cwcdesign

Forum Replies Created

Viewing 15 posts - 1 through 15 (of 1,148 total)
  • Author
    Posts
  • in reply to: What are you Cooking the Week of January 29, 2023? #38276
    cwcdesign
    Participant

      It was up to 70 today after being in the 40's on Saturday night. With the heat, neither of us felt like cooking. I made another recipe out of Ina's new cookbook - a Greek Orzo Salad which was quick, easy, light and tasted great - a keeper.

      in reply to: What are you Baking the Week of January 29, 2023? #38254
      cwcdesign
      Participant

        I never did report in about the Lemon Meyer Bundt Cake - Life got in the way. It is a really good cake, but I think I over mixed it. Claire used a hand mixer but I only have my stand mixer - it was denser than I'd like and a little dry - I think I would also use a skewer next time instead of a toothpick - the glaze didn't sink in very far - all very doable fixes. I did use olive oil, might try avocado as well, but I discovered yesterday that I need to toss my current avocado oil as it has gone rancid - I've had it a while so not surprised.

        The day before I left for Atlanta, I woke up to a text from Will that said the washer was leaking - so I had to scramble to find neighbors who'd let me use their machines - I have wonderful neighbors! Our new one arrived on Friday - it's an LG stacked front loading washer dryer in green (my choice) - it's really nice. We've been catching up on doing the laundry we didn't want to impose on our neighbors - they let us do 4 loads over the course of 2 weeks.

        Friday morning, I made jalapeño corn muffins from a mix we carry in the store. It's a pancake waffle mix and I didn't know until I saw the vendor in Atlanta that you could make muffins from it. They weren't bad, but perhaps a bit dense probably due to the mixing. I think if you're used to packaged mixes you would not notice.

        in reply to: What are you Cooking the Week of January 29, 2023? #38253
        cwcdesign
        Participant

          I have been reading, but not posting lately. Last Monday I made a grain bowl with roasted vegetables from Barefoot Contessa's latest book Go To Dinners - it came out well - it was pretty much a blueprint recipe where you can change up all sorts of things. It said it served 4 - Will and I ate large amounts the first night, then I had another Tuesday and Wednesday and then I turned what was left into a version of tabbouleh and had dinner and lunch on Friday.

          Last night I made Cianfotta (Mixed Vegetables) a recipe I got from a cooking class with Nancy Verde Barr before Nathaniel was born! It's a stovetop braise in a way, very simple - garlic, onion, potato, peppers and tomatoes, but you can always add other things like eggplant or zucchini. Last night I added Tuscan Chicken Sausage and green olives - dinner again tonight.

          in reply to: What are you Cooking the Week of January 22, 2023? #38252
          cwcdesign
          Participant

            I like Ina Garten's recipe from her cookbook, Foolproof. It uses a 28 oz can of crushed tomatoes. Her recipe calls for orzo and saffron, neither of which I use. It also calls for a tablespoon of kosher salt - since I use Morton's, I use 2 teaspoons. I also add 1 teaspoon sugar to cut the acidity and 2 teaspoons of Italian Herb mix (Penzey's) in place of the saffron.

            in reply to: Sesame allergies and food labels #37993
            cwcdesign
            Participant

              We recently went to a local seafood restaurant - we were thinking about ordering fried okra - and it dawned on me that it might be fried in the same oil as the shrimp (my newest allergy) - I asked the server and he said yes and that I would also want to avoid the fried fish (which I was thinking about) and the French fries. He recommended any of the grilled fish - I had a blackened Mahi sandwich which was delicious. Anyway, it might not have mattered but I'm glad I didn't take any chances - I'm not carrying around an epi-pen for no reason!

              in reply to: Happy New Year, what’s cooking the week of 1/1/23? #37947
              cwcdesign
              Participant

                Aaron, Alton Brown has a recipe for baked brown rice that has become my go to. It bakes for an hour, but prep is 5 minutes and you don't have to check it. I think I originally found it in Southern Living

                in reply to: Happy New Year, what’s cooking the week of 1/1/23? #37620
                cwcdesign
                Participant

                  I forgot to mention that the casserole was pretty good, better the second night, but the bread cubes were still dry even with all the liquid - it was made like a bread pudding.

                  Last night, Will made red beans and rice - he's been trying to replicate a dish he had while traveling. The beans were not quite done, pretty close, but he realized he followed the minimum time and needed to allow for the maximum. It was a little heavy for me, but delicious nonetheless.

                  in reply to: What are you Baking the Week of January 1, 2023? #37619
                  cwcdesign
                  Participant

                    Happy Birthday to your husband, Chocomouse. It's a beautiful pie - my Mom's favorite birthday cake was cherry pie

                    in reply to: Happy New Year, what’s cooking the week of 1/1/23? #37609
                    cwcdesign
                    Participant

                      Great piece, Mike - I always assumed the sandwich was created in NYC because of all the delis - I had no idea it had been around so long. But considering the meat-packing history of the state - Cudahy Packing had a plant in Omaha, it's not a surprise that it was created in Nebraska, which ever city it was. A good one is still one of my favorite sandwiches.

                      in reply to: Happy New Year, what’s cooking the week of 1/1/23? #37603
                      cwcdesign
                      Participant

                        Mike, I went to Goldbelly to see if any restaurants were offering Reuben kits. There was a restaurant from Omaha, Crescent Moon, that calls theirs the Original Blackstone Reuben kit and says it was created at the Blackstone Hotel, named after a card player - what else - named Reuben.

                        in reply to: What are you Baking the Week of January 1, 2023? #37595
                        cwcdesign
                        Participant

                          Will's making sourdough and I'm hoping to make, probably tomorrow, a Crystallized Meyer Lemon Bundt Cake from Claire Saffitz's new book What's for Dessert? I got some of my neighbor's Meyer Lemons before the freeze. It's made with olive oil, so I will post results - I'm sure that BakerAunt would be interested if it is good - I'm expecting it to be.

                          in reply to: Happy New Year, what’s cooking the week of 1/1/23? #37594
                          cwcdesign
                          Participant

                            Happy New Year!

                            We ate leftovers from our tenderloin for most of the week, with one day of chicken wild rice soup from the freezer. My brother sent us a reuben kit from Zingerman's (in the past he's sent us just bread - sending coals to New Castle). We had gone out for lunch to Mom's favorite cafe before her service on December 15th (two years later) where Will and my brother had Reubens - really good ones. Will subtly made sure that my brother knew not to send us bread again. Sadly, Zingerman's is one of those companies that is living off it's reputation. Both this year and last, the bread was stale and we had put it in the freezer as soon as it arrived. The dill pickles are soft, not crisp and the dressing was so-so. The corned beef was OK, but then was tough in the sandwich. I had marked a Reuben casserole at some point, so Will used what was left to make it yesterday. It was pretty good, considering the ingredients, and we would probably make it again with better ones. So, we will have more of that tonight.

                            in reply to: What are you Cooking the Week of December 25, 2022? #37539
                            cwcdesign
                            Participant

                              I got an incredible deal on a tenderloin at Harris Teeter. I ordered Angus which is their middle tier of quality and they prepared and tied it for me. I paid $32 plus change for 4 pounds (7.99 per pound, usually 17.99). I slow roasted it a la Ina Garden and it was perfect! I made bérnaise sauce, mashed potatoes and green beans. We did not have dessert, but we really enjoyed our dinner and will continue to enjoy it. Tonight I will make a green salad to go with leftovers.

                              in reply to: Use it Up! #37524
                              cwcdesign
                              Participant

                                I just used up the last of my sparkling sugar coating my third batch of Bourbon Balls - the cookie crumbs are also used up. The best by date on the sugar (from KAF) was 2015 - but it's sugar and no one has gotten sick from either of the last two batches - a little tipsy maybe.

                                in reply to: Merry Christmas to all #37523
                                cwcdesign
                                Participant

                                  Merry Christmas to everyone! I hope everyone is staying warm and safe this Christmas!

                                Viewing 15 posts - 1 through 15 (of 1,148 total)