On No Visa Required
I bookmarked this recipe on my tablet after reading the magazine, too! I haven't tried it yet because I wasn't foresighted enough to have all the ingredients in my pantry.
On Perfect Every Time
I did dinner for a crowd at my sister's house, so I did a Mediterranean buffet (lamb meatballs, lamb stew and grilled chicken marinated in a yogurt-garlic sauce). I was able to make the stew and the meatballs last week and just re-heat them, and delegated one of my brothers to grill the chicken.
On No Need to Knead
No, no, Lisa, it's Make the Bread, Buy the Butter. :^) See http://amzn.to/V4uVru (A fun cookbook from a blogger who did all those experiments to find out which ones were worth the time and effort!)
I've been making my own bread for about five years now. I'm not a big fan of the texture you get with the minimal-knead recipes. I'm loving Peter Reinhardt's books, particularly Artisan Breads Everyday.
On A Good Egg
Courtesy of Cooks Illustrated, another tip for better peeling of hard-cooked eggs: punch in the end with the air bubble and run a little cold water over it. The water will ease between the membrane and the egg and make it easy to peel.
On Now is the Summer of my Discontent
Jealous! I really want to get to APT for Richard III, but so far it doesn't look like my sister and I are going to get our schedules to sync.
On Pomp and Circumstance
Congratulations to your niece. Along with other family members, I went down to Kentucky for my nephew's graduation two years ago. It was in the arena-size gymnasium at the local community college, with a PA system that made the commencement address, the address of the valedictorian and the announcements of the graduates' names all sound like Charlie Brown's teacher. Fortunately, I had tucked a paperback in my purse, so I wasn't bored out of my mind!
On Bented and Dented
I haven't been to a "bent and dent" store, but I regularly buy flavored vinegar at T.J. Maxx. Gourmet choices for discount prices! I'm a little more cautious about oils, as so much depends on how they were stored. I don't refrigerate my vinaigrettes, though. Unless it's ninety degrees and the air conditioner is on the fritz, they're perfectly fine on the counter.
On Give me Rosemary and More Time
I didn't attempt to bring any of my herbs inside for winter, mostly because the pots are too big for my apartment. Instead I've got a freezer full of different varieties of pesto, herb salts and dried herbs.
On Eggs Go Over Easy
I will only eat runny yolks if I know where the eggs are coming from. One local restaurant gets organic eggs from a local farm and I'm OK there, but otherwise it's over medium or scrambled for me.
When I've got fresh eggs in my CSA box, though, I'll eat them any which way: over easy with hash; frittatas with any leftover meat, pasta, rice or veggies in the fridge; scrambled with shallots and herbs; hard-boiled with homemade mayo. I could go on, but I'll stop now.
Nelle, shirred or coddled eggs are both similar to poached eggs, just slightly different cooking methods. Coddled seems to be more of a British term and shirred maybe more French (oeufs en cocotte??).
On My Break with Christmas Tradition
I did a baked-potato bar with a variety of toppings this year, which worked out very well. Chili, pulled pork, caramelized onions, steamed broccoli, roasted red peppers, several different kinds of cheese, salsa, barbeque sauce, chopped chives and minced parsley. I baked the potatoes in foil so they'd stay warm longer.
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