k_mw's Profile

Hot chocolate mix!

http://www.kingarthurflour.com/recipes/hot-chocolate-mix-recipe

I love this recipe. It calls for celery and scallions, but we have made it with any combination of celery, onions, scallions, and parsley. It's a great sandwich filling (I do a grilled cheese with this inside) but would also be nice on a bed of greens. Cheaper than tuna and no mercury/ocean decimation concerns.

http://www.thekitchn.com/thekitchn/vegetarian-lunch-chickpea-of-the-sea-114022

Also I have never used the type of vinegar called for in the recipe, I have used sherry vinegar, rice vinegar, and white wine vinegar and all have been great. I also think that you need less mayo--3 tablespoons is plenty.

mlflamingo--try giving the cottage cheese a whirl in a food processor or blender. It's an extra step but I have a mac and cheese recipe that calls for that and you can't see any of the curds in the finished product.

The recipe looks great, I will definitely try it, thanks!

I second sturgeongeneral's comment: the Moosewood Low Fat cookbook recipe is really great. You make the sauce in the food processor: cottage cheese, buttermilk, mustard, a little cayenne. Then mix with uncooked elbow macaroni, grated cheddar, and grated onions. The last few times I've made it I've also added 4 oz of wither gorgonzola (less low fat but still yum!). It is really good, and goes in the oven in about 10 minutes.

I have never had this mix, but here is a great bran muffin recipe that can be kept for two weeks in the fridge:

http://www.kingarthurflour.com/recipes/zella-lanes-2-week-bran-muffins-recipe

I have made it and can attest to the tastiness. The batter really is fine for two weeks.

elsa13:

Yes, it looked like that salad, basically, except are there potatoes on the left? There were generally no potatoes. That photo looks like red cabbage in the foreground on the right, with the white radish (thanks Anneli for the link!) above it (counterclockwise), and another dark red vegetable (beets?) just visible on the top left. The salad that I am trying to recreate just had the white radish and dark red veggie, with the carrots and greens. But that salad looks awesome. I wish I had one right now!

Kate the questioner here, thanks for the celeriac tip, I had not thought of that! I had many incarnations of this basic salad but the one that sticks in my mind most was at the Schnitzelbank, on Bauamtsgasse just off the Hauptstrasse.

I have made the Rick Rogers recipe from Kaffeehaus (which is the recipe on Sugar and Spice) and it is time-consuming but not really that hard. I made it at a friend's house, not even my own kitchen. I did have a Kitchenaid stand mixer at my disposal. It's been a while, but I think it was a birthday cake for a friend who spent a lot of time in Budapest and he found it to be pretty authentic.

I do agree with the tip at the bottom of the Sugar and Spice page, about cutting the top layer before pouring the caramel...mine cooled very quickly so it cracked when I cut it, which didn't look very nice. It tasted fabulous though!

I also really recommend the Rick Rodgers' cookbook Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest, and Prague. I have it and love it! I was re-reading it a few weeks ago and there are so many recipes I want to make...

http://www.amazon.com/Kaffeehaus-Exquisite-Desserts-Classic-Budapest/dp/0609604538/ref=sr_1_1?ie=UTF8&s=books&qid=1267135150&sr=8-1

A few additions for canteloupes (I used to work on a farm that grew them): look at the stem end--there should be a little scooped out area where the stem fell away cleanly when it was picked (you can sort of see this on the ones in the picture). If there is still stem left on the fruit, it wasn't ready to be picked. Also look for fruits with dense webbing, if it is green underneath the webbing that is ok, it should continue to ripen if you leave it out.

Can't you paint over the tile backsplash? I remember reading about that previously on AT. I think that there is special paint for porcelain tile...you might have to sand first. You could easily change the whole look of the kitchen that way...