Darienne
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Posts posted by Darienne
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Darienne,
Check out the weight watchers thread as well. It's got some excellent recipes. Notably Jensen's link to a lentil soup that I truly love.
Will check out the WW thread. Love lentil soup. Ate the end of it for lunch. Lentil spinach soup. Now if only the DH would tolerate a bit of lamb in it.
Thanks, Kerry.
p.s. the blog was no longer. Do you have this particular lentil soup recipe? I can see that the WW version would have no lamb in it anyway.
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but I've yet to play with starches/gums as thickeners.
Now, I am pretty much a novice at all this, but have to say that I was totally blown away by the cornstarch ice creams/gelati . Whole milk and cornstarch only? Amazing!
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Will do.
In re crushing the mint, the cocktail crowd has pretty well established that only slight muddling is required, as the minty compounds you want are near the surface of each leaf. The vegetal, rooty compounts are deeper, and are released if you muddle too hard. So I'll probably do a very light muddle prior to steeping.
Would you please explain exactly what 'muddling' consists of? Thanks And thanks for the minty information.
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Anyone have any experience with the fresh mint chocolate chip recipe?
Haven't tried it yet but am also interested in the 'fresh' mint angle.
I have never liked mint anything until making fresh mint truffles under the teaching eye of Keri's protege, Mari van Pelt. Suddenly a whole new world opened and mint was wonderful.
DL doesn't say anything about bruising, crushing or chopping the mint...one the other hand 2 cupfuls tightly packed is a lot of mint.
Please report on your results and tell what, if anything, you did to the mint, how much you used, whether it tasted minty or not. Thanks.
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We have used shredded cabbage in place of noodles. Just about pulls it off...not quite, of course...but close. You can use cabbage leaves for lasagna also.
This topic being raised again today s a kind of do-do-do-do do-do-do-do(singsong voice). I really need to lose a chunk of weight and my DH is in my face about it now. My recent MRI is saying some very unpleasant things which might result in back surgery...I hope not...but losing the weight would sure help. Not to mention that being unable to walk or stand, and hating, hating, hating, getting wet in the middle of the day makes exercise difficult. So caloric reduction has to be it.
I'm going to go back over this thread and download all the recipes, look up all the noted cookbooks. And try to come up with some of my own to share.
I should add that learning to make delicious homemade ice cream using only milk and cornstarch can only be a plus!
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Do not give up. I am just beginning to cook seriously at the ripe old age of nearly 70 and after a lifetime of trying to cook as little as possible, finding just about anything else to do instead of cooking.
My Mother did not teach me to cook and I did not teach our daughter to cook. My DH did much of the cooking and both our sons cook. One son has a wife who does not cook.
However, I have always enjoyed darning socks and would not dream of feeding my dogs canned or dry food once I learned what goes into it. Our dogs have eaten real food for over a decade now. And they eat a variety of foods too.
Different strokes et al...
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Fascinating thread.
What was that strange looking 'spatula/scraper' thing that the Callebaut gentleman was using in the Thermomix video demo?
Thanks.
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This may not be appropriate for this particular crowd, but here's a great couscous salad - you can make it a few days ahead, storing the salad and dressing separately, then add dressing a few hours before serving. Also, add the peas with the dressing - if left overnight or longer, they lose color.
Another note: I always strain out the crushed garlic from the dressing before adding to the salad:
Curried Couscous Salad with Dried Cranberries
http://find.myrecipes.com/recipes/recipefi...ecipe_id=226616
It certainly is appropriate with me and I shall make it at some point, if not for that weekend. Thank you.
You are probably correct about this crowd though. They are great folks but more of the cole slaw and potato salad bunch. Hamburgers and corn on the cob. Great stuff.
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I can't give you advice on the heat problem, but I can tell you about the cold problem and perhaps that will help a bit in some way.
Our oldest son lived with us for an extended period as an adult and we put a second fridge in our garage. In the winter, the enclosed garage gets very cold and so the fridge did too. We put a separate light bulb in the fridge on 24/7...cannot recall the exact wattage...and the problem was solved.
Good luck!
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Here is the recipe you requested, Darienne. Good luck to you.
Seven Day Cabbage Slaw
Keeps at least 3 weeks, according to person who gave me this recipe.
Thanks to you, Ruth. I am feeling much more 'in control' about the whole affair with the bean and slaw recipes.
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Here is a bean salad recipe from my MIL. She always make its before xmas( like weeks before). It gets better the longer it sits.
NancyH made it with canned green beans for a Mensa event and everyone loved it.
Bean Salad:
1 can lima beans
1 can red kidney beans
1 can wax or butter beans
1 can cici beans or chick frey
1 can roman beans
1 stalk of celery cut fine( I use more)
1/2 cup onion cut in rings
1 green pepper sliced
Sauce
3 cups white sugar
2 1/4 cups white vinegar
3/4 cup water
1 1/2 teaspoon salt
Boil sauce and cool 1/2 hour. Pour sauce over
bean mixture and let stand 24 hours
WEEKS???? Omigawd I can hardly believe it. I'll make it today!!! Many thanks.
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(An aside, I don't think the show is as old as 2003, and this topic wasn't started until last week.)
You are so correct. I think I am very tired. I was looking at the date that you joined the list, not the date of the thread.
If I currently had the energy, I'd be very embarrassed.
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I dont get the W network( unless I want to pay an additional 6.95 a month)
Well, I sure wouldn't pay extra to watch any show I can think of.
We get it as part of some package. -
Just watched the Grocery Bag show last night and now I see that it is the one referred to in the first posting on this thread in 2003: the Mexican cooking show.
They were really out of their depth on that show and the chef made it quite clear. This is a VERY unusual cooking show. It was delightful to watch, but it might wear a bit thin after a while if this is their usual level of expertise.
Still I'll watch again because the entire food network stuff is new to me.
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It's news to me that dog lovers and foodies are mutually exclusive. But regardless of that, put these dog-lovers to work washing lettuce and helping prep salad under your supervision. After all, you are providing comfy space for the dogs as well as their lovers.
You can certainly mix up ahead a large amount of simple vinaigrette that would work on a variety of lettuce or legume or veggie salads or even on potato salad. A little dijon covers a multitude of sins.
No, No.
I never meant they were mutually exclusive. Just that these ones are not foodies. Good one about the dijon. There will be some last minute stuff going on, but the supervision will have to be done by others, namely the head nurse/girl scout leader of an earlier message. The fact that she is coming ahead of time and is offering to take over means that things will be fine. Thanks for the reply.
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How many people in your horde? How many meals need salads? How many different salads do you need for each meal?
How far ahead depends upon how much you are willing to compromise flavor. IMO, most foods begin to deteriorate after 2-3 days in the fridge. Not all slaws are good keepers either, depends upon the recipe. I have a 7-Day-Slaw that is supposed to keep 3 weeks, and also a slaw for which you can make the dressing a week ahead, chop vegetables 3 or 4 days ahead and combine just before serving. If you choose the "recipe" salads carefully, you can combine them with some convenience items and no-labor items.
Buy bagged and pre-washed salad greens and make homemade dressings a week in advance (or buy them if you must). Crudites are available all cut up--serve with dip.
Rely on some last minute things, like sliced tomatoes or sliced/diced melons. You can always grab somebody to do this. A bowl of sweet cherries needs only to be washed, ditto for grapes. (Low on refrigerator space? Chill melons in a cooler with ice water a few hours ahead.)
Pickled beets and other pickled vegetables may be done now or even purchased.
Even if you premake salads within the last 2 or 3 days before guests arrive, you should be able to knock out quite a few in about a half day. Things like potato, pasta, rice or other grains, and beans. Fresh vegetables may be blanched and dressed with vinaigrette at the last minute.
And serve a really good bread, either homemade (freeze ahead) or from a bakery. It fills in and fills up.
Bless you for your wonderful reply. The horde is 16 people and what makes it hoard-like is also 15 dogs...6 of which are puppies!!!
We haven't had puppies in years. That's a lot of folks, most of whom stay in our farm.The really good news is that two people have announced are coming ahead of time to help. The Mother is a head nurse and a Girl Scout leader and can do anything and quickly and well and with one hand tied behind her back and loves to work. This changes everything.
I would love to have your 7-day slaw recipe. DH makes the slaw. Our meals are simple but we need a lot of salads. I make our dressings. And bread. Good bread. I am not a bread maker. We'll buy it. And rolls. Yes. Thanks so much.
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I think most bean-y salads are good to make ahead - add the salt just before serving, otherwise they get watery.
.....BUT....BUT....How far ahead????
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Try David Lebovitz's Orange-Szechwan Pepper Ice Cream. It's like nothing you have ever tasted before. Well, I tried. It was like nothing I had ever tasted before.
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We have a horde of dog lovers and dogs descending upon the farm for the August 21st weekend. They are not 'foodies'. They are 'dog lovers'.
It is critical this year to get as much done ahead of time as possible...casseroles and coffee cakes in the freezer, that sort of thing.I know that cole slaw can be made a few days ahead of time...goodness knows you can find remnants at the back of the fridge weeks later which are still edible.
But what other salads can be made ahead of time and how long ahead of time?
What about mixed beans salads?
What about some kind of salad in which you might make part of it ahead of time and then add ingredient(s) X at the last minute?
Thank you.
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It's on again tomorrow--9am and double episodes at 7 in Winnipeg! And the 7pm show is on the French Laundry!
I'll check out the channel tomorrow - Toronto - and also the French Laundry.
Anything would be less irritating than the Chef at Home.
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I will never again cook a sugar syrup mistaking the Fahrenheit numbers for the Celsius, that is I was trying to reach 230 on the Celsius scale instead of realizing I needed that heat on Fahrenheit. Burnt the daylights out of the syrup before I came to.
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I made the Butterscotch Pecan ice cream while on holidays last week. All I can say is WOW!. I had four very happy guests and, thankfully for my waistline, not a lot of leftovers.
I think that it may just become an annual cottage tradition. (and, yes, I did schlep my ice cream maker up to to cottage.)
Kathy
Haven't tried that one yet. We have a horde coming August 20th to 23rd and I have promised ice cream for all. That might be a good one. Of course, I'll have to try it ahead of time to make sure I can make it properly. Yeah. Right.
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A good friend's blood test just confirmed she is extremely allergic to dairy and eggs. She hasn't felt really well in years. Finally she knows why. Her scores were off the chart in terms of allergy.
On the blood test: under 40 is not allergic, 40-150 is moderate. Anything over 900 is severe. She got 1439 for milk and 1435 for casein. She was told by the doc "no egg, no dairy products for you!" Yeah, she's screwed.
Can you help me let her know the end of good eating is not nigh!?
She's really sad about not eating cheese.
Thoughts, pity, suggestions, allergy stories, recipes...?
Grace
I'm with you here. Our youngest cannot eat eggs and I am trying to convince him to make ice cream with eggs. He's 1200 miles away so I can't do much from here.
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You are absolutely correct. Just last night I was chatting with a respected colleage of mine who told me he closes for the summer. I have been thinking of this for a while. Perhaps I should learn ice cream and do that in the hot months. Even if I make chocolate, customers walking out to the steaming hot car get so many instructions it is ridiculous.
Excellent idea.
With a constant 100% humdity in eastern Canada, making chocolate is asking for trouble.As for ice cream: I don't think I have ever had quite so much fun. There are a few very active ice cream threads going on as we speak. And David Lebowitz's The Perfect Scoop is such a good place to start for low volume production.
"The Perfect Scoop" by David Lebovitz on ice cream
in Pastry & Baking
Posted
It's great to have so many mentors in each list!!! Thanks for the information.
A couple of years ago friends and I were making white chocolate mint ganache and the mint person minced the mint very very finely before anyone caught her. The truffles tasted good, but the color was hard to describe in polite terms!!
Mint ice cream should be next on my list...