We are attending a Russian Christmas Party on Jan 2, and we are bringing the mushroom soup with zaprashka. I've made mushroom soup before without the zaprashka, which I think is just a butter/flour roux. Does anyone have an authentic recipe for this traditional Russian Christmas dish?
My hubs is Polish, and I am German/English. Yea, I know. This night before Thanksgiving, we went to a Polish restaurant and had kielbasa, saurkraut and pierogis. Comfort food to the H. I think all comfort food involves lots of fat, salt and soft foods, in any language, no? What's your comfort food? Happy Thanksgiving everyone!
We are doing a tear out of our kitchen this week, and removing all food, spices and other fun stuff from our fridge so it can be moved into the garage for the duration. Despite the fact I emptied the fridge just a year ago for a hurricane, in the door, I find all manner of mustards, jalapenos both sweet and hot, sugar free blueberry jelly (where'd that come from?), and pickled fiddleheads. What oddities do you have in the fridge door?
I am in a book club that rotates homes with as few as 4 and as many as 10 people attending. Dinner is served and every host wants to put on the Ritz. Most people serve a casserole, bread and salad (wine, of course), but I'd like to do something crazy. Our book this month is "The Guernsey Literary and Potato Peel Pie Society" about post WWII people on Guernsey Island in the UK. Don't think the potato peel pie sounds that good, but, any suggestions? Or thoughts on Potato Peel Pie that is edible?
Help! I love Jicama, but every one I pick out at the grocers is hard or starchy without the sweetness. How do I tell if they are sliceable, crispy and sweet for my next vegetable tray? They all feel the same.
We're going to Paris in June! Staying in the 8th Arrondissement near the Champs Elysees. We want good local fare that won't postopone our future retirement. Pas de hamburgers, s'il vous plais! Any recommendations from some of you more seasoned travelers?
She cooks fabulous restaurant food, she likes brown food, she GROWLS!! I am in love with this woman! My husband wants to know why I am laughing at the food channel in the morning! So why is she on weekend mornings?? She's a Prime Time Babe, if you ask me! More Anne, please! Agree? or Disagree?
Today, we had the most fabulous Peking Duck, inserted into those steamed chinese buns, swathed with hoisin sauce, and topped with shaved scallions. Words can't do it justice, we will be talking of it for years. Crispy skin, succulent meat, with the sweet sauce on that tender bun, and the shaved onions giving texture and depth. Grrrr. Got me thinking, when was the last time I had such a taste sensation? I guess it all depends on your tastes. What was the last meal that got you saying, OH, YES!
I remember the best hamburger was at the bowling alley! Crispy edges on a toasted buttery bun, succulent meat, melty cheese all topped with lettuce and pickles. Freezer fries, beer, and cigarette smoke on the side. Us new Wii players have decided that this memory has resulted in new and better bowling alleys, but we still want the old taste. How bout that, seriouseaters, have you seen a resurgence of bowling in your town since the invention of the Wii bowling? (even the Pres plays it!)
The season premier was last night. I thought it was lame. The pre-planned power outage (didn't they do that last year?), the "diners" laughing as they "walk out," presumably to pick up their daily scale pay, the ubiquitous fat guy contestant. It's all so been done. But I probably will continue to watch it like a train wreck. Do you like this show?
I have found that eating In tantalizes my man more than eating Out, on this day only. Anything I make seems good, though I have opted for "lobster tails for two" recently. What have you done, ladies, or menfolk, to entice your significant others on this most special of evenings?
Just about every cookbook has a different technique for boiling eggs. Should you deal with vinegar? Cover the pot? Use old or new eggs? Finally, an investigative look at how to boil the perfect eggs.
In the Best Thread Overall nominations post some folks were asking about the top threads of 2009 in terms of most-favorited or most-trafficked. I'm going to list most-favorited first, since that's probably a truer reflection of popularity among SE'ers than...
Lately I've grown a little tired of store-bought hummus. Many of the flavors are bordering on bizarre (dill? French onion?), and often I find the taste of tahini overwhelming. And commercial hummus is always pureed until it is super-smooth. I...
When bowls of plain old popcorn and chips just won't do, here are some more interesting dishes for you and your guests to nibble on....
[Photograph: Robin Bellinger] Shopping List 1 onion: $0.50 4 carrots: $1.00 2 medium red boiling potatoes: $0.50 1 pound split peas: $1.38 1/2 green cabbage (pro-rated): $2.00 Pantry items: Garlic, olive oil, dried oregano, salt, pepper, stock or water, mayonnaise,...
[Photo: Robin Bellinger] Last weekend I made something I've had my eye on for a long time: scrambled eggs in puff pastry from The America's Test Kitchen Family Cookbook. My guests were vegetarians, though, so eight ounces of sliced ham...
[Photograph: Nick Kindelsperger] This recipe from the blog Eggs on Sunday starts off with a mound of thinly sliced onions and potatoes that are so comically large, they barely fit in the iron skillet. (It will look ridiculous.) Stirring...