All posts in Recipes
Food Safety: Storing Raw Garlic in Vinegar">Food Safety: Storing Raw Garlic in Vinegar
Hi, everyone! I'm new here and have been checking out the forums. Love what I have seen so far. I hope this question is not to basic. I did some googling, and not quite sure I have seen a safe answer to my specific question. I want to make...
Read morewhat is your best special ricotta dessert? (and recipe if you have it)">what is your best special ricotta dessert? (and recipe if you have it)
planning a fall family dinner - has to be special. thought about a ricotta dessert. i once saw a baked lemon ricotta and also was thinking about a ricotta cheesecake we had once long ago that oozed egginess. but up for all ideas. thanks...
Read moreSuggestions and Tricks to put together a polished professional meal.">Suggestions and Tricks to put together a polished professional meal.
I enjoy having guest for meals but I would like to develop a system where I am able to get everything done so that I am not going crazy at the last moment. I am able to do a lot of the preparation in advance but I find it...
Read moreMr. B's BBQ shrimp recipe? (New Orleans style)">Mr. B's BBQ shrimp recipe? (New Orleans style)
Recently left our beloved NOLA for Houston. Went to Galveston and bought 10 lbs of jumbos bc Houston has terrible seafood. Came back and made your dads recipe and defrosted our last loaf of Nola French bread. Awesome and reminds me of manales. Huge compliment from a Nola food snob....
Read moreSemifreddo">Semifreddo
Anyone out there have a killer recipe for vanilla cream or mascarpone cheese semifreddo? I had an amazing one recently - it was on a thin, dense brownie base. Reading More May Cause Envy...
Read moreover worked biscotti dough">over worked biscotti dough
I tried a new recipe for biscotti and the raw dough was way too sweet! So in an attempt to correct this I added more flour, egg and milk. I ended up working it too long in the kitchen aid. I want to freeze them and bake them later...
Read moreCan I freeze a Mayo based cheese spread">Can I freeze a Mayo based cheese spread
As bushwickgirl comments, it may be saved from a broken emulsion by blending. I want to add a secret trick that increases your odds of a decent result - what you do is separate some egg yolks (number depending on amount of thawed broken mix to fix), blend that...
Read moreA Simple Syrup Question">A Simple Syrup Question
I was flabbergasted at the fact that my simple syrup, kept in a cupboard, developed a mold so quickly. Knowing that sugar retards bacterial growth i thought it would have a hugely long shelf life. Kept in the fridge I have kept it clean for 6 weeks or so (I...
Read moreMelon Gazpachos">Melon Gazpachos
I've tried a watermelon gazpacho that was okay, really more meh; and looked at a bunch of recipes online which all seem pretty much the same. Also seen the Bon Appetit cataloupe gazpacho which we had at someone's house. Again, okay, more meh. People out there, anyone have a really sit-up-and-take-notice recipe...
Read moreCooking with fresh cherries">Cooking with fresh cherries
I want to make a cherry crisp. When I've made peach crisps there was too much juice. If I coated the cherries with a mix of cornstarch and sugar, would it thicken while it was cooking? And if so, how much should I use? I'm not much of a baker,...
Read moreAbout 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