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From Talk

Thanksgiving Menu what is yours?

@dbcurrie: You MUST share more detailed instructions/recipe for the bread "bubble" salad; that sounds like the coolest thing EVER!

From Serious Eats

Win a Free Organic D'Artagnan Turkey

Acorn Squash Lasagna (14 yo daughter is a vegetarian.)

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

I neeeeeeeed this book! My favorite side is roasted brussel sprouts with garlic, pancetta, fresh thyme and balsamic vinegar. Mmmm....I dream about them all year and can't WAIT until it gets cold enough for fresh sprouts to arrive at the store. Roast 'em until they're just starting to char a little around the edges. Heaven.

From Talk

Buttermilk

I definitely second (third, fourth?) the votes for mashed potatoes, pancakes/waffles, red velvet cake, etc., but I made these doughnuts from SE the other day and they were AWESOME:
http://www.seriouseats.com/recipes/2009/10/glazed-buttermilk-cake-doughnuts-recipe.html

Also, this chicken recipe (marinated in buttermilk) is outstanding:
http://www.epicurious.com/recipes/food/views/Spicy-Oven-Fried-Chicken-103512

And a great homemade cilantro ranch dressing recipe:
http://www.feedyourkids.com/2008/07/taco_ring_rice_beans_and_salad.html
(scroll down for the dressing recipe)

Here's a GREAT recipe for french toast from Gourmet (boo, hoo!) magazine (seriously, SO easy and really startlingly good):
http://www.gourmet.com/recipes/2000s/2008/11/buttermilk-french-toast

and a fabulous biscuit recipe:
http://www.feedyourkids.com/2007/01/easy-buttermilk-biscuitschicke.html

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Recent Comments | Response to Comments

From Talk

Thanksgiving Menu what is yours?

@dbcurrie: You MUST share more detailed instructions/recipe for the bread "bubble" salad; that sounds like the coolest thing EVER!

From Serious Eats

Win a Free Organic D'Artagnan Turkey

Acorn Squash Lasagna (14 yo daughter is a vegetarian.)

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

I neeeeeeeed this book! My favorite side is roasted brussel sprouts with garlic, pancetta, fresh thyme and balsamic vinegar. Mmmm....I dream about them all year and can't WAIT until it gets cold enough for fresh sprouts to arrive at the store. Roast 'em until they're just starting to char a little around the edges. Heaven.

From Talk

Buttermilk

I definitely second (third, fourth?) the votes for mashed potatoes, pancakes/waffles, red velvet cake, etc., but I made these doughnuts from SE the other day and they were AWESOME:
http://www.seriouseats.com/recipes/2009/10/glazed-buttermilk-cake-doughnuts-recipe.html

Also, this chicken recipe (marinated in buttermilk) is outstanding:
http://www.epicurious.com/recipes/food/views/Spicy-Oven-Fried-Chicken-103512

And a great homemade cilantro ranch dressing recipe:
http://www.feedyourkids.com/2008/07/taco_ring_rice_beans_and_salad.html
(scroll down for the dressing recipe)

Here's a GREAT recipe for french toast from Gourmet (boo, hoo!) magazine (seriously, SO easy and really startlingly good):
http://www.gourmet.com/recipes/2000s/2008/11/buttermilk-french-toast

and a fabulous biscuit recipe:
http://www.feedyourkids.com/2007/01/easy-buttermilk-biscuitschicke.html

From Talk

Austin TX food/wine gift delivery

Try Central Market. There are two locations - one on South Lamar and one on North Lamar. They are a gourmet, upscale version of the local mega grocery store, HEB.

From Talk

Dinner near The Met

I know your dinner has already passed, but just in case anyone else is reading this, looking for similar advice, I recommend Telepan.

From Talk

sexy food suggestions

Having some, ummm...experience in this area...and going back to the "grilled cheese" reference...some foods that go particular well with "grilled cheese" (especially if you are anticipating/hoping for grilled cheese) are:
almonds, apples, chocolate, avocado, cheese, cinnamon, cardamom, lemon, peppermint and pineapple. Especially pineapple.

Things that do NOT go well with "grilled cheese" (should not be eaten before consuming a "grilled cheese") are:
asparagus, onion, garlic or curry

Just trust me on this and you'll enjoy MANY more grilled cheese sandwiches...

From Recipes

French in a Flash: Multigrain Spaghetti with Pistou Forestier

Made this for dinner last night and it was a HUGE hit with all four of us, including two kids. Fabulous and the house smelled AMAZING as it was cooking. Wonderful recipe and came together fabulously quickly for a weeknight. Hearty enough (with the prosciutto) for a meal, but would also be great (in small servings) for a first (pasta) course. Nom nom.

From Talk

Favorite Camping Food / Recipes ?

This pork tenderloin recipe from Southern Living magazine (a long time ago) is the BEST camping dinner EVER:
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=257454

I usually prepare the marinade and then freeze the tenderloin in a zip-top bag, in the marinade. Put the tenderloin in your ice chest (for car camping) and it will keep the other ingredients cool on your trip.

We usually prepare hot dogs the first night (since you've got to pitch your tent and get all set up and everything, you don't want to mess with complicated food) and then the pork the second night. By then it has thawed and is perfectly marinated. To cook: wrap it in foil and cook it in the coals of your campfire. Alternately, you can grill it. Delicious! The only downside? It's so good that you'll need to pack a bottle of red wine to go with it.

If there are leftovers, they are delicious (thinly sliced) in a sandwich the next day.

From Recipes

Baking with Dorie: Ricotta-Berry Muffins

I just made these and was a little worried at how thick the batter looked (not like most muffin batters I've made in the past), but they turned out crusty and buttery on top and tender and moist in the middle. They were delicious and perfect! I will absolutely make these again. I made two small modifications: I used lemon zest, instead of lime, because I only had lemons in the house and I sprinkled a tiny bit of coarse sanding sugar (about 1/4 tsp per muffin?) on top before baking to make them absolutely irresistible to my kiddos for breakfast this morning. I think that Dorie is right that the recipe is probably "play-aroundable," but I would only make minor ingredient adjustments or substitutions; I think the technique (mixing instructions, etc.) should probably be followed as precisely as possible. These are fabulous; you should make them RIGHT NOW.

From Serious Eats

Cook the Book: ''Wichcraft'

grilled comte, maybe with delicious mushrooms?

From Recipes

Cook the Book: Cucumbers in Black Rice Vinegar

Grace -
Can you give us some brand names for black rice vinegar or let us know what to look out for? I went to my town's (fairly large) Asian market and didn't find "black vinegar", although I did see lots of different brands of black vinegar, including one that listed rice as the second ingredient (after water.) Can you tell me what the difference between black vinegar and black rice vinegar? Is it vinegar that has been made with black rice? Thanks for your help!

From Recipes

French in a Flash: Crispy Salmon with Lentils du Puy and Two-Mustard Crème Fraîche

I made this for dinner tonight and it was OUTSTANDING. The sauce is VERY simple to make, but is delicious and the recipe is much simpler than it would seem, at first glance. If you have issues with farm-raised fish, then, by goodness, use whatever type of salmon you like. It's delicious.

From Recipes

French in a Flash: 80-Cent Citrus Corn-Muffin Madeleines with Raspberry Confiture

Sigh. Baking something in a Madeleine pan doesn't make it a Madeleine. While these might be tasty (and certainly frugal), a "Madeleine" without butter is unimaginable. I do, however, admire your resourcefulness.

From Recipes

Seriously Italian: Spaghetti All'Ubriaco

Sounds wonderful! I'm headed to Florence this summer and will track that restaurant down and will probably try to make this, as well, before I go. Looks and sounds fabulous!

From Recipes

Dinner Tonight: Roast Chicken with Spicy Hoisin Glaze

I totally feel your condiment pain. My bottle of fish sauce says "refrigerate after opening", but also says that "salt crystals may form," so it sounds like it might be a discretionary thing? This recipe looks divine and perfect justification for having all of those exotic little Asian bottles around.

From Serious Eats

Photo of the Day: Texas Waffle

Oh, holy cow; that's gonna make this native Texan (and Austinite) go absolute bat-$h:t crazy. PLEASE fix the photo. That's just NOT right.

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

I have made my great grandmother's carrot and zucchini o-shaped loaf for my in-laws for the past three years. I surround the loaf with and put in the middle tons of roasted broccoli - definitely a crowd pleaser, as it goes fantastic with the turkey and mashed potatoes and all the other classic sides!

From Talk

Thanksgiving Menu what is yours?

Huizenga Thanksgiving Menu 2009

Salt and Pepper Turkey with Gravy
A classic preparation

Savory Vegetable Stuffing
Made with kohlrabi and celeriac

Cranberry Sauce
Made with grapefruit zest and juice

Grandma’s Rolls
A family favorite

Tangy Mashed Potatoes
With sour cream and fresh dill

Curried Sweet Potato Wedges
Served with rich yogurt and mango chutney

Braised Cabbage
with Apple and Onion

Brussels Sprouts
Sautéed with lemon

Grandma’s Pies
A traditional finish to a unique menu

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

Mashed potatos and gravy, just not Thanksgiving without this side.

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

Impossible to have just one, so the two would be cornbread dressing and Emmitt Smith's Sweet Potatoe Casserole.

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

Cornbread stuffing with cranberry sauce! LOVE it!

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

Thank you for participating, and congratulations to our winners:

Rebecca F.
NOLA_Pam
rsgrandinetti
themotorcyclechef
Cupcake819

Winners have been notified by email and also appear on our Contest Winners page.

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

Stuffing, stuffing, stuffing. Love stuffing. Unless you count pie as a side.

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

My favorite "side" is the nut bread that my mother used to make for her entire married life. She found the recipe in a newspaper in 1948. It is chock-full of walnuts! Thanks!

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

My favorite side is green bean casserole... geez will my boyfriends family have this? Eeek!

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

the gravy, we make ours with lots of giblets and sliced hard boiled eggs

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

Mashed Potatoes is my favorite. garrettsambo@aol.com

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

My fav side is the wonderful tasting cranberry sauce

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

I love the sweet potatoes topped with toasted marshmallows.

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About Lara_Nell

Website: http://www.feedyourkids.com

Location: Austin, TX

About:

Favorite foods: Salmon with Lentils
Any lemon or orange dessert
soft-shell crab
loaded baked potatoes

Last bite on earth: salted butter on Balthazar olive bread