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From Talk

Favorite SE recipe?

There have been so many that it's hard to single out just one. Here's the SE recipes I make most:

Dorie Greenspan's Dorie Greenspan's Tall and Creamy Cheesecake For Passover—Or Not and her Corniest Corn Muffins (which make great cornbread too). I ran out and bought her cookbook after trying some of her recipes on SE:

http://www.seriouseats.com/recipes/2008/04/creamy-cream-cheese-cheesecake-for-passover-recipe.html

http://www.seriouseats.com/recipes/2008/03/baking-with-dorie-corniest-corn-muffins-recipe.html

Charlie Trotter's super easy lentil and bacon soup (I sometimes swap in sweet Italian sausage):

http://www.seriouseats.com/recipes/2009/01/dinner-tonight-lentil-and-bacon-soup-recipe.html

Tilapia piccata:

http://www.seriouseats.com/recipes/2009/05/fish-piccata-tilapia-recipe.html

From Talk

pasta side dishes

Another quick option is to sweat some chopped garlic with a little fennel with some butter, throw in some sliced mushrooms and some thyme (preferably fresh), cook till the mushrooms have released their juices. Then add some cream and chopped proscuitto or ham and some peas (I've also thrown in sun dried tomatoes on occasion instead of the peas). This also works with chopped smoked salmon too, with or without the mushrooms. Have some Locatelli or Parmigiana to grate over it. This recipe makes a good appetizer too.

Penne With Five Cheeses from The Barefoot Contessa has always been a hit. As Ina Garten suggests in the episode from her show, I double the amount of gorgonzola; I also add a little extra cream so it won't be at all dry:

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_32177,00.html

Vodka sauce is also a good pasta side - you can add some heat by using pepper vodka. An amatriciana or puttanesca sauce is good too.

From Serious Eats

Win a Free Organic D'Artagnan Turkey

Corniest Corn Muffins, compliments of Dorie Greenspan, has been my go to recipe for a few years. I make them in mini-muffin form every year for Thanksgiving. Even though I make the recipe in every shape and size (including as corn bread as a stuffing ingredient) throughout the year, it always is a great side along with turkey.

From Talk

Pumpkin pie Cheesecake

I've been thinking about trying this recipe, so I can't vouch for it. But I might just use my own recipes for cheesecake (I love the Silver Palate's Easter Cheesecake) and pumpkin pie, and follow the procedure:

http://www.kingarthurflour.com/recipes/getrecipe.php?id=R1034

Pumpkin Cheesecake Pie

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From Talk

Favorite SE recipe?

There have been so many that it's hard to single out just one. Here's the SE recipes I make most:

Dorie Greenspan's Dorie Greenspan's Tall and Creamy Cheesecake For Passover—Or Not and her Corniest Corn Muffins (which make great cornbread too). I ran out and bought her cookbook after trying some of her recipes on SE:

http://www.seriouseats.com/recipes/2008/04/creamy-cream-cheese-cheesecake-for-passover-recipe.html

http://www.seriouseats.com/recipes/2008/03/baking-with-dorie-corniest-corn-muffins-recipe.html

Charlie Trotter's super easy lentil and bacon soup (I sometimes swap in sweet Italian sausage):

http://www.seriouseats.com/recipes/2009/01/dinner-tonight-lentil-and-bacon-soup-recipe.html

Tilapia piccata:

http://www.seriouseats.com/recipes/2009/05/fish-piccata-tilapia-recipe.html

From Talk

pasta side dishes

Another quick option is to sweat some chopped garlic with a little fennel with some butter, throw in some sliced mushrooms and some thyme (preferably fresh), cook till the mushrooms have released their juices. Then add some cream and chopped proscuitto or ham and some peas (I've also thrown in sun dried tomatoes on occasion instead of the peas). This also works with chopped smoked salmon too, with or without the mushrooms. Have some Locatelli or Parmigiana to grate over it. This recipe makes a good appetizer too.

Penne With Five Cheeses from The Barefoot Contessa has always been a hit. As Ina Garten suggests in the episode from her show, I double the amount of gorgonzola; I also add a little extra cream so it won't be at all dry:

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_32177,00.html

Vodka sauce is also a good pasta side - you can add some heat by using pepper vodka. An amatriciana or puttanesca sauce is good too.

From Serious Eats

Win a Free Organic D'Artagnan Turkey

Corniest Corn Muffins, compliments of Dorie Greenspan, has been my go to recipe for a few years. I make them in mini-muffin form every year for Thanksgiving. Even though I make the recipe in every shape and size (including as corn bread as a stuffing ingredient) throughout the year, it always is a great side along with turkey.

From Talk

Pumpkin pie Cheesecake

I've been thinking about trying this recipe, so I can't vouch for it. But I might just use my own recipes for cheesecake (I love the Silver Palate's Easter Cheesecake) and pumpkin pie, and follow the procedure:

http://www.kingarthurflour.com/recipes/getrecipe.php?id=R1034

Pumpkin Cheesecake Pie

From Talk

Thankgiving side dish ideas - HELP!!

I also enjoyed Julia Moskin's sides article in today's NY Times; I'm going to try the roasted veggie method, but swapping broccoli for cauliflower to add some more green. I'm also thinking of spaghetti squash with pesto - it's fun for everyone, and as we have a vegan friend joining us, it's substantial enough for a main course for her. Mixed mushrooms sauteed with olive oil, marsala and a little garlic. I'm also thinking about Emeril's Kicked Up Corn Maque Choux:

http://www.foodnetwork.com/recipes/emeril-lagasse/kicked-up-corn-maque-choux-recipe/index.html

From Talk

Thanksgiving cooking with kids

Cranberries are a native American food that isn't common in the UK - the kids might like really like to try some dishes - like a cranberry tart or bread. Maybe a salad featuring cranberries, or a fruit salad (cranberries + oranges + apples) could be easy and fun.

Sweet potato pie is another traditional dish that kids like; so are candied yams. Or mashed sweet potatoes with maple syrup.

And there are lots of fun decorations kids can make - turkeys from pine cone and some construction paper or felt. Indian head dresses and pligrim hats. There are lots of downloadable images for projects online.

From Serious Eats

Cook the Book: 'How to Roast a Lamb'

It's too hard to decide on just one - I love lamb saag, moussaka, and just plain lamb chops seasoned with a little grated lemon zest, salt & pepper

From Talk

Cookbook for an 11 year old?

I second the recommendations of Emeril's "There's A Chef In My Soup" and "There's A Chef In My Kitchen." They have been my go-to gifts for kids who have a little experience with chopping, measuring, and everyone has loved them. And the recipes are very good too - the family will appreciate them.

I don't yet have the Pioneer Woman's cookbook, but I've been a fan of her blog, and I agree that the photos and friendly chatter will make it a safe bet too.

From Serious Eats

Do You Like Eating Pie Crust By Itself?

I loooooooove pie crust unplugged, especially hot, with a glass of ice cold (whole) milk. I usually make a two crust recipe even if I just need one for a pie so I can have a special treat.

From Talk

Weekend Cook and Tell: Vintage Recipe Redux

In descending order - good stuff first

French Onion Soup - I love this stuff and I do make a few batches every winter. I'm going to make it for Sunday night.

NYers will remember this - Ebinger's blackout cake - I've made the recipes and they're not quite the same, though great on their own

Sish Kebab
Sukiyaki - remember the song?
Tuna Surprise
Surf & Turf - on the menu of every self-respecting restaurant
Lobster thermador (see above)
Coquilles St. Jacques (see above)
Paella (see above - a must for seafood restaurants)
Green bean casserole from the French's fried onion can.
Tuna noodle casserole
Nesslerode pie (for the holidays) - usually from bakeries.
Cornucopias of salami stuffed with cream cheese or Velveta for an appetizer
Aspics

And nightmare inducing memories:
Waldorf Salad (with marshmallows)
Duck a la orange (my aunt's specialty)
The thought of Jello fruit casserole has my stomach turning... My mother once made this for dessert and served sangria with it.....

From Talk

Snickerdoodle help!


Many recipes call for 1/2 shortening + 1/2 butter - I stick with all butter because I like the taste, and I sacrifice some fluffyness. But my snickerdoodles are not flat. Are you sure your mother used all butter?

Here's some ideas:

Did you use room temperature butter, not warm and runny or coldish? The eggs should be room temp too.

What size eggs did you use? I use extra large.

I've been using the recipe from "Rosie's Bakery Chocolate-Packed Jam-Filled Butter-Rich No-Holds-Barred Cookie Book" for years - I love this cookbook. A quick Google turned up the recipe & tips here, but you'll have to sign in to the Fresh Direct site:

http://www.freshdirect.com/recipe.jsp?recipeId=rec_wk_bak_bst_snkrdoo&trk=rsrch

From Serious Eats

The Milk in Pumpkin Pie Debate

Heavy cream, and if I can't find it in the store, half and half is the second choice. The taste and mouthfeel can't be beat. Evaporated milk, IMHO, has a chemical/tinny taste that even the spices in pumpkin pie can't hide.

I've been using this riff on the recipe on the back of the Libby's can for years, and I've gotten nothing but raves:

Use 1/3 cup dark brown sugar & 2/3 cup white sugar instead of all white

Use 1-1/2 cups heavy cream instead of evaporated milk (half & half is OK)

Double the spices, and heap the spoons a bit & add a teaspoon of nutmeg

Use 3 eggs instead of two

Add a teaspoon of vanilla

From Talk

Pumpkin Pie Ideas Needed

My recipe for pumpkin pie is a riff on the back of the Libby's can, and it always gets raves.

Use 1/3 cup dark brown sugar & 2/3 cup white sugar instead of all white

Use 1-1/2 cups heavy cream instead of evaporated milk (half & half is OK)

Double the spices, and heap the spoons a bit & add a teaspoon of nutmeg

Use 3 eggs instead of two

From Serious Eats

Cook the Book: 'The Pioneer Woman Cooks'

I'm being totally honest - Serious Eats is my A+++ #1; I can't begin to describe how much great advice I've learned, recipes I've made, and new restaurants and dishes I've tried. Chowhound, Chow and Slice come in seconds, Dori Greenspan & David Liebovitz's blogs are tied for thirds, with Simply Recipes and Orangette close behind.

From Talk

Is the Food Network getting too flashy?

They kept the "bam" but lost Emeril! Yes - they should refocus on more cooking, more recipes, less flash. I miss the chefs that were featured on the line up until the last few years we so much more focused on cooking and why food works - Sara Moulton, Michelle Urvater, etc., as well as shows like "The Melting Pot"

From Serious Eats

Cook the Book: The Southern Italian Table

It's sooooo hard to choose just one, but since I must, I tip my hat to eggplant parmigiana. Makes great heros the next day.

From Talk

Help for a picky vegetarian?!

A big bowl of thick pasta e fagioli is a nice cold weather vegan dinner, another idea is lentil soup. Ratatouille, stuffed tomatoes provencal, felafel, or maybe a Portobello mushroom burger.

I also think Indian food is a great idea, and you can go light on the spice if you don't care for hot food. This Aloo Palak is a good Dinner Tonight suggestion:

http://www.seriouseats.com/recipes/2009/08/palak-aalu-spinach-potatoes-recipe.html

And grilled Chinese eggplant with garlic and ginger sauce:

http://www.seriouseats.com/recipes/2009/07/grilling-chinese-eggplant-garlic-ginger-recipe.html

You can also go easy on the spices in firehouse vegetable chili:

http://www.marthastewart.com/recipe/false-alarm-vegetable-chili

From Talk

Special Halloween Meal?

Martha Stewart has some great suggestions, including very easy spookified recipes. This year, I'm going to try the ice cream sandwiches that look like witch's hats or the Boston Scream Pie, and I've also decorated cookies to look like fingers and made the witch cupcakes in the past.

Her "Rigaboney" recipe is almost identical to my family baked ziti recipe, and I've taken to using rigatoni for it since seeing one of her Halloween shows.

From Recipes

Cook the Book: Pumpkin Whoopie Pies

These are soooooo good, and a great seasonal dessert. I've also sandwiched the cakes between cannoli filling - the tangy, cinnamony twist makes it even more special.

From Talk

What's your favorite cake?

I second the "Maida Heatter's Cakes" recommendation, but I must admit to loving red velvet cake the very best (at the moment).

From Talk

Why are you a serious eater?

Eating, cooking, sharing - this is a great community!

From Serious Eats

Cook the Book: Pumpkin Baking

My pumpkin pie recipe is a riff on the back of the Libby's can. I've never heard anything other than raves:

Use 1/3 cup dark brown sugar & 2/3 cup white sugar instead of all white
Use 1-1/2 cups heavy cream instead of evaporated milk (half & half is OK)
Double the spices, and heap the spoons a bit & add a teaspoon of nutmeg
Use 3 eggs instead of two


From Talk

Arthur Avenue - Where to eat dinner?

Emelia's, IMHO, is the very best. I grew up in the Bronx right near Arthur Ave, went to Roosevelt High, had a bunch of Italian relatives who lived there, and I go back frequently. Hands down, I think Emelia's is the best. Here's a link to their site:

http://www.emiliasrestaurant.com/home.php

089, the restaurant with an antique Fiat parked in front of it a few blocks down, is a close second choice.

From Recipes

Dinner Tonight: Enchiladas Especiales Tacuba Style

This sounds wonderful, and I'd make it tonight if I had some tortillas. IMHO, who needs Gourmet when you have the wonderful recipes and food writing in Serious Eats?

From Recipes

Seriously Italian: Zuppa di Farro

I love Gina's Seriously Italian columns, and they are a wonderful example of the type of writing and recipes that explore ingredients, destinations and traditions the way Gourmet used to when it was a successful magazine. This is another outstanding example, and I'll be looking for farro perlatto or spelt to try this recipe. It sounds like the perfect fall soup.

From Talk

Favorite SE recipe?

I made the Bayless tacuba style enchiladas tonight because of this thread.

Thanks for the tip. They were great! Green, flavorful, and creamy.

I added a jalapeno to the poblanos, and sprinkled on some green Tabasco Jalapeno sauce for a kick. AWESOME.

I did a 1.5 recipe, so we have plenty of leftovers.

From Talk

Thankgiving side dish ideas - HELP!!

Neither are fancy, but both are oh-so-good!

Carrot Soufflé
Serves 10

3-1/2 lbs peeled carrots
1-1/2 lbs sugar
1 TBS baking powder
1 TBS vanilla
1/4 cup flour
6 eggs
1/2 lb butter, softened
powdered sugar

Steam or boil carrots until extra soft. Drain well.
While carrots are warm, add sugar, baking powder and vanilla.
Whip with mixer until smooth.
Add flour and mix well.
Whip eggs and add to carrot mixture. Blend well.
Add softened margarine to mixture and blend well.
Pour mixture into baking dish about half full as the souffle will rise.
Bake in 350ºF oven about 1 hour or until top is a light golden brown.
Sprinkle lightly with powdered sugar over top before serving.

Corn Pudding

2 16 oz cans creamed corn
1/2 cup butter, melted
1 cup flour
3 eggs, beaten
1 teaspoon salt
1 cup sugar
1/2 cup milk

Mix all ingredients and beat until smooth. Pour into a 9”x13” baking pan. Bake at 350˚F for 35 to 40 minutes or until golden brown and center is firm to touch.

From Talk

Favorite SE recipe?

[+1 for Leo Maya's Chicken with Green Sauce]

From Talk

Favorite SE recipe?

This is a miracle right here:

http://www.seriouseats.com/cgi-bin/mte/mt-search.cgi?search=puff pastry cinnamon rolls&limit=20&IncludeBlogs=31,26,36,39,34,30,38,16,33,25,32,35

I'll be making these as my holiday gifts for the neighbors this year.

From Talk

Favorite SE recipe?

@Cary--thank you thank you thank you for bringing that recipe to my attention! We had the Pepin chicken thighs last night and they were completely awesome. had no idea that sort of yummy crunchy skin was got through such simple methods. Totally putting that one in the arsenal for mid week meals.

From Talk

pasta side dishes

Call me simple but I like a serving of angel hair tossed in clarified butter and roasted garlic. I actually kind of despise angel hair pasta as a general rule, but this just makes me happy for some reason.

From Talk

pasta side dishes

@Dmcavanagh: I know, right? I was wondering the same thing. Plain old pasta with butter is good enough for me...

soba noodle salad is a great idea! Make a dressing with orange juice, sriracha, ginger, sugar, and vinegar and toss in some crispy veggies. Delish!

From Talk

pasta side dishes

I've never had a pasta side dish that was "dry and tasteless'". What have you been served?

From Talk

Favorite SE recipe?

Leo Maya's Chicken with Green Sauce, made by Mario Batali's babysitter. It's simple, foolproof and delicious.

http://www.seriouseats.com/recipes/2007/09/unclogged-mario-batali-recipe-chicken-with-green-sauce.html

From Talk

Favorite SE recipe?

Geeez, how can you leave out the ever popular Double Fatty Melt???

From Talk

Favorite SE recipe?

sardinian sausage sauce

Quite possibly my favorite pasta dish of all time.

From Serious Eats

Win a Free Organic D'Artagnan Turkey

Congrats to our winner bogusrogus, and thanks to everyone who entered! The winner has been notified and the Contest Winners page has been updated.

From Talk

Favorite SE recipe?

I've been on a life-long quest for the very best fried chicken and I believe that it is found in "Scott Peacock's and Edna Lewis's Miraculously Good Fried Chicken". You can find it here...

From Serious Eats

Win a Free Organic D'Artagnan Turkey

Corn Bread Dressing with Pecans and Bacon sounds perfect for our southern-themed Thanksgiving feast!

From Serious Eats

Win a Free Organic D'Artagnan Turkey

Sautéed brussels sprouts with bacon, maybe toss in some walnuts.

From Talk

Favorite SE recipe?

hands down, rick bayless's greens tacos. they sound strange, but they are amazing. and the sauce is quick, easy, and delicious. we make that sometimes with other dishes.
http://www.seriouseats.com/recipes/2008/02/dinner-tonight-braised-greens-tacos.html

From Talk

Favorite SE recipe?

Two favorites: I'm with tabuca-style enchilada crowd as well. Have made it at least 5 times, including last night with shredded turkey from a rotisserie breast. It's my 16-year-old's latest favorite (doesn't know he's eating spinach either) and I often kick it up a notch, too, with a little jalapeno. My other favorite is curried red lentils with coconut: http://www.seriouseats.com/recipes/2008/11/dinner-tonight-curried-red-lentils-with-cocon.html
Yum!

From Serious Eats

Win a Free Organic D'Artagnan Turkey

I'm still fascinated by the Apple-Brined Smoked turkey!

From Talk

Favorite SE recipe?

I think i'll just substitute left over turkey and stock. Should be good.

From Serious Eats

Win a Free Organic D'Artagnan Turkey

smoked oyster and sticky rice in lotus leaf
want!!!!

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