http://www.chow.com/boards/31 Sat, 30 Sep 2006 11:11:32 GMT Keep track of the lastest threads on Chowhound http://www.chow.com/topics/665432#5164583 melted butter and freshly grated parmigiano. Don't drain them too-too dry. If a tiny bit of their water mixes with the butter, the cheese will spread around better. If that's just too simple for you, sweat some finely chopped shallots or scallions or a thin-sliced leek in the butter. heavy cream and parmigiano would go, but it would be very retro. Sun, 08 Nov 2009 09:27:08 GMT http://www.chow.com/topics/665432#5164583 http://www.chow.com/topics/283862#5164569 Hi, Nicole! Great thread; I appreciate it. I just got done cooking my very first swordfish steak in the oven. I had an idea of what I wanted, and I trust my instincts with food, but after I got done prepping it, I realized I had no idea what temp to set the oven! So, Here we are... I am happy to say, due to the plethora of advise here, that my meal is delicious! Here is my recipe: One swordfish steak 1 lemon thyme and rosemary picked fresh from the garden lemon pepper 1 chopped garlic clove country crock (sorry, I didn't have any butter!) 1 pkg of cheddar broccoli rice mix (I know, I am shameful...) I rubbed the steak with thyme, rosemary, garlic, and lemon pepper. It expressed it's joy and relief. Then I plunked down a blob of margarine on a toaster-over sheet lined with tin-foil (I don't have a broiler pan, can you imagine...where do they go??) and set the steak on top. I sprinkled with a little salt and pepper and doused the whole thing with a liberal squirt of lemon. I started the rice and pre-heated the broiler. I set the the rack 2-3 inches from the element as directed, and watched the clock for two minutes. I flipped and watched the clock another two minutes. Just then I read that the steak should be opaque, that it cooks after I take it out! I ran and got it out of the oven and set it aside just in the nick of time. The rice was done, the swordfish was done, and now I am done with the best dang meal I have ever cooked for myself! By the way, I poured the juices from the cooking sheet over my swordfish, yummy! The whole thing took less then 15 minutes, crazy but true! Thanks y'all! Sun, 08 Nov 2009 08:54:15 GMT http://www.chow.com/topics/283862#5164569 http://www.chow.com/topics/665343#5164506 No child's life would be complete without uncooked batter. I get the textural association of gooey butter cake with uncooked batter. But I grew up in St. Louis, where GBC is iconic, and it was everywhere around the city and frequently on our Sunday breakfast table. The gooey-ness of GBC is just like the gooey center of a Danish, but that -- combined with the sugary sweetness and richness -- isn't for everyone. Sun, 08 Nov 2009 06:41:18 GMT http://www.chow.com/topics/665343#5164506 http://www.chow.com/topics/656211#5164505 Yes- Brine the turkey before smoking. Keep your smoker a little higher than you would for brisket or pork- about 260, 275. You have to watch the thigh temp if you do it dry- half an hour too long and it starts to dry out. Bigger the bird, the longer the smoke. I did a 12 lb hen in 3:50 earllier this year, resting 20 mins or so and it was perfect. A water bath will keep it moist,but it will take longer. It's a long smoke, and you want to eat the skin so use fruit wood. No hickory and please no mesquite or oak, ever on a bird. Sun, 08 Nov 2009 06:40:32 GMT http://www.chow.com/topics/656211#5164505 http://www.chow.com/topics/664939#5164466 How about using a chocolate fountain for hot chocolate? It will keep the mixture warm, mixed, and make a great focal point. Not sure about the custard powder...was it malted powder, maybe? Or powdered milk? Sun, 08 Nov 2009 05:48:15 GMT http://www.chow.com/topics/664939#5164466 http://www.chow.com/topics/665478#5164456 Sounds great but I gotta tell ya I'm pretty addicted to the garlic and butter :) Sun, 08 Nov 2009 05:40:50 GMT http://www.chow.com/topics/665478#5164456 http://www.chow.com/topics/664812#5164435 thanks all of you. i did the bread in milk and it really helped make creamier. th much. Sun, 08 Nov 2009 05:22:20 GMT http://www.chow.com/topics/664812#5164435 http://www.chow.com/topics/665153#5164424 I bought a two-burner electric stovetop (cost about $75). It was well worth the price to be able to cook some burgers, fry some eggs, etc. I have lent it to numerous friends doing remodels. Sun, 08 Nov 2009 05:11:06 GMT http://www.chow.com/topics/665153#5164424 http://www.chow.com/topics/360312#5164389 I'm in the same spot...and I am VERY picky in terms of eating. My mom gave me a recipe for tuna casserole- chow mein noodles, a can of tuna, and a can of cream of celery soup, and milk. Mixed all together, put in a dish and baked- SO good! Also, it's not really cheap up front- but I've found the best way to make the most of my meal $ is to efficiently use my left over foods. I found a fabulous recipe for chicken and dumplings off a blog called Macheesmo- I usually buy one of those "bulk packs" of chicken peices...bake it at 450 until their all cooked through and use the bones to make the stock, and 3 stalks of celery and 3 carrots are practically nothing. Flour and butter form the base and it's SO tastey. Yes, cake flour is a bit pricy up front but a bag lasts a long time. It makes a HUGE pot and is so filling/comforting in the winter, you can easily eat for a week off of one pot. Sun, 08 Nov 2009 04:31:13 GMT http://www.chow.com/topics/360312#5164389 http://www.chow.com/topics/626592#5164372 Thanks everyone for your constructive suggestions! It's going better...I gave him two nights a week (the nights I worked) to cook...so I kind of got to know his tastes better through what he was making for me. Needless to say we have different tastes in food, but we're getting better. To those who doubt the strength of my relationship- thank you, but my frustration was litterally purely culinary...I had only lived with my parents or by myself before so cooking for other people was something totally new to me and I had no idea how to put together a full meal. When I lived on my own I just made whatever main dish I wanted and a salad. But thank you for your concern. Sun, 08 Nov 2009 04:14:47 GMT http://www.chow.com/topics/626592#5164372 http://www.chow.com/topics/365432#5164354 I agree, America's Test Kitchen and the Cook's Country have the best and most reliable recipes. I also like their taste tests and product reviews. Sun, 08 Nov 2009 04:05:26 GMT http://www.chow.com/topics/365432#5164354 http://www.chow.com/topics/642923#5164342 My favorite was also pumpkin pie, until I tried a sweet potato pie a few years ago. Now I prefer the sweet potato pie. Sun, 08 Nov 2009 04:00:43 GMT http://www.chow.com/topics/642923#5164342 http://www.chow.com/topics/658601#5164341 Saute with onions and garlic till lightly brown, add salsa and some cheese, and even kids eat it. Sun, 08 Nov 2009 03:59:38 GMT http://www.chow.com/topics/658601#5164341 http://www.chow.com/topics/585558#5164339 I prefer the larger smooth avocados, but the markets usually carry the smaller rough avocados. Either one is good. Sun, 08 Nov 2009 03:57:51 GMT http://www.chow.com/topics/585558#5164339 http://www.chow.com/topics/665450#5164331 Thanks for your reply, but this is definitely nothing like the Swiss veal recipe which I am seeking. The classic Swiss recipe from Zurich calls for very thinly sliced pieces of veal in a cream sauce with mushrooms and white wine. It does not contain lemon, capers or anchovies. The recipe you have suggested sounds great, but it is not the classic Swiss recipe which I am looking for. Sun, 08 Nov 2009 03:50:27 GMT http://www.chow.com/topics/665450#5164331 http://www.chow.com/topics/664505#5164311 I second the inclusion of greens... Like this recipe a lot... http://www.epicurious.com/recipes/food/views/Glorious-Greens-241787 or Radish, Watercress and Endive http://www.epicurious.com/recipes/food/views/Watercress-Radish-and-Endive-Salad-with-Mustard-Seed-Vinaigrette-107912 Perhaps to go with -- Lemon Scented Quinoa or Olive Oil Mashed Potatoes Maybe some Crepes Suzette or Crepes with Lemon Curd for dessert... Sun, 08 Nov 2009 03:40:08 GMT http://www.chow.com/topics/664505#5164311 http://www.chow.com/topics/665156#5164283 Slice them and grill them... depending how sweet, you could sprinkle a dash of brown sugar and cinnamon... Allow them to caramelize and serve with vanilla ice cream or creme fraiche. Bundt Cake http://www.seasonalchef.com/persimmonrecipes.htm#Fuyu%20Bundt%20Cake Persimmon Chutney http://www.seasonalchef.com/persimmonrecipes.htm#Persimmon%20Chutney Persimmon Chews http://www.seasonalchef.com/persimmonrecipes.htm#Persimmon%20Chews Poached Persimmons http://www.foodnetwork.com/recipes/sara-moulton/california-poached-persimmons-recipe/index.html Smoked Prosciutto with Persimmons and Balsamic http://splendidtable.publicradio.org/recipes/special_thanksgiving_prosciutto.shtml Braised Pork with Fuyus http://www.epicurious.com/recipes/food/views/Braised-Pork-with-Fuyu-Persimmon-108886 Sun, 08 Nov 2009 03:20:35 GMT http://www.chow.com/topics/665156#5164283 http://www.chow.com/topics/553823#5164281 Vinegar is one of the foods I'd have to have if marooned on the proverbial desert island. We make the bean soup as well, it's good with or without vinegar, but better with. My family also makes what Grandma called Club soup, or sour soup. Diced potatoes, onions, and (raw) meatballs cooked in just enough water to cover. When they're done, round out the broth with some whole milk, then add vinegar to taste. Looks disgusting, tastes wonderful. I make it for my brothers and cousin at Christmas, the only problem is making sure the one brother doesn't sneak out the door with the whole batch... Sun, 08 Nov 2009 03:19:54 GMT http://www.chow.com/topics/553823#5164281 http://www.chow.com/topics/662573#5164272 Here are the pumpkin-ricotta pie squares as promised! http://chowhound.chow.com/topics/660894#5164266 Sun, 08 Nov 2009 03:16:22 GMT http://www.chow.com/topics/662573#5164272 http://www.chow.com/topics/660894#5164266 I haven't tried this yet, so I can't say it's a favorite, but believe it's destined to be... PUMPKIN RICOTTA PIE SQUARES (paraphrased from Linda Giuca and Christopher Prosperi, The Hartford Courant) Shortbread Crust: 1/3 cup packed light brown sugar 1-1/4 cups all-purpose flour 1/2 teaspoon salt 1/2 teaspoon baking powder 1/2 cup butter, softened slightly and cut into chunks Filling: 1 (15 oz.) can pumpkin 8 oz. whole milk ricotta 1/2 cup packed light brown sugar 1/2 teaspoon salt 1 (5-1/3 oz.) can evaporated milk 1 teaspoon cinnamon 1/2 teaspoon ginger 1/8 teaspoon nutmeg 2 tablespoons granulated sugar mixed with 1/4 teaspoon cinnamon To prepare crust: Combine dry ingredients in mixing bowl; stir till well blended. Using a fork or pastry blender, incorporate butter into flour mixture till mixture is crumbly. Pat into a 9-inch square baking pan. Baket at 375 degrees F for 15 minutes. Set aside. To prepare filling: Set aside sugar/cinnamon mixture--combine all other filling ingredients in large mixing bowl. Whisk till ingredients are well blended and mixture is smooth. Pour over shortbread crust. Sprinkle sugar/cinnamon mixture over top of filling. Bake at 375 degrees F for 45 minutes. Cool thoroughly before cutting into bars or squares. Top with a dollop of sweetened whipped cream. If anyone makes this before I do, please report back! :) Sun, 08 Nov 2009 03:14:19 GMT http://www.chow.com/topics/660894#5164266 http://www.chow.com/topics/665360#5164249 http://www.foodnetwork.com/recipes/ellie-krieger/carrot-cupcakes-with-cream-cheese-frosting-recipe/index.html My family & I enjoy this "lighter" version by Ellie Krieger. Very moist and easily adaptable to a cake pan version. Sun, 08 Nov 2009 03:02:18 GMT http://www.chow.com/topics/665360#5164249 http://www.chow.com/topics/337383#5164240 rworange, have you ever tried using waffles in place of the bread? Pears, semi soft cheese and grill. Delicious. Sun, 08 Nov 2009 02:57:50 GMT http://www.chow.com/topics/337383#5164240 http://www.chow.com/topics/664929#5164238 I like to cook beer can chickens on my gas grill. After the dripping chicken fat flamed up and make the skin inedible I began using my cast iron skillets. I spray the skillet with Pam, set the can onto the skillet, spray the outside surface of the can. Set the skillet onto the grill and set the chicken onto the can and cook at 400-500F. We keep two plastic scrapers like these by the sink. They're great for scraping food residue off of cast iron or most any other cookware. http://www.amazon.com/Progressive-Manchester-Plastic-Pan-Scraper/dp/B000R2D67K Sun, 08 Nov 2009 02:56:46 GMT http://www.chow.com/topics/664929#5164238 http://www.chow.com/topics/665447#5164217 Honey powder, like liquid honey, can be used as a sweetener or a flavoring. In powder form, the consistency is much easier to maintain, making it perfect for dry rubs and cake, cookie or bread mixes. Great sprinkled over hot and cold cereals, ice cream and on seeds and nuts before roasting. Additionally honey powder, is great for both hot and cold drinks like coffee and tea, lemonade and fruit drinks. I have even seen honey powder used in place of talcum powder. Sun, 08 Nov 2009 02:46:07 GMT http://www.chow.com/topics/665447#5164217 http://www.chow.com/topics/664944#5164212 chowser, I use the same warming method for brunch buffet. The warm towel is great for keeping premade waffles, french toast, toast, pancakes and fudge warm. Lots of uses, actually. Sun, 08 Nov 2009 02:43:08 GMT http://www.chow.com/topics/664944#5164212 http://www.chow.com/topics/302137#5164191 I stopped in this place today in Elgin Tx right outside Austin and they had a sauce that you might like..I did not try it from the bottle but I did try the freshely made version they were serving and it was not sweet at all...Here is the website where they sell there Bar B-Q Sauce..You can try it to see.. http://www.southsidemarket.com/index.html Sun, 08 Nov 2009 02:27:47 GMT http://www.chow.com/topics/302137#5164191 http://www.chow.com/topics/665480#5164147 I love the King's brand of Hawaiian sweet bread rolls. I have tried numerous recipes for Hawaiian sweet bread, but nothing comes close. Would someone, perhaps Father Kitchen ,post a tried and true rendition of this delicious flakey and sweet bread? Sun, 08 Nov 2009 02:04:04 GMT http://www.chow.com/topics/665480#5164147 http://www.chow.com/topics/559004#5164088 I've made this one several times, and it's very good, kind of rustic and homey. http://tinyurl.com/create.php Sun, 08 Nov 2009 01:31:43 GMT http://www.chow.com/topics/559004#5164088 http://www.chow.com/topics/665148#5164056 Ooooh, I do love duck, but alas, my family insists on my sage dressing with the meal. I've never had duck with sage dressing, but I do strongly prefer duck with black olives. Good thinking though! For next year, I'm toying with the thought of ordering a couple of fertile turkey eggs, incubating them, then offing them when they're just the right size. Just kidding. I don't know that I could still off a bird if I had to. But loved watching family members do it when I was a little kid. My god, I have a bizarre turn of mind this evening. Must be Halloween left-overs! Sorry 'bout that. Sun, 08 Nov 2009 01:08:17 GMT http://www.chow.com/topics/665148#5164056 http://www.chow.com/topics/616204#5163971 Hi, I don't know if you are still looking for cocoa butter, but one source for it is: http://www.netrition.com/now_cocoa_butter_page.html. Their ground shipping charge for any amount of items is 4.95, a bargain for larger orders. Sun, 08 Nov 2009 00:18:31 GMT http://www.chow.com/topics/616204#5163971 http://www.chow.com/topics/645905#5163917 That's great! Sat, 07 Nov 2009 23:42:10 GMT http://www.chow.com/topics/645905#5163917 http://www.chow.com/topics/665330#5163886 Make the brownies in little cupcake tins and then put a little chocolate ganache in the center before baking. One dessert I always hear people rave about is a brownies trifle. I find it too sweet but I can't tell you the number of people who have raved about it, after having it. That would be so easy to do: http://travelingmama.net/?p=1084 Another easy chocolatey dessert is a Texas sheet cake. http://www.washingtonpost.com/wp-dyn/content/article/2006/08/22/AR2006082200309.html Sat, 07 Nov 2009 23:24:30 GMT http://www.chow.com/topics/665330#5163886 http://www.chow.com/topics/665215#5163881 Cook the filling. Let it cool. Assemble with the raw dough crust. Freeze them uncooked. Sat, 07 Nov 2009 23:22:12 GMT http://www.chow.com/topics/665215#5163881 http://www.chow.com/topics/570216#5163869 Croissants were mine too. This summer I finally used the recipe from Baking With Julia - how great! My previous challenge had been chocolate babka. Finally, motivated and inspired by a Seinfeld rerun, I used Deb's recipe on smittenkitchen.com - again. how great! I think I'm ready for a new challenge and will probably find some as this post continues. Sat, 07 Nov 2009 23:16:48 GMT http://www.chow.com/topics/570216#5163869 http://www.chow.com/topics/498320#5163819 I wonder if anyone "out there" has the recipe from Thompson's Spa? That was the Famous version, on the Midnight Dreary. Sat, 07 Nov 2009 22:49:51 GMT http://www.chow.com/topics/498320#5163819 http://www.chow.com/topics/665481#5163779 Easy. (if you have smoking facilities) 1) Brine whole (or split into two along obvious connective tissue) for 24 to 48 hours depending on how salty you want. Brine = 5% salt by weight, 5% sugar, peppercorns and any other spice / herb you care to chuck in. Use less or no sugar if you want. You can use a small quantity of curing spice if you like. (Be careful how you use that stuff - it is poisonous in 'relatively small' quantities.) 2) Leave it for 24-48 hours uncovered and where it won't sit in any juice. At this time of year I leave it outside on my raccoon proof deck. 3) Cool smoke it (I prefer apple / cherry) I use 210 until internal temperature = 145. The books recommend 160. To me that is overkill. I will be cooking it anyway. Works out seriously cheap as the pork comes in at $0.89 per pound. The smoker I use is a bargain basement Canadian Tire $300-down-to-$200 Centro. http://reviews.canadiantire.ca/9045/0851447P/reviews.htm Sat, 07 Nov 2009 22:15:03 GMT http://www.chow.com/topics/665481#5163779 http://www.chow.com/topics/610580#5163778 I've been making my own cider at home, and the pulp that is left over sounds like what you're looking for. To get the drier consistency (and flavorful mush), core about half a dozen raw apples (peeled first, if you prefer). Drop the sections into a food processor until they resemble chunky apple sauce. Pour the mush into a sieve, mesh bag, or cheese cloth and squeeze most of the juice out. Save the juice: this is pure apple cider! Yum! The leftover mush sounds like the crushed apples that you're looking for. For the chipped apples, my experience at a donut shop says that you should just need to take one or two peeled, cored, and sliced apples and either slice them across the sections fairly thin, or use your food processor to make thin chunks. The exact thickness depends on how much of an apple chunk you want to bite into in your donut. I'm actually looking for recipes to use the cider-making byproduct in, since it's still very flavorful. Apple fritters sounds like a great start! Please share the recipe. Sat, 07 Nov 2009 22:14:45 GMT http://www.chow.com/topics/610580#5163778 http://www.chow.com/topics/663905#5163737 I actually use one-piece lids, like ordinary screw-on lids. In fact, I frequently re-use the jars and tops from the organic peanut butter I buy, since I buy so much of it. Never used wax. I usually wash the jars and lids, then dry them in a warm oven. Fill while jam/jelly and jars are still hot, put lids on. Usually I do a boiling water bath, but not always. The jars always seal properly (you can tell because the center of the lid becomes concave). Been doing this for 3 or 4 years now, haven't killed anyone yet! Sat, 07 Nov 2009 21:48:32 GMT http://www.chow.com/topics/663905#5163737 http://www.chow.com/topics/664356#5163733 This is the recipe that I use for sesame noodles. The sesame paste is toasted from an Asian market. 1/3-cup sesame paste* ¼-cup oil 3 T soy sauce 3 T vinegar 2 T sugar 3 T hot water 1 T sesame oil 2 cloves garlic 1 T chili oil 3-4 scallions 1 t dried chili peppers, broken up Sat, 07 Nov 2009 21:46:26 GMT http://www.chow.com/topics/664356#5163733 http://www.chow.com/topics/665387#5163714 Or perhaps lamb shoulder? Sat, 07 Nov 2009 21:39:20 GMT http://www.chow.com/topics/665387#5163714 http://www.chow.com/topics/665292#5163705 this stuff is really good, I put it in and on everything! Also made jalapeno jelly for the first time this year, and that is good as well, really like it on sandwiches lately! Sat, 07 Nov 2009 21:31:27 GMT http://www.chow.com/topics/665292#5163705 http://www.chow.com/topics/664878#5163641 My Russian friends eat garlic in every imaginable way. The young raw garlic is especially prized--and "hot." I love it. Then, too, these are folks who drink rassol, which is the drippings from sauerkraut. Sat, 07 Nov 2009 21:00:36 GMT http://www.chow.com/topics/664878#5163641 http://www.chow.com/topics/665141#5163503 Ribs or rib roast aka ribeye? Sat, 07 Nov 2009 19:46:20 GMT http://www.chow.com/topics/665141#5163503 http://www.chow.com/topics/665021#5163460 This product is easy to find in my city (NYC) , but I wonder why it is any better than a reduction of balsamic that you can make at home. Years ago the bottled balsamic creams were pure but most of those I have seen lately have all sorts of stuff added--caramel color, preservatives. etc. Many varieties on offer these days: http://www.gourmetitalian.com/category-s/99.htm Sat, 07 Nov 2009 19:23:05 GMT http://www.chow.com/topics/665021#5163460 http://www.chow.com/topics/620671#5163420 Sorry for the slow response, but I just saw your questions... Alkapal: I usually get my sardines from Trader Joes. I like skinless, boneless... I'm too squeamish to be a sardine expert! If you know of a better brand that sells skinless/boneless, please let me know. Sam: Yes, canned artichoke hearts. I've also used the Trader Joe's artichoke pesto and it works great. Sat, 07 Nov 2009 18:56:57 GMT http://www.chow.com/topics/620671#5163420 http://www.chow.com/topics/489456#5163241 I remove most of the fat but leave a little on the theory that it protects the stock from ice crystals and freezer burn but I may be whistling out my backside on that one. Sat, 07 Nov 2009 16:55:22 GMT http://www.chow.com/topics/489456#5163241