Started by toledobass, April 07, 2007, 11:00:31 AM
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Quote from: VonStupp on December 23, 2022, 07:01:49 AMLemon Curd ThumbprintsThe girls and I are throwing ourselves at making these today during our blizzard warnings. The lemon curd itself comes with a big thank you to PD!VS
Quote from: Pohjolas Daughter on December 23, 2022, 07:37:12 AMOh boy! Those look quite decadent! Are those a kind of cookie or??So glad that you tried that lemon curd recipe! And glad that you downloaded it when you did as FineCooking is no longer being published and they've finally taken down the website. Were you pleased with the recipe? Other than the squeezing of the lemons, I thought it quite easy and foolproof.How much snow did you get in your area?Oh, and if I hadn't mentioned it earlier, extra lemon curd freezes REALLY well! I put it into very small containers (1/2 cup size), tucking a tiny bit of plastic wrap on top to prevent freezer burn, put the lid on, label and date them. Wonderful over fresh fruit! PD
Quote from: VonStupp on December 23, 2022, 12:46:40 PMYes, when you shared it with me, I filed it away. Good to know it can be stored, we can save some for a rainy (or snowy) day.I will update you on this recipe; the lemon curd has to be cooled as does the dough, so it won't be ready until tomorrow or Christmas.Not much in the way of snow, maybe 3 or 4 inches yesterday. It is the winds that are relentless right now. At -36° F wind chill, frostbite occurs in 10 minutes for exposed skin, or so the local news has been warning us. The few inches of light, fluffy snow is whipping around wildly, making it difficult to even see outside, and of course it is banking up on my driveway for removal later this weekend. Our blizzard warning ends tomorrow morning, and the wind chill warning subsides tomorrow evening.Hope all is going well, and a Merry (and hopefully well-fed) Christmas to you!VS
Quote from: LKB on December 24, 2022, 06:33:41 AMI don't much care for lemon yet those look delicious just the same, so I think y'all must have done a good job. 😋
Quote from: OrchestralNut on January 19, 2023, 06:14:00 AMPlanning on making "Chanakhi", which is a Georgian lamb stew. I won't be doing it in the individual clay pots, which is the traditional method, but likely in my Dutch oven.Even though I consider myself fairly experienced in the kitchen, generally speaking, I don't have any experience cooking eggplant. Any tips? I hear it can be a bit tricky.
Quote from: Pohjolas Daughter on January 19, 2023, 02:12:52 PMI'm not familiar with this dish, but saw one recipe calling for either "one medium eggplant or four narrow Japanese eggplants". If you're planning on using typical supermarket style ones (large globe or oval/Italian style--which there are a whole lot of different "Italian" varieties particularly when you get into heirloom ones) "they" used to say that you needed to salt them, etc., to get rid of bitterness. I haven't found that to be an issue though I have grown them for a number of years. The only thing that I would suggest is not to buy huge ones to avoid a lot of seeds. These days (depending upon what your local supermarkets/grocery stores are like), it's often easy to also be able to purchase varieties of Asian eggplants which I find to have less seeds.Hope that this helps.By the way, have you ever eaten this dish before? If you've had it at either a restaurant or at someone's home, I'd be tempted to ask them for tips. PD
Quote from: OrchestralNut on January 19, 2023, 03:08:52 PMThanks for the tips, PD! I haven't made this dish before and don't know any Georgians (European Georgians).
Quote from: OrchestralNut on March 05, 2023, 02:06:28 PMBraised Short Ribs with Red Wine GravyThis turned out great! Served with mashed potatoes and steamed green beans.
Quote from: Pohjolas Daughter on March 06, 2023, 06:15:30 AMLooks yummy! What kind of wine did you end up using in it? Also, did you end up making that Georgian dish, and, if so, how did you like it?I made this back in the early fall. My first time cooking short ribs--wish that I hadn't waited so long! Very pleased with it. I browned mine stove top and then transferred them to a slow cooker vs. cooking in the oven. Wish that the price of meat hadn't gone so high though. From what I recall, it was about $40 just for the ribs!Here's the recipe that I made: https://www.foodnetwork.com/recipes/food-network-kitchen/spicy-braised-short-ribs-with-polenta-9383225PD
Quote from: OrchestralNut on March 06, 2023, 06:21:16 AMI used a blended red wine from California called "Conundrum", by Charles F. Wagner.Yes, I did do the Georgian Chanakhi recipe, and it was fabulous. Turned out great. I substituted 1/2 the lamb meat with beef, since the lamb meat pieces given to me by the butcher were overly fatty.Here is the recipe!Chanakhi
Quote from: Pohjolas Daughter on March 06, 2023, 06:39:20 AMThanks! You're getting me hungry here! Speaking of Georgian food, a while ago I remember reading about khachapuri...boy, I'd love to try that! PD
Quote from: DavidW on March 06, 2023, 09:02:58 AMBoth look amazing but too big for me, I would be eating leftovers forever! I acquired a cookbook a few months ago called Cooking for One that has been transformative for me. Just *when* I have the energy after work to cook.
Quote from: OrchestralNut on March 06, 2023, 06:55:34 AMUnfamiliar with khachapuri. I'll have to look that up!
Quote from: OrchestralNut on March 06, 2023, 07:55:40 AM@Pohjolas Daughter , here is another recipe (from the same site as the Chanahki, that you might enjoy). It is one of my favourites! It's delicious, if you don't mind a little spicy kick.Slow Cooker Chicken Thighs Korean Style
Quote from: Pohjolas Daughter on March 07, 2023, 05:31:57 AMBy the way, who is the author of that cookbook?PD
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