Archive for October 2014
Help with meringues for dacquoise, please!">Help with meringues for dacquoise, please!
Attempting cocoa nib dacquoise with citrus, from epicurious for a birthday party tonight. I did the meringue layers last night and left them in the oven overnight but I'm not sure they are right. There is a thin crispy outside but overall they are still kind of spongy, not hard...
Read moreWatery egg salad - what to do?">Watery egg salad - what to do?
I tried adding some powdered mashed potatoes, and that worked pretty well. (It was interesting to know that the onions were probably the culprit...I added those originally too.) Reading More May Cause Envy...
Read moreI want to make proper "chopped liver". What is the best hand chopper to use?">I want to make proper "chopped liver". What is the best hand chopper to use?
I use a sharp knife. I put the livers onto a cutting board and chop away. No need for fancy machines, and the livers come out creamy. Reading More May Cause Envy...
Read moreHow are your corn tortillas doing?">How are your corn tortillas doing?
Mine are doing just awful! I LOVE home made crispy tacos! Been making them since Pancho Villa showed me how. But over the last few years I've had diminishing success. They'll be crispy enough when I set them to drain, but before I can get enough...
Read moreOvercooked millet and amaranth- is there a cure??">Overcooked millet and amaranth- is there a cure??
Totally my own damned fault... I totally added a bit too much water and then got distracted since I was cooking like four different things at the same time....whoops. So I tried to simmer away the excess liquid but I could smell the bottom starting to burn and turned it...
Read moreMeatballs: Steph's Zesty Sweet and Sour Meatballs">Meatballs: Steph's Zesty Sweet and Sour Meatballs
4.14 / 5 Stars | 24 Reviews
by zoeandelvis
"Meatballs in a sweet-and-sour sauce made with brown sugar, apple cider vinegar, soy sauce, and canned pineapple make a zesty dinner treat."
Read moreSorrel veloute recipe?">Sorrel veloute recipe?
Here's a base for you. A veloute is really just a cream based soup that you are blending and then straining through a chinois to get a velvety texture. You can even skip the straining part. I do for most of my veloutes and you really can't...
Read moreSeafood Newburg">Seafood Newburg
I want to make a seafood newburg ahead of time. The recipe I have calls for lobster, crab, shrimp and scallops in a rich cream based sauce. The sauce is made first and then the cooked seafood is folded in gently. Can I...
Read morehelp me create a simple rustic dinner menu">help me create a simple rustic dinner menu
Fall, even in L.A. in my opinion, is time for hearty rustic food. I'm having a dinner party that I want to keep simple so that I'm not in the kitchen for very much of the evening. I'm thinking to begin with some very simple appetizers while the guests are arriving...
Read moreSorrel voulet recipe?">Sorrel voulet recipe?
I found a lobster ravioli recipe I'm gonna try (by Gordon Ramsay, whose plating comes with sorrel voulet) but it doesn't say how to make the sorrel voulet. Bright-green and beautiful. Anyone help me with that part? (Google images for what I'm talkin' about.) Reading More May...
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