I don't know if anyone has ever made this before, and please feel free to steal the idea. I made yellow corn grits, using half milk and half water, added in sugar, a little butter, some maple syrup and cinnamon. Poured it into a baking dish and let it set overnight, cut into sticks, browned them in butter and served with powdered sugar and maple syrup. I can't think of a short pithy name though! Southern French Toast? French Toast Polenta Sticks? Someone please help me come up with a good name.
happy new years eve everyone! usually i don't have too much trouble making candy, but last night was an epic fail and i'm here in search of advice. I made Dan Lepard's treacle pecan caramelst last night. My digital thermometer wouldn't go above 165, so i put in my other digital thermometer, just to see. It rocketed about 255, so i pulled the caramel off the heat, added some pretzels and bacon (LemonPi's idea) and poured it into the pan to set. Which it didn't. I put it into the fridge overnight, and this morning, it's still very soft.
Do you think I can reboil it? I'm worried about killing the add-ins, or ruining it all together. I mean, i could scrape it into a jar and eat it with a spoon :) but I'd rather cut and serve them. Maybe it was an ingredient thing, i used blackstrap molasses instead of treacle, Ikea's light syrup (a beet syrup I've used instead of corn syrup successfully) instead of golden syrup, dark brown sugar instead of moscavado - but these all seem like logical and okay substitutions.
So, my parents went to Hawaii for two weeks (I had to work, sniff) and brought FIVE pineapples that they picked themselves from the Dole plantation. And they picked them a week ago.
Other than cubing them and tossing them in the freezer, anyone have any great ideas on what to do with them? And the idea of serving them for Thanksgiving has been nixed.
And since I live in a teensy NYC apartment, and, well, my mom just doesn't want to, we don't have canning equipment.
Thanks, and hope everyone has a lovely Thanksgiving!
Has anyone tried the challah recipe from Beard on Bread? Or do you have a fave? I'm making challah again this year, and I'd like to try out a new recipe...
My dad and I have been going to the Court Diner up by Yankee Stadium for over 30 years now, and we're looking for something different. Yes, I know there's deliciousness to be had inside the new ballpark, but it's a tradition to sit down (ie, no take out only places) and have lunch or early dinner beforehand. We're catching the 1:05 game tomorrow, anyone have any suggestions?
I am so easily seduced by farmer's market offerings. Bought a bunch of fresh garlic - no papery skins on the cloves, with stems that resemble scallions, or leeks, perhaps.
Other than chopping them up and sauteing them (like I plan to do with leftover multigrain rice tonight) - anyone have any good ideas on something to do with them?
Well, I went for a fantastic dinner at Prune last night, ordered the sweetbreads and the roasted marrow, two things they're known for. I'm almost embarrassed to admit that I only ate a third of the bone marrow. I brought the leftovers home, but I have dinner plans and travel plans for the next week.
Any suggestions on how to freeze? In the bone, or should I scoop it out and freeze it that way? I absolutely cannot let this deliciousness go to waste! :)
A friend of mine has bought one of those counter-top deep fryers, and tomorrow night we're having a bring-yer-own item to deep fry. Now, I'm also trying to keep Passover.
I was hoping you'd have some great ideas of what to bring. My usual suspects are all things I can't eat during the holiday. I did get matzo meal to use as breading.
So, I found a recipe for make-yer-own candy corn, which happens to be my all time favorite candy in the universe, other than Reese's Peanut Butter Cups, and it was written by a vegan. No disrespect to vegans, but I have little reason to keep a box or bag of powdered soy milk taking up room in my teensy Manhattan kitchen. Can I use powdered non-fat milk instead? That, for reasons I can't remember, I happen to have a few pouches of.
Oh, for those wondering, the recipe was found in Bust Magazine, October/November 09 issue. Page 23.
Wow. Never have I been so excited to see an email, then crushed because never in my life would I spend that amount of money. I'm sure many have heard of this, but on Friday Per Se is screening one of my favorite film's Babette's Feast, then recreates the meal from the film, with wine pairings. The cost? $3500.00 for one, $6k for two. You can check out alloytheater.org for the deets, I couldn't cut and paste to show you the menu.
Sigh, any really generous person out there want to sponsor me? I speak Swedish, and could help translate! :) (Ok, ok, I know it's in Danish, but the languages are really really similar)
Apologies if this isn't the place to post this kind of info, but I just had to share with those that would totally get it...
Plus, with the Super Bowl—only the biggest avocado consumption day of the year—just around the corner, chances are you might have an extra avocado or two lying around. Why not make use of it by making a sweet treat full of good fat?
Note: I just received this email from one of the most serious eaters I know, Steve Trost. Steve was in Toronto and had some serious dim sum. Tell us, Torontonians, did Steve find a winner? He certainly had me salivating. Did he miss anything? —EL In Toronto—see below. At Lai Wah Heen. No carts. All made fresh to order. Add to the list below (after the jump) an amazing sticky rice dumpling with crab meat and equally awesome steamed lobster dumpling stuffed with shrimp and finely diced veg with garlic and butter.There is nothing close in NYC in my eating experience. They also have a gourmet dim sum tasting but only for two at $45 per head, but I managed...
mini shrimp cakes...
Okay, I'm a total mom, enabler. I know this. A friend of mine got lap-band surgery years and years ago. Over the last few months she's been feeling run down and always kind of, I don't know, hinky. She hasn't...
The most delicious cheese souffle...
Forget apple-tinis and wow your cocktail-loving friends with the bright colors and fruity flavor of Skittle-infused vodka. I know, you haven't concocted strange liquors since you were a teenager hiding a bottle of Kahlua from your parents so you could secretly make milkshakes with it. Oh, wait, that was just me. These colorful bottles of alcohol are sure to be the life of the party when you follow these instructions to make your own Skittle-flavored vodka and dish out neon yellow vodka sodas, ruby red Cape Cods, or cobalt blue martinis to your friends. And, it's a whole lot cheaper than buying that fancy flavored stuff. [via Neatorama]...
Chocolate on Valentine's Day seems like too obvious a choice. Can we give some love to the almond instead? The nut's flavor profile teases, going from subtle and sweet when raw to deep, warm and toasty when baked.
After bumbling through the fridge for a few seconds, I laid eyes on a half-chicken and some Boston lettuce. Though the inspiration was quick, locating a recipe for "chicken lettuce cups" wasn't so easy. Suffice to say, when searching for...
Make a cake! Make it colourful and make it waist-friendly. Recipe and method right this way . . ....
Food is an integral part of the Ikea experience. For many people, myself included, the trip begins with a helping of steam-table meatballs and ends with a 50¢ hot dog. Somehow, though, the little grocery store just past the checkout never gets much love. The lure of the wiener stand, presumably, is too great. But I was curious. Since everything else in my kitchen comes from the Scandinavian megastore, it seemed logical to slap some Ikea food on my Ikea plates. So, with the Swedish Chef as my muse, I decided to see what I could assemble from Ikea's grocery offerings....