Will it work? I've used whole milk and 2%, which both work, but I never tried 1%. I have a ton of 1% milk and some heavy cream, but no whole or 2%. Maybe if I put some cream into the 1%?
What's everyone making for dinner tonight? I'm not sure yet myself...maybe you all will inspire me!
I'm making paneer and my milk just won't separate. I use 1 gallon of milk to 1/2 cup lemon juice...bring milk to boil, turn off heat, add juice, turn heat back to low until curds form. Drain, rinse and press.
I've made it this way a billion times and today, it just won't go! I really don't want to waste a gallon of milk...
This is new, started about 6 months ago. I've never had a problem with meat before, but it's really starting to gross me out. I used to love my steaks rare/med rare, now red meat has to be at least medium. I can barely stomach chicken... tonight I made a beloved whole roasted chicken, and I have a vision of this clump of fat in my head that's literally making me sick. Pork isn't too bad, but I'd still rather not eat it.
The problem is I don't know where to even begin becoming vegetarian, or even if that's best. My husband is a carnivore, but I suppose I could just cook him a piece of meat to go along with whatever I make.
Maybe what I need is some sort of "meat lite" diet? I'm a chef, so I would still need to taste things that contain meat, or meat products, like stock and such. I also have a lap-band, so I need to still have a healthy diet, not just subsist on cheese sandwiches.
Am I going crazy? I'm 38 years old, have loved meat since I was a baby! Has this happened to anyone else? I'm really quite a bit freaked out here, this just doesn't feel normal.
We're going to radio city tonight and don't know where to have dinner. Looking for something casual and not terribly expensive. We love most kinds of foods, aren't afraid of something new...just don't want to stray far from rcmh. Any suggestions for late night are welcome too!
I have my jar of asafoetida in a ziploc bag, but can still smell it whenever I open the cupboard door. Any suggestions on where/how to store it? Bury it in the backyard? lol
I bought way more serrano peppers at the farm market today than anyone could use in a week! But they were so pretty and I couldn't resist.
Think I can chop and freeze them? What would be the best way? Ice cube trays with water? Or could I just chop them and stick them in freezer bags?
I have four giant ripe mangoes in the kitchen staring at me! Anyone have any ideas what to do with them besides peel and eat? No shellfish please, I'm allergic. Thanks!
I have to have testing done at NYU medical center (1st and 30th) and will have couple of hours in between testing and a doctor's appointment. Are there any little lunch places around there that wouldn't mind me taking my time? I would like to stay close by in case I have to go back to the hospital sooner.
Ok, so I've been recruited to cook breakfast on Thanksgiving morning for 10 starving high school kids and one giant hubby before they go out to tape the yearly football game against their rival team.
The breakfast will be at our house, so I will have access to all of my equipment, such as it is. The palates seem to be somewhat adventurous and most are good eaters. I'd like to be able to enjoy most of the meal with them.
I was thinking maybe sausage gravy with biscuits, a fritatta (I'd love some ideas, especially unconventional ones), bacon done in the oven. Any breakfast casseroles? Don't want to stand at the stove doing pancakes. Has anyone tried the overnight French toast casserole in Sally Schnieder's Improvisational Cook?
I'm open to lots of ideas. After my chocolate peanut butter crispy bars (now named Muerm Munch - our last name is Muermann), I have a high bar set ahead of me!
Is anyone else missing about 10 - 15 pages of their Bon Appetit magazine this month? The section after the women chefs is just a repeat of some of the middle pages of the mag, upside down. For the first installment of a subscription that I've been waiting for for months, I almost cried when I realized that most of the recipes I wanted were missing! lol
A standard in almost every home cook's repertoire, the chicken dinner tends to lean toward the banal and un-exciting. Fortunately, we've compiled the best versions of all the standard chicken dishes, as well as a few unconventional ones that will restore poultry's dignity in your kitchen. From mole to tikka to buffalo wings, and more.
These nutty brown butter crêpes are the perfect base for a myriad of recipes.
Crunchy cornflakes add a crisp, crackly texture to the already awesome combo of chocolate and peanut butter. And what makes these bars even better? You don't have to turn on your oven to make them.
New York Indian chef Floyd Cardoz shares his recipe for butter chicken, also known as chicken tikka makhani.
For those of you who aren't into the chocolate overload aspect of the famous Tunnel of Fudge Cake, I have configured a sweet counterpart: the Tunnel of Penuche Cake. If fudge is the inspiration for the original, penuche (a "blonde" fudge made with brown sugar, butter, milk, and vanilla) is the muse for this honey-hued variation.
Philadelphia Butter Cake is almost indescribably rich: if you can imagine Gooey Butter cake but minus the cream cheese, and with a base that is somewhat like a crushed, compressed danish, you're getting the right idea.
This is a light and refreshing mousse pie made with mango puree, which you can make using fresh or frozen mangoes pureed in a blender, or with puree purchased from the store. Unlike many mousses, this one contains no egg whites and relies on whipped cream to give it volume and gelatin to stabilize it. I love serving this pie in the springtime, when mangoes are at their peak.
This Eggplant Romesco Rigatoni treats the meaty eggplant well, roasting it with onions and peppers before blending it with tomatoes and toasted almonds for an amazing pasta sauce that just to happens to be vegan.
On a Friday at just around beer o'clock, you want your fried chicken to have just a bit more... something. Flavor. Oomph. Whatever you want to call it. Here are seven recipes for seven different dipping sauces, each one with seven ingredients or fewer, designed to come together in seven minutes or less with absolutely no cooking.
This is hands down one of my favorite cookies ever. Back in 1998, when I was still the pastry chef at The White Hart Inn in Salisbury, CT, I eyed a recipe for Triple Chocolate Cookies with Pistachios on the last page of my Gourmet magazine. A chocolate cookie studded with semisweet chocolate chips, white chocolate chunks, and pistachios. Um, yum!
The Indian anda bhurji is a riotous mix of colours, spice and flavours that's laden with butter and character. It's served with a dollop of butter and local loaf bread that's lightly toasted in the heat of the pan that the eggs were cooked in.
Robed in a rich sauce of cream, blue cheese, and whole grain mustard, the sprouts are cooked down gratin-style under a blanket of Parmesan.
This recipe is my attempt to re-create the original version of this pie from the Brooklyn pie shop, Four and Twenty Blackbirds. It comes pretty darn close to replicating the original, which features a flaky all-butter crust, a layer of rich ganache, and a layer of gooey oatmeal that gets all caramelized and crisp on top.
For those who can't bare to choose between a blondie and a brownie, there's a dessert that perfectly marries the two: the By Cracky bar. Second prize winner in the 1952 Pillsbury Bakeoff, the By Cracky Bar was the genius creation of fifteen-year-old Yvonne Whyte of New Bedford, Massachusetts. For her efforts, young Miss Whyte won $2,000, a GE electric range, an electric mixer and the undying gratitude of dessert lovers all across the country.
This thick, creamy tarragon and basil dip and dressing is giving a green buttery oomph with blended avocado. Great for salads, but even better for crudités and shrimp cocktail.
Just right for birthdays or other special occasions, this Old-Fashioned Cake is a perfect balance of moist bittersweet chocolate cake and marshmallowy icing.
Here's a quick-fix dessert that doesn't taste like desperation: chocolate cake prepared in a mug, in the microwave. With a consistency something like a steamed pudding, this chocolate cake might not rival a French chocolate cake in sophistication, but nonetheless holds its own as an easy convenience dessert. And should you find some ice cream or whipped cream to top it with, well, all the better.
The flavor of this pudding changes dramatically depending on the ingredients used. Skim milk makes a pudding with the lighter taste and texture of the "low-fat" puddings where as whole milk gives the full flavor of the original. High end fancy cocoa powders like Valhrona will result in a really dynamic, flavorful chocolate pudding, whereas grocery store staples like Hershey's will have a simpler flavor more in line with the taste of the pudding you remember.
Instead of Rice Krispies treats, many Latin Americans grow up eating these (no-bake!) clusters of cereal, sugar, and sweetened condensed milk. At a glance, the recipe appears too sweet, but the burnt sugar adds nuance and complexity to these irresistible morsels.
These pickled Brussels sprouts include garlic, bay leaves, peppercorns and mustard seeds and are wonderfully zingy.
There are a couple of distinct advantages that canned beans have over dried, but there's one major disadvantage: flavor. Here are three easy soup recipes that pack flavor into canned beans, and can be made in under 30 minutes.
This recipe updates a church potluck favorite to salty sweet heights. Using autumn's apples, this dessert dip tastes better than the sum of its parts. (You can do without the caramel bits if you'd prefer your apple dip old school.)...
All cranberry and pine, this would be an excellent holiday punch, light but complex and with distinctly winter flavors; I like that the cranberry flavor comes from a liqueur rather than just juice, keeping that intense tart flavor without diluting the drink.
The Leaf Peeper celebrates Vermont, bringing together the appley sweetness of ice cider with the buttery caramel notes of Vermont Gold vodka, which is made from maple sap. Maple syrup and a pour of hard cider balances the flavor. This cocktail, which works equally well as an aperitif or an after dinner drink, is basic in execution but complex in flavor.
This grapey gimlet from Gramercy Tavern is a perfect use of the fresh Concord grapes that you might find at the farmers' market.