EliseMF

Ok, I never made it outside to do the Snow Candy, because I had a huge deadline and an editor hovering. But I found this: Sugar Snow and my Pea Soup is DELICIOUS! (sprinkled with Truffle Salt)

Just made pottage of lentils or equivalent! http://elisemeyer.blogspot.com/2011/01/today-is-great-day-for-split-pea-lentil.html

Oh how I loved those books. Its about to snow. Remember when they brought i the pan of snow and poured boiled maple syrup on it? I think I have to try that again. I did it once when I was about 10, and i got a pan of wet diluted maple syrup.... will report. Today is a Great Day for Pea Soup!

I can envision nothing wrong with using those boneless chicken breasts .. as a matter of fact: you might even wish to stuff them before glazing with the apricot/currant preserves .. here is one such recipe... Yet another recipe for Lemon Chicken Cutlets .. replace the dry breadcrumbs called for with matzah meal ... Passover Chicken Milanese is yet another boneless chicken breast option ... scroll down to the luscious Chicken Kiev ← Breading and sauteeing will have to wait for another opportunity-- but the stuffing is a great touch. i just hope that the chicken breasts will not dry out too much- i got skinless ones. i was thrilled to have just found k-for-p currants, so i'm in great shape. mashed potatoes with fresh chives, roasted garlic, and olive oil. Roasted asparagus. i'm good to go!

Happy Passover everyone! I need a recipe for a chicken main course using boneless chicken cutlets-- I have like 45 people, and it will just be easier to serve... what about using the apricot and currant recipe with just breasts? any thoughts? has anyone tried it? l'chaim elise

Well, I always claimed that the secret to my superlative potato latkes was the inevitable grated fingers damaged by the box grater!

Alton Brown's Moo-less Chocolate Pie Pumpkin Pie Pecan Pie Apple Turnovers

well, if it continues to be 70 degrees here in Ct, I might change to a BBQ---and set the table outside... but if fall arrives my (kosher) menu will be: snacks before: caponata olives spiced pecans hummous and pita mesclun salad with almonds, sunflower seeds, pignolis and coconut with jicama and dried raspberries in a cranberry-chili-walnut oil vinaigrette Smoked, brined Turkey mushroom stuffing cranberry-orange relish with cassis smashed roasted-garlic potatoes with olive oil, fresh herbs, and gray salt spiced sweet potatoes with brown-sugar-praline crust sauteed brussels sprouts pumpkin walnut bread cranberry bread sage focaccia dessert: tofu-chocolate pots de "creme" apple crumb pie pecan pie (maybe indian pudding)

FWIW: these are my absolute favorite choc. chip cookies: they are tender and crispy, very buttery- not at all like Toll House 4 sticks unsalted butter, room temperature, plus more for baking sheets 3 cups packed light-brown sugar 1 cup granulated sugar 4 large eggs 1 Tablespoon pure vanilla extract 3 1/2 cups all-purpose flour 1 1/2 teaspoons salt 2 teaspoons baking soda 1 1/2 cups excellent quality chocolate chips 1. Preheat oven to 375°. Line two baking sheets with Silpat mats or parchment; set aside. Cream butter until smooth; add sugars, and beat until smooth. Beat in eggs and vanilla. Into a large bowl, sift together dry ingredients. Slowly beat dry ingredients into butter mixture. Fold in chips. 2. Drop 2 to 3 tablespoons dough per cookie onto baking sheets; space dough 2 inches apart to allow for spreading. Bake until golden, 8 to 10 minutes. Remove cookies from baking sheets, and allow to cool on baking racks.

2 odd favorites: first one very cape cod: new england-style hotdog roll (sliced down the top) with tunasalad, pickle chips, and potato chips. second one very israeli: halvah on challah

But here is another recipe question for the Kosher Kontingent: is there anything to substitute for evaporated milk? I have a great dairy pumpkin pie that uses it, but I can't imagine what to substitute that would be as good.

I can get a product here in Westport, CT at the Stop and Shop- called Rubashkin's Turkey Schwarma-- bone in turkey thigh--(this has nothing to do with schwarma, by the way) You can use it exactly like a smoked ham hock. If I can get in MY town- I'm sure it is widely available. I use it cubed up in any recipe that calls for bacon or ham or proscuitto. (and slice it and fry it up with eggs or an omelet- YUM) It very smoky and fatty enough.

Happy Thanksgiving to all! I did the "what is the best pecan pie in the world" thing last year too... little by little, I have been working to replace my mother's 50's-ish holiday standards with new and improved versions-- first thing to go was the marshmallow sweet potato thing, then the string bean casserole.... you all probably know the drill, and have followed the same path as you have... assumed the cooking responsibilities. Anyway- the rest of the famaily has been most stubborn about 2 things- her stuffing (lets not even discuss that one) and the back of the karo label pecan pie- which I always founds cloying, but lacking in texture or taste. Well I won them all over with this: I really do believe it is the PERFECT pecan pie: We happen to keep kosher, and I substitute Earth Balance margarine (no trans fats) for the butter with no dire loss of flavor http://www.cooksillustrated.com/article.as...icleid=571#1354

actually--- I brine kosher turkeys too-even though most sources discourage it. I think it removes some of that funky flavor you sometimes get. I use about 2/3 of the salt called for in a brine recipe, and use dark brown sugar or molasses for the rest. I only brine for about 3-4 hours maximum, and I always cook 2 10 or 11 pound birds, never larger.

sorry for the delay--I was away.. its 14 oz of chocolate to one can of evaporated milk, and a healthy splash of vanilla

So here was...if I say so myself... a brilliant cupcake twist. I was making the Cooks Illustrated "perfect cupcakes", when I realized I didn't have heavy cream for the ganache icing. I did have evaporated milk. Thinking of my favorite, since I was nine years old fudge recipe, I heated the evaporated milk, added the chocolate, and let it melt. Stirred it up, and smoothed the just warm fudge onto the not completely cooled cupcakes. The fudge hardened on top of the little cakes, they look fantastic, taste great-- and best of all, travelled incredibly... no frosting mush. voila-- cake and candy in one!