Question for Mrs Reber

[Ruby]

I am looking forward to making the CL version of the French Onion Soup that you posted but have a quick question. It says to add broth, consomme, and wine but I didn't see any broth listed in the ingredients. Did I miss something? It looks delicious and I want to try it soon. Thanks!

[MrsReber]

Yes, you are most correct! There should also be 4 (14 1/2 ) oz cans of fat free beef broth! My mistake. I better go back and fix my original post! Thanks for catching that!

[MrsReber]

That is a good question, Ruby. I typed it in from the free CL magazine/supplement they had sent me when I renewed my subscription. I don't have it with me here, but I will certainly look at the recipe again when I get home and I will let you know then.

[Ruby]

No problem! I appreciate you going back and looking up the recipe again! I love French Onion Soup and will be trying this one very soon. Thanks again!

[Kathy]

Mrs R, I think you should quit your job and open up a Cooking Light Take out business in the Red Bank area...you certainly make all the dishes I would be interested in!

[MrsReber]

Kathy, I made a peach crisp last night, after making the brown sugar peach pie on Saturday. My husband's comments? "we need to find a way to make money off of your cooking". So please, forward all your ideas. I would love to cook for a living! I have thought about looking into being a personal chef, like the women who will cook all the meals for a family for a week and give them re-heating instructions. God, it would be a dream, but the truth is that they pay me very well here and I don't know if I could take such a risk. So I am open to any ideas!! I have company coming over Friday night and I am thrilled to be able to have people to cook for! We don't have company very often.

[Mandy]

MrsReber, what do you plan on making for your guests on Friday night? If you don't mind me asking. http://www.cookinglight.com/bbs/smile.gif

[Kathy]

Mrs R, they are big on take-out in my area..as in any area, I would think! In a hot spot like Red Bank or Shrewsbury where rents are more reasonable a business like that would do very well. Prepare a large quantity of items and package for takeout with heating instructions. There is a line at the "Vegetarian" takeout place (not really vegetarian). I love to cook as well, but my kitchen is not exactly condusive to it..too many kids and dogs in a small area!

[MrsReber]

I certainly don't mind you asking! I love to talk about food! Well, it was a tough decision since I don't have much time to prepare with working full time. I am going to make the spinach artichoke dip to start with and the black bean taco salad since they both got such great reviews. I don't do seafood, but I asked my husband to pick up some shrimp or clams- he cooks those. I don't eat them so I have no idea how to make them! Then I figured that wasn't enough food, so I am also going to make a pizza to nibble on. I wanted to go with more causual foods so we can just hang out and relax and catch up. They live in Ohio and I haven't seen them in three years. Oh, and I am going to make the ooeey gooey brownies for dessert. I tend to overdo the food, but I like to give people a variety. I think I may need to add another dessert and another finger type food. Thought about the mexican cheesecake, but I thought that would be too much cheese with the spinach and artichoke dip. Plus, I am limited on time so I am trying to keep it fairly simple. Don't forget the wine and beer!!

Kathy, that's funny you mention dogs. I was in my kitchen last night and my two dogs had me cornered. They are so bad when my husband is not within view. He was in the garage and heard me yelling "Everybody out of the kitchen!!!!". They start far away and when my back is turned, they creep up on me. The cat joins in when he is inside. Then they are all under my feet. They were doing "the block" last night. I think the little one was trying to trip me so that I would drop all the food. The big one barks at my pot when I am making popcorn. He wants me to give him some, but doesn't like to wait for it to be done. I can only imagine the bedlam that would occur if there were also kids underfoot! Hmm, something to think about, a take-out place in Red Bank. Especially with all the new businesses there. I know Holly would want to join me in that venture. Along with my mother, who passed her love of cooking and good food on to me. Maybe I should start thinking about it more seriously, but I don't have any training or schooling in the food area. Don't know if that makes a difference. Now you got me thinking!

[This message has been edited by MrsReber (edited 08-30-2000).]

[Kathy]

Mrs R., I know you are not a seafood girl, but grilled shrimp is yummy. Just a touch of oil, lime juice, garlic, cilantro, and black pepper. I have done the same with chicken breast and topped with black bean/tomato salsa and melted cheddar..big old drool!

[MrsReber]

Kathy, do you toss them in the stuff and put them on the grill? My husband usually just boils them and has them with coctail sauce. I have no clue. I don't know how to prepare them, either- shell them? Devein them?

[Kathy]

Yes, Mrs. R, shell them, devein them, toss them in the mixture and throw them on the grill. Some people use special fish grills that lay on top, but I just put them on...using larger shrimp helps keep the little buggers from falling through the grill. They cook quickly just, minutes...I flip them occasionally and take them off when they aren't jiggly and turn white. Sounds like your hubby knows when shrimp is done. We just eat them plain..no dipping sauce because the marinade flavor comes out.

[Mandy]

MrsReber, that sounds like a very nice menu. Maybe you could just put out some fresh fruit to go with it, that's easy. I loved the taco salad, but you may want to consider doubling the salad dressing. It was sooo good, it just wasn't enough. Just a thought. http://www.cookinglight.com/bbs/smile.gif
Kathy, your grilled chicken with black bean salsa and cheese sounds yummy. What do you put in your salsa?

[MrsReber]

Thanks for the "food for thought" Kathy, that is true, you never really know a cook's training.

Mandy, thanks for the suggestion for the taco salad dressing. I think someone else had mentioned that it wasn't really enough, too. Especially if the salad is that good! I hope we all like it. I always end up making too much food because I am afraid somebody won't like something and my Italian heritage prevents me from from letting anyone every go hungry! Yes, I thought about some fresh fruit, too, as I have lots of fresh peaches, nectarines, and apples. I may pick up some blueberries and make a nice fruit salad- either for the get together or for me and my husband during the weekend. Leftovers are a good thing!

[Wendy w]

Mrs. Reber, your menu sounds great! Another wonderful option for shrimp are the Emeril seasoning blends (see post on the seasoning request thread) Like you, I have had fantasies about cooking for a living (although not in a restaurant, my Chef friends got burnt out) and I never tire of researching and talking about food! The back of CL (Aug or Sept, or both) has an advertisement for private chefs, I want to look at the website sometime for the heck of it.

Kathy, I truly understand what you are saying about working for large companies when you get older (or at all for that matter)it leaves a lot to be desired. People seem to have no ethics or loyalty anymore. Recently, I took a small business ownership class and got a lot of information from it. It takes a lot of planning and hard work but it seems worthwhile having something of your own.

I currently work for the University system in CA and although the pay leaves a lot to be desired, the benefits, time off and retirement cannot be beat. But, I would leave in a heartbeat to be able to do a small catering or personal chef business.

One of the things mentioned in my class was to gain experience in the desired field. I am lucky enough to have a friend of a friend with a small catering business that has a hard time finding good help so my friend is going to get us together and I can make a few extra bucks during the holiday season!

Like both of you, my roommate's dogs love to try to "help" me in the kitchen and I am constantly hollering at them to "get on the base" (the rug at the end of the kitchen). Maybe we should post a thread to see what others do (humanely) to get the pets out of the kitchen! Enjoy your dinner party!
Thanks all for listening!

[MrsReber]

yes, it's me again! Wendy, that is so great that you have an opportunity to learn about the business. I would love to cook, but I would never want to be a chef in a restaurant since the hours would kill me. I had considered catering of some sort. Yes, I have seen the CL adds for chefs, but I didn't realize they had a website. I have read that some women make quite a bit of money doing that. I would think it would be popular in the area where I live because there are so many 2 income families in the area. Who knows? I like the "safety" of working in a big company. Where I am now, they treat employees very well- at least compared to my last job! But they can have layoffs anywhere. I just really like the benefits and the fact that I don't take my job home with me. Yes, the animals in the kitchen would probably be a very amusing thread to read!

Kathy, I bet the shrimp are good that way, I just don't know if I can do the prep work. I don't really like to touch them. I attempted to cook them once and most likely overcooked them. I wouldn't know, I didn't eat them! And to think, I love to go fishing. Go figure!

[Ruby]

Dear Mrs. Reber,
Forget the French Onion Soup! I'm coming to your house for dinner! It sounds delicious and I'm sure your guests will love the food.

Ruby

[MrsReber]

Ruby and Kathy, if I could have everyone over, I would! If Kathy comes over, I know I'll be making pizza! I was just looking at the french onion soup recipe again. I love it, too, so maybe I'll have to make that. I think this weekend I am going to try to make some relish and sweet pickle chips. I love three day weekends- more time to cook.

[Kathy]

Mandy, I have used the NY times tomato salsa recipe and added canned blacked beans. I have posted it in case you don't have it.

NY Times Salsa:

2 cups drained canned tomatoes
1/2 cup finely chopped onion
1/4 cup chopped cilantro
1 T canned chopped jalapeno w/seeds
1 T fesh chopped jalapeno w/seeds
2 T liquid from canned jalapenos
salt and pepper to taste

Blend tomatoes to course pulp. Pour into mixing bowl. Add onion and cilantro; mix well. Add hot peppers, a small amount at a time, according to taste. Add jalapeno liquid and salt and pepper.

I make it a few hours ahead of time so the flavor has time to come out.

[Kathy]

Mrs R., I don't know what kind of training you need to open such an establishment. I am sure there is a bunch of food safety stuff, but I don't know if you need courses or if being a good cook is enough. I personally never know a cooks training..he could pump gas the rest of the week as far as I know! My husband and I were just talking about this an hour ago..what type of business to go into..it is frightening to work for large companies these days..especially as you get older.It would be nice to have something of our own! Definitely think about it!

[Wendy w]

Mrs. Reber, you are indeed very blessed to be happy with your company! I also like my job and had a few rough years in the workplace but things like that make you appreciate what you have!

One of these days, I may post a couple of stories about my roommate's dog and food, they are funny!

I have always wanted to try canning, you should post some of your pointers.

I had an idea, with all of the trips that are hosted by CL, they should have a conference for the people on the bb to meet, perhaps somewhere centrally located like Chicago. It would be too cool and they could do an article on it.

Have a great weekend all!

[This message has been edited by Wendy w (edited 08-31-2000).]