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From Talk

Cranberry side dishes

Not necessarily healthier, but we can't have Thanksgiving without Pink Fluff.

Pink Fluff

2 c raw cranberries, chopped finely (food processor, if possible)
3 c tiny marshmallows
3/4 c sugar
2 c diced tart apples (I use granny smith)
1/2 c chopped walnuts or pecans
1/4 tsp salt
1 c whipping cream, whipped to stiff peeks

The night before you wish to serve......combine cranberries, marshmallows and sugar. Chill in the refrigerator over night in a sealed container.

The next morning, add the apples, walnuts and salt and stir well. Whip and fold in the whipping cream. Chill and enjoy.

From Talk

Veggie lasagna recipes

There's a really good recipe for a "Spring Vegentable Lasagna" in Al Smith's "Back to the Table" cookbook. White sauce, veggies, procuitto. YUM!

From Recipes

Serious Heat: Spicy Candied Bacon

Pecans with it are great, too. I had "praline bacon" at the Screen Door restaurant in Portland - YUM!

From Talk

Brussels Sprouts

Here's our favorite simple way to have brussels sprouts - roast with garlic and thyme. Mmmm!

http://www.centralmarket.com/Recipes/RecipeDetail.aspx?rid=80822

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From Talk

Ordering chiles online?

From Talk

Corn tortillas - what's the secret?

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Recent Comments | Response to Comments

From Talk

Cranberry side dishes

Not necessarily healthier, but we can't have Thanksgiving without Pink Fluff.

Pink Fluff

2 c raw cranberries, chopped finely (food processor, if possible)
3 c tiny marshmallows
3/4 c sugar
2 c diced tart apples (I use granny smith)
1/2 c chopped walnuts or pecans
1/4 tsp salt
1 c whipping cream, whipped to stiff peeks

The night before you wish to serve......combine cranberries, marshmallows and sugar. Chill in the refrigerator over night in a sealed container.

The next morning, add the apples, walnuts and salt and stir well. Whip and fold in the whipping cream. Chill and enjoy.

From Talk

Veggie lasagna recipes

There's a really good recipe for a "Spring Vegentable Lasagna" in Al Smith's "Back to the Table" cookbook. White sauce, veggies, procuitto. YUM!

From Recipes

Serious Heat: Spicy Candied Bacon

Pecans with it are great, too. I had "praline bacon" at the Screen Door restaurant in Portland - YUM!

From Talk

Brussels Sprouts

Here's our favorite simple way to have brussels sprouts - roast with garlic and thyme. Mmmm!

http://www.centralmarket.com/Recipes/RecipeDetail.aspx?rid=80822

From Serious Eats

Weekend Giveaway: Nudo Olive Tree Adoption

I don't care for olives themselves, but use their oil all the time!

From Talk

My favorite part of the Thanksgiving meal...

Grandma's stuffing recipe! My husband and I look forward to it more than anything else in the meal. Just making the big meal is a lot of fun.

From Recipes

Cook the Book: Chocolate Sheet Cake

I made two of these cakes for a camping trip last year and underbaked the cakes just a bit so that when I warmed them up to frost them, they didn't over cook. We were in the Rocky Mountains, so I didn't want to mess with high-altitude baking. The cakes came out great and everyone finished off both pans. Thinking I may need to make this again soon!

From Serious Eats

Cook the Book: 'The Pioneer Woman Cooks'

So, so many to choose from! SE, PWC, SK, Bakerella, Simply Recipes, Sticky-Gooey-Creamy-Chewy. All so inspiring and with good recipes to boot!

From Talk

Baked Doughnut Recipes?

I use the recipe at King Arthur Flour for the most part. Exclude the spices and add vanilla for vanilla donuts, etc. Hope to try out their coconut doughnut recipe soon. Sorry, haven't seen a pumpkin doughnut recipe.

From Serious Eats

Video: Levi Johnston's Pistachio Commercial

There were some other very funny ones on during Sunday Night Football last night. Didn't see the Levi one though.

From Serious Eats

Cook the Book: 'The Craft of Baking'

This is so hard, narrowing down to just one! The first time I had creme brulee at the Mansion on Turtle Creek in Dallas, I was smitten!

From Talk

Zuccini in Chili

We do a "white chicken chili" recipe that calls for zuccini. I say go for it, too! YUM!

From Serious Eats

Cook the Book: 'Bite-Size Desserts'

So many to choose from... for a no-cook snack, mini-Reese's cups! If I'm baking, brownie bites or chocolate chip cookie dough. By the spoon it's a small bite, right?!

From Talk

Electric Donut Maker Success!!!

Fun stuff! There are some good baked donut recipes at King Arthur Flour, too.

From Serious Eats

In Season: Basil

I just made 8 cups of pesto to freeze (sans cheese). And that still leaves half the basil in the garden! YUM!!!

From Serious Eats

Threadless T-Shirt Giveaway: A Piece of Cake

Cold chocolate cake with chocolate butter cream frosting. But really, any kind of cake - yum!

From Talk

Sonoran Hot Dog Recipe

There's a Sonoran Hot Dog stand near my office here in Tucson. Sounds like a great lunch for today!

From Talk

Affordable restaurant supplies?

I shopped in the DFW area at Ace Mart and they have a website as well - acemart.com. I haven't done any comparison of their prices compared to their competitors though, but I was always happy with their prices when compared to other national kitchen stores.

From Talk

You live where?

Vail, AZ - just south of Tucson, but should be moving back to the Dallas-Fort Worth area later this year.

From Talk

Food "gifts." Is this tacky?

I was going to suggest specialtybottle.com too. I ordered small bottles from them to distribute holy water we'd brought back from The Vatican. They were inexpensive and good quality.

From Serious Eats

Google Cafeteria Still Stocks It's-It Ice Cream Sandwiches

I love It's Its and having not lived in the Bay Area for the last 17 years, whenever we get back, I always have at least one!

From Serious Eats

V-Day Giveaway: Praise the Lard Box from Zingerman's

Pan-fried
Oven-baked
Rotisserie
Knowing how good it will taste, regardless of preparation; Pork rules!

From Serious Eats

Valentine's Day Giveaway: Macarons from Itzy Bitzy Patisserie

Oh my, just about anything sans fruit! Chocolate/chocolate, vanilla/chocolate, chocolate/almond, caramel... that's more than two.

From Talk

My favorite part of the Thanksgiving meal...

@julea
I'm with you - all my friends know that I'll be bringing the "shape of the can" - it has become a minor competition to see who can dump the cranberry sauce out in perfect "can" shape. However, my favorite part is the other thing no one else I know likes but me - mincemeat pie.

From Talk

My favorite part of the Thanksgiving meal...

Stuffing(!), cranberry sauce-- don't hate me, I love the canned stuff--, pumpkin pie, pearl onions, and of course, a little turkey is mandatory.
Everything else is meh.

What I REALLY love is the leftover turkey/cranberry sauce sandwiches.
Godly.

From Talk

Brussels Sprouts

This is an age old debate. Most of us weren't introduced to brussels sprouts as kids, and only discovered them in our adult lives. Last year, there was a host of recipes posted, and I made one that was pan-roasted with garlic and balsamic vinegar that barely made it around the table once, they were so popular. I will probably do the same thing this year - though I'll double the recipe! Hmm, bacon, now that's a thought....

From Talk

My favorite part of the Thanksgiving meal...


Another creative leftover suggestion: pumpernickel bread, cream cheese on bread, avocado, mashed and spread, thin slices of breast, stacked and lettuce. This was the best sandwich I ever had. LA, 1978 at some restaurant. They had named it The" Martha Raye" , after the actress.

From Talk

Cranberry side dishes

I've got one more...Cranberry Apple Crisp. My sister serves it during dinner. We like it as a dessert, heated with vanilla ice cream on top. But either way it's served, it's very good. This is the original recipe.
Source: Southern Living

Cranberry Apple Crisp

3 cups peeled sliced Granny Smith apples
2 cups fresh cranberries
2 Tbsps all purpose flour
1 cup sugar
****************************
3 packets Instant Oatmeal With Cinnamon
3/4 cup chopped nuts
1/2 cup brown sugar
1/2 cup all purpose flour
1/2 cup butter, melted

Put apples, cranberries and 2 Tablespoons flour in a large bowl. Toss. Add 1 cup of sugar and toss. Place in a 2 qt casserole.

Mix oatmeal packets, 1/2 cup flour, brown sugar and nuts together. Add the melted butter & blend in. Pour over fruit mixture and bake at 350 degrees for 45 minutes. Serve warm. Garnish with extra nuts and cranberries if desired.

My note: I've changed the recipe over the years and cut back a bit on the 1 cup of sugar. Also, for the topping I use 1 packet of the Instant Oatmeal With Cinnamon plus 3/4 cup flour & 1/4 cup white sugar. I then add this mixture to the 3/4 cup nuts, 1/2 cup brown sugar, 1/2 cup flour and 1/2 cup butter. It's just a little less sweet all around. Both versions are delicious, we think :)

From Talk

Cranberry side dishes

Cranberry Sauce

1-1/2 cups water
1 lb cranberries

Bring water to a boil. Add cranberries & simmer 8-10 minutes or until they pop.

Add:

1-1/2 to 2 cups sugar
1 cup crushed pineapple
1 seeded orange, separated & chopped
2 Tbsps orange zest
1/2 cup orange marmalade

Simmer mixture for 20 minutes. Let cool. Then--

Add:

1/2 cup walnut halves, chopped

My note: I use 1-1/2 cups sugar as the marmalade adds lots of sweetness. This is delicious :)

From Talk

Cranberry side dishes

We have had Cranberry Ice (sorbet) since I was a little kid. Served in little glass cups that we pre-portion and put in the freezer, and served right with dinner. Fresh, light, cleansing, and kids looooove having a "dessert" with dinner.

From Talk

Cranberry side dishes

my husband makes paula deen's cranberry relish recipe every year, and it's pretty good.

i used to make a pear and cranberry compote . . . can't for the life of me figure out where the recipe went (i think i got it off of epicurious, but can't seem to find it now) - but it was pretty simple and really tasty and would be good served over poundcake or some other type of cake. basically (sorry i don't have more exact measurements) poach a couple of pears in a bottle of apple juice or red wine, add a bag of fresh cranberries, cup of sugar, splash of vanilla, and about a cup of ginger ale or champagne and cook until the cranberries pop. really yummy, and looks pretty too.

From Talk

Cranberry side dishes

I've been doing this one for a couple of years:

2 Bosc Pears, peeled, cored and quartered
1 Cup strong brewed coffee

1 Bag fresh (or frozen) cranberries
1/3 Cup sugar (or to taste)
1 Cup water
Pinch of kosher salt

Poach pears in brewed (or instant) coffee for about 45 minutes. Drain and cut in desired sized pieces.

Cook cranberries according to general package instructions. After cranberries have started to pop, set aside and add chopped pears.
You can also add dry roasted, chopped nuts at this point.
Place in fridge to set until serving.

From Talk

Cranberry side dishes

Carrots with a bourbon-maple-orange glaze, cranberries and pecans.
Fennel, cranberry, horseradish slaw, with plumped sultanas and walnuts.
Relish with raw cranberries, shallots, garlic, ginger, celery.
Chutney with spiced poached pears, roasted red bell pepper, jalapeno, cumin, coriander, ginger, etc.
Cranberry thokku.
Cranberry fig relish.
Stuffing with chestnuts, bacon, leeks, cranberries.
Caramelized brussels sprouts with hazelnuts, lemon, and cranberries.
Wild rice, wheatberry or quinoa salad/pilaf that includes cranberries, nuts, apple cider-mustard vinaigrette, whatever. --this stuffed into winter squash appears regularly in my fall meals.
Balsamic caramelized pearl onions and cranberries.
Roasted beets tossed with a cranberry sauce of your choice.
Cranberry biscuits.


From Talk

Cranberry side dishes

Sounds light and refreshing-
From the Ocean Spray site-

CRIMSON SLAW

INGREDIENTS:

1/2 head red cabbage, shredded
1/2 red onion, thinly sliced
3 green onions, white and green parts, sliced
6 tablespoons olive oil
2 tablespoons red wine vinegar
2 tablespoons sugar
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon cumin
1/4 teaspoon ground mustard
1 6-ounce package Ocean Spray® Craisins® Original Dried Cranberries

DIRECTIONS:

Mix together cabbage and red and green onions in large mixing bowl. Whisk oil, vinegar, sugar, mustard, salt, pepper and cumin together in a small bowl.

Pour over cabbage mixture; add dried cranberries, mix thoroughly. Marinate in refrigerator for 1 hour. May be made up to 6 hours in advance.

Makes 6 servings.

From Talk

My favorite part of the Thanksgiving meal...

My own favorite thing about Thanksgiving is seeing most of the people that I love. As the oldest sister of a family of eight children, it is the one day of the year that almost all of us are together, along with assorted friends and satellite family. We always eat at my youngest sister's house and last year there were forty-eight people there. There was a roast turkey, a deep-fried turkey, a whole ham, and a whole huge brisket, along with side dishes too numerous to mention. My personal favorite(s): GRAVY - made by me, and a strange creamed corn casserole that is very sweet and was actually my grandmother's original recipe. Oh yeah, I almost forget the praline pecan cheesecake. That's not too bad to end a huge meal with. Then we all play "Guitar Hero" after consuming immoderate amounts of wine and beer. Great! My favorite day of the year. PlanetChaos, the dog fart reminder is hilarious. Thanks for making me laugh on a Monday morning.

From Talk

Cranberry side dishes

FESTIVE CRANBERRY UPSIDE-DOWN CAKE

Preparation time: 30 min   Baking time: 40 min  
Yield: 10 servings

Topping-
2 tablespoons butter, softened
1/2 cup sugar
2 cups fresh or frozen cranberries

Cake-
1 1/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup sugar
1/2 cup butter, softened
 1 egg
1 teaspoon vanilla
1 teaspoon freshly grated orange zest
2/3 cup milk

Chantilly Cream-
1 cup whipping cream
1/4 cup sour cream
1 tablespoon powdered sugar
1/2 teaspoon freshly grated orange zest

Heat oven to 350°F. Butter 9-inch round baking pan with 2 tablespoons butter. Sprinkle with 1/2 cup sugar; shake pan to coat. Place cranberries in pan; spread out evenly. Set aside.

Combine flour, baking powder and salt in small bowl; set aside.

Combine 3/4 cup sugar and 1/2 cup butter in medium bowl; beat at medium speed until well mixed. Add egg, vanilla and 1 teaspoon lemon zest; continue beating until well mixed. Reduce speed to low. Add flour mixture and milk; mix well.

Spread batter evenly over cranberries in prepared pan. Bake for 40 to 50 minutes or until toothpick inserted near center comes out clean and top is golden brown. Place pan onto wire rack; let stand 10 minutes. Run knife around inside of pan to loosen cake; invert onto cake plate.

Place whipping cream into medium bowl; beat at high speed until soft peaks form. Add sour cream, powdered sugar and 1/2 teaspoon lemon zest; continue beating until mixture is thick. Dollop each serving of cake with chantilly cream mixture. Garnish as desired.

Adapted from Land O’ Lakes recipe

From Talk

Cranberry side dishes

Carrot and Cranberry Salad with Fresh Ginger Dressing
Bon Appétit  | November 2009

7 large green onions
1/2 cup seasoned rice vinegar
2 level tablespoons chopped peeled fresh ginger
4 cups coarsely grated peeled carrots
1/2 cup sweetened dried cranberries

Cut tops off onions. Cut tops lengthwise into thin strips; cut strips into 2-inch pieces. Chop half of onion bottoms. Place remaining bottoms in blender; add vinegar and ginger. Puree, occasionally scraping down sides of blender jar. Strain puree into measuring cup, pressing enough solids through to yield 1/2 cup dressing; season with pepper.

Place carrots and cranberries in large bowl. Add onion tops and bottoms. Toss with enough dressing to coat.

http://www.epicurious.com/recipes/food/views/Carrot-and-Cranberry-Salad-with-Fresh-Ginger-Dressing-355786?mbid=rss_epinr

From Talk

Brussels Sprouts

There seems to be a consensus that the caramelized brussels bits are the best part -- that what I love about roasting them, anyway. So I'm going to offer a pasta recipe involving fried and salted brussels sprout leaves.

1/2 lb. farfalle
1 tbsp butter
Olive Oil
1 onion (white, yellow, whatever) halved, thinly sliced, and caramelized
2 teaspoons cider vinegar, added to onions after they've caramelized
1 acorn squash, roasted, scooped and diced (1/2 inch)
1 tablespoon or more maple cured bacon lardons
1/4 cup pepitas or rough chopped candied walnuts
8 oz brussels sprouts separated into leaves, fried until golden
herbs of your choice (thyme, rosemary, sage)
salt and pepper to taste

Finish with shaved manchego or parmesan.

Allow all the components (except the pasta) to cool before combining.

From Talk

Brussels Sprouts

I'm a roaster, too--olive oil, salt, and pepper only, 400 degrees until they have some seriously brown and crispy spots--it's the easiest and yummiest way!

From Talk

Brussels Sprouts

I will have to try some of the recipes above. I was "brought up" on brussel sprouts, just gently steamed until soft, with butter - so good - I am always surprised that so many turn their noses up.

From Talk

Brussels Sprouts

Julia Child's Brussel sprouts in cream - to die for!! My family loves this.

From Talk

Veggie lasagna recipes

I can share two from my blog, but you have to use Google Translate (or similar) because they're not in English...
Lasagna with asparagus and Pecorino cheese
Lasagna with mushrooms and Robiola cheese

Enjoy! :)

From Talk

Veggie lasagna recipes

As people have mentioned, lasagne is incredibly versatile. It's a good way to clean out the fridge.

A few suggestions for fillings: butternut squash, spinach pureed with bechamel, mushrooms, roasted summer vegetables (zucchini, eggplant, bell peppers), sundried tomato... In the spring, a pea or fava bean puree would be great too!

From Talk

My favorite part of the Thanksgiving meal...

The crispy part of the stuffing smothered in hot gravey! And the perfect sandwhich after everyone goes home. The part I Don't look forward too is the Dog Farts...what part of "don't feed the dog" do people not understand?

From Talk

My favorite part of the Thanksgiving meal...


Creative left-overs--- A pizza crust, thin sliced turkey, cranberry sauce, peas, small slices of sweet potatoes, maybe a little bit of ham chunks and mozzarella cheese all over the top. - Bake and enjoy! Dave

From Talk

My favorite part of the Thanksgiving meal...

Oh geez, I can't even choose. Actually no, that's a lie. Hand's down, it's gotta be sweet potato casserole. My aunt makes THE BEST sweet potato casserole. It's equipped with marshmallow, pecans, and a buttload of buttah. (I specifically used the word buttload cause that's exactly where it goes...that's ok though. More to love)

From Talk

My favorite part of the Thanksgiving meal...

My family's meal is quite versatile; we always have more than one meat. For those not fond of turkey, we may do a ham and have even included barbecued ribs!

Recent Posts

From Talk

Ordering chiles online?

From Talk

Corn tortillas - what's the secret?

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About jmoilanen

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Location: Vail, Arizona

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