I bought some amazing pepper jelly at the farmer's market last week (and hooray, it's not artificially green!)...but I need to figure out what to do with it. One can only eat so many crackers with cream cheese and pepper jelly! Our other standard way of using it is as a dip for cream cheese jalapeno poppers. But beyond that, ?? Anyone have any good ideas to help me use it up?
Recently my husband and I made an Indian meal, including what ended up being about a half a jar full of ghee. I've been storing it in my spice cupboard, since the cookbook said it doesn't need to be refrigerated. But now that the weather is warming up, it's gone back to a liquidy state...should I be refrigerating it? Will it go bad if it's allowed to stay liquid at room temp??
We have a Cuisinart machine, one of the usual ones where you freeze the core. It's only maybe 2 years old (3 at the most). Suddenly the darn thing won't freeze solid! It's been in the freezer for 3 whole days now, and it's still slushy. I used it over the weekend, and it had been in for 3 days before that and never totally froze, either. It's not a freezer issue, as everything else in there is frozen solid. Has anyone else ever had this happen? Do these things just wear out after awhile?
My husband and I will be heading to Chicago soon for a much-needed weekend away. Other than the obligatory stop at Rick Bayless' new quick-serve place, Xoco, (and possibly dinner @ Frontera or Topolobampo), we're in need of restaurant recommendations. We love all types of ethnic food, especially Thai & Indian. Any favorites in Chinatown? Can't-miss breakfast spots? My husband makes fun of me because I am planning the trip completely around food, but I can't help it...it's who I am...
Thanks in advance!
A holiday "gift" of cookies, etc. got me thinking about this one. My neighbor likes to bake, but consistently uses sub-par ingredients, like margarine in cookies, or generic chocolate chips. Seriously, most of her stuff is pretty inedible. Maybe that makes me a food snob, but it's just not worth eating if it tastes like mud! (Really, she made some cupcakes with "chocolate pudding" in the middle that had absolutely no taste whatsoever).
So, I was just curious what some of your pet peeves are?
The minimal addition of meat in these enchiladas adds texture and flavor but isn't the crux of the recipe. In this case, half a pound of chicken (for four people) poached in chile broth is a supporting player to the potato-and-onion filling.
[Photograph: Caroline Russock] This Corn Pudding from The Grand Central Baking Book by Piper Davis and Ellen Jackson is a not only an insanely rich side or fantastic brunch dish, it's also a bit of an optical illusion. When...
Sometimes I'll stick with a more traditional filling of pork and napa cabbage or I'll do a meatless version with edamame, kale, and cilantro. Either way, I'm well within budget at just under $7.