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Grits for a crowd...

I had success. Just made the recipe to the point of baking, then put into baking dish and refrigerated. Did that a couple of days ahead. Then on derby day, baked at350 for an hr. To an hr. And a half. They were great.if you want my recipe ,let me know. I find using cheap sharp cheddar works better than more expensive. I cook VERY slowly.

Feb 12, 2011
judywendt in Home Cooking

miniature hot browns

Thanks to you both! I've been messing around today with bread cups (From New Basics, Silver Palate) and just using pie crust dough. I think I've got it. I can bake cups from pie crust dough ahead and freeze them. I can make filling - diced turkey breast, mornay sauce, cheddar cheese day before. ALso can fry bacon, crumble and freeze. Then (I will have a helper) fill cups at serving time and top with bacon. On removal from oven, will top with a slice of grape tomato. Thanks again! I love the filo idea for the ruebens. I've worked with it before and it really is forgiving.

Mar 29, 2009
judywendt in Home Cooking

miniature hot browns

I'm having a Derby party for 50 people so everything needs to be done pretty much ahead.
I'm trying to devise a take on hot browns using, perhaps, miniature bread cups, filo cups,
puff pastry cups, whatever would work. I figure I need to put turkey, cheese, or cheese sauce, bacon and a tiny tomato on top (this part can be done at the time.) ANy suggestions on whether I could assemble these the day before and bake at party? Whatever cups I use would be pre-baked.
This is not a sitdown affair. Thanks for any input!

Mar 26, 2009
judywendt in Home Cooking

Grits for a crowd...

Hi, I want to do baked cheese grits for part of a large Derby party....For 50 people..
Is it possible to make them the day before and reheat?
Or if using a slow cooker (I'd have to borrow one) how big was yours?
Thanks a million.

Mar 26, 2009
judywendt in Home Cooking

Storefront with great food??

Hey, thanks a million. It sounds like exactly what I was looking for. I've already made a reservation!

Apr 22, 2007
judywendt in Chicago Area

Storefront with great food??

We're looking for a storefront type restaurant rather than a glitzy, banquette type of place.
We'll be in Chicago 3 nights staying on East Cedar. We're going to Topolobampo one night, to a neighborhood place with near north friends the second night. We like chef driven restaurants that try to use local produce (yeah, I know it's April) and sustainable production. Am I asking too much? Suggestions?
judy in minneapolis

Apr 22, 2007
judywendt in Chicago Area