Archive for October 2017
Box Hill Pizza crab cakes">Box Hill Pizza crab cakes
I know it is a secret recipe but I would love to know how they make those glorious crab cakes. I am in NJ and not looking to make them anywhere but at home . Any idea? Can't forire it out Reading More...
Read moreMarmalade advice needed fast: cooking in the oven?">Marmalade advice needed fast: cooking in the oven?
I don't see where you ever found the answer to your question so let me help you. I make marmalade in the oven and you don't have to stand there and stir just place your oranges etc. into a 220°F oven for 25 to 30 minutes. There you go. It's...
Read moreCan I freeze this bread?">Can I freeze this bread?
Made a loaf of Herbed Sweet Sausage Bread (from Silver Palate Good Times (?) cookbook) for a family event that's been cancelled. Bread is very moist, with sausage, onions, sundried tomatoes, smoked mozzarella. Have made it many times, but never froze it. Guess I'm answering my own question. Freeze it...
Read moreFood-related books?">Food-related books?
I love the genre of food essays -- Bill Buford's Heat, Laurie Colwin's Home Cooking, Ruth Reichl, Barbara Kingsolver's Animal, Vegetable, Miracle, Garbrielle Hamilton's Blood, Bones, Butter. There must by now be a name for this sub-genre(?) What are your fave cooking essay books? Reading More May...
Read moreJazzing up refrigerated cinnamon buns">Jazzing up refrigerated cinnamon buns
Do you then bake as directed on package? Or do you need to adjust? Maybe a lower heat so the butter and brown sugar doesn't burn? Or is that part of the yummy... not to burn... but to caramelize? Reading More May Cause Envy...
Read moreFennel Fronds - freeze or dry">Fennel Fronds - freeze or dry
I freeze them and they are great! I make a fresh tuna pasta sauce with garlic, capers, red chili flakes, fennel fronds and fresh tuna cut in chunks and seated in a little olive oil before adding to the sauce. Amazing!!! I like the fennel fronds more than...
Read moreForgotten Spirits - Limoncello Question">Forgotten Spirits - Limoncello Question
I was given a bunch of Meyer lemons last Spring. I believe it was sometime in April. I peeled my lemons and soaked them in vodka then forgot all about them. Is it still salvageable for limoncello? I've never made it before but I imagine it's far too bitter by...
Read moreLooking for Kaavi Poo Varuval recipe">Looking for Kaavi Poo Varuval recipe
Hey guys, I was away for work and I got Indian delivery from this restaurant that I've never tried before. One of the dishes that I got was this cauliflower appetizer called, "Kaavi Poo Varuval", and I wanted to maybe try making it at home, but I can't seem to find...
Read moreFrozen Artichokes">Frozen Artichokes
Thaw and cut each in half. Put EVOO and minced garlic in a saucepan and turn on the heat to medium. When the garlic gives up some aroma, add the artichokes and cook for five minutes, stirring frequently. Be careful not to burn the garlic. Butter a baking dish and...
Read moreWhy does Sheryl Canter flaxseed seasoning work for some and not others?">Why does Sheryl Canter flaxseed seasoning work for some and not others?
Apologies for bringing up a topic which has been discussed many times. I searched the archives and couldn't figure out the answer. I followed Sheryl Canter's method EXACTLY and the seasoning flaked off the first time I cooked. - My oven's highest temp is 550 so I used 550. - I bought Barlean's...
Read more