You Asked #8 | Laura Answers Your Questions
ฝัง
- เผยแพร่เมื่อ 18 ธ.ค. 2024
- This week's Q&A is all about food! Laura and her husband Peter talk cooking for one, delicious chicken recipes, and the world's best gluten-free pizza dough. All questions were submitted through her monthly newsletter, which can be joined at lauracalder.com. Sign up to receive a monthly letter from Laura, including news, recipes, musings, and more...
www.lauracalde...
Laura Calder is a trusted and established expert in food, entertaining and lifestyle. She is the author of four best-selling cookbooks and the James Beard Award-winning host of the long-running series French Food at Home. The Inviting Life is Laura's latest work.
--
Edited by Joel Edmiston
I thoroughly enjoy your videos, Laura and Peter! And, I have to add that, Laura’s book “The Inviting Life” is an absolute pleasure to read! Laura - your witty sense of humor shines throughout the book and brings a smile to my face every time I open it....very uplifting when you need a boost! Your description of the almost non-existent waiter at a party as “like a spider popping out of a drain pipe” literally cracked me up! Your tips for living “The Inviting Life” are simple and practical. You have to write another book someday!
I swear by my Tupperware celery keeper. I have had it for ages so don't know if they still make it. I separate, wash and dry celery with paper towel first. Keeps for two weeks! Love it.
Love your videos! Plant-based cooking is perfect for one. Lentils, quinoa, couscous are great additions to salads, stir-fries, poké bowls etc. A 1/4 cup of dry grains would be the quantity you would add to any dish when cooking for one person :)
When I used to cook for one I would do something like cooking a whole chicken, and then you can use it in a myriad of ways throughout the week so that you're not just having leftovers. You get the first roast breast, and then can pull some apart to use in a soup (chicken & eggdrop?), a grain bowl or a quesadilla, or start with the leg, and then use chicken breast slices later in the week on a chicken club sandwich. Thinking of ways to repurpose a primary ingredient as the week progresses can keep things fresh and interesting.
Good idea. Especially since we just walked into the house with a chicken!
I cook for one and always put a few portions of whatever I cook (especially soups!) in the freezer because as much as I do love to cook, I can get burned out easily too and go through stretches where I don't want to cook. If I have meals prepped in the freezer, I can always opt for those or mix it up with eating out too
A breath of fresh air
Thank you for another Q&A video. Celery is certainly a problem for one, as are many items of produce. I have had good success with ordering dehydrated celery. There are several sizes out there if you shop around. I also reconstitute it and chop it up for chicken and tuna salad. It tastes like fresh and works great for soups. Also I find the dehydrated bell peppers are handy and the sliced potatoes are also. If you don't care for going to the grocery store weekly or live a distance from one, this can be a real meal saver. Just remember to keep them well covered and use within a year after opening. They taste great and are very convenient. 💕💕💕
I have stored celery in foil and it does seem to last longer, however, I will put a piece of parchment paper on top of the foil so the celery isn't touching it.
I LOOOOOOVE YOU, LAURA! 🥰🥰🥰
Love you, too!
Love you guys!
We need that celery soup recipe! I did a quick look through your cookbooks and didn't see it hiding in there.
I’ve got a question, where to find your cooking videos?
They seem to be enjoying this more and more
Fun video. I am curious about your celery soup. Recipe in next newsletter? I’ll check your books in the meantime. As for questions: I am curious about French and salads: what kind, when do they eat them etc.
I’ve purchased the Caputo gf flour on Amazon. I also have non-celiac gluten intolerance. Discovered a few years ago I can tolerate real sourdough bread. Have you tried that, Peter? As long as yeast is not a listed ingredient (some cheap sourdough is yeast-boosted), it seems pretty digestible for me. I only developed this intolerance in my 50s.
Hello from Ohio. Sure love watching your videos. I also use tinfoil to wrap celery and lettuce. Seems to work better on the lettuce.
Still getting morels in Ohio.
They sure are good with asparagus and winter onions . I'll have to try the egg trick on it.
That pizza sure looked good .
Thanks for being their friends.
Thanks for answering my question! I have to revisit Tarragon. It's not my favorite herb. OH! I made a celeriac gratin in a cast iron skillet for a housewarming party and it vanished. You must try.
Laura's recipe for tarragon chicken is perfect and you end up with just the right amount of tarragon flavor. You should give it a try!
If you wrap celery in cling wrap it will last a long time
I've got a question about inviting friends who are terrified of your dog over for dinner. Our Golden Retriever is very well behaved and wouldn't hurt a fly but some odd reason our friends freak out when our dog barely brushes past them. It's quite stressful and tiresome when you have to constantly have to keep your dog away from guests on top of everything else going on. Their fears have escalated ever since they've had a child and protect him as if he's about to get gobbled up. Locking the dog up is not an option but we also like our friends. Would love to hear your thoughts.
Enjoyed this video. I like it when you guys talk about food! Please post in the info below your You Tube video any references to books, products, etc made during the video, so we can explore further😊