j

jules127's Profile

Title Last Reply

Xmas Eve menu with a standing rib roast.....serve with rolls for sandwiches?

I'm not against it, but I have done it in the past with this group and I really don't enjoy it as much as the rib roast, but it may be a much easier option. I am also considering the eye of round that was suggested upthread.

Dec 15, 2014
jules127 in Home Cooking

Xmas Eve menu with a standing rib roast.....serve with rolls for sandwiches?

I was really looking forward to make a standing rib roast as a special treat bc we never have it for the two of us and we rarely eat meat. I never thought of the carving issue. This is a small 8 person gathering of my meat loving family. About half of those people are my husband and brothers, all of whom wouldn't think twice about starting to carve off pieces of food before I even get it out of the pan!! But maybe I should rethink my idea.

Dec 15, 2014
jules127 in Home Cooking

Xmas Eve menu with a standing rib roast.....serve with rolls for sandwiches?

I am doing things a little differently this Christmas Eve, I have decided to serve heavy appetizers in lieu of a sit down meal. I was thinking that I would still like to have some sort of roast for guests to carve off some meat and put on a roll or crostini with horseradish sauce. Is it foolish to serve a small standing rib roast with this plan? I would rather not do a beef tenderloin.

So far, this is what I'm planning:

Spiced nuts
gougeres or cheese straws
goat/cream cheese torta layered with sun-dried tomato pesto and basil pesto
shrimp cakes
seared tuna skewers
salad with prosciutto and pomegranate
TBD beef roast with rolls
scallop and lobster chowder
dessert

I'm editing this post. I was really looking forward to make a standing rib roast as a special treat bc we never have it for the two of us and we rarely eat meat. I never thought of the carving issue. This is a small 8 person gathering of my meat loving family. About half of those people are my husband and brothers, all of whom wouldn't think twice about starting to carve off pieces of food before I even get it out of the pan!! But maybe I should rethink my idea.

Dec 15, 2014
jules127 in Home Cooking

Need easy showstopper dessert

I have made that butterscotch cake many, many times. It is a favorite of ours.

That being said, I made a bouche de noel last year and it was a huge hit and was pretty easy. The meringue mushrooms are probably the hardest part but they can be done in advance. I sugared red currants for the berries and rosemary for the greenery.

All-time best dessert?

I was in again this weekend, and I was excited to see that they have a catering menu. They are offering both cakes (along with several other items) in full size for special order!

Nov 05, 2014
jules127 in Greater Boston Area

All-time best dessert?

My word, that signature chocolate cake from Cafe Madeleine is amazing. I have been to this cafe a number of times but I stopped in this weekend specifically for this cake. There was only one slice left, so I also bought a slice of their milk chocolate/caramel cake. We usually stick to dark chocolate-anything only, but we were blown away by the milk chocolate caramel cake as well.

Oct 13, 2014
jules127 in Greater Boston Area

Special occasion restaurant

Thanks for the quick replies!! I will take a look at these recs, but to answer some questions...I would say that atmosphere is very important, but not more important than food/service. This is for the end of November.

Sep 23, 2014
jules127 in Manhattan

Special occasion restaurant

My husband and I will be in New York to celebrate my (gulp) 40th birthday. I am so excited just reading the previous thread on “best fancy chocolates” and heading to Kee’s, but now I need to select a special occasion restaurant. Sorry if this has been covered to death.
Generally speaking we prefer seafood, but went to Le Bernardin the last time we were in NYC for my birthday. I would prefer to do a tasting and we are not picky but neither of us care for fois gras to be included in several (or any) courses. I would prefer to keep the cost pp $300 or less for food. We don’t drink alcohol so that is not a concern. We would like to be a bit more dressed up, and not feel out of place.
I have been tossing around the idea of EMP. I also like the idea of the Chef’s Table at Brooklyn Fare though I realize I am on the wrong board for that. I also have a few concerns with BF that seating would be an issue as I read somewhere that it is pretty tight elbow room and my husband absolutely hates being seated on top of others, particularly for a long meal. And a minor (and maybe childish) consideration is that my birthday is on a Sunday and the Chef’s Table doesn’t serve dinner on Sundays so we would have to dine on Saturday. But I am open to suggestions!!

Sep 23, 2014
jules127 in Manhattan

Make-ahead appetizers / snacks to be served at room temp for 25, including vegetarians

How about homemade cheese straws or savory shortbreads? Or for really advance prep, how about pickled vegetables?

Shaw's > Star

During a recent visit to the Prudential location I stood in line for about 10 minutes at an "express" checkout line to buy ONE lemon. Despite the "15 items or less signage" everyone in line in front of me had full carts and the cashier didn't care to enforce it. One more reason not to shop there.

Aug 18, 2014
jules127 in Greater Boston Area

Users of GE Profile Double Oven Range

Funny you say that pamf. The appliance repairman came again earlier this week and replaced our ignitor (though for $350). The problem is that it the oven was working when he came over (my oven only seems to fail when I have committed to bringing a baked dish somewhere!) so I am not sure if that was it? He suggested that it could be the board with the controls on the front (I have minimal technical knowledge and can't remember what it is called). But it is reassuring that it worked for you!

Apr 25, 2014
jules127 in Cookware

Users of GE Profile Double Oven Range

Great to know, thanks! Actually, maybe I could pick your brain a little more? How do you like the Smartoven? I am currently debating between a BlueStar 30" RNB and a Breville Smartoven or the GE Profile double oven range. I have a GE Profile 30" gas range that is probably around 15 years old and the oven is failing (meaning every time I commit to bringing a baked dish somewhere it won't heat up!!). I currently don't have ventilation to the outside but we're working on that (and it is a large task due to the configuration of our home). I have been eying the BlueStar for years, but I have also been dreaming of a second oven. I do a lot of baking and frequently have dessert in the oven while trying to also make dinner, etc. For the Smartoven I envision cooking cakes, pies and breads. Have you been happy with the Smartoven? It seems to get great reviews.

Apr 24, 2014
jules127 in Cookware

Users of GE Profile Double Oven Range

I am wondering if you ever ended up purchasing this range or if anyone else can chime in with their experiences?

Apr 23, 2014
jules127 in Cookware

Top Chef NOLA - Ep. #7 - 11/13/13 (Spoilers)

Did anyone catch how Carlos was making the cake portion of the tiramisu in the microwave?

Nov 14, 2013
jules127 in Food Media & News

What are you baking these days? June 2013 edition (thru June 26th)

I am making a rhubarb pie tonight with a butter/coconut oil pie crust I prepped last night. I was planning on using tapioca, did you use the recommended tapioca to fruit ratio?

Jun 04, 2013
jules127 in Home Cooking

New to eating veggie - need hearty dinner ideas

I absolutely love these quinoa patties topped with an eggplant or mushroom ragu or even just stuffed into a sandwich http://www.epicurious.com/recipes/foo...
Semolina gnocchi are delicious as well topped with the same as above or with tomato sauce. http://leitesculinaria.com/70863/reci...
I don’t particularly care for meat substitutes or dishes that are supposed to take like their meat counterparts but I love these snobby joes from ppk http://www.theppk.com/2009/11/snobby-...
You can make lots of different risottos, I actually really like making beet risotto with hulless barley these days.
Do you like ethnic foods? If you like Indian food, paneer makes a dish hearty. Also there are a variety of curries that you can use chick peas or red beans.
Eggplant stacks or rollatini are delicious and hearty as well.

Jun 04, 2013
jules127 in Vegetarian & Vegan

What are you baking these days? April 2013 edition... [old]

I made pistachio poundcakes over the weekend and gave one away as an Easter gift to my mom. I made some excellent raspberry cream scones this week and making JT chocolate chip cookies tonight. I may want to do a trial run on the FC lemon layer cake recipe that was recommended in another thread for an upcoming bday.

Apr 04, 2013
jules127 in Home Cooking

Best Vegetarian Chili Recipes?

This is now my favorite, and it makes a ton!! I love the smokiness flavor to it. http://leitesculinaria.com/77118/reci...

Mar 22, 2013
jules127 in Vegetarian & Vegan

Quinoa as a side dish, not a salad

I use it like I do rice. Sometimes I will sautee onions, carrots, celery and then add quinoa and stock or sometimes I will make coconut quinoa by subbing light coconut milk for water. I also love quinoa cakes made from a mixture of cooked quinoa, raw eggs, cheese, onion, garlic and panko which is then formed into patties and pan fried.

Feb 21, 2013
jules127 in Home Cooking

Overnight oats/quinoa

I always do this for steel cut oats. Quinoa cooks so quickly I don't bother, but then again I don't typically eat it for breakfast. For the oats, bring water to a bowl, add the oats and cook for one minute. Cover. I refrigerate mine, I typically make enough for a couple of days.

Jan 28, 2013
jules127 in Home Cooking

Top Chef Seattle - Ep. #9 - 01/02/13 (Spoilers)

Where did she buy the scallops, was it WF? With all the product placement they usually show them jumping in the car (from the sponsor du jour) and making it a point to also show where they are shopping. I didn't notice this time, but also wasn't looking.

Jan 03, 2013
jules127 in Food Media & News

Need recipe and instructions for Chocolate Babka

I use this recipe and get rave reviews. http://www.epicurious.com/recipes/foo... I do add some cinnamon to the chocolate/sugar step. I also add a streusel topping to mine made of powdered sugar, flour and butter before baking!

Dec 26, 2012
jules127 in Home Cooking

Gougeres - Reheating?

Success!! So glad I took the advice here, I froze them and baked as needed with no deterioration in quality. Thanks everyone!

Dec 26, 2012
jules127 in Home Cooking

Gougeres - Reheating?

Me neither, but according to Dorie Greenspan they can...

http://articles.latimes.com/2010/dec/...

Dec 19, 2012
jules127 in Home Cooking

Gougeres - Reheating?

For some reason I thought the dough didn't hold? I could easily make the dough, load it into a piping bag and bake them fresh.

Dec 19, 2012
jules127 in Home Cooking

a basic cookie recipe?

These are great for cookie cutters http://www.fancyflours.com/product/no...

Dec 18, 2012
jules127 in Home Cooking

What are you baking these days? December 2012 [OLD]

I made the epicurious recipe recently (and thought I posted here but can't find it?). It was excellent, so good that I am making loaves to give away this holiday season.

Dec 18, 2012
jules127 in Home Cooking

Gougeres - Reheating?

Which would be preferable, make them the day before, freeze them then reheat or make them several hours beforehand then reheat from room temp?

Dec 18, 2012
jules127 in Home Cooking

What are you baking these days? November 2012, part deux [OLD]

Chocolate babka. This was my first time making it, and while my loaves turned out beautifully I am I little intimidated to convert the recipe to make mini loaves. Maybe you all could help, I am hoping to give them away to family members this holiday season, but how do you adjust baking time/tell doneness on a yeast bread like this? Instead of 2 large loaf pans, could I use 6 minis? http://www.epicurious.com/recipes/foo...

Dec 06, 2012
jules127 in Home Cooking

Top Chef Seattle - Ep. #5 - 12/05/12 (Spoilers)

Yeah!! Thanks John!!

Dec 06, 2012
jules127 in Food Media & News