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What's for Dinner - #345 - the Winter Doldrums Already? Edition

It's my favorite dough for homemade pizza. More flavorful than my own!

about 2 hours ago
bear in Home Cooking

What are some of your favorite kitchen tricks that you'd be hesitant to admit to foodies?

The talk of the Lipton onion dip made me think of a fruit dip that is simple and very tasty, but certainly not a chow creation. 1 pack of instant vanilla pudding is mixed with a 16 oz. container of sour cream and 1/2 cup of pineapple juice. Better than it sounds, and it pairs really well with strawberries, bananas and blueberries. Nice for a quick summer party dish.

about 2 hours ago
bear in Home Cooking

What's for Dinner - #345 - the Winter Doldrums Already? Edition

Last night we couldn't do our usual cheapish eats out, so I figured I'd bring the pizza parlor to us. Just a simple pie with Bertucci's dough, Muir Glen crushed tomatoes, garlic oil, fontina, asiago and parm. A simple and tasty combo. Oh, and there was wine, of course.

Right now, the Thanksgiving turkey carcass is in the stockpot after roasting a bit more in the oven along with some aromatics and a few stray chicken bones to make a stock for turkey soup. A batch of Almost No-Knead dough is sitting on the counter waiting to be baked.

And, here about 10 miles outside of Boston, we have about 2 ft. outside if we take the average between the drifts!

What's for Dinner - #345 - the Winter Doldrums Already? Edition

Thanks for the heads-up on the pancakes. It seems like similar recipes are always flavored with lemon, so this would be a nice change. And there's a container of Kate's buttermilk in the fridge begging to be used up.

about 2 hours ago
bear in Home Cooking
1

Got a new pizza stone. What else can I use it for?

A preheated stone really helps the bottom of a pie crust baked in a glass dish to brown beautifully.

1 day ago
bear in Home Cooking
2

What's for Dinner - #345 - the Winter Doldrums Already? Edition

That is an amazing spread. Truly fabulous.

Jan 25, 2015
bear in Home Cooking

What are some of your favorite kitchen tricks that you'd be hesitant to admit to foodies?

My sister-in-law makes her potato salad just like this. It might be her best dish. Very tasty.

Jan 25, 2015
bear in Home Cooking

What are some of your favorite kitchen tricks that you'd be hesitant to admit to foodies?

Or popovers or Dutch baby pancakes.

Jan 24, 2015
bear in Home Cooking
1

What's for Dinner - #345 - the Winter Doldrums Already? Edition

That's a great recipe. Yum...gorgeous.

Jan 24, 2015
bear in Home Cooking
1

What's for Dinner - #345 - the Winter Doldrums Already? Edition

Ooohhh, LW, that sounds really delicious. My husband sometimes finds pork tenderloin a bit bland. That recipe is going into the file. I might cave and be lazy and use the Pom, though.

Jan 24, 2015
bear in Home Cooking
1

Looking for Excellent Restaurant- or Store-Prepared Pot Roast

Congratulations, litchick!

My husband enjoyed the pot roast at Commonwealth in Cambridge on New Years Eve. He did find the pan sauce a little salty, but the meat was tender and deeply flavored. Commonwealth can become a bit pricey, since the mains are a al carte. I think the pot roast had a few carrots on top. Be aware that sides are big enough for sharing. We enjoyed the scalloped potatoes quite a bit. They are rich, though.

They also have a rotating weeknight dinner available in the market, so you could check the menu.

Jan 24, 2015
bear in Greater Boston Area
1

What's for Dinner - #345 - the Winter Doldrums Already? Edition

Gee, lingua, I really wish you would learn to enjoy life more :-D

Not tonight - I have a haddock

Oh, Jimisi, sorry, it's really just salt and pepper. Sometimes I like to keep it simple and then serve it with a remoulade or simple tartar sauce and lemon slices.

You certainly could amp it up with cayenne, garlic and onion powder, smoked paprika, or any other spices/herbs that you like. Certainly dried Italian seasoning, or just basil and oregano, would fit that flavor profile. Sounds delicious.

Jan 24, 2015
bear in Home Cooking

Paris Bakery Hmart Central Raspberry Almond Croissant - WOW!

Yes, I'm almost certain they are. I got a couple of things from Tous les Jours when the Burlington H-Mart first opened and, although they quality was decent, was really disappointed that they didn't use real butter in the pastries. The donuts, bread, etc. seemed fine. The Paris Bakery goods list real butter and sure taste like the real deal, although I've only had a couple of things from them. That croissant that StriperGuy posted about sounds pretty delicious.

Jan 24, 2015
bear in Greater Boston Area

What are some of your favorite kitchen tricks that you'd be hesitant to admit to foodies?

Great tip, foodie. I'll give it a try.

Jan 24, 2015
bear in Home Cooking

What are some of your favorite kitchen tricks that you'd be hesitant to admit to foodies?

Hey, if it's good enough for chefs of Anne Burrell's and Sara Moulton's caliber, no need to keep it a secret! They work really well.

http://www.foodnetwork.com/recipes/an...

http://www.foodnetwork.com/recipes/po...

Jan 24, 2015
bear in Home Cooking
1

What are some of your favorite kitchen tricks that you'd be hesitant to admit to foodies?

Thanks, grey. Added to Pepperplate.

Jan 24, 2015
bear in Home Cooking

What's for Dinner - #345 - the Winter Doldrums Already? Edition

Thanks, foodie. We are definitely watching the reports! They are down in the Taunton area, so those conditions will be key. I hate for our friend to go to the effort to make lasagna and then have us cancel, but I'm sure she'll understand. We have a nice bottle of red ready to go.

Jan 24, 2015
bear in Home Cooking

What's for Dinner - #345 - the Winter Doldrums Already? Edition

It's pretty snowy here in the Boston area this morning. We're supposed to be heading out to visit old friends that we haven't seen in more than 25 years tonight for a lasagna dinner, so hopefully the storm will wind down before then. Last night was a quick sausage, tortellini, spinach and tomato dish while we watched a fun and quirky movie, "In a World..."

Thursday night son #2 came over and we put together some Italian subs (Southeastern Massachusetts term and style) with excellent cured meats from a wonderful deli/produce store nearby, pickled onions and some tasty toasted fennel and garlic vinaigrette that my son threw together. Not the healthiest of meals, but delicious.

If we can't make it to our friends' tonight, dinner will probably be penne with vodka sauce, inspired by Berheenia, with Italian sausage from the freezer on the side.

What's for Dinner - #345 - the Winter Doldrums Already? Edition

Beautiful.

Jan 24, 2015
bear in Home Cooking
1

What's for Dinner - #345 - the Winter Doldrums Already? Edition

Yum.

Jan 24, 2015
bear in Home Cooking

What's for Dinner - #345 - the Winter Doldrums Already? Edition

So what did you think of the recipe? I made it the other night and we enjoyed it (posted on the last WFD thread.)

Jan 24, 2015
bear in Home Cooking

What's for Dinner - #345 - the Winter Doldrums Already? Edition

Those eggs are perfectly cooked! So pretty.

Jan 24, 2015
bear in Home Cooking

What's for Dinner - #345 - the Winter Doldrums Already? Edition

Gorgeous as usual, SobaAddict.

Jan 24, 2015
bear in Home Cooking
1

What's for Dinner - #345 - the Winter Doldrums Already? Edition

Here's to your new place and your creative use of pantry/fridge items!

What's for Dinner - #345 - the Winter Doldrums Already? Edition

That eggplant sounds really good, B., and I'm always looking for vegetarian recipes that we all find satisfying since my son is vegetarian and my husband and I are pretty much omnivores. This one fills the bill.

I haven't made vodka sauce in a long time, but always keep a bottle of vodka in the freezer for pastry so it's a great fall-back meal, and usually have some heavy cream hanging around waiting to be used up. Thanks for the reminder.

Jan 24, 2015
bear in Home Cooking

What's for Dinner - #345 - the Winter Doldrums Already? Edition

Thanks, Gio. I added it to Pepperplate. Sounds simple and delicious.

Jan 24, 2015
bear in Home Cooking
1

Paris Bakery Hmart Central Raspberry Almond Croissant - WOW!

Tweetie, I'd be careful with anything from Tous Les Jours. The use, or at least used to use, margarine. Paris uses butter.

Jan 24, 2015
bear in Greater Boston Area

Top Chef Boston – Ep. #10 – 01/07/15 (spoilers)

I attended an afternoon retirement party there and everything was lovely despite the small kitchen. It was a fitting tribute to the retiree.

Jan 24, 2015
bear in Food Media & News

Not tonight - I have a haddock

I love haddock either lightly dredged in simple seasoned flour or dipped in flour, egg and then seasoned bread crumbs, and then fried quickly in hot oil or an oil/butter combo. it's definitely best eaten right away while the coating is still crispy. Turning can be tricky, but if it breaks it tastes just as delicious!

Jan 23, 2015
bear in Home Cooking