Archive for December 2015
Cheese & Spinach tart recipe question.">Cheese & Spinach tart recipe question.
I have a recipe for a spinach and Gruyere tart. It calls for onion and garlic. I'm debating on whether to sauté both prior to adding them to the other ingredients before baking or adding them raw. Any thoughts? Thank you. Reading More May Cause Envy...
Read moreGrilled Salmon Fillets In Lettuce With Mustard">Grilled Salmon Fillets In Lettuce With Mustard
Yield: 4 Servings 4 (4 to 6-oz) salmon fillets 3 T lemon juice 2 T white wine 4 t olive oil 3 T capers 1/4 t dry mustard 1 salt 16 green leaf lettuce leaves MUSTARD SAUCE: 2 T butter (or margarine) 1 1/2 t flour 1/4 c vinegar 1/4 c water,Boiling 1/2 bouillon cube 1/4 c dry mustard 1 T sugar 1 egg,beaten Preparations: 1. To prepare salmon,...
Read moreSous Vide to reheat honey baked ham?">Sous Vide to reheat honey baked ham?
We have been using a method that I read about using just regular hot water to warm precooked hams up before putting in a lower temperature oven to help keep it from drying out. This has worked very well so this is an extention of that idea that will warm...
Read moreFreezing a ricotta/spinach filling?">Freezing a ricotta/spinach filling?
I made ricotta (excuse me, you might call it queso fresco!) to use in a lasagna, but that was cancelled, so I made a filling with the cheese, spinach and some parmesan and used it to fill eggplant rolls. Now, I still have a lot of the ricotta/spinach filling...
Read moreWhat to do with lots of broken cookies?">What to do with lots of broken cookies?
Does anyone here have creative ideas for using up broken cookies? We've unfortunately ended up with a huge quantity (10+ pounds) of damaged ones following a storage mishap. Would be nice to figure out something to do with them that can be served to others, so we don't have to...
Read morehelp with coconut cream pie">help with coconut cream pie
I love coconut cream pie but find it difficult to get the custard smooth. I usually combine cornstarch, sugar, and salt in a pot, slowly add milk/coconut milk then bring to a boil. I then temper my eggs, return eggs to pot and boil another minute. I...
Read moreTiming 10# slow roasted rib roast">Timing 10# slow roasted rib roast
I will be slow roasting an almost 10#, bone in, rib roast tomorrow. Plan is to cook at 225 degrees until it reaches 125 degrees. Roast will have spent 3+ hours out coming to room temperature before going in the oven. Any guesses on how long it might take to...
Read moreNever seen beef tenderloin like this....">Never seen beef tenderloin like this....
i usually buy a whole tenderloin and trim it myself, but I thought is save myself some time this year and order one trimmed and tied. When I picked it up, I saw that the butcher had tied a layer of fat on. has anyone ever seen or done this?...
Read moreFixing a pot roast gravy">Fixing a pot roast gravy
Made a roast for our Christmas dinner and used the recipe linked below but modified to use beef broth instead of water. I also pureed the sauce at the end. It tastes ok but has a bit too much of a beef broth flavor. I'm wondering if when I reheat...
Read moreQuick opinion needed: safety of tying this roast">Quick opinion needed: safety of tying this roast
I have a large beef tenderloin roast that I salted last night to season and air dry in the fridge until tomorrow (Christmas day). I didn't have any kitchen twine to tie it, so the pieces and folds are hanging loose. I'm going to go get some twine this...
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