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Serious Cocktails: 'The Bartender's Gin Compendium' by Gaz Regan
Having a gin & soda at this very moment. Bring back the Gin Ricky!
The Secret Ingredient: Rose Water
I was just about to jump in here to say how much I like to make pistachio rosewater ice cream, but it looks like simon beat me too it!
A List of Street Food Vendors Using Twitter
I was looking for one in St Louis, but then I remembered we don't have street vendors here in St Louis. *sigh*
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Recent Posts
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Sunday Brunch: Potatoes Macaire
Posted by Robin Bellinger, September 20, 2009 at 8:00 AM
Serious Heat: Silky, Spicy Mole Sauce
Posted by Andrea Lynn, September 9, 2009 at 10:00 AM
Grilling: Mexican Roadside Chicken with Green Onions
Posted by Joshua Bousel, August 28, 2009 at 8:00 PM
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Recent Comments | Response to Comments
The Crisper Whisperer: Zucchini and Corn Fritters Rule the World. For Reals
This fritter technique can be used with nearly any kind of shredable vegetable--squash, parsnip, rutabega, potato, carrot, &c, &c. The most important thing is the egg and flour to hold everything together--the rest is just seasoning. Also, if you don't like frying, you can make the batter a little looser and cook it on a griddle like a pancake. Also, skordalia makes an excellent accompaniment aside from sour cream or yogurt.
Serious Cocktails: 'The Bartender's Gin Compendium' by Gaz Regan
Having a gin & soda at this very moment. Bring back the Gin Ricky!
The Secret Ingredient: Rose Water
I was just about to jump in here to say how much I like to make pistachio rosewater ice cream, but it looks like simon beat me too it!
A List of Street Food Vendors Using Twitter
I was looking for one in St Louis, but then I remembered we don't have street vendors here in St Louis. *sigh*
Healthy & Delicious: Sweet and Spicy Tofu
I tried this the other night and it was great. The vinegar/soy/honey/sugar/cornstarch base sauce looks to be very versatile. I'll probably use it in other stir fry recipes too...
French in a Flash: Dijon Pork Paillard with Spinach and Flower Salad
Great looking recipe, but the purple prose is a bit much.
Dinner Tonight: Channa Masala
I made this last night, and it was really good. I did make a few adjustments though...first, I added a half a can of tomatoes, not just 3T. Secondly, I quadrupled the amount of butter up to a half a stick.
Sunday Brunch: The Greatest Waffle Recipe Ever
This is my preferred waffled recipe--easy with outstanding results. One thing, make sure you use fresh baking powder. I replaced mine recently (not being much of a baker) and was amazed at how much of an impact this one adjustment made--light and fluffly with a crispy exterior. Perfect!
Bacon grease
I like to use it for browning meat that will go into a braise, like a pot roast or carbonnade.
Eat for Eight Bucks: Perfect Roast Chicken with Pomegranate Jus
I can attest that Keller's chicken roasting method is far superior to everything and anything else. These accoutrement sound like a great pairing.
And yeah, I pay over $20 a bird too, but that's for the pasture-raised good stuff. I try not to bother with grocery store chicken any more than I have to...
(Sort of) embarrasing things in your shopping cart
Frozen burritos. I love 'em.
*hangs head in shame*
Traitor Joe's?
Not really a surprise at all. I've always assumed their Goddess dressing was the same as Annie's. And it's pretty widely known among beer geeks that Gordon Biersch brews some of their beers. Even their yearly Vintage Ale bares the Unibroue logo (maker of La Fin du Monde, among others).
Does Topping Order Matter?
I have only one rule: the mayo cannot touch the cheese. Ugh--that drives me nuts! When the two are together, they create a creamy synergy that overpowers the flavor and texture of everything else in the sandwich.
Serious Sandwiches: Whatta Tuna Sandwich!
I've had a hankering to stuff some choux puffs with a doctored-up tuna salad. This might be a good candidate...
Do you make your own stock or do you cheat a little?
I'm a huge fan of homemade stock and plan on trying Ruhlman's veal stock recipe as soon as I can source the bones cheaply and conveniently. For chicken stock, I don't really use a recipe, but generally stick with 2-3 lbs of bones and .25 tsp salt per gallon of starting liquid, then a healthy amount of carrot/celery/onion/parsley in the last hour or so. A few tips?
• Start with cold water
• Keep it at a simmer or below (I like 180-190'F)
• Skim early and often until the grease and scum is completely gone
• The longer the simmer, the better--a minimum of 6 hours, up to 10 or longer
• Strain well, especially if you're concerned about clarity
When cheating and using store-bought stock, I like Swanson too, though do find it a bit lacking. Julia Child recommends simmering store-bought stock with a bouquet garni, which I've found works well. Also, if I have the time, I'll reduce store-bought stock with a vigorous boil to concentrate the flavors before using.
Veal bones, where art thou?
Yeah, I've tried the local Asian and Bosnian grocers in the area. I've also tried calling the local mom-n-pops places and even an organic farmer. It seems nobody touches veal these days. I've been trying to work some restaurant connections too, but that's a little more slow going.
Almost immediate gratification artisan bread
Gah. My link borked. You can find the recipe here: http://splendidtable.publicradio.org/recipes/accompaniments_fiveminute.shtml
Almost immediate gratification artisan bread
I heard about this on Splendid Table, and it sounded so easy I had to give it a try. (Recipe here.) For the minimal amount of effort involved, the results are fantastic. The flavor really does improved over the course of storage time, and I've been adding a couple of dashes of malt vinegar to boost the faux sourdough flavor.
A List of Regional Pizza Styles
Regarding St. Louis style, I have to agree with foobar and ajthronton. Provel is an abomination; to call it cheese is indeed a misnomer. I liken it in flavor and quality to Velveeta, except when provel cools, it coagulates and takes on a tacky, gelatinous texture that sticks in a lump to the roof of the mouth. When ordering a pizza in a new neighborhood restaurant last week, I triple-checked with the waitress that it did not have any provel, to which she responded, "you're not from around here, are you?"
A Map of Regional Foods
They chose the eponymous Buckeyes for Columbus, but overlooked the delicious Sauerkraut Balls from Akron--delicious rounds of sauerkraut and corned beef breaded and deep fried. They're just about the only think I miss from home.
Best knives?
We have several Global knives, include a chef's knife, pairing knife and boning knife. I love the chef's knife, but the pairing knife seems to lose its edge.
How to Poach an Egg
I've never been able to poach an egg properly. Just tried this and it worked perfectly. Can't wait to make Eggs Benedict this weekend.
Dinner Tonight: Channa Masala
I'm loving this, but it's still too spicy for my tastes. I ditched the jalapenos, but it's still tasting too hot. Which spice is accounting for this? Anyone know?
A List of Street Food Vendors Using Twitter
Would like an add - thanks!
Derb's Gourmet Treats
url: http://www.derbsla.com
twitter: @derbsgourmet
Each truck is staffed by a culinary chef serving up: Lobster Sandwiches, Tacos, Authentic Philly Cheesesteaks and Midwest Pork Tenderloin Sandwiches as well as a host of unique tacos and wraps!
A List of Street Food Vendors Using Twitter
Our business name is Hot Dog'n. Twitter: scas38. City: Melbourne, FL, Brevard County.
We serve all beef hot dogs, Italian sausages and can do meatball subs. Items served single, or with chips and drinks.
Sunday Brunch: The Greatest Waffle Recipe Ever
The recipe sounds great. Can't wait to try it with the kids.
Sunday Brunch: The Greatest Waffle Recipe Ever
Really good recipe, liked crispness and light consistency. However found it lacked flavour, added vanilla extract. What a difference, with vanilla extract, this recipe is requested over and over. Also, great to reheat, in toaster at work. Will make again and again
A List of Street Food Vendors Using Twitter
Hi, we'll be soon launching a new restaurant/meal place service to help you advertise your daily specials: please visit us at www.onmeal.com
and follow us at @onmeal
A List of Street Food Vendors Using Twitter
Please add us ;-)
Baltimore / Mid Atlantic:
The Kooper's Chowhound Burger Wagon
URL: http://www.kooperschowhound.com
Twitter: @BRGRwagon
Charm City Best Burgers on Wheels with a choice of Angus Beef, Bison, Free Range Turkey and Black Bean Burgers.
Serious Cocktails: 'The Bartender's Gin Compendium' by Gaz Regan
Markjacks,
Actually, Gary "Gaz" Regan is a "San Francisco writer" residing in upstate New York via England.
You should look up his and Mardee's other books! Excellent all!
My Gin Compendium is on it's way and I'm looking forward to it!
The Crisper Whisperer: Zucchini and Corn Fritters Rule the World. For Reals
Love the bowling idea, and my husband used to play baseball with zucchini bats as a kid in real life. Next week's post will indeed be about kohlrabi!
The Crisper Whisperer: Zucchini and Corn Fritters Rule the World. For Reals
Yes, please...further suggestions as to uses for kohlrabi! I only planted 6, ate two raw when young, gave two medium-sized away and now have two giant ones left languishing in the garden. A friend suggested I drill three holes in them and use them as bowling balls to knock down an array of "zucchini pins"!
The Crisper Whisperer: Zucchini and Corn Fritters Rule the World. For Reals
This look delicious and I LOVE the column. I adore zucchini and am, I think, the only one enjoying the surplus of it in my basket. Baked Zucchini & tomatoes anyone? Or, even better, Chocolate-Zucchini bundt cake!
The Crisper Whisperer: Zucchini and Corn Fritters Rule the World. For Reals
AMAZING RECIPE! I love these fritters I made them sans cilantro (i'm not a fan) and substituted some garlic for the onion (missed it in the store) but they were wonderful! The salted zucchini with the sweet corn and a healthy dollop of some Fage yogurt sent me to heaven! Thanks for sharing,
The Crisper Whisperer: Zucchini and Corn Fritters Rule the World. For Reals
Made these last night and served with mixed greens and balsamic vinaigrette. Perfect light dinner!
The only change I would have made is adding some salt to the mixture before cooking the fritters - the salt from the zucchini doesn't really come through in the mixture.
The Crisper Whisperer: Zucchini and Corn Fritters Rule the World. For Reals
I've had zucchini fritters before but I just love the idea of adding corn, too. What a great summer dish. Yum!
The Crisper Whisperer: Zucchini and Corn Fritters Rule the World. For Reals
@ JethroSpanks
To bake the batter heat a cake pan with some oil in the over then, after a few minutes, poru the batter in and let it bake for about 15-20 minutes or until the bottom is browned and bubbling (you'll be able to see it on the sides). You may want to put it under the grill if the top didn't get enough color.
I gave up frying the batter when oil exploded all over my kitchen and, consequently, on me. Fresh corn is very hard to come by in France and I resorted to drained canned corn... too much water... not such a good idea.
the batter is still tasty when baked!
The Crisper Whisperer: Zucchini and Corn Fritters Rule the World. For Reals
Wow, after reading more comments, I learned some more. I didnt know you could cook kohlrabi. I thought all you would do was eat it raw. Well, if my six are still good, we will be trying something new this evening. Thank you and yes, we need more on kohlrabi. We need to spread the word. When I mention it, people look at me and say "What?'.
The Crisper Whisperer: Zucchini and Corn Fritters Rule the World. For Reals
LOL, OMG, I am LMA off here. Thanks for telling us what CSA meant, I was wondering also. I had seen that before but couldnt remember.
As for the "Sneak a Kohlrabi into your neighbor's crisper" Day. I have my own, tyvm, about 6 of them harvested about 6 weeks ago. They are starting to look a little mangy but I dont have the heart to throw them out yet.
As for the zucchini, we harvest every day and hubs always manages to miss a couple so you all know what happens to them. It is attack of the killer zucchini the next day. I think he has hurt his shoulder tossing them. We do a lot of things with them - SHARE THEM, make zucchini fritters with corn and without, eat them raw, shake with Bisquick and fry, but the best is sauteeing them up with leftover cut off corn on the cob. Saute in olive oil to begin with and then add a pat of butter at the end so it coats and makes everything look glossy and yummy.
Long live the zucchini gods!
The Crisper Whisperer: Zucchini and Corn Fritters Rule the World. For Reals
Could you/how would you bake these in the oven?
THANKS!
The Crisper Whisperer: Zucchini and Corn Fritters Rule the World. For Reals
I never seem to find enough ways to use summer squash. Recently I've taken to chips, sautees, and luscious pasta toppers. But the best thus far, using the extra bits as you've done here, was in a crispy cake.
http://www.biggirlssmallkitchen.com/2009/06/recipe-flash-zucchini-tofu-croquettes.html
I can't wait to try your recipe and use another one of summer's greatest spoils, corn. In place of yogurt, I used tofu since I'm lactose intolerant, but I can see how this would add a really excellent element of moisture to the fritter.
bravo!!
The Crisper Whisperer: Zucchini and Corn Fritters Rule the World. For Reals
Great new feature! Welcome Carolyn! This will make a fabulous supper using the spoils from the morning trip to the farmer's market.
The Crisper Whisperer: Zucchini and Corn Fritters Rule the World. For Reals
My Mutter's Kohlrabi recipe: Peel the kohrabi, cutting off all the woody bits too. Slice or cube, boil just covered in salted water for about 10 minutes, set aside some of the cooking water and the kohlrabi and make a roux with butter and flour in the bottom of your kohlrabi pot. Whisk it into a white sauce with some of the cooking water. Add kohlrabi, add freshly ground white pepper and salt to taste. I think of it as 'kohrabi farmstyle', so that goes with the CSA share, right.
The Crisper Whisperer: Zucchini and Corn Fritters Rule the World. For Reals
@Willow Toth CSA stands for Community Supported Agriculture, where a farm or group of farms sells shares in its crops at the beginning of a growing season and then delivers those shares to its members throughout the season, usually weekly. There are CSAs for all sorts of foods including veggies, fruit, meat and dairy, but veggies are the most common.
The Crisper Whisperer: Zucchini and Corn Fritters Rule the World. For Reals
Sorry, looked everywhere but could not find what CSA stands for. Probably right in front of my NOSE. The world is acronym crazy anymore. Thanks.
The Crisper Whisperer: Zucchini and Corn Fritters Rule the World. For Reals
I made these last night and they were (still are) delicious!
The Crisper Whisperer: Zucchini and Corn Fritters Rule the World. For Reals
I can SO use some help with The Veg overflow from my CSA. Great idea for a column Carolyn!
J. Bastien
Recent Posts
Recent Favorites
Sunday Brunch: Potatoes Macaire
Posted by Robin Bellinger, September 20, 2009 at 8:00 AM
Serious Heat: Silky, Spicy Mole Sauce
Posted by Andrea Lynn, September 9, 2009 at 10:00 AM
Grilling: Mexican Roadside Chicken with Green Onions
Posted by Joshua Bousel, August 28, 2009 at 8:00 PM
Healthy & Delicious: Avocado and Corn Salsa
Posted by Kristen Swensson, August 24, 2009 at 11:15 AM
Dinner Tonight: Spanish Potato Omelet
Posted by Nick Kindelsperger, December 3, 2007 at 4:00 PM
The Pastes of Provence: Know Your Tapenade, Pistou, Aïoli, and More
Posted by Kerry Saretsky, July 13, 2009 at 3:40 PM
Dinner Tonight: Chickpea Salad with Feta and Mint
Posted by Blake Royer, July 2, 2009 at 4:00 PM
Sneak peek at the upcoming Ad Hoc cookbook
Posted by Food Gal, July 1, 2009 at 11:55 AM
Dinner Tonight: Zucchini Galette
Posted by Nick Kindelsperger, June 22, 2009 at 4:45 PM
French in a Flash: Chaussons aux Pommes with Cinnamon Crème Fraîche
Posted by Kerry Saretsky, June 11, 2009 at 5:30 PM
Healthy & Delicious: Grilled Zucchini with Quinoa Stuffing
Posted by Kristen Swensson, June 8, 2009 at 11:00 AM
Meat Lite: Bulgur 'Risotto' with Roasted Asparagus
Posted by Joy Manning, June 2, 2009 at 11:15 AM
Healthy & Delicious: Quinoa and Grilled Zucchini
Posted by Kristen Swensson, June 1, 2009 at 11:40 AM
Dinner Tonight: Italian Sausage and Spinach Pasta
Posted by Nick Kindelsperger, May 27, 2009 at 4:15 PM
Serious Heat: Create Your Own Spice Blends
Posted by Andrea Lynn, May 21, 2009 at 9:05 AM
Dinner Tonight: Corn Chowder with Cheddar
Posted by Blake Royer, May 19, 2009 at 4:30 PM
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This fritter technique can be used with nearly any kind of shredable vegetable--squash, parsnip, rutabega, potato, carrot, &c, &c. The most important thing is the egg and flour to hold everything together--the rest is just seasoning. Also, if you don't like frying, you can make the batter a little looser and cook it on a griddle like a pancake. Also, skordalia makes an excellent accompaniment aside from sour cream or yogurt.