Serious Eats: jenjen's Profile

What to Do With Leftover Wine: Mulled Wine Syrup

I freeze my leftover wine in a mason jar and use it for cooking. It doesn't freeze solid so it's easy to scoop out with a big spoon. Works great!

jenjen at 5:34PM on 01/07/09

From Recipes

Dinner Tonight: Blue Smoke’s Iceberg Wedges with Roquefort Dressing

I used to be ashamed to admit that I love iceberg lettuce, but now I don't care what people think. It's cool and crunchy--I frequently add it to my leafy salads, and it's always so refreshing to get a bite of it with the soft stuff. And it's a nice foil for bitter greens. One of my favorite snacks used to be a slice of cheddar with some iceberg wrapped around it. The nice crunch with the texture of the cheese is great!

jenjen at 9:13PM on 06/12/08

From Talk

Purple cauliflower?

I agee with Passy about the soup. I made potato soup with purple potatoes once-it tasted great but no one would touch it because of the color!

jenjen at 2:54PM on 05/05/08

From Talk

Roasted Eggplant Salad

An Algerian friend of mine once gave me this recipe for eggplant and red pepper salad. She didn't give any measurements so I've always had to wing it, but it always turns out great:

Roast however many eggplants you want over the grill until nice and charred and soft. (If you use small ones there won't be so many seeds.) Peel and chop into 1/4-1/2 inch pieces. Do the same with a couple of red peppers (and a green one, if you like) , . Mix them up with some chopped red onion, salt and pepper, olive oil and lemon juice to your tase. Delicious! The roasted peppers and eggplant give it a great smoky flavor.

jenjen at 9:22PM on 04/21/08

From Talk

Cheese

cybercita, Thank You! I claim that exemption! ( I wonder if it's the same gene that makes asparagus do that thing.....)

jenjen at 11:23PM on 04/20/08

From Talk

Cheese

My neighbor wants to take away my foodie license because I can't stand Cilantro! And I really have given it my best shot--for years. I can detect it even if there is one little piece of a leaf in a big scoop of salsa and ugh--I'll skip the salsa and chips even if I'm starving.. For a while cilantro seemed to be the herb-du-jour, but seems to be a little less ubiquitous in recipes lately. Thank goodness!
Cambezola is a great cheese to start with on the stinkies. Very creamy and mild, not really stinky but enough of the bleu flavor to know it's there.

jenjen at 4:03PM on 04/18/08

From Talk

Made any stupid kitchen gadget purchases lately?

I got home from work one day to find my husband and son watching an infomercial for the Ron Popiel Rotisserie. They were so excited about it that they ordered on right away! I was skeptical, but we have used that thing for years and it makes GREAT rotisserie chicken.

jenjen at 9:42PM on 03/04/08

From Talk

What do you do with buttermilk?

I make buttermilk gelato or a buttermilk sherbet. Delicious!

jenjen at 12:33AM on 01/08/08

From Serious Eats

Seriously Delicious Holiday Giveaway: Bacon of the Month Club

thin and crispy or thick and chewy!

jenjen at 7:02PM on 12/16/07

From Serious Eats

Seriously Delicious Holiday Giveaway: Two Peter Luger Steaks

flank steak or skirt steak

jenjen at 8:06PM on 12/14/07

From Recipes

Sunday Brunch: Southern Corn and Bacon Soufflé

This was pretty good. I actually liked it better the next day, either room temperature or warmed up a little.

jenjen at 2:39PM on 12/12/07

From Serious Eats

Cook the Book: 'The Bacon Cookbook'

Hard to pick just one...BLT with avocado would be towards the top of the list.

jenjen at 2:34PM on 12/12/07

From Serious Eats

Seriously Delicious Holiday Giveaway: Southside Market Sausage

The stuff we make at home!

jenjen at 1:28AM on 12/12/07

From Talk

Five Basic Tastes

I thought I knew a lot about food but I just heard of Umami very recently. Somehow it never showed up in anything I've ever read! After reading about it recently I know what they're talking about but I had never heard it called "Umami." Guess I'm not as well read as I thought I was.

jenjen at 1:25AM on 12/12/07

From Talk