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Re: Lemon Buttercream Frosting Recipe Video - Food for Thought

Jane Ward — Fri, 15 Mar 2013 09:15:25 -0000

And thank you for giving Madeleine some feedback about her lemon buttercream. There's nothing bakers - young and old - like better! Tell us, did you try the recipe?

Re: Potatoes au Gratin Recipe Video - Taste of the Trib

Jane Ward — Fri, 15 Mar 2013 09:20:45 -0000

Hi there, this is Jane from the demo above. Thanks for the great tip to use chicken stock as the cooking liquid for the potatoes. It definitely adda another layer of flavor to the dish. I also use stock instead of water when cooking rice, polenta and couscous. Again, a great tip, thanks!

Re: Chicken Breasts Recipe - Taste of Natchez

Jane Ward — Fri, 15 Mar 2013 09:24:48 -0000

James, that's a great idea! I make a similar chicken using fig vinegar, and I love the fruitiness it adds to otherwise sharp vinegar. Sometimes experimenting with different ingredients yields tasty results.

Re: Pork and Clams Recipe Video - Taste of the Trib

Jane Ward — Fri, 15 Mar 2013 09:44:12 -0000

Yes! You definitely can use steamers. These soft shell clams (steamers) have long necks and large bellies. They are a bit different than the hard shell clams, which don't have as much belly. If you like steamers, use them. You might also try mussels if those are readily available. Will you check back in with us and let us know what you used, and how the final dish turned out?

Re: Cilantro and Peanut Noodles - Blog - Taste of the Trib

Jane Ward — Fri, 15 Mar 2013 09:52:57 -0000

Great question! I have been experimenting with meatless noodle dishes at least once a week at home, and swapping both rice noodles and soba noodles for wheat-based noodles like the ones suggested above. All my dishes have turned out great.

Soba are buckwheat based, rice noodles obviously rice flour based. A nice side benefit to using them in recipes is that you can serve both buckwheat and rice noodles to friends and family members who may be gluten intolerant. Neither contain wheat gluten. Be aware, though, that a very small number of people may suffer from a buckwheat allergy, so it's always a good rule of thumb to ask guests about food allergies before serving.

I say give the substitution a try and let us know how it turns out. Rice noodles are not boiled but rather soaked in very hot water for 5-8 minutes.

Who has another favorite asian noodle dish you'd like to tell us about?

Re: Baked Cheddar Beef Sliders - Blog - Taste of the Times

Jane Ward — Fri, 15 Mar 2013 09:54:09 -0000

Sorry to take so long to reply. Thank you for commenting. Have you tried making the sliders yet?

Re: Lemon Buttercream Frosting Recipe Video - Food for Thought

Jane Ward — Sat, 16 Mar 2013 06:41:06 -0000

A fantastic testimonial, thanks! Other readers: isn't it time to give this buttercream recipe a try? Lemon cake might make a great dessert after a spring dinner...

Re: Coconut Lime Spinach - Blog - Taste of the Trib

Jane Ward — Mon, 18 Mar 2013 08:37:09 -0000

Hi Mary Lou! My college sophomore son just brought me a jar and this spinach dish is on our must-try list. Please let me know what you think of the taste once you've made it. Do you know you can bake with coconut oil too, as a substitute for butter?

Re: WIld Homemade Bread - Blog - Taste of the Times

Jane Ward — Thu, 21 Mar 2013 07:57:46 -0000

Good morning, and thanks for the questions. If you are used to this order – shaping, placing the dough in a bowl, covering the top of the bowl with plastic wrap – then by all means, do the bread this way before placing the bowl in the fridge. It'll be fine either way.

As for the flour, I think you will need about 7 cups, perhaps less, perhaps a little more. The recipe calls for a good amount of water and produces 2 loaves. However, different flours (wheat, white, other grains) have different weights and will absorb the water differently, so this is only a guideline. Start out thinking you'll use about 5 cups at least, and add in flour by the half-cup as necessary. You want dough that will not stick to hands and work surface, but not be so stiff that it is unyielding.

Please remember that bread is incredibly forgiving, so allow yourself to go slowly at first and experiment! Eventually you will develop a loaf that you'll be able to make in your sleep and it will be uniquely your own.

Do you think you will be kneading by hand, or with a stand mixer?

Re: WIld Homemade Bread - Blog - Taste of the Times

Jane Ward — Thu, 21 Mar 2013 14:00:26 -0000

I think it's great to get your hands in there the first time. And keep feeding that starter, it's the equivalent of gold in the bread world!

Re: Coconut Lime Spinach - Blog - Taste of the Trib

Jane Ward — Fri, 22 Mar 2013 11:34:36 -0000

Haven't yet, Heather. Tonight I think. Ben is cooking everything in coconut oil, we're lucky to have him introduce us to what he likes. I was thinking I might bake oatmeal cookies with it too. Have you tried it in baking?