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I top my oatmeal with ______
I was searching for a new oatmeal topping for tomorrow's bowl...came to SE of course & jus happened to find this old talk post of mine. I'm planning on steel-cut oats topped with ____? Help!
Pimento cheese...what's your best recipe?
@CodysMom...Thanks for sharing your recipe...pimento cheese, haven't thought of it since a year ago...good recipe to start the new year :)
Seriously Delicious Holiday Giveaway: Two Peter Luger Steaks
Filet mignon is my kinda steak.
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Cheese-Filled Bacon Roll, Too Much of a Good Thing?
Posted by Robyn Lee, December 18, 2008 at 7:00 PM
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Recent Comments | Response to Comments
I top my oatmeal with ______
Thanks Perky :) Oatmeal, trying to master the steel-cut variety but with little success.
I top my oatmeal with ______
I was searching for a new oatmeal topping for tomorrow's bowl...came to SE of course & jus happened to find this old talk post of mine. I'm planning on steel-cut oats topped with ____? Help!
Pimento cheese...what's your best recipe?
@CodysMom...Thanks for sharing your recipe...pimento cheese, haven't thought of it since a year ago...good recipe to start the new year :)
Seriously Delicious Holiday Giveaway: Two Peter Luger Steaks
Filet mignon is my kinda steak.
Seriously Delicious Holiday Giveaway: D'Artagnan Boneless Heritage Ham
Today's sandwich....thinly sliced, medium pile of ham, leaf lettuce, & Hellmann's on whole-wheat toast.
The Year That Was: The Top Talk Posts of 2008
Thanks for these highlights & to the SE team for recognizing & appreciating all of us on the other side of the computer.
Season's Greetings from Serious Eats
Thanks Ed, all of you at SE are the best!! Wishing all the SE community peace & joy today.
Seriously Delicious Holiday Giveaway: Edible Chocolate Box from Charles Chocolates
DeBrand Chocolate Decadence :)
Seriously Delicious Holiday Giveaway: D'Artagnan Boneless Heritage Ham
Thinly sliced cold ham, swiss cheese & crisp lettuce on sunflower kernal bread.
Seriously Delicious Holiday Giveaway: Edible Chocolate Box from Charles Chocolates
DeBrand's Chocolate Decadence served on a chilled plate.
Cook the Book: 'Baked, New Frontiers in Baking'
I have a huge sweet tooth nowdays...not so much as a child. I'd have to say my favorite back in the 50's was my aunt's homemade angel food cake with an amazing glaze drizzled over the top...
Win a Free Organic D'Artagnan Turkey Here!
I will order one Classic Thanksgiving menu with all the trimmings!
Cook the Book: 'Barefoot Contessa Back to Basics'
My friends & family know how well I cook...so always insist that I bring the paper plates & napkins :(
Win a Free Organic D'Artagnan Turkey Here!
I'll order one Classic Thanksgiving menu, please :)
Cook the Book: 'The Sweeter Side of Amy's Bread'
Peanut butter...making the fork-pressed criss-cross is so home-made!
My favorite cold cereal is _____
I've been on an All-Bran topped with whole milk streak for a while now....and getting the signal that needs to change-up a bit.
Halloween Jell-O Molds
Jello is scary 'nuff without the mold!
"If allowed only ONE topping on a cheese pizza, it'd be _____."
MMMmm...mushrooms! When I saw the ____ in this talk post...wow :) Thanks for the ongoing kind words...I'm trying to absorb lots of extra TLC these days.
Cook the Book: 'The Modern Baker'
My proudest baking moment has to be ....when as an 8 year-old 4-H girl, I won a Blue Ribbon for my plain white cake at the county fair!
Headline of the Day
Count me in with the squirrels. I usually eat almonds most days.
opinions on women's lunch tote.
I just saw where Mario Batali will have a lunch bag line in October!
Cheese Please
4% cottage cheese and provolone. Does blue cheese dressing count?
What's your perfect comfort food/ drink?
When I saw the title of the post, I thought you were asking for our favorite food and beverage comfort food combo....so, my immediate thought was...warm chocolatey-fudgey-nutty brownie & a big cold mug of ice cold whole milk!
5,000 Talk Topics! It's a Milestone
Congratulations Jerzee!! You have been a VIP on this blog since you first began "talking" on SE. Thanks for hanging out with us :)
Sugar Rush: Apple Cider Doughnuts from Windsor Terrace Greenmarket
Those look like possibly my favorite doughnut. Now I just need to figure out a way to get to the market between 8 & 3 on Wednesay from IN. Maybe they'd FedEx a doz!
Martha Stewart's Macaroni and Cheese
@lemonfair, totally, if you imagine a 9X13 dish parcelled into 12 servings. It's really decadent.
I served this the other day with chili. In making the mac and cheese, I realised I was out of white bread, and substituted some jalapeno cheddar bread I'd bought on a lark at the grocery earlier in the week. The result was awesome! ANd the jalapeno flavour really echoed the peppers in the chili.
I was convinced this would be too much sauce, but somehow, those noodles drank it up.
Martha Stewart's Macaroni and Cheese
pdmako: ...sorry, this is not Ina Gartens mac and cheese recipe! Check your facts...recipes are all on line and available. Ina is terrific but MS's mac and cheese is an original and the best ever!
What's your favorite salad combination?
Top a bed of arugula with blueberries, sliced granny smith apples or pears, blue cheese and some chopped pecans. Squeeze some fresh lemon juice on top and you have a great salad combo! I have another great salad combo under my recipes section on my blog: www.shar-on-nutrition.com
What's your favorite salad combination?
I slowly slowly lowly cook thin slices of garlic and sliced almonds in olive oil and butteruntil they are just barely browned, and finish the last few minutes with a good shake of seasoned salt and sugar.
They are the perfect delicious yummy crunchy topping to any mixed green salad. That, plus a sweet element, like grapes or berries or diced apple, makes a good salad great for me.
What's your favorite salad combination?
Spinach, strawberries, red onion, almonds, raisins, cheese...yummy! This is also good with pears...and a homemade poppyseed vinagrette! Excellent!
Paula Deen Is Trying to Kill Us, Part 4: Bacon, Doughnut, Egg Burger
New York Times had Donut Pudding printed a few weeks ago. Made it twice and pased it around to friends. Made more raspberry jelly for the second batch and doubled the # of donuts for a really large pan. If you decide to make some kind of donut thing, don't use Dunkin Donuts. They don't have enough jelly in them unless you are driving and eating a donut with the other hand. You can order big ones from the Stop & Shop. Frozen dough, sure but they hold a lot of jelly and when you add cream, eggs and sugar. Yum.
Baking with Dorie: Daniel Boulud’s Coffee-Cardamom Pots de Crème
i just made these over the weekend. SO DELICIOUS! i made two changes: (1) no plastic wrap and (2) i used 3 oz ramekins. they turned out great - although i had some trouble recognizing that they were done!
@ carolyn - i think maybe the milk/cream cooks down some while on the stove. that is how i interpreted what was going on with that extra cup of cream - use it only if you need it. i did not.
i would definitely make this again. i paired it with another recipe from this site: "sicilian pistachio bars". those were also awesome. i cut the bars into long strips and placed them across the top of the ramekins.
Embracing Autumn
Hmmm...fall is Shepard's Pie and pomegranates. And my chili starts coming back also.
Embracing Autumn
Soups, soups, soups and more soups...
Roasted root veggies
A few variations on Chili
Gonna make a sour cream apple pie this year..
Soft ginger bread cookies
Martha Stewart's Macaroni and Cheese
Well, right back attcha, Chiff. If you're using the Chat N Chew one, I'm going to try that now.
Martha Stewart's Macaroni and Cheese
Now you've piqued my interest. I always used the Chat N Chew Mac & Cheese recipe but with an endorsement like Adam's who can resist?? The C&C recipe also makes a ginormous batch and I frequently change up the cheeses somewhat.
How do you make the perfect mashed potatoes?
My daughter has discovered Yukon Golds so we use those now, but usually we use russets. Cut them in half and bring to a boil in salted water. When done, drain, remove to a plate, and turn heat down to low. Place each half of potato into a ricer (cut side down), and squeeze the potato into the cooking pot on low. After all the potatoes have been riced, keep sitrring until the bottom of the pot begins to get a thin layer of stuck potato. Add butter (and cheese if using), mix together then add the salt, pepper and milk.
The trick of driying out the potatoes in a low heat pan is from Julia Child.
Yukon Gold or Russet
Unsalted Butter
Whole Milk
Kosher Salt and Black pepper
Optional:
Goat Cheese, Feta, Parmesan, Roasted Garlic
Bacon+Chocolate+Sugar= Heaven
I am going to definitely have to make a trip to Roni-Sue's on my next NYC visit but, to hold me until then I think that I will try StuNutt's BaconSalt chocolate recipe! I found the site for BaconSalt (http://www.baconsalt.com/) and will be looking for it in my local grocery store!!! I am so glad that I am not the only one who is in love with the bacon chocolate combo!!!!!
Who's your most/least favorite food personality on Food Channel?
I used to watch a lot of FN back in the early days. I enjoyed Jack McDavid, Mario Batali, Sara Moulton. Now, I never watch FN. The turning point, for me, was when Rachel Ray became a "star" (gag).
Now if I want to learn something about cooking, I tune in PBS, and watch Jacques Pepin, Lidia, or the two ladies on America's Test Kitchen.
Who's your most/least favorite food personality on Food Channel?
Least: Ina Garten; from her voice to her food, personality, friends, etc. . .she drives me insane.
Most: Giada Di Laurentiis, I have a girl crush on her.
Martha Stewart's Macaroni and Cheese
I'm surprised that 1 pound of pasta really makes enough for 12. Do those of you who make it think this is an accurate serving size?
McDonald's Angus Third Pounder
I had the Bacon Angus Burger the other night on my way home form the golf course. I would much rather have a burger from Hardee's. I think they are far superior. I admit that McDonald's Angus burger is the best thing on their menu, but I still would go across the street for something else.
McDonald's Angus Third Pounder
I just ordered the Bacon Angus burger and took one bite and noticed it was cold. Upon further inspection, I noticed that the burger was not cooked all the way. I took another bite just to see if it was the outer perimeter, but the middle was even bloodier. I don't mind rare meat, but not with hamburger meat, especially fast food hamburger meat. I tried calling the Micky D's I ordered from, but no one answered. I took the extra time out of my lunch and drove back to the location. I spoke to the manager and she agreed that it was not thoroughly cooked. She offered me a new sandwich, but I felt at that point a new sandwich for all my trouble was not enough. The only thing she said she could offer me was my money back. I took the money. I will say the first time I tried the mushroom n swiss, which was good, but make sure that when you order this thing it comes cooked.
Martha Stewart's Macaroni and Cheese
I have made this mac and cheese dozens of times. Several times, when I've had fancy dinner parties, I make this for the kids but the adults just can't resist it.
I also use it as a clean out my cheese drawer recipe and I've put up to 8 different kinds of cheese that were getting to the ends of their lives -- even goat cheese. And I totally agree with the nutmeg suggestion - and must add. I'm salivating just writing about this.
I top my oatmeal with ______
I am not sure where I fit in. My favorite oatmeal is baked oatmeal that I started to have when I moved to the Pennsylvania Dutch country of southeastern PA. I can offer a recipe but more or less it is some of your typical oatmeal combinations with egg and baking powder mixed in and then baked like a coffee cake. It is hard to describe if you never had it - the oats have more texture (stay more intact) yet they stick together into a cake. Here is a basic recipe that serves about 6.
3 cups Oatmeal (old-fashioned = best texture), ¾ cup Brown sugar,
1 ½ cup Milk, 3 whole eggs, 1 ¼ tsp. Baking powder, ½ tsp. Salt
6 Tbsp. Melted butter or margarine
Mix all ingredients together. Pour into a greased 3 qt casserole dish. Bake at 350 degrees for 1 to 1 ½ hour or until center seems set and top is golden brown. Serve straight from the oven or keep it warm. Serve with warm milk.
You can add vanilla, spices, dried or fresh fruit, or about anything else folks have suggested.
Martha Stewart's Macaroni and Cheese
I'm not surprised to hear that Ina Garten was the originator of Martha's recipe. I don't like watching Ina on TV, but I love her recipes (try her French Potato Salad, it's wicked good).
Once we tried this M&C, there was no debate--just a natural consensus within the family that this was The One. My wife's notes indicate she always substitutes Swiss for the Gruyere/Romano. She always uses freshly grated nutmeg (it really does make a BIG difference), If you like lots of crust (we do), cook it in a broad, shallow casserole dish. And regarding freezing, it can be stored in the freezer cooked or uncooked. It's so good, it'll make your tongue smack your mama!
Martha Stewart's Macaroni and Cheese
No blasphemy there, galadiman. Why don't you try both and let us know!
Martha Stewart's Macaroni and Cheese
Pardon my blasphemy, but would Shells be better than elbow macaroni?
Who's your most/least favorite food personality on Food Channel?
I have to agree with many comments here.I have studied culinary arts for years and these housewife cook wannabees do not know the difference between a good Veloute and a bowl of gravy.
Where does the food netwok find these people?
Sandra Lee gets so excited over her booze,you would think she was an alcoholic! Rachael Ray acts like the host of Sesame Street with her ignorant, goofy, childish sayings. Paula Dean serves so much fat in her food, it is more rich than her fake,overpronounced accent which is comparable to fingernails on a chalkboard.Giada dresses like a street walker and tries to sound italian with her fancy pronouncing og food.What happened to credible culinarians? are all we are left with are women's day readers like these four women who think they are teaching cooking? please!!!
Recent Posts
I'd like to give myself a personal culinary reward for _____
Posted by JEP, March 3, 2008 at 7:13 PM
What's your secret to the best tasting potato soup?
Posted by JEP, March 1, 2008 at 6:17 AM
Something I've never cooked before is a ______
Posted by JEP, February 29, 2008 at 5:34 AM
How do you create the best tasting crunchy crouton?
Posted by JEP, February 25, 2008 at 5:30 AM
Recent Favorites
Cheese-Filled Bacon Roll, Too Much of a Good Thing?
Posted by Robyn Lee, December 18, 2008 at 7:00 PM
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Thanks Perky :) Oatmeal, trying to master the steel-cut variety but with little success.