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What would you make with 2 pounds of lobster meat?
YUM!! I would do a huge lobster roll on a toasted hot dog bun and only a little bit of mayo and NO celery. Or a lobster pie...lobster in a little bit of sherry cream sauce with toasted/buttered bread crumbs on top ( a huge git with my husbands employees at our Christmas party).
Or as joyyy said , a big plate of lobster.
Gotta get me some lobster.
Funniest Thanksgiving
I had made what seemed like a ton of turkey soup with the turkey carcass (prob 2-3 gallons in actuality). I was so proud of myself because I had started it immediately after dinner so by 9:00 pm it was ready to go into the fridge. The next time we opened the fridge to put something away, the whole stock pot came sliding out onto the floor. Gallons of turkey soup everywhere...especially nice to clean out from under the fridge. So NOT funny at the time, but now is a funny story. I didn't make turkey soup for several years after.
savory pumpkin bread?
Last weekend I made the Pumpkin Sage Browned Butter Quick Bread from the latest issue of Martha Stewart Living. I haven't bought an issue of that magazine since I stopped my subscription a few years ago but the pumpkin bread and the Chocolate Caramel Cookie Bars on the inside back cover were both very good and I think worth the purchase of the magazine!
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Recent Comments | Response to Comments
Pumpkin: *Way* or *No Way*
I love Ben and Jerry's Pumpkin Cheesecake ice cream!! And pumpkin bread and pumpkin whoopie pies. But no so much pumpkin pie, I'll take squash pie instead.
What would you make with 2 pounds of lobster meat?
YUM!! I would do a huge lobster roll on a toasted hot dog bun and only a little bit of mayo and NO celery. Or a lobster pie...lobster in a little bit of sherry cream sauce with toasted/buttered bread crumbs on top ( a huge git with my husbands employees at our Christmas party).
Or as joyyy said , a big plate of lobster.
Gotta get me some lobster.
Funniest Thanksgiving
I had made what seemed like a ton of turkey soup with the turkey carcass (prob 2-3 gallons in actuality). I was so proud of myself because I had started it immediately after dinner so by 9:00 pm it was ready to go into the fridge. The next time we opened the fridge to put something away, the whole stock pot came sliding out onto the floor. Gallons of turkey soup everywhere...especially nice to clean out from under the fridge. So NOT funny at the time, but now is a funny story. I didn't make turkey soup for several years after.
savory pumpkin bread?
Last weekend I made the Pumpkin Sage Browned Butter Quick Bread from the latest issue of Martha Stewart Living. I haven't bought an issue of that magazine since I stopped my subscription a few years ago but the pumpkin bread and the Chocolate Caramel Cookie Bars on the inside back cover were both very good and I think worth the purchase of the magazine!
de Buyer Mineral fry pan
@Jerzee
Thanks! I already use cast iron and love it but I was interested in the lighter/thinner iron pans. I like the idea of something lighter weight than the cast iron or even All Clad pans. I guess maybe that's really not what I am looking for afterall.
de Buyer Mineral fry pan
Thanks for the advice...the holidays are a dangerous time, too many catalogs = poor thinking and rash decisions. My research will continue.
Cakespy: Homemade Candy Corn
I made these and was lucky enough to have the consistency come out great! I used a thermometer and went a little over the recommended temp of the Wash. Post but way under the cooking time in the recipe posted here. I may try using some honey next time, as recommended. I thought they tasted 'ok' but not really like real candy corn (which I do have a problem with...I am unable to stop eating them once I start) but everyone else that tasted them really liked them because they didn't taste just like candy corn. In any case, they were so cute I didn't care that they didn't taste just like I expected.
Stocking up and stashing Halloween candy. Do you?
In the 12 years we have lived here we have never had a single trick-or-treater, but that doesn't stop me from buying some candy (my favs of course) "just in case". Every year I say I'm not going to do it, but I always do. I have the same problem with candy corn that I have with Peeps at Easter, I can eat enough to make myself feel sick and then could do the same thing all over again the next day. I know, it's a problem:{
Cook the Book: 'Dishing Up Vermont'
MA - lobster and clams (fried, steamed, chowder). And now that fall is upon us, apples.
Heirloom Tomatoes Help
I did bruschetta last night with the few tomatoes I mangaged to pick from my garden, basil from the garden, garlic from my CSA and some local mozz cheese. Yummy. If only I had had the forethought to make the bread myself.
Hottest Food Network chick?
My husband calls her 'Giada with the big head', teeny tiny body with a big head...he is as distracted by her big head as he is with her big rack.
What is your fantasy food business?
I would love to have a business cooking meals "ready to eat" to be delivered to my customers on a weekly or bi-weekly basis. A sort of personal chef I guess. I love to cook but know that I am not cut out for any kind of work in the restaurant business and a small bakery/cookie shop sounds wonderful I know it is still not for me. I have a fair number of friends who eat out a ton and don't cook much themselves and would probably appreciate good, home cooked meals to reheat. This would be ideally done in the comfort of my own kitchen around my "day job" schedule that I unfortunately would probably not be able to give up. Darn the health dept that won't let me do such cooking from my home kitchen and my own fear of actually trying such a thing for real!
pizza at home
I love Rose Levy Beranbaum's pizza crust recipe (from The Bread Bible). A pretty wet dough, only a little mixing, no kneading, let it sit in the fridge overnight then press onto well oiled sheet pan (no rolling, the best part!). I bake it for 5 min, cool and keep in the freezer to have great pizza in less than 10 min. This crust tastes so good it made me realize how important a yummy crust is and how little toppings are needed. It is so easy to make, I'll triple the batch and make a bunch of personal size crusts to keep handy in the freezer.
I eat ______ out of the tin/jar/bottle...
@littlestcapy when I saw this post I immediately thought of fluff! I figured I would come up with a bunch of other things too, but can only think of fluff, peanut butter and Mrs Richardson's caramel butterscotch sauce. Oh and my Auntie's Bub's hot fudge sauce on the rare occasion that I make it, it is almost better cold straight from the jar than it is on ice cream!
I see a disturbing pattern ;}
"I LOVE ANGEL HAIR, BUT HATE SPAGHETTI!!!" ..... WTF?!
Love carrots raw, can't stand them cooked.
For me pasta is pasta regardless of the shape, but angel hair is not my fav, probably because I usually manage to overcook it and it becomes too mushy. I like the ear shaped pasta because it's a cool shape but I also think it's just right for most of the sauces I like.
Egg in Toast: What Do You Call It?
Framed egg. The first thing I remember making in home-ec class in 7th grade.
Pea Greens
When I went out to stake them back up I realized that the leaves really are pretty big and might not be as useful as I thought. I'll see if anyone else has any info and keep hoping for flowers! Thank you swampyankee.
road trip grub?
For some reason a road trip isn't complete for my husband and me unless we have Twizzlers. Never eat them any other time. I know, weird.
What did you get from your CSA last week?
My first pick up is this weekend, I can't wait. This will be my first year. It looks like we will be getting rhubarb, lettuce, onion tops, greens, peas and strawberries. I live in southeastern MA so things are just getting started. I do volunteer at the farm a bit and was lucky enough to help harvest strawberries last week and brought home a ton...plain, shortcake, on my cereal, strawberry bread, strawberry coffee cake, and some in the freezer for later. Yum.
We will also have eggs, local honey and local cheese at times.
I am going to try to go the whole season (ours is 16 weeks) without buying any produce from the grocery store, only my CSA goodies and the Farmer's Market which starts next weekend. I think I am going to have to find a way to make myself enjoy greens in the beginning!!
Summer reading and food: Anyone read these two or suggestions?
I read the Molly Wizenberg book and did enjoy it. It was an easy but entertaining read. And the recipe for the man-getting chocolate cake makes a great cake! I also love Ruth Reichl's books.
Suggestions for Portland, ME? (or near Bath?)
We love Fore Street in Portland (on Fore St). Street and Co. is very good too ( both are in The Old Port), I think they are or were run by the same people. Fore Street has big brick oven with a spit, copper table tops and a lot of local food.
What is your opinion on Pampered Chef products?
I have the chopper and bamboo spoons that I love. I have a few other things that I could take or leave, but given the price I probably should have left them. I don't have any specific problems with the stuff but don't have the same kind of love for it that some people do. But I do love the bamboo spoons.
What would you make with 2 pounds of lobster meat?
A buttery mess of myself.
Pumpkin: *Way* or *No Way*
Way with reservations. If its pie, there needs to be equal parts pie and whipped cream. In everything else I am more forgiving with the gourd.
Pumpkin: *Way* or *No Way*
Waaaayyyyy! Pumpkin is great! And squash in general. I made my signature pumpkin cupcakes already, and experimented with a pumpkin-sage risotto (soooo awesome) and toasted pumpkin seeds with smoked salt (also delicious). I'd love to try making pumpkin ice cream - I was always a big fan of pumpkin soft serve at TCBY when I was a kid. I like pumpkin pie but have never had a SPECTACULAR one. Heck I don't even think I've ever had a homemade one. I might have to do something about that.
I'm planning on making a pumpkin gingerbread (the actual bready kind) with my extra can of pumpkin. I doubt I'll get to it in time to lug it up to my family's for Thanksgiving but...oh well, more for me then! :D
I also didn't realize until this year that pumpkin and dark chocolate is an "unusual" pairing. My cupcakes always have ganache frosting and I've made phenomenal pumpkin chocolate chunk cookies on many occasions that everyone loved (and no one questioned). I think it's a perfect pairing but have uncovered a few people who are nearly militantly against it! So weird.
What would you make with 2 pounds of lobster meat?
@PerkyMac - Thanks! It's also fantastic with crab. Do a small single serving and saute up some vedge to go on the side for a full meal.
Pumpkin: *Way* or *No Way*
In the WAY camp here. I like it sweet in cheesecake, mousse and roll form but I don't have a lot of love for pumpkin pie. I love it savory -- simply roasted, in curried pumpkin soup or in gnocchi. I tried a sage-pumpkin gnocchi at a local Italian bistro this fall and really want to try to make it sometime . . .
Pumpkin: *Way* or *No Way*
Pie - NO WAY
Bread - Way
Ice Cream - No Way
I do think that I've been seeing pumpkin used in more dishes that I remember from years ago.
Mince is the pie for me at the holidays.
Pumpkin: *Way* or *No Way*
Way! Warm pumpkin pie with whipped cream melting on top - I wait for it all year. Also, LOVE pumpkin cheesecake. Soooo good!
Pumpkin: *Way* or *No Way*
WAY!!! I love pumpkin in stewed beans... now I include it roasted in salads, in risottos, in pastas... I love it!!!
Pumpkin: *Way* or *No Way*
@mskitty203087~~Warning....this website is addictive. I had to leave for a long while and just came back. Stayed up way, way to late reading. Serious Eats Rocks!
@dhorst ~~ I've missed you, too! Jerzee enticed me back. Join us on FB pretty please with pumpkin mousse on top?
Another use for pumpkin....buy ay can of already prepared pumpkin pie filling, pour it into the llllittle hole of ay store bought angel food cake (a cook's best friend!), frrrrrost with ay super simple blueberry pie filling, then press corn nuts around the sides for ay pretty li'l decorative edge. Pop onto a pretty li'l pullllate and insert huge candles, but don't lllllight or you could set the cocktails on fire! This is my newest holiday super simple easy dessert for happy homemakers. Cocktail time lllllladies!
What would you make with 2 pounds of lobster meat?
@phenoderr ~~ that recipe sound delicious, with rich man's lobster or poor man's chicken. That went straight to my recipe box. Thanks!
Pumpkin: *Way* or *No Way*
Pumpkin pie is a tradition on Thanksgiving. I have a great recipe, posted below. That said, I have decided not to make it this year. I like to change things up, and not make the same dishes year after year.
1 pie pastry
1–15 oz. can pumpkin filling
4 large eggs, lightly beaten
3/4 cup light cream
7 oz. granulated sugar
1/2 tsp. table salt
2 tsp. finely grated fresh ginger root
1/4 tsp. ground cardamom
4 tbsp. dark rum
Equipment
pie weights, pennies, or 1 lb. dried beans
10” pie plate
10” pie edge shield
Position oven rack in middle position and preheat to 375°F.
Roll out the dough to 12” round. Line the pie plate with the pastry round, flute the edge with your fingers. Line the pastry with aluminum foil and fill with pie weights. Blind bake the crust for 8 min. Remove weights and foil, pierce the bottom of the crust several times with a fork, and continue baking 5 min. or until pastry is set and dry. Cool on a wire rack.
Mix remaining ingredients to make filling. Place pastry–lined pie plate on oven rack. Carefully pour filling into crust. Cover edge of pastry with pie shield. Bake @ 375°F. for 50 min., or until a toothpick inserted in the center comes out clean.
Cool pie on a wire rack for 2 hours before serving.
To serve, garnish with whipped cream.
Cover and refrigerate leftovers. Will keep 2–3 days in the refrigerator.
Pumpkin: *Way* or *No Way*
Way! Anthing pumpkin related ...my favorite is pumpkin cheesecake rather than the pumpkin pie, but I love all the sweets associated with the pumplin like cookies, bars, butter cake and the savories too..like tukey pumpkin chili, stews etc...& like PINKCUPCAKE, I, too, love pumpkin scented stuff-especially candles-makes the house smell so inviting and homey.....
Pumpkin: *Way* or *No Way*
I LOVE Pumpkin. I always tell myself every year that I need to eat it more often through the Fall and not just for Thanksgiving.
Thanks Perk! : )
Pumpkin: *Way* or *No Way*
Prefer squash to pumpkin pie. Tastes pretty similar, but squash isn't as dark or earthy, in my experience. Hard to beat a good hubbard. In fact I think pumpkin may be becoming more popular because Hubbard isn't grown as much as it used to be. It's an enormous squash, though there are some smaller hybrids that have appeared on the market.
My favorite pumpkin thing is a roll up cake with cream cheese filling with candied ginger. King Arthur has a recipe I'll dig out if someone needs it. First had this with mimosas at a Christmas brunch. outstanding.
Pumpkin: *Way* or *No Way*
@mskittywithallthenumbers. Welcome to SE
What would you make with 2 pounds of lobster meat?
Dinner for someone else...but not for me, cuz I just don't like the stuff.
Lobster pot pie
Corn Cream:
3 ears of corn, kernels scraped off
2 cups chicken stock
3 cups cream, room temp
3 cloves garlic, minced
2 shallots, minced
Blond roux
In medium pot over medium heat cook garlic and shallot in oil until translucent. Add 2 Tbsp roux. Add corn, corn cobs, and whisk in chicken stock. Simmer for 10-15 minutes. Remove cobs. Whisk in heavy cream, cook and reduce until sauce coats the back of a spoon. Puree sauce in a blender until smooth, strain through a chinois. Season to taste with salt and pepper.
Dice parsnip, chop asparagus, dice carrot. Bring pot of water to a boil and blanch asparagus. Same pot, add parsnip and carrot with a drizzle of honey and blanch.
Saute whole pearl onions in oil and butter until nearly cooked through.
Slice shitake mushrooms.
Throw everything (including chopped lobster meat) into individual ramekins, or one large casserole dish. Top with puff pastry.
Bake at 350 for 15-20 minutes.
Pumpkin: *Way* or *No Way*
Oh, way WAY! Instead of pie this year I'm making ginger cookie pumpkin ice cream sammiches. YUM! The plate: 1-slice apple pecan upside down cake, spiced whipped cream, and two mini sammies.
Go go pumpkin!
Pumpkin: *Way* or *No Way*
Hi everybody!! First time here. Saw the pumpkin discussion and had to chime in. WAY!!! In a BIG WAY!! Just wait for this time of year and pumpkin spice latte and creamer. Hope we don't go to culinary hell for use of canned pumpkin but the quality is good and it's so much easier you have time and energy to make all things pumpkin. Gotta say pie is my fave!! Happy Thanksgiving!
Pumpkin: *Way* or *No Way*
Is it me or is pumpkin becoming more and more popular? I may be too young to remember, but I don't recall pumpkin being used in so many ways before. It seems like all the fall recipes I've been reading include pumpkin in some shape or form. Maybe someone can provide us with some historical perspective?
Pumpkin: *Way* or *No Way*
I love it. I've stocked up on Whole Foods 99-cent puree cans! Lately I've been making some killer quesadillas with sauteed curried onion, spinach, and pumpkin. Yum!
Pumpkin: *Way* or *No Way*
Turkey...way, dressing...way, mashed potatoes...way, cranberries...way, gravy...wayway, booze...way, football...way, desert...way, more booze...way, more football...way, more desert...way, turkey sandwich...way. Pie...mince.
What would you make with 2 pounds of lobster meat?
I'd make a little Lobster Pig.
Recipe: Hot drawn butter, squeeze of lemon, ME. :-)
What would you make with 2 pounds of lobster meat?
EEK! I would eat some just nice and clean with a little lemon and maybe some melted butter, perhaps a gigantor lobster roll, and if yer willing... what about the French Laundry lobster mac & cheese!!!! Nomnom >
Recent Posts
Help! Why can't I find the Loaded Baked Potato Nachos?
Posted by mrsmoosie, January 31, 2009 at 11:15 AM
Time to start shopping for a new oven...any suggestions?
Posted by mrsmoosie, December 30, 2007 at 2:40 PM
Recent Favorites
Super Bowl Snacks: Loaded Baked Potato Potato Chip Nachos
Posted by Kerry Saretsky, January 26, 2009 at 10:45 AM
Cook the Book: Golden Vanilla Bean Caramels
Posted by Adam Kuban, September 21, 2007 at 2:30 PM
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I love Ben and Jerry's Pumpkin Cheesecake ice cream!! And pumpkin bread and pumpkin whoopie pies. But no so much pumpkin pie, I'll take squash pie instead.