I was down in LA last week and hit Surfas (https://www.surfasonline.com/index.cfm). I came home with a bag full of fun stuff, including a few items I grabbed just because they looked interesting.
So I need your help. What would you do with these?:
- dried epazote
- powdered coconut milk (beyond the obvious of reconstituting it to make coconut milk).
- a jar of palm sugar
The temperature here in my neck of the woods is supposed to hit 97 degrees today. Any ideas for a dinner that requires minimal use of the stove so I don't heat up my place? I was thinking of a vietnamese noodle salad, but I'd love some other ideas.
Anyone?
I've been instructed to bring an appetizer to Thanksgiving that doesn't require heating (to save on oven space). I have a few ideas, but what would YOU bring besides a salad?
I really liked Mark's column: Summer Express: 101 Simple Meals in today's NYTimes. I liked this list so much - great easy ideas I can tweak. 22, 40, 60, 99 - yum! What were your favorites?
WAAAAH! My young daughter has a peanut allergy so we can't (don't) have PB in the house anymore, but my favorite used to be creamy jif on a toasted bagel. If I'm on a business trip I still cheat on her and have one.
If you hit Duarte's be sure to have the artichoke soup, but ask for half artichoke soup, half anaheim chile soup - they'll know what you're talking about. You wont regret it. My husband and 3.5 year old were in a few weeks ago after olallieberry picking nearby. I had the crab melt (just ok) and soup (awesome, as usual), he had a fried oyster po'boy (yum!) and my daughter shared both with me. They also have a good cioppino.
The recipe sounds yummy, but I agree about the eggs. Isn't the yolk pretty hard at 10 minutes of simmering? I usually take mine out at the 4 minute mark so they are still oozie but the whites are cooked. I'm thinking 6 minutes max for this recipe?
I get a mix at Safeway called "Dr Swami & Bone Daddy's" Margarita Mix. It's near the Cuervo Mix. I like this stuff because it actually looks like lime juice and not like coolant. I think it's about $4 a bottle. I highly recommend it. Most folks I serve it to think the margaritas are home made.
Personally what bothers me about her (I'm not a fanatical hater, BTW) is that she just takes the store bought element of her recipes a little too far. Everything just seems SO processed that I just can't even watch her. Her show should be called 'just a tiny little bit homemade'. I think the concept is a good one, but the execution just doesn't work for me.
Skip Fior D'Italia, there are so many better restaurants.
Hit the Ferry Building - Mijita is great for mexican (although not cheap) and there's Cowgirl creamery and other great food shops.
Than Long in the sunset is great. Ristorante Ideale in North Beach is yummy too. Pres a Vi in the Presidio was good - the view of the Palace of Fine Arts is excellent.
If you want a fancy dinner, try to get in to Gary Danko -then you wont have to hightail it to the wine country.
How about Chocolate Mousse? You can make it in advance and in either individual portions or one big serving bowl. Not sure if it qualifies as low-cal, but I'd bet that adults and children alike would oooh and ahhh over it.
I shudder to even mention this, and please don't hold this against me, but I actually made a Sandra Lee slow-cooker recipe last week and it was succesful enough that I might try it again (with non store bought ingredients and a little fiddling with seasoning). It was her French Onion Soup: http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_35031,00.html.
I had a bag of onions that needed to be used, so I went for it, figuring I would just be out a couple of bucks for onions and stock if it was horrific. What horrified me was that it wasn't half bad. The plus was that you just dumped everything in - no sauteeing required. I could definitely see using my existing french onion soup recipe in the slow cooker.
I've made this dish a few times and i actually have eliminated the shredding and served just the chunks of meat (without bones of course) along with savory noodle pudding to soak up all that sauce. Yum! It's a great recipe that has worked every time.
i confess i was disillusioned about the artichoke soup at duarte's when i saw gigantic cans of campbell's cream of mushroom in the kitchen and realized what they use as a base.
I buy the organic natural stuff from the local co-op, then mix in a little peanut oil and honey. I like mine about as sweet and spreadable as the commercial stuff, but without a lot of the additives and refined sugar. Plus, the peanut taste is a lot more pronounced.
@wookie - if Annette had hawked Peter Pan while she was in the MMC, I would have begged Mom to buy it! I did the natural pb when my girls were young, but it was really hard to stir and I kept it in the fridge for fear of the oil going rancid, which made it even harder to stir. Once my arthritis got really bad, I went back to my early favorite, Jif. I like the slight taste of honey with the peanuts. Crunchy is especially delicious on crisp apples.
This thread is on pb, but I also love other nut butters.
Parents always bought Jif but we sooooo wanted the Skippy because of the commercials (remember Annette from the Mickey Mouse Club? Well when she was all grown up she started hawking Skippy).
My husband was a Peter Pan man, then we switched to all natural pb, then inexplicably this year we switched back to Peter Pan.
i use skippy to make an awesome salted peanut butter ice cream-recipe stolen from the french laundry & specifically used skippy.
Jif creamy all the way. It's what mom bought; it's what I buy.
However, I also keep a jar of the Dark Chocolate peanut butter by Peanut Butter and Company on hand at all times for BF. I think he would put it on everything if I'd let him, even pizza!
Peter Pan. I can't recall which one it is but I don't like either Skippy or Jif.
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