Serious Eats: ellenf48's Profile

Anyone(geezers like me) remember the Qulilted Giraffe restaurant run by Barry Wine in the 80s, now long gone? Well, he served 2 fantastic, memorable desserts, Mocha Fantasy and Frozen Chocolate Souffle. I would luv to get my hands on those recipes!

ellenf48 at 1:22PM on 02/11/09

From Serious Eats

Valentine's Day Giveaway: Macarons from Itzy Bitzy Patisserie

blood orange cookie with bittersweet chocolate filling

ellenf48 at 4:47PM on 02/09/09

From Serious Eats

Cook the Book: 'Osteria'

braised short ribs over creamy polenta

ellenf48 at 10:33AM on 02/06/09

From A Hamburger Today

Kenji Alt's Hangover Cure Burger

Anyone know what "flap meat" is?

ellenf48 at 11:19AM on 02/05/09

From Serious Eats

Seriously Delicious Holiday Giveaway: D'Artagnan Boneless Heritage Ham

Ham with manchego cheese pressed on Sullivan St Stirato bread.

ellenf48 at 3:14PM on 01/07/09

From Serious Eats

Seriously Delicious Holiday Giveaway: Two Peter Luger Steaks

RIB eye or aged sirloin

ellenf48 at 3:58PM on 01/04/09

From Serious Eats

Seriously Delicious Holiday Giveaway: Edible Chocolate Box from Charles Chocolates

bittersweet chocolate pudding with whipped cream

ellenf48 at 3:49PM on 01/04/09

From Serious Eats

Cook the Book: 'Simple Italian Snacks'

Malaysian chicken wings, very spicy and tasty

ellenf48 at 7:57PM on 12/01/08

From Serious Eats

Cook the Book: 'Barefoot Contessa Back to Basics'

sundried tomato pesto. It has 6, ingredients, sundried tomatoes, garlic, olive oil, parmesan, parsley and pasta.

ellenf48 at 1:09PM on 11/15/08

From Serious Eats

Cook the Book: 'The Modern Baker'

A cornbread recipe called for canned adobe chiles. Well, I dumped the whole can in the batter, not realizing how hot those things are. Luckily, we had plenty of Red Stripes to douse the fire.

ellenf48 at 8:19PM on 09/25/08

From Serious Eats: New York

Win Tix to the SWEETest Event Ever at the New York City Wine & Food Fest

mexican chocolate pudding from Besito's in Rosylyn, NY

ellenf48 at 5:44PM on 09/21/08

From Serious Eats

Cook the Book: Eugenia Bone's 'Well-Preserved'

asparagus, green beans, corn, and different jams would be my top choices. I would love to win this! In fact I was thinking of having my husband's grandmother teach me how to can.

Kaelia7 at 12:53PM on 05/25/09

From Serious Eats

Cook the Book: Eugenia Bone's 'Well-Preserved'

Thank you for participating, and congratulations to our winners:

geekbearinggifts
wmoss
syannelovovna
kuromu
hdasio1234

Winners have been notified by email and also appear on our Contest Winners page.

Caroline Russock at 12:52PM on 05/25/09

From Serious Eats

Cook the Book: Eugenia Bone's 'Well-Preserved'

I am trying my hand at vegetable gardening this year, so I'd like to be able to preserve tomatoes, corn, pickles and green beans. I'd also like to preserve fresh local fruits in season.

AsTheNight at 12:41PM on 05/25/09

From Serious Eats

Cook the Book: Eugenia Bone's 'Well-Preserved'

I would like to know how to preserve yellow squash. Like many others on the comments, tomatoes too.

orangecloud at 12:10PM on 05/25/09

From Serious Eats

Cook the Book: Eugenia Bone's 'Well-Preserved'

Because of their short growing season in Ontario:
Strawberries, blueberries, raspberries, cherries, peaches.

CanadianFoodieGirl at 12:03PM on 05/25/09

From Serious Eats

Cook the Book: Eugenia Bone's 'Well-Preserved'

I would like to can more tomatoes in different methods. Often in the summer there are many more than you can use & they can be expensive in the winter. There are so many different ways to use tomatoes!

wgbc1446 at 11:06AM on 05/25/09

From Serious Eats

Cook the Book: Eugenia Bone's 'Well-Preserved'

My mom still cans and I always liked the canned tomatoes she does. That would be number 1. A close second would be dill pickles with both the cucumbers and dill coming from the garden. I love dill in the garden just for the fragrance will weeding.

hungrylikethewolf at 10:59AM on 05/25/09

From Serious Eats

Cook the Book: Eugenia Bone's 'Well-Preserved'

My family would be happy with peaches

madeas at 9:16AM on 05/25/09

From Serious Eats

Cook the Book: Eugenia Bone's 'Well-Preserved'

I would love the chance to win, thanks.
erma.hurtt@sbcglobal.net

wwe11 at 7:03AM on 05/25/09

From Serious Eats

Cook the Book: Eugenia Bone's 'Well-Preserved'

I'd like to can marinara made from scratch with fresh tomatoes from the garden. I tried to make it a couple of times for the freezer, but it didn't work out well. Thanks for the offer!

geekbearinggifts at 4:26AM on 05/25/09

From Serious Eats

Cook the Book: Eugenia Bone's 'Well-Preserved'

tomatoes

bobfole at 2:56AM on 05/25/09

From Serious Eats

Cook the Book: Eugenia Bone's 'Well-Preserved'

love to can jams and preserves

chromiumman at 12:55AM on 05/25/09

From Serious Eats

Cook the Book: Eugenia Bone's 'Well-Preserved'

pomegranate preserve, that would be great!

starbug3000 at 12:49AM on 05/25/09

From Serious Eats

Cook the Book: Eugenia Bone's 'Well-Preserved'

I want to be able to can my own spaghetti sauce and salsa.

theamira at 11:01PM on 05/24/09

From Serious Eats

Cook the Book: Eugenia Bone's 'Well-Preserved'

I'd love to learn jellies, plus I get TONS of veggies through a CSA and I would love to figure out something for radishes, daikons plus greens like kale.

redfantum at 10:47PM on 05/24/09

From Serious Eats

Cook the Book: Eugenia Bone's 'Well-Preserved'

A decade ago I canned a cucumber relish that was beyond delicious. I'd love to expand my repetoire, especially now that I live in the country and have plenty of space to grow my own.

madampince61 at 10:34PM on 05/24/09

From Serious Eats