Jump to content

Darienne

participating member
  • Posts

    6,669
  • Joined

  • Last visited

Everything posted by Darienne

  1. What does work fine for us is potato soup, made both à la Martha Stewart with a lot of cream and also with no cream at all.
  2. Darienne

    Semifreddo

    It was actually a semifreddo which started my love affair with cooking after decades of loathing to have to do it. A Chocolate-covered Banana Mousse Freeze. A recipe out of the local newspaper which called for a chocolate ganache. What's a ganache asked I? Never heard that word before. And so it began. My newly found love affair with dark chocolate. And also my endless changing of recipes by adding in this case raspberries and Chambord. And soon after I found and joined eGullet. I might just have to make one soon.
  3. Our potato salad could be more boring (to others) although I don't know how. We like it this way and that's all that matters. Red potatoes, red onions, parsley, salt and pepper and mayonnaise. That's it. (I loathe hard boiled eggs so never ever add them. Ed would no doubt like them.) End of story.
  4. I'm on a no dairy, no gluten, no sesame regime for 8 weeks. So I am starting from scratch in the baking department. I just happened upon this recipe a few weeks ago on a Jamie Geller Jewlish video featuring this 'magic' Tahini Chocolate Chip Cookie Sticks recipe by Melanie Strauss, made with, alas, tahini. Here's the actual recipe. I made them twice with tahini...before the verdict was in...and since then with both sunflower butter and almond butter. (Ed likes them all, of course.) They're amazing to make...so simple and yet so yummy.
  5. Looks delicious. I'm just about to make my Hamburger and Cabbage Casserole....
  6. Ground Beef and Onions in White Sauce over a Baked Potato or Noodles posted by Rotuts (couldn't get the quote thingy to work) I think that sounds as if it has real possibilities for us... And I assume that lemniscate was referring to this recipe when he spoke of tarting it up. That I would do also.
  7. Ed has been using this Italian meat/tomato sauce since we've been married (61 years now). I have no idea where he got it. I'm typing off an old index card which is hardly legible after decades of use and stains. He's not here right now so I can't ask him any questions about how closely he follows the recipe now. 1 lb ground beef 2 cans tomato paste 1. no 2 1/2 can stewed tomatoes 1 tsp sugar (not used) 1/8 tsp pepper (would use more now) 1/4 cup Parmesan cheese 1 cup chopped onion 1 finely chopped clove of garlic 1/4 cup celery 1 1/4 tbsp salt 1/4 tsp oregano, chopped parsley 1. Gently fry meat, onion, garlic, celery, in shortening (uses some kind of oil now), stirring about 5 minutes. 2. Add other ingredients and simmer indefinitely. This is his basic tomato sauce and for spaghetti, he'd add more oregano and basil. The sauce is also modified for Mexican, Greek and other nation's dishes. Sorry, we are not very sophisticated in our culinary skills.
  8. I'll try this one, although with Mr. Ed's tomato sauce, modified for Italian. Thanks.
  9. Picadillo and Picadillo de la costa, both from Elizabeth Ortiz, The Complete Book of Mexican Cooking, 1965. One calls for beef and the other for pork and veal, but I put them both together with beef (and ground pork if I have it on hand) and call it Picadillo de la cabaña because we live in Cavan. Yes, it's silly, but I don't care. Ground beef and Cabbage Casserole from food.com. https://www.food.com/recipe/ground-beef-and-cabbage-casserole-391323 Bobotie from Epicurious. https://www.epicurious.com/recipes/food/views/bobotie-231245 Originally from Rainbow Cuisine: A Culinary Journey Through South Africa by Lannice Snyman 1998. Bits taken from help from my South African cooking mentor, JohnT, then living in Cape Town, South Africa. Don't know where he is now. Covid 19 put an enormous dent in his plans. There's always that old standby Impossible Pie. Consists of meat, vegetables, eggs, cheese and biscuit layer in probably a hundred different varieties. I have a Chile Relleños Casserole which I got from Jaymes, (https://forums.egullet.org/topic/21203-rellenos/?tab=comments#comment-282635, May 18, 2003) who is not around eG much anymore but who was such a help to me when I was starting to learn Mexican/ Tex/Mex/ California/Mex/ etc cooking. It doesn't call for meat...but I add ground beef anyway. I also use Poblanos which are the only chile you can get where I live. And my own topping of biscuit. In fact, because Ed likes beef and is only a half-hearted "lessmeatarian" (a term from Mark Bittman), and doesn't like lamb, I often add ground beef (and or ground pork) to any number of recipes which don't call for meat at all. That's enough I think. Of course I make enough always to freeze at least two meals if not more.
  10. I was just about to reply when I saw the dictum: no casseroles. That's mostly where I end up. And I have some goodies.
  11. Welcome to the forum. While I am not actually an ice cream lover, my husband is and I make ice cream for him constantly.
  12. I don't do shellfish and I like gravlax and ceviche. I didn't find the pickled herring too 'fishy'...but then what does too 'fishy' mean? Perhaps you should try another brand before you make up your mind. Certainly a lot of folks hate pickled herring. I hadn't had it since childhood and the reason I picked some up a couple of months ago, is that a dear friend was doing one of those ubiquitous and mindless online quizzes...you get x number of points for every dish you will eat...or won't eat...and that's when I learned that she hated pickled herring. So off we went to buy some. I have promised not to serve it to her next visit.
  13. I just called Maggie's. The herring is straight from Holland and is salted, not pickled. Might try it anyway. Thanks. We don't have a Loblaws and although we have a Metro, it is in a part of the city we don't usually go to although we would. We do go there once in a while to stock up on Muffaletta.
  14. In what area please? Added: Ah, I see. Hamilton and so on.
  15. No. Nearest one is outside Toronto I think.
  16. Strubs makes a pickled herring but Ed can't seem to find it in the regular grocery stores in Peterborough, including Superstore and Sobeys. I've now tried the one by Feature, and while it musters a pass, I'd still like to find the one by Strubs. I see that @Anna N and @ElsieD have posted about pickled herring in the past. What kind did you use and where did you buy it? Peterborough is a fairly provincial city and some things just don't sell here. But I'd certainly like to find Strubs. Any thoughts, please.
  17. I think we need a 'wow' button.
  18. A quite unusual take on the favorite American chocolate bar: click
  19. What I didn't stress about Strauss' cookies is that there is no flour in them at all and they are so tasty. This is so important to folks who have a problem with gluten.
  20. Made these incredible cookie 'sticks' this afternoon - Tahini Chocolate Chip Cookie Sticks. A recipe from Melinda Strauss click, which I watched her demonstrate on Jamie Geller's Facebook page while not working what I was supposed to be working at this afternoon. Nothing fancy, but very tasty. Made from only tahini, eggs, maple syrup with a bit of baking soda. Like magic.
  21. @David Ross I have a bag of sweet red cherries in the freezer. Can I use them in either of these two desserts?
  22. I freeze it and we eat it another day.
  23. Tostitos Kakimochi, a North American twist on a Japanese snack. We used to teach hardshell gourd workshops in our large garage going back some years (my avatar photo is a hardshell gourd). The most wonderful workshop we ever held was for a church group of immigrant Japanese folk...in fact we held a second one a couple of months later...and one of the ladies brought this incredible snack. Delicious. You can't eat just one. The maker generously gave me the recipe and since then I've made them many times when attending gourd workshops in the USA as our contribution. I always print out slips with the recipe on them and it's not long each time before the Tostitos are gone and so are the recipe slips. Of course, now you can find all sorts of variations of this recipe online...but this was pre-online days. And the garage is no longer clean enough for such goings-on. And we no longer teach. And our traveling days are behind us.
  24. I've been giving this a lot of thought and can't come up with anything. Ed does all the short order cooking and I do all the batch cooking. Therefore at any time, the freezer is full of a large variety of cooked dishes, some of which can be defrosted quite quickly. And supper is always either soup...again lots of frozen ones...or a salad or steamed vegetables. Actually if Ed is out and won't be home in time to eat, my go-to meal is usually a can of chickpeas heated with a simple lemon juice, olive oil and garlic dressing. I have no idea why. Just is...
  25. Gave my pasta machine to a potter who uses it. And I have two coffee grinders, one for spices and the other for dog supplements.
×
×
  • Create New...