dco's Profile

These rustic rhubarb tarts are fabulous:
http://smittenkitchen.com/2010/05/rustic-rhubarb-tarts/

I have both a bread machine and a Kitchen Aid mixer, and they're both gathering dust these days. I've made my own bread for the better part of 10 years, and now I'm exclusively making no-knead bread. You can find recipes by searching on 'Jim Lahey no knead bread' or going to http://www.artisanbreadinfive.com/ .

If you're just buying a mixer for bread, give the no-knead stuff a try (I make whole grain stuff myself), you could end up saving yourself the cost of a mixer!

"Good to the grain" http://www.amazon.com/Good-Grain-Baking-Whole-Grain-Flours/dp/1584798300/
has some recipes that call for corn flour, including this one:
http://smittenkitchen.com/2010/05/rustic-rhubarb-tarts/
which is really great, and would likely work well with other fruit fillings

Last fall I spent a week in a rented cabin, and wasn't sure what would be there. Here's what I brought
. knife & cutting board (of course)
. one good pot (can mix, stir, toss, or cook anything in it)
. spices in tiny ziplock bags (meant for pills) that I got from a pharmacy
. grocery store salt & pepper grinders
. small containers of: olive oil, balsamic vinegar, mustard
. coffee and tea, and a teapot (with a built in basket for loose tea that was used in the end to brew coffee)
. 2 aluminum disposable pie plates (used to bake & broil various things including bread. One upside-down on top of the other gives you a covered baking dish) and if they get foul, you don't need to keep them.
. a few nesting covered containers for leftovers, taking food with you out on adventures, or marinating things for future meals
. instead of measuring cups, I took an empty clear plastic recyclable container and marked the outside with a sharpie at 1/4 cup amounts. Worked a charm.

I like this one:
http://www.epicurious.com/recipes/food/views/Rice-Pudding-with-Chai-Spices-106235

I had something like this happen once, it wasn't a non-stick pan, but it was a mismatched pan and lid. Heating the pan / cooling the lid worked for me.

Peter Berley's 'Lasagne with Fall Vegetables and Sage Bechamel' is a favourite. It's a really satisfying meal with conventional ingredients - even my parents have eaten and enjoyed it.
http://planetgreen.discovery.com/food-health/lasagne-vegetables-sage-bechamel.html

Crescent Dragonwagon has a few in her 'Passionate Vegetarian' book, one (that I can't remember the name of) used silken tofu that was blended into the soup, and here's the other - getting a creamy soup using oats:

http://www.wellsphere.com/healthy-cooking-article/p-otage-of-asparagus-white-wine-lemon-or-creamy-asparagus-soup-made-with-oatmeal-for-souper-sundays/985864

I have some of the cotton mesh bags (similar to those shown) but if you are weighing your produce in those bags when purchasing - you'll pay for them many times over. I also have bags like these: http://www.grassrootsstore.com/reuseablemeshproducebag10pack.aspx that are very light (and very low cost). One thing to watch out for is moisture management of your produce - things will dry out more in the fridge in a mesh bag than a conventional plastic one!

There are other companies that make grain mill attachments that work with Kitchen Aid Mixers. Here's an example: http://www.mykitchencenter.com/Details.cfm?ProdID=1081