Archive for December 2014
Resting potatoes in water pre-cook">Resting potatoes in water pre-cook
Soaking potatoes prior to cooking doesn't have an effect on the nutrients unless you consider starch a nutrient. Soak them before making fries and they will come out nice and evenly browned. The most important advantage: it will prevent them from sticking to the pan. Soak potatoes...
Read morewhat herbs & spices do you add to your beet borscht?">what herbs & spices do you add to your beet borscht?
How to Cook Perfect Borscht: http://www.theguardian.com/lifeandstyle/wordofmouth/2011/apr/07/how-to-cook-perfect-borscht Reading More May Cause Envy...
Read moreDecember 2014 & February 2011 Cookbook of the Month: THE ESSENTIAL NEW YORK TIMES COOKBOOK Chapters 1-4">December 2014 & February 2011 Cookbook of the Month: THE ESSENTIAL NEW YORK TIMES COOKBOOK Chapters 1-4
Scotch Eggs, page 62 So much fun making these, knowing the treat you'll have soon! I was *way* too pleased to cut these open and find.. a pretty bright yellow egg haha big revelation. They are not hard to do-- I was afraid the sausage wouldn't stick, or would be unacceptably uneven, or...
Read moreWhat's for dinner #336 -- The Thanksgiving 2014 Edition! [through 2 December 2014]">What's for dinner #336 -- The Thanksgiving 2014 Edition! [through 2 December 2014]
Time to shift! I've created a new thread here: http://chowhound.chow.com/topics/997584 Reading More May Cause Envy...
Read moreWhat's for Dinner #337 - the It's Beginning to Look a Lot Like Christmas & Hanukkah 2014 Edition!">What's for Dinner #337 - the It's Beginning to Look a Lot Like Christmas & Hanukkah 2014 Edition!
Christmas lights are starting to go up, and I've seen Hanukkah candles in window. Who's baking cookies, making warming stews and braises, and other Christmas goodies? Tell us how you're preparing for the holidays (if you are!). Reading More May Cause Envy...
Read moreWhat happens if I freeze cheesecake?">What happens if I freeze cheesecake?
I have a recipe that I use that calls for 16 oz cream cheese and 16 oz mascarpone cheese. I substitute regular Splenda (not the blend) 1 for 1 for the sugar and it comes out perfect every time. I also use ground pecans for the crust instead...
Read moreFDecember 2014 & February 2011 Cookbook of the Month: THE ESSENTIAL NEW YORK TIMES COOKBOOK Chapters 9-12">FDecember 2014 & February 2011 Cookbook of the Month: THE ESSENTIAL NEW YORK TIMES COOKBOOK Chapters 9-12
Holiday Cranberry Chutney, p. 608. There seem to be two factions when it comes to serving cranberry sauce at the holiday table: the smoothies, and the chunkies. If you are a chunky (only referring to the sauce, of course! ;-) you will like this rendition, which...
Read moreWhat to do with dry curd cottage cheese?">What to do with dry curd cottage cheese?
You can boil noodles, in a frying pan brown unsalted butter. Drain noodles and add to browned butter and add some dry cottage cheese and salt... Yum... I learned this recipe from my Slovac grandmother in law.... She would call it Halushki. Reading...
Read moreVegetables Tajine Berber Style">Vegetables Tajine Berber Style
Ingredients 2 tomatoes - sliced 1 large onion - peeled and sliced 3 medium potatoes - peeled and cut into cubes 1 large turnip - peeled and cut into cubes 3 carrots - peeled and cut into halves 2 zucchinis - peeled and cut into halves 1 cup of green peas 1 cup of water 3 tablespoons of olive...
Read moreSyrup for Creme Caramel">Syrup for Creme Caramel
rabaja, why would you add the reserved cup of water? to make it more pour-able? 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