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From Talk

Help with Brussels Sprouts

Roasting is great and the easiest, but you can sautee with bacon like I did here and it works out veeeery nicely. A spoonful of bacon make the brussels sprouts go down.

-Ben

From Talk

Potato Leek Soup questions

Bittman's recipe is by far the easiest, and I just love it. It's a 1:1 ratio of potatoes to leeks, sweated in some oil or butter then covered with water and, if you like (I do) pureed. That's it.

From Talk

Potato Leek Soup questions

I made a tiny batch (one potato, one leek) with the skins on to see what it would taste like, and it was WAY BETTER! I guess it makes sense since I like baked/roasted potatoes skin on.

From Talk

Potato Leek Soup questions

Soup for 25 would never be feasible in my already overpacked freezer, and I have made and frozen this soup before and while it's fine, it's never quite as good as it was at fresh. Thanks everyone!

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From Talk

Potato Leek Soup questions

From Talk

Pig CSA?

From Talk

Green pumpkin looking squash...?

From Talk

Dinner in Philly

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Recent Comments | Response to Comments

From Talk

Help with Brussels Sprouts

Roasting is great and the easiest, but you can sautee with bacon like I did here and it works out veeeery nicely. A spoonful of bacon make the brussels sprouts go down.

-Ben

From Talk

Potato Leek Soup questions

Bittman's recipe is by far the easiest, and I just love it. It's a 1:1 ratio of potatoes to leeks, sweated in some oil or butter then covered with water and, if you like (I do) pureed. That's it.

From Talk

Potato Leek Soup questions

I made a tiny batch (one potato, one leek) with the skins on to see what it would taste like, and it was WAY BETTER! I guess it makes sense since I like baked/roasted potatoes skin on.

From Talk

Potato Leek Soup questions

Soup for 25 would never be feasible in my already overpacked freezer, and I have made and frozen this soup before and while it's fine, it's never quite as good as it was at fresh. Thanks everyone!

From Serious Eats: New York

Chocolate Chip Cookie Championship: The Midtown(ish) Edition

this is... I can't... city bakery... best cookies... I need a minute. no one can accuse you guys of playing favorites, that is for sure!

I have to ask: which Pret did you guys go to? Do you think the quality could vary from Pret to Pret? That could be an issue, since there are approximately 2,000 within walking distance of my office.

From Serious Eats

Do You Have a Favorite Mustard?

I like a lot of different kinds, all mentioned above, but wanted to put in a vote of confidence for the Garlic Dijon Aioli at Trader Joe's. It's goood.

-Ben

From Serious Eats: New York

Top Five Fancy-Pants Doughnuts in New York City

I second Tabla--the chocolate dipping sauce there is incredible.

From Talk

Best Party Dessert on a Budget?

Broiled stone fruit--my favorite are peaches, but nectarines, plums, and apricots are all delicious. Just cut in half, take out the pit, and broil flesh side up until they're getting brown and crispy. Delicious! Example (with pineapple, also great): http://bencookseverything.blogspot.com/2009/02/gaff-factory-shrimp-jambalaya-and.html

-Ben
http://bencookseverything.blogspot.com

From Talk

Going to the beach, seafood recipes needed!

I think that one of the best things is some simply grilled squid. I've done it twice on my blog, simply with some lemon juice, olive oil, and S&P, and then once marinated with lemon juice, olive oil, paprika, cayenne, a mashed clove of garlic and some salt, both of which were delicious. And if you buy it frozen, it defrosts fast and tastes pretty fresh, which saves a lot of cash. Enjoy the beach!

-Ben

From Talk

What to do with RAMPS

I just grilled them and served with a little bit of lemon--amazing.

From Serious Eats

How to Cold-Brew Iced Coffee

I make this all the time according to a NYTimes Style Magazine article from a few years back, it is my favorite. It's like crack. Little milk and simple syrup, you've got what tastes like coffee ice cream yet packs a SERIOUS caffeine punch.

-Ben
Ben Cooks Everything

From Talk

Centro Vinoteca - worth it?

so is Leah the head chef there? I thought she was like a line cook or something. Anyone know the story here?

From Talk

What kind of coffee to use in a Knockoff Bialetti Moka Express?

and on the off chance that you live in the NYC area, let me get in a plug for my former employer and the best coffee store in the country (unsubstantiated, yes, but I stand by it to the end) Porto Rico Coffee! They do mail order! http://www.portorico.com

From Serious Eats: New York

Banh Mi Update: Tam Ngo Sets Us Straight (Again) with Ba Xuyen

I can't believe I lived in Boston for four years and didn't know I was near one of the best Banh Mi spots in the country. Blurg!

From Talk

What kind of coffee to use in a Knockoff Bialetti Moka Express?

If you go to a good coffee store, they will know the proper grind, just tell them "stovetop espresso." As for the type of coffee, don't be fooled into thinking you must use espresso roast coffee! Lighter blends are great too, I would say experiment. I like to use south and central american varieties as I find them to be a bit smoother, making a nice compromise since the espresso's gonna be pretty dark and strong either way.

From Talk

Anyone ever use the Martha Stewart Cast Iron Pot?

What about Lodge? Those look to be the same price more or less as the Martha Stewart ones. Anyone ever use those? They look ok.

From Talk

What 'cha cooking this weekend? Freezer bound items here.

I made a really simple and tasty chicken curry kind of dish Friday night from How to Cook Everything, and some fried polenta. Weird combo but it worked: http://bencookseverything.blogspot.com/2009/03/green-street-style-chicken-with-yogurt.html

Last night, went out to Back Forty for the first time here in NY and was blown away by their burger. And the fries!

From Talk

Tomato Sauce ideas

@pooch Did the shrimp idea, with some flourishes. Will post on my blog soon, keep an eye out at Ben Cooks Everything.

From Talk

Cuban Black Beans and Rice inspiration?

my first guess is meat of some sort. I'm not an expert, but isn't there usually salt pork or pork fat in a lot of cuban rice/bean dishes? I'm sure someone with more experience can expand on that...

From Talk

The 20 Dishes you need to know

Chicken wings: they're cheap, super flavorful, and the sauce you toss them in can vary wildly. I use Mark Bittman's recipe from How To Cook Everything: http://bencookseverything.blogspot.com/2009/01/theres-no-shame-in-appetizers-for.html

From Talk

Anchovy Fillets or Paste? Substitutions OK?

Has anyone ever used the thai staple nam pla, or fish sauce, when you needed anchovy fillets or paste in a pinch?

From Talk

Help with Brussels Sprouts

MM I just made a huge pan of these and received a number of "wow, I never liked brussels sprouts before, but these are great!"

Here's my recipe:

Brussels sprouts, washed, stems trimmed and sliced into 6 parts (or quarters)
1 c. chopped walnuts
lots of kosher salt and pepper
3-4 TBS brown sugar crumbled over the sprouts
liberal sprinkling of balsamic vinegar
optional: 4-6 slices of bacon or pancetta chopped

Combine in a large roasting pan and bake at 350 F for 25 mins.
Add 1/3-1/2 c of water to the pan, and return to oven for 5-7 mins until water is evaporated.

Photo/more explanation here:
http://kitchendreamer.blogspot.com/2009/11/intern-thanksgiving.html

From Talk

Help with Brussels Sprouts

Thanks to everyone for some great ideas! It sound like Ina's version is huge on here, I'll be sure to check it. Hope everyone has a wonderful Thanksgiving!

From Talk

Help with Brussels Sprouts

When I was in the kitchen at Craftsteak I cleaned and cooked up some brussel sprouts. They were cooked over medium high heat in clarified butter with s&p. And they were outstandingly delicious.

From Talk

Help with Brussels Sprouts

Ina's here, too, but I am really tempted to take your word for it and try all the other recipes here at another time.

I don't do brussel sprouts on Thanksgiving. I do steamed broccoli with butter and Alton's ginger-ale carrots.

From Talk

Help with Brussels Sprouts

Again, Ina's in with her roasted brussels..

From Talk

Help with Brussels Sprouts

http://seriouslygood.kdweeks.com/2005/10/brussels-sprouts.html

Kevin D. Weeks brussel sprout recipe for sprout haters. I've made it several times and it is fantastic. The mustard and sherry flavors are very mellow, but compliment the sprouts like magic.

Brussels Sprouts Dijon

1 lb brussels sprouts
1 tbsp coarse Dijon mustard
1 tbsp sherry vinegar (balsamic vinegar may be substituted)
2 tbsp butter
salt to taste

Trim base of brussels sprouts and pick off torn, discolored, and bug-eaten leaves. Bring a quart of water to a low boil, add sprouts, and cook until tender -- about ten minutes.

Drain water and add remaining ingredients to pot. Return to stove and cook over low heat another couple of minutes, tossing to coat sprouts. Serves 4.
Note: This is also good with cauliflower.
----------
My variation is that I cut the sprouts in half lengthwise (so they will cook evenly and soak up all the delicious flavors.) I mince a shallot. Melt 2 tablespoons of butter in a skillet. Saute the shallot until soft over medium high heat. Add sprouts and 1/4 cup of water. Cover pan and let steam-braise. Shake the pan or stir frequently, adding additional tablespoons of water as needed.
When just tender, move sprouts to the side of the pan with your spoon. Add the lemon juice, dijon and sherry vinegar to the hot pan. Swirl one more pat of butter and toss sprouts to coat evenly with the sauce.

From Talk

Help with Brussels Sprouts

I only care for them sliced, almost chiffonade, and sauteed with bacon and shallots, S & P, a squeeze of lemon. It's quick, doesn't need oven room, and no big squishy bites of sprout all at once. If they don't seem to be quite as soft as you want, a little chicken broth added with the lid on to steam for a few minutes should finish them up.

From Talk

Help with Brussels Sprouts

for a regular dinner, i make a variation on an epicurious recipe. put them cut side down in a hot pan with butter and olive oil until they are quite brown. then turn over, and lower the heat so they can cook through. at this stage i add a little bit of white wine, and some mustard seeds. finish with a little extra butter and lemon juice.

for thanksgiving, we just cut them in half, and put them in a pan with finely chopped pieces of thick-cut pancetta, a tiny bit of olive oil, and salt and pepper. cook at 350 until they are browned and delightful. these converted me, i now eat brussel sprouts at least twice a week.

From Talk

Help with Brussels Sprouts

These roasting suggestions sound so good that I can't wait until Thanksgiving and will have to give it a whirl tonight.

From Talk

Help with Brussels Sprouts

hey dbcurrie- did you read the article in last weeks New Yorker? (it discussed supertasters).

From Talk

Potato Leek Soup questions

This soup is so easy that I would'nt worry about making it in advance. It tastes just fine using water as a base. No fancy chicken stock or veg stock needed. Trust me. All you need is:

5 Yukon Gold potatoes, peeled, chopped and boiled in salted water until tender
1 leek, white and pale green parts only, sliced thin
1 clove garlic, peeled and sliced thin
1 small to medium onion, peeled and sliced thin
A couple sprigs of fresh thyme
Olive oil, to sweat the leek and onion
The water you used to boil the potatoes (about 2 quarts)
A few knobs unsalted butter
Kosher salt
Freshly ground black pepper

Boil the potatoes. Sweat the veg in olive oil with thyme. Add the boiled potatoes and the potato water into the pan with the veg. Reduce to desired consistency. Remove the thyme stems and puree in a blender. Pour back into the pan and check the consistency, reducing further if necessary. Season to taste and add some butter at the very end of cooking.

From Talk

Potato Leek Soup questions

I made some Leek & Potato soup with some little Yukon Golds and was feeling too lazy to peel, and the soup turned out fine. The peels are good for you anyway. Good luck with your soup!

From Serious Eats: New York

The Dessert Files: A First Look at Pichet Ong's 'Spot'

I went on Friday with a friend ~ we had the Persimmon jasmine rice pudding [our verdict: delicious flavor & texture combo ] & the white miso semifreddo [our verdit: glad we tried it although we found it a tad to savory ] as well as a peanut butter cookie & a green tea chocolate cookie [verdict: we enjoyed the strong pb flavor nicely complemented by a sprinkling of sea salt on top; we found the green tea chocolate blah] ~ the best treat: watching Pichet Ong teaching his staff how to make & plate the deserts. It's a comfortable space even though it's subterranean and the staff is very welcoming even though they haven't quite got their sea legs.

From Serious Eats: New York

Chocolate Chip Cookie Championship: The Midtown(ish) Edition

Given that half the cookies in NYC seem to be baked below Union Sq, good luck!

I have no idea if it's the BEST, but you have to include Insomnia Cookies.
This bastion of cookies for the NYU crowd (and anyone else in a 3 mile radius), are delectable. And (I think) it's the only purveyor that does nothing BUT cookies. Whenever I brought them into work, it caused a scene like the bridal gown sale at Filene's.

From Serious Eats: New York

The Dessert Files: A First Look at Pichet Ong's 'Spot'

Pichet does amazing things with Ovaltine.

Kathy, thanks for sharing.... can't wait, can't wait, can't wait for a cupcake!

From Serious Eats: New York

The Dessert Files: A First Look at Pichet Ong's 'Spot'

This is great I am going tomorrow night and needed to know what to order! Anything heavily chocolate?

From Serious Eats: New York

Chocolate Chip Cookie Championship: The Midtown(ish) Edition

Ditto on Jack's. My daughter used to work there and couldn't get the recipe. Top secret. But I'm sure they have lots of coffee. I think they might actually contain ground coffee beans. Sometimes they're too raw (because the staff bakes them in a toaster oven and lack consistent timing) but they're usually very good. Jacques Torres is still the winner.

From Serious Eats: New York

Chocolate Chip Cookie Championship: The Midtown(ish) Edition

When you get to the downtown edition, the chocolate chip cookies from Jack's Stir Brew coffee are a must-try. I go to the location on Front Street by the Seaport. They are crisp on the edges, have a ton of chocolate, are slightly underbaked to ensure a gooey center, and have a deep, almost, caramel-like, burnt suger / brown butter bass note to them. I keep begging the staff to give me the recipe, but rumor has it that only Jack's aunt knows the recipe. She makes the batter, delivers it to the store, and the staff only bakes off the cookies to keep the recipe secret.

From Serious Eats: New York

Chocolate Chip Cookie Championship: The Midtown(ish) Edition

City Bakery's cookies aren't for the serious cookie lover. They're mealy, the chocolate isn't good, they're burnt and thin, there's really just not much to like about them.

FYI, Pret at Maiden Lane sold out of cookies this afternoon.

From Serious Eats: New York

Chocolate Chip Cookie Championship: The Midtown(ish) Edition

I am eating a Pret cookie right now and it is good but needs some more salt. I think the success of this cookie resides on the fact it is in a heated case (though that doesn't explain that it is still good when it cools down after being brought to the SE office). CURSES! What have they done to this cooooooooooookie to make it good. And this thing is 300 calories too. I wish they hadn't told me.

From Serious Eats: New York

Chocolate Chip Cookie Championship: The Midtown(ish) Edition

Yeah, you know lately i've been noticing the city bakery cookie going downhill. Along with other things..the food is getting old and tired. I hear this place has dodgy management..As far as i've been able to tell lately, the rumors are proving true..coming to the surface in the form of an overpriced, overhyped, pretentious product. :(

From Serious Eats: New York

Chocolate Chip Cookie Championship: The Midtown(ish) Edition

Mmmm... just had a Pret Cookie, lush chocolate and slightly soft dough. It is durned good. Just slightly sweet and a crisp "crust."

On to City Bakery!

From Serious Eats: New York

Chocolate Chip Cookie Championship: The Midtown(ish) Edition

wow, lotta CB haters. i'm still a fan, maybe your burnt is my crunchy.

petrossian has a good one too though, i have to agree with that.

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Website: http://bencookseverything.blogspot.com

Location: New York, NY

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