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Cook the Issue

carol1945's picture

I am still cooking from the December issue.  I made the penne with gorgonzola, but oddly enough I did not like it.  I love the ingredients list, yet, together it did not work for me.  Anyone else?

Now I am worried about trying the butternut squash lasagne.  Has anyone made it?  I got all the ingredients, but have not done it yet.

The dried fruit with chai was absolutely delicous.  A healthy morning breakfast.

ICDOCEAN1's picture

Cook the Issue (post #71597, reply #1 of 9)

I am reading the current issue and discovered at least 2 dishes that I have already made not realizing they were in the issue so I can't really comment on the Escarole soup as I made my own version with sausage meatballs instead of chicken. Same goes for the lobster bisque, made my own version.  That will teach me teach me to open the magazine sooner so that I can contribute and comment. 

A few nights of the month my husband has late hours, I dine alone so I might give one of the pasta and cheese dishes a try.  I love Gorgonzola, but I'm thinking about the Fontina Pecorino cheeses with the addition of artichokes for starters.  I'll get back to you on that recipe. 

I'm still looking forward to making stroganoff, I keep getting side tracked, but I will make it next week.  The corned beef will waitn until March as I do homemade corned beef every year.  Off to take inventory after all my biggest challeng is to cook from the freezer...I'll be back.

carol1945's picture

Stroganoff (post #71597, reply #2 of 9)

I did not make the stroganoff, but I really want to. Let me know when you do.

ICDOCEAN1's picture

Stroganoff (post #71597, reply #3 of 9)

Freezer diving this morning and I know I have the trimmings from a whole tenderloin that I save just for stroganoff, I'll be using that so I don't have to buy meat.  Trying to use what I have in the house/eating from the freezer loads of good stuff BTW. 

I like the sound of the citrus chicken, that recipe is on the menu plan for this week.  I'm adding chocolate to my list after reading those recipes and since I baked 6 loaves of bread last week, I can free up that baking time for cinnamon bread, have you made that yet?  I love Panera's cinnamon bread, but it is pretty pricey.

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GretchenTHEFIRST's picture

I haven't seen the cinnamon (post #71597, reply #4 of 9)

I haven't seen the cinnamon bread recipe, but I used to make it regularly using my potato sourdough bread starter. Just roll out the dough in a rectangle, spread with sugar/cinnamon and roll up.

I have been buying Pepperidge Farm cinnamon bread recently (they have it on sale often it seems) and using it. It also makes WOnderful French toast. It's nice in that it is sliced just a bit thicker than regular bread so it makes a nice slice to soak up the egg mix.

ICDOCEAN1's picture

Cinnamon Raisin Bread (post #71597, reply #5 of 9)

Panera of course has a wonderful cinnamon raisin bread, but pretty pricey, I tried the Pepperidge Farm loaf and unfortunately it was stale tasting so that kind of turned me off.  I though of French toast, but the stale taste stayed with me, sadly it will be tossed.

Pielove's picture

cinnamon bread (post #71597, reply #6 of 9)

The cinnamon bread in Issue 115 is great-- just loaded with raisins!  I definitely recommend it!

I (and others) questioned the amount of cinnamon-- I halved the amount and found it quite good, maybe even a bit too much.

The editors also added a note to the online recipe about the cinnamon:

We’re glad many of you have enjoyed this recipe. The amount of cinnamon is correct, but to clarify a bit: There are 6 Tbs. cinnamon total, for two loaves. Two Tbs. go into the dough; the remaining 4 Tbs. get divided between the filling for the two loaves, so the filling for each loaf has 2 Tbs. cinnamon total. Hope that helps."

Anyway, proceed with caution-- your cinnamon may vary!  I get the Ceylon Cinnamon from The Spice House and it is very potent, so half (or less) still packs a punch!

Cheers, Jen

ICDOCEAN1's picture

Cinnamon Bread (post #71597, reply #7 of 9)

Thanks Pie and I love raisins, thought a blend would be good.  Cinnamon is always an issue and I don't have much of a choice  while I can get a variety if I'm willing to travel, I prefer what I can get locally.  I will heed your warning and get back with my bread report later.  Thanks for the warning nice to know that you are still looking out for the "non baker" of the group...

carol1945's picture

Bread (post #71597, reply #8 of 9)

These posts have motivated me to try the cinnamon bread recipe!!! Thanks for talking about it. I love cinnamon and I love bread!!

kitchengoddess's picture

You are an amazing baker (post #71597, reply #9 of 9)

WOW, I would love to be able to make bread like you do.  I keep trying from time to time but not I get discouraged easily.  I sometimes also can't stomach the food that goes to waste since I seem to be no good at it :(