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Sunday Brunch: Creamy Scrambled Eggs with Porcini Mushrooms
Eggs + mushrooms = goodness.
Found any unexpectedly awesome kitchen toys in your web travels?
I really do want a Herb Savor as I've found the glass-plastic bag trick doesn't work that well all the time.
Great post, please keep them coming! Who doesn't love a kitchen gadget?
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What to do with chestnuts?
Thanks everyone. Jazzinx that's how I always felt, in Sydney (where I'm from) never having access to them, and now I'm living in Holland, they are a good price (4E a kilo) and I want to do something with them!
I think I'll roast them and try them in a soup!
Sunday Brunch: Creamy Scrambled Eggs with Porcini Mushrooms
Eggs + mushrooms = goodness.
Found any unexpectedly awesome kitchen toys in your web travels?
I really do want a Herb Savor as I've found the glass-plastic bag trick doesn't work that well all the time.
Great post, please keep them coming! Who doesn't love a kitchen gadget?
Dinner Tonight: Bourdain's Mushroom Soup
That sounds wonderful - can't wait to try it! Thanks for posting.
Mark 'The Minimalist' Bittman Now Blogging
Oh that is the best news ever! I have the biggest crush on Mark!
Dinner Tonight: Spaghetti with Rosemary
Wow, this is such a wonderful recipe. I love these 'simple' sauces where the flavours absolutely shine, and it's a perfect example of Mario Batali and how to sauce the pasta - so it just sticks to the spaghetti. The flour slurry is such a great idea, I thought it might make it floury but it really helped the sauce coat the pasta. I'll be trying that with other sauces. Thanks so much for posting - I have The Silver Spoon but have been guilty of flicking through it more than actually using it!
Dinner Tonight: Bourdain's Mushroom Soup
This recipe is pretty awesome. I made this using the liquid from rehydrating dried mushrooms I needed for another recipe and enough water to get to the 4 cups of stock called for. I also used shallots in place of the onion and substituted shiitake mushrooms for half the button mushrooms (ok, so I used the outline of the recipe as an excuse to clean out my freezer, pantry and fridge). I drizzled the sherry called for in the recipe over the individual servings in the bowls and added a small dollop of sour cream and a sprinkling of chives. This soup is totally going into the regular rotation!
What to do with chestnuts?
It's really interesting the different people on different threads...
Dinner Tonight: Bourdain's Mushroom Soup
This recipe was as advertised: (1) delicious and (2) dimple to make.
I made this recipe "as is" but with one major alteration. I sauteed the mushrooms and onions until they were *very* browned (like Pastor Ryan's Mushrooms at Pioneer Woman's blog). This alteration added a noticeable depth of flavor to the original recipe. It also darkened the color, so keep that in mind if that's a consideration.
Dinner Tonight: Bourdain's Mushroom Soup
If you don't have sherry I think you could easily use dry white wine, and if you like it that way invest in sherry for the future. Or stay with the white wine. Personally I have started using shaoxing wine instead of sherry for most recipes. I like it's subtler flavor. I do have to go to an oriental grocery to get it.
What to do with chestnuts?
i had the most delicious dish of chestnuts, stewed, with what tasted like cinnamon and nutmeg, very creamy, and topped with ricotta salata. absolutely delicate and wintry and divine.
What to do with chestnuts?
Annien ("I lie very, very still and hope they go away."), I don't know who you are but thanks for making me laugh.
Yours is the best post comment I've ever read on Serious Eats.
I ordered some stuff (french kisses, yummy) including vacuum packed roasted chestnuts from D'artagnan.com (don't ask me why I included chestnuts in the order) & now everytime I open the refrigerator door; they glare at me accusingly. Maybe I should take your advice.
What to do with chestnuts?
I so envy you. Winter here in FL lasts about two weeks and that's the size window we have to get "wintery" foods. Chestnuts and cranberries disappear faster than biscuits at a church luncheon. I try to freeze crans but chestnuts are only eaten when they're fresh here - which is usually around holiday time - if I'm lucky enough to find them.
When I do them at holiday time, I use the technique taught to me by the mother of a friend years ago.
Cut a deep cross in each chestnut and if you happen to cut some in half in the process, no big deal.
Soak chestnuts in water overnight. (I do this in a ziplock bag.)
Drain chestnuts.
In a deep saute pan, melt a couple of tablespoons of unsalted butter. Saute the raw chestnuts a few minutes, making sure they are coated in the butter. Add about 1 cup of drinking water, cover and simmer about 15 minutes, making sure to add water if it becomes absorbed by the chestnuts. You want to complete the procedure with a few tablespoons of water left in the pan.
Remove chestnuts from the pan and sprinkle them with salt. The shells will be more supple and the papery skin should peel right off (most) of the nuts. I used to roast them but got so frustrated when the papery skin clung to the nutmeat because the skin is so bitter. Not a problem with this technique.
Wow...it feels good to even talk about something I do during Christmas!! :D
Photo of the Day: Jim Georgie's Donuts
That reminds me of an old school donut shop on 124th way back in the day called Georgie's. Oh my lord, how I miss them.
Found any unexpectedly awesome kitchen toys in your web travels?
Have you ever grabbed the handle of a hot cast iron skillet? These hot handle holders by Lodge are great reminders and prevent burns. I often put my skillets in the oven and then return to stovetop. I don't use it as a pot holder - only a reminder. I also cover the handle when I'm cooking stovetop, because they get hot there, too.
As soon as I pull out the skillet, I pull out the handle cover so I won't forget.
http://www.amazon.com/Lodge-2-Piece-Handle-multi-color-Peppers/dp/B0009J3PAO/ref=sr_1_10?ie=UTF8&s=home-garden&qid=1203717446&sr=1-10
Found any unexpectedly awesome kitchen toys in your web travels?
Have you seen David Lebovitz' KitchenAid hacks post? Crazy!
Hillary
Chew on That
Dinner Tonight: Spaghetti with Rosemary
OK, I made it and it was great! All gone, no left overs.
Dinner Tonight: Bourdain's Mushroom Soup
Batali also hates bloggers. Man, I'm so disillusioned.
Dinner Tonight: Bourdain's Mushroom Soup
Chewy owes his/her mother an apology along with "Housewifes" everywhere. Maybe you should pay attention to Batali when he talks about Italian cooking. Those little "mamas" and "grandmas" he's so fond of and credits with the true Italian cooking are...housewives. Ayngelina, as soon as you can, invest is a small bottle of sherry. It really does make a difference and you'll be surprised at how many recipes you can try or enhance with just a little. Question: If you don't like Bourdain's cooking why would you buy one of his books? That would be like buying a RR cookbook and using it as a doorstop.
Dinner Tonight: Bourdain's Mushroom Soup
Blake, I agree with you about Bourdain. He really isn't known for his cooking skills as much as he is for his personality. And I also agree with you that roasting a chicken is an art. Any housewife can roast a chicken, but it takes a keen cook to get the skin crisp and the meat moist and tender.
AddiE: I'm assuming that it freezes really well as cooked mushrooms do well in the freezer.
Dinner Tonight: Bourdain's Mushroom Soup
could also use mushroom stock if you are veg.
Dinner Tonight: Bourdain's Mushroom Soup
Does anyone have a suggestion for the sherry in this recipe? I don't have it on hand and would prefer not to buy it just for this recipe.
Mark 'The Minimalist' Bittman Now Blogging
oh HEEELLLLL YES. I love bittman, this is wonderful news!
aloshaskitchen.blogspot.com
Dinner Tonight: Bourdain's Mushroom Soup
Does anyone know how well it freezes?
Dinner Tonight: Bourdain's Mushroom Soup
emes1 - you could totally do a veg stock
Dinner Tonight: Bourdain's Mushroom Soup
Tend to agree with Blake somewhat. For a long time I have to admit Tony rather intimidated me by his vernacular in the Les Halles cookbook. I only looked at it as a really entertaining read and felt that any recipe failure on my part would amount to a demeaning redressing in oh-so-Tony terms and it would be necessary to slink out of the kitchen in shame never to return. One success from the book is a definite confidence builder, two successes and all of a sudden you're a cocky little hot shot. I worked up my nerve and tried the soup(which was great), salade nicoise, onion soup, many others. I'm on a roll now.
The only thing I can hear Tony yelling at me now is "Hey Ho Let's Go" girl!
Dinner Tonight: Bourdain's Mushroom Soup
Was this written before immersion blenders? I never pour hot soups into my blender anymore.
Dinner Tonight: Bourdain's Mushroom Soup
I made this soup for Christmas, it is delicious. Like thefoodporncess, I throw in some dried mushrooms to deepen the flavor. Les Halles is one of my go-to cookbooks.
Dinner Tonight: Spaghetti with Rosemary
It's a lovely photo, but I don't see even one speck of rosemary!
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Thanks everyone. Jazzinx that's how I always felt, in Sydney (where I'm from) never having access to them, and now I'm living in Holland, they are a good price (4E a kilo) and I want to do something with them!
I think I'll roast them and try them in a soup!