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Lorrae : The snow is still coming down here in Pennsylvania, so I'm off from class and had the chance to make some fresh French Onion Soup. It's so delcious! I also expanded on this recipe in my blog, The Pink Palate! I really like blogging about my food :]
Dawn Knowlton: Lorrae - What part of PA are you in? I am from NW PA (Bradford) and I still have family in Middletown and Reading. :o)
8 years ago
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Lorrae : I just got back to school and started my first week of classes. Hopefully I can get some recipes up once my work gets rolling! I got a chance to post the second part of my Essential Knife Skills series on my blog, The Pink Palate! This part focuses on proper hand placement and knife safety. I hope you like it! :D
Lorrae : I recently took a class on Essential Knife Skills, and learned so much about knives! From the different kinds, to various types of cuts, I had no idea there was so much information for me to sink my teeth into. I wish there was a place to share all that I learned on here, but I'm posting everything I learning into my blog, The Pink Palate. I hope you'll check it out! :]
Matriarchy: Read the first installment of your knife series, and looking forward to the rest of your report. Thanks for sharing! Was that the Williams-Sonoma course?
8 years ago
Lorrae : Thanks Matriarchy!! :D I'm so glad you like it. I actually took the course at Sur la Table - I like them because they are interactive! I have seen some demonstrations before at Williams-Sonoma, but I didn't know they had classes as well!
8 years ago
Matriarchy: The W-S thing might just be a demo. I remember seeing something about knives offered, but I didn't go, so it might not have been hands-on. I think that would be essential for a knife skills class, or you might as well just watch it on TV or the internet!
8 years ago
Matriarchy: Just read your second post - I have your blog in my feedreader. I am bookmarking your knife series. I teach workshops on food survival and basic cooking to high school and college students. The knife series will be great introductory reading. I send them links to recipes and how-tos, and I will be building a mini-website about it.
8 years ago
Lorrae : Thank you so much Matriarchy!! I am so glad that you like it! :D I can't wait to see your website for your classes - I wish I could take them lol!! :D I hope that your students find the series helpful! :D
8 years ago
Lorrae : With the cold weather sweeping the nation, I think it is the perfect time for some soup. Tonight, I made some of my easy Hearty Minestrone, and am about to expand on the recipe in my blog, The Pink Pantry!
Lorrae : I just started a new food blog that I am sooo excited about!! I have been dreaming about this for a while... and I finally made it happen! Hope you all can be some of my followers!! :D The Pink Palate
Lorrae : I also added two great recipes that I made for my Holiday Cookie Party! A Citrus Party Punch for my guests to drink, and a festive Snowman Cheese Ball to spread on crackers and bread. I know the holiday season is well over, but hopefully you can use some of my holiday recipes for your next party! :]
Lorrae : Updating my recipes to include where the recipes came from! Looks like my favorites over the last 2 years have been Teens Cook (my first cookbook) and recipes from my classes at Sur la Table! Runner ups would be Ina Garten, 30-Minute Recipes from Around the World, and the local newspaper.... this is very fulfilling, and I enjoy reminiscing about the first times I made some of these recipes! :]
Lorrae : Me too! I hope that when I re-make these dishes, I can create even more to remember them by :p
8 years ago
Lorrae : Also, I made a fantastic Spinach Artichoke Dip for my Cookie Party, which was so fantastic, I made it tonight for my aunt's birthday as well! Both my friends and family had at it, and it was gone within minutes at both parties. I wish there was some left for me to enjoy, lol!!
Lorrae : Hope everyone had a great holiday season! I had a fantastic cookie-party where everyone decorated Sugar Cookie Cutouts with Powdered Sugar Icing, made into different colors with food coloring. This was the second year of my annual party, and it was a hit! I also made my favorite, Mom's Cream Cheese Cookies, The Best Chocolate Chip Cookies, and Reverse Chocolate Chip Cookies (White Chip Chocolate Cookies). It was a lot of work, but totally worth it! :]
Lorrae : The Banana Pumpkin Mousse Tart I tried for Thanksgiving turned out amazing. So glad I tried something new instead of the standard pies we usually have on the holidays. Now onto a Christmas menu that's just as stunning...
Any recommendations for amazing holiday hors devours, entrees, sides, or desserts? Really looking to fill up my holiday catalog lol!
Matriarchy: Ooo. I have a lot of pumpkin puree and a tart pan. I am gonna try that tart.
9 years ago
Dawn Knowlton: Lorrae - how wonderful that it was a success! My brother-in-law, the baker in the family, made some unusual dessert for our Thanksgiving table, as well, and they all were a hit. :o)
I have a few ideas for side dishes. The first are Roasted Jewel Vegetables (http://wegottaeat.com/eat.play.live/recipes/roasted-jewel-vegetables). It is such a pretty dish to put out on the table with the bright green, orange, and red of the vegetables. Also, I recently made a Fennel Gratin (http://wegottaeat.com/eat.play.live/recipes/fennel-gratin-with-pecorino-and-lemon) that was delish. It was a big hit at a dinner party I held. Fennel is something different (at least for most of my friends), but this dish is very welcoming to those who haven't tried it before.
Have fun menu planning, it's one of my favorite things to do!
9 years ago
Lorrae : Back home for the holidays... I can finally enjoy some quality cooking time! I'm planning to make SeaBr33z's Pumpkin-Orange Cake. It was a hit last year, and absolutely delicious mixture; two rich pumpkin rounds, with a creamy orange icing. Also going to try a new recipe from Ina Garten, a Pumpkin Banana Mouse Tart (recipe to come!). I love her recipes, but am a bit intimidated, because this one uses a double boiler (eek!). Can't wait to post a few more things, and most of all, cook my heart out while I'm home and have some time! :] Happy Thanksgiving all!
Dawn Knowlton: I look forward to hearing about your adventures in the kitchen! The Pumpkin Banana Mousse Tart sounds yummy!
9 years ago
Dawn Knowlton: Hey Lorrae - Hope you are well. I pop in all the time to WGE but have been somewhat quiet (except for today). Looks like life has taken up you time, as well. Stop in and say hi sometime. :o)
Zeldrick Martin: Yeah you can use the cajun recipe with chicken....you should try the salmon one day....let me know how the chicken goes
Lorrae : Chocolate Chip Pie with Butterscotch Drizzle is the first non-jam thing I've made in a while. It feels nice to cook again, even though I love canning! Hopefully I can get a few more things in before the summer ends, and put my jam recipes up.
Lorrae : My first preserving experience since my class took place tonight... I really didn't realize it would be so difficult, messy, and frustrating! Everything went well until the final steps... the strawberries cooked down nicely, my cans were sterilizing in the pot, my sugar was added, and my jam hit 220 degrees. Then, the jam seemed too thin, didn't set properly, jars over-filled, burned my fingers, and spilled, the recipe under-estimated my jar usage... new jars had to be sterilized, and a rolling boil just never seems to happen on my stove. I really want to try again... but cleaning out all the jelly from the cracks of my stove, oven, and counter-tops is very disheartening!
Dawn Knowlton: Lorrae -- did your class cover freezer jams? It's really so simple, and very tasty. I have hot canned before, but for convenience, you can't beat freezer jams. :o)
9 years ago
Matriarchy: Try some refrigerator jam. Cook a small amount, put it in a jar, and keep it in the fridge. That gives you a chance to feel successful at the jam itself, without the complication of the water-bathing. Even when I bath the rest of my jars, I always have one that doesn't get filled, and it goes right into the fridge for PB&J.
9 years ago
Lorrae : Finally uploaded the last of my cooking class recipes. Crab and Ricotta Cannelloni with a classic Bechamel Sauce. I have had so many things going on in my kitchen now, it's hard to keep track of them all! What a chore it will be to transfer all of these to recipe cards... Be on the look out for new dessert, seafood, and preserving recipes in the upcoming week! Hope everyone had a great 4th.
Dawn Knowlton: Can't wait to see your new recipes!
Have you considered just printing the recipes straight from WGE and using a three ring binder with plastic insert pages? It would be an easy to build cookbook and the insert sheets would allow for easy clean up of splatters and spills.
9 years ago
Lorrae : Bringing lunchmeat and juiceboxes to the shore for the 4th, grilling chicken breast with Traditional Asian Dipping Sauce as a marinade. (Thanks Dawn!) Does anyone have a good dessert recipe that doesn't require a stove or oven? Thanks! <3
Nicki Scheck: Hi Lorrae, sounds like great plans for the 4th! I am going to post 2 of my dessert recipes that don't require heat in a separate post above (not sure how to get that drop-down menu of my recipes when commenting on other posts).
9 years ago
Lorrae : This weekend, I have a bit more time to prepare something special. I'm going to make Classic Home-made Lasagna with Traditional Weekend Ragu alla Bolognese. This meat sauce may take a little longer than my weeknight version, but its certainly worth it! The flavors meld perfectly.
Lorrae : Fresh Spinach Pasta Dough is great, too. My boyfriend is coming up tomorrow, so I think I'll make that with Three Cheese Tortellini! It'll certainly be an interesting combo... I've never had spinach tortellini's before. :p Maybe I'll make some Minestrone, probably the easiest Italian soup I can think of!
Lorrae : This Fresh Pasta Dough can be used for pasta, tortellini, ravioli, lasagna, or any other pasta dish. Easy and traditional! Thanks cooking classes ;o
Lorrae : I made this Weeknight Pasta Bolognese at my last cooking class, "Italian Pasta Specialties". An easy an authentic Bolognese that uses fresh ingredients and challenges even the best Italian restaurants. I'm sure this will be a new family favorite!
Lorrae : My Strawberry Mango Crisp was an unexpected, delicious hit. I just made it an hour ago, and its already half gone! I think this would be the perfect sweet treat for a summer picnic or BBQ... yum!
Nicki Scheck: Wow, Lorrae this looks soooooo good! Thanks so much for posting this. It's officially added to my bookmarks!
9 years ago
Lorrae : Found a great new way to store my recipes! Got a small binder and sectioned clear inserts to hold my recipe cards. I fit one on each side of the insert. It's great! Now, I'm using my old recipe box to organize recipes "to-try"... before they were just sitting around in a pile!
Lorrae : Italian Rosemary Focaccia Bread tonight... so delicious! Serving with fresh pasta fagioli soup and pasta... with an olive oil dip, of course. (Virgin olive oil, salt, pepper, parmesan, garlic, and roasted peppers!) YUM!
Lorrae : My Traditional Asian Dipping Sauce was fantastic with wontons for a pre-dinner treat!
Lorrae : My new Spicy Black Bean and Corn Warmed Salsa was a fantastic side with Grilled Sherry Pork Chops... but I think it'd go amazing with any mexican dish! Now, on to finding more Mexican-themed entree's...
Lorrae : I'm so excited to make Grilled Sherry Pork Chops tonight... they're amazing!
Lorrae : finally home in my own kitchen for the summer! Be on the look out for brand new recipes ;o
Lorrae : I cannot wait to make my Blueberry Lemon Squares for Mother's Day! They were such a hit at last summer's lua.
Lorrae : Last week, practiced some fruit-cutting skills with Semi-Homemade Fruit Wands. So easy! The dip was fantastic, and the only real prep was cutting cantaloupe and whisking. It looked beautiful as well!
Lorrae : My first meal ever, Country Captain Chicken, was a hit with my parents and boyfriend! I didn't know something so flavorful could come out of my kitchen. And easy too! I'm definitely going to be making this again, esspecially when I have a family one day! I know that this will be a hit and fam fav for years to come. Let me know how it works out for you!Country Captain Chicken
Eunice : Lorrae, Happy New Year to you! glad to have you here at WGE. as i've mentioned before, love your enthusiasm!
Lorrae : made chili tonight from a super-market recipe... more bland than I would have hoped! it was ground meat with onion, green pepper, canned tomatoes and beans. used paprika, cumin, and chili powder... but no difference! any other way to spice it up?
Eunice : Lorrae, there's a process called "blooming" where you fry up your spices in a fat (oil, butter, lard...). this brings out more of the flavor and really fills up your kitchen with a nice aroma. cumin and chili powder will benefit from this. don't do this with the paprika, though, as it will kill that flavor. just add the cumin and chili at the moment that your sauteed onions get to the point of carmelization you desire. push the onions aside and then add your cumin and chili and let it release its lovely flavor, about 30 seconds. you can add the rest of the ingredients according to the recipe. sometimes a little change in the process can really boost your flavor. i would also add garlic, if that's not part of your recipe already...love garlic. and sounds a little weird but how about worcestershire sauce? just a little bit adds a tang and contrast to the heavier flavors.
9 years ago
Carolyn Beck: Eunice's ideas sound good to me.....I also add a healthy done of diced jalapeno peppers to my chili (4 or 5 peppers, seeded and diced) to spice it up, as my family likes it hot !! If you want to dial up the heat even further, add the seeds as well.
9 years ago
Lorrae : I'm obsessed with pumpkins. I just tried them the other day... roasting the seeds with salt, and then trying a pumpkin cheesecake bar from a friend. Everything this thanksgiving is going to be pumpkin.... pumpkin soup, pumpkin stuffing, pumpkin sides, pumpkin desserts... EVERYTHING.
Lorrae : Tried to make fettucine alfredo last night... it turned into a pure cheese sauce! Luckily, parents still ate it, so the pasta didn't waste. I'll use more cream next time!
Lorrae : This weekend, I made marshmallow, oreo, and peanut butter chocolate fudge... as well as "Blueberry Lemon Squares" for a party. So delicious! Apparently, many party-goers wanted to marry the baker. That morning... my Sausage and Egg bake was shared between my boyfriend and family. Perfect easy breakfast to end the weekend. Recipes going up!
Lorrae : I just spent the week in the kitchen with my grandmother... talk about good old fashioned Italian cooking! I learned everything from Pasta Fajiola soup to fresh Manicot, with home-made pasta shells and ricotta filling. I was even taught the recipe for her family-famous Ricotta Cake! Italian cooking has been passed down for generations on my mother's side... and it was finally time for the recipes and tricks of the trade to be shared with the new family cook!
Dave Weaver: Do you use this website to share your grandmother's recipes with your family?
10 years ago
Lorrae : Both! While my family isn't on the site yet, I'm definitely encouraging them so I can share my new recipes... but in the meantime, I'll be sharing them with you as soon as I try them myself!
10 years ago
Doris Clark: Hi Lorrae, Hope you have fun making pretzels. Using yeast is easy, just a few rules to remember when using so you don't kill it.
If you want more info use this link:
http://wegottaeat.com/forums/posts/yeast-facts_92
Lorrae : Thanks! I'm going to bookmark those tips for when I start... breads and pretzals won't be nearly as daunting once I know what to do! lol
10 years ago
Carolyn Beck: There is nothing like homemade soup to soothe the soul and warm the heart....I make soup all year 'round for my family, no matter how hot it is outside - soup/salad/sandwich is a popular quick meal at my house when time is short but appetites are big !
Lorrae : I absolutely agree! Soup is my favorite part of every meal... and while some people keep it just for the cold months, I've been making and tasting soups all summer!
10 years ago
Lorrae : I finally made my first home-made soup! While Matzo Ball Soup was done in a friend's kitchen (and I was the su-chef), my French Onion Soup was tackled alone, in my kitchen, and ready for my parents when they came home! I was so proud that I could actually boil water and cook something so delicious without getting burned, spilling something, or setting the house on fire. Next was Hearty Minnestrone, another hit! (Both recipes will be up soon.)
Up to this point, I've only been baking, but the stove wasn't nearly as difficult or scary as I thought it would be. More stove-utilizing recipes to come!
Eunice : congratulations on your first home-made soups! i'm getting hungry just thinking of your French Onion and Minestrone. and i love that you refer to them as your "stove-utilizing" recipes! i foresee many successful dishes with the enthusiasm and spirit you carry in creating more meals to be proud of.
10 years ago
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