Brenda
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Post by Brenda on Oct 16, 2016 17:30:21 GMT -5
FINE COOKING MAGAZINE -- Anyone have any of those mags? Tried any recipes from? Plan to make anything from?Me? I have almost never made any of their recipes. <blush>
BUT...
Years ago (and over the years, too) I made a soup that was one of their editor's favorites. I'll go look for it and post it. (I think I did at CLBB years ago.)
Also, I recently bought their "CookFresh" - The Best of Fine Cooking, Fall 2016 magazine...and there is a cookie that I'm prepping today and will bake tomorrow: pg. 87, Glazed Maple-Pecan Cookies. See it here: www.finecooking.com/recipes/glazed-maple-pecan-cookies.aspx
It's one of those kinds that uses ingredients that I normally have on hand. Love those kinds. 
I'll be back with that soup recipe soon as I can. I've got to get self into kitchen and get those cookies going. 
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oceanjasper
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Post by oceanjasper on Oct 16, 2016 17:36:09 GMT -5
I have hundreds of Fine Cooking magazines. It's one of my favourite magazines. I definitely have some favourite recipes, but will have to do some digging to find them. Really looking forward to reading about other people's favourites!
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sallyt
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Post by sallyt on Oct 16, 2016 18:01:44 GMT -5
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sallyt
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Post by sallyt on Oct 16, 2016 18:03:04 GMT -5
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Post by karenw on Oct 16, 2016 19:31:16 GMT -5
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Post by erin elizabeth on Oct 17, 2016 10:31:26 GMT -5
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Post by swedishcook on Oct 17, 2016 11:05:46 GMT -5
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peachesncream
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Post by peachesncream on Oct 17, 2016 14:08:04 GMT -5
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peachesncream
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Post by peachesncream on Oct 17, 2016 14:38:58 GMT -5
I subscribed to the magazine for a year and didn't get much out of it. Too many complicated (and restaurant) recipes. I like their website, though. I can search and also read reviews. I've found really good recipes that way.
I also have one of their paperback cookbooks - Fine Cooking Comfort Food. It's available on Amazon, and it's also available on Ebay for a lot less.
www.amazon.com/Fine-Cooking-Comfort-Food-Soul-Warming/dp/1600854087
Cooking my way through this book has been on my to-do list for awhile. There are many great sounding recipes in it. |
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Post by erin elizabeth on Oct 18, 2016 9:22:12 GMT -5
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pippin3
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Post by pippin3 on Oct 18, 2016 13:16:33 GMT -5
I could swear that someone mentioned baking eggplant and now I can't find it...anyone remember it?
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Brenda
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Post by Brenda on Oct 18, 2016 23:13:15 GMT -5
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keba
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Post by keba on Oct 19, 2016 10:28:40 GMT -5
Take a look at Food Network's Robin Miller for Neopolitan Eggplant. The video shows her shortcut for eggplant - unfortunately details are missing for roasting, but are entered in comments section. Roast at 400 for 40-45 minutes. I have tried the whole recipe and really liked it.
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applecrisp1
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Post by applecrisp1 on Oct 19, 2016 19:00:59 GMT -5
I don't think I've ever tried a Fine Cooking Mag recipe or even looked at an issue or their website. I'm interested in checking it out. There are certainly lots of great recipe suggestions here and I've copied down a bunch. Thanks all! I won't say this was a typical October day weather wise since it was 80 degrees here, but I made soup! I had spinach to use up and I remembered that peachesncream mentioned this recipe as a favorite, Garlicky Tortellini, Spinach and Tomato Soup: www.finecooking.com/recipes/garlicky_tortellini_soup.aspxReally good and super easy to make. Thanks for posting! I will make again and I can see changing it up, maybe adding other veggies etc. |
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Post by soupandstew on Oct 19, 2016 19:46:45 GMT -5
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Post by karenw on Oct 20, 2016 18:49:48 GMT -5
Hope you enjoy it Soupandstew. It is one of my favorites.
Karen
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Post by soupandstew on Oct 22, 2016 19:45:51 GMT -5
Hope you enjoy it Soupandstew. It is one of my favorites. Karen Finally made it tonight and, overall, we enjoyed it. I used Japanese eggplant b/c that's what I had from my farm share and I did not do the broil thing, just added the diced eggplant in toward the later part of the onion and bell pepper time. We loved the flavors, but found the eggplant skin a little tough so next time I will either peel the eggplant, dice smaller, simmer longer, or some some combo of that so the skin isn't an issue. We really loved the tomato, tomato paste, paprika, cumin seasoning. I might serve the leftovers (it made 6 generous servings) over couscous next week. Definitely going on my rotation. |
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Post by Catbatty on Oct 23, 2016 16:29:37 GMT -5
Finally, I'm back with a report about the Glazed Maple-Pecan Cookies. Husband love them. The topping made them a bit too sweet for me, but he thought they were great. Toasting the pecans before mixing in really seems to make the pecan taste stand out. They remind me of Russian Tea Cakes, except they are flat and have a hardened sweet coating on top. Makes lots. I have only baked half of a roll and have more rolls in the freezer. ONE CHANGE I MADE: I added a wee bit more salt...like 1/4 tsp more. This will be a good recipe to make and keep in freezer or fridge for times you want cookies but don't want much effort. I think I would like to try them dipped in powdered sugar while still warm, or a chocolate topping, or add some lemon or lime to the topping. (Also, my husband bought Western Family maple syrup and that's what I had to use. NEXT TIME, I'm buying a diff kind to see if that makes them even better.) PS: they make the house smell soooo good!
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Post by Catbatty on Oct 30, 2016 21:30:06 GMT -5
Final update on the Glazed Maple Pecan Cookies - The recipe made several rolls that we froze (for the two of us). So, we are *still* baking and eating them! Tonight, I didn't glaze them. I sprinkled with sifted powdered sugar, instead. BETTER! I'm going to make them this way from now on! After they had cooled for a minute or two, I placed them in bottom of a big round plastic keeper thingy (like a big Tupperware and I will store them in there if any are leftover after tonight, LOL)...and held the sieve tool over them and tapped away, moving them around to make sure they all got covered in white. EASY and OVER WITH. I think they taste better than ever now. Nice recipe--a keeper for me (with my addition of a bit more salt, that is--1/4 tsp more salt than called for in orig recipe) and no glaze, powder them instead. Yum. Very similar in taste to the little ball cookies covered in powdered sugar. But these are easier because you can just make them 'slice and bake' - so easy to freeze and slice on demand and minutes later, you have warm, fresh cookies! www.finecooking.com/recipes/glazed-maple-pecan-cookies.aspx |
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