knitterbetty's Profile
Butter bonanza recipes: Confections of a Master Baker
Gee, thanks! All these years,t hought that the yeast batter with apples on top was apfelkuchen. Live and learn!
Butter bonanza recipes: Confections of a Master Baker
Too bad! So I googled apfelkuchen and all the recipes seem to use baking powder. Isn't it a yeast batter?
Butter bonanza recipes: Confections of a Master Baker
Your memories of Yorkville brought back mine, I was a child of 11 back in 1940 when we lived there for a few years. I gazed longingly at Cafe Geiger but was never there. I'm only two hours from there now, maybe I should fulfill my dream....or, maybe make apfelkuchen, for a starter! Thanks for the book tip, nothing more fun than a memoir about cooking or baking.
Sides with shrimp jambalaya??
Help: Cooked out after holidays but having a birthday dinner party next week, menu: red lentil soup, shrimp jambalaya, chicken and chorizo paella, birthday cake. What sides: daughter can make a killer cole slaw, is that OK with rest of meal. Also, potato rolls or cornbread? Any other suggestions? Easy stuff, please! thanks
What is this: pork loin country style rib end
I just tasted it and it is SO good! I used ketchup, of course,worchershire (sp), hot sauce, chili powder, celery seed, brown sugar, I forgot what else, I got it from some internet site. I do like pork with apples and onions, I never thought of using the sparkling cider, good idea. I can tell you are an adventurous cook, thanks for all the good info! I feel as if I've made some major discovery, at age 82 it's fun to find something different, I think I'll go make some skillet cornbread to go with it. thanks again!
What is this: pork loin country style rib end
I agree. I'm very excited about this. I found a recipe for the crockpot, I made a barbeque sauce, sliced green peppers and onions , and put them in. The recipe reviews mentioned boiling the ribs for thirty minutes to render out some of the fat, so I did that first. So now I can just wait till six o' clock tonight! What's this recipe with champagne sauce? Also, the ale you mentioned...I'd like to try that. What's that chili pepper, is that a hot pepper or a spice? You don't brown them first, do you?
What is this: pork loin country style rib end
Wow, thanks for a lot of great info. I bought them because they were pretty inexpensive, and I couldn't find a small boneless pork loin. So I think I'll try braising them also, I live alone but like to cook , a one pot meal sounds good to me. thanks.
What is this: pork loin country style rib end
Thanks so much! I'm gonna just roast them with apples and onions. I see them a lot here in NJ. Very interesting, a big help!
What is this: pork loin country style rib end
I bought what I thought was a boneless pork loin. Instead, I have four pieces, each about six inches long: pork loin, country style rib end. What is an easy way to cook these? Can I just bake them like I do my boneless pork. thanks!
Spaetzle [moved from Boston board]
You're so right. Sauteed in a bit of butter, they get crispy and are divine. My hungarian mother would put the dough on a plate, scraping off chunks into the boiling water with a knife. Important help: every once in a while, dip the knife in the boiling water , it helps , don't know why. Fast and easy. Trying to get it thru a colander is a pain, I tried that once, never again.
Should I Join Costco?
Thanks, everyone~ As a result of this thread, I went online and realized I can get my cat's medications cheaper than Target! I'm about to join, although in NJ apparently one doesn't have to be a member to take advantage of the optical and pharmacy sections.
Educate me: ravioli
Don't ask me to make my own. It's too hot! So I grabbed some frozen cheese ravioli, made my own sauce. Result: no flavor. Questions: Does the flavor of ravioli depend on the filling? ( that seems kinda sensible to me) Is there such a thing as a really good ravioli in the supermarket? When it's cooler, is making your own ravioli worth it? If so, can you use those wonton wrappers? thanks!
What are you making right now?
I've used red lentils for good soup, have heard of green lentils, but never used them. Are they super wonderful?
My whole wheat pasta was really really blah...bland & tasteless
I'm going to make this for the first time. Do you turn the heat off after you top with the baby spinach, or do you turn over the whole thing so the baby spinach is covered by the pasta? thanks. I'm another fan of Barilla Plus.
Mark Bittman: Expert in Residence!
I'm having so much fun too. Here's my idea: A BITTMAN BOARD on chowhound. It would be something he could answer at his leisure, even if it took months. That way we'd never lose his presence. We''d never be impatient, or wonder why no response, we'd be just grateful for the few crumbs of attention he'd throw us now and then. Every time I make a tortilitta, my 81 year old voice yells: thank you Mark Bittman!
Freezing bread for meatballs
I soak my bread in warm milk, as in Marcella Hazan's recipe. But I like the idea of adding ricotta. How much do you add to a pound of ground meat?
Heirloom tomatoes
Yes, I'm gonna stick with NJ, thanks, lauragrace and everyone else. They weren't labelled specifically, sign just said: Heirloom. Neither a supermarket OR a farmer's market, an upscale nursery/produce store, I regularly shop their specials , their corn was fabulous, melons sweet when they said sweet, etc. They looked just like the local tomatoes. Someone ,mentioned Brandywine, I tried growing one but the woodchuck ate it. Such is life. Guess I've have to get my BLT kicks with local and of course my wonderful potato white bread. thanks again
Heirloom tomatoes
OK, all my super gourmet friends, question: are heirloom tomatoes worth 4.99 a pound as against my local New Jersey tomatoes, 2.29? Both looked great at the market yesterday, potato bread is rising for the BLT with the local. Am I missing a taste thrill?
Mark Bittman: Expert in Residence!
Thanks~ I'm headed for that website. The tortillita is a great quick pancake, no eggs, half chickpea flour/half AP, shrimp or other addition, herbs, liquid. Three minutes each side, comes out crispy. MB had a column on it, and a great video as well.
Mark Bittman: Expert in Residence!
Hey, thanks! I LOVE your tortillitas, was just curious about why chickpea flour. Gonna make vanilla extract. Figure if I can make limencello, I can make extract. Your columns make my day!
too hot to cook
Tomato/zucchini gratin in the toaster oven. Layer tomato and zucchini, drizzle olive oil and grated parm on top, bake. Some people put sauteed onion/garlic on top but that's using stove. Yummy. Maybe boil some frozen shrimp for protein.
Mark Bittman: Expert in Residence!
About budget kitchen essentials: is there such a thing as a cheap mandoline that works OK? Also: vanilla extract is so expensive. Is imitation too awful to use, ever? Is saffron really worth the expenditure? I love your tortilitta recipe, make it a lot, often wonder if I'm making it too thick. Is it supposed to be really crispy? Also wonder why it's half garbanzo bean flour, I don't taste any different flavor. thanks!
NYTimes Turkey meatloaf
It was pretty simple: one pound of ground turkey, mixed with one pound of sausage taken out of the casing. Take One cup of fresh breadcrumbs, add one quarter cup of milk ( I think I added a bit more) one T. fresh rosemary and about 6 cloves of minced garlic, Lots of salt and pepper and then add the meat, taking care not to mix it too much. shape into a nine by four inch loaf, drizzle 2 T olive oil over and bake at 450 for 25 minutes, turning once. Take out of oven, drop temp to 325, then return to oven for another twenty minutes or until internal temp is 150. They had you make a tomato sauce while baking the first time, by sauteing 4 strips of chopped bacon in 2 T oil, adding one chopped red onion, one 28 oz. can of whole tomatoes, 3 more chopped garlic cloves and a cup of red wine. I didn't have wine so added the juice from the can. This sauce is then spread over the meat loaf when it goes back a second time. Honestly, I think any good tomato sauce would do it, that sauce has a lot of fat in it and the meatloaf itself has such a nice flavor that I can do without the extra fat in the sauce. . I did use sweet turkey sausage, the recipe just said italian sweet sausage. I can't say it's the lightest meatloaf I ever made, but that turkey sausage does give it a nice tang, and it has no egg in it.
NYTimes Turkey meatloaf
It really WAS good. Funny, the lack of egg didn't seem to matter. Just a cup of bread crumbs, some whole milk, pound each of the meats, salt and pepper. I did add a tablespoon of chopped rosemary but I never tasted that. It also had a lot of garlic... like 6 minced cloves. I use turkey all the time in Marcella Hazan's meatballs, and they do come out light. I know that the lack of fat makes a difference. Gotta check the fat content of the turkey sausage. Maybe it's higher than pure ground turkey.
NYTimes Turkey meatloaf
Sunday NYTimes had a turkey meatloal, one pound each of ground turkey and italian sausage, ( which you took from casing and added to turkey). I subbed turkey sausage . Pretty nice flavor, no egg, baked for a bit and then baked more with tomato sauce on top. Never did that meat mix before, the sausage gave it a great flavor. Has anyone else used that kind of a mix for meatloaf?
Lowfat ice cream recipe?
I also did Mark Bittman's ice cream, I added chopped up sweet cherries to the vanilla base. He's pretty specific about the thickening process. Note the mocha gelato recipe didn't mention checking for thickening, etc. Comments?
cheese blintzes
Thanks So much, I did find it very helpful. I'm going to do the watermelon salad which I make all the time, I'm making a three berry fruit sauce as well. thanks to others for their suggestions, too.
cheese blintzes
I'm making cheese blintzes for a small lunch party. Any suggestions as to what to serve with it? I soup appropriate? How about fruit salad for dessert? Any suggestions about interesting toppings for the blintzes? thanks.
Easter Menus!
Here's my menu:
cream of watercress soup
butternut squash lasagne and roasted stuffed pork loin
red cabbage , also green beans
green salad , potato rolls
fresh fruit salad
two gallettes: apple and probably plum
semi freddo ( made and resting in the freezer)
