Marisa, I made these dilly beans yesterday and got a good seal on every jar. However, I noticed some (dried up) leakage on the outside of the jars. Can I assume that because each lid "popped" (and each is depressed as it should be for a good seal) that the leakage occurred before the seal? Or should I just refrigerate the jars for safety's sake?
I just made this recipe, and all my jar lids satisfactorily popped while cooling to indicate a tight seal. However, there appears to be some residue of salty liquid dried on the outside of the jars. I'm wondering how this happened when the seals seem to be tight. Should I refrigerate the beans to be safe, or are they okay without refrigeration?
I made the cold broccoli soup with a dollop of curried cream from Dorie Greenspan's "Around My French Table" for supper last night. While you have to cook broccoli and a little zucchini in chicken broth until soft, it takes very little time and doesn't heat up the kitchen much. The soup is fresh and beautifully green. The cream whipped with curry powder makes the whole dish come together.
Three-way tie: confit, Thai curry, grilled and served sliced over salad greens from the garden.
@ KrizzRule: Yes, in fact, her recipe says 217, and I took it higher, to soft ball stage. It's definitely gooey-er than I thought it should be.
Another diner's flatulence.
Made this last night with genoa salami, and didn't need skewers, perhaps because I rolled it very tightly in plastic wrap and refrigerated for about 6 hours before slicing and grilling. Am interested in experimenting with other meats (e.g., proscuitto) and cheeses (fresh mozzarella), and various herbs....
First trip to Italy: Bacio, in Firenze. Hazelnut. Num-num!
I made a similar dish several weeks back using corn, crookneck squash, and haricots vert from the garden. Tossed a little pesto with the veg, and put scallops around them.
Thanks for the info on Fante's. What a find! And they do carry pasta drying racks. And thanks for the ideas on going to a home improvement store to make my own rolling pin to any length! You all rock!
The late, lamented Gourmet had a fine watermelon margarita recipe in its 60th anniversary issue that was less complicated--no juicing of watermelon cubes, no watermelon liqueur, just seeded, frozen watermelon cubes with the usual suspects in a blender for a frozen delight!
I like the hamburger bun recipe in Julia Child's The Way to Cook. These buns don't get in the way of the burger, but have a substance and flavor that adds to the overall burger-eating experience.
And the best Thai place I've found: Thai Siam in rural Nelson Co., VA. Calvin Trillin alluded to it, though not by name, in his New Yorker piece on David Chang.
Caesar Salad w/ fried squid at Mangia, Lynchburg, VA.
@ DM Kavanaugh: A recipe for Easter Egg Bread (Pane di Pasqua) is included in Gina DePalma's cookbook Dolce Italiano. Hers has orange zest rather than lemon, but does include the colored eggs. With 1/2 c. of sugar, it would seem to be too sweet for a dinner bread. (P.S. This is a great cookbook for sweets!)
The original Jim Lahey version bakes for 30 minutes, lid on, then another 15-20 min. with it off. Why the difference in baking times, I wonder?
Florence: I would skip Buca Mario--mediocre, except for the bistecca fiorentina, and full of English and Americans, (one of whom asked for ketchup w/ his bistecca), even cruise ship off-loaders when we were there. In the Mercato Centrale, go to Nerbone for a very inexpensive lunch and dine with local workmen: fabulous "real" food, and if you are a tripe fan, theirs is top-notch. La Giostra (a little touristy, but very good; try their house-made limoncello); Quattro Leoni, Da Camillo, and Guanciale, all on the other side of the Arno. Buon' appetito!
Is it a bad thing to move the sweating phase along by initially covering the pan for a few minutes? Of course, then I remove the lid and proceed with low and slow.
So happy you're back at Serious Eats! I have developed a serious chestnut honey addiction, thanks to one of your earlier pieces!
The chestnut torte is fantastic! I made it for the first time about a month ago using vacuum-packed chestnuts, which I ran through the food mill. I was unsure about the puree-ing step, thinking that the food processor would yield little chunks rather than a puree. But the food mill yielded a kind of light and puffy result--a cross between flour and a puree--that worked just fine.
Share w/ me!
I use Julia Child's recipe from The Way to Cook. Very nice buns ;-)
Thanks for the good news, Ed! I look forward to Gina's posts so I can learn about ingerdients and make her recipes. I learned about chestnut honey from her and am now seriously addicted!
I think the fix was in. Given the premise, how could the White House Chef lose, even if she was paired w/ Bobby Flay?