I want to serve crab canapes on Christmas Eve. I was thinking of tiny puff pastries filled with warm, creamy crab filling - something light and sort of on the elegant side. I've read several recipes but nothing is "it." Help!
It's 103 here in Davis, CA and we're having some friends over for mint juleps. With the heat, the juleps will probably make it a short evening. I want to serve some hearty hors d'oeuvres to slow the effects of the booze. Any ideas for a menu? I was thinking of something baked with cheese, something with ham, pickled shrimp - sort of in keep with a southern theme.
Mocha muffins . . . frosted with a lot of chocolate frosting.
Jerzee, where are you? I'd like to your answer to this question!
I am 45 years old and am feeling quite cool to be in the company of so many 20-somethings. I have two boys, ages 7 and 4, and one hungry husband. I live in Davis Calif. where the University of Calif. had its original 'farm school.' Food is a big deal here - lots of CSA, organic, local food - but strangely no great restaurants.
I lived in Kuala Lumpur as a kid and have traveled throughout most of southeast Asia and through western Europe. I love Asian food (am still searching for the right marinade for satay) and French, and Italian, and ...
well, you get the picture.
I am trying to keep our diet as healthy as possible - so no prepared foods (well, OK, I don't bake our bread and I buy pasta). I feel very lucky that my kids are adventurous eaters (they love mussels and tonight we had linguine with white clam sauce which they gobbled up!). I love food and look forward to meals all day long. I also love variety so I like to cook food from many different cultures. Wonder what will be on tomorrow's menu!
PS I wish Jerzee Tomato would post here - I love reading her comments!
A machine which would set the table for me and do all the clean up - including the floor (I have two small kids) - after!
More realistically, I like the measuring cup idea.
Radishes are great in a salad dressed with Ranch dressing. Other than that I've struggled to find them yummy. I've heard the French eat them on bread with butter but haven't tried it. Has anyone else?
Check out the entry, "my favorite side side dish," on the Smitten Kitchen blog. She sautees almonds and then just barely cooks zuchinni with the almonds. It is DELICIOUS and fast and easy. The recipe calls for cutting the zucchini into matchsticks but I never take the time to do that, just slice the zucchini. Try it, you won't regret it!
My mother -and Julia Child. My mother isn't a very good cook (pork is cooked until it's leathery to kill trichinosis (sp?)) but we had fun in the kitchen. Then, when I was a young adult, I bought Julia's The Way to Cook and made her coq au vin. It was a revelation.
OK, I made it and it was great! All gone, no left overs.
I planted chives 6 or 7 years ago and they are still going strong. We also have rosemary, mint (invasive!), oregano, flat leaf parsely, cilantro, and thyme in the herb garden.
@StripeyChef, we've had a Meyer lemon tree in a pot for about 5 years and it's very happy.
In the summer, we grow tomatoes, basil, zucchini, pumpkins, soy beans, and sunflowers. This year we are trying to grow watermelon. Tried growing canteloupe a couple of years ago but they were flavorless - think we over watered.
We also have 2 orange trees and a peach tree. Would love to find room for a lime tree - so good in so many things.
lamb chops, polenta, steamed broccoli. I was thinking about tilapia for tomorrow night so I'm glad to have the above recipe. We get the fish from Costco and the Monterey Bay Aquarium says it's one the fish that's OK to eat in terms of sustainability.
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.
Cast iron are too heavy for the common home user. It takes longer to heat, it's difficult to maneuver, their is a danger of rust etc. I can recommend the German brand Woll Cookware. Since I bought one in Germany 2 years ago, I was very happy with my titanium coated frying pan that performs with first rate cooking results, and it's also PFOA free. I can say that this is one of the best frying pans available. Heavy duty titanium based coating, practically can be used without oil, easy handling and cleaning. I couldn't find them in the US, maybe someone knows were they can be found? more information can be found at http://www.woll-cookware.com/mediathek/defaultScripts/PHP/index.php?lang=4&sn=noNav&sel=1&c=/export/English/doc/90.html or http://www.woll-cookware.co.il
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
@bisbee......I'm right here! You want I should bring a box of jello? Where's the party?
@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.:)
Breads and making up dessert recipes on the fly. And preparing meals for large groups, such as church socials.
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 .....
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