Pierogi

Thank you ! I thought I was loosing my mind, because it *sounded* different......and I was sure of it when I saw them dubbing the Chairman's voice instead of the subtitles. And I believe(?) the voices for the regulars are different too, or maybe I just never saw these later ones as thoroughly as I saw the earlier ones. Maybe that's the explanation for the difference. The episodes so far on FLN appear to be the very tail end of the series that was shown on FN. I only remember seeing maybe 5 or 10 episodes with the Italian IC in the opening credits on FN, and he's been in the opening of each one so far on FLN. Maybe FN didn't rerun the tail end of the series as incessently as they did the front end? So we didn't become so "trained" in the nuances of the music and the dubbing? I'll reserve judgement until I see more episodes on FLN, but suffice it to say I scared the dogs by shouting "YESSSSSSSSSSSSS" when I saw the promos.

Oh simple counts big time in my book, and that dressing sounds fantastic......

I added some parmesan cheese, too. The bleu was still the star (especially because I upped the amount), but I have a heck of a lot of parmesan to get through, so I used it. There's no such thing as too much cheese! Right ON !! Cheese, cream, it's all good !

Hi Priscilla and kbjesq, Yes, the 2nd blog (which is AMAZING, thank you for finding that, its a new favorite.....) has the recipe as printed in Cuisine at Home. I personally think changing out the cream for 1% milk would not be a good thing. There isn't all that much cream, and it lends a body to the sauce that it needs. Same with using the seasoned canned tomatoes the first link suggested. I just don't see how that would add much to the flavor, and in general I don't tend to care for those products. If I want herbs and spices, I'll add them myself, but in this case, I don't think the recipe as written needs much. And yeah, sorry kbjesq, it doesn't use a ton of the cheese.....maybe you can just make it REALLY often?!?!?

Let me start by saying, I'm a great cook. I ain't a great baker, but I *AM* a science geek, so I understand that baking is much more of a science than cooking is. Having now outed myself to this board I'm looking for some advice. I've been working really hard this year to BECOME a baker, and I'm getting better. I can usually turn out a decent baked good if, *IF*, I follow a recipe precisely. Riffing on a recipe for baked goods still is out of my capabilities, however. I bought some scones at Trader Joe's a while back that I loved, and I'd like to replicate. They were double chocolate---chocolate dough with chocolate chips folded in. So good. I have some really good basic scone recipes that I can make with no problem, and get reliable, good results. I tried once to add cocoa powder to the batter of one, along with the chips, to get the double chocolate effect. I *did* increase the liquid (that much I knew) but, it was......meh. Sorta dry, and not "chocolate-y" enough. Is there a general rule of thumb to compensate for the addition of the extra "dry powder" that cocoa would add to a recipe like this? Or, should I just seek out a chocolate scone recipe ? I'd sort of prefer to use the recipes I have, since they only make 4-6 scones, (or the recipes halve easily) and I'm only cooking for me, so I don't want 20 of these things hanging around getting stale. Thank you all so much !

While not techically the BIG BUX from De Gub'ment that we're all waiting for...... Some friends gave me a $100 gift card that could be redeemed anywhere as a "thank you" for dog-sitting a while ago. After having been on a pretty severe budget since December, it was fun to go shopping today with my unexpected windfall (the check from De Gub'ment is already ear-marked for car maintenance, my pet maintance and ME maintenance.......). My score today included: From the local *non-chain* *high-end* kitchen/cooking supply store: A new Microplane zester (mine was tired. very.......) A Chicago Metallic 1/4-sheet pan (very HEAVY....cool) (this is the brand recommended for 1/2-sheet pans by Cooks Illustrated) A set of 11 round cookie/biscuit/scone cutters, ranging from about 1 inch in diameter to about 6 inches in diameter that all nest together in a neat little tin. From Home Goods: A 10-inch non-stick tart pan with a removeable bottom (a similar model was about 3x as much at the above store.) From Target: An OXO kitchen timer that has a numeric keypad where you can actually PUNCH in the time directly, rather than hitting the "Minute" key 45 times for 45 minutes From the grocery store of all places: A serrated blade, harp shaped veggie peeler A decently heavy, porcelain-coated baking pan, about an inch deep, with a broiler pan top insert. About 8x13x1. Perfect size for me, and my other, similarly-sized "broiler" pans are really light weight and really gross after years of use. All in all, I'm a happy camper, especially when you consider there was some non-kitchen related "stuff" in my purchases (yes, there *may* have been a pair of shoes....or 2.......). Although I was also in search of a lame for scoring bread doughs, a flexible, plastic bowl scraper for moving dough and the *perfect* strainer, none of these could be found on this trip. That does not mean, however, that the hunt for these suddenly essential kitchen goodies does not continue..........

Both of you are very welcome, and it pleases me no end that I can contribute such a wonderful dish to such a wonderful site ! I need to be making me some of this again very soon I think......... OOOHHHHH, won't it be WONDERFUL with good *fresh* ripe summer tomatoes instead of canned??

YES, YES, AND YES !!! I've actually seen 2. The first one was sandwiches (note....NOT, um, "sammie"....{hork}, but sandwiches) and then the soup episode that ran last weekend. I believe, actually am pretty sure, those were the only two run locally so far. The main PBS station in LA (KCET, channel 28 for you locals) is running our Sara's show at 1:30 P.M. on Saturdays. Worth making room in a manic Saturday, or setting the VCR/DVR, for. Quick and easy food for real people who work 8-5, but NOT dumbed down, or "semi-" anything (hork again.....). I loved it. Between Sara, and Lidia's Italy and Jose Andres' "Made In Spain" and Rick Bayless and Gourmet's "Diary of a Foodie", Saturdays on the 3 PBS stations in the Los Angeles market is almost an embarrassment of riches.

Elsie, I also am indebted to Pierogi. I made this last weekend. Not only was it lovely that evening, but it reheated very nicely the next day. The only down side to this dish is that you eventually run out of it and end up gazing sadly at the bottom of the empty bowl. pat YAYYYYYYYYYYYYYY !!!!!! I am *so* glad you guys liked it ! And good to know it reheats, Pat. I was so afraid the sauce would break if I tried to heat it up the next day. Good deal !!

OHHHHHHHHHHH.MG............ If that isn't triple-XXX rated, I sure as heck don't know what is !! *cue robot voice...* MUST MAKE ONION RINGS....MUST EAT ONION RINGS....MUST HAVE ONION RINGS..... Wow.

OMG, yes. Those are like crack !!! I have THREE boxes of them in my freezer right now, since I'm paranoid they'll stop carrying them.

Hi Pat, I originally posted it with pix over on the "DINNER" thread. Check your PMs and you'll have a copy ! I think you'll really like it. Dead simple and so good.

Kim, I love your aesthetic........I too have a very girlie house, and I have always been of the opinion that common-place things are best served in pretty, unique settings. Why be ORDINARY, right? And, ummmmm, err......Kim and Susan , granny chains are the way to go. I have a pair of readers in my purse and one in my kitchen. Both attached to granny chains. Only way to keep track of 'em. The ones in the purse make field trips to work, hence the need for the leash. ETA----Oh, and BTW, Kim, I find, at least to my palate, that the simpler the chicken saltimbocca the better. I saw Giada make the recipe you tried, and thought.......umm, no. I don't remember CI recipe specifics, but I think it was more along the lines of my preferences for this dish. Thin chicken cutlets, fresh whole, sage leaves, wrapped with ultra thin prosciutto, light dredge of seasoned flour, saute in butter, pull cutlets, deglaze pan with splash of white wine & add more chopped fresh sage. Maybe (???) lemon juice instead of the wine.....whatever, something acid. Simple, quick and extremely yummy.

Hi Elsie ! I would classify gorgonzola as a "mid-range" bleu. At least to my palate it is. It's definately not as mild as cambazola (which is actually a mixture of camembert and gorgonzola) and I don't find it as strong as Roquefort. Probably one of the domestic gorgonzolas would be milder still. Now a question back at you....the focaccia, is that the one topped with rosemary & sea salt? I had cut that out and its in my to be made file, but of course I didn't note the source. The style of the layout and the paper stock tells me it IS Cuisine at Home, though. If that's not the one, can you also PM me the one you're talking about? TIA !

BTW, I made a savory bread pudding about a month or so ago. I'm not a huge fan of sweet bread puddings, but I liked this one. Mine had sweet, fennel-spiced Italian sausage chunks, onions (I think...maybe?), Parmesan (maybe?) and ultra-thin slices of fresh fennel bulb it in. I really liked it, but it got a bit dry because my bread wasn't stale/dry enough and so it sucked up too much of the custard. It's on my list o'-things-to-make-again, though. But I *still* don't really care for sweet bread puddings. Strange, huh? Well, ok, I had one made with croissants once, and I think Bourbon in the custard that was pretty freakin' good, but on the whole I can take or leave 'em.

Wow. Thanks ! Good advice & info. I bought one of those gizmos last year, on the web, and it was backordered so long it arrived far too late for tomato season. For health reasons, mine (I can't bend/kneel) to plant/weed/etc. and the soil's (I'm pretty sure its got the fungus that stunts tomato growth......errrrrr) in the only area I have good for 'maters , I thought that was a perfect solution. Was/Am going to plant it this weekend. However---where I was *going* to put it is right next to a block fence, which would've given the same critter access as you describe. Never thought about THAT ! Now, I'm not sure where to put the darn thing (mine has a stand) but I guess I'll figure something out. Weird, though, about the plants still wanting to grow up. They (the catalog/web site) sure didn't mention that ! Makes sense though.

Oh. My. God. The "Family Circle Illustrated Library of Cooking". The *complete* set, in all its colorific glory. I have those, too Kim. Up in the hardly-ever-used-but-don't-you-DARE-ask-me-to-get-rid-of-them cookbook storage area (which also happens to be the doggie TREETZ cabinet.......but that's another story). I SO dearly and happily remember collecting those with my Mom when I was probably....13?.....14?....at any rate, a long, long time ago however old I was. They were premiums at a local grocery chain, and I so, SO looked forward to each new edition. They'd come out, and we'd bring them home, and I'd read them like a novel...cover to cover and make notes about what I wanted Mom & me to make next. We actually cooked from them a LOT back then, now, I probably haven't cracked one open in 10-15 years, but I should, if for nothing else but the memories and the channeling of my Mom. Count me with the masses really, really looking forward to this blog, and congrats on the weight-loss. I have a couple of friends who've had GB and haven't been so successful....they sorta lost the discipline and it all went to you-know-where in a handbasket. BTW, I have *plenty* of other duplicates of your library !

Emily, that sounds AMAZING, and it also sounds like it stretched your limits, which is usually always a *good thing*. Congrats, and I'm happy for you having the experience with your aunt.

dockhl---Kathy, That'd be the one. DO not cook the peppers before stuffing. I had taped a re-run of the show, and he stuffs them raw. S&P the bell peppers. Stuff them, put the pancetta on top and cover with foil. Toss into the oven (375-400) for 15 minutes. Take the foil off. Give them another 10-15 min. Put the thin sliced mozz on top. Put the peppers on top of the toast slices & poke them through the bottom so the juices run onto the toast. Sprinkle some more very finely diced chiles over everything. The arugula is on the side (I put it under the bread), dressed very lightly with some additional olive oil, wine vinegar and S&P. Oh. My. God. (p.s. I did a link, ain'tcha proud?????)

Yummmmmmmmmmmmm. Dry martinis. LOVE those olive picks. Those are *WAY* cool.

Even though it's not yet 1/2-way through April, I may.......may....just *MAY* have the Rock-Me-Out recipe for Q2 2008. Jamie Oliver's Chile/Tomato stuffed bell peppers as discussed on this here thread on *surprise* eGulllet........Jamie O link The instructions on the link are sorta sketchy, and after watching the replay of the show on tape, not completely correct (you DON'T roast the peppers before stuffing....). Be that as it may, the technique/recipe is beyond anything I've ever made. Amazing, simply amazing. Let me know if you need details.

This may belong over on the "Cocktails and Spirits" thread, but.... You know you're an EGulleter when you go to pick up your on-line order at BevMo (a California wine and spirits discounter) and the clerk helping you calls over the rest of the staff saying... "We all wanted to know who ordered all this stuff, because they OBVIOUSLY know how to mix a good drink !" Yeah, I smiled on my way to the car.

I don't know about that particular recipe, but I've made a "Mexican lasagna" that I like quite a lot. I know lasagna isn't Mexican, of course, but hey, I'm neither Mexican nor Italian so it doesn't offend me. What was wrong with the recipe? OK, maybe that was just a wee bit harsh. I actually *DO* make a "Mexican Lasagna" using ground beef and corn tortillas that's pretty good, and I get a craving for it every now and then. You know phatj, I don't honestly remember (hey, it was more than 30 seconds ago....most days I'm lucky if I remember where I live). Seriously, I think it was the seasoning. I just found the notes in my kitchen journal and it was something along the lines of "mexican chix lasagna, awful !" I also vaugely remember ditching what was left of the dish after I'd had the first go 'round of it. It has to be pretty bad for me not to want to even attempt it for a left-over lunch. I sort of want to say maybe it used flour tortillas instead of corn, and they disintegrated into the sauce..........?

I had to take a look at the recipe onlline. Did you brine the pork chops or were they already brined? Also, (just asking) did you do the three coatings - flour then egg mixture then crumbs? The recipe calls for a heckuva hot oven! I can't imagine cooking the chops 17 to 25 minutes in a 425°F oven. ...up all of the flavorings (it calls for 2 tablespoons of Parmesan cheese...for an entire cookie sheet of bread crumbs? Doesn't that sound skimpy?). Ohhhhhhhh Toliver !!! I brined (after first determining that brining was, indeed necessary, that the chops hadn't been, um, "enhanced". Actually the were probably in the brine about 10 minutes longer than the recipe called for (doing other prep work and figured it was OK since the chops were a bit thicker than called for). *THEN* I patted and patted and patted with paper towels to dry those suckers off. Then I floured, and egged and crumbed. Then I sprayed the grid rack (much to the detriment of my baking pan and the chagrin of its owner, moi, since the spray cooking oil junk left that nasty residue it leaves at high temp.....). Then I checked the temp after the minimum time, again the chops were a bit thicker than called for, but they were spot on in temp. The breading was actually the BEST part of the dish ! It was plenty flavorful, and I bet if it had stuck to the darn chops, and the chops weren't the texture of balsa wood, it would've been tasty. I actually do a pretty similar dish with chicken breasts that I love, so I figured this was a slam dunk. As I said, happy dogs ! Very happy dogs, with very full-of-pork-loin-chops-tummies. Which is *not* a bad thing.

This is definitely a keeper- easy, tasty, inexpensive and would be great for a crowd. I did the roasted garlic potatoes too! Thank you for sharing. Oh good Anna, I am so glad you liked !! I need to make this again, soon. Sooooo many recipes, soooo little time is the problem.