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Genkinaonna

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Everything posted by Genkinaonna

  1. I'm hitting the thrift stores today (it's my birthday so the kids will just have to come along and not complain) to find some little cups for soup for Thanksgiving, as well as some interesting serving pieces. We'll see how it goes and I'll post if I find anything really interesting! I'd LOVE a bitty cast iron skillet like that! The only one I have is pretty large and unwieldy, so I don't use it as much as I probably should.
  2. Very cool! Can't wait to see what you have in store for us this week. Simple comfort food sounds great to me, looking forward to some new recipe ideas! No pressure though!
  3. The sandwich today...was in cookie form! Chocolate chip walnut sandwich cookie with cream cheese filling...Happy Sandwich Day! What can I say, my husband wanted Korean Grilled Chicken for dinner...
  4. Genkinaonna

    Dinner! 2011

    Ok, everyone to Scotty's for dinner tomorrow!
  5. Genkinaonna

    Deviled Eggs

    I would say it was darn close to the taste of a caesar salad. Since it is a Caesar egg, I would think that subbing parm and lemon would be totally fine...I just happened not to have either ingredient, and so opted for pecorino and white wine vinegar. The only thing I would say is that it's a little salty...but I thought in a good way. Here's the recipe...approximately, I actually eyeballed it so if the proportions are off a little feel free to mess with them . Caesar Deviled Eggs 6 eggs 2 tsp anchovy paste (I use the stuff in the toothpaste type tube) 2 tbsp finely grated pecorino romano cheese 2 tsp worcestershire sauce 2 tbsp olive oil 2 t dijon mustard 2 T mayonnaise (I used hellmans, called best foods brand on the west coast) 1 T white wine vinegar 1 clove fresh garlic, crushed Place eggs in a saucepan and cover by one inch with cold water. Place pan on heat and bring to a boil. Once water reaches a boil, turn off and cover, leaving eggs in the water for 10 minutes, then remove eggs to an ice bath to chill. When eggs are fully chilled, peel and slice in half, removing yolks to a bowl. Add anchovy paste, pecorino, worcestershire, mayonnaise, dijon, white wine vinegar, olive oil, and crushed garlic to egg yolks. Use a fork or whisk to mix until mixture is smooth and lump free. Pipe egg yolk mixture into egg white halves, slightly overfilling each half. Garnish with micro romaine leaves (super easy to grow in a shallow pot on a balcony, mine came from the garden) and bread crumbs fried in olive oil until crispy and brown. Hide from family and eat all 6. Repeat. : )
  6. If I didn't think it would cause major marital discord to bring yet another appliance into the house I'd get a sandwich press. As it is I have to muddle along with smooshing sandwiches in need of toasting between two cast iron pans. Xili-I honestly don't think I've ever had mortadella, I always get sidetracked by the prosciutto at the deli counter Andi-Did you know that it was National Sandwich Day tomorrow? Or you are you just that prepared for sandwich making all the time...lol...
  7. Oh yeah, I had some other ones too, but I couldn't fit them, my food coloring marker was too thick! My personal favorite was, "all mommy wanted was a backrub!"
  8. While looking up more info on Deviled Egg day (today) I discovered that tomorrow is National Sandwich Day...so what's on the menu?
  9. Don't forget alcohol! It's truly an all in one dessert. I got hit up (at the last minute, of course!) to make a cake for a baby shower. It's a red velvet cake with cream cheese frosting. I got to use up some random little bits of blue sprinkles I had laying around too, so all in all I'd call it a success.
  10. Genkinaonna

    Deviled Eggs

    Deviled egg win! I made a Caesar flavored egg...I think I got the essential Caesar salad flavor, and I had some teeny tiny romaine leaves in the garden so it was meant to be. I mixed the yolks with grated Pecorino Romano, anchovy paste, pureed garlic, worcestershire sauce, dijon mustard, a little bit of mayo, and some olive oil.
  11. Genkinaonna

    Deviled Eggs

    To the kitchen I go! I didn't want to do anything productive today anyways...
  12. What about a cocoa nib brittle? That's one of my favorite go to garnishes, mainly because you only need a little on the dessert and the rest gets eaten while you're cooking ...
  13. A bottle of Skyy and a bottle of Everclear. Making vanilla extract, not for drinking, but this is the first time I've had something to reply with!
  14. Wow you're so lucky to have access to such amazing produce...this time of the year it's strictly squash and apples here...lol... I would love to get my hands on some of that sugar cane. I remember chewing on swizzle sticks made of sugar cane when I was a kid, but I haven't seen any that wasn't moldy around here.
  15. I think that the pumpkin is critical...if your pumpkin isn't ideal (ie, watery, stringy, etc...and some times it's hard to tell until you eat it) you'll end up with a decidedly subpar product. I think the filling could easily be stuffed into acorn squash to great effect. I stuffed mine (made it last week) with french bread, prosciutto, lots of garlic, cream, thyme, green onions, and a mixed milk cheese cheese with a texture similar to parm, whose name escapes me at the moment. It was really good, very autumnal. This week I'm making the 20 minute honey glazed duck breasts...I've never cooked duck before so hopefully I don't end up messing up $14 worth of meat!
  16. Sooo excited! Can't wait to see what delicious treats you'll be stirring up for us this week!
  17. I like the Apricot and Ginger Chocolate Loaf cake. I've made it both with and without the ginger and apricots, and substituted nuts for the apricots, and homemade candied cherries for the apricots and generally messed around with it a bunch. It's always good, especially with coffee. I've also had really good luck with the chocolate macaron recipe. Of course, it goes without saying, we want to see what you actually end up making!
  18. One of the places I had drinks during my blog week had ice spheres similar to this, but they froze bitters in theirs and made them in house. They do look cool in drinks, but for $5.00 a piece, they better come with someone to make me breakfast the next morning!
  19. I like the Gisslen Professional Baking version. It was our textbook in culinary school and it just seems to be really forgiving of modifications like adding flavorings, etc, without losing the feel of being a madeleine. The one from Baking from My Home to Yours tasted good, just not like a madeleine to me. I don't think I've made the one from the Professional Pastry Chef, but pretty much everything else I've made from that book has been very good, so I'd assume it would be a good place to start as well.
  20. Can't wait to follow along this week! I know almost nothing about the wide and varied world of Indian food, and absolutely nothing about Parsi food, so I'm looking forward to learning lots of new and interesting things. No pressure though
  21. Yeah, I actually keep crappy knives next to my good ones so my husband and father WON'T use my good ones...it's like a diversion so my knives stay protected from inappropriate use. But I agree, it's fear. I got over that fear really quick when I was 12 and I almost cut the tip of my finger off trying to use a super dull knife to cut a carrot.
  22. And it's whole grain, and dark chocolate, so it's practically health food! Looks like a perfect breakfast to me...
  23. I second (or third) that! Beautiful bread! I wish mine ever turned out that well!
  24. I forgot about Marche! Love that place! I always end up there whenever I happen to be in Eugene.
  25. In the morning, coffee. No one dares speak to me until I've had my coffee...actually, I just wish this were the case, the kids still subject me to their unending verbal onslaught, but I don't RESPOND until I've had coffee. I almost always have a cup of white tea at the end of the day, as I'm winding down before bed. I like the ritual aspect of measuring, steeping the leaves, heating the cup, straining, etc...it's very calming. I guess I could live without tea, it would be a lot harder to forgo coffee, so I guess that I'm in the coffee camp.
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