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Chocolate Mayonnaise Cake This is the hand written recipe for Mayonnaise cake as our family makes it. I have seen recipes that call for 3 tablespoons cocoa but this tastes chocolatie enough for me. 1 cup dates or raisins 1 cup boiling water 1 cup mayonnaise 1 cup sugar 2 cups all-purpose flour 1 tsp. baking soda 1 tsp. salt 1 tsp. cinnamon 1 Tbs. cocoa 1 tsp. vanilla Preheat oven to 350. Grease a 9x13x2” or a bundt pan. Pour boiling water over raisins or dates. Blend together mayonnaise and sugar. In a bowl, mix dry ingredients Mix raisin mixture, mayonnaise mixture and dry ingredients together with vanilla. Bake for about 40 minutes. Test with cake tester. ( RG1392 )

Howdy! Decided to be adventurous and buy 5 different brands of Mango pickle: Swad, Ahmed, Patak's, and two others. Have tried 3 so far and each is so incredibly salty that I can't bear to take another bite. I like salty food, but this is unreal. I threw away a ginger pickle a few weeks ago because it was way too salty. And when I ordered a mixed pickle at local restaurant it was also inedible. So what's the secret here? Is it an acquired taste? Should I be burying a miniscule amount of it in a huge bowl of rice?

Just came across this chocolate cake and was wondering if anyone has tried it or heard of it. Something tells me it might work well, but I want to know what your opinions are before I experiment. Thanks!

Curry Chutney Spread Serves 10 as Hors d'oeuvre. There are many variations on this, including ones that substitute smoked almonds for the bacon (a great tip for vegetarians), but this is my all-time favorite. I often forgo the processing of the chutney - as long as your chutney isn't super-chunky, you should be able to make this without dirtying your Cuisinart! 8 oz cream cheese (light or regular), at room temperature 1 T curry powder 8 oz mango chutney (one jar) 6 strips bacon, cooked until crisp, drained, and crumbled 1 bunch scallions, finely chopped In a small bowl, combine the cream cheese with the curry powder until mixture is well-blended and smooth. In the bowl of a food processor, pulse the chutney a few times (until lumps are gone). Spread cream cheese mixture evenly over the bottom of an 8-inch quiche or pie dish. Spread the chutney on top, then top with crumbled bacon. Add the scallions evenly to the top. Serve with hearty crackers or small whole-grain toasts. Spread will keep, covered in plastic wrap and stored in the fridge, for up to two days. Bring to room temperature before serving. Keywords: Hors d'oeuvre, Dip ( RG1384 )

Curry Chutney Spread Serves 10 as Hors d'oeuvre. There are many variations on this, including ones that substitute smoked almonds for the bacon (a great tip for vegetarians), but this is my all-time favorite. I often forgo the processing of the chutney - as long as your chutney isn't super-chunky, you should be able to make this without dirtying your Cuisinart! 8 oz cream cheese (light or regular), at room temperature 1 T curry powder 8 oz mango chutney (one jar) 6 strips bacon, cooked until crisp, drained, and crumbled 1 bunch scallions, finely chopped In a small bowl, combine the cream cheese with the curry powder until mixture is well-blended and smooth. In the bowl of a food processor, pulse the chutney a few times (until lumps are gone). Spread cream cheese mixture evenly over the bottom of an 8-inch quiche or pie dish. Spread the chutney on top, then top with crumbled bacon. Add the scallions evenly to the top. Serve with hearty crackers or small whole-grain toasts. Spread will keep, covered in plastic wrap and stored in the fridge, for up to two days. Bring to room temperature before serving. Keywords: Hors d'oeuvre, Dip ( RG1384 )

Opening towards the tail end of August... just north/adjacent to the Wine Bar on Church. A-la-carte seasonal menu... and... wait for it... RESERVATIONS. Also... a lounge area for libations while one waits for a table in the Wine Bar. Shhhhhhhh... this is on the "QT"

I havent seen a Topic for dinners at the Beard House.. I was excited to see the Chefs from Moto will be there on the 9th.. I will post my dinners here as I hope others do.. http://www.jamesbeard.org/events/2005/08/004.shtml

Can anyone point me to a recipe for the above? I believe coconut milk, lime and chillies are involved.....? A search of recipe gullet and google yielded nothing Would be very grateful for any assistance

Has anyone been here and could you give me some feedback on the place? Thanks.

The fruit has been excellent this year and I find my shelves overflowing with jams and preserves. I have enough for the gifts that I usually give, so I'm trying to come up with other ways to use up my supply. I've got mango/lime, pineapple/ginger, cherry, mayhaw, pear/ginger, and peach. I don't use added pectin, so everything is of fairly soft consistency. So far I've come up with the following ideas: 1. Fill a cake or sandwich cookies 2. Mix into a plain ice cream base (will this work?) 3. Eat biscuits and jam for breakfast every morning for the rest of my life (not a bad notion) Any suggestions would be appreciated. It's only July and I have always had a strange compulsion to put food in jars all summer long. Please help! Thanks, Linda

Lemon Mayonnaise This is an easy, delicious sauce to prepare, and is endlessly flexible - add any herbs you like at the end of the process, let the mayo sit in the fridge for an hour to blend the flavors, and use it on everything. Great in chicken salads, on sandwiches, over warm asparagus... 1 egg yolk, at room temperature 1 T Dijon mustard 1 tsp Champagne vinegar Kosher salt 3/4 c peanut or safflower oil 1/4 c best-quality olive oil Juice of one lemon In a heavy bowl that will stay put as you mix, whisk together the egg yolk, mustard and vinegar. Season with salt. As you whisk, add the peanut oil a few drops at a time, incorporating it thoroughly after each addition. Once the mixture begins to thicken, add the oil in a thin stream. A thick emulsion should be forming. Whisk in the olive oil and add lemon juice to taste, and salt (if needed). Keywords: Side, Intermediate ( RG1320 )

Lemon Mayonnaise This is an easy, delicious sauce to prepare, and is endlessly flexible - add any herbs you like at the end of the process, let the mayo sit in the fridge for an hour to blend the flavors, and use it on everything. Great in chicken salads, on sandwiches, over warm asparagus... 1 egg yolk, at room temperature 1 T Dijon mustard 1 tsp Champagne vinegar Kosher salt 3/4 c peanut or safflower oil 1/4 c best-quality olive oil Juice of one lemon In a heavy bowl that will stay put as you mix, whisk together the egg yolk, mustard and vinegar. Season with salt. As you whisk, add the peanut oil a few drops at a time, incorporating it thoroughly after each addition. Once the mixture begins to thicken, add the oil in a thin stream. A thick emulsion should be forming. Whisk in the olive oil and add lemon juice to taste, and salt (if needed). Keywords: Side, Intermediate ( RG1320 )

Honey Mustard Sauce Just like Houlahan's Sauce 4 T Hot Mustard, Mr. Mustard 6 T Mayo 4 T honey 4 T chives Mix well, refrigerate at least 2 hours, serve. Keywords: Easy, Sauce ( RG1315 )

Honey Mustard Sauce Just like Houlahan's Sauce 4 T Hot Mustard, Mr. Mustard 6 T Mayo 4 T honey 4 T chives Mix well, refrigerate at least 2 hours, serve. Keywords: Easy, Sauce ( RG1315 )

I'm sitting here eating some Jelly Belly beans, realizing how much I love them. Our grocery store recently put in one of those bulk serve yourself contraptions with about a dozen different flavors. For me they are a guilty pleasure with all of their sugar, flavorings and colorings. I don't care, I can eat buttered popcorn and toasted marshmallow till the cows come home... Anyone else love these thing? Hate them? Wonder how they get the flavors so dead on (for most things)? Are there any other beans that even come close??

Basic Condiments By Andie Paysinger and Mary Baker Wecome to the eGCI class on the "little sauces" that enhance the foods we love. The sauces we will prepare will not require any exotic or unusual ingredients or special equipment. The directions given will include additional instructions if the appliances used are not available. We've used different methods for the different recipes, but you can use whatever method you prefer. We will be using whisks, spoons, measuring spoons and cups, a heat source, a food processor or an immersion blender (or mortar and pestle if these are not available), a stand blender or similar appliance. Session I: Mayonnaise Note: If you are concerned about the possibility of salmonella in raw eggs, use pasteurized eggs. Basic Homemade Mayonnaise (Andie Paysinger) Makes 1 1/4 cups Ingredients 1 large egg yolk, chilled 1 cup chilled oil 1/4 teaspoon mustard powder Lemon juice, approximately 1 tablespoon or a little more 1/4 teaspoon ground white pepper (freshly ground if possible) Kosher salt to taste. Begin with a chilled 1-1/2 quart bowl and place it on a damp towel or a piece of rubber foam shelf liner so that it remains stable. Using a whisk, electric beater or immersion blender, whip the egg yolk until it is creamy. Slowly add half the chilled oil in a thin steam and continue beating until the mixture begins to thicken. Add the remaining ingredients, using 1 tablespoon of the lemon juice. Continue whisking or beating still adding the oil gradually until the mixture is thick and creamy. Add salt to taste and if needed, add a bit more lemon juice and beat until it is completely incorporated. Cover and immediately place in refrigerator. This should be used within a few days. Variations Once you learn the basic recipe, you can make numerous variations, including fresh and dried herbs and spices, a paste of green peppercorns, or hot pepper paste. Avoid anything that is too liquid as it will make the mayonnaise too runny. Aioli: The classic garlic mayonnaise (Andie Paysinger) This can be made entirely in a small food processor or a blender. However, the traditional way is to make it in a mortar and pestle; there are many people who contend that it tastes better made this way. Makes 1 cup Ingredients Garlic cloves, peeled, about 8 fat cloves Kosher salt, 1/4-1/2 teaspoon, approximately Yolk from an extra large egg 3/4 cup extra virgin olive oil Freshly ground white pepper Juice of half a lemon Hot water, about 1-2 teaspoons (if needed) Crush the garlic cloves in a mortar with the salt or in a small food processor until you have a fairly smooth paste. Add the egg yolk and continue mixing until it is a thick paste. Add the olive oil, a little at a time, blending constantly until all the oil has been incorporated. Add 1-2 teaspoons of lemon juice and mix well. Add the pepper and more salt, if needed. At this point, you may want to add more lemon juice if there is any bitterness from the garlic. If it seems too thick, add a little of the hot water and blend until the desired consistency is reached. Cover tightly and refrigerate for an hour before use. This must be used immediately. It will not keep more than a couple of days, even in the refrigerator. It is best if used the day it is prepared. Easy Chipotle Mayonnaise (Mary Baker) Chipotles are smoked jalapenos; they are very, very hot. This recipe is for an easy, blender-made fresh mayonnaise with a mild kick. You will be using only a small spoonful of the sauce in which the chipotles are packed. Save the chipotles in an airtight container in the fridge for adding a smoky kick to soups, chiles, and roasted meats. (To make a really easy sauce, of course, you can always "cheat" and just mix a little chipotle into prepared mayonnaise.) Makes 1 cup Ingredients 1 medium egg, warmed to room temperature 1 yolk, room temperature 1 juice of half a lemon 3/4 cup extra virgin olive oil 1 teaspoon of chipotle adobo sauce Whisk one entire egg in a small bowl until frothy then let settle. Measure 2 tablespoons of the beaten egg into a stand blender. Add the egg yolk and whip for 5 seconds. Add one teaspoon of lemon juice and blend at a low speed for 2 minutes. (For a food processor, whip the eggs for 15 seconds, and blend the lemon juice for 15 seconds.) Remove the center cap of the blender lid. Through the small opening, slowly pour in 3/4 cup of olive oil in a thin stream while blending on low. When the mixture reaches a thick, creamy consistency, add the adobo sauce and pulse until incorporated. Taste and add more adobo sauce if you like, a little at a time. Saffron Mayonnaise (Mary Baker) A garlic-saffron mayonnaise called "rouille" is used as a finish for boullabaisse and other Provençal fish soups and stews, but this version is pure saffron. Its bright golden color and tobacco-like aroma make it an excellent condiment for beef sandwiches. Ingredients 1 medium egg, warmed to room temperature 1 yolk, room temperature 1 juice of half a lemon 3/4 cup extra virgin olive oil 1/4 teaspoon of saffron threads, loosely packed Place one teaspoon of lemon juice and the saffron threads in a condiment bowl or small measuring cup. Let stand for 10 minutes, until the lemon juice is a deep gold color. Whisk one entire egg in a small bowl until frothy then let settle. Measure 2 tablespoons of the beaten egg into a stand blender. Add the egg yolk and whip for 5 seconds (if using a food processor, whip the eggs for 15 seconds). Add the lemon juice and saffron, and blend at a low speed for 2 minutes. Remove the center cap of the blender lid. Through the small opening, slowly pour in 3/4 cup of olive oil in a thin stream while blending on low. When the mixture reaches a thick, creamy consistency, taste and add more lemon juice if desired. Click here for the class Q&A.

Post your comments and questions on the Basic Condiments course here.

Welcome to the eGullet Culinary Institute's class on Basic Condiments, which will be presented next week, beginning Monday, June 13. The Instructors After spending her childhood on a farm in western Kentucky, Andie Paysinger (andiesenji) worked in her mother's bakery, eventually attending Dunwoodie School of Baking (later the Dunwoodie Institute) in Minneapolis. She joined the Army and was stationed in San Antonio, Texas, where she developed an avid interest in Mexico and Mexican food. A later post in San Francisco increased her international food interest. Settling in California's San Fernando Valley, she worked in the medical field, but after taking some private cooking classes, she began working part time as a personal chef. Although she is no longer a personal chef, she retains her enthusiasm for baking and cooking, collecting cookbooks and recipes, trying to reproduce recipes mentioned in historical sources, and growing her own vegetables and herbs. In addition to her abiding interest in food and cooking, Andie has been involved in showing basenji dogs and in painting and etching animals, mostly dogs and horses. One of her paintings is in the permanent collection of The Kennel Club, England, and has been published in the Illustrated Standards Book (frontispiece) 1998, and in Treasures of the Kennel Club (2000). Mary Baker (Rebel Rose) is the administrative partner of Dover Canyon Winery, a small artisanal producer in Paso Robles, California. She has taught college-sponsored courses in wine appreciation, and frequently speaks on wine appreciation and food-and-wine pairing. Thirteen years in wine hospitality and winery business management include stints as the first tasting room manager for Wild Horse Winery, and later the business manager for Justin Winery. As one of the original moderators on AOL's Food and Drink Network, Mary hosted monthly online winemaker chats. From 2002 to 2004 she served as a director on the board of the local vintners' association, representing the Paso Robles appellation, entertaining international visitors, and speaking at local wine festivals and seminars. She was also chairman of the 2004 Paso Robles Zinfandel Festival, an annual wine festival featuring a grand tasting, live and silent auctions, press events, artist receptions, and open house events at over 80 wineries. In her spare time she writes and plants vegetables and flowers, many of which promptly die. She is the author of Fresh From Dover Canyon: Easy Elegant Recipes from Dover Canyon Winery. The Course The course will cover the basics of making mayonnaise, mustard and ketchup, including instructions and recipes for several variations of each. It will be presented in two sessions, the first on Monday June 13, and the second on Wednesday, June 15. Session I: Four variations of mayonnaise Shopping list: Eggs: 1 or 2 per recipe Extra virgin olive oil: Approximately 1 cup per recipe (Optional: Corn or canola oil, mild nut oils, or grapeseed oil) Powdered mustard: 1 tablespoon total Lemon: 1/2 lemon or less per recipe White pepper: 1/2 tsp. or less per recipe Kosher salt: 2+ teaspoons per recipe Garlic: 1-2 heads total Chipotles (canned, packed in adobo sauce): One small can total Saffron: 1/4 tsp of threads total Equipment: Whisks Spoons Measuring spoons and cups Food processor, an immersion blender, or regular blender (or mortar and pestle) Click here to go to the course.

after having a $19 sidecar there last night (and realizing that I was the youngest non-staff male by at least 20 years -- albeit there were plenty of women younger than me) and perusing the late night menu ($16 pommes frites and $75 scrambled eggs with caviar -- as well as a caviar preparation from the "Alain Ducasse private stock")...I wondered, has anyone actually eaten here and if so, is it worth checking out for dinner?

I've never been able to figure out why foodies tend to despise ketchup. Like just about any condiment, it has its applications. If you don't like it, there are a million other condiments out there. The same goes for Worcestershire sauce and barbecue sauce, deli mustard and honey mustard, pickle relish and mango chutney, and jarred salsa. Why ask why? Just enjoy it for what it is. Maybe I'm weird for liking ketchup. I also will eat pickle relish straight out of a jar. Ditto for hoisin sauce. Soba PS. In the omuraisu thread in the Japan forum, Hiroyuki asks pretty much the same question, ao I thought I'd ask all y'all.

Aloha all, It's watermelon season here in Hawaii and whilst enjoying a deliciously refreshing one this morning I thought about making watermelon pickles. My grandmother used to make wonderful ones and I would assist her but I remember nothing about how she made her pickling syrup, etc. If anyone has a good recipe or method, please do share. There is nothing in the Recipe section. Thanks so much!

I have a jar of Fauchon Fleur de Sel Milk Jam. Any suggestions on how I could use it in a cake or dessert?

Jambalaya Serves 125 as Main Dish. Jambalaya is normally a one pot dish involving meats and/or seafoods, vegetables for flavoring a texture, and finished with rice. There are two principle ways of making the dish. The first way, as in the most common, is to cook down the sausage or meat involved, add the vegetables and tomatoes and cook them down,add seafood at this poin, and then add stock in a proportionate amount to the rice that is to be added at the very end of the dish. This type of jambalaya is known, generally, as "red jambalaya". The second way is to cook all of the ingredients seperately from the rice and to cook the rice in some savory stock, in this case shrimp stock is used, and then to blend them together GENTLY (rice should be blended with very large wooden spoons by sliding them down the side of the container and lifting up-never pushing down or smashing the rice. Rice is your friend. Be kind to it. There is nothing worse than smooshed, gooey rice. This is them panned up in shallow pans and baked at 350 COVERED tightly with foil, until warmed through (if is not served immediatley-either way it is just as delicious) This is known as "white jambalaya". This is a very large recipe, and it is great for large parties as you can make the goo one day and the rice on another. In fact, you can make it and freeze the red part (without the shrimp) ahead of time if you need to. So you will need some time and a big wallet full of money. This is really good and wherever you live in the world, as long as you don't have any complex dietary restrictions, you can enjoy a great dish from Louisiana. Have fun and enjoy! Remember, you can use the scale button at the bottom of the recipe to decrease or increase quantity. I made this for a graduation party I "catered." For more on Jambalaya, please check the Gumbo, Jambalaya, Etouffee, Creole..., Please Advise topic. 10 lb smoked sausage, sliced 10 lb chicken thighs, cubed 12 c onions, chopped 3 c diced, celery 3 c green peppers, chopped 1-1/2 c yellow bell pepper, cupped 11-1/2 c red bell peppers, cupped 12 cloves garlic, chopped 3 tsp Thyme 12 bay leaves 3 tsp Dried basil 6 tsp salt 3 tsp Cayenne 10 1 lb Cans chopped tomatoes 6 1 lb Cans Rotel Tomatoes 6 6 oz Cans tomato paste 3 lemons, halved 10 lb shrimp, peeled and deveined 15 lb Basmati Rice 1)Salt and pepper chicken and then brown in a hot pan with just enough oil to get it started. Remove and set aside. 2) Brown sausage. 3) Add next 11 ingredients and cook for 5 minutes or until onions and bell peppers are wilted. 4) Add the tomato ingredients,the chicken, and the lemons. 5) Bring to a low simmer, uncovered, and simmer for 30 minutes. Stirring occasionally to keep from scorching. 6) Add the shrimp and cook the shrimp for 5 minutes . 7) The rice should be cooked, seperately, as per the cooking instructions for the rice. Rather than cooking the rice in plain water, cook it in a light shrimp or other savory stock. 8) Once the rice is done, while both ingredients are hot, mix as per the instructions above and then either serve or put into pans to be refrigerated or frozen until you are ready for use. Keywords: Main Dish, Intermediate, Dinner, Seafood, Shrimp ( RG1268 )

Jambalaya Serves 125 as Main Dish. Jambalaya is normally a one pot dish involving meats and/or seafoods, vegetables for flavoring a texture, and finished with rice. There are two principle ways of making the dish. The first way, as in the most common, is to cook down the sausage or meat involved, add the vegetables and tomatoes and cook them down,add seafood at this poin, and then add stock in a proportionate amount to the rice that is to be added at the very end of the dish. This type of jambalaya is known, generally, as "red jambalaya". The second way is to cook all of the ingredients seperately from the rice and to cook the rice in some savory stock, in this case shrimp stock is used, and then to blend them together GENTLY (rice should be blended with very large wooden spoons by sliding them down the side of the container and lifting up-never pushing down or smashing the rice. Rice is your friend. Be kind to it. There is nothing worse than smooshed, gooey rice. This is them panned up in shallow pans and baked at 350 COVERED tightly with foil, until warmed through (if is not served immediatley-either way it is just as delicious) This is known as "white jambalaya". This is a very large recipe, and it is great for large parties as you can make the goo one day and the rice on another. In fact, you can make it and freeze the red part (without the shrimp) ahead of time if you need to. So you will need some time and a big wallet full of money. This is really good and wherever you live in the world, as long as you don't have any complex dietary restrictions, you can enjoy a great dish from Louisiana. Have fun and enjoy! Remember, you can use the scale button at the bottom of the recipe to decrease or increase quantity. I made this for a graduation party I "catered." For more on Jambalaya, please check the Gumbo, Jambalaya, Etouffee, Creole..., Please Advise topic. 10 lb smoked sausage, sliced 10 lb chicken thighs, cubed 12 c onions, chopped 3 c diced, celery 3 c green peppers, chopped 1-1/2 c yellow bell pepper, cupped 11-1/2 c red bell peppers, cupped 12 cloves garlic, chopped 3 tsp Thyme 12 bay leaves 3 tsp Dried basil 6 tsp salt 3 tsp Cayenne 10 1 lb Cans chopped tomatoes 6 1 lb Cans Rotel Tomatoes 6 6 oz Cans tomato paste 3 lemons, halved 10 lb shrimp, peeled and deveined 15 lb Basmati Rice 1)Salt and pepper chicken and then brown in a hot pan with just enough oil to get it started. Remove and set aside. 2) Brown sausage. 3) Add next 11 ingredients and cook for 5 minutes or until onions and bell peppers are wilted. 4) Add the tomato ingredients,the chicken, and the lemons. 5) Bring to a low simmer, uncovered, and simmer for 30 minutes. Stirring occasionally to keep from scorching. 6) Add the shrimp and cook the shrimp for 5 minutes . 7) The rice should be cooked, seperately, as per the cooking instructions for the rice. Rather than cooking the rice in plain water, cook it in a light shrimp or other savory stock. 8) Once the rice is done, while both ingredients are hot, mix as per the instructions above and then either serve or put into pans to be refrigerated or frozen until you are ready for use. Keywords: Main Dish, Intermediate, Dinner, Seafood, Shrimp ( RG1268 )

Hi All, Having been incredible lucky and spent the last six months working in Jamaica, I find I am now in sever Jerk Chicken withdrawal. For anyone who likes hot and/or BBQ style food I urge you to get the first possible flight to Kingston and simply drive along the road until you see the smoke billowing from the first 'pan' you find. You will not be disappointed with the hot, succulent chicken that you'll get served. Coming from the UK where the tendency is to fast grill when BBQ'ing, I was amazed at how tender and juicy a chicken can remain even after (or because it's has?) been cooking for several hours. So, I'm in the process of building prototype one of my Jamaican pan. I have the oil drum cut in half and the red/yellow/green paint ready. Now I'm stuck. I'm not 100% sure what the best design should be. Having read lots since I've been back I'm realising that it's all about indirect heat and smoke. I've seen all the fancy designs for smokers where the firebox sits to one side, and so one - but I'm keen to try and be as authentic as possible, and those guys did not seem to have all the fancy stuff. Thus, if I just put charcoal at the bottom and chicken on top, even with the lid down I'm just gonna grill. Anyone have any other ideas? Fire to one side? Chimneys to draw smoke? Raise the fire? Cover the fire? I've had a good look around the www and to my amazement I can't find anything. You are my last hope. Cheers Steve