What would you make today if you had a couple pounds of ground beef in your refrigerator?
March madness is almost over and the Badgers are still in the playoffs!
Tonight's dinner is a pasta-pizza casserole using some left over pasta and then loading it up with sauce, toppings and lots of cheese. Toppings include the usual suspects- onion, green pepper, sliced zucchini, mushrooms, bell pepper, sausage and pepperoni. Green garden salad on the side and chocolate chip-walnut cookies for dessert.
What are you having for dinner tonight?
Paleo Diets. Have you tried it? Has it made a difference in your health? Is it too restrictive for you? Have an opinion? Share your thoughts.
What is your favorite way to prepare cauliflower? A recipe or simple explanation would be appreciated. Looking for a little inspiration from my usual favorites.
Ok. My falafel craving got the best of me. So I followed the Mark Bittman recipe and it was delicious. My problem- forming the darn things so they don't fall apart. Things were going so-so. Tried different ways to get the mixture into the pan. My last batch was fairly successful by squeezing a large tablespoonful of mix, then sliding gently off the spoon into the oil. Not round or elegant but it worked. True- I only used about an inch of oil, shallow, not a super deep fry. Also, I'm thinking they may need to be ground finer before shaping. Please, please, PLEASE share your prep and shaping tips! I would be eternally grateful.
Having an early dinner tonight so that we can watch the season finale of True Detective. We are having oven baked BBQ ribs (yes, I'm being totally lazy today, no grill or smoke), parsley buttered baby red potatoes and buttered corn. Simple meal, no fancy flourishes. What are you having tonight?
It's ridiculously cold and snowy here so I've been craving soups all month, big, hearty, toe warming soups.
Just started a pot of smoked turkey-lentil soup. That with fresh made seasoned pita chips, salad of baby kale & greens and some good cheese; glass of red wine, maybe three.
What's for dinner?
We all love pizza. Well, at leat the majoirity of us do. I love it in all it's variations, but my true love is a thin crust. I do love a deep dish too, but not with too bready of a crust. What is your preference? What's your outlier?
Well, we've been thrown a curve. A family member has been diagnosed with high level gluten-soy-dairy sensitivites. And we live in an area that has limited access to gluten free products in grocery stores.
I know that many of our SE community struggle with these food sensitivities. I'm hoping someone can recommend a high quality, good tasting brand of soup base(s). I can order products online.
Other products I've purchased I would not buy again. I'm hoping for some recommendations for products tried and true rather than my current method, trial and error. Some of the products I've tasted were just so unappetizing or mushy (pasta).
Meanwhile, I'm reading labels, calling manufacturers to find out if their products contain gluten. Not much help with manufacturers, but that will be epic rant for another time.
Any feedback, tips and product referrals would be of greatly appreciated!!
Are you baking this season? Any family specialties? Holiday breads? Your favorite holiday cookies?
I am going the simple route this year. Magic cookie bars, rollo turtles and fool proof fudge on the candy end. Peanut butter, walnut-maple, old fashioned molassess with dates and melting moment butter cookies so far. Still have a couple more cookies to go.
What's on your baking list?
I've got a beautiful ham bone and lots of support ingredients. Spicy sausages, dried beans and grains of all sorts, aromatics, fresh herbs, spices, later harvest produce, the works.
Looking for inspiration, an idea I should try, a tried but true favorite, a spark.
What is your favorite, go-to or often made use for a meaty ham bone?
Tonight we're having paninis made with ciabatta bread, roast pork, provolone, parmesan, sliced tomatoes, pickled peppers & onions along with a quick end-of-summer vegetable soup and apple slices.
What's on your table tonight?
We're planning a family trip to Portland, Oregon. We'd really appreciate recommendations and suggestions for great foods, restaurants and must eats. Thanks!
Here, a steaming, soothing pot of egg drop soup made from turkey stock. I've been craving soup.
What did you have for dinner?
I was listening to a program on Wisconsin Public Radio earlier this week and the topic was cheese. (of course)
I recall a vacation in southwest portion of our state and stopped at Hook's Cheese Company in Middleton, WI. We purchased several selections, among them a twelve year old cheddar. It was the oldest cheddar I had ever tasted and was a revelation.
The radio program made me think this might be a good topic for Serious Eaters.
What's the most aged cheese you've ever eaten?
Just picked up a bottle of elderflower liqueur and am wondering what to do next. What is your favorite use or cocktail using it?
I've been exploring a number of new grains and this week I made a small amount of farro. I cooked it in lightly salted water and drained it when it was chewy-tender. Love the flavor and texture but always look to the SE community for ideas, suggestions and recipes.
What are some of your favorite ways to use farro?
I was blessed with an abundance of pak choi (similar to bok choy) in last week's CSA box.
I sliced some and added it to a brothy, tomato based vegetable soup. Made a spicy Asian style stir fry. Used it in place of cabbage in a saute' with sweet onions, green garlic and sliced mushrooms. Cooked some roughly chopped pac choi with chopped bacon and onions, added a splash of brown sugar and vinegar to serve along side grilled pork. I still have three fairly large heads left.
So, two things-
1.) I'm pak choi'd out. Can I blanch and freeze some?
2.) Does anyone have a preparation idea/suggestion/recipe to share or inspire me to make it again this week.
p.s. CSA box comes again on Thursday and since we are still in the very early stages of our growing season, I'm sure we're going to have a lot more of it coming.
I need ideas. Please.
I just bought a bottle of black vinegar, a new condiment for me. I tasted it and really liked the depth of flavor. Yet I wonder how folks of the Serious Eats community use it.
How do you use black vinegar?
Super humid and hot here in "weird weather" Wisconsin.
Tonight I marinated boneless chicken breasts in a chipotle marinade and set them on the grill. Made a coarse salsa of tomato, red onion, cucumber, cilantro, jalapenos, avocado and lime juice. Grilled some split romaine hearts, topped with the salsa, grilled chicken slices and a couple of generous squeezes of lime. Super spicy and satifying for a hot summer night.
What did you have for dinner?
I've got a couple of bags of frozen, shelled edamame. I'm looking for a little inspiration. What are your favorite ways to prepare them?
Yes. We're talking about the number one brand of ketchup. I even tried the "natural" sugar version and found it even sweeter.
I remember a texture of tomato sauce, but with the spice, sweetness and tang. Now I find ketchup to be not only overly sweet, but the tomoato-ey texture is gone. Is it me? Or has ketchup changed. I'm not a huge fan of ketchup, but it has it's place on the food scene. The overly smooth and overly sweet thing has got me running for a better flavor. It is not the ketchup I remember.
Do you have a new one that you like? If so, please share.
What is one of your favorite way's to use pancetta?
Alright. I was so excited about receiving a rice cooker for my birthday and so dissapointed with the rice every time I make it. I never have problems making rice on the stove top. Never. In the rice cooker, utter failure. I know... It's not supposed to be this way....
I have not branched out to my other rices (basmati, jasmine, etc.) at present due to my lack of success with plain white Riceland brand rice. I have adjusted the water to rice ratio several times, tried rinsing the rice, washed the rice.... you get the idea.
I'd like to blame it on the rice cookers, but I'm afraid that it's probably my water to rice ratio which I have yet to get down pat.
It's never separated grains, just a big bowl of mush. What am I doing wrong?
Please help me before I put the darn cooker in a rummage sale box.
What water to rice ration do you use? Is the brand of rice part of the problem? Do you rinse the rice before cooking? What do you do for perfect rice every time?
I picked up several packages of meaty turkey back parts for 49 cents a pound and just finished making 4 1/2 quarts of rich turkey stock plus a generous 2 cups of tender, juicy bits of turkey meat.
I plan on making a small pot of turkey noodle soup tomorrow and freezing some of the stock. I also plan to use about a 3/4 cup of turkey meat for turkey salad sandwiches. And maybe some risotto with asparagus this weekend.
But I must ask- What you you make?
If you like Almond Joys, you're going to love this take on the classic magic bar. A chocolate wafer crust is filled with mountains of chocolate chips, coconut, and almonds.
Nut "cheese" is not the first thing I expected to make from a Paleo cookbook. Most nut cheese recipes call for cashews; as someone with a cashew allergy, I have tended to avoid all dairy-free cheeses for the sake of safety. So I was pleasantly surprised when Michelle Tam's recipe for nut "cheese" in her new cookbook, Nom Nom Paleo, called for macadamia nuts. Mild-tasting, rich, and sweet, these round nuts not only fit into my diet, but they also seem like an ideal substitute for ricotta.
Rich and spicy enchiladas stuffed with spinach and hominy with a bright chile verde and smoky cashew-chipotle cream.
These fig and walnut studded biscotti are spiced with nutmeg, cinnamon, and cloves.
This is the ultimate summer salad, and it's perfect for entertaining. Not only is it festive and colorful, but you can make it ahead of time—in fact, you should, because it gets better and better the longer it sits.
Comforting pork and hominy soup is equal parts restorative and tongue-tingling.
A bright summer salad of charred corn, green beans, radishes, and jicama in a lime and olive oil dressing.
Chicken skewers are all too often dry and and flavorless, but a sweet and pungent marinade ensures this chicken satay is anything but.
We're always a bit wary of elderflower liqueur, but it doesn't take over in this supremely balanced and fresh-tasting gin cocktail, a signature brunch drink at Beretta in San Francisco.
Bigos, or traditional Polish Hunter's Stew, is one of those homey recipes that changes from home to home. In fact, in From A Polish Country House Kitchen, Anne Applebaum and Danielle Crittenden describe the stew as Poland's version of chili—long stewed meat with a suggestion of vegetable served with thick rustic bread. Their take blends pork, venison, beef, veal, and sausage with cabbage, sauerkraut, and mushrooms for a no-nonsense, take-no-prisoners, hearty meal for the meatiest of meat lovers. In other words, it's an awesome addition to your late winter repertoire.
The following recipe is from Cook's Illustrated's November 2007 issue. The magazine's publisher, Chris Kimball, didn't mention it when he talked to us about the magazine's Thanksgiving coverage, but we love these biscuits so much we asked Kimball for permission...
This recipe requires no kneading, no stretching, pretty much no skill whatsoever to create a crisp-crusted, airy, chewy pan pizza. Top as desired.
So you've made that New Year's resolution to eat more vegetables, but the weather's cold, and you're looking for some more rib-sticking fare. Beans are the best compromise in situations like this. And who are we kidding? Beans are no compromise at all—they're downright awesome on their own merits. Here are 17 easy bean recipes to help beat the cold.
A quick and soothing soup with egg whites and ground meat, flavored with cliantro and soy. A Chinese classic.
"I've read about people freezing their homemade dough. Is there a proper way to do this? If you were doing a cold ferment, at what stage would you freeze it? What's the best way to thaw the dough? I'd sure love to be able to cook a decent pizza on a whim."
This cranberry potpourri jam is inspired by the little fruit-orange sachets I used to make as a kid. The warm, spicy scent is so inviting, you might just keep a jar in your sock drawer.
Tender chunks of pork shoulder braised in a chili-based liquid. Perfect for tacos or burrito fillings.
Crisp bitter greens and tart crunchy apple in a savory anchovy dressing.
A great way to serve oatmeal at brunch, this baked version is full of cinnamon, maple syrup, and Granny Smith apples.
An ultra-creamy, hearty lasagna stuffed with spinach, mushrooms, and cheese. Rich enough to appease even the most hard-core meat eater.
Pour yourself a tall cup of coffee or tea and sit down to enjoy browned-butter pecan shortbread from Southern Living: Classic Southern Desserts. Minimal effort stands between you and crumbly, sweet, nutty delight.
You may know Carolyn Cope as Umami Girl. She stops by on Tuesdays with ideas on preparing fruits and vegetables. —The Mgmt. [Photograph: Carolyn Cope] More WhispersWinter Greens with Olive Vinaigrette and Goat Cheese Croutons »Banana Peanut Butter Smoothies »All...
An easy chocolate loaf made morning-friendly with lots of espresso (and crunchy walnuts too).
Got a bread machine? Tired of the few recipes that came with the book? Want to try something new? This recipe is one of the best that has come from my bread machine. The butter adds its own butteryness and the buttermilk adds the tang that's missing from short-fermented breads.
These super chunky biscotti are packed with almonds and cranberries, making for a nutty, sweet-tart cookie.