Chef chefenvy
All Recipes and Posts by chefenvy
Deborah Madison's Eggplant Parmesan">Deborah Madison's Eggplant Parmesan
I am planning to make Deborah Madison's eggplant parmesan for the vegetarians at Rosh Hashanah (it is a favoorite dish, and was requested). The recipe calls for cutting the eggplant into rounds, brushing with olive oil on both sides, and then putting it under the broiler to brown. I am wondering if...
Read moreGetting a Crispy Nice Crust on a Leg of Lamb">Getting a Crispy Nice Crust on a Leg of Lamb
Most of the recipes call for the lamb to be covered during most of the cooking process. I'm looking for the timing and temp to get the really nice crust you get in a good restaurant lamb. Thanks for all suggestions. Reading More May Cause Envy...
Read moreSubstitute for fresh thyme or should I use dried?">Substitute for fresh thyme or should I use dried?
I'm making Molly Stevens Braised celery which calls for fresh or dried thyme. I'm out of fresh thyme but have sage, tarragon, oregano and rosemary. Should I substitute or just go with the dried? TIA. Reading More May Cause Envy...
Read moreMamoul - Dates Semolina Cookie">Mamoul - Dates Semolina Cookie
One of the traditional Arabian Cookies that i like most since my childhood. Again its a recipe from my mom. Best to eat in winters. Dates obviously we all know has countless benefits. Its rich in minerals, natural fibres and Vitamins, the only fruit that is healthy for body, stomach,...
Read moreBBQ Brisket still on the tough side">BBQ Brisket still on the tough side
Reading this discussion helped me out this weekend. I smoked my first brisket, a 4 pounder from Costco. After 5 hrs at 225 degrees I lifted the lid to check the meat and it felt rock hard. Some one here referred to tinfoil as the Texas Crutch,...
Read moreBoiled dry chickpeas, in the frig for 5 days, still good?">Boiled dry chickpeas, in the frig for 5 days, still good?
I took some dry chickpeas and boiled them with the lid on to cook them on tuesday. They have been sitting in the frig for five days. Are they still good to use? They dont have any smell but I wasn't sure how long they typically last for. I just...
Read moreSlow-Cooking Brisket in an Oven">Slow-Cooking Brisket in an Oven
I know this is a really old thread but I didn't see anyone suggest liquid smoke. I season mine with creole, season all, onion powder, garlic powder & anything else that looks good. I put it in my roast pan on the rack with foil under to envelope...
Read moreCorn-syrup substitute for chocolate glaze (for chocolate tart)?">Corn-syrup substitute for chocolate glaze (for chocolate tart)?
Hello dear people— I would love to know if you know of a replacement for corn syrup for the chocolate ganache used to glaze a chocolate tart. I'd really like to have that glossy look the glaze gives, but don't want to buy corn-syrup since I don't use it much. Is...
Read moremelting buttercream question">melting buttercream question
If you know you are going to be serving a buttercream cake in a warm (greater than 80F) or humid location, then having a cake with buttercream is a race against time. Assuming you are smart enough not to put fresh fruit on it (or in it) then the...
Read moreBottled lemon juice">Bottled lemon juice
after thawing i have kept the minute maid lemon juice in refrigerator for several month with no problem. excellent product, i get it at fred meyer. and i have been using the little packets of truelemon to mix in water, i lke 4 packets to a liter bottle. Read more
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude