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  1. I love the sauce verte in this recipe https://www.epicurious.com/recipes/food/views/green-beans-and-zucchini-with-sauce-verte-359389
  2. NadyaDuke


    The best description I ever heard of how sweet cornbread should be is "about as sweet as a good ear of fresh corn" and that's been my guide. For a recipe with a cup of cornmeal and a cup of flour I use about 2 Tablespoons sugar and that seems about right to me, though I should really try it with 1 and see what I think.
  3. Catching up because I always enjoy this thread. Christmas breakfast for four was lemon cornmeal waffles and asparagus frittata. We call the waffles “7 bowl waffles” because the many steps in the recipe meant we used 7 bowls the first time we made them. I think we’ve sharpened it down to 5 now with some planning. For the frittata I used the technique from this recipe to slow bake the frittata, but swapped out the oven roasted broccoli for pan roasted asparagus and the Parmesan for Fontina. I’d never used this technique before and was really pleased as you get a very creamy set on
  4. One holdover from living in New Mexico for three years is that Posole became our traditional New Years Eve dinner. I make it from dried posole which can be hit or miss to find now that I don’t live in NM. However I'd made posole earlier this year and had bought enough for two batches. Then I panicked yesterday when I realized that my old stash of dried red Hatch Chile had been tossed out when I purged for our move last spring and I never restocked. We were in San Diego visiting family, so I detoured by a supermarket thinking we might have better luck there than in the PNW. Sure enough, Vons
  5. @heidih The cranberry sauce was good, though hard to tell how much of the bitterness came from Campari and how much from the grapefruit. We really like the technique of cooking half the cranberries down and then barely cooking the rest so you had some whole. Here’s the recipe https://www.foodnetwork.com/recipes/bobby-flay/grapefruit-campari-cranberry-relish-recipe-2120647
  6. Doing Alton Browns’s dry brined spatchcocked turkey with roasted vegetable panzanella for the first time this year. You roast the turkey directly on the oven rack with a pan of vegetables and bread below. Should be interesting, Yesterday my husband and his mom made pies, as is their tradition. In addition to the pumpkin pie with pecan streusel topping that I adore, they made a lemon meringue for the first time. My job is to find the recipes and go to work so they can bake. I gave them the Chez Panisse lemon meringue pie recipe from the Essential NY Times cookbook as I’ve been rea
  7. Somewhere I saw someone use a plastic pill container for this. The kind that have a compartment or two for each day of the week.
  8. When I lived in New Mexico in the early 90s, for 25 cents you could get a side of Bueno green chile for your hamburger. Green chile cheeseburgers are a thing in New Mexico, and Bueno is the standard store brand you could find in every freezer.
  9. A friend gave me this book this summer and I used it a lot. Last week I turned to it for some post-holiday winter vegetable inspiration and made this parsnips with citrus and olives salad. I liked it a lot and will make it again.
  10. At the Portland (Oregon) airport there's a quite decent restaurant past security called Country Cat. It's an outpost of a local restaurant. Good cocktails and food. It's my standard pre-flight breakfast or dinner if the timing is such that I need one or the other.
  11. Tear Drop is a wonderful cocktail place in the Pearl district, walkable from downtown. Imperial and Clyde Common both have good cocktail programs and good food. Q restaurant is a wonderful reboot of a Portland institution - good cocktails and amazing Osso Bucco and other tasty things. I've heard good things about Headwaters, but haven't been there yet and am looking forward to trying a new restaurant called Jackrabbit - it's run by Top Chef Masters winner Chris Cosentino.
  12. Did this ever get posted? I'm curious how it turned out! Plus, I might pick up some tips ....
  13. Happy to help. I just remembered that the peanut butter and spaghetti sauce, and maybe the tomatoes, have a regular and an organic variety. I buy the regular, but you might want to investigate both to see what works best for your article.
  14. Here are my standards from Whole Foods that are cheaper than the equivalents elsewhere. 365 natural peanut butter 365 basic marinara spaghetti sauce. This has just about the fewest grams of sugar of anything I've found and is inexpensive. 365 canned fire-roasted tomatoes. A staple in my pantry. All of those have good everyday prices and often go on sale. And, of course, there's the bulk food section, which is often a good deal, especially since you can buy just as much as you need and no more.
  15. I've had my GE combination microwave/convection oven for about 8 years now and really like it. It's my second oven for when I need to bake a side dish or dessert while the main oven is busy. And it has a feature that uses both microwave and convection that will cook baked potatoes in 30 minutes - I like them cooked this way better than microwaved only. I also like that it doesn't heat up the kitchen as much as big oven does, so I'll use it if I just have one small thing to bake, or just want a couple potatoes for dinner.
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