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The Ten Most Recent Posts By moibec

From Talk

Your "house" salad dressing

Posted by moibec, May 16, 2008 at 9:43 PM

I'm looking for a good, go-to, reliably delicious, crowd-pleasing vinaigrette-type salad dressing that can be made with pantry staples. Every time I want to make a vinaigrette, I scramble through cookbooks (always at the last minute) but haven't found one that has quite become my "house" dressing.

I'd love to be able to find one (or a few, even) that's easy enough to memorize and use for when I don't want to think too hard (end of the day exhaustion and all that...). Does anyone have a recipe they use and love?

5 Comments | Tagged: salad, salad dressing

From Talk

different cocoas

Posted by moibec, May 12, 2008 at 9:06 PM

Someone recently gifted me with a can of Girardhelli cocoa. Up to now I've used only good old Hersheys, mostly because it was available and affordable and my family is not too discerning.

What makes the difference (taste-wise) in cocoa, and do you have a favorite that you're loyal too?

5 Comments

From Talk

meals for a new 1st time mom

Posted by moibec, May 5, 2008 at 9:01 AM

I became a grandmother over the weekend, folks - a big 10 lb, 3 oz baby girl! I want to make some easy and filling meals to send up to my son and DIL (who's recovering form a c-section), but need to make things that are 1. healthy and substantial, 2. easy transport & cleanup, and 3. not spicy as she's nursing the baby. Also, they're not big on pasta, but are meat lovers.

I am too excited to think straight and have brain freeze. Any ideas out there? What did you appreciate when you were recovering from surgery?

6 Comments

From Talk

restaurant-quality pizza cheese

Posted by moibec, April 25, 2008 at 8:12 AM

When I make pizza at home, I use (because it's what's at the store..) ordinary Kraft or Sorrento mozzarella. But it has nothing in common with the truly bodacious mozzarella that melts so....mmmff...seductively on the pizza I get at local Italian places. I've even tried fresh mozzarella but even that doesn't quite replicate the qualities I'm after. What do they use, and where can I get it, and what's the difference, and why...? Is it the difference in oven heat, or is it a more high-milk-fat cheese or....?

3 Comments

From Talk

help for laundering dishcloths

Posted by moibec, April 22, 2008 at 12:56 PM

Maybe this is more of a Heloise question, but after laundering (in Tide) and line-drying (outside, in fresh air) my dishcloths, as soon as I use them again they have this stale, gross odor. I dont have bad or sulferic water, and use Dawn to handwash. The cloths are fairly good ones, 100% cotton waffle weave type, but I don't even want to touch them because the odor stays on my hands. I hope this isn't too petty a question, but if there's some easy, natural way to zap their odors and refresh them I'd love to hear it.

19 Comments

From Talk

grilled cheese sandwich

Posted by moibec, April 12, 2008 at 8:19 AM

After reading and drooling through the thread on favorite soup & sandwich combos, I got curious about how you all make your grilled cheese sandwiches. Because I'm still cooking for the junior high set here (food loyalists if ever there were any), we can't deviate from Kraft sliced American (the individual-wrapped slices are the worst, IMO) and potato bread done up fast on an old cast iron pan with real butter, pass the ketchup, thanks. I need inspiration: how do you make your adult versions (assuming you do.......) ??? What are your favorite bread-cheese-combinations?

24 Comments | Tagged: grilled cheese sandwich, sandwiches

From Talk

heating vanilla

Posted by moibec, April 8, 2008 at 7:33 PM

Anybody know why vanilla is usually added after cooking something? I made an apple pie today and in my haste added the vanilla to the filling which I cooked before dumping it into the crust. The filling after baking had a funny flavor (and yeah, it is fresh vanilla, not old) and I'm wondering if heating it may have altered the flavor.

I really hate chemistry but I suspect there are times when a little knowledge is a good thing.

2 Comments

From Talk

Beef tips: I need to be educated

Posted by moibec, April 1, 2008 at 12:29 PM

What exactly are beef tips? I've seen recipes that describe them as "Stew beef" and at other times as "sirloin tips". Meat is not my forte, but I want to learn.
I'm also looking for some really delicious recipes that features a beef-filet-type meat - tender and melt-in-your-mouth -without mortgaging the house to buy the whole filet. Can beef tips be what will fill the bill?


3 Comments

From Talk

Leftover ham ideas?

Posted by moibec, March 25, 2008 at 12:47 PM

I got waaaay too much ham for Sunday's feast and already have given some away. There's still half a hog left and I need some ideas quick.

Anyone got anything good to suggest?

9 Comments | Tagged: ham, leftovers

From Talk

Immersion blender recommendations

Posted by moibec, February 27, 2008 at 9:52 PM

I've decided it's time to get serious about an immersion blender. All winter I've been making pureed soups by transferring the soup to the regular blender and pureeing it in messy batches, which requires two pots and too much time.
These things aren't cheap, so I want to be careful about what I buy. If you have one and love it, can you share the details? (one caveat - I am terribly non-mechanical and don't want to fool around with anything too complicated.)

21 Comments | Tagged: appliances, blenders, immersion blenders, kitchen gear

The Ten Most Recent Comments By moibec

From Talk

Berries or citrus - which would you choose?

Citrus. No question about it.

(A blueberry pie isn't complete without a touch of lemon zest....)

moibec at 10:18PM on 05/16/08

From Talk

Spices!

Check out the Penzey's online site for some of their basic sets of spices. I'd also recommend them for ordering as well.

What you stock will depend on what you like to cook/bake - do you do a lot of Italian cooking? Mexican? Do you bake a lot...?

As for shelf life, my understanding is that if properly stored away from a heat source (upper cabinets above a stove = bad idea) and in airtight containers, you generally want to ditch them after a year or so and restock with fresh spices. Again, Penzey's is a good resource for spice info.

moibec at 10:16PM on 05/16/08

From Talk

Your "house" salad dressing

P.S. If you could suggest proportions, too, that'd be great! Thanks!

moibec at 9:55PM on 05/16/08

From Talk

SEers help! Foodie Fam Reunion Invite Help!

That's the sort of crowd who WILL pick up the phone and shepherd each other, making sure every last 4th cousin twice removed is gathered up and brought into the fold. I have the same in my own family, 'cept they're Polish. Maybe offer a prize for the one who gets the most people to attend?

moibec at 9:45PM on 05/13/08

From Talk

Just a note...PLEASE READ!

Thanks for this reminder. You're right about becoming complacent or feeling invulnerable. I lost my dad in a car accident years ago (he was only 39) and it's always on my mind as a possibility, but that doesn't mean I necessarily drive accordingly. I'm glad you're okay.

I think you deserve some good comfort food after that!

moibec at 9:39PM on 05/13/08

From Talk

What do I serve with Quiche?

Try to pair it with opposite flavors and textures. Quiche is soft and fairly mild; I always like to have something tangy and crisp and juicy to go along with it.

Think chopped fresh tomatoes, cukes, Greek olives, scallions or red onion in a sharp Italian dressing. Or scoop out a halved cuke and line it with salsa and chopped avocado. Any type of chilled cut-up melon would be wonderful. The added mint idea sounds terrific.

How about a strawberry spinach salad? (Baby spinach leaves, sliced hulled strawberries, some toasted walnut or almond pieces, and a very light citrus vinaigrette - check out Cooks.com for recipe versions)

moibec at 8:42PM on 05/08/08

From Talk

Garlic!

You'll find that fresh garlic has a taste much cleaner and purer than the powdered. I wasn't raised "Italian" so didn't learn how the fresh taste adds so beautifully to dishes and figured the powder was just as good. Boy, was I wrong!

A tip for making the papery peel release more easily - using a heavy butcher knife, press straight down, firmly, on the clove with the flat of the blade. The peel separates nicely.

moibec at 9:03PM on 05/05/08

From Talk

Food for a stressed student stomach?

I 2nd the B vitamins - TwinLab puts out a "Stress Formula B Complex" , and I'd also recommend a good multivitamin.

Try also eating small meals more x's/day instead of one or two largeish ones. Take a small baggie of raw almonds with you for munching on, and stick to the mint or ginger teas and fruit juices. It might also help to eat and/or exercise with a friend - a quick jog or some good conversation (sympathetic conversation) can also help relieve stress.

moibec at 8:51AM on 05/05/08

From Talk

Paula Deen's jewelry

I couldn't get my wedding ring off without considerable pain to my finger.

moibec at 11:41AM on 04/30/08

From Talk

$300 budget for dinner for 3! What should I make??

Jenn,
let us know what you end up cooking, ok? VicariousEating-R-Us, you know....

moibec at 2:11PM on 04/29/08

Responses to Comments by moibec

From Talk

Your "house" salad dressing

Not so much a recipe as a how-to is my basic salad dressing. I blogged about it here:http://stlouiseats.typepad.com/st_louis_eats_and_drinks_/2007/11/dressing-a-sala.html

No recipe needed and variations are infinite.

lemons at 12:23AM on 05/17/08

From Talk

Your "house" salad dressing

I don't have exact portions as I just eyeball it, but I'll guess... but my quick homemade dressing is:

1 tablespoon-Grey Poupon dijon mustard,
1/4-1/2 cup balsamic vinegar,
2-3 teaspoons garlic juice (I use Garlic Valley Farms garlic juice for a smooth dressing)
1/4-1/2 cup extra virgin olive oil,
fresh ground black pepper to taste
a little fresh ground smoked sea salt to taste

I add all in an old empty Grey Poupon jar and shake until well mixed, taste a little, see what needs to be added, usually more mustard for me, but I prefer it a little tart and a little thicker than a regular vinaigrette so it coats whatever you put it on. Makes my jaws pucker just thinking about it.

Southern_bella at 10:26PM on 05/16/08

From Talk

Your "house" salad dressing

Well, my whiskey salad dressing is popular here:
I don't really "measure" per se, so this is approximate. Naturally, add more/less of things to taste.

1/4-1/3 cup whiskey (I use Irish most of the time, but good ol' Jack is great too..any would work)
1/2 cup olive oil
4-6 tbsp balsamic vinegar
1/2-1 tsp brown sugar
1/2 tsp kosher salt
1-2 tbsp chopped fresh thyme OR basil/lemon basil
1/2 tsp fresh cracked pepper
dash of cayenne or crushed red pepper or Tabasco
1/2 clove of garlic VERY finely chopped or mashed to paste
Dash of soy or worcestershire

I also just like to do oil and vinegar with some stone ground mustard and fresh herbs..any kind really, with salt and pepper.

My fall fave is apple cider-
**Apple Cider Dressing
1/2 cup cider
1/3 cup olive oil
3-4 tbsp apple cider vinegar (or white vinegar)
2 tsp. dijon or brown mustard
2-3 tsp. honey
pinch of salt and pepper
Shake all together well in a jar and pour over salad...can serve cold or warm it up a bit for better flavor.

sadiepix at 10:10PM on 05/16/08

From Talk

SEers help! Foodie Fam Reunion Invite Help!

Dear 'family member';

We are planning a huge family reunion and You and Yours are INVITED!

I need your help!

Because there are so many of us I do not have the time nor the resources to track all the siblings, grandchildren, greatgrandchildren, nieces, nephewes, cousins. So that I don't miss anyone, please pass this invitation backward, foreward and sideways around your family and help me to invite all of "Yours".

RSVP: my reunion email@home.xxx

nightmoon at 11:23AM on 05/14/08

From Talk

Just a note...PLEASE READ!

Glad you are safe and thank you for this post.

I'm 30 and chronically, progressively ill and this is a lesson I wish I could pass on to people every single day of my life because there are so many things I can no longer do. My oldest sister was involved in a mountain bike accident 8 months ago that collapsed her lungs, broke her back and all of her ribs and she is beyond lucky to have recovered from that and knows it. Life is such a fragile thing.

Sorry that you had to learn it in a very unnerving situation, but I applaud you for trying to remind people BEFORE tragedy strikes how precious life is. Take Care.

bobcatsteph3 at 10:18PM on 05/13/08

From Talk

What do I serve with Quiche?

Thanks so much for the garlic bread suggestion. I adore garlic bread, and it would go so well with the quiche. The tray idea is also a good one.

SusanBillieTaylor at 8:04PM on 05/09/08

From Talk

What do I serve with Quiche?

Looks like you have some good ideas as far as salads go-so I don't think you need anything more there.

Maybe an assortment of breads with butter or bread sticks. Perhaps Garlic Bread..

Trays usually go over well: veggie, cheese, fruit, or a variety of meats and cheeses with balsamic dressing drizzled atop. Mmmm, I want some of that now.

Butrflygirly at 6:29PM on 05/09/08

From Talk

What do I serve with Quiche?

First, I want to thank everyone for posting such great ideas. What a terrific response! The quiche I make is a healthy crust less ham and zucchini one. I serve it for dinner. I like the idea of serving it with something tangy and crisp. "The fresh tomatoes, cukes, and Greek olives, scallions or red onions in a sharp Italian dressing" sounds perfect. I also like the soup idea. I hadn't thought of that. If I was to make it for brunch on a weekend, I'd probably serve it with melon chunks. But, I usually have it for dinner.

SusanBillieTaylor at 5:55PM on 05/09/08

From Talk

What do I serve with Quiche?

One vote for gazpacho. With home-made croutons. This could work with a hot or cold lunch quiche.

Susquehanna at 3:23PM on 05/09/08

From Talk

SE users: please introduce yourselves.

I'm Rosezilla (named for my three year old daughter and the giant lizard thing that stomped Tokyo...it's what I call her when she's being...how you say...willful). My real handle is Mandy. I live in Santa Barbara County again after growing up here, but lived for 11 years in western Sonoma County...home of fabulous food and wines. It spoiled me rotten, to become an adult surrounded by all of that luscious produce and foodie opportunity. I managed a microbrewery's kitchen for 6 years, and have SERIOUS opinions about ales, should anyone care for them. Now I'm a home cook primarily, although I do a little catering here and there. My daughter's favorite foods are salmon and broccoli, so I feel as though I've triumphed a bit over the three-year-old beige-food diet. We do, however, eat at McDonald's every Friday after school...it's our little Happy Meal indulgence...and those tiny cheeseburgers are SOOO good. I live with and cook for my mother, as well. I am dating a high school band director, who has actually LOST weight being with me, as he's eating more asparagus and less fast food. I think that size 14 should be the new size 6. I am curvy, healthy, happy and active...and think that excellent foods should be part of everyone's diet. I am active in the "S'Cool Food" movement here, which tries to bring local and sustainable healthy food into school cafeterias. And I love, love, love this website.

rosezilla at 1:31PM on 05/09/08