Cook the Book: 'Giada's Kitchen'
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The Ten Most Recent Comments By nosillak
Sweet Potato Dishes?
I make a variation of shephard's pie with ground turkey breast and sweet potato....sooo good!
Egg White/Substitue in Quiche?
Egg Beaters is a great sub in quiches or frittatas, especially if you're serving a lot. I have to serve breakfast for 100 about once a month, and Egg Beaters is my standby.
Win Tix to the SWEETest Event Ever at the New York City Wine & Food Fest
An espresso and a tiramisu at Ferraro's or the salted caramal gelato at Otto....or maybe the affogato....or both!
Dipping Sauce for Grilled Shrimp
I make an Asian aioli that is great with shrimp. In a food processor, combine 1 cup mayo, 2t lemon juice, 1t fresh minced ginger, 1/2t minced garlic, 2T chopped scallion, 1T soy sauce, 1T cilantro, 1/2t sesame oil, and salt and pepper to taste. Give it a good buzz and serve as a dipping sauce. I liked to marinate shrimp in some lime juice, canola oil, salt, pepper, and garlic, grill them, and serve them with the aioli on the side.
What Would You Do With 8 Unripe Local Tomatoes?
Why don't you roast them? Cut them in halves or quarters, depending on the size, drizzle with olive oil, salt, and pepper, and bake them off at 350 for about 45 minutes. Whatever sugars are in the tomatoes will caramelize, and it helps to fake some flavor out of unripe veggies.
Roasted tomatoes are great in soups and sauces!
Hospital food really sucks!
Hope you're feeling better! Your best bet for decent eats in a hospital is to find out where they do the staff feedings and pick something up (or send someone to do it for you!) there. Dieticians carefully monitor fat, sodium, and calories (i.e. all the good stuff) for patient meals, but most facilities are much more liberal when it comes to what they offer the staff.
Hopefully, no one will have to take this advice anytime soon!
Need some Dill recipes
I grew up in a Polish household (think My Big Fat Greek Wedding with kielbasas and polka), and dill was as common in our food as salt and pepper. I love it in chicken and tomato soups, in cucumber salad, mixed into tuna or egg salad, or tossed into salad greens. I also like to poach salmon in a little bit of water and white wine and top it with a cold cucumber dill sauce. I've made veggie and herb frittatas with it before too.
Have you ever had a cheddar dill scone? I'm not much of a baker, but I am a big eater of those green-flecked cheesy bites of deliciousness.
Irrational (or rational) food prejudices you have had or have
I WILL NOT eat round meat (i.e. bologna, olive loaf, liverwurst, etc.) I've never seen a round animal, and until there's a pressed ham with feet grazing in some pasture, I'll stick to grilled chicken or roast beef on my sandwich.
Restaurant recommendation for Wilmington/Newark, Delaware?
If you're going to be in Newark, try Cafe Gelato, on Main Street. If you go early enough (before 9pm), you'll be able to avoid the drunken college crowds on the street. I've never had a bad meal there, and the gelato is to dieee for. Even better, check it out for Sunday brunch. I swear that it's the best brunch on Main Street.
In Wilmingon, Mikimoto's has great sushi and cocktails. It was usually out of my price range when I was in college (UD '06!), but it was my go-to when my parents came to visit and were footing the bill!
Responses to Comments by nosillak
Cook the Book: 'Giada's Kitchen'
I like a spaghetti sauce the way my mom made it: tomato sauce, stewed tomatoes, italian spices, hamburger and mushrooms.
Cook the Book: 'Giada's Kitchen'
My favorite is a simple homemade sauce with fresh heirloom tomatoes, basil and garlic.
Cook the Book: 'Giada's Kitchen'
The contrary part of me wants to say 'carbonara,' but that's not really a sauce, and it's not really my favorite. Honestly, it's a simple beef ragù with lots of garlic and some black olives.
Cook the Book: 'Giada's Kitchen'
oven roasted tomatoes from the height of summer, garlic that was roasted with the tomatoes, red wine, oregano, simmer a little, blitz and toss with some great pasta, drizzle with extra virgin olive oil. dinner is served.
Cook the Book: 'Giada's Kitchen'
I enjoy the simplicity of onions, garlic and corriander in olive oil over pasta. topped off with parm and your good to go
Cook the Book: 'Giada's Kitchen'
My mother's homemade tomato sauce -- extra clumps of tomatoes with fresh basil stirred in, and with the finishing touches of my father's "special seasonings" (aka salt & pepper)
Cook the Book: 'Giada's Kitchen'
I like a good creamy sauce, but it's hard to beat tomato, so why fight? A creamy tomato sauce is definitely the way to go.
Cook the Book: 'Giada's Kitchen'
Olive oil, fresh tomatoes, basil and red pepper flakes.
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