Get to Know a Serious Eater.

ElissaLin's Profile

Website:

Location:

About:

Favorite foods:

Last bite on earth:

The Ten Most Recent Comments By ElissaLin

From Talk

Ground flaxseed suggestions

1 tablespoon of flax freshly ground and set for a few minutes in 3 T water or soy milk will substitute for 1 egg in most any cookie, cake, muffin recipe.

Last week I made the NY Times's delayed-and-salted cookie recipe using flax instead of eggs (and Smart Balance for butter) - turned out lovely.

From Recipes

Dinner Tonight: Pork Tenderloin with Arugula, Endive and Walnut Vinaigrette

Brining loin does wonders for flavor and texture. I made one last week - brined for a few days, rubbed with a grapefruit zest and garlic rub, sage and thyme mix. A guest described as flavorful pork sushi.

Responses to Comments by ElissaLin

From Talk

Ground flaxseed suggestions

Wow, I didn't know about the egg substition, so thanks buffy and Elissa! Did you notice any textural change from the flaxseed?

And um...I use pre-ground Bob's Mill flaxseed. :P Not skilled enough to grind my own, so sadly enough some of those nutritionals are going down the drain. Oh well.

From Recipes

Dinner Tonight: Pork Tenderloin with Arugula, Endive and Walnut Vinaigrette

Pork tenderloin is indeed wonderful, for all the reasons you state. I recently used it to make pork medallions with a tarragon mustard sauce. Seeing this delicious sounding recipe, I think I'll have to try it next. Of course, when I see Belgian endive and walnuts together, I immediately want to crumble up some blue cheese with it too!