eldereno
-
Posts
298 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by eldereno
-
-
I copied the recipe that I’ve had for 40 years or so. I hope that someone will recognize.
-
1
-
-
-
8 minutes ago, eldereno said:
I’m looking for a cookbook that contained a recipe “pate in pastry.” I actually hand written the entire recipe and I still have it. I believe this was in the early 1980s. I’d love to find that book!!!!! It included a cream cheese pastry recipe. Anyone have any idea where I could find this book???
Or might know the book?
-
I’m looking for a cookbook that contained a recipe “pate in pastry.” I actually hand written the entire recipe and I still have it. I believe this was in the early 1980s. I’d love to find that book!!!!! It included a cream cheese pastry recipe. Anyone have any idea where I could find this book???
-
-
The outrageous brownies have been my go to recipe whenever making brownies (not often). I tend to try to stay away from sweets so having them around is dangerous...they are so good!!! They have been a huge hit whenever I have made them to share!
I tend to cut them much smaller........they are very rich. One recipe then makes a LOT!
-
Tried the microwave method with the whole ear last weekend with farmer's market corn. Worked perfectly! I hate shucking corn and can never get all of the silks off. Love this method!
editted due to typo
-
Had a cocktail that the bartender recommended at a local restaurant that was a French cocktail translated to mean "Big eye" or beautiful eye" (I don't remember). I do remember that it contained a rye whiskey or another whiskey, cognac, benedictine. Any help here? I'd like to find the cocktail and make it at home.
-
I have hundreds of cookbooks and love perusing them when I am in that mood. Have not found e-cookbooks as enticing. I do have a Kindle and have had one for 5 years or so. Have hundreds of books on that but only fiction and reference. Love it for when I travel! Audiobooks and the e-reader is my choice for travel and reading. When food is my focus, I need my books. Love having them on my shelves, they are part of the decoration of my kitchen, they are there when I need inspiration.
-
I've most recently been buying Walmart's Value Pack thick sliced bacon. Liking it better than any of the brands I can get at my local Giant. Have ordered Bentons's and find it way too smokey for my tastes. Have ordered Neuske's and it was okay. BUT for the price one can't beat Walmart's Value Pack thick sliced bacon!!! It is the only thing I make myself stop at Walmart for.
-
2
-
-
Looking forward to your blog!
-
Happy to have bought myself some of those cool Charles Viancin silicon covers (and gave many away as gifts) mentioned on this site.
-
2
-
-
Hi,
So much nice to look at here, I am impressed. Yesterday I prepared a quick dinner for today. Some regular store bought mushrooms and some hand picked winter chanterelles turned into a lovely soup. The winter chanterelles were dried earlier this year, re-hydrated and added to the soup together with the "stock". I also infused some olive oil with thyme, garlic and chilli and sprinkled over.
I love to eat toast with gorgonzola or roquefort with mushroom soup.
Love mushroom soup!!! Looks so good.....I could almost taste it!
-
2
-
-
sigma, that's interesting. Do you know the type of sutures that they use? Do they make interrupted or continuous stitches? I used 2-0 silk, interrupted. I normally use 3-0 or finer, but I couldn't get hold of that this time.
I think I am going to have to bring some sutures home to add to kitchen tools!
-
Just read this...so shocked. My condolences to all of his family and friends. He will be missed!
-
1
-
-
That pork jowel looks amazing!
From the Momofuku cookbook: Glazed Mushrooms (Oyster and Shimeji), braised pistachio puree (with a few sprinkled on top), pickled sunchokes, quick-pickled radishes, sorrel. The technique for cooking the mushrooms in this recipe will probably be my go-to technique for quick dishes: pan fry the mushrooms on each side for two minutes in oil, then add butter and sherry vinegar (2:3 ratio) and reduce to a glaze on high.
There is just something about mushrooms....as soon as I make them one way and think that I will never prepare them any other way, I do find a way to prepare them differently that I JUST HAD TO TRY! And I loved them THAT way, too!!!!! Maybe I just love mushrooms!
-
I've only ever made seafood stock for one thing....Barbecued Shrimp....from Paul Prudhomme's cookbook. No...no...no, also made it for Shrimp Etouffee (recipe from the same chef). It is needed!!!!!
-
-
Was there for the first time this past August. My friends and I loved our experience at http://www.flourandwater.com/
-
Just watched last night's episode. Could NOT believe that Josie is still there....though there were clues when Kristen took the high ground even though Josie seemed to have no trouble placing blame. Josie can't last long.
-
You just can't believe all of the braised short rib recipes I have read!!! There are several items about many that I find interesting. I like the idea of preseasoning the meat the night before as http://www.epicurious.com/recipes/food/views/Cabernet-Braised-Short-Ribs-with-Gorgonzola-Polenta-and-Mixed-Herb-Gremolata-240108 and will definitely be making the gremolata. I like the use of the mirepoix in http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_289886_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html and adding the tomato paste. I have cabernet and beef stock as the braising liquid, thinking I will use mostly the cab with beef stock to bring the fluid to cover the ribs. I have a mix of both bone in and boneless short ribs (didn't like the look of most of the bone in short ribs at Wegman's yesterday).
I don't see any reason that combining these ideas in one dish would not work. What do you think?
Unfortunately, my largest oven is broken and I do not have a vessel large enough to fit all of the ribs that need braised. I thought I could use 2 of my large dutch ovens, put one in the oven to braise. When close to finished, bring the temp of the other up on the stove top then that could go in the oven. I do have all day tomorrow...in between much needed house cleaning. The temp outside should be low enough that I could "refridgerate" both on a table outside of my kitchen door.
Planning to have http://www.foodnetwork.com/recipes/ina-garten/baked-fontina-recipe/index.html as an appetizer.
Along side of the braised short ribs, plan to do http://www.foodnetwork.com/recipes/anne-burrell/celery-root-and-potato-puree-recipe/index.html, http://www.foodnetwork.com/recipes/michael-symon/mushroom-casserole-recipe/index.html, sauteed spinach and garlic, and a simple tomato and red onion salad. I'm expecting someone to bring dessert.
edited due to typo.....hope there are not more!!!
-
I have "Think Like a Chef"....may have to look at that recipe as well.
Though the flavor combinations of #3 keep calling me!
-
I have made dinner a few times for New Year's Eves in the past. The menus I have enjoyed the most for this occasion (also my birthday) have been those I can made ahead for the most part. I made a cassoulet with no knead bread one year (had a simple salad and cheese board available for those who wanted). Another year I made braised lamb shanks with a white bean gratin, bread and salad. Both of these were a tremendous success even though I had never made tham before.
This year I am contemplating making braised short ribs. Several recipes seem promising. These are the possible options (in no particular order)
1. Anne Burrell's braised short ribs on the Food Network site.
2. Red-Wine Braised Short Ribs with Rosemary and Porcini from Molly Stevens' The Art of Braising.
3. Beef Short Ribs Simmered in Red Wine with Fennel, Black Olives and Anchovies in the Style of Camargue from Paula Wolfert's The Slow Mediteranean Kitchen.
4. Short Ribs in Red Wine and Port from Dorie Greenspan's Around My French Table.
5. Braised Beef Short Ribs from the Smitten Kitchen blog.
Now I do not ever remember having made braised short ribs before and am counting on getting some opinions from all all of you that I respect on this site. Need to make a decision soom because I have some shopping to do.
What do you think?
Considering making celery root and potato puree to accompany, some kind of greens (suggestions appreciated), bread (homemade of bought).
Planning to make enough to serve 12.
Thanks in advance.
-
I like Turkey Hill Brand of eggnog as well......if store bought. I love having eggnog available at this time of year. Looking forward to some homemade eggnog at my friend's house on Christmas Eve.
I do remember, as a child, being excited when my dad blended up raw eggs, vanilla, sugar, milk and maybe some spices in a blender and calling it eggnog! I do recall the somewhat slimy nature of it but it still tasted good. Haven't tried doing this as an adult, though.
ISO Cookbook With Pâté in Pastry Recipe
in Cookbooks & References
Posted
I am so thankful for all that have been searching this recipe for me. Just so you know, it has found by a friend that I used to cook with many years ago. It was from The COOK’S Magazine, the Nov/Dec 1983 issue.
Thank you all.
Pate_in_pastry.pdf