Archive for January 2014
Best way to knead bread dough if recipe calls for stand mixer and I don't have one..">Best way to knead bread dough if recipe calls for stand mixer and I don't have one..
I can think of a lot of reasons for using my new Cuisinart stand mixer. Firstly, for us seniors it enables us to make bread. We have less strength in our hands and some of us have arthritis. Secondly, it is more fun! Also, has anyone tried the...
Read moreBlack eyed peas/Hoppin' John">Black eyed peas/Hoppin' John
O let the moneygods not be angered with me: I just made my most delicious Hoppin; John with Chinese black rice, cooked in leftover liquid from the peas & smoked ham. To add some Rockefeller green, I chopped fine chives, thyme, oregano, & tarragon, the fresh herbs on hand--enough...
Read moreMaking homemade spaghetti with the Kitchen Aid pasta cutter- help!">Making homemade spaghetti with the Kitchen Aid pasta cutter- help!
Are you using the pasta press or the roller/cutter? They have different four-to-liquid ratios that work for them. Also, this is a *much* bigger problem in egg doughs than eggless. Here are links to the recipes that work great for me! For the pasta press, try this one - http://christophercooks.blogspot.com/2014/01/authentic-homemade-pasta-kitchen-aid.html For the roller/cutter, try...
Read moreMochi for beginners?">Mochi for beginners?
Hi! I'm surprising my boyfriend with some Japanese snacks for his birthday in a few weeks. I'm working on red bean paste today, and I'd love to make some mochi to serve along with it. There just seems to be a variety of recipes out there for easy mochi, and...
Read moreLooking for an old Gourmet magazine recipe--pasta with walnuts and blue cheese sauce">Looking for an old Gourmet magazine recipe--pasta with walnuts and blue cheese sauce
I'm hoping that Hounds can help with this one. I'm trying to find a recipe from Gourmet magazine of the 1970s. It was a pasta recipe that may have been featured in a pasta issue, with a blue cheese (possibly gorgonzola) and walnut sauce. It may have also had heavy...
Read moreHokkigai (Surf Clam)">Hokkigai (Surf Clam)
Happy New Year all! I have only stumbled on it once, granted i have yet to seek it out proactively, until now of course, Hokkigai, for nigiri or sashimi at home. We bought a nice sized bag of sushi rice a few weeks ago with intentions of making some sushi for...
Read morePotage St. Germaine">Potage St. Germaine
I worked at the MP for 7 years and I distinctly remember that they used a split pea soup that came from a can for the potage. Reading More May Cause Envy...
Read moreI didn't rinse the brine. Mistake?">I didn't rinse the brine. Mistake?
I brined an 8 pound roaster chicken in a basic 3/4 cup kosher salt, 1/2 cup sugar to one gallon of water brine. I did not rinse, although I patted dry before putting in the oven to roast. I'm afraid it might be too salty... did I screw up?
Cooking Dried Black Eyed Peas">Cooking Dried Black Eyed Peas
I too am having trouble with blackeyed peas. They were soaked, then I boiled them, turned it down and let them simmer. Checked them after 2 hours and they were still hard. I have been cooking them since 9:00 last night, it's now 12:05 and they still are...
Read moreTikka Masala: Home Cooking Dish of the month (March 2013)">Tikka Masala: Home Cooking Dish of the month (March 2013)
Thank you Herby. I am excited to catch up! Reading More May Cause Envy...
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