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Confession time - what's your weakness? Spices? Kitchen toys? Me, I'm a cookbook junkie...
- Thread starter andreaindc
- Start date
Yes, I do organize them in business size envelopes that fit in the boxes I have. I use
paper clips divide them further. For example...under Beef I have several envelopes, IN 1 has various steak recipes with paper clips to divide the kinds of steak, one envelope has brisket recipes, etc. Works pretty well if only I would stop collecting! Once in a blue moon, I go through and try to weed some out. One example is older recipes for Asian dishes that made substitutes for items that were hard to find then and easy to find now. I also got rid of all the cookie recipes that used shortening as I choose to use as little as possible.
The internet ones are harder to handle. At first I printed and tried to clip and file with the others, but they just take up too much room. I finally devoted the file drawer of my kitchen desk to them, but now the drawer's full. Such a problem, lol. I do use them, though. Hardly a day goes by I don't have one or more boxes out looking for something. I'm a hard copy person, don't know if that's just because I came to the internet at a later age than today's generation or if it's just me.
paper clips divide them further. For example...under Beef I have several envelopes, IN 1 has various steak recipes with paper clips to divide the kinds of steak, one envelope has brisket recipes, etc. Works pretty well if only I would stop collecting! Once in a blue moon, I go through and try to weed some out. One example is older recipes for Asian dishes that made substitutes for items that were hard to find then and easy to find now. I also got rid of all the cookie recipes that used shortening as I choose to use as little as possible.
The internet ones are harder to handle. At first I printed and tried to clip and file with the others, but they just take up too much room. I finally devoted the file drawer of my kitchen desk to them, but now the drawer's full. Such a problem, lol. I do use them, though. Hardly a day goes by I don't have one or more boxes out looking for something. I'm a hard copy person, don't know if that's just because I came to the internet at a later age than today's generation or if it's just me.
Cookbooks and gadgets - like banana slicer, perculator, (m)
bell cream maker, an egg poacher and other stuff I'll never EVER use, but LOVE to have (my boyfriend says someone should do a species stuy on us, because we must have a special gene or something that the rest of the world is missing) *LOL*
bell cream maker, an egg poacher and other stuff I'll never EVER use, but LOVE to have (my boyfriend says someone should do a species stuy on us, because we must have a special gene or something that the rest of the world is missing) *LOL*
andreaindc
Well-known member
Okay - I give up. What is a bell cream maker?
LOL, Curious - that recipe was the reason I bought both bottles! smileys/smile.gif It *is* good, isn't it?
CAULIFLOWER SOUP WITH WHITE TRUFFLE OIL
The truffle oil is not essential, but it's a nice indulgent touch. Since the oil's flavor dissipates with heat, add the oil to this first-course soup just before serving.
2 tablespoons (1/4 stick) butter
1 large onion, finely chopped
1 pound cauliflower florets (about 5 cups)
2 14 1/2-ounce cans low-salt chicken broth
1 teaspoon white truffle oil* or extra-virgin olive oil
1 tablespoon thinly sliced chives
*White truffle oil is available at Italian markets, many specialty foods stores and some supermarkets.
Melt butter in heavy large pot over medium heat. Add onion and sauté until tender, about 8 minutes. Add cauliflower and sauté 2 minutes. Add broth. Cover and simmer until cauliflower is tender, about 25 minutes.
Working in batches, transfer soup to blender and purée until smooth. Return soup to pot. (Soup can be prepared 1 day ahead. Cool slightly. Cover and refrigerate.) Bring soup to simmer. Season to taste with salt and pepper.
Ladle soup into bowls. Drizzle truffle oil over. Garnish with chives.
Serves 6 as a first-course.
Bon Appétit
February 1999
CAULIFLOWER SOUP WITH WHITE TRUFFLE OIL
The truffle oil is not essential, but it's a nice indulgent touch. Since the oil's flavor dissipates with heat, add the oil to this first-course soup just before serving.
2 tablespoons (1/4 stick) butter
1 large onion, finely chopped
1 pound cauliflower florets (about 5 cups)
2 14 1/2-ounce cans low-salt chicken broth
1 teaspoon white truffle oil* or extra-virgin olive oil
1 tablespoon thinly sliced chives
*White truffle oil is available at Italian markets, many specialty foods stores and some supermarkets.
Melt butter in heavy large pot over medium heat. Add onion and sauté until tender, about 8 minutes. Add cauliflower and sauté 2 minutes. Add broth. Cover and simmer until cauliflower is tender, about 25 minutes.
Working in batches, transfer soup to blender and purée until smooth. Return soup to pot. (Soup can be prepared 1 day ahead. Cool slightly. Cover and refrigerate.) Bring soup to simmer. Season to taste with salt and pepper.
Ladle soup into bowls. Drizzle truffle oil over. Garnish with chives.
Serves 6 as a first-course.
Bon Appétit
February 1999
FRC Cyn's list
OK...I love to cook, to learn something new in the kitchen, to write about food, to go to a new grocery store or farmer's market...the list goes on and on, so I guess I am obsessed.
I love to find new drinks, alcoholic or non - and I collect liqueur glasses, shot glasses and amythyst depression dishes, but especially glassware...
I love spices, herbs and salts. Bought my oldest son, Doug, some of the 'designer' salts for Christmas, inc. Red Hawaiian salt and fleur de sel (sp?), and the fink took them back to NC with himself...and I became hooked on them myself...
Cookbooks - goes without saying, since I own so many that I quit counting them.
Current problem - The daughter of a very dear old lady in town called me a some time ago, and said her mother had clipped recipes from newspapers and magazines for years, and would I like them? OH BOY!!! It's like finding a real treasure.
I received bags of the wonderful things. Am trying to go through the collection and type them into my recipe exchange lists...it is going to take me a loooooong time to do this.
But it is a lot of fun...and interesting, esp. to see how things change in the culinary world over time...
CYH
Cyndi
OK...I love to cook, to learn something new in the kitchen, to write about food, to go to a new grocery store or farmer's market...the list goes on and on, so I guess I am obsessed.
I love to find new drinks, alcoholic or non - and I collect liqueur glasses, shot glasses and amythyst depression dishes, but especially glassware...
I love spices, herbs and salts. Bought my oldest son, Doug, some of the 'designer' salts for Christmas, inc. Red Hawaiian salt and fleur de sel (sp?), and the fink took them back to NC with himself...and I became hooked on them myself...
Cookbooks - goes without saying, since I own so many that I quit counting them.
Current problem - The daughter of a very dear old lady in town called me a some time ago, and said her mother had clipped recipes from newspapers and magazines for years, and would I like them? OH BOY!!! It's like finding a real treasure.
I received bags of the wonderful things. Am trying to go through the collection and type them into my recipe exchange lists...it is going to take me a loooooong time to do this.
But it is a lot of fun...and interesting, esp. to see how things change in the culinary world over time...
CYH
Cyndi