Italiancook

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Viewing 15 posts - 1,141 through 1,155 (of 1,507 total)
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  • in reply to: What are You Cooking the Week of September 24, 2017? #9152
    Italiancook
    Participant

      This evening, I put together the marinade for "Lickin' Chicken" from Cook-Ahead Cookery. It'll be tomorrow's dinner.

      in reply to: What are You Baking the Week of September 17, 2017 #9150
      Italiancook
      Participant

        Navlys, thanks for an excellent oatmeal idea. Every 6-10 days, I make Kelsey Nixon's "Slow Cooker Irish Oatmeal." It makes enough to last me 6 days. I'm the only one who eats oatmeal. It uses 2 teaspoons cinnamon. I make this so often, the taste has become humdrum. I had thought about using cardamom, but ginger will be my first try. Thanks for posting.

        in reply to: What are You Baking the Week of September 17, 2017 #9133
        Italiancook
        Participant

          I made dinner rolls that use cottage cheese in the dough. Have made them before. This time, I did two things wrong: (1) For the second rise, I put the balls of dough in a muffin pan. The recipe clearly says to put them in a 9" round pan. Nevertheless, I didn't notice that. (2) I set the baking timer for hours, not minutes. I ended up with beautifully brown rolls, but they're too crusty. I saved one for my broccoli soup dinner (from freezer), and gave the rest to my husband. He likes crusty bread.

          The problem with these goofs is that I had planned to freeze the rolls for guests in October. I ended up with a product I wouldn't serve to a guest. It's one thing for us to eat them, quite another for guests.

          I also made blueberry pancakes this morning. I'm going to call those my baking/cooking for the day, since I did those successfully.

          in reply to: What are You Baking the Week of September 10, 2017? #9066
          Italiancook
          Participant

            Bev, I think the apple cake would taste better with just a glaze, as you do it, instead of so much frosting. I've also been thinking that it'd taste good with a confectioner's frosting that was mixed with some maple syrup instead of all milk.

            I used Fuji apples. I don't think the apples were a problem. It was the cup of black walnuts. But next time, I'll probably try Granny Smith.

            in reply to: What are You Cooking the Week of September 10, 2017? #9061
            Italiancook
            Participant

              I have country-style pork ribs in the oven, and barbeque sauce gently simmering on the stovetop for the ribs.

              in reply to: What are You Baking the Week of September 10, 2017? #9050
              Italiancook
              Participant

                For the first time, I made KAF apple cake with brown sugar frosting (not the exact title). I thought black walnuts would go good with apple. Mistake. Black walnuts have too strong a taste. I didn't like the brown sugar frosting. I couldn't really taste the cake because of the black walnuts and frosting. What I like a lot about the cake is that it does not use baking powder, only baking soda.

                in reply to: What are You Cooking the Week of September 10, 2017? #9021
                Italiancook
                Participant

                  I don't think it counts as cooking, but . . . I had 3-1/4 cups homemade chicken broth leftover that I didn't freeze. I boiled it, added rice, gently boiled the rice for about 15 minutes and called it homemade soup. Hey, it's in my best Italian cookbook. I sprinkled grated Romano cheese on top, and it was delicious soup!

                  in reply to: What are You Cooking the Week of September 3, 2017? #9012
                  Italiancook
                  Participant

                    Thanks for the yogurt suggestion, BakerAunt. I didn't know that but will try it when I thaw the Asparagus Soup. For anyone wanting to try this, keep in mind that I ended up with 1 quart + 3/4 cup.

                    in reply to: What are You Cooking the Week of September 3, 2017? #9003
                    Italiancook
                    Participant

                      I made Asparagus Soup using The Neely's recipe from Food Network. It called for a small pinch of red pepper flakes. I did that, then decided it was too small a pinch. Now that I've tasted the soup, I regret that decision. The soup is lovely, but the burn on my tongue afterward is not. Next time, I'll stick with a small pinch so I can enjoy the asparagus flavor more.

                      in reply to: What are You Cooking the Week of September 3, 2017? #8989
                      Italiancook
                      Participant

                        I have a pot of Cauliflower & Pasta Soup bubbling away on the stove. The recipe is in "Italian Family Recipes from The Romagnolis Table." A quart of it is for a meal. The rest is for the freezer. Around 1 P.M., I'm going to start making chicken broth for the freezer.

                        For dinner, my husband will grill pork chops. I have some cauliflower leftover from the soup. I'm going to try to replicate a recipe I saw Lidia do on her cooking show. She braised it with a few sliced lemons and a little lemon juice. I also have sautéed mushrooms for dinner. Not sure how lemony cauliflower will go with sautéed mushrooms, but we'll find out.

                        • This reply was modified 7 years, 7 months ago by Italiancook.
                        in reply to: Getting Seeds to Stick to Bread #8955
                        Italiancook
                        Participant

                          Thanks for the experiment, Mike. I always enjoy seeing photos on this site.

                          in reply to: Interesting article on the “oversupply of bread” #8953
                          Italiancook
                          Participant

                            I just checked Costco online, and didn't find King Arthur flour.

                            in reply to: What are You Baking the Week of September 3, 2017? #8919
                            Italiancook
                            Participant

                              I don't seed bread. I can't stand the mess of cutting it and having seeds fly everywhere. I don't have any seeds now, but will try Cass's method sometime in the future. Thanks for sharing, BakerAunt and Cass.

                              • This reply was modified 7 years, 7 months ago by Italiancook.
                              in reply to: Happy Birthday to Mike Nolan! #8904
                              Italiancook
                              Participant

                                I concur with BakerAunt and Rascals: Happy Birthday, Mike, and thanks for this site. Everyone is helpful and friendly. I wouldn't have a new marble pastry board if it wasn't for this site . . . and you. I hope you have great health and lots of cooking/baking projects in the coming year.

                                in reply to: To Peel or not to Peel Apples for Pie #8903
                                Italiancook
                                Participant

                                  Drink some fresh-pressed cider for me. When I was a kid, our after-school chore in the fall was to pick up apples off the ground from under the trees. These apples were taken to the mill and sold for cider.

                                Viewing 15 posts - 1,141 through 1,155 (of 1,507 total)