Cooking - General Part Deux
Iggy -- Friday, July 06, 2012 -- 08:01:41 PMYour flan flopped? Need a good recipe for kugel? Post your general cooking questions here.
This thread is tagged: cooking, baking, roasting, advice, recipes(All users will see what tags exist for a thread. Please tag carefully!)
Shiny new thread! I'm going to start by posting a old favorite that I'm making for dinner tonight. Thai beef. I think both Iggy and lizzie talked about it in the old thread, and I've mashed up a couple different recipes to make something my family likes. Yummy!
Hmm, the pot d' deux thread!
Is that boiled or poached
Or roasted and basted?
I don't think that's something
That I've ever tasted!
Perhaps with a light soy
And apricot glaze
It might be a dish that
Would thrill and amaze;
Recipes for Snag are
Rare, it is clear
So if you find one,
Please post the link here.
Where is the thai beef recipe?
So... we were just invited to a neighborhood picnic to officially welcome us, and to bid farewell to the other neighbors that are departing next week. The host is making chicken/veggie kabobs, and I've been asked to bring a side. What should I make?? I was thinking of the Pioneer Woman's Asian Noodle Salad, but I wonder if that would appeal to a crowd (though I love love love it). Would a more standard pasta salad with a vinaigrette be a better bet? Something else?
I love olives so it's one of my favorites. I had her Asian noodle salad once and really liked it as well. I think you should make it because you've made it before and you know it will turn out well.
How nice, a picnic to welcome you. You don't hear of that much any more, at least I don't. I need to move to a better neighborhood, perhaps. At the last one they all just told me how happy they were that we weren't black. Here I only have a few neighbors but we all keep to ourselves. Except for the backyard preacher guy.
This should probably go to another thread, but I have been so pleasantly surprised by how welcoming the neighbors are. Two women from the 'hood crashed my bookclub last week, and it was awesome. It's the kind of place where you can go outside with gin and a lime, and someone will show up with tonic and two glasses. We're very happy we made the move.
And I think Asian Noodle Salad would hold well in the heat, so I think that's what I'm going to do. Here's hoping everyone likes cilantro!
I also love the Asian Noodle Salad and think that would be great. I posted a recipe in the old thread for a spinach penne salad that's very easy, inexpensive to make, produces a vast quantity and everyone always raves over it. It's my go-to recipe for feeding a crowd.
I have been making the cold rice noodle salad with peanut lime chicken the last few weeks from Smitten Kitchen and it is fabulous. It is really easy to make it all ahead. I also made the triple berry buttermilk cake for the 4th and it disappeared. I love almost everything the woman from smitten kitchen makes, her recipes are really solid.
I love smitten kitchen too -- her cakes (particularly her crumb cakes) are outstanding. I saw that cold noodle salad last week, but I think that looks a little too main course-y if that makes sense.
Now I'm off to search for the spinach penne salad betsey mentioned. Thanks!
I posted this in the last cooking thread maybe a year ago, but I've had good feedback about this grain salad. I use farro instead of spelt, shelled edamame instead of peas, and craisins instead of cherries.
I totally agree -- everything I've made from her blog has been uniformly awesome.
She has a cookbook coming out in October. I have had her recipe for Apple Pie Cookies bookmarked on my toolbar forever; maybe I'll make that a project to work on with the kids this coming weekend.
Lori, when you make the Pioneer Woman's Sundried Tomato pasta salad, do you use kalamata olives? It looks so good that I want a giant plate of it right now.
I've experienced a revelation! I bought a bunch of overripe tomatoes at the Farmer's Market for $2 and made a roasted tomato sauce. Problem was I over-roasted and lost most of the liquid. The tomatoes were very darkly browned and I figured the flavor was too strong for spaghetti or tomato soup. So I decided I'd make chili with the tomato sauce, which was pretty much the consistency of paste. I had several farmer's market peppers of various varieties and charred and peeled them before adding them to the pork and beef I ground up in the Kitchen Aid meat grinder with some chopped onions and red pepper. After browning, I added chili powder and cumin. The flavor was incredible! And even better when I added it to the tomatoes and a bottle of beer. Summertime cooking is the bomb!