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glazes & stuffings for winter squash?
Hey there - Tyler Florence has a wicked recipe for baked squash with sage. Super awesome - basically your usual brown sugar/butter spread into the hollow and then just press a couple leaves of fresh sage into the top and bake. Yummy - and a great way to use sage that's kicking around. Cheers!
Insert 'Bun in Oven' Joke Here: Padma Lakshmi Is Pregnant
@ Serious Eats: This entire thread is in really poor taste. How will you feel if her medical condition later causes a miscarriage or some other serious complication?
I think the thread should be removed entirely. If you want to open a forum for people to make fun of her, maybe you should approach it from a more appropriate angle. I'm a very disappointed serious eats fan right now.
Behind-the-Scenes: The Food in 'Julie and Julia'
The book was great! (Both of them actually) I can't wait to see this movie. Also heard that there is a special edition Julia Child cookbook coming soon. Anyone else hear that?
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Recent Comments | Response to Comments
Cook the Book: Jasmine Rice Pudding
Same - pls post amounts for sugar and salt. Would love to make this!
glazes & stuffings for winter squash?
Hey there - Tyler Florence has a wicked recipe for baked squash with sage. Super awesome - basically your usual brown sugar/butter spread into the hollow and then just press a couple leaves of fresh sage into the top and bake. Yummy - and a great way to use sage that's kicking around. Cheers!
Insert 'Bun in Oven' Joke Here: Padma Lakshmi Is Pregnant
@ Serious Eats: This entire thread is in really poor taste. How will you feel if her medical condition later causes a miscarriage or some other serious complication?
I think the thread should be removed entirely. If you want to open a forum for people to make fun of her, maybe you should approach it from a more appropriate angle. I'm a very disappointed serious eats fan right now.
Behind-the-Scenes: The Food in 'Julie and Julia'
The book was great! (Both of them actually) I can't wait to see this movie. Also heard that there is a special edition Julia Child cookbook coming soon. Anyone else hear that?
Where to eat in Tucson?
@missvenus: I'm at the Embassy Suites on Broadway.
Thanks everyone for your suggestions. Just need a map.....
French in a Flash: Tisane Shortbread Cookies with Lemon Verbena
Kerry, I hope that you write a book. :) Great story - you have a gift.
In Season: Rhubarb
Rhubarb Jelly - bake with some sugar and oj for an hour. Strain the juices and add your gelatin. Awesome. (recipe from Micheal Cranston's "Kitchen")
@marchpane - I think your rhubarb is ok. I've picked lots of the stuff and green stems are not unusual.
Food for 3 in the AM.
Had an Italian tell me once that spagetti carbonara was traditional for after the bars.
I do pizza, but that's so I don't catch the house on fire.....
Preparing Shiitake mushrooms?
Stems off for sure, but you don't need to wash mushrooms. They absorb too much water. Have a great risotto!! :)
The Hunt for Blue Pumpkins
Good luck in your hunt Jerzee. :)
ps It's Linus that's waiting for the great pumpkin, not Charlie Brown. Cheers!
What do foodies do?
I'm a navy sailor and learned everything I know about cooking from my mom, grandma and food tv! Also studying business part time.
I think feeding people is one of the greatest things there is - better than cooking even!
What to do with 24 leftover egg yolks?
Ice cream!!! Nigella Lawson and Ina Garten both have some great custard based recipes.
If she doesn't have an ice cream maker, go for the lemon curd or mayo options (Nigella has fool-proof recipes for both of those too).
Happy cooking!
Cook the Book: Jasmine Rice Pudding
Hm, it's a little too sour for me, and is much better when cold.
Cook the Book: Jasmine Rice Pudding
So sorry, here are the amounts for sugar and salt:
1/2 cup sugar
1 teaspoon kosher salt
Happy rice pudding making!
Insert 'Bun in Oven' Joke Here: Padma Lakshmi Is Pregnant
@KimmieD - give me a break.
seriously?
I'm dissapointed that you would render a hollywood individual as more important than anyone else.
lighten up! celebs r just people.
it's a funny conversation.
Behind-the-Scenes: The Food in 'Julie and Julia'
OMG. Just wait...
I got some free passes for a sneak preview and saw the movie on Tuesday..
All I have to say is don't go on an empty stomach...and just wait for the bruschetta scene... Holy crap! I've been craving it ever since and won't be satisfied until I get some that looks (and presumably tastes) JUST LIKE IT!!
Behind-the-Scenes: The Food in 'Julie and Julia'
Thanks for the great article - I loved the film and want to know everything about how they created the delicious shots.
Behind-the-Scenes: The Food in 'Julie and Julia'
Julia Child, Stanley Tucci, food, glorious food, New York and Meryl Streep. I can't wait!
Behind-the-Scenes: The Food in 'Julie and Julia'
omg, that french onion soup looks so good, i could rip my monitor apart.
French in a Flash: Tisane Shortbread Cookies with Lemon Verbena
I'm going to make these tonight with lavender-infused Earl Grey. Smash hit, I hope.
French in a Flash: Tisane Shortbread Cookies with Lemon Verbena
@Pointy: Unfortunately, I always use the dried verveine, and it's better that way, since I have a really hard time keeping plants alive. Good luck! If you find the solution, let us know...
In Season: Rhubarb
Here's a favorite recipe of mine: Rhubarb Surprise Pudding.
French in a Flash: Tisane Shortbread Cookies with Lemon Verbena
Merci encore, Kerry! I so enjoy your writing and incredible recipes. They seem to be about what I am thinking at this very moment. Amazing.
I have a tiny lemon verbena plant that is doing rather poorly... any suggestions how I can help it along? Sigh....
French in a Flash: Tisane Shortbread Cookies with Lemon Verbena
Hi, everyone! I am so thrilled at your reaction to this piece. And as for writing a book, I cannot wait to do it! As soon as (the big if!) it's published, you'll be the first to know. Thank you so much for your comments. I love writing this column, and it just makes me so happy to be able to share something that you actually like!
And as for you Chessmen fans, I am so happy to be among kindred souls. @cookingbooks--You are my new best friend. Does anyone else do that?
@Susquehanna: Verveine pound cake--what a tremendous idea. I make a vanilla lavender pound cake which I'm obsessed with. I'm definitely going to try the verveine in it.
@HeartofGlass: when you put it that way, I guess I was rather an overly moral child! I think I may have made up for it over the "adult" years of closet cooking consumption.
@Cary: Thanks for reading, as always. I think we share the same view that food and memories are these sort of symbiotic human instigators. Working together, the two seem to make life seem so cyclical, as if sense and continuity translate from a cookie at six to a cookie now at twenty-six. And as for magazines, well, I am always happy to write. ;)
French in a Flash: Tisane Shortbread Cookies with Lemon Verbena
Wait a second--you ate what, one or two more cookies that you were supposed to, and you were plagued with guilt? You mean there were still cookies left in the package!?! You didn't inhale them all during the night?
You are French ;)
French in a Flash: Tisane Shortbread Cookies with Lemon Verbena
That was some of the best food writing I think I've ever read. By the way, I did the same thing, nibbling off the little gold frame and then eating around the figure. Nice work!
French in a Flash: Tisane Shortbread Cookies with Lemon Verbena
My mom ate a lot of Chessmen and Bordeaux cookies when she was pregnant with me, and they are my favorite packaged cookies. Love them!
French in a Flash: Tisane Shortbread Cookies with Lemon Verbena
Thanks for the recipe! Need to start cooking with lemon verbena more. I love it as a tisane and in pound cake. And I wear it as a scent via Fragonard's Verveine. It's smell enchants me.
French in a Flash: Tisane Shortbread Cookies with Lemon Verbena
If some of the sinking mags (I'm talking to you, BA and Gourmet) had more writing like this, I would still be a subscriber. Thank you
French in a Flash: Tisane Shortbread Cookies with Lemon Verbena
this is the first time I have read your writing: I am enchanted--I'm with KimmieD, write a book!
In Season: Rhubarb
I get my rhubarb from my friend, she has 2 plants, one's stalks are completely green, the other is slightly red at the root end.
The ones that my Mom grew had almost totally red stalks. WE kids would go pick a stalk, wash it off under the hydrant & munch away -- a tart treat that makes my mouth pucker just thinking about it.
I love jams, jellies, cakes (mom made this great Upside Down cake), sauce, & just about anything else you can think of. Plus the more you pick it, the more it produces, which means more delicious things to be made from it. I'm making jam this week to sell at the Farmer's Market in July.
In Season: Rhubarb
http://smittenkitchen.com/2008/02/big-crumb-coffee-cake/
Delicious, and such great texture. I can't wait for my first batch of rhubarb to dive into this recipe.
In Season: Rhubarb
YAY! Rhubarb! The only edible thing that grows in my garden without ANY assistance from me WHATSOEVER!
SO psyched to see all these recipes here! I already have 10 jars of rhubarb-strawberry vanilla jam under my belt and the damn plant looks as if I never touched it!
I NEED MORE RECIPES!!
In Season: Rhubarb
@marchpane No, green's perfectly normal - it all tastes the same. I seem to see bright red on the smallest stalks when ours comes up. The rest are primarily pinky-green.
I like rhubarb fool, and I've been making it a lot. Really simple, and if you have too much, you can just freeze it and eat like an ice cream. =)
In Season: Rhubarb
My favorite is this rhubarb mousse.
Food for 3 in the AM.
The awful waffle.. oops! I mean the Waffle House.
Food for 3 in the AM.
Hmm...if I'm still out, we hit "Canyon Pizza" a PSU institution and home of the $1 slice of pizza. It is amazing drunk. But sober? I would never dare.
I usually have oatmeal--how anti climactic. It fills my belly and wards off any threat of a hangover...or at least lessens the effects :)
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Same - pls post amounts for sugar and salt. Would love to make this!