I have been craving a really creamy version of rice pudding, and have tried several recipes over the years, never to have achieved the perfection I desired. What I am looking for is a rice pudding that is similar to the one they serve at the Greek restaurants, like Coney Island. Mine never turns out like the pudding that they have in those flat plastic containers . What I want is more white than the pale yellow that seems redolent of a custard. And of course it must have the requisite dusting of cinnamon on top. Raisins are optional.
When I was growing up, we always made the "baked" style, using several eggs and raisins. Mom would add a squeeze of lemon juice (I didn't understand it then), a pretty generous splash of vanilla and then nutmeg on top - never cinnamon! I didn't care if it was hot, warm or ice cold from the fridge. Don't get me wrong - I still love it baked that way - but I am on the search for the perfect stove-top cooked version.
Judging from over 30 responses to the post last December on how you like your rice pudding, I would have to assume some of you out there have great recipes. You know who you are! Would you be so kind as to share your secrets?
I forgot I bought a bag of lemons at Costco to use over the holidays because they were in the crisper drawer of our "mostly beverage" refrigerator in the garage. They are still good, but need to be used. I intend to make a lemon-poppy bread, and I can zest and juice some to freeze for later use, but my SO says he LOVES Lemon-Chicken.
Does anyone have a great recipe for Lemon-Chicken or perhaps some other entree using a goodly amount of lemon? I have about a dozen to dispense of in short order.
BTW, last year when I did the same stupid thing, I made preserved lemons and citrus vodka. How complicated is limoncello to make?
I appreciate any puckery suggestions!
Someone from my office recently brought Tim Horton's coffee and bagels in. I must admit to never having gone there myself. I know, I sound like I live under a rock, but I have just never made a habit of frequenting any "fast food" type places. Being an admitted coffee snob, I was shocked that their coffee was quite acceptable. My problem is that I may need a 12 step program to get off their 12 (or 13 or some teen) grain bagels. To me, they are sublime. Plain, almond butter, honey - it's all good.
Has anyone ever encountered a commercial brand available in grocery stores that compares?
It's my day off, there's a jillion inches of snow out there, and it's toasty in here by the fire. I've got a half of a very plump leftover rotisserie chicken that I got at Costco on a whim and it was really the largest rotisserie chicken I've ever seen. So, I have an ample amount of chicken (to serve two) and want to make something yummy using what I have at home without making a grocery run. Given a pretty well stocked pantry, does anyone have a seriously delicious idea for dinner?
We have purchased the infamous Copper River salmon several times and, granted, it is amazing. However, the most we ever paid for it was around $35 per pound. We have been waiting for it's appearance in the market and last weekend we thought we scored. At one of our local gourmet markets the chalkboard announcing daily specials heralded the first of the season. We high-fived and raced in to the seafood counter only to discover in horror that the price per pound was $69.99. Disheartened and deflated, we left without our precious red "gold".
I'm quite certain I embarassed my husband by gaping into the seafood case with my jaw unhinged for several minutes before he drug me away.
Does anyone else feel that is way ridiculous? It's not foie gras or Iberico, for crying out loud!
We really enjoyed our Chinese special fried rice this evening. I used jasmine. but often use basmati, as well. Then I became very depressed when I read the newspaper about the "rationing" at Costco and Sam's Clubs of the rice and the inflated prices we will be paying for it. I know that rice is not the only commodity that is affected and the thing that really gets my dander up is that it appears to be all politically motivated. It is apparently not because of adverse weather conditions, disease or insect infestation, to my understanding.
It's not just that my pocketbook is going to personally take a big hit, but am I the only one who just doesn't get why literally millions of people are going to starve because of the political games that are being played?
And to be honest, are you going to grab a 20 lb. bag of rice tomorrow?
We have three burger cookbooks plus like a jillion other bbq, grilling and various other books which include gourmet burgers. We just can't seem to get enough. My husband has even gone so far as to designate one night a week to his favorite entree. Last week it was tuna burgers w/ wasabi aoili and pickled ginger; tonight it was lamb kafta burgers w/ feta, arugula and scallion mayo. Another favorite is Tyler Florence's big juicy beef burgers w/ chives and fresh horseradish topped with dill havarti.
So, we only have to have 52 burger recipes for the year and we're up for anything. Especially now since the weather has turned for the better and real grilling season is upon us. Can we get your favorite recipe? I'm afraid we may run out of ideas by November!
While munching on a mini-Snickers the other evening, it occurred to me that it was a nearly perfect food. Not nutritionally, of course, but there is literally nothing I could think of to improve on it's chocolately, peanutty, caramely goodness. I guess that's why it is promoted as being so "satisfying".
What food do you think needs absolutely no alteration to make your life complete?
In your estimation
Approximately one week ago, my SO arrived home from the office bearing a small bag of goo. We had apparently been gifted with Amish Friendship Bread starter (friendship being the questionable term) and after several days of squishing the bag, I felt somewhat committed to the project. Tomorrow will mark the entire fermentation period and today I now have quite a large bag of bubbling goo.
Long story short - I know one person who may be interested in receiving a bag of starter, but what do I do with all the rest? Can it be successfully frozen in time or should I just bake up loaves and freeze them? I can't just throw it away - it's ALIVE!
We really love all nuts and they are so good for you. I make nutty granola, snack and trail mixes, spicy and savory roasted nuts. We embellish salads, pastas and grain dishes, and certainly try to add them to many types of baked goods. I've made pesto using almonds, cashews, macadamias and walnuts, as well as the traditional pine nuts. I have thought about making my own nut butters, but haven't attempted to as yet.
Any suggestions for new nut treatments? Recipes for any favorite dishes featuring nuts? We are not vegetarians, however normally go meat-free a day or two a week. I'd appreciate any of your special recs for this great protein source. Thanks!
I have so been waiting for the Julia Child Chefography. I'm watching it as I type. Everything I have read and watched about Julia has enthralled and intrigued me over so many years. A passionate food lover who blazed the trail for women in the culinary arts, particularly French cuisine, she is the epitomy of femme chef perfection. I would dare to guess that Julie Powell, author of "Julie and Julia", an extremely entertaining and hilarious relating of 365 days to prepare all the dishes in "Mastering the Art of French Cooking, may agree.
I choose Julia. Who is your "personal chef" alter ego?
I've made focaccia bread many times and always thought it turned out pretty well. However, my husband wants a softer, moister one like the focaccia they have at Biaggi's restaurant ( a chain, but so excellent!). Theirs has bits of caramelized onions in the dough and is just ever so slightly browned on top and bottom. It seems slightly sweeter than my standard recipe, which I can fix with additional sugar, and does not have the usual sea salt and rosemary on top either. Does anyone have a recipe for a focaccia that sounds similar to the one I am describing? The recipes I normally use are from Nick Malgierri's How to Bake or WS Bread and I believe them to be quite traditional Italian recipes.
OK, say you get off work early, SO's going to be late and dinner won't be until eight. You want something "good", but you don't feel like being very good. Yogurt or fruit just won't do it. So you decide to be bad - how do you reward yourself after a not-so-great day in the salt mines and you really feel like you deserve a little somthin'-somthin'?
This afternoon my brain was turned on to a dopa espresso and the dark lord needed an accompaniment. Since I was already in front of the deli, my vehicle quite naturally swung into a parking space. At that point, it was out of my control. I stood in front of one of the bakery cases just gazing nonchalantly when lo and behold, a rugelach tugged at my sleeve. It wasn't just any rugelach; it was the "epitomy of Jewish goodness" rugelach. So devastingly delicious it was, it made me weak in the knees.
Espresso and a pastry - sigh... that did it for me. Not always, but today, yes. Can you feel sated by a "good for you" snack or do you dance with the devil, as well?
My SO and I have been thinking about this for quite some time, but are not exactly sure how to go about it. We just moved last year and don't really have a lot of social contacts or dining companions as yet. We would, however, enjoy meeting some folks who are also passionate about cooking and have some of the same culinary predilections as ourselves. Any suggestions?
Red or white? Drink what you like? We've done chards and sav blancs with ham (honey-baked style) for so many years in the past, I'm thinking of doing a pinot noir or merlot this time. Is that too radical? We have a decent wine cellar, so I can pretty much grab anything at this point. We love wine, but are definitely not in the "wine snob" group.
With the kind of sweet/spicy flavors on a honeybaked ham, am I right-on or way-off with what I am proposing to pair with it? What else would you oenophiles recommend?
A new job, demanding and stressful, has left me feeling depleted and quite drained most days. On the home-drive, ideas run through my head for dinner, full well knowing SO will also be expecting some sort of sustenance for the evening dining experience. In my head, I create a wonderful meal. Something homemade would be great, but just not from "my" home. Yet, I find myself too down to even drag myself into the grocery I'm driving by to grab something from the ready-to-go entree section. The next thing I know, I'm in my driveway and now I'm too tired to think about cooking.
What do you do when you're a little depressed and need a food fix? We've eaten a lot of eggs and that's OK, but someone else in this house may be getting a bit tired of that. This isn't really like me; I need some ideas to help get "over the hump" (other than the obvious choices of mood altering medications or alcohol). On the weekends I cook, but I am not motivated. Not only does nothing sound good; I find I'm not really getting the joy from cooking and eating.
I'm in a food slump and feeling kind of weepy. help...me...
Do you have a winner chosen? Who do you hate already? Can we send Rocco home yet?
I'm so glad it's back!
I love brunch at home or out. Whoever invented it was a veritable genius. Who doesn't it appeal to? You can have it all! Also ,there is something luxurious about being served that meal out at a restaurant. Somehow, though, it always feels like I should be enjoying it in my jammies. At-home brunch dining is certainly the better option for the more casual morning attire.
Where do you like to brunch? What are your favorite brunch dishes; more breakfasty or lunchy? Maybe those of you with more savory buds prefer dunch or linner foods. Do you go for the waffle bar or the prime rib station?
What is your current or all-time favorite loaf to bake? I just happen to be on a brioche kick right now since I took a class last month. I have been trying to achieve ultimate "Brioche-ocity" for the last several years and I thought I had it knocked with the French CIA book my hubby got me for Christmas, until I took this class. I'm lucky to live close to a premier bakery/deli that has all kinds of baking classes. I know depending on many mitigating factors, it may not always come out with the same results, but today was kismet. Hubby is still smiling; he's a little carboholic
Challah and French have always been my favorites, because I've made them so many times, they normally turn out well for me. They are dependable standards at our house. Also,I love to bake a nice hearty whole grain loaf and throw in whatever grains, seeds, nuts, etc. I happen to have around.
Do you have a particular type of bread you enjoy making? Is it from a newer cookbook or a family heirloom recipe? Yeast or quick bread?
With all the large batches of soups, stews and comfort foods we've been making, there is so much left over. In fact, we plan it that way. When those flavors meld, at least overnight, the dish actually seems richer and so much more satisfying.
How long do you keep food viable in the refrigerator? I once worked with a girl who had a 1 day rule on left-overs. If it wasn't consumed in 24 hours, it got pitched. One time I took left-over Chinese takeout for lunch 3 days after the original lunch and she was purely convinced that I would die. Well, I showed her - I survived.
Do you have a strict rule for holding over food? Do you play fast and loose with your health and that of your loved ones by serving them 3 day old left-overs? Isn't that why God created refrigerators? Or GE; I don't know...
Call it bold, foolhearty or just plain nuts, but I find myself doing this more often than cooking dishes that have been tested in my kitchen several times, to very favorable reviews. I can't really explain why I have this fascination, but I must admit, I've had tremendous dumb luck. Maybe I just get so excited about food, that I put more emphasis on the creation than the appreciation. But I hope not. I have a couple of bread recipes that are the gold standard for dinner, so family has come to expect fresh French or Challah. Other than that, the rest of the meal can be an adventure.
Have you tried out a brand new recipe on guests that was "the" bomb? Or was it a real bomb?
Sunday brunch, Bloody Marys; you get the drift? Someone mentioned Bloody Marys the other day and I realized there hadn't been one at a brunch here since Super Bowl Sunday. We usually infuse own own chili vodka for our special concoction and this past summers' was quite good. I had difficulty finding serrano peppers at the farmers market, but did get Purihra peppers, which the perveyor promised to be XXXXXXX hot. (Does anyone know anything about them?) Nonetheless, the pepper vodka infususion kicked butt.
Are you a Bloody Mary specialist? A secret ingredient you wish to divulge? I recently became aware of a version in Leland,MI at The Cove, that uses a 6" chub as the swizzle stick and is called the "Chubby Mary". Are Bloodys a tradition at your house for a special occasion? (like Super Bowl or a Sunday?) How about the garnish - celery, hot pickled string bean (New Orleans style), olive, caper berry? It seems as though the garnish is indigenous to particular regions, no?
No, it's not SL, it's only me. We're deep into the cocktail hour here and have invented a new and perfectly luscious libation. It's 3/4 oz. Grey Goose, 3/4 oz. Cointreau, 3/4 oz. peach brandy and 1 oz. blood orange juice. Shake with crushed ice and pour into a chilled martini glass, garnishing with a blood orange slice rolled in granulated sugar. (We are all about the flair) You have my permission to call it "Frederika's Freak On" and you will thank me at some point in time. Trust me, this really rocks it. And she is sooo pretty.
Do you adore martinis; classic or otherwise? Have you invented your own special "signature" martini or wish to share one of your classic favorite recipes? Do you consider all these exotic ingredients an abomination of the martini or do you go crazy out of the box, like me?
This is a subject that is taken extremely seriously by hoards of folks. You have the red chili diehards and the white chili devotees. Myself, I particularly like black bean veggie chili. Just today I received a new magazine with a recipe for Cherry Chili . It basically is a white chili with chicken and cannellini beans and calls for Cherry Republic Hot Cherry Salsa, which appears to replace the usual green chiles.
Is there a standard at your house re: ground meat versus diced, shredded or chunks? What is your best or most unusual recipe for chili? Maybe one or two esoteric ingredients that sets yours apart? Chocolate? Cinnamon? And does your concoction taste different every time? Have you ever competed in a chili cook-off?
We just spent $10.00 per ounce (choke!) for Jamon Iberico. Of course there had to be Garrotxa cheese and a bottle of Jumilla to accompany it. You may ask, "Was it worth it"? Oh, yes, it was...
What has been your biggest (secret shame) splurge at your up-scale market?
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