The Recipe Thread
Oct 25, 2011, 10:48 am
#61
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Disagree red==white in terms of cooking... Yes, the same grapes may be used but as has been said tannins plus the aging (ie what oaks are used) creates a entirely different beast..
OP: Some recipes (sauces) you can use brandy (carefully!) and some places (SOME!) beer can be used... Usually a not-to-hoppy ale...
Some cask wines are actually ok and last up to a month... I had a dry month and we had a cask of red for cooking (so as to escape the "oh well, we have an open bottle of wine" excuse) and it worked well in red sauces/roasts etc...
OP: Some recipes (sauces) you can use brandy (carefully!) and some places (SOME!) beer can be used... Usually a not-to-hoppy ale...
Some cask wines are actually ok and last up to a month... I had a dry month and we had a cask of red for cooking (so as to escape the "oh well, we have an open bottle of wine" excuse) and it worked well in red sauces/roasts etc...
Oct 26, 2011, 7:07 am
#65
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Oct 26, 2011, 2:30 pm
#66
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Cooking wine typically contains salt. If you use it, make sure you adjust the seasoning accordingly.
Personally, I would not use cooking wine. I use red wines in braised meat dishes and white in pretty much any other cooking application.
Personally, I would not use cooking wine. I use red wines in braised meat dishes and white in pretty much any other cooking application.
Dec 31, 2011, 12:30 pm
#67
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Pastitsio recipe?
Mr. Kipper and I just tried pastitsio and would like to try to make it at home. Does anyone have a good recipe?
Dec 31, 2011, 1:09 pm
#68
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I used this one with great results and many a praise:
Food Network
Food Network
Dec 31, 2011, 1:27 pm
#69
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I used this one with great results and many a praise:
Food Network
Food Network
With minor exceptions. I omit the yogurt for the sauce, substitute nutmeg with allspice and if you don't like lamb, mix equal amount of 90% and 80% lean meat. Need little fat to help bind the meat.
Jan 1, 2012, 3:27 pm
#70
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Hmmm. I love pastitsio. Most Greek restaurants cannot seem to make it homemade style. 
I finally found a place in Tarrytown NY that makes pastitsio properly. If you're ever near HPN, drop me a line. We'll head to http://www.lefterisgyro.com/ It's not fancy, but who wants fancy.
dh
I finally found a place in Tarrytown NY that makes pastitsio properly. If you're ever near HPN, drop me a line. We'll head to http://www.lefterisgyro.com/ It's not fancy, but who wants fancy. dh
Jan 1, 2012, 3:34 pm
#71
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I used this one with great results and many a praise:
Food Network
Food Network
Hmmm. I love pastitsio. Most Greek restaurants cannot seem to make it homemade style. I finally found a place in Tarrytown NY that makes pastitsio properly. If you're ever near HPN, drop me a line. We'll head to http://www.lefterisgyro.com/ It's not fancy, but who wants fancy.
dh
I finally found a place in Tarrytown NY that makes pastitsio properly. If you're ever near HPN, drop me a line. We'll head to http://www.lefterisgyro.com/ It's not fancy, but who wants fancy. dh
Jan 1, 2012, 6:38 pm
#72
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My mom stopped making it years ago - way too much effort. We're talking 3-4 hours total time to prepare. The problem with restaurant versions is that it doesn't really like the steam table, so you have to get it at a place that will go through a full pan in a couple of hours.
Jan 1, 2012, 7:08 pm
#73
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My mom stopped making it years ago - way too much effort. We're talking 3-4 hours total time to prepare. The problem with restaurant versions is that it doesn't really like the steam table, so you have to get it at a place that will go through a full pan in a couple of hours.
It's all worth it though when there's nothing left of the restaurant size pan.
Jan 3, 2012, 11:21 am
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I found a good recipe on The Food Network site, on Barefoot Contessa's page. This is a time intense dish and makes a huge quantity! Worth a try.