I made a BIG batch of cold pasta pesto with chicken for avery large crowd.
It will be served tonight at an event. When I get to the location and get ready to serve it, it might be kind of dry.
How can I moisten it? Chicken broth? water? Cook's illustrated had an article and it said to put...
HI, I've been asked to make the neeps and tatties for our Burns Night supper in January. They're buying the haggis from a place in New Jersey, and the rest of the evening is catered, so I don't have to worry about that.
Now what would be a good recipe to use for the neeps and tatties? tatties...
I have a recipe for poaching salmon in champagne on the stovetop, how can I adapt it for poaching in the oven?
Basically, layer leeks and baby carrots in pan. Lay salmon fillets (I used steaks) on top of veggies. salt and pepper salmon. Pour a cup of champagne over all. cook 4 minutes, flip...
Thanks for the suggestions. This is the one I ended up using. I just used a potato masher instead of a "boat motor" or blender and it came out wonderful. Used the milk and flour at the end, it gave it a great consistency.
WELSH LEEK OR POTATO SOUP
4 big leeks
1/4 c. butter
1 tsp. salt...
A friend is considering purchasing one of those manual pasta machine, the kind that cranks out the sheets of pasta. He already has a Simiac machine, but wants the manual machine.
Any info on what brand or advice greatly appreciated.
I received some organic leeks and want to make a leek and potato soup, but no cream. Milk is okay. I did a search and there's so many recipes.
Found a couple that sound okay, but I like a creamier soup. CAn I add some milk to the soup mixture? What about some cream cheese or sour cream to the...
Thanks, but I really only need to make 5, I don't want an extra. This is for a dinner at a vacation home and we're leaving the following morning for a 500 mile drive home.
Will an extra 1/3 cup milk and an egg yolk work? maybe a spoonful of sugar too?
Hi. i need to make creme brulee for 5. I have the 1/2 cup dishes. But every recipe I find is for 4. It can be halved for 2, which is what I've done and it turns out beautifully.
But next week I need to make 5 dishes. I really don't want to make 6 and just toss out 1/2 cup. Can the recipe for 4...
I've been there twice. Liked the food, the dessert was so tiny, like a wafer in a pool of sauce. Definitely pass by the desserts.
Any other opinions? I had the eggplant appetizer and the yellowtail, both amazing. My SO had the omakase, delish.
Saturday, my SO and I are going to a Broadway show (probably Phantom or Mama Mia) and dinner afterwards. I want to treat for a nice dessert in the Times Square area.
It doesn't have to be a restaurant-type place, can be just a nice ice cream parlor or something. But it has to be open late.
I need a recipe for mushroom barley soup that does not contain red meat. No beef, flanken, ribs, etc. Chicken stock is okay, as is veggie broth, but no red meat.
I've done a google search, and all I've come up with is beef contained.
Thanks for the suggestions. Plans were changed, only two of us.
I made a standard creme brulee with Chambord. Tasted great, raspberries and two chocolates along side.
But I will definitely keep the eggnog recipe, it looks great.
I went to a place similar to this in London, near Swiss Cottage. It's called, "Just Around the Corner". There are no prices on the menu. It's a VERY nice place. Can't remember much of what I nor my two friends had. One friend and I shared a bottle of wine. WE each had a nice appetizer, entree...