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annzee

New York Style Pizza Sauce

~sigh~ I love this thread! So glad it continues, like a soap opera. I'm 2nd generation Swedish-American so I'm familiar with comparisons (don't care for anyone else's meatballs except my mom's Norwegian-style w/allspice, white pepper & grd ginger in the mix!). Many decades ago while dating a NY hometown Italian boy, I watched his uncle make sauce one Sunday. His uncle turned toward me and said, "Always add a pinch of sugar; it cuts the acidity". I always have and it's really good (I've switched over to dark brown sugar in that pinch). It's become just about impossible today to find naturally sweet fresh tomatoes so that pinch IMO is necessary. OK I hear the organ music. Back to the soap opera!

Favorite Italian or med recipe from the old world?

@CJMcD: Wow - what a beautiful recipe! Thanks for posting (if I get brave I just might try making it).

favorite easter candy

The chocolate bunny with big ears (and of course, that's where the first bite is taken!)

Why would salt not be included in yeasted & sweet bread recipes?

I've been making Swedish Coffee Braid for years so I just checked the recipe and it calls for 1 tsp of salt. It's from an old Betty Crocker Cookbook recipe for Richer Sweet Dough (that's the basic recipe--then you add the cardamom, etc). I note that my recipe just says "butter" and I've used salted butter every time.

Help with wild rice dish

I love this wild rice salad from Ina Garten (am so crazy about the grapes that I almost double the amount). I just use whatever package of wild rice I find in the stores. Follow Ina's directions and you'll have a delicious salad. I would not use fresh cranberries though as their tartness would probably overwhelm the other flavors.

Wild Rice Salad
2010, Barefoot Contessa How Easy is That?

1 cup long-grain wild rice (6 ounces)
Kosher salt
2 navel oranges
2 tablespoons good olive oil
2 tablespoons freshly squeezed orange juice
2 tablespoons raspberry vinegar
1/2 cup seedless green grapes, cut in half
1/2 cup pecans, toasted
1/4 cup dried cranberries
2 tablespoons scallions, white and green parts, chopped
1/2 teaspoon freshly ground black pepper

Directions
Place the wild rice in a medium pot with 4 cups of water and 2 teaspoons of salt and bring to a boil. Simmer uncovered for 50 to 60 minutes, until the rice is very tender. Drain well and place the rice back in the pot. Cover and allow to steam for 10 minutes.

While the rice is still warm, place it in a mixing bowl. Peel the oranges with a sharp knife, removing all the white pith. Cut between the membranes and add the orange sections to the bowl with the rice. Add the olive oil, orange juice, raspberry vinegar, grapes, pecans, cranberries, scallions, 1/2 teaspoon of salt, and the pepper. Allow to sit for 30 minutes for the flavors to blend. Taste for seasonings and serve at room temperature. 4-6 servings.

Serious Eats' Pulled Pork Sandwiches with Coleslaw

@Skotten: This reply is only 5 months late - sorry! I use Crushed Red Pepper and the ingredient list on the bottle says: Organic Red Pepper. They're dried red pepper flakes (that's what they're called on other containers). We use Texas Pete Hot Sauce. The ingredients listed on the bottle says: Made of peppers, vinegar, salt, xanthan gum and benzoate of soda (to preserve freshness and flavor), made by the T. W. Garner Food Company in Winston-Salem, North Carolina. I hope by now you've found the red pepper flakes and hot sauce to make this recipe.

Unconventional preferences

It's odd that I love "medium" steak, London broil; but burgers must be cooked (I've learned not to say "well done" since a burger once came to the table charred). Do not want to see any pink in a burger. My mom used to burn the peas back in the day and she never believed me when I said I loved the burnt ones (my parents disliked grilling so those burnt peas were my "grilled food" in the long dark NY winters).

Frozen Fries

Just discovered how great Alexia sweet potato fries are. I like to dip them in my special ketchup (ketchup, Heinz chili sauce, Worcestershire, a little prepared horseradish, a little sambal oulek, & fresh lemon juice...basically a good shrimp cocktail sauce).

Nordstrom's Tomato Basil Soup

In my husband's hometown area, they call it Woolsworth...they just re-arranged where the "s" is pronounced. Back on topic - I've been searching for a good tomato basil soup since I had it at First Watch restaurant recently. I think many of these recipes we're finding online need adjustments to suit our individual preferences. This one sounds good and I appreciate all the tips from the comments section.

Over the river and through the woods... How'd you get here?

I think I clicked on a link to SE at an old recipe exchange type forum several years ago.

What was the first dish you called your own?

Unlike may of the posters here, I never had "my own" specialty until I was a young adult and started making lasagna. It was a hit with my family (we're of Swedish heritage and I don't think I've ever served it to an Italian) so whenever there was a family gathering, I was asked to make my lasagna (my dad always wanted it for his birthday). IMO it's pretty good for my not being Italian :>) My other specialty was Swedish Coffee Braid, another item that no one in my family ever tried to make and always requested at Christmas.

Weird ramen combos

I always keep chicken ramen on hand for nights/days when I don't feel like cooking. Just boil filtered water with the seasoning, then toss in some pieces of cooked chicken and sliced (on the diagonal!) carrots, chopped shallots and then add the noodles and voila - a pretty fast, easy, delicious meal. I always sprinkle fresh lime juice into the soup just before serving/eating.

Is there a Cilantro gene?

Initially, to me cilantro in food tasted like soap. I heard that I was one of the 25% who experienced this. Then I began eating food from Viet Nam and Thailand where fresh cilantro, combined with fresh lime juice, really makes the soup or food "pop" as they say. Totally changed my opinion of cilantro (thank goodness).

Can you share a easy and quick dinner recipe?

One more suggestion: make a big bowl of salad consisting of various greens (romaine and ice berg are a good combo & won't spoil easily); sliced radishes; sliced carrots on diagonal; sliced onions. Cover with plastic wrap and keep in the refrigerator. Each night take out some of the salad and add some cherry tomatoes and a few slices of cucumber and voila! Instant salad. All it needs is your favorite dressing.

What is your favorite shape of pasta or noodle?

Vermicelli, spaghetti, and mezza penne.

Must-have sauces and pastes

I make my own Teriyaki sauce (the jarred sauces I find in stores look thick and are called teriyaki sauce & marinade--I prefer my sauce to be thin). Also, I always have a little bottle of sambal oulek in the fridge (that I buy in a Thai grocery shop). I only use a teence but my husband really pours it on! If you live near a Wegman's Supermarket, they carry a wonderful marinara called Mario's (not the famous Mario altho' his is pretty good but it's too expensive IMO). The Mario's sauce I love is from a Rochester restaurant called Mario's & is the closest jarred sauce to home-made that I can find (w/o costing a small fortune!) Here's a recipe for my Teriyaki sauce:

Teriyaki Sauce

¼ cup soy sauce
1 cup (filtered)water
½ tsp ground ginger
¼ tsp garlic powder
5 Tbsps brown sugar
1 Tbsp honey

Mix all ingredients in saucepan and heat. Store in refrigerator.

Blizzard--What are you planning on cooking?

Stay safe, all you blizzard area folks. Y'all know the basics (what to stock up on and what to have on hand in case the power goes out). I hope your pantries/freezers are full of stuff that can be turned into delicious meals. I'll have a cup of cocoa (with lots of mini marshmallows floating on top) in honor of what you're enduring this weekend.

Key Lime Pie

Since I don't care for graham cracker crust, I use a shortbread crust. I top the pie with whipped cream that has vanilla bean flavored powdered sugar in it and some times I stir in a tiny bit of sour cream into the whipped cream to counteract all the sweetness (in the pie and the cream).

Random recipe sources

The first time I requested a recipe I was about 8 years old and had tried apple crisp for the first time (have been a fan ever since). I asked my friend's mom for the recipe and still have that piece of paper with the recipe written down in my awful script. I also check cookbooks out of the library for new recipes to try. If the book has quite a few keepers, I'll order it used from amazon.

Food Trivia Questions Needed

Which cookie would help us all live in harmony?


according to Jerry Seinfeld: the Black & White Cookie

Can you polish off a pint of ice cream in a sitting?

Lots of hilarious posts here tonight. The only time I ate a pint of ice cream it was Hagen Daz Coconut, several years ago...but not in one sitting. I started out with a scoop or two in a bowl. Went back and got some more. Then I finally just grabbed the pint and sat on the couch and finished it off. Haven't done it since (but then, HD doesn't seem to sell coconut ice cream any more). And for me, ice cream has to be rock hard...can't stand mushy ice cream. I wonder if I wrote to HD..maybe they could tell me if they still produce coconut???

What do you love most about BBQ

That secret sauce used on eastern NC barbeque. It has to be more than just vinegar and dried red pepper flakes, but what's in it? Can't find anything like it in northern VA. That light sauce just makes the pork fantastic.

Buggy Pasta?

@Mr. Nick - thanks for the chuckle! And I agree.

Why do grocery store cashiers 'throw' my food?

I haven't experienced this (most times there is no bagger & the cashier has to do the bagging him/herself). My gripe is the stop/start jerking of the conveyor belt so that bottles crash over on top of other items. I've learned to put firm items behind the bottles to prop them up.

What would you want to come home to?

A chicken casserole we could pop in the oven to warm up (while we unpack, maybe take hot showers in our own bathrooms, and put on comfy clothes--like sweatsuits & warm socks). And a big bowl of salad with some dressing on the side, and a chilled bottle of pinot grigio. You are a blessing to do this for your parents!

Lowering oven temp question

I have wondered about recipe directions in which you're told to bake at, say, 425 for so many minutes, "then lower the temperature to 350 and continue baking" for so many minutes. So the food stays in the oven while it's cooling down? Doesn't that negatively affect (eg., dry out, overbake, etc) that food? I hate to admit it, but I've always avoided recipes that require doing this.

ISO a better low carb/low sugar cookbook

I'm on a new food regimen - low carb, low sugar - and the cookbooks I've perused at the library are depressing. Have any of the really good chefs/cooks published a cookbook for healthy eating? I need to go into this new food plan with a positive attitude which means I have to focus on great foods I *can* eat (and not think about those that I need to avoid). Thanks.

ISO lowcarb bread

Remember all those loaves of lowcarb bread that were on the supermarket shelves several years ago? What happened to them? I ask because I'm trying to lowcarb it and am really having a hard time going w/o toast in the morning. Thanks!

ISO sweet potatoes

We have a wide variety of supermarkets in our area (northern VA) yet I cannot find sweet potatoes in any of them. It's all those big, ugly yams and I loathe yams. They are definitely not the same as sweet potatoes - IMO they're dry and have little taste. What's going on? Our stores are local and national chains (Wegmans, Safeway, Giant, Harris Teeter). Are other areas selling sweet potatoes?

Need an entree that can "sit" a while...

I'm searching for an entree to make for a small dinner party (3 couples) and for some reason, can't think of anything good. Our guests will arrive at 6:30-ish, we'll serve wine and light appetizers, and chat for a while. So whatever I make, needs to be able to sit a while w/o drying out. Whatever I make cannot have wine in it (2 people cannot eat anything with alcohol in it)...so I'm beginning to stress over these little challenges. Any suggestions? Thanks!

ISO recipe for ice cream pie

I'd like to make an ice cream pie for a dinner party this weekend. I'm thinking of using a pie crust (from the refrigerated package) in a 9" pie plate, adding two flavors of ice cream and maybe putting something between the layers, then I need a topping or two to make it Xmas-festive (but no nuts...one guest has serious allergies to nuts). Does anyone have a recipe similar to this? I know I've had it in the past...but never got the recipe. TIA :)

ISO recipe for squash, feta & walnut sandwich

We recently stopped at a little cafe in W. Virginia and my husband (the adventurous one) ordered a squash, feta & walnut sandwich. I tried it and asked for part of his sandwich - it was delicious! Has anyone else had a sandwich like this? The squash might have been acorn, it wasn't overly sweet. It was served on homemade wholegrain bread. Cannot get this sandwich out of my mind :)

ISO lower alcohol white wine

I recently enjoy a glass of pinot grigio at a party and noticed (while looking at the label) that the alcohol was 11.5%. I meant to find a pen and paper to jot down the name but unfortunately never got around to that. Any recommendations for low alcohol, dry white wines (crisp but not bite-y)?

ISO recipe for "hard rolls"

Growing up in southern NYS, we always had hard rolls for breakfast on the weekend (purchased at the local bakery) or for lunch with cold cuts. I'm no longer living in the metro NY area and cannot find anything similar. Does anyone have a recipe for these rolls? Some had poppy seeds on them (as a kid I always knocked them off before taking a bite...didn't like them). Crispy crust, and like a baguette on the inside. They looked like Kaiser rolls but were not soft on the outside. thanks!

ISO Junior's Chicken Salad recipe

I had it briefly and can't remember where I found it. It's made with mayo and sour cream and dillweed. The other day I was so desperate I made Ina's chicken salad (the one with the walnuts and grapes which is wonderful in itself!) and left out the nuts and fruit, sprinkled it with dillweed and a little lemon juice and it was "sorta" like Junior's. But I'd love to have the original. It is soooo good on toasted rye. Thanks!

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