Comments for Rebecca Weger

Comment on Simple Salad by mom

mom — Sun, 02 May 2010 15:38:23 +0000

Beautiful photo! The salad looks so refreshing and delicious… I feel the need for some strawberries and feta…

Comment on Beef Stew. I think. by John Ginsberg-Stevens

John Ginsberg-Stevens — Sun, 14 Feb 2010 17:25:21 +0000

I’ve done this before making a Guinness stew. I like browning all the meat and the caramelized onions add depth of flavor. I have never tried peas in it but they sound like a good addition. Neeps are great to add as well. I have always used a small amount of tomato paste, just enough for that flavor edge to be felt.

A great recipe for one of my favorite meals!

Comment on Beef Stew. I think. by mom

mom — Sun, 17 Jan 2010 19:00:20 +0000

Sounds very good!
A note: Christopher and friends say you only have to brown about half the meat to get the desired effect in your stew

Comment on Simplifying the Ingredients by mom

mom — Mon, 23 Nov 2009 12:50:01 +0000

It was a great day to make chili, I did too! I’m going to look for the fire roasted crushed tomatoes. That would simplify my recipe which is very similar. Thanks!

Comment on Simplifying the Ingredients by John Ginsberg-Stevens

John Ginsberg-Stevens — Mon, 23 Nov 2009 03:11:08 +0000

Nice. A straightforward chili is usually the best. I add a bit more garlic and spice to mine (a little allspice or cinnamon sometimes, or a bit of chipotle, once some fresh sage and serranos), but this is the way to make chili.

This also put me in mind of that recent Mark Bittman article in the Times about simple recipes for the holidays. If the basic ingredients are quality, you don’t need a lot of culinary legerdemain to make them yummy.

Comment on Cheesy Goodness by Rebecca Weger

Rebecca Weger — Sun, 25 Oct 2009 01:35:13 +0000

The stirring directive certainly sounded strange, but it was absolutely true. The pasta is not cooked ahead of time, and actually absorbs a large amount of the liquid. Once mine sat a bit it was quite thick. I probably could have gone without adding the slurry.

Comment on Cheesy Goodness by John Ginsberg-Stevens

John Ginsberg-Stevens — Sun, 25 Oct 2009 00:13:54 +0000

You obviously hit on the right solution to #1 and #2, with the high-low-high strategy. Stirring is an odd thing for crockpot cooking, but it seems to have worked. I would actually try it with a bit less milk next time and see what effect that has. I think at worst your sauce will be a little thicker.

Comment on Shiny Toys and Fall Squash by Rebecca Weger

Rebecca Weger — Thu, 15 Oct 2009 02:54:46 +0000

Thanks, Mom. While you are certainly more of a recipe follower than I, I suspect you’re still the one who had the most to do with teaching me what good food tastes like.