Wow! I love the presentation and combo of cheese/salmon. I will be making these soon for my seafood fest wine dinner I'm hosting here, June 9.
Unshucked are usually thrown on the barbeque and by the time they open they are way overcooked. I prefer shucked and then I am free to cook'um anyway I like. Besides, up where I live, where a great number of the world's oysters come from, we are now allowed to take oyster shells from the beach. Our native oysters are not farmed and the shells usually carry the "seeds" of many generations of oysters to come...
I started a wine tasting/dinner club aptly named The Bacchanals. We have 4 couples that meet each quarter. Once a month would be WAY TOO MUCH togetherness for us! Each couple hosts at their home, gets to choose the theme or menu, and then sends out wine assignments for each course. We have found that 8 is the perfect number to cook and set a table for. When we started, my friend Kathy picked one couple they knew and I picked a couple. That made it much more comforatble because everyone had another couple they already knew. Next weekend is ours to host and I am having a seafood fest. Everything must be homemade and dinners are getting quite elegant. I will be sending out the menu and wine assignments soon!! We have been meeting for over 5 years.
My husband and I are currently in Rome, and dining al fresco is definitely preferred! What's better than eating Italian food and drinking good wine, with the constant flow of humanity providing the show!
Thanks to all of you for your very helpful comments. I am loving this cyber community of food lovers!
We will be in Venice in April. Not so sure I'm interested in Castruara, but am interested in tips about where to head in Venice to find for some reasonably priced, tasty food away from the tourist trap resturants.
What a hoot! I chuckled constantly reading responses. Especially the response about the self-cleaning oven!
For me, I would say pastry of any kind. Fear is not my nemesis....its just.... why bother??? I can buy pastries that are so much better than anything I could conjur. Feel the same way about growing vegetables. That's what the grocery store is for.
I would say 2 months max. If you are talk'in turkey your have purchased already frozen, it should say on the packaging. If you are talk'in turkey that you have purchased fresh, then I'd say 2 months, depending on how you are packaging for freezer. If you're talk'in turkey that you've cooked and are saving leftover, again, I'd say 2 months. Try using a vacuum sealer for your leftovers, or fresh stuff you want to freeze.
God - it's like the 60's again when everyone asked what your astrological sign was......now, it's bacon??
My daughter-in-laws Bohemian family has added saurkraut with dumplings to our Thanksgiving regulars. That being said, I found out the reason they are so good is because mom uses duck fat in them. However, it is amazing how well saurkraut pairs with turkey!
So, where's the recipe? Can't see it in this topic thread!
I really like the idea of the breaded chicken fingers. Found a similar recipe from Robin Miller, Quick Fix Recipes, using an oatmeal based breading. But the ground up taco chips is perfect for picnic/lunch food. Kids would indeed love it and grownups too!
Thanks to all of you for lots of good ideas!
Gosh...I was was just worried about all the sodium that is used in restaurant food.
Thanks for the Chinese sausage comments. They are a staple in my refrigerator because when you need them, you need them bad...for Chinese fried rices and Filipino dishes. They keep well - which is good because I don't use them too often. Worth the trip to your local Asian market.
I agree with NWCajun. Cooking in this cold, damp weather is always enhanced by drinking copious amounts of wine! Being in Seattle, I've been making and vacuum sealing things I can put in the freezer (bolognese, soups, marinated chicken, etc) that I can pull out quickly when the weather finally behaves itself enough to get outdoors.
But I am going to try dmcavanaugh's pasta recipe tonight!
I'm always trying to cram more veggies down my husband's throat too. I like to shred carrots to add to meatloaf, salads, or muffins. Also, I like to keep Kirkland brand (Costco) canned roast beef and white chicken meat. I too, cook from scratch, but these come in real handy for such things as making a quick chicken noodle soup (with lots of veggies) and quesadillas with cheese, chicken and a few spinach or lettuce leaves tucked in.
Canned beef makes really good sandwiches or quesadillas. Good luck!
Help! I continue to try to get domed, snowball-type cookies, but they always come out of the oven flat! What is the secret to getting baked cookies to retain that perky, rounded shape like they look in the pictures??!!$%
Sure hope I spelled that right.....
I'm looking for an appetizer that is a new take using smoked oysters. They now come packed in water, rather than the old standard linseed oil. Any ideas???
I do a lot of entertaining and am always struggling to find simple, but effective ways of garnishing plates of food. Cookbooks that include pictures of the finished plate are very helpful - but does anyone know of a website, book, etc., that is focused on the presentation of food?
I am interested in trying a Peruvian seafood recipe that includes use of rocoto peppers. Not sure I can find any of those in the Seattle area. Any ideas about substitutions or sources for finding these peppers? I understand they are fairly hot and have a unique flavor.
I hate buying a full quart of buttermilk because of a recipe calling for a cup. So, I tried a recipe for making buttermilk at home. Every recipe I find calls for adding white vinegar or even lemon juice to "milk". I tried this using my normal nonfat milk we use at home and was not real impressed with results. By "milk", does one mean whole, 1%, 2% or what??@@#$%
I have a beautiful summer antipasto recipe that is melons with Prosciutto, toasted almonds and crumbled blue cheese, resting on butter leaf lettuce. It is drizzled with white balsamic vinegar and olive oil. I have never heard of white balsamic vinegar and would prefer not to have to invest in it for one recipe. Anyone have suggestions for substitutions?
Family and friends getting ready for our annual trip to Banks Lake for week of sun, fun and water skiing! We are tired of the usual hot links and/or meat/cheese sandwiches with chips for lunches.
Any ideas for something different but easy, that appeals to discriminating adults as well as sunburned, hyperactive, dirty kids?
I got very brave and decided to try blackberry souffles for dinner guests last weekend. All went well until I removed them from the oven to serve we found they were no where near done. So, we had blackberry pudding and guests of course pooh...pooh'd my embarassment.
Despite 3 glasses of wine at the point where I started souffles, I followed the recipe exactly and cooked them in water bath for time specified. My question is: how can you tell when they are done? What should the consistency be in the middle?
fallcityfoodie hasn't favorited a post yet.
thanks - I'll give that a try. Happy Holidays to you!