ISO best quarter sheet pan
3 years ago
last modified: 3 years ago
Featured Answer
Sort by:Oldest
Comments (14)
3 years agolast modified: 3 years agoRelated Discussions
ISO: Recipes using fresh herbs
Comments (15)Pat, you can use fresh herbs in just about any recipe that you would use dried herbs in. Some fresh herbs though are added at the end of cooking. Especially something like basil. I like to add a handful or two of fresh basil to a quick tomato, garlic pasta sauce. And you can use fresh basil and fresh oregano in salads. Greek Italian Recipes using fresh Oregano: Home Cookin Chapter: Recipes From Thibeault's Table Tomato - Oregano Tarts ====================== Source: Roger Verges Vegetables 1 lb very ripe tomatoes 2 Tablespoons olive oil 1 clove of garlic Salt and pepper 1 slice of bread 1/2 lb puff pastry 2 Tablespoons or Capers or 4 oz black olives (Nicoise or Kalamata) - pitted 6 oregano sprigs . Peel and seed tomatoes. Chop coarsely. Put olive oil into a sauce pan or skillet heat, add tomatoes, minced garli and salt and pepper to taste and saute for 7 to 8 minutes. Trim crusts from bread and process into crumbs. Mix crumbs with 2 oregano sprigs. Add to Tomato mixture. Set Aside. Roll puff pastry into a generous 12 inch square. Place on a chilled baking sheet. (may also be made into 4 six inch circles, use a tart ring or plate as a template and cut out) Prick pastry all over, leaving 1/2 inch border unpricked. Bake for 10 minutes. Remove from oven and spread a layer of tomato mixture and sprinkle with capers or olives. Return to the oven and bake an additional 8 minutes. If serving as a first course, allow one per person. Or cut the large tart into small squares and serve as an appetizer in the living room. Garnish with sprig of oregano. Home Cookin Chapter: Recipes From Thibeault's Table Green Bean, Zucchini and Potato Stew (Fassolakia Iadera ======================================================= Adapted from: Krinos Foods (The original recipe called for a large can of tomatoes and did not include garlic or oregano.) Green Bean, Zucchini and Potato Stew (Fassolakia Iadera)This is a traditional vegetable mixture that is often eaten cold, accompanied by hunks of country bread and feta cheese . 1/4 cup olive oil 1 cup chopped onion 1 clove of garlic, minced 1 pound fresh green beans, trimmed, halved crosswise 1/4 teaspoon cayenne pepper 8 ounces zucchini, cut into 1-inch-thick slices 8 ounces russet potatoes, peeled, cut into 1-inch cubes 3/4 cup chopped fresh Italian parsley 1 to 2 tablespoons fresh oregano chopped (or dried) 1 14 ounce can of Italian-style tomatoes, chopped. 1/2 cup chicken broth . Heat oil in heavy large non-stick skillet over medium-high heat. Add onion and sauté 5 minutes.Add Garlic and green beans and sauté until onion is translucent, about 3 minutes. Add zucchini, potatoes, cayenne pepper, parsley and oregano. Pour tomatoes and their juices over vegetables. Add chicken broth. Bring to boil. Reduce heat. Cover and simmer until potatoes are tender, stirring frequently, about 45 minutes. Season with salt and pepper. Remove from heat. Can be prepared 1 day ahead -- cover and refrigerate. Serve warm or at room temperature. 6 To 8 Servings...See MoreISO Lemon Marmalade recipe.
Comments (9)both of these are tried and true on the forum. They are very good! MEYER LEMON MARMALADE 6 Meyer lemons (1 1/2 lb) 4 cups water 4 cups sugar Cheesecloth Kitchen string 6 (1/2-pint) Mason-type jars, sterilized Halve lemons crosswise and remove seeds. Tie seeds in a cheesecloth bag. Quarter each lemon half and thinly slice. Combine with bag of seeds and water in a 5-quart nonreactive heavy pot and let mixture stand, covered, at room temperature 24 hours. Bring lemon mixture to a boil over moderate heat. Reduce heat and simmer, uncovered, until reduced to 4 cups, about 45 minutes. Stir in sugar and boil over moderate heat, stirring occasionally and skimming off any foam, until a teaspoon of mixture dropped on a cold plate gels, about 15 minutes. Ladle hot marmalade into jars, filling to within 1/4-inch of top. Wipe rims with dampened cloth and seal jars with lids. Put jars in a water-bath canner or on a rack set in a deep pot. Add enough hot water to cover jars by 1 inch and bring to a boil. Boil jars, covered, 5 minutes and transfer with tongs to a rack. Cool jars completely. Cooks' note:  Marmalade keeps, stored in a cool, dark place, up to 1 year. Makes 6 (1/2-pint) jars Gourmet- December 1999 MEYER LEMON AND VANILLA BEAN MARMALADE 1 1/4 pounds Meyer lemons 5 cups water 5 1/2 cups (about) sugar 1 vanilla bean, split lengthwise Pinch of salt Working on large plate to catch juice, cut lemons in half lengthwise, then very thinly crosswise. Discard seeds. Pack enough lemons and any juice to measure 2 1/2 cups. Transfer to large nonreactive pot. Add 5 cups water; bring to boil. Reduce heat to medium; simmer 10 minutes. Remove from heat; let stand uncovered overnight. Measure lemon mixture (there should be about 5 1/2 cups). Return to same pot. Add equal amount of sugar (about 5 1/2 cups). Scrape in seeds from vanilla bean; add bean. Add pinch of salt. Bring to boil, stirring until sugar dissolves. Attach clip-on candy thermometer. Maintaining active boil and adjusting heat to prevent boiling over, cook until temperature reaches 230°F, stirring occasionally, about 30 minutes. Cool to room temperature. Transfer to jars. Cover and chill. (Can be made 2 weeks ahead. Keep refrigerated. Bring to room temperature before serving.) Makes about 4 1/2 cups. Bon Appétit February 2005 AnnieÂs notes - When I let the lemons sit over night and then measured, I had 4 cups, not nearly 5 1/2, so I added 4 cups of sugar (sugar equal to fruit). I scraped out the vanilla beans and then tossed the pod in for good measure. I fished the pod out before jarring up the marmalade. It's yummy, kind of sweet. The vanilla adds a different dimension of sweetness, not distinctly vanilla but still sweeter than the recipe without the vanilla bean. Annie...See MoreISO Ginger Bear recipe - Bon Appetit Sept. 1989
Comments (28)I completely understand what you're saying, chloebud. I was also going to have lascatx double check the amounts she provided in case there might have been a typo somewhere. But, if hers turned out fine, then it'll be user error on this end. :) After the initial knead and refrigeration, the dough is actually fairly crumbly (probably due to the ground walnuts); and it takes a few minutes of handling before it becomes what I consider a perfect dough for rolling. That said, this time around I found I had to roll to 1/4", refrigerate the rolled dough to chill again -- pulled out the sheet cold, immediately cut, placed onto pan and baked. Even starting off with chilled dough, the cookies are done @ 11 minutes (tops) at 325 convection bake....See MoreQuarter Sheet Pans
Comments (35)My most heavily used sheet pans are half-sheets, extremely heavy Chicago™ brand 'Metallic' - aluminum with rolled edges. I have owned these for about 40 yrs. I have 2, and use at least 1 of them 1-2x/wk. Aluminum is much better at heat connectivity than stainless steel. And yes, I do sometimes put them through the DW, especially when I'm dealing with raw chicken - probably 35-40% of the time. I've had a DW for the last 31 yrs; please see the following explanation. DW detergents are the culprits in not recommending aluminum in the DW. It pits the metal and weakens it. However, if your pans have that "used, and used heavily" look (LOL-Cook's magazine found such grungy baked-on pans actually work better for browning than if you try to keep your pans shiny-new), I have found the new phosphate-free detergents are much less harsh. They don't seem to affect the inside/interior sides of the sheets at all. The detergents do wear away a little bit of the exterior aluminum, but it's like the very lightest of coatings of a fine grey dust - no pitting. Phosphates were removed in 2010, and although the detergent itself WILL wear away a thinner aluminum (and unburnt) pot, my half sheet pans remain heavy and stable. I make note of this because MANY pans/pots have aluminum bottoms for better heat conductivity. More expensive pans/pots usually layer the aluminum between stainless layers, but less expensive cookware (i.e., stovetop cookware) often will have an uncoated aluminum bottom. I had a T-Fal saute pan that was supposedly DW safe, but the uncoated aluminum bottom ended up getting "eaten" from the outside into the interior after just a few years! First and so far, only time I've ever had such a thing happen....See More
3 years ago
3 years ago
3 years ago
3 years agolast modified: 3 years ago
3 years agolast modified: 3 years agoMy sheet pans are Polar Ware (made in USA).
For cookies I use Rema insulated air-bake sheets, similar to this one. I also use parchment when baking cookies.
- 3 years agolast modified: 3 years ago
- 3 years ago
i think i have all of the above. And then some. Full, half, and quarter aluminum. Two French steel are my everyday go-to. My first purchased in the late 80's. Excellent for roasting vegetables. Well seasoned like cast iron. Horrid for baked goods. My first chocolate chip cookies spread but ten years later became a thing. Lacy and crispy.I can vouch for these from amazon. Purchased a bit over a year ago. They still look brand new and stainless so into the dishwasher they go. Mine are the smallest but they have various sizes for differents needs like a small second oven, toaster oven, etc. Great for thawing frozen foods in the fridge. Or into the freezer for things that need pre-freezing before bagging. Small footprint i can always find room in the fridge or freezer.
This is a set of 9. Three different sizes. Mine came with silpats and a stack of parchment but that set is out of stock.
Favorite use is side-by-side just behind my main cutting board prep next to my stovetop. The left one i scoot compost peelings and doubles as an extra spoon rest.
Lulu thanked HU-547125811 - 3 years ago
- 3 years agolast modified: 3 years ago
3 years agolast modified: 3 years ago
3 years ago
Related Stories
SHELTERING AT HOME15 Essentials for the Baker’s Kitchen
You can turn out delicious home-baked goods with ease when you own these utensils, tools and pans
Full Story
LAUNDRY ROOMSThe Hardworking Laundry: Make Room for Hanging the Wash
Pullout and folding drying racks, and clothing rods of all lengths, come to the rescue when space is tight
Full Story
ORGANIZINGHow Much Stuff Is Enough?
Play the numbers game to streamline your belongings, for a neater home and a less-stressed you
Full Story
MOST POPULAR8 Little Remodeling Touches That Make a Big Difference
Make your life easier while making your home nicer, with these design details you'll really appreciate
Full Story
MOST POPULARSo You Say: 30 Design Mistakes You Should Never Make
Drop the paint can, step away from the brick and read this remodeling advice from people who’ve been there
Full Story
BATHROOM DESIGNHow to Build a Better Shower Curb
Work with your contractors and installers to ensure a safe, stylish curb that keeps the water where it belongs
Full Story
DECLUTTERING10 Decluttering Projects You Can Do in 15 Minutes or Less
Try these ideas to get organized at home one small step at a time
Full Story
KITCHEN DESIGN7 Steps to Pantry Perfection
Learn from one homeowner’s plan to reorganize her pantry for real life
Full Story
HOUSEKEEPINGHow to Clean Your Range and Oven
Experts serve up advice on caring for these kitchen appliances, which work extra hard during the holidays
Full Story
BOOKSCan Tidying Up Result in Life-Changing Magic?
Organizing phenom Marie Kondo promises big results — if you embrace enormous changes and tough choices
Full Story
bragu_DSM 5