Amy_C's Profile

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waterfront rehearsal dinner ideas?

I'll keep Ray's on the list and am still considering the picnic tables at Discovery Park for example. I ideally want to find something covered in case it rains. The yacht club is a great idea. Gingershelley, was that the Elliot Bay yacht club?

Mar 29, 2012
Amy_C in Greater Seattle

waterfront rehearsal dinner ideas?

We have a lot of out of town family and guests coming and I've so far been unsuccessful in finding an affordable venue for an informal dinner. I was hoping to find a venue that shows off some kind of waterfront view ideally with access to a patio or beach or something.

We have two options, renting a venue and getting outside catering. A venue alone has proven to be difficult. The second being a restaurant like Ray's, Maximilien's, or Salty's.

I'd like to keep it under $1000 for 30 people sadly I don't think that's going to happen. I'd reserve a picnic shelter in Discovery Park or Magnuson but the weather in May is too unpredictable.

Any recommendations?

Mar 29, 2012
Amy_C in Greater Seattle

crab meat in SEA

Glad to hear good things about the crab meat at MM, I luckily live a few blocks from one. I'll check out University Seafood too. Thanks!

Jul 07, 2009
Amy_C in Pacific Northwest

crab meat in SEA

Where's a decent place to get crab meat for crab cakes in Seattle without having to travel to Pike Place? Are the cans of refrigerated crab meat sold in Trader Joe's any good?

Jul 06, 2009
Amy_C in Pacific Northwest

brewing earl grey for cake

The recipe doesn't call for milk/cream or melted butter so I don't think I can infuse that way but I will try the room temp steep for 24 hours. I've never seen fresh bergamot but I'll keep an eye out for it. I saw some Stash double bergamot earl grey so that is worth a try as well.

Apr 09, 2009
Amy_C in Home Cooking

brewing earl grey for cake

I'm making an earl grey chocolate cake and I'm wondering what would be the best way to brew a really potent earl grey tea for the cake. So far I've tried 2 tea bags in 3/4 C of hot water and 3 bags in the same amount steeped for about 10 minutes. Strangely enough the 2 tea bag tea translated better in cake than the 3 bag version. Maybe that was just a fluke. Would it be more potent to let the tea mix start with a hot brew, cool to room temperature, and steep overnight? What is the best way to harness all of the bergamot flavor without destroying the flavor? Thanks for the help!

Apr 09, 2009
Amy_C in Home Cooking

What are some ways to cook spaghetti squash? savory or sweet

My favorite preparation is making a cold dish seasoned with green onions, salt, and sesame oil. It's very important to not overcook the squash and keep it as crisp as possible.

Cut the squash in half, scoop out the seeds and stringy stuff, and steam it until a knife can go through the flesh but still meets resistance (if the knife goes in without any resistance then the squash has overcooked and will be too mushy and soft). Scoop out the squash, keeping the strands as long as possible, into an ice water bath. This will stop the cooking and help crisp up the squash. Break up the chunks into individual strands. Then using your hands, take handfuls of the squash and squeeze out all of the water. Set it aside in a bowl.

Heat up some oil in a skillet over medium heat and add some chopped green onions to bloom the onions in the oil. Take the pan off heat, add in the squash and mix it thoroughly with the green onion oil. Add some sesame oil, a pinch or two of sugar, and season with salt.

Chill in fridge and serve cold.

http://nookandpantry.blogspot.com/200...

Jan 25, 2008
Amy_C in Home Cooking

Buttermilk in No Knead Bread

Quick question about no knead bread. It is possible to get a faux sourdough flavor in the bread by replacing some of the water with some buttermilk? If so, how much should I use? Will there be any adverse reactions with the buttermilk after the long 18 or so hour rise?

Oct 13, 2007
Amy_C in Home Cooking

Duck with Crispy Skin?

I can't decide between the Saveur 5 hour duck or the steam, then roast method. Which method would yield the crispest skin? And I can't seem to find the actual Saveur recipe (found a link on the forums but it didn't work), does anyone remember the recipe?

Sep 07, 2007
Amy_C in Home Cooking

Soup buns in Vancouver BC

Thank you thank you! After a little more research last night, I think I might be leaning more towards Chen's. It's good to know the menu items are available at all times, since we're driving up, we're looking for a place to eat for dinner with a reasonable wait time.

I read that Shanghai Wind has new management and the old owners moved to Shanghai Wonderful. And Shanghai River is a bit pricey. Hmm... still need to do a bit more research. Thanks again!

Sep 04, 2007
Amy_C in Western Canada Archives

Soup buns in Vancouver BC

My family is driving up to Vancouver from Seattle in a few days and being Shanghai natives, we're looking for a place to enjoy some xiao long bao. I've read recommendations for Shanghai River, Shanghai Wind, and Chen's Shanghai Restaurant. Which place has the most affordable soup buns? Do these restaurants serve the dumplings for dinner or is it lunch only? Since we're driving up from Seattle, calling to make a reservation might be difficult so how busy are these 3 places, especially on a weekend night?

Thank you Chowhounders! My tummy thanks you!

Sep 03, 2007
Amy_C in Western Canada Archives

nutella recipes?

Nutella Brioche French Toast. One of my favorite breakfasts, big scoop of nutella sandwiched in between 2 slices of brioche, cooked in butter, then topped with powdered sugar.
http://nookandpantry.blogspot.com/200...

Nutella Brownies, topped with some hazelnuts.
http://nookandpantry.blogspot.com/200...

I love Nutella so I'm always trying to think of ways to use it. Cake fillings, Nutella ice cream, Nutella with pastry cream mixed with whipped cream as a filling for cream puffs or eclairs (good substitute for the praline cream needed for paris brest).

Aug 25, 2007
Amy_C in Home Cooking

How do I make PERFECT scrambled eggs?

I add about a tablespoon of milk per egg, then I beat with a fork until it looks evenly mixed. I use a small skillet (8in) for 2 - 3 eggs and heat it over medium - medium high with a scant tablespoon of butter. Salt and pepper the beaten eggs, then add it to the pan after the butter stops foaming. I push the eggs around, folding and lifting the cooked curds to the center and tilt the pan so that the uncooked egg runs to the sides and cooks. Then when the eggs are still wobbly I take them off the heat. (I like a bit of white truffle oil on mine but this is optional). Cooking time is maybe 1 minute?

Aug 07, 2007
Amy_C in Home Cooking

Looking for a muffin recipe using buttermilk

Thank you for the recipes, all three look great. I'll also try subbing buttermilk for sour cream in my regular recipe. Thanks again!

Jul 31, 2007
Amy_C in Home Cooking

Looking for a muffin recipe using buttermilk

I've been using Cook's Illustrated recipe with sour cream as my muffin base. I have a hankering for muffins but no sour cream, only buttermilk. So fellow chowhounders, I'm in search of a delicious muffin recipe that uses buttermilk. Thanks for your help!

Jul 30, 2007
Amy_C in Home Cooking

Somewhat romantic birthday picnic food ideas

All these ideas sound fabulous! Lobster is out of my budget though unfortunately. :(I think I will definitely pack some sushi and cold noodles (how can I forget noodles, they're a Chinese tradition!), and prosciutto and melon sounds good too. I think I remember reading that oysters are only good in months with "r"s?

I think I'll swap wine for a sparkling mango lemonade (I have a really low tolerance for alcohol).

Truffles and cream puffs sound great.

Thanks again for the help!

Jul 10, 2007
Amy_C in Home Cooking

Somewhat romantic birthday picnic food ideas

The sandwich sounds great and I love the idea of filling the strawberries with mascarpone!

Jul 08, 2007
Amy_C in Home Cooking

Somewhat romantic birthday picnic food ideas

My bf and I are celebrating our birthdays together with a somewhat romantic picnic in a few days. I have the picnic basket but what should I put in?

Here are some of my ideas so far:
Chicken liver pate (can anyone recommend a good recipe) with cornichons and some nice bread.
Small sandwiches or wraps
Roasted tomato tart
Fruit and cheese plate

Desserts:
I'll be baking a cake beforehand so I'll bring a slice or two of that. But I'm very fond of sweets so I'm open to more suggestions.
Eclairs maybe?

I'm really excited but I'm drawing a blank on what to make. Thanks in advance for the help!

Jul 07, 2007
Amy_C in Home Cooking

Extra Egg Whites?

Meringues, angel food cake, chiffon cake, pavlovas, egg white omelette, mousses and souffles that feature more egg whites all come to mind. You can also freeze the egg whites in an ice cube tray.

I usually beat a whole egg when I bread something.

Jul 07, 2007
Amy_C in Home Cooking

Leftover Egg Yolks?

Custards like flan or creme brulee, pastry cream, and homemade ice cream. I've seen ice cream recipes that call for 4 - 10 egg yolks.

Jul 07, 2007
Amy_C in Home Cooking

Recipe for Qian Ceng Bing

It's very cookie like, lightly sweet, flaky and crunchy with lots of layers. There are a few black sesame seeds embedded in the cookie.

Jul 05, 2007
Amy_C in China & Southeast Asia

Seattle: Fruit Stand in Wedgwood

Is a 1/2 flat 6 pounds? If so, that's a really good price. I hope I'll have the chance to go before they close. I'll take a look at the fruit van next to the strawberry stand too. Do you happen to remember the name of the strawberry stand farm? I'm trying to find a number I can call to ask how long they'll be open for the summer. Thanks for the help!

Jul 05, 2007
Amy_C in Pacific Northwest

Seattle: Fruit Stand in Wedgwood

I passed 2 fruit stands today in Wedgwood, North Seattle around 77th I think. I didn't catch the name of the farm or any info but is anyone familiar with this fruit stand, in particular, how's the quality of their strawberries and how much they cost? I'm debating if I should make the trip down there again.

Jul 05, 2007
Amy_C in Pacific Northwest

Recipe for Qian Ceng Bing

Does anyone have an exact recipe for qian ceng bing (the specialty of Fenghua)? It's a flaky, many layered cookie that has black sesame seeds. I tried Googling for one and I turned up nothing. I'm guessing it has wheat flour, black sesame, and lard? It seems like the dough would be similar to a pate brisee.

Jul 01, 2007
Amy_C in Home Cooking

Recipe for Qian Ceng Bing

Does anyone have an exact recipe for qian ceng bing? I tried Googling for one and I turned up nothing. I'm guessing it has wheat flour, black sesame, and lard?

Jul 01, 2007
Amy_C in China & Southeast Asia

Essential Bakeware

Right now I rarely use my 9x13 since I cook for 2. I use my 8x8 a lot though.

I'm definitely going to buy a springform and some tart pans (not sure about the size yet). I'm still undecided about the cake pans and the xlarge and mini muffin pan. I've ruled out the tube pan.

I originally intended to buy the mini muffin pan for small hors d'oeuvres (like proscuitto cups) cookies and candies.

Thanks for the advice, I'll look into getting those other products too like the silpats. Right now I have to pick and choose what pans I really need since I have a beginner's kitchen and I'm also short on space.

Jun 17, 2007
Amy_C in Cookware

Essential Bakeware

I love desserts and baking but I'm embarrassed to admit that my bakeware selection is extremely limited. Currently I own a square and loaf pyrex, a muffin tin, and 2 cookie sheets. With Amazon's 4 for 3 sale, I'm looking to buy some more baking pans but I'm not sure what's useful and what's unnecessary. So I'm wondering if chowhounders can offer some suggestions about bakeware. I usually only bake half a recipe because a whole recipe is too much.

Things I'm looking to buy:
- Mini tart pans. It seems like the concensus is the light surface is better than dark nonstick surfaces that browns too quickly.

- Springform
I'm wondering if it's possible to bake say, an entire cake batter in the springform, then cut the cake in half rather than baking it in 2 cake pans. I don't see myself baking many cakes in the future so I'm skipping buying a set of cake pans.

- Xlarge muffin pan
Similiarly, another idea I had about cakes was bake some large cupcakes, cut off the dome, turn them upside down, cut the cake into 2 or 3 slices, then frost and fill it like a regular cake and make small mini cakes. I wonder if these can also bake mini angel food cakes.

- Angel food cake pan
Unless there's another way to bake angel food cake.

Mini Muffin Tins
- Are these really that useful for anything other than mini muffins, they look awfully cute.

Pastry decorating kit
- Any specific brands or things I should look for?

Are there any really important pans that I'm overlooking?

Jun 16, 2007
Amy_C in Cookware

WHAT shall I do with all this marscapone?

Swirled into brownies. Mmm....

http://www.foodandwine.com/articles/l...

Jun 10, 2007
Amy_C in Home Cooking

Tamarind paste - what to do?

On a similiar note, I have been looking for tamarind paste for a long time at my local 99 Ranch and I can't seem to find it. Everyone I ask directs me to a different aisle or says they don't have it all together. What items would it be shelved next to? Is it refridgerated?

Jun 10, 2007
Amy_C in Home Cooking

Buttermilk Specialities?

I *think* you can freeze buttermilk and save it for future uses, it might seperate so it'd be best for baked goods and maybe marinades.

Jun 04, 2007
Amy_C in Home Cooking