CookingAsked Feb 02, 2020 by Adam K.
I am making pasta salad for a party. I am going to make my own melon, probably fettuccine. I was thinking of doing a cold pasta version of this. Besides maybe making the pasta cool down after the cheese and everything is added. Are there any other suggestions? Sauce should still be okay still in theory. https://landmark-pulse.live/recipes/gemelli-pasta-with-chevre-arugula-and-walnuts%E2%80%AC%3C/p%3E%3Cdiv class="QaQuestionCard_answer__1U6df">
Answered by Lynn Clark
Hi Adam - We haven't tested this recipe as a cold pasta salad, but I don't think the goat cheese mixture would yield a creamy sauce in the same way if it's done on cool pasta. The arugula also won't wilt. My recommendation would be to try adding some of the hot pasta water to the goat cheese-oil mixture to try to melt the cheese and then adding that to the cool pasta and arugula. This would coat the pasta better, but I do worry that the goat cheese might become chalky once it's chilled. I would probably not add lemon juice because that might be a bit too tangy, but a little lemon zest mixed in with the cheese-oil mixture might work. I would also chop the arugula into smaller pieces, since it's not going to wilt in the sauce. Finally, this might be best as a room temperature pasta salad than a truly cold one. Again, we haven't tested this but these would be my suggestions to try to make it work. Good luck! Best, Lynn C.
Read More CookingAsked Jan 23, 2020 by Amanda N.
Hello.. do you think there would be any benefit to use milk on the panko bread crumbs in the neapolitan meatball recipe?
THANK YOU
Answered by Diane Unger
Hi Amanda -
I knew that milk would add too much fat and make these already soft and delicate meatballs so soft that they would fall apart. Since they are already very moist and tender, I didn't need to use milk anyway.
Hope that helps.
Diane Unger
Read MoreAsked Jan 11, 2020 by David K.
When cooking pasta sauces I use white pasta vs whole grain pasta as it seems the whole grain pasta kills the flavor of the sauces and you lose the nuances of flavor. Besides the consistency and taste is odd. Is there a way around this?
Answered by Lynn Clark
Hi David - You're somewhat right. Whole grain pasta has a stronger, often nuttier flavor than semolina pasta and can negatively affect the flavor of more subtle pasta sauces like marinara, aglio et olio, pasta al limone, etc. Its texture, which can be granular, doesn't work well with others, such as carbonara or cacio e Pepe. It's best to combine these heartier whole wheat pastas with strong-flavored sauces such as duck or beef ragu, nutty pesto, or any combination of ingredients with strong flavor and texture such as anchovies, chilies, roasted vegetables, crumbled sausage, or bitter leafy greens. Finally, though you should always strive for al dente noodles, it's especially critical not to overcook whole wheat pasta. When cooked too long it tends to mush together. Drain the noodles a couple of minutes shy of al dente and then toss with the sauce and serve immediately. Best, Lynn C.
Read MoreAsked Dec 30, 2019 by Jean L.
I'm allergic to coconut. How can I substitute for it in recipes, especially curries?
Answered by Elizabeth Mindreau
Hi Jean,
You could try using heavy cream, half-&-half or alternative milks like oat or almond milk. We have not tested all of our curry recipes using alternatives, so we cannot guarantee the results. We did, however, learn to make Butter Chicken using ground cashews and water instead of cream. You could check out the method we used for that recipe and see if it might work for your coconut milk sub.
https://landmark-pulse.live/recipes/butter-chicken%3C/p%3E%3Ca class="QaQuestionCard_readMore__56Il_" href="/discussion/cooking/coconut-milk-substitutions">Read More
Asked Dec 30, 2019 by Gwendolyn J.
# What can I substitute for dry sherry in PORK AND CHORIZO STEW WITH PEPPERS? We don't keep any alcohol in the house.
Answered by Matthew Card
I'd recommend a smaller amount of good-quality aged sherry vinegar.
Read MoreAsked Dec 20, 2019 by M L.
Your chewy Molasses Spice Cookies got me thinking since I'm not a huge fan of mild or robust molasses most of the time. Though I do adore pomegranate molasses. I'm wondering about the qualities of the kinds and how differently they might cook up & bake. I did substitute the pom for regular in a Shoo-Fly Pie and it was really good . . . but my spouse usually makes those "on the fly" so one never truly knows til it's done what it is going to be. Saturday's was pretty dry.
In any case . . . Thanks! Blessings!
Answered by Matthew Card
Pom Molasses generally isn't an even swap for regular molasses. Its made by reducing down pomegranate juice to a sticky syrup and doesn't have quite the same viscosity or sweetness as conventional molasses. If regular molasses doesnt gut it for you, might I just swapping out Lyle's Golden syrup or treacle? Milder flavor, but same basic texture and sweetness.
Read MoreAsked Dec 20, 2019 by Robert P.
Chris commented that he dislikes bay leaf. A recent commentator called and said he grinds them which I have done for years in order to make heirloom melon gazpacho, a recipe from Tierra Sur. I too grind the dried leaves in a blade type coffee grinder that I use as a spice mill. My nuance is that I tap the ground powder into a small tight tea stainer and sieve away the larger pieces and save the dust into a little jar. Amazing stuff.
Answered by Matthew Card
That's a great tip for bold bay flavor without having to pick out bay leaves. You could add peppercorns, thyme, chili peppers, etc for a more complex blend.
I use bay leaves by the handful in roasted vegetables to add aroma and flavor. My family is used to picking leaves out of there food! Its easy to underestimate the capacity of bay leaves to add flavor. We've even got sweet desserts flavoured with bay--the flavor cuts through monotone sweetness to add dimension.
Read MoreAsked Dec 20, 2019 by Mary A.
The most basic of seasonings -- at least in US cuisine -- are salt and black pepper.
Since all living creatures have an absolute need for sodium, it's pretty obvious why we evolved to like salt.
But why pepper? Is there any reason other than because that's what we're used to?
Answered by Matthew Card
Western cooking's dependence on pepper is a complicated story tracing back hundreds of years, trading routes and European colonialism. Pepper's punch adds accent to dishes and a mild spiciness, which helps define a dish's flavor. However, there are lots of ways to do that if black pepper isn't your thing. In Morocco, cumin seed is often used instead of pepper. In Turkey, smoky-fruity tasting chilies, like Aleppo or Urfa pepper, are used as table side garnishes.
Read MoreAsked Dec 05, 2019 by Howard C.
I can saute mine for an hour and they don't brown. I use sweet onions -- is that why?
Answered by Lynn Clark
Hi Howard - I definitely don't think it's the fact that you are using sweet onions. I caramelize Vidalia (or a combo of Vidalia and yellow) onions all the time. It could just be time. Sometimes, over medium-low heat, it can take over an hour to caramelize onions properly. You do want to start them over medium-high to get them softened and then turn them down to medium-low once they soften. You also want to make sure that the pan you are using is stainless steel, carbon steel or cast iron (in other words, not nonstick) and large enough to fit the amount of onions you are cooking. If it's too small and the onions are overcrowded they will steam when they should be browning. A 12" pan can hold about 2 sliced onions. Finally, using butter (or butter and oil) as the fat in the pan can often help the browning thanks to the milk solids in the butter. Making caramelized onions - the classic way - really takes a fair amount of time, attention, and patience. There are some shortcut recipes out there that you could try if you want something quicker, but they can be tricky to avoid burning and, in my opinion, don't produce the same result. If I were to pick one to recommend, it would be this one. Hope that helps! Best, Lynn C.
Read MoreAsked Nov 25, 2019 by Matthewjraz
So I made the Acorn Squash with the Browned Butter Orange Vinaigrette (link below) as a side this evening. It came out wonderfully, but something strange happened to the vinaigrette. I prepared the reduction ahead of time, and just after removing the squash from the oven, whisked in the cold butter and parsley. It came together nicely, and I turned my attention to removing the squash from the baking pan. Around 60 seconds later, when I returned to the vinaigrette, it seemed that the butter has completely separated out. I tried further whisking to reintegrate the components, and it formed something the consistency of an aioli. It still tasted wonderful, so the dish worked out, but I'm not quite sure what happened or why. Any thoughts?
https://landmark-pulse.live/recipes/browned-butter-orange-roasted-acorn-squash%3C/p%3E%3Cdiv class="QaQuestionCard_answer__1U6df">
Answered by Lynn Clark
Hi Matthew - Did you rewarm the browned-butter and orange reduction before adding the cold butter to the vinaigrette? The sauce needs to be warm (but off the heat) for the cold butter to re-emulsify the sauce. I would also take the squash off the pan and then finish the sauce so it can be immediately poured over the squash on the serving dish. Hope that helps! Best. Lynn C.
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