I was in the ethnic market this weekend and picked up a jar of tamarind paste for a stocking stuffer for my uncle I remember Lynne Rosetto Kasper saying how wonderful the stuff was, but now I can't remember what to use it for, and I'd like to add some suggestions to the jar for him. (Plus then I'll know what to use my own unused jar for!)
My brother-in-law is a vegan and does most of the cooking in their household. My sister, a proclaimed flexi-tarian, has requested something with bacon for our Christmas Eve appetizer-palooza. What shall I make her?
My go-to is bacon wrapped dates, but I've done that a lot and am looking for something different. Thanks!
I've been brainstorming for a good gift for my widowed 87 year old Father-In-Law. This morning, I had the brilliant idea to ship him some homemade frozen dinners, since he rarely cooks for himself. He's in Phoenix, we are in Chicago. I've got some ideas for things to fix and freeze and can manage to cook them this weekend, but has anyone shipped anything like this?
My thought was dry ice + a styrofoam cooler, I think I've been shipped pizza like that. I was thinking of investing in a vacuum sealer, if necessary. Otherwise it would be foil pans in ziploc bags. Suggestions, please?
Oh, and if you are interested here are my freezable dinner ideas:
Stuffed shells marinara
Turkey, gravy & stuffing
Chicken & dumplings
Beef & Barley Soup
Chicken Pot Pie
Husband roasted a turkey breast on the grill last night. He did not use a drip pan (!!??) to catch the drippings and we are left gravy-less. It wasn't such a big deal last night, but now with the leftovers, I am craving an open-faced turkey sandwich, smothered in gravy. Can I make gravy without drippings or will I be forced to buy some at Boston Market?
Husband has declared appetizer night for Saturday night dinner, in front of the fireplace. I had the foresight to make and chill extra polenta this week to fry up into squares as the base of some delicious little bite, but can't seem to think of any topping except mushrooms. Any suggestions?
One of my favorite weeknight dinners is marinated, baked chicken. I mix together a few ingredients in the morning (right in the pan), toss in the chicken (thighs for us) and refrigerate. Once I get home, I chuck the pan into the oven and go walk the dogs. 45 minutes later, dinner's done (well except for figuring out some veg).
What are your favorite marinades?
My aunt is hosting a post-wedding get together for the out-of-towners, after her daughter's afternoon wedding (yes, she is crazy, but its' daughter #3 and there is no discouraging her from this plan). She's looking for some relatively easy cocktail nibbles she can make on Thursday and just heat up and and/or serve on Saturday evening. I'm coming up blank - what have you got?
After spending an eternity in the 60's, Chicago weather has finally come around to summertime. High's in the '90's with the heat + humidity index reaching 100+. When it's too hot to cook anything, what do you eat?
We're having 12-15 for Father's Day and in the interest of doing something different and relatively economical, I'm having a BYO Steak and Potato Bar. Everyone brings their own steak, we provide the grill, baked potatoes and gourmet toppings - plus a green salad and ice cream sundae bar for dessert.
For the steak toppings, I've got
and truffle butter (if I can find some).
What else would you top a steak with?
Niece's graduation means family reunion weekend. We're hosting 20 (or so) for a Friday night BBQ. I wanted something a little different, but not radically for the unadventurous eaters. Here's what I've got so far, and yes, I am an "envelope-pusher"
Grilled lemon-garlic chicken thighs
Grilled lemon-garlic lamb kabobs
Ina's tomato-feta salad
Skordalia (if I get crazy)
Grilled Pita breads
Rhubarb Crisp (yeah, it doesn't follow the theme, but I promised my Brother-in-law I'd make some)
Too much? Not enough? Comments, please.
I asked my sister to bring a lemon tart for Easter (she's the baker, I'm the cook). She says she's up for it, but whenever she makes a lemony dessert (tart, curd, meringue pie), the lemon always ends up with a metallic taste. Now that she mentions it, I have to agree. Is it because she uses metal pans and bowls? Is the acid in the lemon reacting with the eggs? Does anyone have any clues how she can avoid this?
We'll be in NYC (from Chicago) this coming weekend. I'd like to visit the Union Square Greenmarket on Monday morning. Husband is less enthusiastic What can I entice him there with for breakfast - we can eat breakfast there, can't we?
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