mayo, ketchup and wostershire. i.e. steak sauce w/mayo. i.e. creamy steak sauce. i put it on my burgers.
the galloping gourmet~
Sharp knives, check. Microplane, check. Tongs, check. And all the other stuff people said, but I can't believe no one said ramikins,. I can't get enough of them. (Out in the woodshop my husband says you can't have enough clamps.) I say in the kitchen you can't have enough ramikins. When I'm doing my mise en place for a recipe I have them all lined up like little soldiers. Love, love, love me some cute little ramikins all lined up and filled with great things for my recipies!
on regular pancakes: butter and or peanut butter & maple syrup
on corn fritters: cinnamon sugar and butter
on blueberry pancakes: butter and blueberry syrup
pasta bar. 1 type pasta, like penne, 3 sauces. 1 red vegan, 1 red meat, 1 alfredo. salad. m/balls/saug on side. bread. bday cake
i've melted the chocolate for coating using the heating pad method and it works really well, but takes forever. start it early. also helps {per alton brown, and he's right) use an ice cream scoop, aka disher. dip it in the melted chocolate, drop in the truffle, click the handle a few times to turn the chocolate and lift it to your rack to harden. this is the one thing that helps keep the mess down and does a good job of coating, too.
my fave addition is cyanne pepper to my truffles.
i looked up popover pans and to me they look just a little different than cupcake pans in that they are a little deeper, slightly narrower and are separated more or less from each other except just at the rim. I believe this is for more even heat distribution.... with that said, I don't see why you couldn't make them in a cupcake pan.Maybe increase your oven temp 10 or 15 degrees. (note if you google popover pans you can get one at target for under $20).
The batter looks a lot like yorkshire pudding batter, which i only recently had great success making. I think it was a combination of having my batter at room temperature, having the oven really hot and letting it get very, very brown and crispy on the edges.
Alton brown has a recipe for popovers and he stresses having your ingrediants at room temperature. Here it is.
http://www.foodnetwork.com/recipes/good-eats/basic-popover-recipe/index.html
good luck
funny, my menu is almost identical. I made 2 cheesecakes between thanksgiving and now so we're cheesecaked out. It was a toss up between something dark dark chocolate or something a little less rich, so it's going to be mixed berry pie and vanilla bean ice cream. it's highly likely ganache will make it's way onto the table, (somehow) to put on the ice cream... there! all set.
btw, somewhere on here i read, or followed a thread from a talk topic to yorkshire putting recipe. the last part of the instructions were to pour the whole batch of batter into a wrought iron pan and bake away. I can't find it anywhere and should have bookmarked it... If anyone sees that thread can you link me? Please and thanks, happy holidays, everyone!-
buy them canned, unless you have a very reputable vendor. they need to be kept refrigerated from the time they are picked or they begjn to rot inside, and you can't tell. then you get them home after paying $8 - $12 / pound and get rotten chestnuts and don't find out till you're ready to begin cooking. Which is so not the time i want to be running back to the store.
1. type type it in.
2. scan and past it to a website like photobucket and post a link to it here.
olive oil & oregano
sorry, i make the same old one, but not with rolled dumplings. i use a homemade southern biscuit recipe dropped into the stew. cook 10 min uncovered and 10 min covered. they come out like big fluffy yummy dumpling balls over which we put the stew. so good. but still, same ole, same ole.
gateau st honore
Here is the BEST Crumb cake recipe of all time. I think I saw a guest chef make it on a Martha Stewart show one time and had a helluva time looking it back up when i went searching for it. When you make this cake you will be completely disappointed how little batter is in the cake pan. It barely covers the bottom of the pan and i was worried at first. It's ok.
New York Crumb Cake
Cake:
1 ½ cups self rising flour
½ cup granulated sugar
½ teaspoon salt
2 tablespoons canola oil
1 large egg
½ cup milk
2 teaspoons pure vanilla extract
Topping:
2 ½ cups all-purpose flour
1 cup packed light-brown sugar
1 ½ teaspoons ground cinnamon
1 cup (2 sticks) unsalted butter, melted and cooled
1. Place rack in center of oven, and heat oven to 325°. Lightly brush a 9-by-12 1/2-inch baking pan with canola oil, dust with flour, and tap to remove excess. Set aside. In a medium bowl, sift together 1 1/2 cups flour, granulated sugar, baking powder, and salt; set aside. In a second bowl, whisk together egg, milk, canola oil, and vanilla. Using a rubber spatula, fold dry ingredients into egg mixture. Spread batter evenly into prepared pan, and set aside.
2. In a medium bowl, combine remaining 2 1/2 cups flour, brown sugar, and cinnamon. Pour melted butter over flour mixture, and toss with a rubber spatula until large crumbs form. Sprinkle crumbs over batter.
3. Transfer pan to oven, and bake, rotating pan after 10 minutes. Continue baking until a cake tester comes out clean, about 10 minutes more.
4. Transfer baking pan to a wire rack to cool. Dust with confectioners’ sugar. Using a serrated knife or bench scraper cut into 3-inch squares. Store in an airtight container for up to 3 days
maybe another dozen or so eggs. 36 eggs for 30 people is just over 1 egg p/person. maybe make another dozen mini cinnamon rolls too. 24 won't give each person one and if they're mini's,i.e. bite-sized people will be milling around popping them like snacks.
+1 @Phenoderr 350 or 375 is good.
did this for 150 people last april. cooked the pork 2 days ahead, cooled, wrapped and refrigerated the pork. saved all the jus separately. day before event sliced all the pork and put it in disposable chafing dishes and wrapped well and refigerated. day of; brought jus to a boil for a few minutes, poured it over the cold sliced pork and covered the pan with tin foil. put into the oven for about 15 minutes to reheat and served. came out great.
i think if you made 4 way chili you wouldn't win. they just had chili. simple as that. i love 4 way chili just so you don't think i'm chili bashing. for the ravioli, i'd go with pre-cooking the ravioli at home then borrowing the ele. skillet to bring the dish to it's final culmination. for sure only cook it al dente and really dry it well to travel. i'd go so far as to layer the raviolis between wax paper.
a sunday roast joint of lamb with garlic and rosemary, a pan of parslied new potatoes, something grean like spinach or asparagus or grean beans and great big family around the table to share it with.mmmm and chocolate cake.
"Do I redo with 1/4C chips? [YES] No chips? [NO] Go back to the oven (last year's was a hit, and I don't think anyone would mind a repeat)?" [YOU CAN'T ARGUE WITH SUCCESS]
sometimes i do a small dice of raw potatoes S & P and fry till golden in a wrought iron pan, remove from pan and carmalize LOTS of onions (as suggested already). Toss the whole thing together and brown up a little more. I think they're just awesome like this. Sometimes if i have a quantity of baked potatoes left over, i'll slice these up and do the same. I never cook the onions from a raw state in with the potatoes, they just come out soggy and not carmalized and everything sticks to the pan. +1 @ CJ McD on not stirring till the first layer (bottom) is good and golden.
i make the black bean and corn salad too, but i like to add lemon juice. the acid just wakes the whole thing up IMHO.
i need a couple more neighbors so i can expand my farm. most of my friends think it's too dumb to waste time on. want to by my neighbor?
i tried to buy a pumpkin today at the store. want to try to make a pumpkin pie, all from scratch, but they were out. is the season over?
I'm making a white cake that doesn't use yolks so I'll have 16 egg yolks left over.
My question is will they freeze for something down the road, like an ice cream base, a creme englese, bread pudding, hollindaise? I think I'll freeze them in increments of 4.
Thanks !
We're going to friends later for a 5 PM Turkey Day Dinner with all the trimmings. I'm bringing an appetizer and the cranberry sauce. (no not canned!) So I thought I'd make OH and me a 'mini' turkey dinner tomorrow just so we'd have leftovers. I bought an 11 lb turkey and this morning I'm having a cooking jones. I just can't stand not cooking anything today, so I figured I'd cook our turkey and simmer the giblits for gravy for tomorrow. Just maybe have some sandwiches for lunch, mmmm who can resist picking on a freshly baked turkey?
Well, here's where the "I GOT ROBBED" comes in. NO TURKEY NECK was in the bird, just a measly packet of giblits w/heart and liver. WTF? What am i supposed to simmer for the gravy? Bastards!
I managed to wrangle off that 3" portion of the neck remaining on the bird, stole a little skin from the flap that hangs down over the breast/neck opening, cut off the wing tips, grapped that little chunk o fat hanging out around the leg openings and put it all to simmer with a quartered onion skin and all, the tops off a head of celery, a cut up carrot, some sage and parsley from my herb garden, salt and pepper. I guess i'll make the best of a lousy situation.
Should I take my receipt back to the store and say I was robbed? Do you think I'll get a refund? What would you do?
call me a snob, but...
1. Spam
2. Velveeta
3. Cream of anything soup
4. Margarine
5. Cool whip
6. Miracle whip
7. Canned stock
8. Bottled salad dressing
9. Bouillon cubes
10. Bisquick
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grasshopper pie
grasshoppers (the drink)
pink ladys (the drink)
brandy alexanders
Red Velvet Cake
Beef Wellington