tag:blogger.com,1999:blog-486867340431871816.post5589533449882202858..comments2024-03-15T01:15:09.286-07:00Comments on Whitney Miller Masterchef: Thanksgiving, Family, and Fellowshipwhitneymillermchttp://www.blogger.com/profile/12814419318914869985noreply@blogger.comBlogger65125tag:blogger.com,1999:blog-486867340431871816.post-14725142054225783582013-01-14T04:09:56.975-08:002013-01-14T04:09:56.975-08:00hi. I would like to know your chocolate soufflé re...hi. I would like to know your chocolate soufflé recipe for an especial dinner with my husband. I´ve tried some from internet but was a desaster. thank´s. TalitaAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-486867340431871816.post-51199255235068566782011-11-25T15:52:20.096-08:002011-11-25T15:52:20.096-08:00@flotsam and jetsam I am glad to hear it worked fo...@flotsam and jetsam I am glad to hear it worked for you!whitneymillermchttps://www.blogger.com/profile/12814419318914869985noreply@blogger.comtag:blogger.com,1999:blog-486867340431871816.post-59994028692970720232011-11-24T17:33:44.095-08:002011-11-24T17:33:44.095-08:00I cooked the pie on a pizza stone, and no more sog...I cooked the pie on a pizza stone, and no more soggy crust! Thanks for the hint.Sarahhttps://www.blogger.com/profile/02583028240463326250noreply@blogger.comtag:blogger.com,1999:blog-486867340431871816.post-73793291578873040812011-11-23T21:54:36.722-08:002011-11-23T21:54:36.722-08:00@dark3stmemori3s sorry about the name confusion. F...@dark3stmemori3s sorry about the name confusion. For the competitions, we had to have recipes memorized. I always had certain recipes like a basic cake, cookies, pate choux, etc memorized so that I would be prepared for anything. The more you cook, the more it because second nature and natural for you. It's easy to know how to do something on the fly if I have done it before.whitneymillermchttps://www.blogger.com/profile/12814419318914869985noreply@blogger.comtag:blogger.com,1999:blog-486867340431871816.post-78632307077043326702011-11-23T10:06:29.948-08:002011-11-23T10:06:29.948-08:00Erm what I meant was like how do you know the prop...Erm what I meant was like how do you know the proportion of flour, sugar or stuff that you need to add in? Any tricks or was it based on experiences?Felicia Chonghttps://www.blogger.com/profile/00424305594852273337noreply@blogger.comtag:blogger.com,1999:blog-486867340431871816.post-62019824638441224562011-11-23T10:02:04.959-08:002011-11-23T10:02:04.959-08:00Thanks alot for answering my questions! :) oh and ...Thanks alot for answering my questions! :) oh and im not Joel btw haha. I've another question that I've been wanting to ask, hope you don't mind. During the time in masterchef, you guys have to come up with dishes on the spot, I would like to know like for desserts, are there any tricks or tips for it? Cos I always had to refer to recipes when baking any cookies or scones or desserts :(Felicia Chonghttps://www.blogger.com/profile/00424305594852273337noreply@blogger.comtag:blogger.com,1999:blog-486867340431871816.post-18064529257266687512011-11-22T21:54:13.028-08:002011-11-22T21:54:13.028-08:00Thanks Whitney! JoelThanks Whitney! JoelJoel Thomashttps://www.blogger.com/profile/05026182425830942299noreply@blogger.comtag:blogger.com,1999:blog-486867340431871816.post-81196839083564025042011-11-22T21:27:17.103-08:002011-11-22T21:27:17.103-08:00Thanks for all the comments! If you have anymore I...Thanks for all the comments! If you have anymore I will try to answer them tomorrowwhitneymillermchttps://www.blogger.com/profile/12814419318914869985noreply@blogger.comtag:blogger.com,1999:blog-486867340431871816.post-16247842986587208982011-11-22T21:22:23.915-08:002011-11-22T21:22:23.915-08:00@Joel I just posted my Butter and Herb Roasted Chi...@Joel I just posted my Butter and Herb Roasted Chicken recipe under this comment section. You can substitute turkey for the chicken for a flavorful turkeywhitneymillermchttps://www.blogger.com/profile/12814419318914869985noreply@blogger.comtag:blogger.com,1999:blog-486867340431871816.post-18503673928385738582011-11-22T21:20:51.202-08:002011-11-22T21:20:51.202-08:00@Joel I think Wal-Mart may sell a creme brulee kit...@Joel I think Wal-Mart may sell a creme brulee kit that includes a torchwhitneymillermchttps://www.blogger.com/profile/12814419318914869985noreply@blogger.comtag:blogger.com,1999:blog-486867340431871816.post-58814407738464073392011-11-22T21:20:11.912-08:002011-11-22T21:20:11.912-08:00@Joel you can also use the broiler in your oven bu...@Joel you can also use the broiler in your oven but be quick with this method because you don't want to loosen the creme part too much.whitneymillermchttps://www.blogger.com/profile/12814419318914869985noreply@blogger.comtag:blogger.com,1999:blog-486867340431871816.post-80261719121474600062011-11-22T21:18:44.141-08:002011-11-22T21:18:44.141-08:00@Akane I have had a book signing at a Women's ...@Akane I have had a book signing at a Women's Health event this summer. I am not sure the next time I will be there. If and when I do, I will post it.whitneymillermchttps://www.blogger.com/profile/12814419318914869985noreply@blogger.comtag:blogger.com,1999:blog-486867340431871816.post-4621054144992292472011-11-22T21:17:16.802-08:002011-11-22T21:17:16.802-08:00@Akane you could slightly season the mashed potato...@Akane you could slightly season the mashed potatoes with the truffle salt and finish the mashed potatoes with a drizzle of truffle oil. Less is more with truffle oil. You can also add a little truffle oil with the butter, milk, etc. Taste taste taste along the way so that you don't have an overwhelming truffle flavor. You don't want to mask the potato flavorwhitneymillermchttps://www.blogger.com/profile/12814419318914869985noreply@blogger.comtag:blogger.com,1999:blog-486867340431871816.post-18647022655684217392011-11-22T21:12:17.401-08:002011-11-22T21:12:17.401-08:00@Joel ok lol!@Joel ok lol!whitneymillermchttps://www.blogger.com/profile/12814419318914869985noreply@blogger.comtag:blogger.com,1999:blog-486867340431871816.post-16153592862172486802011-11-22T21:11:50.005-08:002011-11-22T21:11:50.005-08:00@mookie This is my recipe for chicken. You can opt...@mookie This is my recipe for chicken. You can opt to not make the gravy and serve it with the orange marmalade.<br /><br />Butter and Herb Roasted Chicken<br />3 celery stalks, ends removed<br />3 carrot, peeled & halved lengthwise<br />1 medium yellow onion, sliced<br />3 garlic cloves, smashed<br />Whole chicken (cut up)<br />¼ tsp. salt<br />¼ tsp. black pepper<br /><br />Butter & Herb compote:<br />2 Tbsp. butter, softened at room temp<br />1/8 tsp. fresh thyme<br />¼ tsp. chopped fresh rosemary<br />½ tsp. chopped sage<br />1 garlic clove, crushed<br />1/8 tsp. black pepper<br />½ tsp. kosher salt<br /><br />1 cup chicken broth<br />4 Tbsp. all-purpose flour<br />Salt and pepper to taste<br /> <br />Preheat oven to 400 degrees.<br />Place celery, carrots, onion slices, and garlic cloves in the bottom of a roasting pan or large glass baking dish. Lay chicken pieces on top of the vegetables.<br /><br />In a small bowl, mix all of the butter & herb compote ingredients together.<br />Rub the compote under the skin and on top of each piece of chicken. <br /><br />Pour chicken broth into the bottom of the pan. Bake for 1 hour. Place roasted chicken onto a serving platter. Strain broth from pan into a bowl. Discard vegetables.<br /><br />For pan gravy, pour 1 cup of reserved broth into a medium saucepan. Bring broth to a simmer over medium heat. Whisk in flour. Cook for 3-4 minutes or until gravy has thickened. Season gravy with salt and pepper to taste. <br /><br />Serve gravy with roasted chicken. <br />Serves: 4-6 pplwhitneymillermchttps://www.blogger.com/profile/12814419318914869985noreply@blogger.comtag:blogger.com,1999:blog-486867340431871816.post-1339020396855967972011-11-22T21:10:15.042-08:002011-11-22T21:10:15.042-08:00@Akane I had a boyfriend once who was obsessed wit...@Akane I had a boyfriend once who was obsessed with truffle oil and put it on almost EVERYTHING. I haven't been able to eat truffles since, and I've had a whole black truffle in the freezer for a few years now. Just remember that it's REALLY strong, and that it can be overwhelming, so don't use more than a few drops until you're sure that you and your guests will appreciate the flavor!Vickie Edwardshttps://www.blogger.com/profile/07239938627424465252noreply@blogger.comtag:blogger.com,1999:blog-486867340431871816.post-10043961939234837762011-11-22T21:06:31.237-08:002011-11-22T21:06:31.237-08:00Don't know why it gave that crazy name...lol.....Don't know why it gave that crazy name...lol....my name is Joel :o)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-486867340431871816.post-59985719906929858502011-11-22T21:06:20.263-08:002011-11-22T21:06:20.263-08:00@brandilove16 My mom makes my dad's grandmothe...@brandilove16 My mom makes my dad's grandmother's recipe for cornbread dressing. I put a twist on it with using fresh herbs.<br />This recipe is in my cookbook.<br />Grandmother Adele's Dressing with a Twist<br />2 ½ cups cornbread, crumbled (can use leftover cornbread)<br />1 cup white bread, torn into small pieces<br />½ medium sized onion, quartered<br />½ cup celery, chopped into large pieces<br />1 egg, beaten well<br />1 egg, hard boiled and diced into small pieces<br />1 tsp. fresh thyme<br />1 1/2 tsp. fresh sage<br />½ tsp. fresh rosemary<br />½ tsp. salt<br />¼ tsp. ground black pepper<br />2 cups chicken broth<br />¼ cup butter, melted<br /><br />Preheat oven to 350. In a medium size mixing bowl, combine cornbread crumbles and small white bread pieces. <br />Place onion and celery in food processor and pulse until fine. <br />Add to bread mixture and stir to combine. Then, add eggs and mix together well. Next, finely dice herbs and stir into dressing mixture. Season with salt and pepper. Last of all, add broth and melted butter. Stir. <br />Spray cooking oil on 6 small quiche or tart pans (about 4 1/2 inches wide and 1 inch tall or holding about ½ cup dressing mixture each) and pour dressing mixture to fill. <br />Cook in oven on 350 for 25 – 30 minutes or until lightly brown around edges and middle is set. After a few minutes, take individual dressings out of pans and place bottom side down on plates. <br /><br />Serves: 6 pplwhitneymillermchttps://www.blogger.com/profile/12814419318914869985noreply@blogger.comtag:blogger.com,1999:blog-486867340431871816.post-3219202798684840412011-11-22T21:05:50.692-08:002011-11-22T21:05:50.692-08:00Hey Whitney....so just wanting to do a more tradit...Hey Whitney....so just wanting to do a more traditional Roast Turkey this week....any secret ingredients or seasonings that you could pass along? (I thought about frying but don't think I'll be able to get everything organized in time). Thanks!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-486867340431871816.post-90232745387562771122011-11-22T21:02:44.752-08:002011-11-22T21:02:44.752-08:00Just wanna ask, for desserts if I make creme Brule...Just wanna ask, for desserts if I make creme Brule, the last part of melting or crystallizing the sugar, any any other methods except using a flame torch? Have been looking very hard for the flame torch butr couldn't find.Felicia Chonghttps://www.blogger.com/profile/00424305594852273337noreply@blogger.comtag:blogger.com,1999:blog-486867340431871816.post-33410899113017278952011-11-22T21:01:46.881-08:002011-11-22T21:01:46.881-08:00Thanks for the banana comment. I actually make my ...Thanks for the banana comment. I actually make my banana pudding with jello, I know, slap my hand, but it's really yummy! =)I'll have to give the old fashion kind a try real soon. <br /><br />I have another question for ya (if you have time).....Do you have a good southern dressing recipe? My favorite is made with Peppridge Farm seasoning crumbs in a bag. Do you make yours that way?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-486867340431871816.post-41461812363955161712011-11-22T21:00:07.714-08:002011-11-22T21:00:07.714-08:00Oh, also, do you have any plans on coming for a bo...Oh, also, do you have any plans on coming for a book signing in Chicago? I'd love to meet you!Akanehttps://www.blogger.com/profile/07368122750458214669noreply@blogger.comtag:blogger.com,1999:blog-486867340431871816.post-70125684703600869582011-11-22T20:59:01.013-08:002011-11-22T20:59:01.013-08:00I want to make truffle mashed potatoes this Thanks...I want to make truffle mashed potatoes this Thanksgiving, Whitney. I have black truffle oil as well as black truffle salt. How or WOULD I need to incorporate this or anything else besides the usual butter/milk/pepper combo to make it delish! Please help if you can! :)Akanehttps://www.blogger.com/profile/07368122750458214669noreply@blogger.comtag:blogger.com,1999:blog-486867340431871816.post-34758564867348466872011-11-22T20:55:52.742-08:002011-11-22T20:55:52.742-08:00@brandilove16 when the peel is completely yellow a...@brandilove16 when the peel is completely yellow and it is slightly soft but not mushy. I make my banana pudding in the oven so they will get soft in the baking process.whitneymillermchttps://www.blogger.com/profile/12814419318914869985noreply@blogger.comtag:blogger.com,1999:blog-486867340431871816.post-53886880838633586732011-11-22T20:52:28.838-08:002011-11-22T20:52:28.838-08:00How can you tell when bananas are ripe enough for ...How can you tell when bananas are ripe enough for banana pudding?Anonymousnoreply@blogger.com