Carolyn Cope’s Profile
Recent Comments
The Crisper Whisperer: Sweet Potato Salad with Chili-Lime Dressing
@gwenkern I like the potatoes small, but I also really like to use my knife. I think it's more important to keep them small if you're adding beans. But, of course, it's potato salad, so cut them whatever size you like and just roast longer if need be.
Mmmvelopes: Bacon-flavored Envelopes
You know it's intense when the fact that the envelopes look like bacon doesn't even make the story. Want.
The Crisper Whisperer: Quick-Poached Asian Pears
@arindaadam I would like to officially endorse the yogurt option. Wish I'd thought of that.
@Nickiter You must've gotten a bad one. When they're good, they are extremely crisp and full of subtle flavors. Hope you'll try again!
See more comments by Carolyn Cope »
Recent Posts
The Crisper Whisperer: Sweet Potato Salad with Chili-Lime Dressing
Posted by Carolyn Cope, November 17, 2009 at 8:30 AM
Salt and Vinegar Broiled Fingerling Potatoes
Posted by Carolyn Cope, November 13, 2009 at 5:55 PM
The Crisper Whisperer: Quick-Poached Asian Pears
Posted by Carolyn Cope, November 10, 2009 at 8:00 AM
See more posts by Carolyn Cope »
Recent Favorites
The Food Lab: Turkey Brining Basics
Posted by J. Kenji Lopez-Alt, November 6, 2009 at 9:45 AM
Mark Bittman's Savory Oatmeal with Scallions and Soy Sauce
Posted by Erin Zimmer, January 28, 2009 at 8:45 AM
Dinner Tonight: Cod with Tarragon-Anchovy Breadcrumbs
Posted by Blake Royer, October 29, 2009 at 4:00 PM
See more favorites by Carolyn Cope »
Recent Polls
Carolyn Cope hasn't answered any polls yet.
Recent Quizzes
Carolyn Cope hasn't taken any quizzes yet.
Recent Comments | Response to Comments
The Crisper Whisperer: Sweet Potato Salad with Chili-Lime Dressing
@jwalz A combination of flat-leaf parsley and basil would work nicely. I don't usually combine ginger and chili powder, but if you do it, let us know what you think!
The Crisper Whisperer: Sweet Potato Salad with Chili-Lime Dressing
@gwenkern I like the potatoes small, but I also really like to use my knife. I think it's more important to keep them small if you're adding beans. But, of course, it's potato salad, so cut them whatever size you like and just roast longer if need be.
Mmmvelopes: Bacon-flavored Envelopes
You know it's intense when the fact that the envelopes look like bacon doesn't even make the story. Want.
The Crisper Whisperer: Quick-Poached Asian Pears
@arindaadam I would like to officially endorse the yogurt option. Wish I'd thought of that.
@Nickiter You must've gotten a bad one. When they're good, they are extremely crisp and full of subtle flavors. Hope you'll try again!
Cookbook for an 11 year old?
Alice Waters' Fanny at Chez Panisse is wonderful, too.
Happy National Sandwich Day!
Oh MY. I only know Faicco's from the amazing ingredients that make their way to my Grandma's house. That sunset sandwich might necessitate a separate trip.
The Crisper Whisperer: Gingered Butternut Soup
@awoodard I think you could simply leave it out of this recipe. Especially since you're used to forgoing garlic, I doubt you'd really miss it here.
The Crisper Whisperer: Apple-Pear Sauce
@njscrapdiva If you have a food mill, you can definitely use the disc with the medium or large holes to make a chunky sauce from this recipe.
The Crisper Whisperer: Apple-Pear Sauce
@masalha Oh, thank you!
@bikery You'd have to peel the fruit first if you used a food processor, so the result might be a little lighter in flavor and nutrition, but sure. It should keep in the fridge for a week--not much longer since it doesn't have enough sugar to really preserve it. Don't hesitate to freeze it in pints. I've never noticed any degradation in quality when it defrosts.
Do you preheat your oven when roasting and baking?
Thanks for all the thoughtful replies. I'm definitely going to continue preheating for baking but may play around with roasting from a cold oven.
On a related note, since we get a lot of our meat frozen from a CSA, I've been learning about roasting and braising directly from the freezer. It really does work. This impressively scientific eGullet thread clued me in, and I've done it a few times now with good results. Environmentalists, try to refrain from murdering me in my sleep, please.
The Crisper Whisperer: Olive Oil Pumpkin Bread
@dashofginger The recipe makes excellent muffins. That's actually how I made it the very first time I ever baked it. Unfortunately I can't remember exactly how many I got, but I suspect it's 24+. You can fill them 2/3 full, since it rises nicely but not ridiculously. Candied ginger sounds fabulous!
The Crisper Whisperer: Olive Oil Pumpkin Bread
I think the preheating conversation is more complicated than yes or no and deserves more space, so I've moved it over to a Talk thread here. Chime in!
The Crisper Whisperer: Olive Oil Pumpkin Bread
@sunyata I don't buy it. Preheating the oven five times takes five times as much energy as preheating it once. And maintaining oven temperature includes keeping those mass-heavy oven racks and baking sheets hot. I'd rather do that just once than five times, too.
Gluten-Free Tuesday: Delicata Squash
I just discovered delicata a few years ago, too, when it showed up in our CSA haul. We (including the kids!) like it just as you said, simply roasted. I always think of the beautiful crescent shape of the slices as true to their namesake.
The First Issue of 'Gourmet' Magazine: The January 1941 'Holiday Issue'
This is very cool—thanks for posting those pictures. I was surprised today by how visceral a sadness I felt learning that Gourmet is gone. For what it's worth (not much now, I guess, but still pretty entertaining) I found out recently that Earle MacAusland is my husband's great-uncle.
Ed Levine's Serious Diet, Week 87: Do Weights Help You Lose Weight?
I'll leave the training plan to the experts here, but by way of motivation, after a month or so of weights you'll be amazed how much easier and more fun squash and biking will become. You'll feel like a superhero. Losing weight will be an incidental benefit.
Serious Beer: Tasting Oktoberfest Brews
Welcome, Maggie—great article! I can feel my October buzzing already. The Paulaner sounds pretty fabulous.
The Crisper Whisperer: Escarole and Bean Soup with Pistachio Pesto
Hey @njscrapdiva You could totally use veggie stock, and it would be fine without the anchovies. Hope he likes it!
Fluffernutter: Massachusetts' State Sandwich?
Wait, Necco Wafers, really? Massachusetts: The Commonwealth of the Halloween Candy No One Will Trade For.
The Crisper Whisperer: Escarole and Bean Soup with Pistachio Pesto
@bkbella That's so lovely about your grandma. Mine's Italian, too. It's in the blood.
@piccola @feistyfoodie Yes, rinds of good cheese are a fabulous dirty trick for enriching soups and tomato sauces. The reason I didn't do that here is because the soup only simmers for ten minutes, and I wasn't sure that would be enough time to break it down. Maybe it is, though. I'm all for frugality where it works.
This is all very interesting about the soup smells. Maybe there's a chance for me and Juno after all. I could be okay with hating on powdered soup as long as the secret love of my life Lipton Onion Dip is excepted. And I'm no extraordinary fan of, shall we say, cruciferous odors either. Yeah, maybe we're okay. Juno, I love you, man.
@johnandrewwalsh Thanks! I think an immersion blender would work okay if you smashed up the pistachios a bit with a hammer first. A mortar and pestle would definitely work, too.
The Crisper Whisperer: Escarole and Bean Soup with Pistachio Pesto
@PoorOldMama The anchovies are meant to add a layer of depth and not really a taste—but then I actually like the taste of anchovies, so if your people are really sensitive, don't take it from me. You could easily substitute a small amount of diced pancetta, bacon or Italian sausage, browned and removed before you cook the garlic and rosemary, and added back at the end. You could then omit the olive oil and use the pan drippings to sauté the garlic.
The Crisper Whisperer: Hairy Gourd Bread
@catalparidge I'm so thrilled you're reading this! For farmers, you guys sure do know your way around the internet. :)
@shr1mpch1p I made something very similar to what you described for dinner last night, and it was delicious. Thank you!
@jbeach And now I want that for dinner tonight. Good thing I have all these hairy gourds in my fridge.
The Crisper Whisperer: Quick Tortilla Soup
@lemonfair I've made it a few times, always using some unusual hot pepper or other from the amazing array we get from our CSA. I'm a huge advocate of tossing in whatever you have. There's no reason that wouldn't work in a recipe like this! Now that you mention tinkering, I usually up the lime juice by a lot, too, since we like things on the punchy side around here.
The Crisper Whisperer: Quick Tortilla Soup
@awoodard That sounds like an awfully good solution, too!
@lemonfair You sound like a candidate for a winter's worth of tomatillo salsa! I like this recipe from Gourmet, which is easy to double (or quintuple or what have you) and also freezes beautifully for many months.
Are You a Menu Whisperer?
I don't order that way on a regular basis, but when we're trying to create a festive mood for a group, I don't think there's a better way to make people feel a little special than by having a surprisingly bountiful order show up at the table. Well, maybe picking up the tab is a better way—but when we take it upon ourselves to order with abandon, we usually do that, too.
I do also fancy myself the other kind of menu whisperer, sussing out not just the best overall dishes on the menu, but also the best matches for particular dining companions. Usually I keep my mouth shut, but if someone is having trouble deciding what to order and I know them well enough, they may find themselves the recipients of a little unsolicited whispering.
The Crisper Whisperer: Sweet Potato Salad with Chili-Lime Dressing
Any suggestions for people who don't like cilantro? Obviously, omitting the cilantro or replacing it with anything would drastically change the taste, but I know a lot of my family and friends are adamantly opposed to it. I'm thinking fresh ginger could be a decent alternative for the dish to add another strong, complimentary flavor, but it would be nice if somebody would tell me I'm completely out of my mind before I get to testing myself.
The Crisper Whisperer: Sweet Potato Salad with Chili-Lime Dressing
hahaha so perfect. love the dressed up sweet potato. my family favorite though is this Semi-Sweet">http://www.biggirlssmallkitchen.com/2009/04/cooking-for-others-red-wine-reduction.html">Semi-Sweet Potato Mash with Spiced Caramelized Onions.
The Crisper Whisperer: Sweet Potato Salad with Chili-Lime Dressing
sounds mmm mmm good!
and LOVE the "conversation!"
Mmmvelopes: Bacon-flavored Envelopes
Okay, it's officially gone too far.
The Crisper Whisperer: Sweet Potato Salad with Chili-Lime Dressing
Bahaha, this is funny. I make something very similar to this, but I add pepitas rather than bell pepper for the cronch factor. Plus, I think the green is pretty.
Mmmvelopes: Bacon-flavored Envelopes
Love this! A genius marketing idea.
Victoria Hassett, Jom Makan
Mmmvelopes: Bacon-flavored Envelopes
Thanks for making my morning.
Mmmvelopes: Bacon-flavored Envelopes
why do I never think of these things!?
and my mom was just inquiring into what i'd like for xmas...
Mmmvelopes: Bacon-flavored Envelopes
I think I will be starting to send snail mail again, so I wont be too mad when I have to mail off my bills every month :)
The Crisper Whisperer: Olive Oil Pumpkin Bread
I made this yesterday having all ingredients on hand, including the Bertoli light olive oil. I did not use fresh pumpkin puree, however I did have a really good [holiday season availability only] canned pumpkin, Lake Shore brand. I was in that fall pumpkin mood, and it was between Caramel Iced Pumpkin Cake Cookies @ Allrecipes.com, and the Olive Oil Pumpkin Bread here.......I opted for the latter. I used 2 - 9.25x5.25x2.75 large loaf pans----I prefer a large finished slice. I doubled both the raisins/nuts. Baked the loaves for 68 minutes. They came out very well.....dense, sweet, moist, exactly how a quick bread should be. We will eat one and the other is being frozen for a family get-together gift. I have to admit, though my husband and I enjoyed the bread, if we closed our eyes, we wouldn't be able to tell it was pumpkin........we tasted spices, raisins, nuts, but little pumpkin. I don't believe doubling the raisins/nuts changed the taste......1/2 cup of each for such a large batter is not that much to begin with. It could have passed for an applesauce or spice quick bread. It was good, but if you want to taste pumpkin, better off with pie instead.
Happy National Sandwich Day!
@old chef: That sounds positviely droolworthy and delicious. The simple, basic things are often the best.
Cookbook for an 11 year old?
We have loved everything we've made from the River Cottage Family Cookbook, which is not goofy and kid-ish but is appropriately simple for younger chefs: http://www.amazon.com/River-Cottage-Family-Cookbook/dp/1580089259
Happy National Sandwich Day!
The best sandwich i've ever had was at a restaurant in LA, it was called "the Martha Raye". It was on pumpernickel and had turkey, avocado, leaf lettuce and cream cheese on the bread. The turkey was'nt processed. It was baked turkey breast, sliced about 1/4 inch and layered. Good Lord, what I would give to have one right now! Dave
Happy National Sandwich Day!
New Jersey's Italian Hot Dog
Serious Beer: Tasting Oktoberfest Brews
seconded on paulaner's oktoberfest, I'm kind of surprised to see a bigger brewery like beck's reviewed though. I haven't had it in probably a year or so but I remember Harpoon's oktoberfest to be pretty tasty and (like all harpoon's beers) very modestly priced for the quality, Pennichuck's Big O was also quite good as I remember.
Ed Levine's Serious Diet, Week 87: Do Weights Help You Lose Weight?
to those who suggested mark rippetoe and stumptuous - these are great sources for beginning weight lifters! smart, sensible and no-nonsense weightlifting advice with a focus on technique. i haven't read starting strength but i've meant to.
as a sort-of-new weightlifter, i've found rippetoe's youtube videos for basic exercises (squat, deadlift, etc.) invaluable! i also really like the way he talks, incidentally. he has the cadence of a really good, perceptive teacher. it's weirdly soothing to me.
The Crisper Whisperer: Apple-Pear Sauce
I love this recipe, Carolyn! I've been looking for something like this so I can make some for my young nephews.
The Crisper Whisperer: Apple-Pear Sauce
@bikery - I think a potato ricer, if you have one, more resembles a food mill. I usually have good results using my ricer.
The Crisper Whisperer: Apple-Pear Sauce
mmm....
perfect timing.
My 5yo just came home from school saying she wanted to try applesauce again... but not the mushy kind...she want's the chunks. Do you think this would work well, if I left some "chunks"? :o)
The First Issue of 'Gourmet' Magazine: The January 1941 'Holiday Issue'
"We soon noticed Gourmet would repeat recipes every few years! Oh, well!" Southern Living has been doing this for years ...
The First Issue of 'Gourmet' Magazine: The January 1941 'Holiday Issue'
ruth reichl's IS THE REASON GOURMET FAILED! I HAVE DISLIKED THIS PHONY NO TALENT TWO FACED LYING B*TCH SINCE SHE WANTED TO DO AWAY WITH THE JAMES BEARD AWARDS AND ESTABLISH A GOURMET AWARD IN ITS PLACE..HAS NO RESPECT FOR GOURMETS AUTHOR AND CHEFS, THAT MADE IT POSSIBLE FOR THE MAGAZINE TO EXIST AND MAKE MONEY...I CANCELED MY 20 YEAR SUBSCRIPTION YEARS AGO...IT ALREADY WAS STATING TO SUCK THEN!
The Crisper Whisperer: Olive Oil Pumpkin Bread
This bread is delicious! I made it with canned (although I do like things made with fresh ingredients I made this spur of the moment so had to go the canned route) pumpkin and it came out great, very moist and flavorful. Also, I did not have 3 loaf pans, but instead cut the recipe in half and used an 8 1/2" by 8 1/2" square bake pan, and this did the trick just fine.
The Crisper Whisperer: Olive Oil Pumpkin Bread
I just made pumpkin bread today from a Better Homes and Gardens recipe and the ingredient list is exactly the same (quantities and all) except BHG calls for "cooking oil" and different amounts of nuts and dried fruit. I wish I'd seen this, I would have traded out for olive oil.
Do you preheat your oven when roasting and baking?
When baking cakes and pies, pre-heating is crucial. It takes about 15-20 minutes for my oven to reach the temperature I want.
For roasting savories, such as meat, potatoes. pre-heating is not as important, but it's good to pre-heat anyway.
Do you preheat your oven when roasting and baking?
Pre-heating is important. That is why most recipes start with - Preheat the oven to . . ." as its first instruction. I suppose now with digital thermometers, timing isn't quite so crucial, but I still mostly cook the old fashioned way and depend on approximate time of cooking on the recipe as my guideline for doneness. I would never not preheat.
Recent Posts
The Crisper Whisperer: Sweet Potato Salad with Chili-Lime Dressing
Posted by Carolyn Cope, November 17, 2009 at 8:30 AM
Salt and Vinegar Broiled Fingerling Potatoes
Posted by Carolyn Cope, November 13, 2009 at 5:55 PM
The Crisper Whisperer: Quick-Poached Asian Pears
Posted by Carolyn Cope, November 10, 2009 at 8:00 AM
The Crisper Whisperer: Acorn Squash Lasagna with Béchamel Sauce
Posted by Carolyn Cope, November 3, 2009 at 8:30 AM
The Crisper Whisperer: Zuni Cafe's Radicchio Salad
Posted by Carolyn Cope, October 27, 2009 at 8:30 AM
All-blue potatoes and butternut squash
Posted by Carolyn Cope, October 26, 2009 at 4:55 PM
Wild Cod en Papillote (Adapted from Martha Stewart Living)
Posted by Carolyn Cope, October 24, 2009 at 9:55 AM
The Crisper Whisperer: Gingered Butternut Soup
Posted by Carolyn Cope, October 20, 2009 at 8:00 AM
Gourmet Magazine's Pomegranate Gelato
Posted by Carolyn Cope, October 17, 2009 at 11:55 AM
The Crisper Whisperer: Apple-Pear Sauce
Posted by Carolyn Cope, October 13, 2009 at 8:30 AM
Farro-Stuffed Roasted Acorn Squash
Posted by Carolyn Cope, October 9, 2009 at 4:55 PM
Do you preheat your oven when roasting and baking?
Posted by Carolyn Cope, October 7, 2009 at 9:45 PM
The Crisper Whisperer: Olive Oil Pumpkin Bread
Posted by Carolyn Cope, October 6, 2009 at 8:00 AM
Norwegian gold cupcakes with sour cream ganache
Posted by Carolyn Cope, October 2, 2009 at 7:55 PM
The Crisper Whisperer: Shrimp, Spinach, and Swiss Wrap
Posted by Carolyn Cope, September 29, 2009 at 8:30 AM
The Crisper Whisperer: Escarole and Bean Soup with Pistachio Pesto
Posted by Carolyn Cope, September 22, 2009 at 7:30 AM
The Crisper Whisperer: Quick Tortilla Soup
Posted by Carolyn Cope, September 15, 2009 at 8:30 AM
The Crisper Whisperer: Hairy Gourd Bread
Posted by Carolyn Cope, September 8, 2009 at 10:30 AM
The Crisper Whisperer: Kohlrabi Remoulade
Posted by Carolyn Cope, September 1, 2009 at 9:45 AM
The Crisper Whisperer: What to Do with Too Much Kale
Posted by Carolyn Cope, August 25, 2009 at 9:30 AM
The Crisper Whisperer: Zucchini and Corn Fritters Rule the World. For Reals
Posted by Carolyn Cope, August 18, 2009 at 8:30 AM
Recent Favorites
The Food Lab: Turkey Brining Basics
Posted by J. Kenji Lopez-Alt, November 6, 2009 at 9:45 AM
Mark Bittman's Savory Oatmeal with Scallions and Soy Sauce
Posted by Erin Zimmer, January 28, 2009 at 8:45 AM
Dinner Tonight: Cod with Tarragon-Anchovy Breadcrumbs
Posted by Blake Royer, October 29, 2009 at 4:00 PM
Girlfriend-On-Vacation Food Pyramid
Posted by Robyn Lee, September 30, 2009 at 5:35 PM
Dinner Tonight: Jacques Pepin's Crusty Chicken with Mushrooms and White Wine
Posted by Nick Kindelsperger, August 24, 2009 at 4:45 PM
Polls
Carolyn Cope hasn't answered any polls yet.
Quizzes
Carolyn Cope hasn't taken any quizzes yet.
About Carolyn Cope
Website: http://umamigirl.com
Location: Hoboken
About: My first two-word phrase was "more cheese."
Favorite foods:
Last bite on earth:

@jwalz A combination of flat-leaf parsley and basil would work nicely. I don't usually combine ginger and chili powder, but if you do it, let us know what you think!