don't know if it's been posted yet, but I LOVE Sarah Foster's cookbook. She's the owner of Foster's market in Durham. I grew up in Yorktown apartments a few blocks from there! The recipes are delicious and the photos are GORGEOUS. I don't know about you guys, but I sort of need a photo to motivate me when I'm cooking. Today I made the butternut squash salad recipe.

10/4/2010 11:12:29 PM

Quote :

"sir, enlighten me as to your oven temps and times for cooking homemade dough on a pizza stone i have yet to find success only a few tries though"

we've had about the same results... and I've listened to other peoples times and stuff too, and it just doesn't seem to want to work out!

10/5/2010 8:36:37 AM

500-550

preheat the oven
then I check the stone temp with an IR thermometer

put the pizza in with a peel onto the hot stone doing it quickly so you don't lose heat

then maybe 5 minutes - just keep an eye on the pizza
it goes fast

10/5/2010 10:02:17 AM

I am really excited to be able to go grocery shopping and actually cook/eat vegetables again. I moved yesterday so haven't been cooking for the last week or two. Any longer and I might go crazy. Now I just need to decide what I want to make, because I kind of want to make everything I can think of to make up for my time off.

[Edited on October 5, 2010 at 10:32 AM. Reason : I am thinking maybe an Indian veggie dish or two tonight]

10/5/2010 10:29:30 AM

ya!!!!! love the cooking threads!!!




IM GONNA MAKE CHILI AND APPLE PIE REALLY SOON WHO WANTS SOME?????

10/5/2010 11:32:08 AM

I think next week I will set up one of my crock pot chili's... I might go for an oriental chili- I've never had one, but the idea intrigues me!

10/5/2010 11:34:50 AM

oriental chili?

white people.

10/5/2010 12:38:27 PM

Any ideas for some interesting vegetable soup/stew? I want to make soup tonight but am in the mood for something a bit different from my standard minestrone, lentil, potato, etc.

Current contenders are Sweet and Spicy Soup with Black-Eyed Peas and Sweet Potato and Jamaican Spinach Soup. I have a buttload of hot peppers so something using those would be good. Or I could make cornbread to go with it I guess.

10/7/2010 9:25:12 AM

I tried to make she crab a few weeks back.

Totatlly fucked it up...tasted like hot whole milk mixed with the juice that you squeeze out from canned tuna.

10/7/2010 9:55:37 AM

Hungarian goulasch

or Czech goulasz

10/7/2010 10:44:22 AM

last night i made chicken dansak, spaghetti squash with brie and basmati rice.


my parents are coming this weekend and i got to make good stuff

10/7/2010 10:47:54 AM

Quote :

"spaghetti squash with brie "

im intrigued

how was it?

10/7/2010 12:51:57 PM

YO HOLMES

how to i make a not dry turkey? i want to make the most delicious turkey of all time this thanksgiving. i've never made a turkey before so i'm scared. i feel like one of the WORST THINGS on planet earth is dry turkey

so how do you make your turkey?

i am also thinking of making a yummier stuffing/dressing. fuck stovetop. i think i'd like to do a sausage/cranberry/apple (and maybe some orange or almonds) stuffing/dressing

but the main thing is not fucking up the turkey. so tell me how you make it? i am also open to more creative ideas/seasonings (vs. just like chicken broth, bay leaves, carrot, celery...ya know, your traditional turkey)

LIST AWAY

10/27/2010 7:00:21 PM

You could try brining it for a few days before you cook it. I did a brine with some dark beer in it a couple years ago and it was well received. I can't personally comment because I wasn't eating poultry then so I didn't eat it.

Also, pineapple stuffing made using potato bread is amazing. That might be a good option considering you seem to be looking at sweeter ones. It is quite sweet, but really really good.

10/27/2010 7:07:11 PM

ohhh brining. good idea. the pineapple stuffing sounds good, but maybe TOO sweet. but i will likely have more than one so it might be a possibility! i kinda like the tarty sweet. like dried cranberries, tart apples, etc.

i just want it to be yummy and not a disaster. its just like...turkey? i'd rather have chicken. haha. or like pork tenderloin. but then its not thanksgiving. but i am hoping that a good turkey is actually good. i just can't handle dry turkey. it is so nasty.

10/27/2010 7:12:09 PM

ive become more of a fan of just doing a turkey breast, then like a ham.

idk.

plus with just a breast i feel you can coax more flavor into it.

10/27/2010 7:14:32 PM

It's definitely very sweet. I don't think it would be bad to do that kind and then a less sweet kind, actually. It doesn't really taste like stuffing exactly. Just delicious. I am not normally a fan of sweet side dishes, but I love it.

I also way prefer cornbread stuffing to regular bread stuffing. I found a recipe for pumpkin cornbread and now I want to make pumpkin cornbread stuffing to see if that is good or just really weird. I am not totally making that up because I have seen pumpkin bread stuffing offered before, otherwise I might think it sounded gross.

Brining the turkey was surprisingly easy. Are you also making homemade gravy for it?

[Edited on October 27, 2010 at 7:18 PM. Reason : .]

10/27/2010 7:16:32 PM

^^ we used to have ham and turkey at thanksgiving, as well. so that is another idea.

or i wish i could just say eff it all and do beef tenderloin or something. but i really want to make the dressing/stuffing. which is like the only reason for turkey haha. as a vehicle to get other deliciousness to my mouth.

^ mmmmm the pumpkin bread stuffing sounds good. i guess it could be weird, but i think it sounds good. and pumpkin cornbread. and YES, def homemade gravy. that is a necessity.



[Edited on October 27, 2010 at 7:20 PM. Reason : .]

10/27/2010 7:18:58 PM

in a pinch i made a cranberry stuffing with pumpernickle and it was.... kinda awesome.

10/27/2010 7:31:25 PM

Monday night we made a kiwi/kale salad with peanut vinaigrette, beef curry with veggies and then raw leeks, parsley, and mushrooms with rice and creamy rice pudding for dessert!

10/27/2010 7:37:11 PM

I'm making sushi for the first time tomorrow - super excited!!

10/28/2010 9:14:05 AM

I've been making pizza a lot lately. I'm using this recipe:

http://billyreisinger.com/pizza.html

It's crazy preheating one's oven to 550 degrees, but I love the way the crust comes out. I've been doing fairly basic pizzas. The first was a whole-wheat crust. It turned out well, I suppose, but it was really dense. I don't believe I let the yeast do their thing, and the all-wheat flour probably contributed to that? I went for a white-wheat this time, half whole wheat and half all-purpose. It had a much better texture and flavor. I want to try bread flour next. I hear the higher gluten equals a chewier snappier dough, which is what I want/like.

10/29/2010 12:27:17 PM

I just posted this in the dinner thread but here:

Quote :

"Just cooked up a wilted salad with bok choy stems/leaves, kale and mustard greens in a little butter and rice vinegar. I also made some rice with a roasted root vegetable medley of three kinds of sweetpotatos (hatteras, covington, batus), onion, turnip and beet in peanut oil and chopped peanuts with fried Arkansas Black apples (sugar, butter) for dessert. Everything except the peanut oil, rice vinegar, rice and sugar were fresh and local. The butter was from Maple View Farms in Chapel Hill. Farmers' Market FTW. Sweetpotatoes at $0.50/lb and tons of kinds of apples at $0.89/lb. That's half the price of the grocery store. Also, kale is basically free. Less than a dollar per pound."

Buy local and in season! Cheap, cheap, cheap. It's like they're giving away fresh food.

11/5/2010 10:31:27 PM

I am having people over for dinner on Thursday. Normally I am good with ideas, but this time I am kind of at a loss. The only meats I eat are poultry and seafood. The woman is allergic to gluten. The man doesn't tolerate spicy food all that well. I need something that I can either do most of the prep work for the night before or something that doesn't take too long to cook, because I'll be doing it after work and don't want to wind up eating super late.

I think once I get the protein selection I'll be fine to think up what to serve with it. I'm just sort of stumped on that. I haven't been eating animal proteins for very long so haven't built up the best repertoire yet I guess. Ideas would be much appreciated.

11/8/2010 11:08:41 AM

Quote :

"The woman is allergic to gluten."

That has to be one of the absolute worst allergies ever. That shit is in everything.


That said, I love cooking, but I'm neither creative nor skilled...

11/8/2010 11:17:29 AM

I've been making holiday wreaths/chicken rings lately. You take chicken, bell pepper, onion, cheese, and cream of chicken soup and stuff it inside crescent rolls arranged in a circle/star. It bakes up into something with consistency and flavor of potpie but that lends itself to slicing much better. I'm going to try an Italian one next that'll basically be a calzone. I love it because it's fairly quick and fairly cheap.

11/8/2010 11:21:11 AM

I am trying to get back into cooking, as I have a ton of free time being unemployed and all.

Recently, I've made white and whole wheat breads, homemade cookies, and I'm thinking of making lasagna tonight or tomorrow for supper. Probably tomorrow because it's too cold to walk to the market today

I really want to try making my own tortellini or ravioli, but I have no clue where to even begin.

^ I love doing that! Or at least, I used to. It's been a long time. Got the idea from some pampered chef recipes. My favorite was one filled with taco-seasoned meat, bell pepper, onion, cheese, and tomato. Topped with sour cream of course!

[Edited on November 8, 2010 at 11:23 AM. Reason : ^reply]

11/8/2010 11:22:01 AM

I have to wonder how many of the people with gluten allergies actually have "gluten allergies." It seems like the hip thing to be allergic to all of the sudden.

That said I would go with something like a basic grilled salmon (just add lemon and dill or something similar), a quinoa salad (it's gluten-free and if allowed to marinate overnight makes an awesome salad), and some roasted potatoes.

11/8/2010 11:24:21 AM

Skwinkle, how about Mediterranean Quinoa Salad with Salmon, Scallops or Chicken?

http://www.foodnetwork.com/recipes/bobby-flay/grilled-asparagus-and-quinoa-salad-with-goat-cheese-and-black-olive-vinaigrette-recipe/index.html

Make the quinoa the night before. Delish!

[Edited on November 8, 2010 at 11:24 AM. Reason : s]

11/8/2010 11:24:29 AM

I don't have a grill so it would have to be pan fried or baked. I have been leaning toward salmon though. And I was thinking some kid of quinoa salad too, actually. I sort of wanted to do roasted sweet potatoes because I think they would go well with salmon, but I don't really want to do that and quinoa, so I'll probably end up doing the quinoa and then some type of green veggie. And maybe chocolate mousse. I dunno yet though. I am horrible at decisions.

11/8/2010 11:27:32 AM

^^ COPIED MY IDEA

j/k

Quote :

"You could try brining it for a few days before you cook it. I did a brine with some dark beer in it a couple years ago and it was well received. I can't personally comment because I wasn't eating poultry then so I didn't eat it. "

Brining is totally the way to go. Ever since I started using my special brine recipe I get people every year begging me for my recipe

[Edited on November 8, 2010 at 11:27 AM. Reason : a]

11/8/2010 11:27:35 AM

This recipe looks amazing
Grilled Lemongrass Chicken with Red Quinoa and Vegetables

http://www.epicurious.com/recipes/food/views/Grilled-Lemongrass-Chicken-with-Red-Quinoa-and-Vegetables-354270

* 3 medium shallots, roughly chopped
* 2 stalks fresh lemongrass (tough outer leaves removed)
* 1 piece ginger (about 1 1/2 inches), peeled
* 1/4 cup plus 5 teaspoons canola oil, divided
* 1/4 cup fresh lime juice
* 1 tablespoon tamari (or soy sauce)
* 2 tablespoons light brown sugar
* 1 1/2 teaspoons sea salt, plus more to taste
* 1 teaspoon freshly ground black pepper
* 1 teaspoon ground coriander
* 4 boneless, skinless organic chicken breasts (about 5 ounces each)
* 3/4 cup red quinoa
* 1 1/2 cups chicken broth (or stock)
* Vegetable oil cooking spray
* 1 pound fresh sugar snap peas, strings removed
* 1 red bell pepper, cored, seeded, and thinly sliced
* 2 tablespoons chopped fresh mint

11/8/2010 11:35:58 AM

I made this on friday night. One of my guy friends argued with me over the amount of pumpkin in it but it came out amazing. Made a double batch for 6 people and there wasn't anything left

http://www.finecooking.com/item/24536/video-recipe-pasta-with-pumpkin-sausage-and-cavolo-nero

11/8/2010 11:37:49 AM

Quote :

"^ I love doing that! Or at least, I used to. It's been a long time. Got the idea from some pampered chef recipes. My favorite was one filled with taco-seasoned meat, bell pepper, onion, cheese, and tomato. Topped with sour cream of course!"

Ya, I brought in leftovers and one of my coworkers goes, "Ooh! I love the Pampered Chef!" I didn't even realize they had them. I've had the "taco ring" before; it's pretty excellent. I love that about the recipe though; you can pretty much stuff it with whatever you want.

11/8/2010 11:40:06 AM

I have never heard of this thing before. I'm having a hard time visualizing what it's supposed to look like.

11/8/2010 11:40:51 AM

kinda like this. GIS for "chicken ring"

11/8/2010 11:44:48 AM

^^never heard of it either but it looks like this is one example?


also, i like this thread.

11/8/2010 11:46:31 AM

Ya! It's great stuff and so easy. I've taken to just keeping some crescent rolls and whatnot on hand. My recipe calls for canned chicken, but I find that picking up the rotisserie chickens at the grocery store right before the toss them works just well. $3.99 for a whole cooked chicken isn't too bad either.

11/8/2010 11:48:54 AM

The idea of something being like pot pie but more sliceable (and portable) sounds delicious. The cold weather gives me a pot pie craving so I may play around with the ring idea.

11/8/2010 12:08:31 PM

if you make chili with ground turkey, what is a good way for keeping it moist? i've heard that is the big problem w/ using turkey as a substitute for ground beef in chili....that it dries out. is ground pork a better alternative? trying to stay away from red meat because i feel like i have been eating too much of it recently. but the brother/dad/boyfriend/etc will likely prefer some sort of meat in chili (i'm fine with meatless, however!).

11/8/2010 12:11:37 PM

Ground pork would retain moisture, but it wouldn't be as healthy. Pork tends to have a higher saturated fat content.

11/8/2010 12:14:30 PM

Do it. There are all sorts of recipes out there for it. I use:

2 cans of crescent rolls (8 ct)
1 can of condensed cream of chicken soup
1 c shredded colby jack (or any other shredded, semi-soft cheese)
1/2 c chopped bell pepper
1/2 c chopped broccoli
1/2 c chopped/shredded chicken
2 tbsp onion

Preheat oven to 350 degrees.

Unroll and flatten the crescent roll pieces. Arrange in star pattern with points out and bases inside forming a hole with a 3-4" diameter. Make sure the pieces overlap a good bit. I find it's best to use the first eight pieces to get the perimeter of the circle and then fill it in with the other pieces.

Mix all the other ingredients together and spread around the bases of the triangles leaving a centimeter or so free from the inner edge. Fold your points into the center and press down. Try to get the pieces to overlap one another so no cracks are left for melting cheese to seep out.

Bake on a pizza screen or cookie sheet for 25 - 30 minutes.

Allow to cool for five minutes or so then cut and serve.

11/8/2010 12:17:24 PM

On Sunday I'm having a tea party at my house for a few of my friends, and I'm not sure what else other than scones I should serve. Does anyone have any good canapé recipes I could use? And no, I dont think I can serve pigs in a blanket at my afternoon.

11/8/2010 12:24:40 PM

You could make a large frittata and cut it into small bite size pieces. Or if you're feeling fancier, baby quiches.

Also, bacon wrapped dates. Freakin yum.

11/8/2010 12:31:30 PM

^Do you put almonds in your bacon wrapped dates?

11/8/2010 12:32:27 PM

I've actually not made them before, but I've had them both ways. I like em straight up. I've also had goat cheese filled dates. Awesome.

Also! Devilled eggs. I love this recipe. http://newyork.grubstreet.com/2010/01/how_to_make_the_spotted_pigs_d.html

11/8/2010 12:33:20 PM

^mmmmm I think I just died and went to heaven, those little eggs look soooooooooo yummy (it must be lunch time, why yes it is!!!!)

11/8/2010 12:42:18 PM

Quote :

"if you make chili with ground turkey, what is a good way for keeping it moist? i've heard that is the big problem w/ using turkey as a substitute for ground beef in chili....that it dries out. is ground pork a better alternative?"

For the past couple of years I've used ground pork in my chili because ground beef wasn't an option. I actually think it tastes better than ground beef after trying it out

11/8/2010 1:05:36 PM

Ground pork is the better option. Ground turkey in chili, hmmmm. I guess I would brown the turkey seperatly with some bacon and add the turkey to the chili late in the cooking process and just make sure it warms through before serving.

[Edited on November 8, 2010 at 1:12 PM. Reason : ]

11/8/2010 1:10:09 PM

yeah, i've used pork before... I like "hot" pork from the pork shop at the farmers market- yum


and thank you to whoever brought up the taco ring... I hadn't had that since high school- I think I know what I'm making wednesday for dinner!

11/8/2010 1:29:32 PM