Comments for The Kitchenettes

Comment on Homemade Mayonnaise by Cody Filippi

Cody Filippi — Thu, 26 Aug 2010 13:25:55 +0000

I love cooking with Tuna, you can produce a massive diversity of dishes. However I am afraid about over fishing specially in areas such as the Atlantic Ocean. I only buy from sustainable fishing sources these days. I hope the course will go that way so that new generations can relish great Tuna dishes.

Comment on Spinach LASAGNA! by Felicia

Felicia — Tue, 22 Jun 2010 00:19:08 +0000

Delicious! I used a little too much sauce, but still really good. Instead of reserving extra sauce till the end, I just changed the order of the layers and made the sauce the last layer and topped with some extra parm. (I kinda love cheese). Will most definitely make again!

Comment on Resourceful Chefs by Emily

Emily — Mon, 31 May 2010 20:50:21 +0000

Thanks Pete! I think this is a “must have” for my collection – I’m going to be looking on Amazon now!!

Comment on Candy Bar Cookie Bars by ~a

~a — Mon, 31 May 2010 00:44:58 +0000

I’m so making this. Without the coconut. Possibly with the oreos.

Comment on American Bruschetta by Daisy

Daisy — Thu, 20 May 2010 21:17:45 +0000

We lived in a rural part of Germany. We had excellent German bakeries & small butcher shops where you could get great sausage but the only “regional” cheese that you could find tended to be hard sliced cheeses. The American shopping only had your traditional “Kraft” style cheese like American singles and colby/cheddar. Thus, fresh mozzarella wasn’t around in abundance. Driving two hours into France wasn’t really an option for a Friday night get together.

Comment on American Bruschetta by Lindsay

Lindsay — Thu, 20 May 2010 19:48:28 +0000

Since when can you NOT find mozzarella in Europe??

Comment on Resourceful Chefs by Nola

Nola — Mon, 12 Apr 2010 16:19:12 +0000

I too swear by “Joy of Cooking.”

Others I use regularly are:
“Who’s Your Mama, Are You Catholic and Can You Make a Roux?” (Marcelle Bienvenu)
And that’s not just for the great title! She has the best crawfish bisque recipe I’ve seen.

“The Classic Pasta Cookbook” (Giuliano Hazan) and his mother’s “The Classic Italian Cookbook” (Marcella Hazan)

And like Pete, “The New Orleans Cookbook”(Rima and Richard Collins)

Finally, for amazing Indian cuisine, “Illustrated Indian Cookery” (Madhur Jaffrey)

Comment on Spinach LASAGNA! by Melissa

Melissa — Mon, 12 Apr 2010 14:27:43 +0000

I’ll have to add spinach to my lasagna next time. I always include it in my manicotti, but for some reason, never my lasagna. Sounds delish!

Comment on Resourceful Chefs by Daisy

Daisy — Fri, 02 Apr 2010 13:21:30 +0000

Thanks Pete! I think this is a “must have” for my collection – I’m going to be looking on Amazon now!!

Comment on Resourceful Chefs by Pontchartrain Pete

Pontchartrain Pete — Thu, 01 Apr 2010 17:53:44 +0000

The New Orleans Cookbook is really the only one I ever use, since I don't do a lot of baking (where The Joy of Cooking would come in mighty handily). It is a foundational cookbook for anyone interested in New Orleans cuisine. Richard Collin was NOLA's first big food writer with his the "Underground Gourmet" column and restaurant review books. He and his wife, Rima, authored The New Orleans Cookbook drawing on the recipes from the best examples of each dish he had tasted over the years while conducting his reviews. The recipes are straightforward with clear instructions on technique, which, 90% of the time, is the key to reproducing old-school New Orleans dishes like those found at Galatoire's, Antoine's and Arnaud's.