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T-day leftovers game plan

Love the "Tv dinner" idea, great suggestion. Thanks!

Nov 26, 2014
swfood in Home Cooking

T-day leftovers game plan

I need to be more organized with my T-day leftovers this year. Last year, I let them linger in the fridge (after a few meals) thinking I'd create some dishes from them--but the energy to cook and interest in turkey waned and before I knew it was too late to (safely) freeze. So this year, I'm planning on freezing at least some of the turkey (and other dishes) right away for future use. Would it be best to freeze entire pieces (e.g. wings/legs) vs. meat off the bone? Any other tips? TIA!

Nov 26, 2014
swfood in Home Cooking

Need a great green bean dish!

Ina Garten's green beans with shallots, it's probably similar to the others but very good and simple--blanch the HV in advance (night before etc) and then saute quickly with shallots right before serving. Love the simplicity. Bright colors and crunch balance the menu nicely.

Nov 26, 2014
swfood in Home Cooking

Please help with dry brining and marinade injection!

What about fresh herbs placed under the skin? We've always done that and the bird comes out great. This is my first year doing a brine of any kind (dry. Another thing are herbs/orange etc in the cavity. I've been using Ina Garten's white truffle butter recipe (essentially a basic roasted turkey with the truffle butter rubbed on the skin), and that adds an extra depth to the bird.

Nov 26, 2014
swfood in Home Cooking

Turnips for Thanksgiving

Wow, great suggestions all! Thanks

Nov 25, 2014
swfood in Home Cooking

Turnips for Thanksgiving

I was at the farmers market earlier and was inspired to pick up some turnips for Thanksgiving. Any suggestions for prep (something that would complement our menu below--and ideally a prep ahead/reheat using microwave or stovetop)

Sweet potato peanut soup (served about 2 hrs before dinner)
Turkey
Mashed potatoes (possibly a casserole variation)
Sauteed Green beans with shallots (simple prep)
Corn bread/apple stuffing
Butternut squash (roasted, this is TBD--have on hand but not sure if we need)

...cranberry sauce/gravy rolls

TIA!

Nov 25, 2014
swfood in Home Cooking

Buttermilk vs. cream in a soup?

Thanks everyone! I'll do a little taste test and see what works best--and sour cream, hadn't thought of it but that might be perfect.

Nov 23, 2014
swfood in Home Cooking

Buttermilk vs. cream in a soup?

I have a sweet potato peanut soup simmering right now, so far it is very good but needs a little extra creamy "ommph" debating between adding a little cream but also have buttermilk on hand (normally don't) wondering how these two ingredients differ in a soup. Any recs? Thanks!

Nov 23, 2014
swfood in Home Cooking

Prep ahead mirepoix?

Trying to get as much T-day prep out of the way today, would it be too early to get some of the carrots/celery/onions done for stuffing etc? In the past if done the night before and it's been ok but earlier is better in my book. I'd probably keep them separate for now but is this too far in advance? Thanks!

Nov 23, 2014
swfood in Home Cooking

Thanksgiving--how many side dishes do you make for small groups?

Curious, how many side dishes people are making for small gatherings (say 1-4 adults). There will be 4 of us, plus 2 young kids, but somehow feel the need (or strong desire) to make 4 sides (stuffing, green beans, butternut squash, mashed potatoes).

Every time I think about cutting something I just can't! What are others doing?

Nov 18, 2014
swfood in Home Cooking

Boulted Bread Now Open in Raleigh

Thanks, been meaning to get over there to check it out. Has anyone tried the pies/cakes? I've noticed that they have things on offer for Thanksgiving.

Nov 15, 2014
swfood in Southeast

Crock Pot Chicken?

I've made a whole chicken a few times, recipe was from 100 days of real food. Just a few spices--not even any liquid. It came out tasty but I think better to use in other things then on it's own (roasted chicken just tastes better IMO).

Oct 21, 2014
swfood in Home Cooking

Meals for Family Struggling with Illness

Ideas include hearty soups, chilis--one that is always on my list at this time for these situations is a chicken, butternut squash and bean chili.

Oct 13, 2014
swfood in Home Cooking

Brisket the night before-- best way to store?

Thanks everyone. The result so far is delicious despite a big goof on part, I'll admit I plowed ahead and the meat was fork tender falling off (probably didn't cool enough) so I just went ahead and sliced naturally (ahem...along the grain). Only in retrospect did I realize this is "wrong" but it tastes great--still I wish it was the normal brisket slices. Anyone else ever have a good that is still a good tasting one?

Sep 23, 2014
swfood in Home Cooking

Brisket the night before-- best way to store?

I just finished making a brisket for Rosh Hashannah tomorrow night. What is the best way to store/refrigerate it? I made it in a Le Creuset dutch oven and ideally would just like to keep it in the pot and place in the fridge but is there a "better" way (slice first, transfer to a pyrex dish etc). TIA!

Sep 23, 2014
swfood in Home Cooking

Favorite clean out fridge meals

Thanks everyone, great input!

Sep 09, 2014
swfood in Home Cooking

Easy home cooking?

Two of my favorites:

1) saute of garbanzo beans with spinach/kale (possibly sausage or another meat).

...Speaking of chickpeas, the flavor of roasted chickpeas--just a little salt and olive oil for about 35 minutes is amazing and serves as a great side.

2) Chicken, white bean and butternut squash chili--recipe came from Coastal Living about 2 years ago. If you use the pre-cubed squash this is very easy and satisfying. Also freezes beautifully

Costco Food Finds - 3rd Quarter 2014

How is the taste with the thawed meat? I've never thought to do that with deli meat, but will certainly try if taste is not compromised?

Sep 08, 2014
swfood in Chains

Sharing recipes with friends?

I happily share. In many cases the meals that people love and requested were hardly state secrets--recent examples were something from a magazine, a popular food blog and Joy of Cooking. In your case, you should definitely take that as a sign of flattery and I'm sure whenever the dishes are served your are talked about.

Sep 08, 2014
swfood in Home Cooking

Favorite clean out fridge meals

What are your favorite ways to use leftover odds & ends, thinking along the lines of veggies or bits of protein? Last week we had a nice assortment of veggies that became a soup, I feel like this is the strategy I often take but if I want to be creative what are some other things I'm missing?

Sep 08, 2014
swfood in Home Cooking

Freezing soup question

Thanks everyone, makes me feel MUCH better. I love batch cooking soups and this thought (worry crossed my mind). I had either frozen with fresh stock or forgot that I "shouldn't."

Sep 08, 2014
swfood in Home Cooking

Irregardless cafe Raleigh

I'll also weigh in with an overall positive recent experience with Iregardless. Wouldn't add to my top 5 in Raleigh, but certainly worth another shot for those locals who eat out regularly. After going a few times about 5-6 years ago we had a long hiatus, probably due to newer/better options. Circumstances and trusted reviews brought us back this year and I was pleasantly surprised at the variety and quality of recent lunches/dinners.

Sep 08, 2014
swfood in Southeast

Freezing soup question

I made a large batch of veggie soup over the weekend and used previously frozen (and thawed) chicken stock. I know that you can't refreeze thawed food so am thinking that this probably falls into this category. Is this the case? TIA
FWIW, the stock had been made from a once frozen chicken.

Sep 08, 2014
swfood in Home Cooking

Evernote vs. Pepperplate?

This is great, thanks! I'm testing both out and will see which ends up working out better. My husband is a big fan of evernote so I might start to use it so we can share other types of lists for the household and this might get me to migrate over as well.

Aug 23, 2014
swfood in Home Cooking

Evernote vs. Pepperplate?

Thanks! After I got a few recipes in I did notice that it saved it all at once. I think the ones I started with were from publications that weren't compatible. So for now I figure if it's a 1 click process I'm saving to both sites and will play around. That's a great tip about menu planning and execution--I'll be sure to check that out.

Aug 23, 2014
swfood in Home Cooking

Evernote vs. Pepperplate?

I've started the project of digitizing a binder of paper recipes. I'm debating between committing to pepperplate or evernote. I've started by finding the digital version of recipes (when available). Right now, it seems like evernote is the winner as I just enter it and "save" whereas Peppertree appears to be a 3 step process (saving photo/title/text). Am I missing something? If not, seems like Evernote will be may way to go.

Some other factors:

I also have a fairly robust epicurious (digital) recipe box. Would one tool integrate this too?

Is one tool better at managing scanned pages (as I'll be doing this for handwritten/not available digitally)

Any tips from those who have used these tools would be GREATLY appreciated. TIA

Aug 23, 2014
swfood in Home Cooking

Pretzel salt?

I'm planning on making home made soft pretzels and the recipe calls for pretzel salt (for the topping)--haven't found it locally yet but am wondering how different it would be if I used kosher or another coarse salt. Any tips? TIA

Jul 23, 2014
swfood in Home Cooking

lunch in Raleigh 3 days next week

Great suggestions, a few others: Relish on creedmoor road is pretty good (leans more American) and just near the hotels around the mall. If you need a coffee bar or light breakfast nearby Sola is a good spot. The restaurants at marbles and museum of natural science are both good options and better then you might expect. You mention Coquette--- a great choice-- north hills has a lot of events for kids during the week (some might be a little young for your daughter) but worth looking into if you want it to coincide with your visit.

Jul 21, 2014
swfood in Southeast

Preparing chicken breasts in advance?

Thanks, yes this is exactly the type of thing I had in mind! Had always wondered how long those were sitting around though.

Mar 23, 2014
swfood in Home Cooking

Preparing chicken breasts in advance?

Trying to get more meal prep done ahead of time (with two young kids the hour or so leading up to dinner is always hectic). Have a fairly good handle on many make ahead meals but am wondering how boneless chicken-breasts fare when prepared (but not baked) ahead of time--things along the lines of stuffed breasts, parmesan crusted etc. Would these be okay from taste (and food safety) if prepared earlier in the day or even a few days ahead? Would love to everything done and then just pop in the oven. TIA!

Mar 23, 2014
swfood in Home Cooking