Recent content by harvest

  1. harvest

    Ethical dilemma?

    A small issue someone can help me with. I have been hired to manage and run a small kitchen in a bakery where savory's are being sold.  It's been a head scratcher so far, I think mainly because of the owners business approach, but nothing other than the menu had been defined.  I helped write...
  2. harvest

    Quiche

    I have them displayed in a cold case.  But there is a small window where a "rush" of people come in from an nearby adult school from their break so I thought I would hold them in the glass warmer.  I thought about it longer and decided I didn't want to take the risk because it wouldn't be at the...
  3. harvest

    Quiche

    Hello.   I have read all the "quiche" questions here and none approached mine.   My question is, can quiche be displayed in a glass food warmer how long or should quiche always be displayed cold for any length of time for the public to be reheated later?
  4. harvest

    raw egg shelf life

    That was my concern.   I have already read Cape Chef's approach and it does sound marvelous .  Thanks ! 
  5. harvest

    raw egg shelf life

    Good-day everyone.     I want to make about a gallon size amount of caesar salad using the raw egg.   How long can the dressing stay okay in the fridge with the egg in it?   Thank you !
  6. harvest

    how to roux

    excellent ~  !  Thank you.    Right now, cold, it sure is a pretty color  :-)
  7. harvest

    how to roux

    I started a roux today for Gumbo, so far so good, right color no burning.    But, I seemed to run out of time and had to leave.  In a bowl it went.   Can I finish it tomorrow and then bring it to the correct color ?   Right now its at the chocolate milk stage and i know it needs to go further. ...
  8. harvest

    Fresh Ricotta

    Beautiful article indeed.  I only wish I had used to buttermilk that is sitting in my fridge !   Oh well, first time - trial and error.   I followed a recipe that used ONLY whole milk, salt and white vinegar.  The flavor was bland , to say the least.   It wasn't as "creamy" as I hoped but I...
  9. harvest

    Fresh Ricotta

    My first endeavor in making ricotta.  Now, Im making the lasagna.  Do I still use egg with the ricotta?  My instincts tell me yes but with such a fresh ingredient it may not need the egg ?     I will most definitely add the cheese ( is use romano ) and parsley but egg ?
  10. harvest

    Pot Pie

    Many thanks!   I see where it goes from there.  Fingers crossed
  11. harvest

    Pot Pie

    I have skinless , boneless turykey AND chicken breast in fridge and was thinking of making pot pie.  Tis the season up here!  First attempt so, should the meat be baked or boiled? 
  12. harvest

    Nick Stellino's recipe archive

    Some of Nick Stellino's recipes have graced my table for years now and always bringing smiles to those who sit with me.   There is one recipe for scallops that couldn't be easier to make and  just is so darn good!    Of course, I tweak it just a tad because that is what good cooks do  :-)
  13. harvest

    salvaging chocolate

    I'll try here.   I had semi-sweet chocolate bits melting to coat little truffle - like cookies for an 18 year old's bake sale.   Realizing there wasn't enough chocolate , all I had and added was a bag of Ghirardelli 60% cacao bitter-sweet morsels.   Probably first mistake.  Although the mixture...
  14. harvest

    melting chocolate

    I am not versed AT ALL in the art of baking so no wonder it got all mucked up - litterally.         Trying to melt semi-sweet chocolate to dunk some oreo cookie truffles in for an 18 year old to bring for a bake sale.  Seems it's not enough chocolate so the only other thing I had in the house...
  15. harvest

    Olive Oil

    Is the Olive Oil you use on your show, Molto Mario, Frantoia ?     In watching your show, the lable is never shown but the shape of the bottle is very familiar. 
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