FoodMuse

I tried the red quinoa last night and it is quite different than the pale yellow/white type. It's more savory with a wonderful texture reminiscent of seeds. I'll be using the leftovers as a salad base with lots of cilantro, chili pepper, lime juice and red onion. If you want quinoa that is more like wild rice I'd go for the red. If you want a replacement for couscous go with the white. Anyone try the black variety? I'll report back when I do.

Oh darn, just checked my freezer. I thought I had the puff pastry I could gently lay on top and bake. Nope, I have puff pastry layers. I do have pie dough, so may go that route. Baking it tomorrow. Lilja Any reason you wouldn't want to thicken up your filling with a little roux?

Oooph I was close to being hired to "cook" raw food for someone. I'm sort of glad that never happened. That's a great recipe. Thanks for posting. grace

Corinna I used it as a stuffing flavored side recently. Sauteed minced onion, carrot, celery in more butter than I should have used , stirred in cooked quino and my seasoning I use for thanksgiving stuffing. Can't remember the name of the poultry seasoning. It's a little box with a turkey on it. So good. Grace

Hi Suzi That sounds good and simple. I think I'll do the same and saute my onions. I'd like to make pot pie a few times and figure out what we(boy and I) like best in a pie so that it becomes a recipe I can make on autopilot. I seem to crave it once a month or so in the winter, so would love to incorporate it into the repertoire. Grace

Reviving this thread since Quinoa became my new go to grain. I've never really liked rice and this make a great substitute. I enjoyed the white/yellow variety and just now got the red quinoa. Anyone try this variety? I also saw a black quinoa. Grace

Great idea for roasting I might just do that! nomnivorous Yay! So glad to see you over here. This is a great forum. Unseasoned???? What was she thinking? Just a mistake? Anna N Keller. Good idea. Will check it out. Lilija Something is in the fall air. I hear everyone talking pot pies. I'm planning on using premade puff pastry dough. I saw Rachel Ray(yes I occasionally watch her) measure out the dough to fit on top of her pot pie and cook the dough on a cookie sheet. All those pastry layers crisp up and them she puts it on top of the pie. No gummy underbelly to the crust. It looked genius to me. Janeer That sounds great. A little sherry might be good too. Making stock from the hens for the pie. Here are the necks roasted to go into the pot. Odd that although both hens were 2 lb that the necks are completely diff sizes. Cornish hen necks for the stock by gpiper, on Flickr Here's the stock pot. Making stock for chicken pot pie by gpiper, on Flickr

Brilliant. I love all these flavors. Would great stuffed in mini calzones too. Grace

Canned anchovies almost deserves it's own thread. I've been on an anchovy kick. Stirred in with raw broccoli, garlic and olive oil then roasted. Yum. Grace

Hi there, Looking for chicken pot pie ideas. I have a leftover Cornish hen that deserves pie treatment. I see some variations on moistening the fillings. Some use a rue or beurre manie, some cream, some milk or chicken stock. I think I may fall somewhere in between. I have carrot, celery, parsnip and frozen peas. Although I like classic flavors, what do you think of roasted garlic mixed in? The search engine here just baffles me. If there's a chicken pot pie thread great, please put this post on it. But, I'd rather not be in some broad "pot pie" category. Please. Any grand successes or failures? I can learn from both. Grace

No, no you weren't stepping on any toes. In fact maybe having the blogs start and end on the same day is a good idea, since starting days at least for you and I seemed a little slow. I was happy to see your egg fried rice recipe, I've been planning on trying this with quinoa, which I'm sure you saw on my eGullet blog is my grain of choice. Do you think you could post or point us to a char sui recipe? The photo looks gorgeous. Great idea to have friends stop by. Can't wait to see what you whip up. I definitely learned that we all like to hear about the simple stuff as much as the more complicated dishes. Your fried rice is a great example of this. I'm inspired. Take care, Grace

Patti Anna N So glad it looks as good as it tastes! llc45 I have a very easy slightly spicy papaya habanero ketchup you might like to try. I use very very little habanero, no more that quarter of one with no seeds or membrane. prasantrin She is from Manilla and was the one who told me to add coconut milk at the end, though it is incredible without it. The whole spices are my addition. Peter the eater Thanks! We're working out the front end design kinks now, but it does work. You can use it. Send me a message if you do. Grace (at) FearlessCooking . tv Yes, I do know I'm giving out my email address. So many people are horrified when I do that. LOL This was fun. I wish I had time to talk about a food swap I attend here in Brooklyn every other month or so. They're so much fun. I'm hoping this challenge will help me to be more consistent over on my own blog. You were all so great to me. Thanks for the support. Take care friends, Grace

Anna N- Jealous. No outdoor space here in Brooklyn. I had a grill on my roof for awhile, until it was swiped by construction workers. ChefCrash Thanks I need to do more videos, it's a been a few months. Dinner last night was Philipine Pork Adobo. I got this recipe from a friend in Manila. It is so easy to make. Basically you dump a small amount of ingredients in to a pot, bring to boil, lower to simmer and let it go until it's done. The apartment smell amazing while is cooks. Pork Adobo by gpiper, on Flickr 2 lb Bone in pork rib tips 1/2 cup soy sauce, brands count here! Yamato is my fave, Kikoman is motor oil 1/2 cup Rice Wine Vinegar 1/2 cup Cider Vinegar Cinnamon stick 3 whole cloves 1/4 tsp ground allspice 1 whole head of garlic, peeled, chop each clove in half 1 can coconut milk, try to get Chaoktoa, other brands are made for the American market, the difference is 2 1/2 inches coconut cream vs maybe 1 inch if you're lucky Preheat oven to 325 degrees. Put all ingredients, except coconut milk, in a pot and bring to a boil. Turn down to a simmer, cover and put in the oven. After 1/2 an hour give it a stir. Now you can cook it until it's just tender or falling apart tender. I tend to go back and forth on this for variety. Might take and hour or up to 3 really depends on what cut you use. I've also made this with bone-in skin on chicken thighs. When you have it at the point you like it remove the cover and reduce on medium heat until the sauce has evaporated by about a quarter. Here's picture just before adding the coconut milk. Adobo cooking by gpiper, on Flickr Turn off the heat and spoon in the top cream of a can of undisturbed coconut milk(not cream of coconut) then pour in about half of the milk. This is also to taste. Great over cilantro rice or if your me quinoa. This doesn't freeze especially well.

I feel like alot of people think you need a deep fat fryer for great wings. Not so! I shallow fry til brown about 3-4 per side and bake for another 15-20 minutes. Always perfect and juicy. I made us hot wings for dinner last night and they were fantastic. Ingredients: 2lb chicken wings, separated 1/4 cup butter 1/4 cup hot sauce, Franks Red Hot Original, only brand that tastes like good Buffalo Wings 1/2 cup flour 1/4 tsp each paprika, cayenne, salt, pepper I brine the chicken in a bowl of cold water with 2 tablespoons salt for about and hour to an hour and a half. Drain in a colander and set aside. Shake up the flour and spices in a paper bag. Sometimes the bags leak creating a terrific mess, so I've taken to putting it in a plastic grocery bag. Put your drip dried, should still be wet, chicken in the bag all at once and shake like crazy. I like to let it sit for about 1/2 an hour to let the spices permeate, but you don't need to. Chicken wing destined to be hot wings by gpiper, on Flickr Preheat the oven to 350 Heat about 1 1/2 inch veg oil in a frying pan to about 365 degrees, until the oil shimmers and smokes a little. Fry the wings for 3-5 min on each side until a nice golden brown. Wings in shallow oil by gpiper, on Flickr Place each brown wing on a cookie sheet you've lined with tinfoil and topped with a cookie cooling rack. Wings ready to finish cooking in the oven by gpiper, on Flickr When all the wings are on the rack finish them off in the oven. The wings portions cook fastest. I take them out after 12-15 min, the drumstick portions need maybe 18-20 min. While they bake, melt your butter in the microwave and stir in the hotsauce. Toss your cooked wings in the sauce and serve. I served with with a cucumber, tomato, mint, cilantro, vidalia onion salad and leftover vegetable patties. That recipe is upthread. This a great simple meal. I love appetizers for dinner. Hot Wings for Dinner! by gpiper, on Flickr

Our usual brunch: an omelette stuffed with sharp cheddar and usually a little soft gouda, bacon, sausage and pancakes. I had some caramelized onion laying around so that's on the plate too. This is Charles' Charles' brunch by gpiper, on Flickr Here's mine. I'm not a pancake fan so I tend to have a little salad, jalapeno and sour cream. Grace's Brunch by gpiper, on Flickr

Here's a link to my posting over on my eGullet blog about how the hens turned out. Preview: Not bad, but not great either. A little food porn for you. Cornish hen dinner by gpiper, on Flickr

Hi Heidih, I was doing a fairly strict Atkins for awhile and lost 30lb in 3 months and that was before even starting to work out. It was pretty spectacular. I've put some back on, so I've started moving back to what worked before. I found there are lots of misconceptions about the diet, ie. living on cheeseburgers, bacon and lettuce. It may be a better way of eating if you know how to cook. I ate and still eat lots of eggplant, greens and cauliflower. That vegetable fritter recipe earlier in the thread is pretty spectacular. I was thinking if I wanted to make it lower carb about grinding roasted soy beans(snack aisle) in my spice grinder and using that for the crisp you get from besan(ground chickpeas). I really don't get the bad rap blue fish gets, it has the best moisture. I have trouble getting Charles to try flaky fish now. The skin has a great layer of fat and flavor. I don't think of it as especially fishy. Charles has said I shouldn't blog about it because it is so cheap now and if word gets out about how good it is the price might jet up. Wild salmon is fattier that farmraised. You can actually see the layers of fat. Fish recipes coming soon. Off to make my usual brunch.

Here's my long awaited Cornish Hen dinner. The hen was ok. Despite stuffing 1/2 a stick of butter mixed with seasoning, including paprika, garlic and little anchovy sauce under the skin, we thought it was kind of bland. I do have a problem with over salting, so I tried to show restraint. Maybe too much. The dark meat was great, but once again neither of us wanted much of the breast. The sides were great. I made a stuffing, which I served as a side by sauteeing: 1/2 onion, minced 1 carrot, minced 1 celery stalk, minced 1/4-1/2 tsp of poultry seasoning, I used bells Salt to taste and mixing it into quinoa made the way I made it in a previous post. So good! We also had it with a cucumber/tomato salad, cherry relish and roasted vegetables. I roasted 2 big parsnips with 1 chopped carrot, 1 celery chopped, 1/2 onion tossed with a good amount of olive oil, salt and pepper on a sheet pan at 400-425. At about 30 minutes in I put the Hen's on the pan and roasted another 45 minutes. The vegetables were great. Cornish Hens with flavored butter stuffed under the skin, on a bed of parsips. by gpiper, on Flickr Cornish hen dinner by gpiper, on Flickr

For heidih A photo of that disasterous dinner. Looks wonderful, doesn't it? I probably make this once a month and it's always great. That was an annoying evening. Bacon chicken by gpiper, on Flickr

Yup, I'm a Sloper. Not much of a coffee drinker, but we love Stone Park Cafe for brunch. They have a crispy oyster dish that is spectacular. Here's my blog post about it. I appreciate the quality of the food at Bario. I think the dinner menu is a little limited. I think Yamato has the best sashimi around and a spicy hot and sour chicken soup that is very thick with tons of mushrooms. That soup is my goto cure when I feel a flu coming on. Charles like Cocoa Bar for coffee. They have pretty good wifi. I've gotten some good work done there. They do have a rule about no computers in the evening. Are you in the Slope? @johnder I really should have known better than to use that soy milk. It doesn't say it's the sweetened variety, so I thought maybe I could get away with it. @Pam R Cornish hens and roasted parsnips will be dinner tonight, unless Charles goes out to dinner and then I'll just fry up some chicken wings for myself. Those little hens are a little too special to cook just for one. I love hot wings. Butter, hotsauce and chicken wings? What could be better. nakji I had the crispy veg fritters with my friends Date Tamerind Sauce. She's looking for the recipe for us. Last night was fun. I was invited to the Food Network event for launching there new iPad recipe application. I got there a little late so I missed most of the panel discussion. Nice App. I wish I had an iPad. Very often I will email a recipe to my iPhone and bring that into the kitchen with to refer to. Food events are always great. The people are just consistently friendly and it doesn't hurt that food is at the center of everything. The food last night was spectacular. Especially this shrimp with a chimi churi sauce. I met of with Emily HanHan of Omniverous.com there and we were trying to figure out the secret of why it was so good. I'm contacting my person over at the Network to try and get it. Here it is! Food Network event for the IPad app by gpiper, on Flickr Here I am with Ed Levine who founded the terrific site Serious Eats. I had met him years ago when I was working with not very nice boss. We were having dinner and he was laying into me about what a waste of space this guy was. Ed is quite.... abrasive. I give as good as I get and I'm pretty sure I said something about our company crushing his. I quit not long after that dinner in disgust with that boss for so many reasons and was happy to tell him, "You were right, I was wrong." Ed Levine founder of SeriousEats.com and Grace by gpiper, on Flickr Take care friends, Grace

I am concerned about this, but don't feel up to the deboning task. Great idea. I have cherry relish I can mix with some sauteed celery/onion and quinoa.

LOL

Sorry to have fallen a little behind here. Wednesday's nights meal was a complete disaster. It's looks delicious and the recipes are solid, so I thought I'd still recap for you. The problem was with the ingredients. The chicken legs were from a 10 lb bag I bought that was 99Cents a lb. I should have known better. The meat was odd and spongy and even though it was cooked through had a raw texture. I made my standard cheese sauce, but because my cream had gone bad I substituted soy milk. I've subbed soy milk in other recipes, but this gave it a sweet odd flavor. Charles still ate the chicken, but I just ate the bacon off of it. That's a great way to cook chicken legs. I just wrap them in a few slices of bacon, roast until it's almost done and drizzle with maple syrup. Chicken legs wrapped in bacon on a bed of onion by gpiper, on Flickr I was invited to the Food Network office, more on that later.

Hmm not really game at all, not that I thought it was. From the Wikipedia:

I'm so glad you asked!!!! It's so good and so easy. I just came up with it this past weekend. First time is a charm. We'll be having this every week. I had some vegetables in the fridge and I like crispy so I came up with this vegetable fritter inspired by Indian onion Bhaji. It's fast if you have a food processor with a shredder. This could be done with almost any veg combo, though I think having onion in there is important. Shred 3/4 eggplant or 2 zucchini 1 onion 1 carrot Mix with this batter Here's where I started to eyeball things. I went 1:1 Besan(Chickpea) flour and rice flour (I made this by blitzing rice in my spice grinder) It was probably 2-3 Tablespoons of each at one point I thought it looked a little too wet and added more rice flour. 1/4 tsp baking powder 2 tsp curry little cayenne black pepper salt handful cilantro little fresh minced hot pepper Water- Just keep adding it until it's just moist then add in the veg. I plan on making it again and measuring, but you want the batter to look like this. As you can see it's very wet. Don't worry this is pretty fool proof. Fry your first the size of a quarter to test for seasoning. Vegetable fritters uncooked by gpiper, on Flickr Heat a pan with about a 1/2 inch of vegetable oil to about 365. Using a big spoon gently drop in the fritters and flatten them out. Brown on each side for about 3 min each side and put on paper towel to drain. Serve hot. These reheat really well. They were just as good the next day. I reheated them for breakfast at 400 degrees on tinfoil for about 15 min. I didn't expect them to be anything more than edible. I was wrong! Delicious. I know this looks like it's absorbing oil, but you have to trust me it isn't. Once it's drained on paper towels it just delicious crunchy goodness. Fryning vegetable cilantro vegan fritter by gpiper, on Flickr Hooray Finished Veg Treat! Untitled by gpiper, on Flickr It definitely needs a dipping sauce or hot sauce. A lime cilantro relish would be perfect. Or maybe an Indian chutney.