Key Lime Pie Recipe
I made mini key lime pies on Tuesday. I got the recipe from Cook's Illustrated and it was wonderful! Egg yolks, sweetened condensed milk, lime zest and juice. Bake for a few minutes.
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What are you known for?
Sweets! When I'm home for the family gatherings, I'm in charge of desserts. When I'm not there, they sometimes forget to reassign the responsibility. Among my friends and coworkers, I'm known for adventurous cooking -- meaning I make the stuff I see on TV. The dish that gets attached to me the most is pound cake.
Take to work lunches!
Soup - easy to make on a Saturday and keeps for a week. Try tomato basil, roasted butternut squash, chicken noodle.
Salad - use a large Ziploc containter for greens and veggies. You can seal your dressing and cheese in separate pouches using Glad Press & Seal. Throw the pouches into the container with the greens and you're good to go.
I am also the queen of leftovers (I really don't mind eating the same thing every day.) I cook two huge meals on the weekend, one for lunch and the other for dinner the following week. My lunch may consist of a seared chicken breast with roasted tomatoes and sauteed greens. Dinner may be seared salmon with smashed potatoes and roasted broccoli.
Good luck!
Your best gourmet burger recipe?
Maybe not gourmet, but good. I use turkey with kosher salt, pepper, parsley and butter:
http://nujoikitchendiary.blogspot.com/2008/04/knockoff.html
I add water to the meat to keep it moist.
Enjoy!
Rachal Ray's oval pan
A couple of people said it earlier. I just want to emphasize it because either I heard her say this or I read her explanation. She has a very small kitchen in her home, with a small stove and the oval shape allows her to fit more large pots on the stove. I can't speak to the truth of it, but that's her explanation. Her pots also come with blue handles.She has talked/written about why she designed her Furi knives the way she did, at least the santoku.
SE users: please introduce yourselves.
I'm NuJoi. I worked for a few years at finding joy and peace in my life. I'e kept the name for 10 years although I need to get back to those practices now. The Nu is a nod to the ancient land of Nubia. I'm in my 30s. I work in advertising, but I think the cooking thing is supposed to be my career. I love kitchen gadgets and teaching people how to cook.My dream is to own a version of a Sur La Table store, complete with the wonderful kitchen.
People keep suggesting becoming a personal chef or owning a restaurant, but I don't want to do that. Right now, I'm really happing just writing about my cooking adventures on my blog, http://nujoikitchendiary.blogspot.com/ I wish I was better at html, so that I could figure out the link thing. Thank God for Blogger.
I don't know how to cook chicken
I never cook chicken without brining or salting and boneless skinless breasts are my favorite:
http://nujoikitchendiary.blogspot.com/2008/01/any-way-you-like-it.html
Here's how you fry them:
http://nujoikitchendiary.blogspot.com/2008/03/sunday-favorite.html
Good luck!
Looking for a good strata recipe.....
I modified one I saw on Every Day Food. There's a link to the original recipe on my blog.
http://nujoikitchendiary.blogspot.com/2008/02/lazy-breakfast.html
Most embarrassing moment while entertaining?
I ruined steaks for a dinner party and I dropped a few of the creme brulees. 'Twas not pretty ...
TV chefs and black pepper
I've never noticed it except when Ina Garten roasts a chicken or turkey and she uses what appears to be a pinch or two of pepper for the whole bird. (I sit there and think that surely you hae to use more than that. Or maybe I have small fingers and my pinches are not as big as everyone else's.)
I think it also depends on the output of your pepper grinder, some like the Magnum, give you a lot of pepper per grind.
Responses to Comments by NuJoi
What are you known for?
1) Soup - specifically, Arroz Caldo. I get requests even when it's 95 degrees w/ insane humidity outside.
2) Salsa, asian style (I add lime juice, fish sauce and the tiniest bit of sesame oil. Don't knock it till you try it!)
3) Shrimp Salad (I cook whole shrimp in a pot chockful of garlic, green onion, celery, bits of whatever vegies are sitting in my fridge, lots of black peppercorn, and salt. After peeling, I throw the shells/head back into the broth to reduce. The dressing is nothing more than a good mayo, lime juice, sambal olek, green onions, celery and a few tsps of that concentrated shrimp broth.)
4) Anchovy pasta. Recipe courtesy of the NYTimes. I guess I'm the only one in the family willing to suffer through the smell of anchovies sauteeing.
What are you known for?
1. Pastas - any kind, macaroni and cheese, lasagnas, baked ziti, you name it.
2. Carob chip, toffee and cherry cookies
3. Carrot Cupcakes
4. Party dips - Sweet Bell pepper with cream cheese and my Veggie dip
5. Hummus - very lemony and garlicky
Madelyn
KarmaFreeCooking
What are you known for?
@bisbee......I'm right here! You want I should bring a box of jello? Where's the party?
What are you known for?
@Brooke29: Sorry I didn't get back to you right away-actually had to do work at work-and I just started another semester. I LOVE Old Bay. It signifies seafood to me. I even put it on french fries. Mmmm. Anyway, I am stoked you said it works.
The Chilli is good, I'm not going to lie. I mix up ground sirloin (I like to get the 8% Fat variety), with some homemade sauce, a mix of spices (garlic powder, cumin, sea salt, fresh ground pepper, and cayanne pepper), sprinkle on some chilli powder, medium salsa, and some hot sauce (we prefer Franks), and add beans if you like. I can take 'em or leave 'em so it depends who I am making it for. Top with shredded Monteray Jack and Mozzarella (sour cream too if you want) and you have goodness.:)
What are you known for?
Breads and making up dessert recipes on the fly. And preparing meals for large groups, such as church socials.
What are you known for?
1. baba ghanoush (I use a lot of roasted garlic in it to make it mellow, and people seem to like that!)
2. my mom's tortellini soup recipe
3. grilling - my bf has perfected his steak-grilling method, and I like to cut up a ton of veggies, toss them in evoo+balsamic vinegar+some spices and toss those on the grill. great way to feed a bunch of people on short notice :)
I also have to get a few more of my mom's recipes (brownies, cobbler, cinnamon rolls) that will make this list as soon as I make them and feed others .....
What are you known for?
@whoizzit: I marinate my tri tip in one package of onion soup mix (the dehydrated kind...and don't rehydrate) and a bottle of red wine, with quite a few crushed cloves of garlic thrown in...I also throw in fresh citrus juice, when I have some...lime is my fave. I leave it in the fridge for 3-4 hours and then grill it. It's scrumptious. Extra good with salsa and avocado on fresh tortillas--tri tip burritos, yum!
Website: http://nujoikitchendiary.blogspot.com/
Location: Chicago
About: I have a sincere culinary passion. I am addicted to good cookbooks, cookware, appliances and gadgets. I’ve written more than 200 kitchen reviews on Amazon.com! I think I may have a future in culinary marketing..
Favorite foods: olives, cheese, dressing, anything with butter and sugar
Last bite on earth: Believe it or not, a thin-cut fried pork chop on white bread with Heinz 57 Sauce. I gave up red meat and pork more than 10 years ago, but I have a special place in my heart for a pork chop sandwich!