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Bitten Word
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Port should work fine!
Maker's Mark is what we always keep on hand, and it's very fine in this punch. (We also always have Bulleit, but we save that for straight sipping.)
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Final Thanksgiving Inspiration (Plus our Fakesgiving Dishes Ranked!) Continue reading
Posted 4 days ago at The Bitten Word
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Thanksgiving 2014: Pumpkin Tiramisu Continue reading
Posted 5 days ago at The Bitten Word
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Thanksgiving 2014: Sautéed Collard Greens with Caramelized Miso Butter Continue reading
Posted 6 days ago at The Bitten Word
Hey Mar, we're just here for the pie. :) Seriously, thanks for your comment. We just thought it was an interesting provenance for a unique dessert, that's all.
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Navy Bean Pie: does a dessert made of navy beans belong at the Thanksgiving table? Continue reading
Posted 7 days ago at The Bitten Word
Oh purists will love these! It's like regular mashed potatoes with the flavor turned up. And gravy on these would be great!
You could absolutely make this a day early. We'd suggest storing it on the counter, covered in plastic wrap.
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Thanksgiving 2014: Cornmeal-Crème Fraîche Spoon Bread. Hot out of the oven, this spoon bread is perfection. Continue reading
Posted Nov 20, 2014 at The Bitten Word
Pecans would be great! But you would want to toast them first so they don't get soft in the filling. Just toast them in a skillet on the stovetop -- or in a sheet pan in the oven -- for 8 or 10 minutes. You want them toasted but not burned. Let them cool, cut them into small pieces, and sub for the peanuts. If you make it, you'll have to let us know what you think!
So happy you found us! No, we didn't think this tasted reheated or strange at all! We loved it. If you try this, let us know what you think!
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Black-Bottom Peanut Pie: inspired by a classic Snickers bar, this pie will knock your socks off. Continue reading
Posted Nov 19, 2014 at The Bitten Word
Oh yeah, that should work great! Let us know what you think of it!
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Thanksgiving 2014: Harissa-and-Maple-Roasted Carrots. Continue reading
Posted Nov 18, 2014 at The Bitten Word
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Thanksgiving 2014: Moroccan-Spiced Turkey with Onion Jam. Global flavors are all over this Thanksgiving, starting with the turkey. Continue reading
Posted Nov 17, 2014 at The Bitten Word
A springform could be a great solution -- let us know if you try it!
What a great tip, thanks!
As far as the flavors, yes, I think you could do this with orzo just fine. I think you'd probably want to adjust the broth amounts more than just slightly. I think orzo would need a LOT less broth than risotto. That recipe calls for at least 6 cups of broth to cook the risotto; I think you would need only about 4 cups of broth to cook 2 cups of orzo. (Also, I think I would omit the 1/3 cup of Riesling. When you cook risotto, the long cooktime gives the wine time to mellow and cook down. But orzo cooks so fast, I think your dish would still taste very much of the wine.) So, yes, it's totally adaptable! I will say, though, that if you're concerned about making it ahead of time and transporting it to work, the risotto ought to be just as good as the orzo. Yes, using orzo will shave off a good 30 minutes from the cook time. But I would think they would both be similar in terms of making ahead and reheating at work. Either way, let us know how it works out!
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Thanksgiving 2014: Old-Fashioned Cracker Dressing with Dried Cranberries and Pecans Continue reading
Posted Nov 16, 2014 at The Bitten Word
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Thanksgiving 2014: Roasted Citrus Relish Continue reading
Posted Nov 15, 2014 at The Bitten Word
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Thanksgiving 2014: Chocolate Mousse Pie with Phyllo Crust Continue reading
Posted Nov 14, 2014 at The Bitten Word
Chinese 5-Spice would be a really fun twist on this! That's a great idea.
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Thanksgiving 2014: Sweet Potatoes with Crispy Rice Topping. You've got to read about this crispy rice topping... Continue reading
Posted Nov 13, 2014 at The Bitten Word
Good question -- and we don't know the answer. Cook's simply says "Don't use unpasteurized or UHT cream for this recipe -- organic pasteurized cream works best." Perhaps it matters that you're leaving it out at room temperature for a day or more. Maybe it's better for the cream to be pasteurized for that reason...?