My first stop on my honeymoon in Maui was Okazuya in Lahaina for lemon caper ono, and I'm still dreaming about it months later. I really want to recreate the sauce, but am not sure how to go about it. The sauce is not a typical thin, astringent sauce. It is thick, but still has tons of lemon flavor. I'm not sure if the base is a veloute, or maybe something closer to a hollandaise. Any ideas?
I made Kenji's fabulous brown butter sunchoke soup for Christmas Eve last year, and it was a huge hit. I was planning to make it again, but Fresh Direct doesn't have sunchokes in stock, and I cannot get to a store likely to have them in time for the big meal. Any suggestions for a delicious, interesting soup that I could make instead? I'm tired of butternut squash, which is the only other soup that jumped to mind.
I leave for my honeymoon in Maui next Tuesday. I know that there is a Serious Eats talk thread on Maui, but was wondering if anyone has been lately and has any updated suggestions.
I really want to make a chocolate souffle for Christmas. The trouble is that I don't own a proper souffle baking dish. I'm wondering if my round 3.5 Le Creuset would do the job. I'm sure that the Le Creuset conducts heat better than a ceramic dish, so maybe the timing would be off. Any thoughts?
Any other New York SE'ers envious of the Knockout Noodles column? I'd love to see an NY version! Heck, I'd even sign up to be the taster.
My mussel-hating fiance is out of town, so I decided to make some for myself. I didn't soak them because I haven't in the past. I swear that I read somewhere that soaking normally isn't necessary anymore. Sadly, they were so sandy that they were inedible. Is this more common than I think, and should I always incorporate soaking into my prep?
Inspired by all of the springtime recipes I have been seeing around the Internets, I decided to splurge on some fiddlehead ferns and ramps for dinner last night. I researched preparations for each very dutifully, and came up with a pasta that sounded absolutely perfect. And lo and behold, I had exceedingly boring dinner that allowed neither ingredient to shine.
So, SE'ers, do you have any seasonal failures you would care to share?
I am making soup a day in advance for a party. Carrot ginger soup, specifically. I seem to vaguely recall a piece of advice about soup that says that any cream in the recipe should be added the next day when reheating, rather than the day you make it. Anyone know if this is correct, or does it really even matter?
Having just moved into a new apartment, I have decided to host a cocktail party so that my friends can check out the place. I have already chosen a few small bites: stuffed mushrooms, bacon-wrapped stuffed dates, and mini quiches.
While I am supremely excited about this spread, I realize now that it is not very balanced. That is, it is super heavy on creamy cheesiness. I am looking for some lighter offerings to balance out my menu beyond the standard crudite platter. Thanks all!
My boyfriend and I have decided to make the move from Newark to Jersey City. I will miss the great Portuguese food, but am also really excited to get to know my new neighborhood. I've done a little research of my own, but I'm curious if any Serious Eaters out there have any favorite spots.
Anyone ever been? I'm thinking about going, but I want to know if it is worth the money. I heard that it was crowded last year, but how crowded is crowded?
How do you measure oddly shaped things? For instance, I'm currently cooking my cornbread dressing, and the recipe calls for 12 cups of 1 inch chunks of cornbread. I'm no geometry whiz, but I'm pretty sure that rectangular pieces don't fit well into round measuring cups. Is there any better suggestion than just guessing? Soggy (or dry) dressing would be so sad!
I had a nice romantic dinner planned for my boyfriend tomorrow night. I was going to make a recipe from epicurious: champagne marinated shrimp with a champagne beurre blanc. Lo and behold, he informed me that due to an antibiotic, he absolutely cannot consume any alcohol on Friday. I can't trust that enough alcohol would cook off during the process; he would get very sick if it did not.
So now I need a new idea! Any suggestions? We aren't big on red meat, and scallops are out, as well.
My friend requested that I cook something for her. When asked what she would like, she said "anything with cheese." I'm looking for ideas for a cheese-meal that goes beyond macaroni and cheese or fondue. Any ideas?
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