I'm at the point in my monthly budget where I'm clearing out the fridge to put together some kind of dinner - an exciting and harrowing time that brings out the best and worst of my creativity.
I've got about a pound of kale and some good quality marinara. Thinking of cooking the kale in the marinara and serving it over pasta. I've never had kale this way and wanted to see if you guys think its a good idea before I subject my wife to it.
I'm looking for advice on an idea I've bee throwing around. Here it is:
The town I live in is fairly small, but has an active Saturday farmers market. It is quite popular with locals in the area. Most of the booths are produce, with some crafts worked in, a bakery or two, and a few people selling pickled/jellied things. I am considering getting a booth at the market selling prepared food that people could take home and have for a meal. I would start off with soups (something I know I'm good at and can make in large quantities for cheap) sold in individual and family-sized servings. I'd like cook with produce I bought in the market the week before, making sure that everything is seasonal and local. In the future we could expand to some specialty baked goods, as this is one of my wife's talents. Eventually we could offer other types of foods as well.
Is this something you would purchase at your farmer's market (assuming they taste good of course)? Has anyone tried a similar business?
I'm obviously not trying to make a living off of this, just trying to bring in some extra money doing something I enjoy. Any advice is appreciated!
Can I stir fry using a large skillet instead of a wok? I know a wok is preferable because of the shape, but I don't have the space/money for one and I really want to start stir frying if I can. Any tips are appreciated!
I've got a recipe that says to heat my broiler to 500 degrees. My (gas) broiler only has a "High" and "Low" setting, and I have no idea what temps those two cover. So which should I go with?
Some more detail - I'm making broiled tomatoes, and the recipe says to have them about 3 inches from the heat for 10-15 minutes. I'm pretty sure that if I had it on high for that long I'd end up with tomato charcoal, but maybe I'm wrong...
Like many people I've got a pecking order for my stock and broth preferences - homemade, then the good stuff in a box, then canned. Due to time and money restrictions I just bought some beef and chicken bouillon cubes, even though I've never used them before. Am I taking a step down or are they just as good as store bought boxed or canned stuff? I know it won't be as good as homemade, but sometimes you just gotta make do. I'm hoping they'll at least be better than just adding water to sauces, soups, etc.
We just moved to Memphis and are excited to try out a whole new city's worth of restaurants. Anyone have any recommendations, both for specific restaurants and for good websites/publications for learning about the food scene? Don't worry about letting me know about BBQ and Gus's Fried Chicken - we got that!
I'm about to move to a house with an electric stove after having gas for the past 10+ years (during which time I learned to cook). It's very unlikely that I'll get a gas stove any time soon because for some reason they are not common in the area I'm moving to. Has anyone else had to deal with this very difficult transition? Any tips or suggestions for handling my soon to be flameless kitchen?
We're taking a trip to the Gatlinburg, TN area in a few weeks and I'm looking for good places to eat, especially a fine dining place or two for dinner. I've heard it can be kind of touristy-cheesy around there, but I'm assuming there's still got to be some good places since it's a fairly popular desination. Any and all recommendations are appreciated.
My wife got me a meat grinder attachment for our Kitchenaid mixer for Christmas! I've already made burgers and will have fun perfecting that, and I want to get into sausage making. What else can I do with it? I'm looking forward to experimenting. It also came with the strainer attachment, which we've been using to make fresh juice.
Any fun ideas for what to do with a whole bunch of thyme? Long story short, I have a ton that I never used on Thanksgiving, and want to do something with it .
(sorry about the title, couldn't resist)
I just saw a recipe for stock that called for leeks to be added, in addition to the typical celery, carrots, and onion. I don't really see the point of doing this. It seems like the more delicate flavor of the leek would be boiled out or covered up by the other flavors, especially since the onion has a similar but much stronger flavor. Am I missing something?
I'm looking for a red velvet cake recipe that does not use red food coloring. I've always been under the impression that "real" red velvet is made with some other coloring ingredient like condensed tomato soup. I know there's a bit of a debate around this,but it seems like the best red velvet I've had has been the kind made without food coloring. However, I can't find any such recipes. Anyone have one?
When I have guests over for dinner, I lay out plates and cutlery, point them to the food (either in serving dishes or still in the cooking dish), and let everyone serve themselves. If I want to be fancy I set the table and bring the serving dishes to the table, but I still let people load up their own plates.
It occurred to me the other day, though, that some people think you aren't having a real dinner party unless you plate the food yourself and serve it up to your guests like in a restaurant. I've seen this sometimes on certain TV shows or in magazines. I don't think I'll ever do that but was curious to see if anyone does. Have you ever plated food for your guests and served it to them individually?
We've got a new baby at home, and with two working parents our time to prepare a decent meal each night has been drastically cut back from what we were used to pre-baby. Do you have any favorite hints, tips, or shortcuts that cut down on cooking time when you're in a time crunch? We've got some good quick recipes, but I'd like to figure out ways to shorten the cooking time of some of our longer-cooking favorites.
Thanks for any help you can give!
Seeing fresh pomegranates in the store recently has me thinking about trying to do something with them for the first time. I have to admit though that I'm a little bit intimidated by them. How do you get the pomegranate goodness off of the little seeds? Maybe I should just buy one and play with it instead of asking for advice online, but they've always seemed incredibly laborous - like the fruit equivalent of picking bits of chicken meat off a whole carcass. Is there some method I'm not understanding?
I'll be eating there later this week. Anyone have suggestions / reviews?
My wife will be having our first baby soon, and I've heard it's a good idea to have a stash of pre-made and frozen dinners ready after the baby's born because we won't have the time or energy to cook for a while. I usually only freeze a handful of the things I make - soups, pasta sauces, lasagna. But a family cannot live on soup and lasagna alone! Can anyone give me other suggestions for dishes that freeze well?
We've got a large zucchini plant in our garden that is producing lots of flowers, but so far no zucchini. Does anyone have any tips on getting it to produce? Also, I've heard the flowers are edible. What do they taste like and what can I do with them? Are they worth messing with on their own or are they more of a garnish? To me it seems like a case of "just because you can doesn't mean you should," but then again I've never actually eaten them.
We're having a few friends over tonight and I'm looking for something dirt cheap to make for four people. One catch - my wife is pregnant and can't stand eating chicken or pork right now. Second catch - it's raining so the grill isn't an option. I've got a pretty good selection of spices, plus some fresh thyme and oregano.
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