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From Talk

Potato Leek Soup questions

I'm not sure I'd be lazy on this one. As much as you could strain the soup as charm city cupcake advised, that's more work, no?
And, I like my potato leek soup with some "body" and straining it would take the texture away.
Happy turkey day.

From Recipes

Time for a Drink: Bloody Mary

Aquavit - I agree! but not all the time.

Got off of tabasco - and using Frank's hot sauce now.

Definitely olives -- and please no celery, thank you very much

From Talk

Rediscoving old food favorites. Have you? I sure have!

Shrimp wiggle
Beef Stroganoff
Veal parmesan
Clams Oreganata
All dishes my mom made and made extremely well.

Don't even know if I could find a recipe for shrimp wiggle but it was so good.

Maybe the memories are better than the actual dish though.
Making me very nostalgic.
Wonder if they fit into a super bowl fiesta?

From Talk

Food for 3 in the AM.

I'm with chisai, but our designated driver or cab driver would take us (never drink alone) to the diner and we'd have eggs, pancakes, hash browns - a real smorgasbord of breakfast comforts.
Upon arriving at home, the vodka would go in the freezer for bloodies in the AM...assuming it's a weekend.
Can't remember the last time I/we did this....got old.

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From Talk

New Year's Eve Good Luck Foods?

From Talk

leftover phyllo - help

From Talk

Thanksgiving's over. What's on the table for Christmas?

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Recent Comments | Response to Comments

From Talk

Potato Leek Soup questions

I'm not sure I'd be lazy on this one. As much as you could strain the soup as charm city cupcake advised, that's more work, no?
And, I like my potato leek soup with some "body" and straining it would take the texture away.
Happy turkey day.

From Recipes

Time for a Drink: Bloody Mary

Aquavit - I agree! but not all the time.

Got off of tabasco - and using Frank's hot sauce now.

Definitely olives -- and please no celery, thank you very much

From Talk

Rediscoving old food favorites. Have you? I sure have!

Shrimp wiggle
Beef Stroganoff
Veal parmesan
Clams Oreganata
All dishes my mom made and made extremely well.

Don't even know if I could find a recipe for shrimp wiggle but it was so good.

Maybe the memories are better than the actual dish though.
Making me very nostalgic.
Wonder if they fit into a super bowl fiesta?

From Talk

Food for 3 in the AM.

I'm with chisai, but our designated driver or cab driver would take us (never drink alone) to the diner and we'd have eggs, pancakes, hash browns - a real smorgasbord of breakfast comforts.
Upon arriving at home, the vodka would go in the freezer for bloodies in the AM...assuming it's a weekend.
Can't remember the last time I/we did this....got old.

From Talk

Sweet or Savory?

oh, yes, and blue cheese with a good pear.
caramels with fleur de sel.
apple pie with cheddar
chocolate and peanuts
sweet and savory together...
they go so well together....

From Talk

Serious Eaters Get Together?

I'm an hour out of NYC, I think it would be a hoot to get together.

From Talk

Ice Cream: Way or No Way?

In the Ben & Jerry category: Pfish food

But mostly making my own and I'm a purist so a really good vanilla, chocolate or strawberry made with real vanilla bean, eggs - just a basic great custard is my idea of heaven...and no toppings either!

From Talk

How do you glorify your leftovers?

Definitely frittata, quiche, bread pudding.
An egg custard will re-do all kinds of leftovers.

From Talk

Chef Paul Prudhomme. What do you know about him?

Last time I saw him he was a a restaurant and food show and he was incredibly overweight - in fact he was in a wheel chair kind of thing so I'm glad to hear he lost a lot weight.
His sweet potatoes with orange and lemon are one of our thanksgiving traditions - think it has a 1/2 pound of butter.
He's an original and as others have said, he put cajun and New Orleans on the map.
I learned a lot from him about flavors and "lagniappe" - think I spelled that correctly!
He truly is an American icon.

From Talk

Santa brought me truffle butter and demi-glace!

truffle butter over lobster. yum.
even adding a little to scramble eggs would be decadent.
what kind of demi glace?

From Recipes

Cook the Book: Duck Confit

Saw this post - I have two duck confit legs in my fridge....don't want to do pizza. What to do?
Quesadillas with shredded duck, fontina and what?
Any other suggestions.
Going on big diet on Monday and have to get my duck confit fix now.

From Talk

If you had your own Food Network show, what would it be?

Juliebugs, oh, yeah, Johnny Depp. No problem but wouldn't that be another network on late at night?

From Talk

Quick, Easy and Delicious - what can you add?

maybe add a can of chicken for some texture

From Talk

If you had your own Food Network show, what would it be?

Deep fried turkey tails, huh?
Ok, I'll go for it but don't think the advertisers will!
I'd host a Tony Bourdain kind of thing - go to different places but then cook some of the foods adapted for what we can get in the U. S.
I am always freaked when we do Thai, Korean or etc and I don't live far out of NYC where I can get ingredients.

From Talk

What was the best thing you ate in '08?

Izatryt,
I'm with you. Foie Gras.
Went to a chef's tasting where they asked ahead of time what your favorite foods were - I said foie gras, mais oui! There were 22 courses, albeit bite size, and many contained foie gras. No words describe.
Then, in tribute of the Christmas season, we were given several slices of a foie gras terrine - nothing but foie gras and fleur de cel...so I guess it's been a foie gras year.
I don't feel guilty. Don't make me.

From Talk

green salads for winter: ideas?

They all sound so good...we love pears, dried fruits, oranges and grapefruit like Pooch.
Totally forgot about a wedge of iceberg with blue cheese - have to get that back into my repertoire very soon. Thanks Coolname.

From Talk

Prime rib INXS

You can also do a butter/curry kind of glaze on them and bake them...serve with mash...really good but not unfattening.

From Talk

APPETIZERS PLEASE

Gougere - easy to make ahead of time and if you make little mini versions, easy to fill with lots of things.
Baby potatoes, creme fraiche and a bit of smoked salmon or caviar.
Filet mignon - cooked medium rare on thin slices of french bread with an aioli or horseradish type sauce. (already mentioned but oh so good and easy to do way ahead of time)
Smoked salmon, capers, cornichons.. with baby bagels - make your own platter kind of thing.
Just go with easy, do ahead and you'll actually enjoy the party too.
Have fun.

From Recipes

Cook the Book: 14 Ways with Deviled Eggs

Mayo, salsa and cheddar. Simiplicity is everything.

From Talk

Food related new year's resolutions?

All excellent ideas and I'm trying them all...some more successfully than others!
Just trying to remember that we are works in progress!

But no miracle berry in my 2009 future, for sure.

From Talk

Just Like Mom Used To Make...

My mom and dad went out to dinner every Saturday night and she'd often experiment with what she or my dad ate.
Fortunately, she was an amazing cook and so we had clams oregonata, veal piccata or parmesan, French onion soup , Coquille St. Jacques etc....and all of this was back in the late 50's and early 60's when it wasn't even popular yet....She and Julia Child would have been great friends had they met.
She just loved to experiment.
My dad did a great job in taking us out for pastrami sandwiches, knishes and Dr. Brown cream soda. He couldn't boil water.

From Talk

Foodie gifts? What did you get?

What great gifts every one received.
I banned kitchen gifts and all electronics gifts this year! We lack for nothing - in fact, it's time to down size, I think! We're very lucky, I know.

WickedGoodDinner - don't be afraid of the balsamic! My son gave me 30 year old balsamic last year and for six months I was afraid to open it. Of course I opened it around strawberry season which wasn't a bad thing but go for it - it's amazing stuff!

From Talk

Fondue Party

Percypie.
How was the party....my curiousity has gotten the best of me.
What did they serve?

From Talk

Potato Leek Soup questions

Bittman's recipe is by far the easiest, and I just love it. It's a 1:1 ratio of potatoes to leeks, sweated in some oil or butter then covered with water and, if you like (I do) pureed. That's it.

From Talk

Potato Leek Soup questions

This soup is so easy that I would'nt worry about making it in advance. It tastes just fine using water as a base. No fancy chicken stock or veg stock needed. Trust me. All you need is:

5 Yukon Gold potatoes, peeled, chopped and boiled in salted water until tender
1 leek, white and pale green parts only, sliced thin
1 clove garlic, peeled and sliced thin
1 small to medium onion, peeled and sliced thin
A couple sprigs of fresh thyme
Olive oil, to sweat the leek and onion
The water you used to boil the potatoes (about 2 quarts)
A few knobs unsalted butter
Kosher salt
Freshly ground black pepper

Boil the potatoes. Sweat the veg in olive oil with thyme. Add the boiled potatoes and the potato water into the pan with the veg. Reduce to desired consistency. Remove the thyme stems and puree in a blender. Pour back into the pan and check the consistency, reducing further if necessary. Season to taste and add some butter at the very end of cooking.

From Talk

Pecan Pie with no corn syrup?

here's a link to john thorne's pecan pie recipe using lyle's golden syrup. i haven't made it myself but it looks really good. his essay about pecan pie in his book simple cooking is wonderful {as is all of his writing}.

http://www.joyofbaking.com/pecanpie.html

From Talk

Pecan Pie with no corn syrup?

My mother is allergic to corn so I use Lyle's cane syrup instead. I follow the Karo recipe. It calls for 1c corn syrup so I use 1c cane syrup. I comes out stickier than corn syrup but tastes a lot better. You can follow any pecan pie recipe and just substitute the cane syrup equally. Enjoy!

From Talk

Potato Leek Soup questions

I made a tiny batch (one potato, one leek) with the skins on to see what it would taste like, and it was WAY BETTER! I guess it makes sense since I like baked/roasted potatoes skin on.

From Talk

Potato Leek Soup questions

I made some Leek & Potato soup with some little Yukon Golds and was feeling too lazy to peel, and the soup turned out fine. The peels are good for you anyway. Good luck with your soup!

From Talk

Potato Leek Soup questions

Soup for 25 would never be feasible in my already overpacked freezer, and I have made and frozen this soup before and while it's fine, it's never quite as good as it was at fresh. Thanks everyone!

From Recipes

Time for a Drink: Bloody Mary

The best Bloody Mary I ever had, bar none was in a restaurant in St. Helena, Ca. Can't remember the name but the secret ingredient was
cocktail sauce, not a lot, just a little, try it!

From Talk

Potato Leek Soup questions

I agree that I would determine to peel or not depending on the type of potato you're using... thin skinned potatoes you might not need to. but if you find the texture is too chunky for your taste when you blend it or puree it... pass it thru a sieve.

I would just wait to make it until Tuesday night or Wednesday and just keep in the fridge... rather than freezing it.

From Talk

Potato Leek Soup questions

I like russets for potato soup and I, personally, would peel them.. It's not all that time consuming and would give you a better. and more traditional, soup consistency.

Freezing is a chancy thing with a cream soup - tends to come out with a yucky texture and separates

With proper refrigeration, it should keep just fine. I often make potato soup on the weekend and take portions for lunch later in the week. It keeps well. Julia has a nice section on it in "Mastering the Art of French Cooking.

From Talk

Potato Leek Soup questions

To me, it's easier to peel potatoes than it is to scrub them well enough to get rid of the grit, and for me to want to eat the skins. I'll do it for baked potatoes where the skins are yummy, but bits of paper-like skins floating around in potato soup - eh, no thanks.

From Talk

Potato Leek Soup questions

Even a huge batch of such a simple soup takes about 30 minutes of actual work to put together. That includes PEELING the potatoes. Make it fresh on the morning of.

I am of the opinion that potatoes in this soup should be diced and left unblended in the final product. I do one that is simply leeks sweated in butter and then covered in chicken stock for about 25 minutes. Then I hit with an immersion blender until smooth. Cook the diced/peeled potatoes in the smooth soup. Until just fork tender. I like to serve with creme fraiche and a little chile oil.

From Talk

Potato Leek Soup questions

I am making potato leek soup for Thanksgiving as well. It tastes best with russet potatoes, which should be peeled. If you are going to do something, why not do it right, and to the best of your ability?
It should be fine in the refrigerator for 5 days.
Here is my recipe (8–10 servings):

2 tbsp. olive oil
1 cup diced pancetta (about 6 oz.)
1 large yellow onion,rough chopped
1 large celery stalk, rough chopped
2 lbs leeks, washed well and rough chopped
2 quarts chicken stock
2 lbs. peeled and diced russet potatoes
1/2 cup half and half
1 tbsp. chopped fresh dill or 1 tsp. dried
kosher salt

Heat the oil in the pot and add the pancetta. Cook over medium heat until well rendered. Add the leeks, celery, and the onions. Add 2 tsp. kosher salt. Sauté veg until very soft, and beginning to caramelize. Add the chicken stock, potatoes, and dill. Bring to a boil, cover, reduce to low and simmer until the potatoes are tender.

Puree the soup with an immersion blender, or in batches in a bar blender. Stir in the half and half. Adjust seasoning with salt and pepper.

From Talk

Potato Leek Soup questions

The peel itself adds an earthy note to the final product. The thinned ones less of one, the heavier the peel the more earthy the note.

From Recipes

Time for a Drink: Bloody Mary

Here is mine:

2 oz Vodka or Gin
Worchestershire Sauce to taste
A Few Dashes Celery Seed
Fresh Ground Horseradish to taste
A Few Dashes Salt and Pepper
Three Dashes Tobasco
A Few Dashes Ground Mustard
1/2 oz Guinness or other Stout
Lemon and Lime Juices From Muddling
Three Dashes Angostura Bitters
Tomato Juice

In the bottom of a mixing glass, put two lemon and two lime wedges, salt and pepper. Muddle to extract all the juice from the Citrus.
Add the remaining ingredients and fill with ice.

"Roll" the mixture back and forth from mixing glass to shaker tin and back again a few times.

Fill a tall glass or Collins glass with fresh ice and strain mixture from mixing glass into serving vessel.

Garnish how you see fit. I like a pickled green bean and Lemon wedge.

From Recipes

Time for a Drink: Bloody Mary

My cousin's husband used to make mine with Clamato juice. I was surprised at good that was! Horseradish, pickled okra and/or pickled green beans and Frank's hot sauce if no horseradish make it tasty to me. Personally, cilantro is too bitter for my taste.

From Recipes

Time for a Drink: Bloody Mary

Many years ago, my husband asked his cousin for his personal recipe for a Bloody Mary because it was the best we had ever tasted. He sent us his recipe on the email and I've been making my version of it ever since.

His had key lime juice, Angostura Bloody Mary seasoning (a liquid like their bitters) and both V-8 juice and Clamato juice in it. I ran out of Clamata awhile back so I've been using V-8 and Sacramento Tomato Juice and they have been really good.

I switch off the hot sauces and try different ones each time. He uses a local one down in FL that we can't get up here without ordering through the internet so I use different favorite ones. I have a whole collection of hot sauces (over 80 bottles at this point) so I try a different one every time.

From Talk

Are we Freaks?

You know what I find much stranger than being into food? Being into fantasy basketball.

From A Hamburger Today

The Bacon Hamburger Fatty Melt, a Bacon Burger with Two Bacon-Stuffed Grilled Cheese Sandwiches as Bun

Oh my, WHEN are THEY going to come up with that magic pill? Can you imagine this creation with a side of fettucine Alfredo?

From A Hamburger Today

The Bacon Hamburger Fatty Melt, a Bacon Burger with Two Bacon-Stuffed Grilled Cheese Sandwiches as Bun

If I had any bacon left, I'd do this idea tomorrow for lunch/dinner. As it is, to really put the topper on it, I had a few ideas on how to make this really nice and unhealthy.... first, take a page from the burger with the cheese ooze core... stuff some cheese in the burger as well! maybe chop up some bacon to mix in with the meat too. Next, gotta add some mayo, then slap a fried egg in there as well. If you're still alive and not on your way to the hospital after the first bite, then I'd applaud you, but you may want to have someone ready just in case.... in case you take a second bite.

From A Hamburger Today

The Bacon Hamburger Fatty Melt, a Bacon Burger with Two Bacon-Stuffed Grilled Cheese Sandwiches as Bun

OMG, I had the Bacon Hamburger Fatty Melt for lunch and I'm dying.

Well, not really. But, I do feel funny.

It was delicious nonetheless.

Don't know how soon I would do it again.

Recent Posts

From Talk

New Year's Eve Good Luck Foods?

From Talk

leftover phyllo - help

From Talk

Thanksgiving's over. What's on the table for Christmas?

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