leahvh's Profile

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Just Bought Roma Tomatoes-Fridge or no fridge?

Even most of the containers now a days say DO NOT REFRIGERATE. the natural sugars turn to starch yuk!

Mar 20, 2009
leahvh in Home Cooking

Can I freeze sliced sandwich bread?

yes of course, breads in general freeze very well.

Mar 20, 2009
leahvh in Home Cooking

It's a texture thing...

i'm with you Pastry, raw oysters are gross, couldn't pay me enough money to eat them. I also hate Sour Kraut, just the smell make me want to hurl.

Mar 20, 2009
leahvh in General Topics

coffee in Cancun/moon palace

does anyone know what brand or kind of coffee they use in Cancun at the moon Palace resort?? It was the best, smoothest coffee I have ever had, I drank it morning noon and night.

Mar 20, 2009
leahvh in General Topics

What is the oldest, most beat up pot or pan that you use frequently?

does a pizza pan count? I have a Appianway pizza pan that is warped and has a cut in the edge of the metal, but NOTHING makes a better crust than that thing! Sure wish I could find another one. Anyone?

Oh, I meant to say it is well over 30 years old, possibly 40.

Jul 11, 2007
leahvh in Cookware

Must eats in Juneau, Stagway, & Ketchikan

ick because I didn't like their Pelmeni. Little globs of meat ( i think) in a steamed fold of dough, flavorless, forgetable even if you try to put the sause that is offered on it. Don't bother.

Jun 25, 2007
leahvh in Pacific Northwest

Must eats in Juneau, Stagway, & Ketchikan

I reread the other comments, on a side note the Pelmeni place is forgetable and they only serve one thing, pelmeni's ~ ick.

Jun 25, 2007
leahvh in Pacific Northwest

Must eats in Juneau, Stagway, & Ketchikan

Well I live in Juneau, so let me think, hmmmmm.... I concure the Hanger on the Wharf can't hardly be beat. Great food and the best view in town. But a few other places come to mind too. The Island Pub over in downtown Douglas is very good especially if you are there for some live music on Friday night. The Twisted Fish is good too ( owned by the same folks who own the Hanger) but it is very noisey. The Gold Room at the Barnonof Hotel is excellant for fine dining and a no rush kind of meal. Bypass the restaraunt at the top of the tram, it is slow, the food and service stinks.
A lot of the eateries are hit and miss here in town. That is why the locals don't go out much. Several new places downtown, tried a few of them, expensive and not impressed. Oh, the Dragon Inn across the street from Western Auto is good and so is the new sushi bar at the Canton House. That should give you plenty of choices. Enjoy Juneau!

Jun 24, 2007
leahvh in Pacific Northwest

What's for dinner?

well I am one of the lucky few that took a quick 10 minute trip down to the docks to buy fresh caught king salmon from the local fisherman. Scrubbed gold potatoes, sliced with yellow bell pepper, red onions and a healthy dash of hot peprika and EVOO in a foil pack. Salmon marinates in Teriaki ( keep it simple)and then onto the grill it goes. I chop fresh rosemary out of the garden to sprinkle on the salmon when it is almost done. Steamed asapragus seasoned lavishly with melted butter and lemon pepper. Mmmmmm strawberries, blueberries with fresh mint and a dollop of whipped cream and I think I am done in for the night ;> Where's the hammock??

Jun 09, 2007
leahvh in Home Cooking

Too Much Mint

Hmmmm, the perfect reason why one should always grow mint in a pot rather than in the ground. Will it come back after wintered over, you bet! Mine comes back right in the pot every spring and i don't have to worry about it spreading where i don't want it. BTW mint is fabulous in fresh fruit ambrosa, sans the whipped cream, who need it? Just frest fruit of your choice, sliced, frest mint chopped and shredded coconut. Fabulous!

May 24, 2007
leahvh in Home Cooking

grilling fresh pineapple, who knew?

It is so simple yet soooooo delicous it is mind blowing! Slice up a really fresh sweet Dole Gold pineapple into 1/2 inch rings and cut out the core. Get the grill smokin hot and use one of those grill grates. Grill the rings till golden brown. Sprinkle with fresh ground nutmeg and a dollop of french vanilla ice cream. OMG, so simple yet so elegant, you will impress yourself and all those lucky enough to eat dinner with you. Enjoy!!

Apr 28, 2007
leahvh in Home Cooking

yes, you too can make a perfect Prime Rib Roast!

Sarah, Yes after searing in oven (i cranked my oven up to 500 for the searing part) then follow this link and the recipe, perfection on a plate! http://whatscookingamerica.net/Beef/C...

Leah

Dec 25, 2006
leahvh in Home Cooking

yes, you too can make a perfect Prime Rib Roast!

My husband asked me what I wanted to do for a special holiday dinner this weekend and I thought hmmmmmmmm. Sick of turkey, all the fish and crab is frozen, had enough pork lately to start oinking and chicken didn't seem very festive. How about a standing Prime rib roast then he says??? Horrors!!!!! I thought, I have never done one of those before. Would hate to ruin a perfectly good $30.00 dollar piece of meat. So I just smiled a weak somewhat convincing smile and simply said "ok". Then the race was on, quick, an exhaustive internet search comparing recipes from all the well known TV chefs for the "Perfect - Guaranteed Prime Rib Roast" became a battle inside my head of "No Pick me!!" as recipes swirled around on the screen. "Stop!, I said to myself, this can't be that difficult, I am up to the challenge. It is time I get the semantics of this one under my belt."

So off the grocery I go to talk to my friendly butcher behind the meat counter. He recognizes me immediately, standing over the various packages of prime rib roasts with what I am sure was "the dear in the headlight look" , winks at me and says "special dinner tonight?" "Yessss!!" escaped me almost like a sigh of relief and he was my knight in shining armor. How many people? I robotically say "two" He hands me a beautiful three rib 4 lb roast and then says, "let me go get you the dry rub packet that goes with that. " Three seconds later he returns and gives me a baggy with the dry rub. "You have a recipe picked out?" he inquires "Yes, I think so." "Good he responds, it really is as easy as they say. But don't go out and buy a fancy roasting pan with a rack, the back bones will serve as a nature rack."

Eagerly anticipating using my brand new wireless meat thermometer, I prep the roast per the instructions of the recipe, rub all the spices over the meat, my husband peels garlic and shoves the cloves into the nature holes at the ends where the meat meets the bones and into the oven it goes. An hour later the smell is driving us INSANE and I go to insert the probe of the thermostat, only to find it is not getting a signal. I rifle through the little instruction book, no help. So I get my trusty 20 year old instant dial face thermometer out and plunge it into the roast, my timing was perfect , a steady 130 degrees! Out of the oven it comes to rest ( 20 to 30 minutes of resting time is recommended) I finish with the side dishes, fresh asparagus and potatoes algroten. Then the timer goes off. This is the moment when one almost needs a drum roll, my carving knife posed......... I slice off the first piece.......

Need I say the heavens opened up and the angels sang!! OMG, it was perfect!! The flavor was beyond my wildest dreams, ( and I am not that much of a beef fan anymore mind you) I think I can honestly say it was better than any prime rib I have ever had at a restaurant, I was sooooo proud!
So go ahead all you aspiring chefs out there, dive into a Prime Rib roast, what they say is true, it really isn't that hard to do at all and TRULY worth the effort. Merry Christmas all and a Happy New Year!

Dec 25, 2006
leahvh in Home Cooking

Ultimate Restaurants: Portland

the one and only one restaraut in portland that is a MUST is Jakes in downtown Portland. They have been in business for over 100 years in the same location and they specialize in seafood. It was over the top and rates 5 stars or more!! don't miss it!

Leah

Dec 17, 2006
leahvh in Pacific Northwest

lamb stock - what to do with it???

i made a wonderful roasted and then crock potted lamb breast and ended up with all this stock at the botton of the pot. I have never used lamb stock as a soup base but dont' want to waste it. what should i do with it? any ideas out there?

thanks Leah

Dec 17, 2006
leahvh in Home Cooking