Ken G

Retired and living the good live - traveling, theatre, gourmet cooking.

  • Location: Sacramento
  • Favorite foods: Diabetic, Low Carb (because I want to stay healthy)

Win a Copy of 'Extra Virgin: Recipes and Love From Our Tuscan Kitchen'

Win a Copy of 'Pitt Cue Co.: The Cookbook'

Giveaway: Win a Super-Fast Thermapen Thermometer

Prime Rib - red

Win a Copy of 'Mother Daughter Dishes: Reinventing Loved Classics'

Apple Crisp served warm with Vanilla Ice Cream

Win a Copy of 'Fruitful: Four Seasons of Fresh Fruit Recipes'

Win a Copy of 'Ceviche: Peruvian Kitchen'

Peruvian Chicken with Aji Verde Sauce

Cook the Book: 'The Nourished Kitchen' by Jennifer McGruther

Lacto-fermented anything: sauerkraut, pickles, salsa, kimchi, jam, chutney

Cook the Book: 'The Homesick Texan's Family Table' by Lisa Fain

Kolaches, sweet and savory

Bake the Book: A Lighter Way to Bake

Cook the Book: 'The VB6 Cookbook' by Mark Bittman

Eggplant Curry

The Food Lab Turbo: How to Make The Best Egg Salad

A couple of additions I like:

A teaspoon of Dijon Mustard (I like Mustard)
A dash of Hot Sauce (Hot Sauce goes good with eggs)

Bake the Book: Jeni's Splendid Ice Cream Desserts

Apple cranberry crisp

Cook the Book: 'The New Southern Table' by Brys Stephens

Peaches - Peach Cobbler

Cook the Book: 'Coi' by Daniel Patterson

Fresh local produce, all year round

World-class wine at reasonable price

Cook the Book: 'Yucatán' by David Sterling

A week in Paris, a week in Provence

Chinese Cooking 101: How to Marinate Meat for Stir Fries

Dry Sherry vs Shaoxing Wine.

I am almost always disappointed when using Shaoxing Wine. I don't know one brand from another. I have rarely had one that tasted good. I think that the shipping and storage of wine from China may be questionable.

The results using Dry Sherry have always been excellent. I know which brands I like. It is easy to find inexpensive and excellent tasting Dry Sherry. I am confident of the shipping and storage of Dry Sherry from both Spain and California.

This is just my opinion, but I have decided to make it a rule to substitute Dry Sherry for Shaoxing Wine.

Bake the Book: Ample Hills Creamery: Secrets and Stories from Brooklyn's Favorite Ice Cream Shop

Fresh home-made Cherry, and cherry season is almost here.

Cook the Book: 'My Paris Kitchen' by David Lebovitz

Sounds very interesting.

Spokane/Bozeman/Idaho Falls/Boise

Idaho Burger in Eagle, ID near Boise. Great burgers and the price is right.

Cook the Book: 'Joy of Kosher' by Jamie Geller

Open Thread: White Chocolate, Yay or Nay?

The Health Benefits of chocolate (antioxidants, etc.) are mostly lost from the removal of cocoa; plus white chocolate has lots of added sugar.

I prefer dark chocolate that is barely sweetened.

Substitution for Korean chili powder in Kimchee

According to wikipedia (see below), gochugang has a scoville rating of 1,000 - 2,500 -- about the same as New Mexico or Poblano peppers.

Giveaway: Win a Pair of California Wine Country Prints

Amador Foothill Winery - Best Zinfandel

Cook the Book: Lonely Planet's 'The World's Best Spicy Food'

Jerk Chicken made with habanero peppers

One day in Napa

Choose a few famous wineries for wine tasting. After 4 or 5, we are usually tasted out for the day. (Be prepared to pay, free tasting is a thing of the past in Napa valley.) We usually break up the day with a picnic at Rutherford Hill which has a nice picnic area, or lunch at the Etoile restaurant at Domaine Chandon.

Drive up to Saint Helena on the back road, Silverado Trail, rather than the main highway 29. Visit Chateau Montelena to see the castle carved into the hill and the surrounding gardens. Stop at the Bale Grist Mill for a tour of a historic, working grist mill. There is way too much for just a day and a half.

Lamb Shish Kabob Question

I have a recipe that says to brush the lamb skewers with heavy cream just before grilling. Has anyone heard of this before? What is the purpose/benefit of brushing the meat with cream before grilling? Otherwise, the marinade and seasoning for this recipe are standard.

Half the Salt - Double the Pepper

Many recipes include 1/2 teaspoon salt and 1/4 teaspoon pepper. Try switching the proportions and using 1/4 teaspoon salt and 1/2 teaspoon pepper. You may not easily notice the difference because pepper, like salt, is a flavor enhancer. If you do notice, you may like the taste. After a few weeks, my taste buds have become accustomed to less salt, and now a recipe made with the full measure of salt tastes too salty.
Why Change?
Medical research indicates that reducing salt intake could be beneficial. The Food and Drug Administration, California, New York City, and the American Heart Association are all taking steps to encourage reducing the amount of salt in food.
I think I have seen a drop of a couple of pounds on the scale and five or ten points in blood pressure tests due to a reduction in sodium. That may not sound like much, but it might be enough to avoid a heart attack or stroke.
Other Flavor Enhancers
To compensate for reducing salt, try increasing other flavor enhancers such as herbs, spices, hot pepper sauce, vinegar, and lemon or lime juice. If you are not sensitive to it, try a small dash of MSG which can enhance the flavor of food more than a much larger amount of salt.

Mennonite in a Little Black Dress Recipes

I just finished reading "Mennonite in a Little Black Dress" (hilarious) and got interested in the recipes. "Hollapse" (stuffed cabbage rolls) are mentioned but the recipe is not given. This is a recipe the Mennonites picked up in the Ukraine where it is called Holubtsi (little pigeons) and is also called Holishke (Yiddish) and Galumpki (Polish). Here is a link I found to a traditional Mennonite version:
Mennonite Cabbage Rolls (Hollapse)