I made these yesterday and was disappointed in the cookie. I followed the recipe closely but added nuts to the second batch. I found that the cookie was much too "greasy" even after baking it for a bit longer than suggested. The batch without the nuts is even worse. The extra work of browning the butter was not worth the end result. Sorry Kenji; I usually find your recipes to be outstanding. Happy Holidays!
I can't take credit for this as I saw a friend do it years ago but the best use of cranberries, particularly around the holidays, is to just throw some fresh berries in with candied sweet potatoes and cook until they pop. The color and tartness added to the dish is wonderful!
Good question; bad terminology! I don't necessarily require a non-stick coating if the material (hard anodized, aluminum, etc) allows for a nice sear and the food does not stick to it. Thanks!
How about old-fashioned swiss steak? Mine is a b____to prepare but can't be beat afterwards in terms of ease of heating and serving. It just gets better the second time! I trim round steak very well, cut into serving size, pound in seasoned flour (pepper and garlic powder), and brown in vegetable oil adding a touch of salt. Then place the pieces in a large pan with a large sliced onion and lots of fresh mushrooms. After dumping the oil and dabbing the frying pan, deglaze the pan with red wine and then add canned, low-sodium beef broth. Pour this mixture on top of the meat and then add some water to almost cover it. Cover the pan and bake in the oven for about 3 hours at 325 until the broth is thick and the meat is tender.
Walking through Central Park is great. Take in the zoo while you are there. It is small but still delightful. Walk to the Met to explore the wares for sale outside even if you don't go in. Definitely walk across the Brooklyn Bridge for a lovely view.
Thanks Laura. We will hunt it down!!!
My partner hates soggy breading so, by happenstance, I have resorted to the following which has turned out great! Brown the chicken in a dutch oven, remove, and then make your favorite sauce in the same pan(I love first adding onion, garlic, a diced poblano and red pepper with a bit of crushed hot pepper flakes). Put the chicken back in the pan and simmer for 20 minutes or so. When ready to serve, remove chicken, put a bit of sauce on top, a slice of cheese, and then sprinkle good bread crumbs on top. Place under the broiler until the crumbs are brown and the cheese is melted. You won't miss the breading and the chicken is delicious.
Hey Willaelise! Funny to read the posts of so many neighbors! I'm in Altoona. Here, we have Wegman's envy! However, you should know that an Aldi's is being built beside Lowe's just off 99.
An Accu-sharp knife sharpener which I absolutely love for its ease in use and sharp edge and a Bodum milk frother which is a complete disappointment. It is the battery-operated one with the plastic body. You have to hold the button down manually to operate and it barely froths the milk after holding it down for twice as long as recommended. My old manual model puts it to shame. Bodum should be embarrassed to apply its name to this product.
RE the beer/cheese dip: I used to make this frequently but used the sharp cheddar cheese in the "barrel" and 1 clove of garlic. For serving, cut the top and center from a round of dark rye, cube the bread removed, place the dip in the center of the bread and then place it on greens with the cubed bread to dip.
I have recently made a very easy and well received dip with two flattened squares of cream cheese (have used low fat, no-fat and soy varieties), one topped with hot pepper jelly and the other with Honeycup mustard and served with crackers.
Thanks to all for your thoughtful comments! The recipe does add a small amount of corn syrup. I tried very hard not to overcook as this was the problem the first time. I did, however, stir it constantly so maybe this was the problem.
If you like candied sweet potatoes, throw in a cup of fresh cranberries about 5 minutes before serving and cover until the berries are soft. The combo of sweet and tart is great as well as the added color.
This was my first stab at bulgur wheat. I thought I would try this recipe because I love sweet potatoes and it looked so healthy. Unfortunately, I could not get past the taste of the wheat which I really disliked. This was not a keeper for me.
If you are looking for super-easy and reliably delicious, toss the sprouts and a thinly sliced red onion with olive oil. Roast them at 450 until beginning to brown and then drizzle with apple cider vinegar before serving. I use Hanover petite frozen sprouts whole or fresh sprouts which I usually halve.
If you would prefer the skillet method, cut them in half and lightly brown cut side down in butter or oil. If they are not yet tender, just add a bit of water and cover to steam until water evaporates. Mix about a tablespoon of coarse mustard with @ 1/3 cup of cream and then add to skillet to coat sprouts before serving.
You need to season both of the above with salt and pepper before cooking .
This thread belongs on twitter!
Everyone raves (including me) about the guac made to order at a place in Mexico. You can watch him make it with traditional ingredients until he sneaks into the kitchen, adds something, and then comes back to serve. I am almost certain that the "something" is either vegetable oil or olive oil. It is still chunky but has a very creamy and wonderful texture. So.....don't knock it until you try it!
I recently used lemongrass for the first time in a tsai spareribs recipe. It called for slicing the white end into rounds and then putting them into the food processor with the other ingredients. No problem whatsoever. the ribs were excellent and I noticed no pieces of lemongrass on the meat.
To clarify, the above post should state 1/2 Cup of sugar! My brain is lagging behind today.
Here's the recipe for the best I've ever had which is also rather simple. Whisk 1/2 C vinegar, 1/2 sugar and one egg. Bring to boil to thicken. Cool slightly and then mix with diced potatoes. (Similar to the pickle brine effect). After mixture cools, add diced celery, egg, onion and whatever else you prefer. Complete by mixing in dollops of Mayo and sour cream in @ equal amounts until desired consistency.
I freeze it until I am ready to make soup. It is quite easy. Just throw in some vegetables (I usually use broccoli) and some leftover chicken or turkey. You can throw in pasta as well. The gravy base makes it taste terrific.
Excuse my lack of humility but I have not tasted better than my own! I don't follow a specific recipe but it generally is as follows. Mix lean ground beef, 1 pkg. Jimmy Dean regular sausage, diced onion, diced celery, eggs, uncooked rice, a bit of milk, salt and pepper. Fill cabbage, put any extra cabbage on bottom and top of pan and cover with crushed tomatoes. Cover with foil and bake at 350 for several hours. It is almost impossible to overbake. I put in a crockpot to serve at parties.
We had lunch on our patio at a resort in San Vito Lo Capo, Sicily, looking out onto the sea. We bought local bread, cheese, olives, and grapes from the little grocery on site and had a bottle of wine from a local vineyard. It was truly heavenly!
I make a batch of rice krispie treats and pat half into 2 pie plates, fill with softened ice cream and then decorate as desired. The rice krispie crust tastes so good with the ice cream. Make sure to remove it from the freezer for about 10 minutes before cutting.
If you are making candied sweet potatoes, throw the cranberries on top and cover during the last several minutes before serving. They are a delicious contrast to the sweetness of the dish and also look great!
I know this is blasphemy but I use a brownie mix, usually Duncan Hines, to which I add a large amount of chopped walnuts and sprinkle chocolate chips on top. I have not made nor have I eaten better brownies, my friends all ask me to make them and they are so easy in a pinch.