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  1. I often make a bean salad with canallini beans, sliced celery, and green onions. I use a dressing recipe written originally for a pasta salad: sugar, dry mustard, cornstarch, and rice vinegar and a little water, cooked till thickened a bit. I have family members who are pre-diabetic, so I tried this dressing with a little artificial sweetener instead of sugar, and it turned out pretty well, but still not quite what I had in mind. Ideas/additions to make this more tasty?
  2. Your cooked dressing for fruit salad sounds delicious. Will try!
  3. Can't believe ten years have passed since I was here looking for a cookbook for beans and grains. Just today I made Priest's Soup from The Versatile Grain and the Elegant Bean cookbook. The soup's main ingredient is brown lentils. I added Mexican seasonings, diced celery and carrots, and a handful of leftover ham bits, but otherwise stuck to the recipe. Very tasty. Neither my husband nor I am pleased with some of our medical numbers from recent check-ups, so...out came the grain/bean recipes. I plan to try more lentil recipes as well as become acquainted with grains and beans I have neve
  4. Thanks for all your help. I've been experimenting with a couple other cooked dressings. I'd love to find a clear, light dressing for a couple of bean salads I make often. I've been using bottled dressings for this, but I like my experiments better so far. Still playing with it. Thanks again. I used to come to eGullet often and got out of the habit. Nice to be back here. Always helpful comments. Thanks again.
  5. lmarshal1


    The three Aldi's near us have all recently been updated and enlarged. They are clean and orderly. I'm very pleased with my purchases there...milk, eggs, cheeses, ham, frozen vegetables, pickles, dried fruit, canned beans, rice, produce. All cheaper than other stores in the area. All quite tasty, fresh. Their cottage cheese is the best I've found, consistently fresh and not mushy/watery like so many. Better bread selection since the store updates. I've tried some of their Germany Week items...pretty good. We went to an Aldi in Dublin at Christmas time a few years back...yummy breads, ca
  6. I am looking for a recipe for what used to be called boiled dressing, even though it wasn't actually boiled. What I'm thinking of contains vinegar and sugar and is thickened with corn starch. It is especially good on mild white beans and in pasta salads. It would work on salad greens and shredded cabbage. Any good recipes that work this way? Thanks.
  7. Someone mentioned Constant Comment tea a while back. Tasty and good memories!
  8. A friend gave us a box of 120 La Tisaniere herbal infusion sachets, long since used up. Boxes of 25 sachets in single flavors are available in the U.S. but are rather expensive, running from around $10 to as much as $23. I see them on line from the UK for from 2 to 4 Euros. We will be visiting France shortly. Is this brand available at French markets at reasonable prices? lkm
  9. I've been given a bag of beets. The beets we love in a variety of ways, but I've been told the greens are good too. Raw in salads? Small leaves only? Stems? Steamed like spinach? How do YOU fix them?
  10. Thanks for all your suggestions. I always keep a canola/olive oil blend and Chinese rice vinegar on hand. I'll start there with a pinch of sugar and a few herbs and see what happens. One of the German salads had dressing that was faintly yellow, so perhaps mustard was part of the recipe. A couple of you mentioned watercress. In several of the German hotel salads we had, what they called "garden cress" was an ingredient. Very tasty, slightly peppery. I haven't been able to find any where I shop, but I did find it in Germany in a shop. Tiny leaves. I may have to grow my own.
  11. Traveling in Germany in April, we ate in three hotels, all of which served fresh green salads with nearly identical vinaigrette dressings that were nearly clear, not oily at all, with bits of herbs, maybe slightly sweet even, just delicious. We thought the vinegar was probably a rice/wine vinegar and the oil very fresh and light. Any ideas for recipes?
  12. Thanks for your suggestions! They all sound good. Thanks too for comments on storing the opened jar. I'll comment later when I've had time to try your ideas. lkm
  13. I have a large jar of Costco sun-dried tomatoes in oil. What do I do with it? Thanks.
  14. Rancho Gordo: Your new press is wonderful! Really a work of art. Thanks, all, for so many tips on making corn tortillas. I'm curious: what else can a tortilla press be used for? Does it work for flour tortillas as well as corn tortillas? Pie dough? Thanks. lkm
  15. I bought a cast iron tortilla press on Amazon last week and am very pleased with it--perfect circles, thin tortillas. I used a dry cast iron pan to cook the tortillas. No problems with any of this, but I'm wondering about the masa to water ratio and the cooking time. The tortillas peeled right off the plastic. The finished product was tasty enough, good corn smell and taste, but the consistency wasn't pleasing and there was no puffing and little browning (not the usual brown spots here and there). Is it one of those things that just needs some practice? Ideas otherwise? Thanks.
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