I'm thinking of just doing a creme anglaise, but I'd love to be a bit more creative. Not sure a whiskey sauce would work. Any thoughts?
(This is for dinner tonight. Waiting until the last minute as usual!)
Thanks serious seriouseaters!
Well, my summer batch of Santa Rosa plum preserves ran out and I'm looking for the next thing. Anyone do persimmon preserves or jam? I am wondering which kind to use (Fuyu or Hachiya). I will probably just freeze, since I worry about my sterilization techniques (and I like a less sweet jam). Any thoughts?
I would love to make terrific pecan rolls for a brunch tomorrow, but I fear I don't have the time or space to do it. Does anyone have any low-maintenance recipes? Or, barring, that, any nutty, delicious breakfast "bread" I could make instead?
Mr. Duckwise (Drakewise?) and I are off to Bermuda for a spring getaway. We're staying in town (Hamilton) and need some good restaurant recommendations. I will say we enjoy eating in bars of good restaurants so we can a.) eat well, but not feel guilty about splitting entrees or just ordering appetizers; b.) drink with abandon; and c.) sit next to each other. Cheap eats and fine dining options are welcome as well!
Let me preface this with the fact that I am an oven fanatic. Almost everything I like to cook uses either the oven or the broiler. My husband and I are thinking of moving and I've been surprised that so many renovated kitchens (really nice kitchens) have eschewed a traditional range for a cooktop (which makes sense) and an over the "range" convection microwave. Is it possible that one of these gadgets can actually replace a traditional oven? Or were the owners more interested in saving space than doing oven-specific tasks (like roasting a pork shoulder for three hours or broiling fish)? What say you serious eaters? Should that be a deal breaker for us?
My husband and I bonded over our love of all things food--from the "best" pie in Maine to the delights of ssam. Four years in, we've discovered discovered another shared, albeit closeted, love: fish sticks. I will preface this by saying my mother, who filled my lunch bags in the 80s with leftover veal sandwiches and this remarkable grain called "cous cous," would occasionally bring home a Stouffer's chicken pot pie (which I still love)--so I'm not entirely resistant to buying frozen prepared food stuffs. In fact, I love the Alexia line. That said, I wants some fish sticks, but the adult in me hesitates to buy Mrs. Pauls or Gordons. Should I just suck it up? Or can any of you serious eaters recommend a more "organic" or, heck "lower-sodium" brand to quench our craving? And can the rest of you forgive my taste?
After finally finding a crust I like (thank you Mark Bittman), I'm ready to branch out from my typical sour-cherry pie filling (also, I have the hardest time finding sour cherries--canned or frozen--in NYC. So annoying). My husband, I know, would love a strawberry rhubarb pie--but I need a good recipe recommendation. We like things tart (but not too tart!) and not too mushy. I'm willing to branch out from strawberries too. (And I'm totally trying that pie-in-a-jar thing. Best invention ever.) I'd love to hear suggestions you brilliant folks might have!
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Quick follow up: we finally had the pleasure of trying Cocina Economica. (We ordered. In typical LAND style, it arrived in about 5 minutes and everything was hot and perfectly cooked.) Anyway, it was delicious. Took your advice about the shrimp and pork shoulder, and we were both really pleased. The habanero salsa should come with a warning though! Glad to have them in our neighborhood.