Free songs

Home

0 Comments | June 24, 2013

Welcome! You will find all of my recently posted recipes here. There are lots of yummy recipes written by far better cooks than me. Trust me when I tell you not to trust my cooking directions ;)

Japanese Cheesecake... Water Bath

2017-08-16 17:38:00 chefenvy

It sound to me that your pan is not sealing properly – maybe time for a new springform? I put a piece of parchment on the bottom and seal the pan around parchment; do not wrap the pan and have not had any seepage. Reading More May Cause Envy…  

Posted in: Recipes Read more... 0 comments

Japanese Cheesecake ... Water Bath

2017-08-16 16:31:00 chefenvy

I’ve made this cheesecake a few times and it’s really delicious BUT I always have trouble with the water bath. I use three sheets of heavy duty foil wrapped around the bottom and sides of a cheesecake pan and moisture still gets in. It was ok when I Reading More May Cause Envy…  

Posted in: Recipes Read more... 0 comments

Making apple butter and apple jelly from the same apples

2017-08-16 13:24:00 chefenvy

Probably 30 years ago I made some apple jelly with unpeeled apples, then made apple butter with what was left. Does anyone have a recipe for this? Whatever I had, I’ve lost.
Thanks
Doug Reading More May Cause Envy…  

Posted in: Recipes Read more... 0 comments

Fresh Rabbit?

2017-08-16 00:51:00 chefenvy

Fresh rabbit around OC? Used to buy it frequently in stores 10 – 15 years ago but not lately. Reading More May Cause Envy…  

Posted in: Recipes Read more... 0 comments

Cookbook question--Nigel Slater

2017-08-15 22:11:00 chefenvy

Hello, Home Cookin’ Hounds! I’ve been on cookbook moratorium until next month (’cause it’s my birthday month!) Anyway, I’m making a list of suggested presents for my sister (she requested a list and seems disappointed that there’s only 1 cookbook on it). I’ve already put Scraps, Wilt and Weed on Reading More May Cause Envy…  

Posted in: Recipes Read more... 0 comments

Pre baked pie crust storing question

2017-08-15 05:45:00 chefenvy

Hello everyone I’m in need of suggestions, today I baked a pie crust that I’m gonna use for a lemon pie and the filling requires no baking , the pie crust I baked ay first I did a blind baking for 15 min then I baked it for another 15 Reading More May Cause Envy…  

Posted in: Recipes Read more... 0 comments

Does anyone have a great recipe for bierrocks (aka stuffed buns aka pirozhki)

2017-08-15 00:50:00 chefenvy

This recipe looks promising:

http://www.kingarthurflour.com/recipes/stuffed-buns-recipe#reviews

But I’d love to see other good recipes before I plunge in.

Thanks! Reading More May Cause Envy…  

Posted in: Recipes Read more... 0 comments

Refrigerator pickles left out over night - safe to eat?

2017-08-14 18:36:00 chefenvy

I made these refrigerator pickles yesterday and forgot to put them in the fridge after they cooled down. They were out for about 12 hours overnight. Thoughts on whether they are still safe to eat?

http://www.food.com/recipe/refrigerator-pickles-10404

I doubled most of the recipe, using 2 cups of vinegar but did just 2.5 cups Reading More May Cause Envy…  

Posted in: Recipes Read more... 0 comments

Cain's All Natural Mayonnaise Recipe?

2017-08-14 18:02:00 chefenvy

Recently moved down south – and have been buying Cain’s when up north, smuggling it down for a fellow transplant in the next town, but am almost through my stash. I have mixed a little lemon in with Hellman’s which has improved it. Just bought a jar of Reading More May Cause Envy…  

Posted in: Recipes Read more... 0 comments

June 2012 COTM, The Homesick Texan: Sides Hot and Cold; Breads; Sweets

2017-08-14 16:49:00 chefenvy

I made these over the weekend and wish I’d read your note about the heat first! I had the same experience. The chicken and the dog enjoyed the charred one though so it wasn’t wasted. I had some leftover and was pleased that I could reheat them in the cast Reading More May Cause Envy…  

Posted in: Recipes Read more... 0 comments

June 2012 COTM, The Homesick Texan: Appetizers; Chiles, Soups, and Stews; Tex Mex Classics

2017-08-14 16:44:00 chefenvy

I made these over the weekend but only used one chipotle because i was afraid of it being too hot for some. I can’t imagine two cans! Reading More May Cause Envy…  

Posted in: Recipes Read more... 0 comments

Cooked Lobster Meat

2017-08-14 15:20:00 chefenvy

Anywhere to buy cooked lobster meat (no shells) in Phoenix? Reading More May Cause Envy…  

Posted in: Recipes Read more... 0 comments

Uses for tomato stock and garlic stock

2017-08-14 12:14:00 chefenvy

Confession time: I don’t make my own stock. I would go broke if I bought the number of chickens it would require to make chicken stock for every time I use chicken stock!

I recently found a great deal on some organic stock cubes. It’s a multi-pack that comes Reading More May Cause Envy…  

Posted in: Recipes Read more... 0 comments

What cookbooks have you bought or are lusting after lately? July 2017 edition! [Old]

2017-08-14 03:37:00 chefenvy

Good heavens, I feel as if I haven’t posted in a million years… I’m now freelancing for several English-language publications in Japan including Metropolis Magazine and Stars and Stripes Japan, which has sucked up my limited free time. (I’m currently wrapping up my fourth article and second cover story, then Reading More May Cause Envy…  

Posted in: Recipes Read more... 0 comments

True fermented pickles in NYC?

2017-08-13 22:48:00 chefenvy

NYC was taken by the pickle craze, but it was a wave of vinegar-soaked cuke impostors instead of the real, lacto-fermented, no-vinegar-added, variety. What are the best real pickles in NYC, or that can be ordered online? Reading More May Cause Envy…  

Posted in: Recipes Read more... 0 comments

Looking for Bon Appetit Recipe from the 80's (Chocolate Bags Manhattan Ocean's Club)

2017-08-13 21:50:00 chefenvy

Monica, just seeing this now as I was looking for it myself. A family member tossed my cookbook and it had that recipe in it.

What you are looking for is in “The Manhattan Ocean Club Cookbook” by Exec Chef Jonathan Parker. You can get it used online. Reading More May Cause Envy…  

Posted in: Recipes Read more... 0 comments

What to do with a boat load of peaches?

2017-08-13 15:47:00 chefenvy

Hi all,

I have about 6 or 7 large peaches that my mother bought and she says they’re too sweet for her to eat. She typically wastes enough food in a year to feed all of the homeless in and around Detroit so I was wondering what I could do to Reading More May Cause Envy…  

Posted in: Recipes Read more... 0 comments

Nielsen-Massey Vanilla 32 oz bottles - where to find?

2017-08-13 00:38:00 chefenvy

Hi – for YEARS I have purchased 32 oz bottles of Nielsen-Massey Vanilla from Marty’s – the Madagascar variety – for $29.99. I just went to buy a new bottle, and they don’t have any – and it’s about $95 online! Any tips on where to find it? Reading More May Cause Envy…  

Posted in: Recipes Read more... 0 comments

bacon infused burgers....help

2017-08-12 23:22:00 chefenvy

So can we Reading More May Cause Envy…  

Posted in: Recipes Read more... 0 comments

Fall 2017 Baking/Dessert Cookbook of the Month Nominations

2017-08-12 22:23:00 chefenvy

Are you ready to contemplate fall baking projects, to think about goodies to make from the start of the school year right on through Halloween and Thanksgiving (both Canadian and American)? I hope so, because it’s time to choose a book to work through together in September, October, and November Reading More May Cause Envy…  

Posted in: Recipes Read more... 0 comments

Prepare ribeye steak like prime rib?

2017-08-12 18:23:00 chefenvy

All the ribeyes at my grocery store today were enormous – about 2″ thick and 1.7 pounds. For our usual 1.5″ thick one pounders, if we’re cooking inside vs grilling, we usually reverse sear. This steak is soooo thick though, I had the thought that maybe we could Reading More May Cause Envy…  

Posted in: Recipes Read more... 0 comments

Preferences - tomatoes

2017-08-12 15:38:00 chefenvy

Everyone has their own preferences.
Mine, vine ripened, still warm from the sun tomatoes.
By vine ripened, I mean RIPE. Not close to ripe. Not “ripe”. I mean if you think it’s ready to pick, leave it on the vine another week Ripe.

Then I walk into my m-i-l kitchen. She’s Reading More May Cause Envy…  

Posted in: Recipes Read more... 0 comments

Chicken Parmigiana, Looking To Step Up My Game

2017-08-12 14:33:00 chefenvy

So I live in suburban NYC with an Italian restaurant or deli practically on every street corner. Chicken Parmigiana is probably the most popular dish sold in these establishments, either as an entree of in a sandwich ( grinder, hero, hoagie or locally called a wedge. Whenever I make Reading More May Cause Envy…  

Posted in: Recipes Read more... 0 comments

Why is tarama (carp roe) no longer available?

2017-08-12 12:35:00 chefenvy

I regularly use tarama (carp roe) in cooking. I’m talking about straight tarama, not taramosalata which is tarama mixed with olive oil and lemon juice. However, it’s no longer available on store shelves, and when I called Krinos Foods (whose brand I use) they told me there’s a Reading More May Cause Envy…  

Posted in: Recipes Read more... 0 comments

Where can I buy Pork Belly in PDX ?

2017-08-12 04:02:00 chefenvy

Was thinking Barbur Foods, or Gartners ( where one calls to order it…)
anywhere else? I only need about 5 lbs…

Thanks folks! Reading More May Cause Envy…  

Posted in: Recipes Read more... 0 comments

Post A Comment