I just went to the grocer to buy kale for tomorrow evening's dinner for 4. Since I had to buy two GIGANTIC bunches, I just don't have room in my fridge for them, so I thought about just going ahead and chopping up what I need and mashing it down as best I can and bagging it. Would it be okay to do that a day ahead or do I need to leave it on the stalks and use this as an excuse to clean out my fridge? I figure I can get rid of a LOT of stalk if I go the chopping route, so it should fit in my veggie bin after that. Help!
I know magazines have been the topic of conversation several times on here, but I haven't seen anything about a publication called Cuisine at Home. I received a sample issue the other day, with a subscription offer. I am still mulling it over, as I am trying to pare down my subscriptions (esp. food-related mags) to those I REALLY will enjoy. It looked pretty good--no ads, and lots of how-to and some pretty good recipes. It wasn't slick and sophisticated, like Gourmet, which I miss, but was a nicely done magazine. Any SE'ers subscribe to it or have input about it? Thanks!
Just read that Tavern on the Green will be closing after Jan 1; I had always wanted to dine there when visiting NY . . . have any of you SE'ers been there? How was it? Are you sad to see it close? I just always hate to hear when a landmark restaurant closes, guess they weren't getting the business lately.
When the holidays roll around, my tastebuds start craving caviar, which usually at some point gets satisfied at a party or get-together somewhere along the way. However, this year I would like to be the caviar-provider at my little neighborhood get-together. The thing is, I know nothing about buying caviar--I see it in the little jars at the supermarket at $6 to $10 per jar; is that the kind I want to buy? I really can't afford the expensive stuff and don't think my guests would care one way or the other.
Also, once I have purchased this delicacy, how should I serve it? I have had caviar pie several times and loved it, also have had caviar on small roasted red potatoes with creme fraiche. Any ideas from you caviar-afficianados out there?
A few days ago I made a batch of carmelized onions to include in a brussels sprouts gratin we had as a side with dinner. However, I overestimated the amount needed and have LOTS of onions left. I hate to just throw them out--any ideas for putting them to good use? The only thing that comes to my mind is pizza . . .
I have just re-discovered my love of goat cheese! The salad I made tonight contained field greens, pears, pecans, pomegranate seeds (which, fortunately, I found that Melissa's packages pre-seeded, so no mess), and goat cheese crumbles and topped it with a pear-honey vinaigrette dressing. Heaven! Tomorrow night, I am making a goat cheese omelette. I've been trying to come up with some other ideas for the future--what are your favorite ways to use goat cheese? It's soooo delish, I just can't get enough!
What is a good way to cook brussels sprouts for people who have had them in the past and say they don't like them? It seems like I have seen different recipes for roasted or sauteed ones, but not sure which is a good one--just wanting to get some opinions of those of you who have prepared them successfully. Wanted to add this to the T-Day menu, amidst much protest : )
Okay, forgive my lack of knowledge here, but how do gorgonzola and bleu cheese differ in taste? Which is milder? I do not like a sharp bleu cheese, so if anyone can suggest a mild type I would appreciate it. Looking to make homemade dressing and/or sprinkle a bit on spinach/pear/walnut salad. Thanks!
How long will smoked salmon (lox) keep in the fridge after the package has been opened? I love lox and bagels with cream cheese for breakfast, but alas the hubby does not, so I am the lone eater here and I tend to throw things out rather than keep them. I have a fear of getting sick on food past its prime. If I knew it would be safe to eat, I could probably finish the package in two weeks . . . would it still be okay to eat? If not, would the smell be off? I threw the remains of some out over the weekend that had been in the fridge (opened) for about 16 days--it didn't smell weird, but I was just scared to eat it. But what a waste!
I am making some gingerbread for a friend for a bridge party she is hosting and wanted to serve it with some kind of sauce or topping. I'm not really a gingerbread person so not sure what tastes good with it, but it seemed Fall-ish. Would caramel be good? Maybe a dollop of whipped cream on top of that dusted with some nutmeg? Thanks for any ideas!
Not sure if this is a problem with my internet service or the SE pages, but every day at some point when I get on SE the topic page will be blank except for the advertising bar across the top. Very frustrating! Then I can get out of it, come back in five minutes, and go back in and there is the page, like normal. The other thing that happens lately is the page will come up okay and then when I click on a topic either the page goes blank or it comes up in a different-looking format. Help!
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