l

lora's Profile

Title Last Reply

Vegan tacos

roasted sweet potatoes and onions plus salsa verde

Dec 11, 2008
lora in Home Cooking

KC 3 must haves...

You Say Tomato at 28th and Holmes for any meal. It's cheap and casual (counter service) and you can get anything from a couple of scrambled eggs to something belly-busting. The food, though, is amazing. I have never had anything that I didn't love. Awesome bierocks, cheese grits, biscuits and gravy, and cherry pie (when it's available). And most importantly: really good, and endless, coffee.

Mar 13, 2008
lora in General Midwest Archive

Christopher Elbow chocolates in Kansas City

Since this thread has come up, it's worth noting that the store space has moved to 18th and McGee. And it's also worth noting that in-store customers get samples (swoon!).

Dec 20, 2007
lora in General Midwest Archive

Wild Oats is closing! Where will I get yogurt now?

There is a KC midtown food co-op starting to take care of just this issue. The co-op will place group orders directly with United Natural Foods Inc, which basically means all the national brands at Wild Oats, including dairy and frozen foods. Orders will be delivered every 4 weeks to the Roanoke Community Center. There's no website, unfortunately, but anybody looking for details can PM me at (email address obfuscation alert) lora underscore e underscore murphy at-thingy hotmail period com.

Nov 01, 2007
lora in General Midwest Archive

Lapsang Souchong Tea- give me your recipies!

Tea eggs are pretty much the best thing ever. They are gorgeous (they look like marble) and delicious. They are stunning when brought to a party. I eat them as-is or in a sandwich, where they are rather bacon-y.

Hard-boil eggs. Tap them gently all over with the back of a spoon to crack the shell, but don't peel. Put them in pot with (for each half-dozen):
4 c. water
1 tablespoon lapsang souchong
1 tablespoon salt
2 tablespoons soy salt
2 whole star anise (or about 16 broken sections)
1 cinnamon stick

Bring the eggs to a boil in the solution, them simmer over the lowest possible heat 2 hours. Take the eggs off the heat and let them sit in the solution overnight. When peeled, the solution will have stained the eggs in a marble pattern.

Oct 23, 2007
lora in Home Cooking

Lard, or butter in your crust? In your biscuits?

Butter for crust. I can always taste the very slight hint of pork, which means it's right out for dessert. For savory pies the flavor and texture are lovely but there's a slight coating-of-the-tongue aspect that I would rather do without.

That said, if there's a homemade pie of any variety whatsoever in front of me, I WILL eat every single crumb.

I tried the butter grating thing, but I find that whirling chunks of frozen butter in a food processor with my flour is more foolproof for me. Since I like biscuits more fluffy than flaky, I whirl the butter a tad longer than for pie crust.

Oct 23, 2007
lora in Home Cooking

Freshest corn tortillas in KC?

I was there on Friday afternoon. I had already checked Laura's because of chileheadmike's recommendation, but they were out of corn tortillas. I was leaving Reyna's empty handed (tortillas available but not fresh), and a helpful gentleman pointed me to Tortilleria San Antonio. It's on Kansas Ave at Mill St.

Oct 23, 2007
lora in General Midwest Archive

Freshest corn tortillas in KC?

Since this is a search that is neverending for me...I thought I'd report on my new favorite spot for tortillas. This weekend I got a lovely hot stack of tortillas at Tortilleria San Antonio in KCK. They had a very strong toasted-corn smell. It looks like they have tortillas going all day - when I was there, they were pretty much selling them as fast as they could make them. My bag was so hot it steamed.

Oct 22, 2007
lora in General Midwest Archive

Fish monger in KC

You're probably thinking of Chinatown market which is at 3rd and Grand (?). I don't buy much in the way of seafood but my Dad really likes to get fish there, and his luck has been pretty good in terms of finding something fresh. You're probably going to end up dealing with whole fish rather than pre-cleaned fillets (but they will gut and scale them for you). There's also lots of live seafood (I've seen eels, crabs, lobsters, frogs, clams, etc).

It's as good a place as I've seen for fish in KC, particularly if you're willing to go with whatever looks good that day as opposed to having your heart set on something specific.

Oct 18, 2007
lora in General Midwest Archive

Going "green" in the kitchen

I don't know if I'm quite ready for the kegerator - but my local brewpub does sell beer by the quart and half-gallon in returnable containers.

I also like experimenting with making my own foods to cut down on packaging - like yogurt, which comes in containers I can't recycle in my area. So I make it myself in mason jars. (OK, that kind of thing I'd do anyway because it's fun. But I get the green points too.)

Aug 24, 2007
lora in Not About Food

Do You Ever "Cheat" With Ingredients for Dinner?

In other countries, there are certain foods that people just don't make at home. They leave that to professionals - like baguettes in France. For me, that's corn tortillas. I adore them, but the tortilleria is always going to do a better job than me. So I pick up a package for dinner every time.

It's not cheating! It's joining a proud culinary tradition!

Aug 23, 2007
lora in General Topics

Using a cooling rack in the oven [Moved from Home Cooking board]

I have subjected my cooling racks to high heat (I sometimes fake a grill by placing them on a wok ring over a burner). Nothing bad has ever happened to them. It's possible they'll warp, I guess, but if they're plain metal I can't imagine what else would happen to them.

Aug 13, 2007
lora in Cookware

What to do with roasted Hatch chilis?

Send 'em to me!!!!

But failing that, they are extensively used in New Mexican cooking, for stews, enchiladas, chile rellenos, etc. Any "green chile" recipe will be awesome using your chiles.

They also freeze very well. My dad always roasts, peels, and freezes a 5-gallon bucket of chiles each summer for having year-round green chile.

Aug 13, 2007
lora in Home Cooking

Szechwan Eggplant Trick

I also like broiling or grilling whole eggplants until thoroughly charred and softened. Then I let them cool, and peel and rip the flesh into strips with my fingers (wow, so violent-sounding!). I then proceed with the stir-frying. It's a different texture than slices but really delicious (a bit smoky), and the prep is easy. I got the idea from a Deborah Madison eggplant recipe.

Aug 06, 2007
lora in Home Cooking

How do you use coconut milk?

Coconut milk sorbet (for my lactose-intolerant mother). Sweeten and flavor a can of coconut milk any way your imagination desires (I like adding pureed peaches, brown sugar, lemon juice, and a pinch of salt), chill in the fridge, then freeze in an ice cream maker. Eat immediately. It's lovely and creamy, like proper ice cream. It tends to get icy if stashed in the freezer for long, so we use that as an excuse to eat the whole batch in one go.

Aug 03, 2007
lora in Home Cooking

Gluten-free munchie needed

Popcorn! Homemade caramel corn will hold up at room temperature without getting stale, as long as you don't leave it in summer humidity too long.

Aug 03, 2007
lora in Home Cooking

Black and White Rice Krispie Treats

I would try making separate pans of each flavor, then cutting them into strips and smooshing the strips together before cutting crosswise into bars. I have a feeling the strips would stick on their own but if not you could use a bit of the melted marshmallow goop to glue them together.

Aug 03, 2007
lora in Home Cooking

No Such Thing as Happy Meat?

I am one of the ex-vegetarians they're talking about. I was motivated by health concerns and the heavy environmental toll taken by factory farms. I have recently begun eating free-range locally produced chicken and bison.

I do not believe that it is inherently wrong to eat animals. Therefore this approach is completely ethically consistent for me, and I'm happy with it.

Jul 24, 2007
lora in Features

Phyllo dough

You may also consider strudel dough, which is feasibly made at home. It takes some practice and patience to stretch but is fun.

I would not wrap individual appetizers with it though. I would bake long "logs" and slice. I have made multiple fillings side by side on the same batch of dough in order to have different kinds.

This recipe (http://www.baking911.com/recipes/past...) is reasonably similar to my Hungarian grandma's, although they don't stretch it large enough. You should be able to see through the dough. Also it helps to carefully tear off the edges of the stretched dough, which are inevitably a little thicker.

Jul 13, 2007
lora in Home Cooking

fav summer pies?

Gooseberries are very tart, inedible on their own. If you like rhubarb pies and cranberry sauce, you'll probably like gooseberry pies. They are perfection with vanilla ice cream.

Jul 13, 2007
lora in Home Cooking

fav summer pies?

Cherry remains my all-time favorite pie. But gooseberry is always the pie that means summer has arrived.

I have stopped making any kind of crimped or decorative edges on my pies - I just gently press the top and bottom crust together and then fold them over. It looks ugly, but my edges don't get tough anymore. Which makes my traditionalist-recipe crust more reliably a pleasure to eat.

Jul 13, 2007
lora in Home Cooking

buttermilk?

I prefer liquid buttermilk for baking. I find baked goods are noticeably more tender with it. When I buy a quart of buttermilk, I usually plan on a baking day where I use up my leftovers in muffins, pancakes, etc. that I throw in the freezer. Then my family's got great breakfasts for a solid week.

Jul 02, 2007
lora in Home Cooking

Bringing home what is left over from a potluck?

At the potlucks we go to, a departing guest (who obviously wants their dish back) will offer leftovers to the party at large to take home. Anything left after that goes home with them.

This is of course not feasible when there's a big guest list. In that case, I don't want to burden my host with figuring out what to do with the leftovers or the dish. I will offer the leftovers to the host and take what is not wanted.

Jun 26, 2007
lora in Not About Food

Fresh Tarragon

I too have massive amounts of tarragon. I started putting it in my green salads and really liking it. I kept putting in more and more...now my green salads are about 25% tarragon! It works very well with some lettuce and arugula.

Jun 21, 2007
lora in Home Cooking

KC best new restaurants, trends, and neighborhoods

I live near the Plaza (six blocks) and I can say that it's a great place to live and raise a family. Housing prices are actually very reasonable in the West Plaza and Volker neighborhoods (particularly compared to Portland!).

I can walk to the Plaza and 39th street restaurants and the SunFresh grocery store. I can ride my bike down the Trolley Track Trail to Brookside if I want to go to Cosentino's market. City Market and the Crossroads are a very short drive or bus ride away.

Jun 19, 2007
lora in General Midwest Archive

Entertaining - do you "tone it down" for non foodies? [moved from General Chowhounding Topics]

Most of my entertaining-type cooking is done for my extended family. Most of them have a rigid food comfort zone and cook out of boxes at home. However, since our matriarch was an Ozarks farmgirl, their palates remember home-grown peaches and from-scratch cornbread.

I think of them as an opportunity to perfect the family recipes. Given the choice, I always want to try something new. They, however, will always prefer baked beans to edamame. If it weren't for them, I would never have made so many batches of baked beans over the years. And now my baked beans (and cherry pie, and cornbread, etc.) wouldn't be so darn good.

Jun 19, 2007
lora in Not About Food

KC Farmer's Market - Worth a Stop?

That place is still there, but there's also at least two stalls also selling sausage.

Jun 13, 2007
lora in General Midwest Archive

Pomegranate Molasses - Really Delicious!

I swapped pomegranate molasses for the lime juice in a daiquiri, and it was marvelous.

Jun 07, 2007
lora in General Topics

Can I freeze hummus?

I freeze it all the time too. Works like a charm.

Jun 07, 2007
lora in General Topics

Ina's plum tart

My mother is on a gluten-free diet and it appears that many of the baking recipes call for almond flour as part of the flour-replacement mix. You could try checking out gluten-free recipes and get an idea of proportions for blending the almond flour with regular flour for baked goods. (Just think of all other dry ingredients except the almond meal as regular flour, and get a ratio.)

I think it would be wonderful in berry muffins, strusel-topped coffeecakes, and pancakes.

Jun 01, 2007
lora in Home Cooking