I'd like to buy my dad a cocktail shaker set for Christmas this year because he has expressed an interest in mixology. I'd also like to include maybe a book or certain ingredients that are commonly used in a lot of classic cocktails. So far I'm thinking Angostura bitters and one or two liqueurs. Any ideas/suggestions (for books too)? Thanks!
I have a recipe for smoked sausage cassoulet that calls for a baking time of 30 minutes at 350 degrees. I'm wondering if there is a way to finish it on the stove since I have recently moved and no longer own an oven safe pot. here's the recipe:
* 2 tablespoons plus 1/4 cup olive oil
* 3 pounds assorted fully cooked smoked sausages (such as kielbasa and andouille)
* 4 large leeks (white and pale green parts only), thinly sliced
* 6 large garlic cloves, chopped
* 1 medium apple, peeled, chopped
* 1 tablespoon chopped fresh rosemary
* 1 1/2 teaspoons dried rubbed sage
* 1/2 cup brandy
* 2 14 1/2-ounce cans diced tomatoes with roasted garlic in juice
* 3 15-ounce cans Great Northern beans, drained, liquid reserved
* 1 10-ounce package frozen baby lima beans, thawed
* 1 cup (or more) canned chicken broth
* 3 tablespoons tomato paste
* 1/2 teaspoon ground cloves
Preheat oven to 350°F. Heat 2 tablespoons oil in heavy large ovenproof pot over medium heat. Add sausages; sauté until brown, about 25 minutes. Transfer to plate and cut into 1/2-inch rounds.
Add leeks and garlic to same pot. Sauté until beginning to soften, about 8 minutes. Mix in apple, rosemary and sage. Add brandy and simmer until almost evaporated, about 5 minutes. Mix in canned tomatoes with juices, canned beans with 1/2 cup reserved liquid, lima beans, 1 cup broth, tomato paste and cloves. Add sausages. Season with pepper.
Bring cassoulet to boil. Cover pot and transfer to preheated oven; bake 30 minutes. (Can be made up to 2 days ahead. Uncover; cool 1 hour. Refrigerate until cold; cover and keep refrigerated. Before continuing, rewarm in covered pot in 350°F. oven 40 minutes, adding more broth if dry.)
My coworker just bought a couple of green cherries from the farmer's market in Union Square. They come in these tiny pods that look like paper lanterns. They're smaller than regular cherries and almost look like green grapes but are much firmer and more opaque. Any idea what they are? We want to try them but we can't figure out if they need to be cooked or prepared in some way.
here's a photo:
I have a gift certificate to Amazon for about $30 dollars and I'd like to purchase a knife sharpener. Can anyone recommend an affordable/reliable sharpener? Are there even any decent options for $30 or less? It can be a stone or electric, I just want the most bang for my buck.
OR, I'll take recommendations for any awesome and cheap kitchen appliances! Amazon has everything!
Anyone know a *good* conveyor belt sushi joint in manhattan? I know the sushi isn't generally great at these places but could there be one I don't know about? Thanks!
Anyone know where to get great Xiao Long Bao aside from Shanghai Joes (wasn't a fan)?
I love cooking at home and I'd like to gain a little extra experience in the kitchen by volunteering in a food kitchen or other community service program. Does anyone know of a great food prep/cooking class/food service volunteer program that might fit a full time work schedule (I'd be avail. after 5:30 on weekdays and all day on weekends)?
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