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jayhay

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Posts posted by jayhay

    Dinner! 2007

    in Cooking

    Posted

    Everything looks so delicious! Ann, how do you & Moe keep your weight down, eating like that every day? Do you have a secret?

    Marlene, I see you're using kitchen twine for your trussing. I seem to remember you've used "food loops" before. Any reason why you don't use them now? I only ask because I was just given some, & have yet to try them out.

    wine sauce for salmon wellington

    in Cooking

    Posted

    I'm having a dinner party tomorrow night, & would like to make as much ahead as possible. I've prepared the rice & the spinach layers, & am planning to wrap the fillets in phyllo tomorrow morning.

    Can I make the following wine sauce now, or will it separate when I reheat it?

    1/4 cup white wine vinegar

    1/4 cup white wine

    2 TB minced shallots

    S&P

    2/3 cup butter, cut into 1/2" cubes

    1TB chopped fresh herbs

    Reduce first 4 ingredients & boil for 5 minutes, or until reduced to 2 TB. Reduce heat...add butter a few at a time, vigorously whisking, until thick & smooth.

    I haven't made this recipe before, so am a little anxious with 8 women coming over....

    eG Foodblog: Ling & HhLodesign - The cool kids at Belltown Lofts

    in Food Traditions & Culture

    Posted

    Thanks to both of you, Lorna & Henry, looking forward to the next installment!

    I looked up your previous blog Lorna, & I'd say your cupboards are a little better stocked these days..... :laugh:

    ...........................................

    Ling wrote:

    "I'm still full from last night's dinner, but here's a look in my pantry/fridge:

    -7 cans of tuna (no-name brand, 87 cents a can)

    -1 can of sliced mushrooms (generic brand that I bought at 4 cans for a dollar)

    -a few eggs

    -1 tired-looking piece (head?) of brocolli

    -a couple packages of low-calorie jello (generic brand, on sale at 6 boxes for a dollar)

    -some Diet Pepsi

    -1 can of sardines in tomato sauce (79 cents a can)

    -3 or 4 frozen dinners (on sale at Safeway...these have been sitting in the freezer for months!)

    -1 jar of Healthy Choice tomato sauce (also bought on sale)

    Sadly, that's about it."

    Fried Cod Fish Tongues

    in Eastern Canada: Cooking & Baking

    Posted

    I don't have a picture, but I have eaten them.

    We were in Newfoundland a couple of years ago, so had to try the local delicacy. Once was enough for me!

    Although I loved the pork cracklings that came with the dish, I couldn't stand the gelatinous nature of the tongues.

    My husband loved them though, so maybe it's just me... :blink:

    salad croutons

    in Cooking

    Posted · Edited by jayhay (log)

    Thanks everyone!

    Badiane, I was hoping someone connected to TLG would check in. I don't know if they're still catering, but the bistro/deli on 5th (?) isn't operating anymore.

    Loved your note on the bottom of the recipe! :laugh:

    salad croutons

    in Cooking

    Posted

    Thanks Pam.

    My friend has tried the recipe given in Susan's "Mama Never Cooked Like This" book, but she says it doesn't compare.

    I see you use only butter, not olive oil, maybe that's the secret.

    salad croutons

    in Cooking

    Posted

    There was a store-front run by a caterer here in Vancouver called the LAZY GOURMET. They had the best croutons - very garlicky & herby. A former resident of Vancouver has a craving for them & has asked if I can come up with a similar recipe for her.

    Any really good recipes?

    Martha's Hummingbird Cake

    in Pastry & Baking

    Posted · Edited by jayhay (log)

    I'm thinking of making Martha Stewart's Hummingbird Cake with Cream Cheese Frosting for a birthday party.

    Has anyone made it before?

    http://www.marthastewart.com/page.jhtml?ty...MSL&site=living

    http://www.marthastewart.com/page.jhtml?ty...rue&resultNo=15

    It will have to be made the day before, as I'll be taking it to a cabin several hours away from my home.

    We'll be arriving near suppertime, so I would like to frost the cake at home .Do you think the icing will hold up to the drive? I'll put it in a foam cooler, but don't know if that's cold enough.

    Yorkshire Pudding

    in United Kingdom & Ireland: Cooking & Baking

    Posted · Edited by jayhay (log)

    I bought a couple of special Yorkshire pudding tins, thanks to seeing Marlene's elsewhere on eGullet.....(just one of her many toys that I covet :raz: )

    Anyhow, I've used them twice, & would like a little advice.

    What size recipe would you use for 12 of these large cups? How long do you bake them, at what temperature, & how high do you fill each one?

    The reason I ask, is that I tripled my usual recipe( 1 c flour 1 c milk, 2 eggs, pinch of salt), because of the new pans' large size. Filled them 3/4 full & baked at 425 for about 20-25 minutes. The result was a nice high pudding, but quite soggy in the middle.

    Too much batter in each one? Not cooked long enough? Temp?

    Must say, not one was left though....

    Vancouver/Western Canada Ingredient Sources Topic

    in Western Canada: Cooking & Baking

    Posted

    Hi all.  I'm a long-time lurker, first time poster.  :smile:  I've enjoyed browsing through all these topics and have discovered lots of new places to try (sadly for my waistline).

    I've tried searching through previous threads but haven't found what I'm looking for.  I'm wondering where I can purchase packaging for cookies/cakes so that stuff I make and give away can look more presentable.  Maybe something like the plastic bags Thomas Haas' Sparkle Cookies come in, or even just those plain clamshell containers they use in supermarket bakeries.  Anyplace in the Vancouver/Richmond area would be much appreciated.

    You might try Michael's in Richmond.

    Beef Short Ribs -- The Topic

    in Cooking

    Posted

    This is the recipe I'm using

    http://www.epicurious.com/recipes/recipe_views/views/233706

    It calls for 2 cups of wine, 3 cups broth & 2 cups canned tomatoes. Is that too much liquid? Also calls for leaving the lid ajar at first, then off altogether, which I did yesterday. I did them in the oven, not on the stovetop. Is that the problem? (I did put the lid on when I cooked in the oven for a further 2 hours today. )

    So, another 2 hours for a total of 6 hours?

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