eldereno
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Posts posted by eldereno
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Shelby, you're whole dish looks delicious......I wish I had it in front of me now.
Care to share your recipe?
I agree! Looks like something I might have eaten at my Grandmother's house that I have memories of. I can also remember "pot pie" as what it was called. Different than what we currently think of as pot pie. I would love the recipe!
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Just recently bought the olive oil and pepper flavored triscuits......sooooo good. Not a really strong OO taste but the pepper stands out! Amazing!
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Glad I found this thread. I do not cook every night (been on strike about this for a long time!!!!! Living with 3 other adults, my working the most and making the most......but I am still the one to cook the most!) but cook on weekends. I have been spending tons of money at the grocery store, especially since Thanksgiving, since I do all of the Thanksgiving, Christmas Eve, Christmas and New Year's Eve cooking for my current household and extended family. So, for the last 2 weekends, I have made only food out of my freezer and pantry (maybe with a few items from the store). 2 weekends ago, I roasted 2 chickens (don't want to hear on the length of time that it is safe to eat frozen chicken....it was a really long time!!!!) on a bed of assorted vegies (the normal onions, celery and carrots...then potatoes all around). This past weekend I made pasta puttanesco and roasted some shrimp with just OO, salt and pepper, frozen french dinner rolls. I have some marrow bones vacuum packed, chicken breasts and thighs vacuum packed, tons of different kind of store bought ravioli, pierogi's, some vacuum packed very thick pork chops, assorted frozen vegies (lots of corn!!!!!), some bread dough, some fish bones....and I will need to go do more inventory to state the rest. My goal is to empty the darn thing and then start from scratch. Wish me luck!
BTW, the chicken was moist and tasty and I do not think I will do anything but roast shrimp from now on!
edited for spelling and to add some stuff!!!!
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You know those red plastic bags that onions come in? Turns out they are great for holding your cheesecloth package while your homemade ricotta drains.
I have been thinking about making ricotta. What a great tip!!!! Thanks. I will have to not rip into them, as I usually do, and open them from the top...properly!
The black, fairly thick plastic bags that are used at the Liquor Stores in VA fit perfectly in the trash basket by my desk. I save those.
I, too, save the cloth bags from Crown Royal. My husband uses the large ones as shoe bags when we travel. Use others for coins.
All plastic containers. I've gotten tired of buying tons of storage containers and suddenly having nothing to put my leftovers in....they all disappear!!!! Having the sour cream, marscapone, olive (from the self serve) containers disappear is not so frustrating.
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I can't say I have 5 "must make" things that I have never made before BUT I sure would like to use one of the 2 beautiful tangines that I have never yet used. Do not want to buy another cookbook....I already own way too many. Any suggestions or recipes?
Sooo
#1 tangine
I've made potato/leek soup, cauliflower, and 2 quiches from Thomas Keller's Bouchon cookbook. All were great. Would love to do some more recipes from this cookbook.
Sooo
#2 more recipes from Bouchon
Ice cream. Yea....Ice cream. I love ice cream and have 2 ice cream makers. Have done vanilla. Time for other flavors, textures?
Sooo
#3 ice cream
Will work on the other 2.
I did make braised lamb shanks for the first time (but that was in December, 2009 so does not count). They were fabulous! Making new things is a good thing!!!!
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All of these soups sound so yummy. I think I'll have to copy the entire thread to my recipe file!!!!
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Though there is the "almost famous Primanti Brothers restaurants". I remember going to the original in the early '70s. So much fun and interesting things to eat. I have moved on since then....but have fond memories!
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Sorry....I went to Pitt too many years ago that all of restaurants must have changed or are different.......makes me sad!
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Works great for baked on stuff in casserole dishes as well. Been using this trick since I was a wee child!
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That’s the Southern Living 2009 annual, the SL 2009 Christmas book, Gale Gand’s Brunch, Ad Hoc and The Pioneer Woman Cooks (this is by a wonderful blogger that I’ve been reading over the last couple of years and really enjoyed – both the food and the writing) and I also got the Michael Symons book which is already upstairs beside the bed in my ‘to read’ pile. The stuff below are various, self explanatory gadgets – on of the peelers is the kind that shreds/juliennes and I’m very excited about the giant tweezers!
I got the same peeler as a BD gift (6 days after Christmas). I also got Amazon gift certificates that I used to get Julia's MTAOFC volumes I and II, Larousse Gastronomique, and Michael Symon's Live to Cook: Recipes and Techniques to Rock Your Kitchen. I got a really cool little mandoline type thing as well, and a TOP CHEF apron. I have a tendency to buy most food and kitchen related things that I want for myself....so not too many choices left for my friends and family! I had bought the Pioneer Woman's book when it first was out. I have enjoyed reading it. Now I really want those giant tweezers, though!
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There are tons of "blender salsa" recipes on the web that use canned whole tomatoes, fresh hot peppers, fresh cilantro, onions, spices, lime juice that are tasty and easy. I like to add roasted poblamos and some finely diced habanero...sometimes garlic. Good tomato based salsa! I do a killer one with fresh tomatoes in the summer, though.
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Since I last posted.....probably 6 new cookbooks!!!
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The menu for Thanksgiving tends to remain pretty traditional around here. My MIL makes corn pudding, my friend makes a sweet potato casserole, my SIL roasts a turkey (so she can be assured of lots of leftovers) and brings pies. This year we have a friend bringing a broccoli casserole, another bringing "something green," and another bringing turkey gravy. I have an electric deep fryer and am thinking about deep frying one small turkey and roasting another. I will also do the potatoes, dressing, and rolls. Thinking about a beet salad and one homemade dessert (the pies my SIL brings will be bought). AND need a starter....probably a crudite platter (need something crunchie with all of these baked items) with a blue cheese dressing.
Ideas for make ahead potatoes and something for a starter would be welcome.
Since there will be primarily pies brought for dessert, I was thinking about this.
Last Thanksgiving, I also made a lot of do ahead things, which was a really good thing because my large oven broke! Had to send friends who lived nearby to their homes to bake things in their ovens and bring back. Worked out okay, I guess. I now have the oven repaired and a new fridge. Hopefully, I am ready!
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That salad looks like really something tasty to eat!
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My go to recipe was developed by my friend, Amy. It is more of a bloody caesar since we always use Clamato juice. The ingredients are added in the order of amounts used. I usually rim the glass with lemon juice and Chesapeake Bay seasoning mix. Ice is placed in the glass. Tabasco, then Lemon Juice, then Worcestershire Sauce, then Vodka, then Clamato Juice. Horseradish is added. I like adding some more Chesapeake Bay seasoning, celery seed, lemon pepper seasoning. Mix together then squeeze a wedge of lemon on the top so that you get that nice fresh lemon aroma first when brought to your nose. Love garnishes, too! A staple on Sunday mornings (esp. when I have company!!).
I have deviated some from the recipe by adding just a touch of V8 juice just to thicken the drink a bit. I've also used straight tomato juice for my family that do not think they like Clamato juice but use everything else in the same proportions.
Yummy!
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I would eat either of those plates with extreme pleasure!!!!!
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What about something like a Vietnamese single coffee filter that you just put over your coffee cup?
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I, also, received mine today. Beautiful. I have both the Bouchon and the TFL. I have cooked from the Bouchon book, not yet from the TFL. I think I have found some recipes I may try from this book. Just have to wait until my new fridge arrives!!!!!!
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I ordered mine on Amazon and it is going to be delivered tomorrow.
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That looks sooooo good. I have copied the recipe into my file and plan on making these very soon! Got to get my new fridge first.
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What is this with no new episode tonight????
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However, one gripe that I think is completely fair is when will the cheftestants learn to TASTE the food before serving it? Tom et al having been griping about that since Season 1. Certainly that might have saved Robyn this time around from being in the bottom three.
It appeared that Robyn knew the shrimp were bad before the judges told her so. In the time allowed, there was no opportunity to redo it.
You are correct, sir. However, my recollection is that she said that she only tasted the dish after she served the judges, but before Judges Table. Thus, she would've known how bad it was before facing the firing squad.
Am I remembering this correctly? Anyone else care to verify?
I remember it the same. She only tasted the shrimp after her plate was given to the judges. She knew by judges table that the shrimp tasted really BAD!
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I actually just ordered "The Way to Cook" by Julia from Amazon.com. I have a cookbook from her "Baking with Julia" series but have the 1st and 2nd volumes of her "Mastering the Art of French Cooking" on my wish list. Glad to see a renewed interest!!!!
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I was on a low carb diet 5 years ago and lost 50 lbs. in a year. During the diet, I started adding in some carbs and when I wanted pasta, I always used Dreamfields. It really is pretty good. I still use it when I can, it is not always easy to find these days. It is my dried pasta of choice.
The Great Freezer Cleanout: 2010
in Cooking
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I was reviewing and checking out recipes on another food and recipe site. Was looking at recipe for baked ravioli. What inspiration! I have been trying to cook out of my freezer and have made a dent. When I saw this recipe, I thought I had tons of frozen ravioli in there. However, I did not. I DID find three different kinds of tortellini and some frozen meat sauce I had made awhile ago. I thawed out the meat sauce, supplemented it with a quickly made marinara, and followed the directions, but with the tortellini and the meat sauce instead. It is baking as I type and I am really looking forward to it. I do think it will be quite interesting....the tortellini are a mushroom one, a prosciutto and gouda one and a cheese one. Should be an interesting mix!