mollykate678’s Profile
Recent Comments
Lasagna
Bechamel. Yum. I'm absolutely doing that next time, @chelleyD. Thanks for throwing that out. :)
Alton's Purple Endorsement
Grape juice is very, very good for us? I thought it was chock-full of unnecessary sugar and lacking the fiber (and other nutritional components) of just eating grapes. I'm seriously not trying to snark or be mean with my questioning, @lemonfair. I'm just surprised at that statement, because I wrote fruit juices off a long time ago as being 'so-not-worth-it.'
Can I Substitute Old Fashioned Oats For Steel Cut In This Recipe
Yum. (I eat steel cut at least 4X a week and would love another preparation style, almost as much as I love the flavor of pumpkin.) Totally makes me think of fall. Now if it would only cool off a bit here in Dallas!
See more comments by mollykate678 »
Recent Posts
What should I do with 10.5 lbs of brisket...
Posted by mollykate678, June 10, 2009 at 6:20 PM
See more posts by mollykate678 »
Recent Favorites
Recreating the Adult Brownies from Andronico's
Posted by Tam Ngo, September 28, 2009 at 6:30 PM
Food-Related Trivia Games at Sporcle
Posted by Robyn Lee, September 14, 2009 at 5:30 PM
Can I Substitute Old Fashioned Oats For Steel Cut In This Recipe
Posted by JaceeOk, September 11, 2009 at 1:20 PM
Serious Green: Movies That Go Beyond Food Inc
Posted by tressa eaton, August 11, 2009 at 2:45 PM
See more favorites by mollykate678 »
Recent Polls
mollykate678 hasn't answered any polls yet.
Recent Quizzes
mollykate678 hasn't taken any quizzes yet.
Recent Comments | Response to Comments
Lasagna
Bechamel. Yum. I'm absolutely doing that next time, @chelleyD. Thanks for throwing that out. :)
Alton's Purple Endorsement
Grape juice is very, very good for us? I thought it was chock-full of unnecessary sugar and lacking the fiber (and other nutritional components) of just eating grapes. I'm seriously not trying to snark or be mean with my questioning, @lemonfair. I'm just surprised at that statement, because I wrote fruit juices off a long time ago as being 'so-not-worth-it.'
Can I Substitute Old Fashioned Oats For Steel Cut In This Recipe
Yum. (I eat steel cut at least 4X a week and would love another preparation style, almost as much as I love the flavor of pumpkin.) Totally makes me think of fall. Now if it would only cool off a bit here in Dallas!
Anthropomorphizing my new Mixer: am I alone?
Good question, @tapioca. Although I imagine my other starters would feel more contempt at my admission of favoritism than at their monikers! ;)
Alton's Purple Endorsement
@gingercookiewithlime - Good point. Anyone seen Tom Colicchio shilling for Diet Coke?
Anthropomorphizing my new Mixer: am I alone?
I name my sourdough starters. Lucy's my favorite. But maybe that WOULD be a case of anthropomorphizing?? ;)
Will N1H1 flu scare change your dining out habits?
I truly don't see how a flu risk would or will affect my dining habits. I just won't eat food that's been sneezed on, I guess...
One word answer...Miracle Whip or Mayonnaise?
Bravo, @donnie. :) And of course, @btchyfoody!
Monday’s No Reservations…
I think the economy has put a major crunch on an already surprisingly-underfunded show. He does seem to be "seeing America" quite regularly this season.
@pj - it was essentially a "clip show" disguised as a "Burning Questions" show.
No-knead bread question???
Seasoned pot and corn meal works every time. Don't spray it. Seriously. :)
Sourdough Starter Lost Mojo
I used only flour and water when I started my latest starter, and it's doing just fine. It waxes and wanes every now and then, based on exactly the reasons @dbcurrie listed, I believe. If I want to use it, I just perk it up with a feed and wait a bit until it starts bubbling away again, just like always. I would be willing to bet yours is okay.
Silicone Bakeware?
Yeah, I'm out on these. They just seem wrong to me, for some reason. I'm sure I'm being unjustifiably biased, but glass and metal work wonderfully for me. If it ain't broke...
Taste Test: Greek Yogurt
I'm a 0% Fage girl. The 2% may be less-insipid, but if I can get that thick texture without the added saturated fat, I'm in heaven. I'm not fat-averse; just can't embrace the artery-clogging gunk when there's an acceptable substitute. I used to mix it with almond butter, cinnamon, honey and a little vanilla, but this summer I've started using frozen fruit instead of the nut butter for a crisply cool treat. I buy frozen fruit simply for this purpose - I'm sure the store checkers think I'm crazy when they see I have both frozen and fresh blueberries! But, whatev... I like what I like!
For the laddies- Hottest Food Network Dude?
FWIW - I fully believe that Chiarello's appearance was on TCM was shaped by reality-TV post-production. Comment's not on topic, really, and I guess I don't think any of the current FN males are all that attractive, but I just had to add my two cents!
:)
Well, hang on....if John Besh counts as FN, then I might have use my half-assed vote for him. ;)
Cook the Book: 'Bite-Size Desserts'
Savory - Wasabi peas
Sweet - Dark chocolates
Grocery bagging violations
But when are they getting their much-deserved rub down? And tell me you insured that your rub was environmentally friendly, containing no fragments of plastic bags. Nothing disgusts me more...
Anthony Bourdain drunk on latest episode!?!?
He was totally schnockered. And I totally wasn't surprised. I think I've heard the only thing he quit doing for his daughter was smoking. Apparently the drugs were gone a long time ago. But drinking's still a-okay!
Probably the reason he "hates" SF so much is because most of what it's known for - at least politically, 'gastronomically,' and musically - is diametrical opposed to his likes and dislikes.
Taste Test: Gluten-Free, Vegan-Friendly Shirataki Noodles
Thank you for posting it before I had to, @MNLisaB. I had a very horrifying experience Monday morning, thanks to these "noodles."
I need help!!!!
I THINK I've seen this done with pears before. Not sure. It made them look all....gloopy...
Master Cookbooks
I love Mark Bittman's book. Very inclusive. I also love to bake, so I am really enjoying Baking Illustrated. Good luck!
Hate my job, want to cook, what to do?
Beware. Go into it with your eyes fully open. I like some of the realities I've read from other posters. You should maybe pick up "Kitchen Confidential." ;)
Regardless of your decision, best of luck to you as you seek to make a change. I find myself nearly at a similar precipice and will be thinking through all of these things probably sooner than I realize!
Are you game enough to eat chitlins or tripe?
Just got back from Mexico, where I indulged in both menudo and lengua de res breakfast tacos. The tongue, I'd definitely eat again. I'll take a pass on the menudo, thankyouverrrymuch. It was WAY too hard to...chew...
Lasagna
You don't even need to soften the regular noodles first.
Honestly.
The raw noodles cook in the sauce.
Just be sure every bit of noodle has sauce on it.
I slightly dampen matzah when I make matzah lasagna for Pesach.
But pasta doesn't need it. It bakes up just fine from totally raw as long as it is covered in sauce.
Heavenly.
Lasagna
it's a done deal. i have everything except the cheese and i'll be able to use up the last of my herbs from the garden.
Lasagna
You don't need the "no boil" pasta. Just soak regular lasagna noodles in hot water until they're pliable. Add a few drops of olive oil and they won't stick together. They'll cook in the oven.
Lasagna
yea i'm gonna try that the next time. i've always put cheese on top. i'd like to try the no boil pasta also. that would save me so much time.
Lasagna
I remember that! I quit smoking, but used to save my butts, soak in water for months and poured around the exterior of my house - great for repelling insects and rodents.
BTW: 100% with Jerzee on holding the final mozzarella layer until just before serving.
Lasagna
what about using tobacco as a secret ingredient? yes/no? not a lot just a little. i think i remember someone wanting to use it something during last years holiday frenzy.
Lasagna
Whoa - I haven't been here in ages and this is a great thread! Hi everybody!!! :-)
I would never attempt to compete with Jerzee or Chelle (where is Chiff?) and I have faith in their experience and suggestions. I used to cook my noodles, but now, I just soak them in hot water enough to soften. I have used bechamel just on the bottom of a lasagna/lasagne, but never tried it in place of ricotta in the layers. I do use cottage cheese in place of ricotta, because I find ricotta to be gritty and I love cottage cheese (*WAY* :-D ). I mix it with mozzarella, parm, eggs and parsley. Chelle, do you use any cheese in the layers, or make the bechamel into a mornay sauce? What hasn't really been covered here is the vegetables for a vegetable lasagna. I add onions and garlic to my sauce, then the roasted veggies, such as mushrooms, carrots, zucchini plus frozen chopped spinach squeezed dry in my potato ricer. I am also lactose intolerant. Provide your guest with a couple of capsules of Lactaid Fast Act, which is taken with the first bite and more if still imbibing dairy after 30 minutes. Check first, to make sure it's okay with him/her. One other possibility would be my Spaghetti Pie, which I'm sure I posted on here at some point. I used to make a bunch for Realtor Open Houses and freeze, then thaw and reheat. Good luck!
Lasagna
}8-)>
OK, OK...
not the appropriate forum to drool over Alton anyway... ;-)
Lasagna
*ear perk*
Alton?
Alton Brown?
...yummy...
*sorry, be good Pammie* ;-)
Lasagna
@carol~Get over yourself! You know he's all mine!!!!!
Lasagna
@iz~Hmmmmm... I can only imagine.
Want to fight over Alton?
Lasagna
@carol~Where do we even go from here????? There are SO many things running through my noggin right about now........
Lasagna
Whoa, I did not know that sauce should not have onions. What about spaghetti sauce? I make the good ol' ground beef type of sauce when I do spaghetti and lasagna. Sometimes I do make the vegetarian version but I still use onions. I think I'll try w/out next time.
What is the taboo with onions? Is the flavor much different or is it a texture thing?
I don't use onions in my pizza sauce, though.
Lasagna
@iz~Good old days, indeed! My thoughts exactly.
Lasagna
No no no, not yet.
It's besciamella, not beshamella in the lasagne, not the lasagna.
Apparently it's besciamella in the north of Italy (Bologna) and ricotta-mozzarella in the south (Napoli). Where do you come from?
All that because it's an Italian dish, not French, in which case it would have been Béchamel, with an accent.
For Mac and Cheese just use bechamel, it's ok.
Lasagna
Kids-
Enough already.
Here's an alternate recipe and it's delicious.
Manicotti “Llttle Puffs” -Mom’s recipe (my notes and additions)
Sauce
The sauce can be made several days ahead. Keep refrigerated until use.
1/3 cup olive oil
1-1/2 cup finely chopped onion
1 clove garlic, crushed
1 2 lb.-3 oz. can good quality Italian tomatoes, undrained
1 6 oz. can tomato paste
2 Tbs. finely chopped parsley
1 Tbs. salt (? amount)
1 tsp. dried oregano
1 tsp dried basil
1/4 tsp. pepper
(pinch sugar)
1-1/2 cup water
(Heat olive oil in a medium saucepan over medium heat. Add onion and cook, stirring often until the onion begins to soften. Add garlic, lower heat to medium low and cook for 3-5 minutes, stirring often until the garlic starts to soften. Add the rest of the ingredients stir. Simmer for one hour, stirring occasionally. Do not let sauce scorch.
Pasta
This pasta is crepe-like and very tender.
A 6-inch non-stick pan works is the perfect size for making the pasta crepes, but any omelet or crepe pan will work.
6 eggs
1-1/2 cup unsifted flour
1-1/2 cup water
1/4 tsp. salt
Combine the eggs, flour salt and water with an electric mixer (or blender) until smooth. Let stand for a 1/2 hour or longer. (Lightly oil and ) heat a crepe pan over medium high heat. Pour 3 Tbs. of batter into the heated pan. Cook the crepe until the topp is dry but the bottom is not browned. Remove the crepe and cool on wire rack. Crepe should be thin. If not, thin the batter with a little milk until it is the desired consistency for thin crepes.
Filling
2 lbs. ricotta cheese
8 oz. mozzarella cheese, small dice
2 eggs
1 tsp. salt
1/4 tsp. pepper
1 Tbs. finely chopped parsley
1/3 cup grated parmesan cheese
-additional 1/4 cup grated parmesan for topping)
Combine all the filling ingredients in a mixing bowl. Blend well.
To assemble:
Preheat oven 350 deg. Lightly grease two 12 x 8 x 2 inch baking dish.
Put 1-1/2 cups of the tomato sauce into the bottom of each baking dish distributing evenly to cover.
Spoon approximately 1/4 up of filling down the middle of each crepe. Roll up and place seam side down in the sauced pan. Repeat with remaining crepes and mixture.
Cover filled manicotti with another cup of sauce. Sprinkle with remaining parmesan cheese. Bake uncovered for 30 minutes.
Lasagna
Yeaaaaa!!! Rah Rah!!
Now, back to your scheduled programming.
Lasagna
@carol~ This reminds me of the good old days!
Do we love us some Chelle or what!
Lasagna
@allot, again~ Just enjoy the process. You're doing it for people you care about. It will take some time. If that worries you, invite a friend over, pour a glass of wine and Enjoy the process. After all, when it comes down to it, as much as we love the end product, we ENJOY the process. Let us know how it turns out. I'm sure it will be Fabulous!
Lasagna
@allot~No worries. It happens sometimes. And some of us think it's fun. We've been around for awhile, we've got each other's backs/stoves, this is where we became friends and we might sometimes be somewhat annoyed by (oh, I Really don't want to say idiots), others with uneducated and/or intolerant views of other, perhaps knowledgeable, cooks/chefs.
Please forgive all of the /'s. They seemed pertinent when I used them.
@joyyyyyyyyyyy~Did I spell everything right? GO TEAM!
Lasagna
goodness, i didn't realize this post would become a lasagna throwdown. i mean lasagne. whatever. i have lots of good ideas from all of you. i feel like it is going to become an incredibly time consuming complicated project with ricotta/egg layers, bechamel layers, grilled vegetables, spinach ricotta egg layers, half a baked ziti. okay time to edit myself.
Lasagna
RAH RAH REE, KICK 'EM IN THE KNEE!
RAH RAH RASS, KICK 'EM IN THE OTHER KNEE!
Competitively
Recent Posts
What should I do with 10.5 lbs of brisket...
Posted by mollykate678, June 10, 2009 at 6:20 PM
Don't forget: National Open That Bottle Night!
Posted by mollykate678, February 28, 2009 at 6:25 PM
Problems with cooking/baking with reduced-fat/FF items
Posted by mollykate678, February 21, 2009 at 10:19 AM
Recent Favorites
Recreating the Adult Brownies from Andronico's
Posted by Tam Ngo, September 28, 2009 at 6:30 PM
Food-Related Trivia Games at Sporcle
Posted by Robyn Lee, September 14, 2009 at 5:30 PM
Can I Substitute Old Fashioned Oats For Steel Cut In This Recipe
Posted by JaceeOk, September 11, 2009 at 1:20 PM
Serious Green: Movies That Go Beyond Food Inc
Posted by tressa eaton, August 11, 2009 at 2:45 PM
Dinner Tonight: Chicken Fried Steak with Cream Gravy
Posted by Nick Kindelsperger, August 5, 2009 at 5:15 PM
Dinner Tonight: Leek and Cheese Pie
Posted by Nick Kindelsperger, June 5, 2009 at 4:45 PM
Cook the Book: Rhubarb Cream Cheese Pie with Fresh Strawberries
Posted by Caroline Russock, June 3, 2009 at 1:30 PM
Dinner Tonight: Fragrant Tuna and Chickpea Salad
Posted by Nick Kindelsperger, June 3, 2009 at 4:30 PM
Meat Lite: Bulgur 'Risotto' with Roasted Asparagus
Posted by Joy Manning, June 2, 2009 at 11:15 AM
Dinner Tonight: Corn Chowder with Cheddar
Posted by Blake Royer, May 19, 2009 at 4:30 PM
Dinner Tonight: Köfte Meatballs with Haydari
Posted by Blake Royer, April 28, 2009 at 5:15 PM
Meat Lite: Lamb Falafel Burgers
Posted by Tara Mataraza Desmond, April 28, 2009 at 2:30 PM
Michael Ruhlman's New Book: 'Ratio'
Posted by Adam Kuban, April 7, 2009 at 2:00 AM
Focaccia, the Easiest Homemade Bread
Posted by Grace Kang, March 22, 2009 at 3:00 PM
Polls
mollykate678 hasn't answered any polls yet.
Quizzes
mollykate678 hasn't taken any quizzes yet.

Can I get an amen?