicurious.com/recipes/food/views/Spicy-Roast-Chicken-with-Tomatoes-and-Marjoram-108245
Mild tomatillo salsa - can I can?
I have used the one from the Ball book if you have it. Not sure if this is the exact recipie, but here is an option.
http://www.freshpreserving.com/recipe.aspx?r=32
PS - I have also frozen it which works just as well if you have the option, but my personal preference is canning, and it is easy...
near Sandwich MA - 15-20 people
Thanks to you both for the info. Some of the group will be styaing at the Daniel Webster so this may be convenient.
near Sandwich MA - 15-20 people
Hi, looking for a nice but not too formal restaurant for a family get together. We are a laid back (yet somewhat loud:)) bunch, looking for good food and a place that will let us linger. Only 2 in the bunch are of younger age, but very well behaved. Not fussy on food type. Thanks
40 pounds of grapefruit
I love lemon curd and have always wanted to try grapefruit. I've heard that curd freezes very well. Also, juice and freeze for cocktails, I made a really good grapefruit margarita this summer. Also candied grapefruit rind, i've made it before and really love it, if you have a dehydrator it will be even easier. I've seen recipies for grapefrui cake but I've never made one, just been intrigued, I think they call for canned grapefruit which you could sub out....enjoy, if you can't tell I'm a bit jealous!
Thanksgiving: something new that WORKED
Could you repost the sprout recipe, I have developed a love for anchovies! Thanks
Hot cheese olives?
thanks for the tips, that actually makes prep and transport that much easier, and then I can keep some on hand at home for company as well!
Hot cheese olives?
Hi, thanks for the feedback. I think I will give them a try, and am going to prep them in advance so I plan to test bake a few at home first!
They come from the NY Times, and The Essential NYT Cookbook, but again, couldn't find any feedback.
http://chowhound.chow.com/topics/763224
http://events.nytimes.com/recipes/8665/2003/03/30/Hot-Cheese-Olives/recipe.html
Hot cheese olives?
I was thinking of bringing these to a tapas party this weekend. Anyone ever made these? I didn't see them reviewed in the COTM. Thanks
http://www.epicurious.com/recipes/member/views/HOT-CHEESE-OLIVES-50040140
Thanksgiving: something new that WORKED
mashed potatoes in the crock pot! I've been reading about this on the boards and decided to give it a try. I refrigerated them, and then put them on low around noon for a 4om dinner. I buttered the dish and added some extra cream just in case. Stirred it every hour or so and they came out beautifully!
Browned my roux a bit more then usual for the gravy and got a nice golden brown color to the gravy rather then a pasty whitish brown I had last year. Make ahead gravy and potatoes were a winner for me!
Freezing scones
I freeze and bake scones all the time, it is a great timesaver and they turn out great!
NO FAIL FUDGE RECIPE THAT DOESN'T USE MARSHMALLOW AS BASE?
I just made it last night, and also thought it was seizing a little as well. Brought it to work and everyone loved it. I would love to try some of the varities as well.
Broccoli Recipes?
This one is really good
http://query.nytimes.com/gst/fullpage.html?res=9800E6DE1031F933A15751C0A96E9C8B63
food safety questions....
Thanks everyone for the feedback, I am on my third dishwasher cycle!
food safety questions....
so, I just had the most depressing time emptying out my fully stocked full sized freezer after the October snowstorm wiped out our electricity for almost a week...I am grateful to have power back, as I know many are still waiting...
So my questions are about a couple of things. I pack individual lunches and lots of stuff in tuperware containers, and obviously I am throwing out the food, but will the tuperware be okay or does that take on any contamination? Sorry if that's a dumb question I just want to be 100% sure because in all the food safety stuff I have been reading they never mention it (except for canning).
Also, it sounds like frozen fruit i've prepared at home, frozen blueberries, strawberries and cherries in frozen light sugar syrup, etc...will be okay to eat, but the quality will suffer. I don't know when the freezer hit 40 or for how long it sat at 40, but from what I read, the fruit can be re-ferozen. Again, just want to make sure....
Thanks for any feedback....my next posts will be about asking for advice on buying a generator and pressure canning...:)
Gluten-free dinner in Hartford?
although I don't really want to recommend it, you could try the Olive Garden. A friend was recently mentioning she went there specifically with someone who needed gluten free. Not a big vegetarian selection, but they do have a dedicated menu.
http://www.olivegarden.com/Menu/Gluten-Allergen/
rumtopf - has anyone made this?
Hi Vetter, wondering if you could say more about the quince. I have some I would love to infuse. Did you cook it at all first? If not, just core and peel(?) to the booze? How long did yours sit? Thanks much!
Best way to make apple sauce?
I just added a couple of cut up quince into my regular applesauce recipie and it really made a wonderful improvement. hard to describe how, but a nice aroma and brightens up the flavor. I will defenetely continue to do this in the future!
Poached Quince?
Will green quinces ripen/yellow after picked like other fruit, or do you pick them ripe from the tree? Thanks
