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Everything posted by Marlene
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What are the things you are already doing? Do you want bites, or more substantial things? Honey garlic meatballs. Can be made ahead, warmed and held in a chafing dish. Cheddar cheese tartlets. Warm or at room temp. Mini tourtieres, Made ahead and served warm or at room temp. Bacon, onion and cheese tart. Can be made ahead and served warm or at room temp. Chicken wings can be held well in a chafing dish. Garlic cheesecake Warm cheese dip with crusty breads or crostini Potted Cheese mini quiche hold well mini savoury clafouti
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Our eldest cat, Fluffy, (dont' ask who named him), passed away this summer, but he was infamous bread thief. I couldn't leave a loaf of bread on the counter or bring in a bag of groceries with bread in it and set it on the floor long enough to take my coat off.. It would be gone in seconds. And he would always lie right in my cooking path. If I was at the stove, I had to be careful turning around because there he was. Or if I needed something from the fridge, I'd have to move him out of the way first.
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Chicken risotto, peas and basil. Courtesy for the most part of Megan Blocker, although I changed a few things. yes, yes. We'll get back to the meat and gravy shortly.
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Mr. B. wanted me to let y'all know that he arrived safe and sound in the Great White North yesterday. Slightly traumatized by his travels and encounters with Canadian Customs, he is resting now but will make an appearance on the weekend at a dinner party. He had fretted that he'd lost his luggage and had nothing suitable to wear, but I assured him we could attire him easily. Until the weekend...........
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And? We are northerners, after all. ← Grilling and snowing like crazy go hand in hand.
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It's cold here too, although we don't have quite as much snow - yet. Although other parts of Ontario do. This is the time of year I like to re-plentish my stocks. It's cold enough out that I can put the pot outside or in the garage to chill, leaving more room in my fridge for other things. Lots of stews, braises and roasts here as well. While I can and do braise ocassionally in the summer, I braise almost constantly in the winter.
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I think yours look great! I opted out of the egg wash this time to see what they were like without it.
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Thanks Chufi! I was particularly pleased with how this batch turned out. I think it was the best one yet!
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I make tourtiere, but not a large one. I always make mini tourtieres in bread toasts or wonton cups for a Christmas dinner appetizer, as i will again this year.
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Dinner rolls, Variation 2, from BBA These were the best batch yet. I think I'm finally getting the "rolling the dough into a tight ball" technique down.
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That makes two of us.
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Tonight, dinner rolls from Bread Baker's Apprentice, roast pork, gravy, roast potatoes, and broccoli struesel gratin. Tracy, just for you:
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How Old Were You When You Learned to Make Gravy?
Marlene replied to a topic in Food Traditions & Culture
It's the one thing she taught me. My dad did most of the cooking, but gravy was always Mom's department. She had three things she made really well. Gravy, pie crust, and potato salad. It's taken me years to master pie crust, and I've never been able to completely replicate her potato salad, but gravy yes. Speaking of which, there will be pork roast and gravy for tomorrow night's dinner. -
How Old Were You When You Learned to Make Gravy?
Marlene replied to a topic in Food Traditions & Culture
I've been making gravy since I was about 10. My mom taught me. Making gravy was one of the things she made very very well. -
Tracy, I wasn't going to post this, because it's only pot roast after all, but well, for you.... Tonight's dinner, pot roast, mashed and gravy, glazed carrots.
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I'm expecting my copy of the book tonight, so I'll be able to read it. But, how often have eG'ers seen me "do it again" on these forums until I get it right? Biscuits. Again and again and yet again. I can make them in my sleep now. (you'd be so proud, Heather. ). Fish and chips. Did it three times I think. Pie crust, don't ask how many times. The only way to get better is to "do it again. Practice. Pay Attention. Don't take short cuts. Amen.
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During the week, definitely. We usually eat around 7-7:30 when it's light out during the school week, later in the summer when the light lasts the longest. Now, I'm finding I've pushed that back by a good hour, and I find myself wondering at 8:00 p.m. why my 15 year old isn't in bed yet. The weekends seem to be about the same time though. Probably because we're all busy running errands and getting stuff done that we don't have time for during the week.
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I suspect what the Beard foundation was trying to do was to include books in most categories. In the Hors d'Oeuvres category, Martha's book is pretty damn good. Agreed. This is not a list of the "best cookbooks ever" but an eclectic one that covers a fairly broad base, and a home cook would have most of their bases covered by owning these.
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It's kind of scary that I have most of those books. I'd argue that James Peterson's Sauces should be on there.
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Thanks Bruce and Stephanie. It's a great tart. It's the one I recommended to Zoe B for her brunch. It can be made ahead, rewarmed or served at room temp. It really makes a great lunch or dinner with a salad and one another member did here some time ago.
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Agreed. My son's friends love coming here because as one of them put it, "you actually cook real food".
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Come on over. I must get myself one of those magic mops eraser mops as well.
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In the "look Ma, no sauce" category , bacon, carmelized onion and gruyere tart with tossed salad with homemade balsamic dressing.