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JulietRomeo

One-Pot Wonders: Cold Soba Noodles With Kale, Avocado, and Miso-Sesame Dressing

I love each of these individual ingredients, so this recipe sounded awesome.

However, I found that combined, it didn't add up to me.

The dressing was lovely - I will definitely make it again - and was great with the kale. But when the rest of the components were added in, it was less than the sum of its parts.

Thank you for a great dressing recipe, tho!

Steak and Corn Salad With Tomatillos and Ancho-Chili Vinaigrette

Thoughts on doing this with frozen corn?

I think the chances of coming across both tomatillos and fresh corn in my local market may be slim...

Open Thread: What's Your Favorite Movie Theater Snack?

Popcorn & Coke. And something sweet, usually Oh Henry, if they have it.

And the theatres around here, if you ask for your popcorn to be 'layered' you get your butter (some places still do real butter for an extra 65 cents!), distributed thru the bag. Heaven!!!

My biggest problem is that I've usually plowed thru half the popcorn & pop by the time the trailers are done, which translates into having to hit the washrooms right around the time the big action towards the end is happening.

Totally worth it.

The Food Lab Rapido: Pico de Gallo

A tiny splash of white vinegar gives it a lovely bit of brightness, in addition to the lime juice. Also, on the instruction of my Mexican SIL, I also add a bit of garlic.

Ask The Food Lab: Does Vodka Sauce Really Need Vodka?

You could leave it at the 4%, no cooking time, if you just put a little sugar in it....

Guava Bars

I'm with @BurgerBoyLA - isn't 1c of butter a 1/2lb?

Mexican Mashups?

What about a taquito/flauta tucked into a soft taco? You get the soft tenderness of a good soft tortilla, the crispness of the fried tortilla (which also happens to corral the meat filling) and then all the condiments/toppings that a taquito on its own just isn't conducive to carrying.

The Pizza Lab: The Best French Bread Pizza

Made this last night, was still craving it long past the point of fullness, and will most likely make it again tonight to finish up the other half of the loaf.

@Kenji, you are evil to put this within my grasp like this.

Also - for whatever reason, I had no idea a flavourful pizza sauce would ever be this quick. I will never open one of those stupid little cans of pre-made sauce again.

What spice blends have you decided to make for yourself?

Ugh - CORIANDER. Not corainder. TWICE.

What spice blends have you decided to make for yourself?

@Kabybaby - I'm guessing as a SK transplant, you had to get used to hearing about things like bunny hugs and siwashes (sp?) as well? Love my friends from the prairies, but sometimes they have their own language... I'm curious what cheeses you stock up on when you hit the Island that you can't get there?

Anyways, on to the recipe! I got this out of a little mini-cookbook for chicken years ago, and it, along with the curry recipe that it went with, are the only things I've retained from it.

3 Tbsp whole corainder seeds
Seeds from 9 green cardamom pods (gently crush the pods, remove all the bits of husk and membrane and discard)
1 tsp whole cumin seeds
1 tsp fenugreek
2 whole cloves
2 Tbsp mustard seeds (I use the brown ones)
1 tsp whole peppercorns
2 Tbsp turmeric
1 bay leaf
1/4 tsp pepper flakes
1/4 tsp garlic powder

Put corainder, cardamom, cumin, fenugreek, cloves, mustard seeds & peppercorns in a small frying pan and heat gently, stirring constantly, about 5 min, or until fragrant (watch it - the mustard seeds can start to pop).
Remove from heat and put in spice/coffee grinder or mortar & pestle, add the rest of the ingredients, and work into a fine powder.
Store in an airtight jar.

Hope you like it! Let me know if you have any questions!

What spice blends have you decided to make for yourself?

Saskatchewan - you may not be able to get good spice rubs, but ohhhh, the Vico! And bismarks....mmmm... (BC girl here:) )

The only spice mix I do myself is a great South Indian-style curry powder. Mustard seeds, cumin, fenugreek, tumeric, etc. Not only good for the coconut-milk based curries I do, but also really yummy in squash soups.

I buy other curry powders as well, but always have a stash of this one on hand. Let me know if you'd like the recipe. Might be a bit tough to find some of the spices wherever you are, but there's always online spice retailers :)

The Vegan Experience: Two Steamed Bun Variations To Knock Your Socks Off

I half-expected to see a recipe for the buns themselves. Are they easy to come by in your neighbourhood?

Suggestions for a glaze/baste for ham

I usually do a combination of yellow mustard & brown sugar for mine. Brush it on before it goes in the oven, and then perhaps once or twice during the cooking.

Banana Oatmeal Bread

@Anna - would quick oats work in this as well? I usually only have rolled oats around when I am making granola, but I always have quick oats (not instant) on hand.

Looking forward to trying this!!

WFO Dream Job--I'm in mine finally, what's yours?

I would love to able combine my loves of travel, photography, and food. I've always thought doing the photography for Saveur would be amazing - varied locales, often off the beaten path, fantastic food.

Currently working in travel, but not in a position to use my passport as much as I would like to. Also trying to make a go of selling my photography, but it's still a long way to go before it will support me.

Who knows - perhaps one day it will all come together!

Pasta with Snap Peas, Garlic, Lemon Zest, and Black Pepper (vegan)

@Kenji - very cool! Thanks!

Pasta with Snap Peas, Garlic, Lemon Zest, and Black Pepper (vegan)

@Kenji - do you always use this method for cooking your pasta (ie, barely covering with cold water and bringing to a boil, like potatoes, as opposed to adding dry pasta to a large amount of boiling water)?

Or are you using that method here for a specific reason?

Your bestest Quinoa recipe

Both salads, but big favourites in my house.

I prepare my quinoa per the package directions w/ chicken/veg broth, then cool on a cookie sheet. Mix in:

Parsley (lots), cucumber, fresh tomato, green onion, feta, chick peas, olive oil & lemon juice (optional: tuna)...

or

Cilantro, tomato, minced red onion, black beans, olive oil & lime juice.

Both make amazing lunches.

Open Thread: What Summer Dessert Are You Dreaming Of?

Homemade fresh peach & brown sugar ice cream. It would be part of my Last Meal.

Fish Sauce...What's the Turn Off?

For me, the smell is a little much, being someone who has a tough time with anything 'fishy'. I still use it, and don't mind the taste when it's in food or something like nuoc cham, but I can totally understand how tough it could be.

From a Polish Country House Kitchen's Pierogi with Potato, Cheese, Bacon, and Peas Filling

You could also use dry cottage cheese (as opposed to creamed) in this, if ricotta is hard to come by, or if you find it a little on the sweet side. That's what my grandma always used.

Or, if in a pinch, like when I was making pirogi for ex-pat friends in Australia, I drained regular cottage cheese overnight and did a quick pulse in the food processor to break up the curd a little. Did the trick!

The Vegan Experience: Creamy Fingerling Potato Salad

When I make regular potato salad, I usually toss the hot potatoes in a bit of pickle brine to echo the minced dills that I add along with the celery, egg, etc.

Cooking for people with food restrictions

How about a big quinoa salad?

I do quinoa cooked in chicken broth (but veg could totally be used), then cool and add whatever you like.

Sometimes I go salsa-y - cilantro, tomato, finely minced red onion, lime juice, olive oil.

Or more Mediterranean - cucumber, tomato, green onion, parsley, chickpeas, tuna, lemon juice, olive oil..

Super filling, really tasty, no gluten, dairy, wheat, etc. I've found it to be a real crowd pleaser :)

Valentine's Day Coeur à la Crème with Raspberries

If you don't have a coeur de la creme mold, would you be able to use a small wire strainer, lined with cheese cloth?

Ingredients to buy while in Cancun and Playa de Carmen?

+1 for vanilla. I get a brand called Orlando which is organic and has a truly lovely flavour.

I know you can also get it in some Mexican shops here in Canada, but you might want to pick up some cajeta - goat's milk dulce de leche. It can be really pricey up here. It's amazing on pretty much anything, but espcially anything doughy - pancakes, waffles, French toast, cake, brownies.....

Also, not so much an ingredient, but snack-wise, there's these peanuts (cacahuate in Spanish) I love - the brand is KK Wate, and they have a chili-lime flavour that I can't get enough of.

You can find wicked bacon puffs (chicharrones) too - they come with little packets of hot sauce....so good...

Sorry. Got a little carried away.

Enjoy your trip! Will be dreaming of the Mayan Riviera from rainy Vancouver...

Favourite Halibut Preparations/Recipes?

Hi SEers,

I have a freezer full of halibut filets and need some ideas to start using them. My standards are pan-seared w/ salsa verde and panko-crusted w/ homemade tartar sauce. Both are great, but I need to add to the repetoire. I've got a LOT of fish to go through.

I lean towards bright flavours and have access to a grill.

Thanks, everyone!

Toronto Restaurants Near Royal York Hotel

Hi Everyone,

Heading to Toronto for a week and will be staying at the Royal York. Hoping for some good lunch/dinner recommendations in the area.

We won't have a car, so would love recs w/in a decent walking or short cab ride distance.

Also - have heard Grand Electric is great - anyone know if it's worth the wait that I hear is unavoidable?

Thank you!!

DIY Granola: Agave Syrup vs Brown Rice Syrup

I'm wanting to make Nigella's granola recipe, which calls for brown rice syrup.

I'm not wanting to go out and buy a jar of the stuff without knowing whether I'm going to want to make it again. Would anyone be able to advise whether I could use agave syrup/nectar in its place? Or is agave too thin?

Any tips or suggestions are greatly appreciated, as always!

Favourite Pork Tenderloin Preparation?

I'd love to hear fellow SE'ers favourite pork tenderloin preparations.

I have a few go-to recipes that I use, but seems like everyone I talk to does something great with this cut. It also seems to lend itself well to tasty yet simple preparations.

I've cut it into rounds and breaded in panko, fried and served w/ caper aioli. I've marinated in lime, fish sauce, bwn sugar & onion. Wrapped in prosciutto and roasted. Marinated in soy, ginger, garlic & sesame oil & grilled. It's all so good!

What do you with pork tenderloin for dinner?

DIY Starbucks' Parmesan Egg Fritatta?

I'm not much of an egg person, but have developed quite the addiction to Starbucks' bacon breakfast sandwich.

I would love to prepare something similar at home, but I don't just want scrambled eggs - I want Starbucks' 'Parmesan fritatta'.

I've checked the ingredients on SB's website, and it lists both parm and Monterey jack in the egg prep, and I read somewhere else that the mixture is baked in tins.

Anyone have any tips or make anything similar? I'd love to go into this experiment as well-armed as possible before I start cracking the eggs.

Thank you!!

Help For Dense Banana Bread

I love my banana bread recipe, but sometimes it feels a bit dense. Any ideas how to remedy this? Increase the baking powder/soda by a little bit?

I know I could experiment, a la Kenji, but I hate to waste an entire batch if it goes wrong.

Any suggestions would be appreciated!

Grainy cheddar & stout fondue - ideas?

Our annual fondue & snowshoe weekend is coming up, and I want to take another crack at an Irish Cheddar & Stout fondue.

Last year I made a recipe from epicurious, and the flavour was very good, but it went quite grainy on me.

In reading some other recipes, it seems as though the issue may have been having the heat too high. Does anyone know if this is the case?

Thanks, as always!

Deep Fried Pickles

We will be attending a Deep-Fried-Stuff-and-Cards party at the end of the week to christen our friends' new deep fryer. I had the idea of trying out some deep fried pickles and was hoping for a few opinions.

Pickle selection - slices, spears or whole? Kosher or regular?

Coating choices - batter or breading?

Not having tried them before, my own thoughts lean towards slices of kosher with a panko or cornmeal breading, but I'm curious as to others' experiences.

Any and all opinions appreciated!

Meyer Lemons - Worth The Cost?

I've just come across Meyer lemons in the local grocery store for the first time. I've seen them in cookbooks, magazines and on tv before, but have never had access.

Are they worth the extra cost over and above regular lemons? Is the flavour that unique and extraordinary?

Lasagna To Freeze - Tips & Tricks?

Hi Everyone,

I'm planning on making some lasagnas to freeze and pass out to some friends and family who could use a good meal without having to actually cook it. I've never made lasagna with the express purpose of freezing before, though, and I'm hoping some of you SE'ers out there have some good tips and tricks.

For my lasagna, I will usually do layers of spinach/ricotta/egg/parm mixture alternating with a Bolognese-ish sauce, mozza and parm, and use the standard dry noodles that require cooking before using.

Should I just stick with my regular recipe, or does it need modification? Do I freeze after putting it together, without baking (this is what I did the only other time I've frozen a lasagna)? Or do I bake first, then freeze?

Any insight would be greatly appreciated!

Good (Cheap!) Eats Near The Savoy, London?

My husband and I will be in London for a few days in Sept, and through my job I have managed to snag a few nights at The Savoy at a deeply discounted rate - but we definitely can't afford to eat there!

Obviously we'll be out and about during the day, but I was wondering if anyone has any suggestions for good (and reasonable, if possible) coffee/breakfast/dinner places in the Strand area, to start our day off and possibly finish it if we just want a quiet evening in the neighbourhood.

Thanks in advance!

Grilled Kale Salad With Warm Bacon Vinaigrette

Kale is one of the trendiest vegetables these days, but it's still possible to serve it in a surprising way: grilled. Smoky and with a touch of crunch, hearty lacinato leaves are a delightful, if unusual, vehicle for a vinaigrette made with crisped bacon, shallots, and apple cider vinegar. It's a killer side dish you'll want to nestle alongside your potato salad and hamburgers at your next BBQ. More

Shredded Chicken Salad With Gochujang Dressing

If you've ever had bibimbap, the red sauce on the side is mainly comprised of gochujang, a fermented Korean chili paste. It's a great ingredient for marinades that need a little heat or in stir-fried dishes. Today, I'm using it in a salad dressing for a light salad of greens, vegetables, and chicken poached in sake. More

Fully Loaded Pizza Macaroni and Cheese

I've been keeping vegan for the entire month of February (as part of my vegan experience), and I admit it: this dish is not vegan. Not by a long shot. Fortunately, the recipe is one I've had in the old data banks for some time now, ever since we ran it as part of our 10 Easy Stir-In Stove-Top Macaroni and Cheese Variations post last October. The thing was so darn delicious, that we felt it deserved a spotlight (not to mention a full step-by-step recipe) all its own, so here we are. More

The Vegan Experience: How To Make Simple Saucy Pasta Without Butter

A quick meal of blanched green vegetables tossed with pasta in a simply butter sauce is a go-to quick lunch for my wife and I when we're at home. But what happens when you want to replace that butter with some tasty olive oil? It fails to emulsify, making your sauce run right off the pasta into a grease-specked, watery pool at the bottom of the pan. My goal was to get a sauce with the slick, pasta-coating consistency of a butter-based sauce, but packed with complex olive oil flavor. More

How to Make Classic New Orleans Muffulettas

Originally created at the Central Grocery in New Orleans when the enterprising owner suggested that customers place their typical lunch of sliced cured meat and preserved vegetables inside the bread instead of alongside it, this sandwich is one of the few foods that actually gets better as it sits around at room temperature. With only four ingredients, it's exceedingly simple to make, and there's no better time than on Fat Tuesday. More