mk710's Profile

I think for people who live in countries where metric system is used, it'd be easier to go to Amazon.com (or any online store that sells cooking tools) and buy U.S. standard measuring cups and spoons rather than converting. There are lots of recipes worth trying and it'd be a shame not to do so just because you don't have the right measuring tools, especially when you can find all the ingredients the recipe calls for!

I agree, basil and low temperatures don't get along. It keeps better on the counter.

It's been a long time since the last time I made gnocchi, but I think simmering them very gently was the key to avoid the starchy mess. Or you could make a casserole: freeze them individually, put them in a baking pan and then cover them with some tomato sauce, mix and top with cheese. Tent with foil and then bake in a 350F oven for 45 mins or so, until the sauce is bubbly.

No-knead sweet potato rolls (www.thekitchn.com/easy-baking-recipe-noknead-swe-132580) and this gratin: www.thekitchn.com/recipe-sweet-po-4-157859 are now staples in my repertoire. Sweet potato latkes are great too. Delicious when served with cranberry sauce!

Stupid question: should I precook the mirepoix before I freeze it? (I thought raw celery was one of the veggies that didn't freeze well...)

The best recipe I ever tried was Cheesy Mac's Mac and Cheese, from the book "Kitchen Scraps" by Pierre Lamielle. It calls for 4 different kinds of cheese and is a little time consuming but absolutely worth it, not to mention the calories... For special occasions only.

So if they were phased out, why am I still seeing their logos on my account page after all these months? Just curious...

French buttercream recipe link:

http://www.joepastry.com/category/pastry-components/buttercream/french-buttercream/

I think it's very silly not to share them. Each cook has a personal touch and I bet even if you follow a recipe to a T, it won't taste exactly like the original. Unless we're talking about a professional chef's recipes, I don't understand why people want to keep them secret.

Ratatouille!
I agree with fabricwench, bars are a great option for a large group. I'd add a polenta bar to that list. For a vegan taco filling, you can also make refried beans (or get some cans).