Serious Eats: Talk

Potato Leek Soup questions

2009-11-21T15:59:45Z

Couple questions about the potato leek soup (I've made it before here) I'm bringing to thanksgiving that I thought maybe I could crowdsource. So, thanks in advance everybody.

First, I'm making a ton of the stuff, and the recipe calls for the potatoes to be peeled. Now, the problem is, I'm feeling really lazy. Do you think it'd be detrimental to the end product to make it with the peels on?

The second question is one of timing. I'd like to make the soup this weekend and keep it in the fridge til Thursday. It's just got potatoes, leeks, and veg stock--that's pretty much it. Do you think it'll stay without spoiling until the big day?

Let me know what you all think. Thanks, and happy thanksgiving!

-Ben

Where to eat after the Holiday Train Show at NYBG...

2009-11-21T15:55:40Z

Took the family to the opening of the sparkling Holiday Train Show at the lovely New York Botanical Gardens in the Bronx on Friday...went to nearby Arthur Ave. afterwards and had a delicious mid-afternoon meal at legendary 89-year-old Mario's right on the street. We were 4 with baby in tow and we were treated royally. They have free parking which is an asset.
Mama Rose's marinated carrots are complimentary and went well with the crusty Arthur Ave. bread. We enjoyed a hearty old fashioned hot antipasto served family style loaded with fresh fried calamari, eggplant rollatine, clams oreganata, fresh mozzarella & roasted peppers. Additional orders we shared included: Manicotti rolled with ricotta; Chicken Parmigiana; Spaghetti Marinara with shrimp; and I had to have the rustic Chicken Giambotta with sausage and potatoes. We also shared a good bottle of house Chianti. Of course, we had too much and there were doggie bags in the end...
Went on a brief shopping foray thru the street as well stopping at the indoor market, Teitel Bros. and Addeo Bakery. Just wanted to share our pleasure!
Please let us know what you end up eating before or after your visit to the NYBG...

Help! Lamb Shanks--leeks? fennel?

2009-11-21T14:36:27Z

Hi Eaters,

I just returned from the farmer's market. I have two lovely lamb shanks I'm planning on cooking tomorrow. I've never made it myself before.

I have carrots, potatoes, onions, celery, leeks, and fennel. I've never cooked with fennel before either, and don't know if it works with lamb.

I am guessing a good long slow braise is the way to go with the shanks, but I am looking for some suggestions with flavour profiles. Any suggestions (including ditch the fennel) are welcome.

What's your favorite lamb shank method/recipe?

Thanks Eaters!

No cranberries in Amsterdam, but still want the sauce

2009-11-21T11:54:35Z

Hi all,
It's my first Thanksgiving in Amsterdam! After buying a 15 pound turkey for a price that made my poor student head spin, I'm ready to turn my attention to other Thanksgiving staples.
However, there's no cranberries in Amsterdam. Sadness.
Anyone have a recipe that would approximate my mom's delicious, nutty, chunky, tart and sweet cranberry sauce? They do have most other types of fruits here - maybe red currants would be a good approximation?
Cheers, and thanks for your help!

Can a bundt cake pan and angel food cake pan be interchangeable?

2009-11-21T08:23:20Z

I've been sick and tired and stressed, but had to get a majority of my Thanksgiving shopping out of the way today. I'd already been to two stores and was almost done when I realized I needed a new bundt cake pan.

After scouring the store all I could find was an angel food cake pan, which looks pretty similar, but doesn't have the ridges at the bottom. I wanted to be done with shopping, so I bought it. It was ten bucks and I was tired.

Does anyone know if using this will in any way adversely affect my bundt cake? I'm making Food and Wine's Spiced Upside-Down Apple Bundt Cake for Thanksgiving. I already suck at baking and I don't want to lessen my chances of making this successfully even further.

Thanks in advance!

What would you make with 2 pounds of lobster meat?

2009-11-20T23:36:16Z

Just got a phone call that I'm being gifted with 2 pounds of lobster meat. I know..don't you wish you were me??
What should I make? It's pre cooked, no shells, that cuts down on a lot of options, not enough time to make lobster ravioli...
Currently under consideration:
Lobster pasta sauce
Steamed lobster meat atop truffled whipped potatoes
Steamed lobster meat in a saffron broth
Lobster-cakes

None of those are rocking my boat....

vegetarian buffalo ________

2009-11-20T22:25:12Z

Okay. So I'm not a vegetarian, but I'm trying to veer the majority of what I eat into that realm. It's pretty easy since I am not a picky eater and my boyfriend has been WAY more into it than I anticipated.

I have been training myself for a while to be able to handle spicier foods, and that success has left me with with a profound love of buffalo wings. So, I want to make some veg options since my general goal is to get to where the only meat I eat is fish/seafood, and try as I might, I cave and just get buffalo chicken wings.

I figure cubed, baked tofu and maybe cauliflower (slathered in hot sauce, of course) would be good crossovers, but I'm wondering what else would be good for this. Any ideas?

Also, recipes for your favorite buffalo sauce are totally welcome here :D

Thanks!

Sweet and Sour Chicken Help

2009-11-20T22:04:26Z

I was assigned a sweet and sour chicken dish to bring to a pot luck on Tuesday. I am not a fan of sweet and sour anything and I don't have a recipe I feel confident about. Got recipes? Tips? I need your input. Thanks for your help.

Beans, Beans the magical fruit.---- What's for dinner Nov. 20?

2009-11-20T21:43:05Z

I am going to make the newly posted curry red kidney beans recipe, Slow Stewed Tomato Sauce with Kidney Beans (from the 660 Curries book) with rice and a raw platter of veggies, some TJ's naan and ice cream for dessert. Tooty dinner.

Lactose-free Thanksgiving etiquette tips/dessert ideas please!

2009-11-20T21:40:19Z

I have a 3 yr old, lactose intolerant, picky eater coming to Thanksgiving this year.

My etiquette question is this: The adults involved were not thrilled with the idea of everything being made with lactose-free spread in place of butter. So instead I plan to make separate sides (the same as the rest of the menu - mashed potatoes, squash, stuffing, brussels sprouts and beets) for the little one without butter. Maybe just a half cup of each put out on the table in ramekins as his own little serving dishes. Does that sound like a good idea or a bad idea? On the one hand, he'll definitely be able to eat everything like everyone else and I'm sure his parents will appreciate the extra effort, but on the other hand I don't want to alienate the little guy! What do you think?

My dessert question is: What dessert can one make for a lactose intolerant three year old who hates fruit, doesn't like cake (but will eat the frosting off the top - if it's lactose free) and only wants to eat candy??? I plan to do a pecan pie, but that will have butter, so I need an alternative.

Dry brining and then grilling the turkey

2009-11-20T21:35:09Z

Has anyone tried to grill a dry-brined turkey? I'm just wondering about cooking temperature used to cook the bird on a grill. I've got a charcoal grill (a Big Green Egg) and was wondering if directions (blast at 425F, then lower temp to 325F to cook the bird) using the method designed for an oven would work here.

Or should I just aim for a constant 300-350F on the Green Egg?

Making rolls ahead, will the kitchen still smell of fresh bread?

2009-11-20T19:29:54Z

What is the best way to make rolls ahead, but when re-heating them, still get the fresh baked bread aroma in the kitchen?

Welcoming Treat

2009-11-20T16:56:13Z

So, I just moved into my condo, and this will be my first official weekend here. I wanted to go around and just introduce myself to some of the people here (I have met a few already and they are all really great) and re-introduce myself to others and while doing so, since I bake so much, I wanted to hand out little treats when I stop by (or leave them in bags if they aren't home) sometime this weekend. I was hoping that you might have some ideas for what I could make.

I want to keep the autumn/early winter theme, but avoid things like peanuts, which people might allergic too. Or anything too out there (which I have a tendency to like and try from time to time). I originally thought of the basic chocolate chip cookie, but I really would rather do *something* else. But, I want them to be relatively portable, so probably not cakes or breads (muffins maybe).

Any ideas are more than welcome!! Thank you all in advance!

La Rosita replacement needed!

2009-11-20T16:10:25Z

When I was little and visited my older bro in Manhattan we would always ALWAYS have breakfast/brunch at La Rosita near Columbia U. at least once. It was my favorite-- the papaya shake and eggs, rice, and beans-- yummmm. But now that I've actually moved to the city I've found it's closed?!

Anyone know of a good replacement??

Lasagna

2009-11-20T15:10:50Z

I have a three pronged question. I am having a dozen friends over for a potluck dinner party this weekend. I will provide a vegetarian pasta dish and they are bringing dessert, sides and bread. It really needs to be vegetarian, since I am the only meat eater who will be attending. So. First, does anyone have any good recipes for vegetarian pasta dishes? I would prefer if it is something baked, becuase then I can get ready and clean up while it is in the oven and before people get there. Small apartment, so I don't really have room to be cooking while people are trying to bring sides and re-heat on the stove etc. Also, I am thinking lasagna, but I was wondering if anyone has a clue why my mother's recipe always has watery tomato sauce and the ricotta gets this weird grainy texture. I would love to make that, but I need some suggestions for fixing it. Third, how much do I make for twelve people? Four small eaters, four medium, and four big. Thanks everyone!