LEDMUNDSON’s Profile
Recent Comments
Dinner Tonight: Curried Sautéed Cauliflower
Sounds tasty. Could you use Thai curry paste instead of powder?
Ham recommendations
I had a whole bone-in ham from Niman Ranch last year that was out of this world. The shipping will cost you, but it was the best ham I've ever tasted, extremely tender, smoky and juicy. Everyone at the party asked how to get one like it.
Seriously Delicious Holiday Food Giveaway: Russ & Daughters
Eggs Benedict with a spicy Bloody Mary.
See more comments by LEDMUNDSON ยป
Recent Posts
LEDMUNDSON hasn't written a post yet.
Recent Favorites
LEDMUNDSON hasn't favorited a post yet.
Recent Polls
LEDMUNDSON hasn't answered any polls yet.
Recent Quizzes
LEDMUNDSON hasn't taken any quizzes yet.
Recent Comments | Response to Comments
Hummus in the freezer?
Hummos freezes fine. It may be a little drier and grainier after defrosting, but you can whisk in a little olive oil to help the texture. Check the acid balance, and add lemon juice, s & p as needed. It will never be as velvety as fresh hummos, but it's a good way to preserve it if you have more than you can eat in a week or so.
Dinner Tonight: Curried Sautéed Cauliflower
Sounds tasty. Could you use Thai curry paste instead of powder?
Ham recommendations
I had a whole bone-in ham from Niman Ranch last year that was out of this world. The shipping will cost you, but it was the best ham I've ever tasted, extremely tender, smoky and juicy. Everyone at the party asked how to get one like it.
Seriously Delicious Holiday Food Giveaway: Russ & Daughters
Eggs Benedict with a spicy Bloody Mary.
Cook the Book: 'Think Like a Chef'
Braising after Labor Day, grilling after Memorial Day.
Seriously Delicious Holiday Giveaway: D'Artagnan Heritage Smoked Ham
Ham on a fresh baguette, with cultured butter - that's all you need.
Win Your Thanksgiving Turkey!
The creamy, moist, delicious oyster. The crispy skin's not so bad either
Cook the Book: Asian Flavors of Jean-Georges
Pad thai, always a favorite.
Dinner Tonight: Curried Sautéed Cauliflower
This curried cauliflower was fantastic! I used slightly more than tbsp of store-bought Jamaican Hot Curry powder, and it was just the right amount of spice. I placed the lid on it to help it steam, as mentioned above, but not before getting a nice little char on the veggies. Plus, I made it last night just to have it for lunch, so the "leftovers" were kick-a**. Thanks for the recipe!
Dinner Tonight: Curried Sautéed Cauliflower
This was delicious. Seemed like it would be too dry to cook with such a small amount of oil, but it ended up browning perfectly and the onions almost carmelized. I put a lid on at the end to steam it just a bit, so the cauliflower would be cooked a little more. Can't wait for the leftovers!
Dinner Tonight: Curried Sautéed Cauliflower
How strange, I just posted a roasted coconut curry cauliflower recipe today and then was reading my email feed of Serious Eats and saw curried cauliflower and roasted cauliflower! I have to try the Martha recipe with capers now.
Hummus in the freezer?
A good way to freeze anything that is "liquidy" is to provide a lliquid lid; hummus, for example has olive oil, so just put it in a container and top with a bit of olive oil. This keeps it from loosing moisture in the deep freeze. I do this with pesto. With any tomato sauce, I float some tomato juice or water on the top; same with chili. Leftover ham is completely submereged in water and the ham juice, and then it can be thawed out and used in minestrone. The point is to protect it from the defrosting aspect of the freezer by keeping the air out (vacuum seal!).
Dinner Tonight: Curried Sautéed Cauliflower
I actually took the dish to a pot luck. We had other vegetarian delights, including a great squash lasagna. But I made sure to snag the leftovers of the cauliflower. And they did taste better the next day.
Dinner Tonight: Curried Sautéed Cauliflower
Franny's (a phenomenal pizza restaurant on Flatbush Ave near Park Slope) has a curry cauliflower appetizer that is probably similar to yours. The cauliflower turns brown and nearly cripsy... definitely more than a tad of oil there.
Cook the Book: 'Think Like a Chef'
And we have our winners!
They are:
KIMBERLYMCK
JSALERN
KIMBERLY
KUHLIMUH
KIMBLYL
Someone from Serious Eats will be contacting you all shortly for shipping info.
Thanks to everyone who commented, and tune in again for next week's Cook the Book.
Dinner Tonight: Curried Sautéed Cauliflower
I love cauliflower curry with a taste of plenty of ginger& cilantro in it, with freshly made Rori.
Mira
Dinner Tonight: Curried Sautéed Cauliflower
I like the idea of sauteeing the cauliflower. I usually roast mine: link because its so much easier!
I'm also a big fan of turmeric because I like the yellow color so much. Will have to try this method as well!
Dinner Tonight: Curried Sautéed Cauliflower
Sounds like the leftovers would taste even better.
Cook the Book: 'Think Like a Chef'
sear roasting
Cook the Book: 'Think Like a Chef'
Roasting - particularly with vegetables
Cook the Book: 'Think Like a Chef'
Slow cooking beans in my clay pot.
Cook the Book: 'Think Like a Chef'
Wow! Almost any of the above could be mine, but to settle on one for the sake of the contest, here's my current favourite:
For roast potatoes, to be roasted in the pan with a chicken.
Peel the potatoes and slice into pieces somewhat larger than a single bite.
Boil 6-8 minutes; drain; shake the pot to 'scrunch up' the edges.
Place alongside a roasting chicken until done, in oil or goose fat if you have it; top with a little drizzle of oil and some rock salt.
So, the technique is the boil-scrunch-roast technique of what I call 'melting roast potatoes'.
Cook the Book: 'Think Like a Chef'
Roasting -- it just seems to bring out the best in everything. =) Unless baking counts as a technique as well? Because that's also up there ...
Cook the Book: 'Think Like a Chef'
Roasing at high temps - the flavor profiles are intensified -the best!
Cook the Book: 'Think Like a Chef'
Bring New York Strip Steak to room temperature; drizzle a bit of
olive oil onto both sides; season with Kosher salt and freshly ground
coarse black pepper, rubbed gently into the meat; then grill over
hottest fire until medium rare. Easy and delicious!
Cook the Book: 'Think Like a Chef'
When baking or preparing anything in the kitchen, being organized is paramount. Having my ingredients lined up and ready for inclusions helps prevent inadvertent omissions and helps to keep the kitchen clean.
Cook the Book: 'Think Like a Chef'
Barbecue-ing, the real thing, low and slow on a steel grill using indirect heat generated by hickory wood coals, preferably on a warm spring, summer or fall day at a 1) racetrack, b) picnic ground in the country or c) drive-in (as in theater) in that order.
Cook the Book: 'Think Like a Chef'
Wok stir fried, love that Wok hey
Cook the Book: 'Think Like a Chef'
Braising, absolutely.
Recent Posts
LEDMUNDSON hasn't written a post yet.
Recent Favorites
LEDMUNDSON hasn't favorited a post yet.
Polls
LEDMUNDSON hasn't answered any polls yet.
Quizzes
LEDMUNDSON hasn't taken any quizzes yet.
Hummos freezes fine. It may be a little drier and grainier after defrosting, but you can whisk in a little olive oil to help the texture. Check the acid balance, and add lemon juice, s & p as needed. It will never be as velvety as fresh hummos, but it's a good way to preserve it if you have more than you can eat in a week or so.