Thank you both for your suggestions!
Neufchatel/cream cheese is a good idea as a base (particularly the low fat choice for the "tangy" taste). But I am concerned about the saltiness of the other cheeses. The bacon is...
I'm making a goat cheese, bacon, and onion tart for friends who hate goat cheese. I've tried using feta cheese as a substitute in the past but it was too salty and way too dry. Any other suggestions for a cheese that would...
How long can I keep sauteed (actually caramelized) onions at room temperature? I finished cooking them at 1pm and will be using them in an onion tart which will then be baked for 40 minutes at around 4:30. Can I leave them...
From the "this may be a dumb question but" file: We buy fresh bagels, a dozen at a time, and freeze them. Our friend does the same but with day-old bagels because they're cheaper, and he maintains that once you...
I know that Cab Franc can be paired with all sorts of roast meats, but I'd like to make something a little more "interesting." We have a monthly wine tasting/food pairing group, and this month it's Cab Franc at our...
I know that you can hold cut potatoes in water, but would a coating of oil do the same thing? I'm going to make oven baked yam "fries" at a friend's house, but want to do the prep beforehand. Will tossing...
We're trying to plan a trip to France where 6 of us spend a week in a farm/house/villa/etc. so we can shop at local village markets and cook together. Has anyone here had experience with any particular self-catering web...
Quote:Originally Posted by KYHeirloomer Couple of questions, Phoebe:1. Is your recently-ill friend on any sort of food restrictions.2. I assume you're talking strictly finger foods? Or are knife & fork dishes ok?3. I'm not a...
Our wine group is doing a Merlot-tasting (California, Washington, France, Australia, and Chile). We usually just have a little bread and cheese during the tasting, note-taking, and discussion. But after that, we get down to...
