Like to read, travel and drink wine. Best place to be is the beach.
Never, ever will I eat all of the above. Well, excepting cow's tongue,
Suburban Philly here and I have to go with hoagies, steak sandwiches, roast pork/broccoli rabe sandwiches and soft pretzels served with mustard.
I'm only cooking for one, so CSAs aren't for me. My very local Farmers' Market is every Saturday, from first Sat. in May until Thanksgiving, so I don't have any trouble picking up very fresh produce, as well as lots of other stuff; i.e., breads, plants, handmade soaps, eggs, chicken and lamb and Greek dishes.
Salad greens in a pots ~ leaf lettuce and arugula. Herbs ~ basil, rosemary, lemon thyme, oregano, chives.
Lobster rolls with buttered corn on the cob and a nice cold beer while sitting at a picnic table overlooking the ocean or bay with the sun shining and gulls squawking overhead and begging for any kind of food!
Thin slices of blue cheese on white bread with Miracle Whip and dill pickle chips. Totally grossed out my mom, who hated all cheese - especially the smell of blue cheese! Good times.
This looks delicious and easy. I think that at the very end, just before serving, I'd add some halved cherry or grape tomatoes. I have a whole bag of small bell peppers of various colors and I'm going to make this tonight.
Going to try this one with vodka instead of gin, as gin gives me a headache and I don't like the taste.
Beets. Really disliked hot, buttered, boiled beets. Now, I like cold boiled/steamed slices in a salad. Roasted are delicious.
Never liked fried eggplant. Now there are lots of eggplant dishes that I really enjoy.
Still, and forever, will hate liver in all of its forms!
My mother made creamed dried beef with a white sauce and lots of black pepper. This was served on toast and we'd have it two-three times a year. I wasn't crazy about hers - didn't cook the roux long enough. When I make it from scratch (or use Stouffers')I add sliced pimento stuffed peppers, add fresh chopped parsley and still use a lot of black pepper. Good, fattening wintery food. Big green salad on the side, just like Mom.
P.S. For my birthday, I don't usually have a cake but a nice, gooey pineapple or peach upside down cake would be great.
My friend always has a cake called "Happy Day Cake" (this is a one bowl cake) for her birthday. Recipe is on the web and you can make any kind of frosting and be as fancy with that as you like.
It was a comment or blog titled "Paula Deen is Trying to Kill Us!" that popped up CNN.com I think, that got me started. I don't remember when this was, but at least three or four years ago or more.
Today, I made a chicken, vegetable and noodle soup. Has lots of vegetables, roasted chicken, herbs and German noodles. Broth is very rich and chickeny and I'm hoping it will help to settle my upset stomach.
If I want some extra heat,then it's hot pepper flakes.
@jtreglio - Thanks, that's a good tip. I'm going to make hot pepper oil to use on pizza and some other stuff like pasta.
Of course it's the red chicken in the logo. Decided years ago!
I totally screwed up a cheese and mushroom omelet. Turned out watery and just awful. Think I didn't cook the mushrooms long enough and overcooked the eggs. Went straight into the trash. I ate pepperoni (Hormel!!) slices and Triscuits instead.
@scalfin, now that's just mean! Little kids and roasted bunnies don't go together. :)
When I was a tot, I named our Thanksgiving turkey (not a live one)and then wouldn't eat it come Thanksgiving dinner. My parents thought it was quite funny. I on the other hand, thought all the adults were meanies!
I grew up eating baked ham and once I started hosting, either made JC's braised ham or her roasted leg of lamb. I now go to my Italian friend's house and she serves cheese & parsley raviolis and meatballs with Sunday gravy. (Her family's tradition, from the Abruzzo area of Italy.)
I made deviled eggs to take and will also take some leftover Bolognese ragu baked rigatoni for me, since I don't like cheese ravioli. Oh, and I'll also take extra wine - just in case. ;)
Fried green tomatoes from my dad's garden and grilled cheese and tomato sandwiches. I had a lot of patience, back in the day! I also liked making mac 'n cheese with a from-scratch white sauce. I played around with different kinds of cheeses, depending on what was in the fridge.
Here's hoping for a big Kenji win! Much deserved.
Maybe it's a scam to get dumb people's credit card numbers??
I especially love Jelly Belly Fruit Bowl beans. All flavors except coconut and banana. Of the other flavors, I can do without buttered popcorn and the black ones!
Here's a bay scallop gratin from Ina Garten. Looks really good. I think I'll use this the next time I buy bay scallops.
Ingredients:
6 tablespoons unsalted butter, at room temperature
6 large garlic cloves, minced
2 medium shallots, minced
2 ounces thinly sliced prosciutto di Parma, minced
4 tablespoons minced fresh parsley, plus extra for garnish
2 tablespoons freshly squeezed lemon juice
2 tablespoons Pernod
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
6 tablespoons good olive oil
1/2 cup panko
6 tablespoons dry white wine
2 pound fresh bay scallops
Lemon, for garnish
Directions:
Preheat the oven to 425 degrees F. Place 6 (6-inch round) gratin dishes on a sheet pan.
To make the topping, place the butter in the bowl of an electric mixer fitted with the paddle attachment (you can also use a hand mixer). With the mixer on low speed, add the garlic, shallot, prosciutto, parsley, lemon juice, Pernod, salt, and pepper and mix until combined. With the mixer still on low, add the olive oil slowly as though making mayonnaise, until combined. Fold the panko in with a rubber spatula and set aside.
Preheat the broiler, if it's separate from your oven.
Place 1 tablespoon of the wine in the bottom of each gratin dish. With a small sharp knife, remove the white muscle and membrane from the side of each scallop and discard. Pat the scallops dry with paper towels and distribute them among the 3 dishes. Spoon the garlic butter evenly over the top of the scallops. Bake for 10 to 12 minutes, until the topping is golden and sizzling and the scallops are barely done. If you want the top crustier, place the dishes under the broiler for 2 minutes, until browned. Finish with a squeeze of fresh lemon juice and a sprinkling of chopped parsley and serve immediately with crusty French bread.
Read more at: http://www.foodnetwork.com/recipes/ina-garten/bay-scallop-gratin-recipe/index.html?oc=linkback
We're looking for recommendations for the best pizza in Naples. We'll be in Rome and want to go to Naples for really great pizza.
We're leaving for Rome on Monday, 12th; we have a one day-cooking class on Wednesday and will have a little extra time before we take the train to Florence for Thanksgiving.
Any pizza recommendations for Naples are happily and hungrily received!
I just received my big, beautiful copy of the Hugh Fearnley-Whittingstall and Nick Fisher book "The River Cottage Fish Book" and it is wonderful. It's big, heavy, loaded with gorgeous pictures and so many techniques and recipes for preparing fish. I can't wait to get started.
Love these contests, especially now that I've finally won!
I recently shared a slice of Key Lime pie with a friend who fell in love with the crust - tasted just like oatmeal cookies. She's not fond of graham crackers and I'm not a baker.
So, I'd like to know if I can substitute an oatmeal cookie recipe for the graham crackers? Would anything need to be added/deleted or can I do a straight exchange? The pie was delicious, by the way!
I just had a Wendy's Cobb salad for lunch (bows head in shame) and really couldn't eat the chicken chunks and there were a lot of chicken pieces. They had a weird mealy texture and really detracted from the salad. Everything else was pretty ok; could have used a little more bacon and a LOT less mealy chicken.
Has anyone else had the same reaction? Are any of the other salads a better choice?
On Saturday a week, I'm driving with a friend to HUP (Hosp. of Univ. of PA) so she can have a special heart test. I'm not super familiar with that part of the city - I'm better in Fairmont section - and need a couple of good restaurants that we can go for lunch after the test.
She doesn't have a very sophisticated palate and doesn't like "hot" or "tart" foods, but does love both Chinese and Japanese foods.
Any ideas would be welcomed. I know Saturday lunch may present a problem.
We used to go to a Chinese restaurant near Princeton, NJ; the owner/chef was from Hong Kong and made the most delicious Hot and Sour Lobster. The shell-on chopped lobster was in a scary-looking orange sauce that was just fabulous - hot and sour with just a very little sweetness.
I've Googled and Binged, but can't find anything that looks familiar. Any help is appreciated and I'm sure this would be a delicious recipe with almost any seafood.
Shamdra cooking like Bobby and Mario? Foodnetwork knows no shame!
Do you think that Mario and Bobby know about this?? Or, when they find out, will it be boning knives at dawn! This is like a trainwreck - I don't even want to look.
Lately, I've noticed that a lot of chefs on TV have this habit of rapping their knife blades on the cutting board, after they've finished chopping. Wouldn't this knock the blade out of whack? I have enought trouble keeping my knives in good shape,without banging them around...
I can't figure out how to pull a link into my comments and there are times I'd really like to bring in a link. Obviously, there a lots of you who know how to do this. I've tried googling and asking "help", but to no avail.
I have to state that I'm a "manual illiterate". Show me once and I'm good to go, read from a manual - I'm not getting it.
Is kosher salt, in of itself, kosher? I know kosher salt is used to kosher meats and poultry, but what is the process that makes kosher salt kosher? I checked my kosher salt box, but it doesn't provide any info that I can find on this subject.
Thanks for any feedback.
Enough Already! I'm getting really sick of that big, fat ad at the top of the page for "Scoundrels". Especially, since I need a new battery for my mouse and have to use the annoying pad on my laptop.
I'd appreciate any good suggestions for eating out in Myrtle Beach. We'll be there the first week in May and I've never been to M.B. before and my friend never had the chance to go out to eat while there, so we need some ideas. Would prefer to avoid national chain restaurants, if possible.
Thanks.
I don't cook fava beans because I'm too lazy to bother peeling them after I've shelled them.
Last night I was watching Giada on FN and she was making something with fava beans (didn't catch the whole show) and she didn't peel the fava beans.. She said that if you cook them thoroughly (8 to10 minutes) in chicken stock, they don't need to be peeled.
Does anyone have a definitive answer to this? Plus, any good/different recipes for favas.
How do you all think a cooked corned beef would freeze? I'm the only one who eats it now and can only eat so much in a short while. I've never thought that baked ham froze very well - gets a funny texture, imo.
Or should I just go to the deli and get a great big hunk and then warm it up in the oven, with some additional spices and liquid?
Did any of you watch "No Reservations" on Monday night, when Tony was interviewing chefs and food bloggers about their obsessions? I was waiting for someone from SE to appear, especially when he was talking to food bloggers. One the founders of eGullet (don't remember his name) explained why he gets upset over a mediocre dish - "I quit a $400,000 a year job a Lehman Bros. to devote myself to food.....for this?" Tony was laughing his head off. He seemed to think that the bloggers were basically a bunch of nutjobs. So combative - "You don't like what I like, then I want you dead!" Whoa...
I just got a pound of beautiful, very fresh, jumbo lump blue crab and I'm trying to think of something special to do with it; don't want to just make crabcakes or crab salad. I'd like something different and special. Maybe something towards the Asian, but I'm open to all thoughts.
Any cool ideas are greatly appreciated and I will report back.
Thanks,
Does anyone have a good, easy recipe for authentic chicken tacos? I have soft corn tortillas and boneless, skinless chicken breasts and a craving for something a little different.
I've made much too much bechamel sauce for a lasagne and don't want to toss it. Can this be frozen or should I just use it up in a few days?
I'm going to be traveling down to Asheboro,NC in a couple of weeks to do the NC Pottery Trail and I'm curious about places to eat that also serve alcoholic beverages. Just looking on line, I can't tell if this is a dry county or what.
Any info is greatly appreciated. This way, I'll know whether to stock up on wine before I leave home!
I am NOT a baker and wondering if I can substitute self-rising flour for AP flour in most recipes. For some bizaare reason I have 3 lbs. of self-rising flour and hardly any AP flour.
Baking help or suggestions are very much appreciated.
What's the best ~ and easiest ~ way to clean the grinding section of my electric coffee mill? Sometimes, I grind very aromatic; i.e., smelly spices and find that afterwards, other, less aromatic spices take on the previous tastes and smells.
Thanks,
I absolutely HATE sour cream. Can't stand either the taste or the smell. Both make me gag! And yes, I can usually taste/smell it, if it's in there! I also don't like cream cheese - it's a texture thing. Is there any consistant substitute for s.c, in baking especially? I've used plain yoghurt, but is there anything else I can use across the board?
Each Saturday evening we bring you a Sunday Supper recipe. Why on Saturday? So you have time to shop and prepare for tomorrow. I don't know what did it, but this past week I'd been craving a good sloppy Joe.... More
As one might expect, in a book called Pig: King of the Southern Table there's a lot of talk about barbecue. But for those of us who live outside the realm of real barbecue, and might not even have the luxury of an outdoor space to grill James Villas has kindly shared this recipe for Smoky Oven-Roasted Spareribs. Yes, they are oven roasted, and no, they are not real barbecue but, for coming out of a conventional oven these ribs are pretty spectacular. More
You can be as fancy as you like in the kitchen, but if you don't know the basics, you'll never get anywhere. And one basic I have been working on for a long time is the perfect basic vinaigrette. I've written a million and one times about the restaurant Le Relais de l'Entrecôte in Paris, which now has an outpost (as yet untested by me!) in New York. It's a steak frites place, but they bring you this amazing green salad with mustard dressing and walnuts to start, and it was that dressing I was dying to emulate. More
Pork shoulder is a luscious fatty cut that does very well in a low temperature oven for a long time. When picking out your shoulder, make sure that there's a nice piece of skin left on it so that once it's roasted, there is enough crackling for everyone to have a piece. The onions that the roast sits on become soft and coated in pork fat, so make sure to serve them alongside the roast. More
Note: You can add a few drops of red food coloring to the marinade if you want a deeper red hue on your ribs. Baby back ribs will work just as well as St. Louis-cut. You can cook ribs the... More
Ribs are central to barbecue, but they're also part of cuisine traditions all over the globe. The SE team wanted to stop and appreciate all the ribs out there, from Pinnekjøtt in Norway to Cantonese char siu spare ribs to baby-backs (I want my...). Here are the international highlights. As it turns out, the world is boned. More
Celeriac, or celery root, is the knobby vegetable that many might pass by at the greenmarket. But after the outer layer is cut off, celeriac can be sliced thin for salads or cooked and pureed. More
This dish reminds me of that old tongue-twister: She Sells Sea Shells by the Sea Shore. Luckily, these sea shells are easier to cook than those sea shells are to say. While we all think of pasta as Italian, it... More
Wise are my chips of choice. They're my childhood chip and still my favorite, especially with tuna or egg salad.