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From Serious Eats

Cook the Book: 'How to Roast a Lamb'

Lamb braised in warm Indian spices with yogurt.

From Serious Eats

Cook the Book: 'Mrs. Rowe's Little Book of Southern Pies'

Success: homemade brioche, using my KitchenAid stand mixer for the very first time.
Disaster: a 6-loaf bread recipe made with inactive yeast. It yielded 6 leaden bricks.

From Serious Eats

Chicago: Best Food Neighborhoods?

Funny, I just moved home to Brooklyn after going to school in Chicago... Totally agree with the above poster. A lot of the swankier neighbs' in Chicago are really only good for overpriced brunches and the like. The grocery stores in neighborhoods like Devon, Little Saigon/Argyle Street, Pilsen, etc. may be more limited in some senses (in that they cater to a particular ethnic group), but the ingredients they carry will also help you expand your palate!

That being said, I have to give props to Chatham: if you want ready access to incredible, fresh donuts (Dat Donut), awesome fried chicken and biscuits (Army and Lou's), and vegan soul food (Soul Vegetarian East), this neighborhood's got you covered!

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Recent Posts

From Talk

Ricciarelli (Almond Cookies) Recipe?

From Talk

Recipes for Limpa Bread & St. Lucia Buns

From Talk

Uses for leftover matzo meal

From Talk

Berger Cookies

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From Slice

In Videos: 'Pure and Simple,' a Day in the Life of Una Pizza Napoletana

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Recent Comments | Response to Comments

From Serious Eats

Cook the Book: 'How to Roast a Lamb'

Lamb braised in warm Indian spices with yogurt.

From Serious Eats

Cook the Book: 'Mrs. Rowe's Little Book of Southern Pies'

Success: homemade brioche, using my KitchenAid stand mixer for the very first time.
Disaster: a 6-loaf bread recipe made with inactive yeast. It yielded 6 leaden bricks.

From Serious Eats

Chicago: Best Food Neighborhoods?

Funny, I just moved home to Brooklyn after going to school in Chicago... Totally agree with the above poster. A lot of the swankier neighbs' in Chicago are really only good for overpriced brunches and the like. The grocery stores in neighborhoods like Devon, Little Saigon/Argyle Street, Pilsen, etc. may be more limited in some senses (in that they cater to a particular ethnic group), but the ingredients they carry will also help you expand your palate!

That being said, I have to give props to Chatham: if you want ready access to incredible, fresh donuts (Dat Donut), awesome fried chicken and biscuits (Army and Lou's), and vegan soul food (Soul Vegetarian East), this neighborhood's got you covered!

From Talk

Miso...Beyond soup

Mix with unsalted butter, slather on fresh steamed or grilled corn.
Mix with tahini and use as a sandwich spread.
Use as a dip for cucumbers (as you would with PB + carrots).
Make vegetables simmered in miso: simmer squash, green beans, eggplants (or whatever) in equal parts sugar, mirin, water + a little dashi, then finish with miso to taste, a little sake, sprinkle with sesame seeds.

From Recipes

French in a Flash: Purple Potato-Crusted Trout a la Francaise

What a gorgeous dish! Those parsley leaves look just like emerald earrings, and they are practically luminescent against the backdrop of the purple potatoes. Great post, as usual!

From Serious Eats

Cook the Book: Eugenia Bone's 'Well-Preserved'

Pickles of all sorts! I just recently returned from a trip to Japan and was amazed by the variety of pickles there.

From Serious Eats

Cook the Book: 'Urban Italian'

Pasta with bacon, corn, tomatoes, and hot red pepper flakes. Yum!

From Serious Eats

Cook the Book: 'Beyond the Great Wall'

The previous comment has reminded me of when I first went to Denmark at age five to visit some distant relatives. What little I remember of that trip centers on the food. One night for dinner we had several kinds of salmon roe, which I could not get enough of. Granted, I had no idea what it was - I called it "bubblies" and just happily munched away, letting the salty little eggs pop in my mouth. It was a wonderful introduction to the country's cuisine.

From Talk

Cheesecake dilemma!

As per JT's comment, cook it less and definitely let it sit in the oven afterwards (door open or closed). If you do this + water bath + cover with foil, I should think you'd be fine.

Here is an excellent recipe + video tutorial: http://www.youtube.com/watch?v=AumOKePD1YQ&feature=channel_page

From Talk

Baked

Yep, B61 is the way to go. Or, if the weather is nice, just ride your bike!

From Serious Eats

Cook the Book: 'Food Matters: A Guide to Conscious Eating'

Thanks to Bittman's influence (as well as that of other food writers and chefs), I've tried to take more of an ingredient-driven approach to my cooking. Now, I'm much more capable of improvising a weeknight meal and crafting my diet around what vegetables are in season (or on sale!)

From Serious Eats

Cook the Book: 'Kneadlessly Simple'

My grandmother's recipe for orange bread - a slightly sweet white loaf that's perfect for Christmas morning.

From Talk

Savory Dried Fig Applications

Roasted potatoes with figs and thyme! Perfect side dish for chicken. http://www.nytimes.com/2008/11/19/dining/193srex.html

From Talk

How do you make your fave brownies?

I also recommend Katherine Hepburn's recipe. Also Nick Malgieri's "Supernatural brownies" are great. Extremely rich, though a little sweet for my taste. Last time I made 'em, I threw in a very finely chopped (almost mashed) fresh habanero pepper. Recipe here: http://www.nytimes.com/2007/04/11/dining/111brex.html

From Recipes

French in a Flash: Chilean Sea Bass with Bouillabaisse Broth

Just a note: red snapper, monkfish, and halibut are not necessarily good choices, either. Go here for more info: http://www.montereybayaquarium.org/cr/SeafoodWatch/web/sfw_regional.aspx

From Talk

When Costco hands you lemons...

Listen up! This is a seriously awesome lemon chicken recipe: http://www.epicurious.com/recipes/food/views/Chicken-with-Roasted-Lemon-and-Rosemary-Sauce-104857. You roast the lemons and then use their juice to make a sauce with chicken stock, pan scrapings, and rosemary. Divine!

From Serious Eats

Cook the Book: 'Almost Meatless'

A frittata with thinly sliced yellow potatoes, sauteed red peppers and onions, pecorino, and a few rounds of spicy Italian salami.

From Talk

Food Blogs?

A few of my favorites (I am a dessert/baking person, if you couldn't tell!):

- Joe Pastry (http://www.joepastry.com)
- Tartelette (http://tartelette.blogspot.com)
- La Tartine Gourmand (http://www.latartinegourmande.com)
- Cannelle et Vanille (http://cannelle-vanille.blogspot.com)
- Bake or Break (Not updated too frequently these days. Be prepared for lots of chocolate! http://www.bakeorbreak.com)
- Michael Laiskonis (Great writing. http://michaellaiskonis.typepad.com/main)

For more sweets, I also heartily recommend David Lebovitz

From Serious Eats

Cook the Book: The Essence of Chocolate

Chocolate fondue with homemade marshmallows from the Chocolate room in Brooklyn.

From Talk

Teach me tofu

As everyone else has said, smoothies, vegan cheesecakes, etc. would be good uses for it. I also second blisseau's recommendation for eating it chilled with a bit of soy sauce. I personally like to cut it into small cubes, chill, then drizzle with ponzu sauce and eat with daikon radish sprouts (watercress would be a good substitute). Have fun!

From Talk

How old were you when you first started cooking?

Like others who have already commented, I can't really remember at what age I began cooking, because I was quite young. I was always by my mom's side., helping her make muffins and pancakes on weekend mornings and enormous amounts of Christmas cookies.

Around age seven I started to make "cakes" composed of peanut butter slathered on a plate, topped with raisins and cinnamon. Then I started experimenting with making cookies from everything I could find in the baking cabinet - PB, flour, sugar, cocoa powder, nuts, coconut, etc.

One of my favorite toys growing up was my Fisher Price kitchen set - I pretended to run a restaurant out of it. I was into art, too, so I designed colorful signs and menus and taped them to the kitchen set.

Now my dream is to open a bakery a few years down the road. It seems I've come full circle, though I'm still making up my own cookie recipes to this day!

From Talk

Recipe for NYC-style candied nuts?

I've found that David Lebovitz's recipe for candied peanuts produces a pretty good approximation of the shattering, sugary shell that coats NYC nuts: http://www.davidlebovitz.com/archives/2008/04/candied_peanut.html. Try making them with a pinch each of cayenne and cinnamon!

From Serious Eats

Cook the Book: 'How to Roast a Lamb'

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From Serious Eats

Cook the Book: 'How to Roast a Lamb'

Grilled rack of lamb with mint sauce and cous cous on the side.

From Serious Eats

Cook the Book: 'How to Roast a Lamb'

I like how my MIL makes lamb in a stew with a tomato sauce like base

From Serious Eats

Cook the Book: 'How to Roast a Lamb'

My favorite lamb recipe is roasted leg of lamb with mint jelly.

From Serious Eats

Cook the Book: 'How to Roast a Lamb'

I have a pretty good lamb chops recipe. I also have a leg of lamb recipe we use for dinner sometimes on special occasions. Lamb is BY FAR my favorite meat!

From Serious Eats

Cook the Book: 'How to Roast a Lamb'

Lamb stew. Based on the comments above, however, lamb burgers might have the potential of being a new favorite if I can find the right recipe for preparing them well.

From Serious Eats

Cook the Book: 'How to Roast a Lamb'

Lamb Tagine is my favorite lamb recipe. garrettsambo@aol.com

From Serious Eats

Cook the Book: 'How to Roast a Lamb'

I really like lamb but have never cooked it. I love lamb chops with some garlic mashed potatoes. yummy. I would love to learn how to roast lamb for Gyros

From Serious Eats

Cook the Book: 'How to Roast a Lamb'

Other than Gyros I haven't had much lamb. My husband is a big Lamb eater. I am slowly learning to appreciate it.

From Serious Eats

Cook the Book: 'How to Roast a Lamb'

I had some awesome lamb chops in Spain with lots of garlic. I wish I knew how they made them.

From Serious Eats

Cook the Book: 'How to Roast a Lamb'

rack of lamb coated in dijon mustard, garlic, and rosemary

From Serious Eats

Cook the Book: 'How to Roast a Lamb'

my sweetie loves rotisserie-ing a leg of lamb with rosemary and garlic stabbed into it.

From Serious Eats

Cook the Book: 'How to Roast a Lamb'

Hard to decide between roast leg of lamb or lamb shanks. Love them both!

From Serious Eats

Cook the Book: 'How to Roast a Lamb'

Take butterflied leg of lamb. Add rosemary, garlic wine. Wait. Grill. Yum.

From Serious Eats

Cook the Book: 'How to Roast a Lamb'

I'm an Aussie who misses weekly Sunday lamb roasts (so much more expensive over here and more of a hunt to get the right quality). However, when I do cook up a lamb roast I am 100% for simplicity - garlic and rosemary and lots of roasted veggies in the same pan to absorb the juices. I also like some simple jus or gravy from the juices at the end.

From Serious Eats

Cook the Book: 'How to Roast a Lamb'

I used to make candied ginger and use the syrup for ginger ale. Then we made ground lamb patties with chopped candied ginger and mint leaves mixed in one night. Mmm...gotta do that again.

Recent Posts

From Talk

Ricciarelli (Almond Cookies) Recipe?

From Talk

Recipes for Limpa Bread & St. Lucia Buns

From Talk

Uses for leftover matzo meal

From Talk

Berger Cookies

From Talk

Fresh Ricotta!

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About emmab

Website: http://florentinefoodie.blogspot.com

Location: Chicago and Brooklyn

About:

Favorite foods: Leeks, blueberries, arugula, heirloom tomatoes, cardamom, buttermilk pancakes, prosciutto, peperonata, kumquats, toasted almonds, fried plantains, apple pie, cranberry beans, gorgonzola, fresh ricotta, dried cherries, homemade pasta...

Last bite on earth: Pizza from Di Fara's and Junior's cheesecake.