Archives for September 2009

September 11, 2009

Friday Roundup #12 and Holiday Update

With several weeks of Jewish holidays coming up, I’ll be posting two or three times a week. I need to spend more time on publicity, and I want to shake up the topics too. Suggestions are welcome, as always.

Next week look for a guest post recipe, instructions for defrosting the freezer, and memories of my mother’s home-made baking mix.

Posts for the week of September 6, 2009:

On Sunday, I gave Advice on Buying Pressure Cookers.

Monday we talked about School Lunch Ideas.

On Tuesday I described Preparing for a Holiday Cooking Session.

And Wednesday I gave the lowdown on that maligned food, Homemade Mayonnaise.

Filed Under: Roundup
September 9, 2009

Homemade Mayonnaise

Mayonnaise has a reputation for spoiling quickly. But most people have no problem keeping a jar of store-bought mayonnaise for months. I bet they wouldn’t try that with an open can of tuna or a hard-boiled egg.

The acid of the lemon juice or vinegar keeps homemade mayonnaise from spoiling. I store mine in a plastic container in the refrigerator, usually for several weeks. If the oil separates from the egg you can mix them up again—this doesn’t mean the mayonnaise has spoiled. If you are not sure whether the mayonnaise is okay, leave it for another day or two. Then you will know for sure by the smell. Spoiled mayonnaise develops visible mold or mildew.

Filed Under: Recipes Tagged With: , , , ,
September 8, 2009

Preparing for a Holiday Cooking Session

Tuesday on CookingManager.Com is for Time-Saving Tips and Techniques.

With a round of Jewish holidays on the way, I have a lot of cooking ahead of me. Advance preparations can help things run smoothly. (I think you’ve heard that before.)

  • Make room in your refrigerator, freezer and pantry. Categorize as follows:
Filed Under: Kitchen Organization Tagged With: , , , , ,
September 7, 2009

School Lunch Ideas

Since starting school last week, my 5 and 8-year-olds have taken sandwiches every day. One likes peanut butter with a little sugar (ugh!) and the other takes soft white cheese and sliced tomato. But in past years we have been more creative than that.

For this post we’ll stick to dairy or vegetarian options.
Sandwich spreads. Experiment with pita, tortillas, and whole-grain breads.

Filed Under: Menu Planning Tagged With: , ,
September 7, 2009

What Size and Brand Pressure Cooker Should I Buy?

Sunday is appliance and equipment day at CookingManager.Com. Commenter David asks: What size cooker would you recommend? How about brand? Thanks. David, I’ve owned a 12-liter Italian Lagostina for about five years and just bought an 8-quart Fagor. (Liters and quarts are about the same.) I can’t recommend a particular brand, but I can give […]

Filed Under: Appliances Tagged With: , ,
September 4, 2009

Friday Roundup #11 and an Interview

At Here in Highland Park, Leora interviewed me about setting up and running CookingManager.Com. Thanks to Leora for her thoughtful questions and to all those who left lovely comments. Baila‘s is my favorite:

Hannah’s new website is for anyone who ever stands in a kitchen. (Meaning you don’t even have to cook to gain something from it)

And Leora said:

You write so well and are a role model for those who want to do a project and then set about to do so.

I hope you enjoy the interview.

The recipe blog by some Manhattanites,

Filed Under: Roundup Tagged With:
September 2, 2009

One-Pot Meal: Chicken with Vegetables

Note: I republished this post because it was accidentally deleted. Wednesday is Recipe Day at CookingManager.Com I like to make this quick meal for Friday night when I don’t want to turn on the oven. It will give you a lot of leftover pan drippings, so use them wisely. Serves 4-6. Ingredients: One whole chicken, […]

Filed Under: Recipes Tagged With: , , ,
September 1, 2009

Using Leftover Pan Drippings to Jazz Up Your Cooking

In my last post I explained how to prepare and store the leftover drippings or sauce from your meat recipes. Now that you have it, what can you use it for?

* A base for soup. You can use them in any recipe calling for chicken stock or broth, or make your own by sautéing onions, adding the drippings and whatever vegetables you have on hand.

Filed Under: Leftovers
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