Archive for January 2014
pate sucree dough for suzanne goin's(sunday suppers at lucques) lemon tart">pate sucree dough for suzanne goin's(sunday suppers at lucques) lemon tart
I made the tart and lemon curd was wonderful but the dough was hard and we had to eat it like pizza. first time failure. any thoughts. Reading More May Cause Envy...
Read moreHelp!!! Question about roasting a turkey">Help!!! Question about roasting a turkey
Hi there, I am slow roasting a 17lb brined (frozen) turkey. I placed the prepped turkey in the oven at 450 for 40 minute, when at that time reducing heat to 250 and continue for 6-7 hours. The first phase is almost complete, but I noticed that I have small bubbles forming...
Read moreBlueberry Cheesecake Bars - yr best recipes pls!">Blueberry Cheesecake Bars - yr best recipes pls!
I'm bumping this thread just to report that I finally made the Tyler Florence (FN) recipe for our NYE dessert, which I had saved when this thread was new. Wow! Really easy to make and a huge success with everyone last night. I substituted blackberries as our local...
Read moreJanuary 2014 Cookbook of the Month, GRAN COCINA LATINA: THE FOOD OF LATIN AMERICA: Cebiches; La Olla; Salads">January 2014 Cookbook of the Month, GRAN COCINA LATINA: THE FOOD OF LATIN AMERICA: Cebiches; La Olla; Salads
Ecuadorian Soupy Coastal Shrimp Ceviche p.493 On the coldest night of the year, what better way to forget about my depressing frigid locale than by imagining I'm oceanside, consuming copious amounts of tangy fresh seafood. This ceviche very nearly did the trick, and for a few brief moments I...
Read moreWhat cookbooks have you bought recently, or are you lusting after? January 2014 edition!">What cookbooks have you bought recently, or are you lusting after? January 2014 edition!
Amazon and that siren Amazon UK are ready and willing to put out! Reading More May Cause Envy...
Read moreWhat are you baking these days? January 2014 edition!">What are you baking these days? January 2014 edition!
Hi all, HAPPY NEW YEAR, BONNE ANNEE, BONNE SANTE, GLUECKLICHES NEUES JAHR, FELIZ ANO NUEVO and let's not forget 新年快樂!!! New year, new recipes...and old favourites. Here's one I've been meaning to post for the longest time, from Gourmet sometime in the mid-70s, clipped out of the mag at the time,...
Read moreCooking from Mighty Spice (and Mighty Spice Express) Cookbook by John Gregory-Smith">Cooking from Mighty Spice (and Mighty Spice Express) Cookbook by John Gregory-Smith
Did a variation on the stir-fried squid with chili and cilantro last night. Made it with shrimp (not quite a pound - we'd been well fed at a party a bit earlier) and then instead of rice I added some rice vermicelli at the end of the stir fry. This...
Read moreWeight Watchers Foodies -- The Time for Action is Now! January 2014">Weight Watchers Foodies -- The Time for Action is Now! January 2014
Greetings WW foodies! Happy New Year to you all, and I hope to see less of you in 2014! Today is our annual New Year's Day Open House, so there is one more challenge ahead of me. Tomorrow is my meeting, and I plan to begin the 2 week...
Read moreFried chicken without buttermilk?">Fried chicken without buttermilk?
I am told I have the best fried chicken and I have never used buttermilk. I use seasoned salt, salt and pepper but I put it directly on the meat not just inside the flour. I do season the flour a tad but seasoning the chicken itself and allowing it...
Read moreEating some good, fresh Pretzels.">Eating some good, fresh Pretzels.
Is there a certain brand or type of Pretzels that you enjoy the most? Maybe you even make them yourself, right? Well, of course there's Soft, Rods, Sticks, Twists, Filled (Peanut Butter or Chocolate), Squared, Goldfish & many other kinds. That said, which one(s) do you prefer the most? Yesterday I...
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