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Dinner Tonight: Jacques Pepin's Crusty Chicken with Mushrooms and White Wine
One lovely part of this recipe is you can make enought to feed four - or just one person.
And, it's terrific with just a salad and a bit of bread.
What would you make with 2 pounds of lobster meat?
Just some melted butter and wedges of lemon. you might make a little bit of lettuce and scallion salad to go with.....
just eat it! - don't mess with things that destroy the sheer luxury of the treat. A little garlic bread on the side might be okay.
French in a Flash: Chouquettes
Julia uses 3 TBS of butter to the 1 cup of water and 1 cup flour. 4 large eggs. she also says beat in the eggs while the pastry is still in the warm - not hot - pan. saves using - and washing - a bowl.
I like the gougere with a mix of crumbled/grated blue and gruyere cheeses with finely chopped chives in modest amounts in the dough. modest amounts so they still puff well.
or, to the dough, add a bit of sugar with the salt and fill them with chocolate mousse.
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Potato Leek Soup questions
I like russets for potato soup and I, personally, would peel them.. It's not all that time consuming and would give you a better. and more traditional, soup consistency.
Freezing is a chancy thing with a cream soup - tends to come out with a yucky texture and separates
With proper refrigeration, it should keep just fine. I often make potato soup on the weekend and take portions for lunch later in the week. It keeps well. Julia has a nice section on it in "Mastering the Art of French Cooking.
Dinner Tonight: Jacques Pepin's Crusty Chicken with Mushrooms and White Wine
One lovely part of this recipe is you can make enought to feed four - or just one person.
And, it's terrific with just a salad and a bit of bread.
What would you make with 2 pounds of lobster meat?
Just some melted butter and wedges of lemon. you might make a little bit of lettuce and scallion salad to go with.....
just eat it! - don't mess with things that destroy the sheer luxury of the treat. A little garlic bread on the side might be okay.
French in a Flash: Chouquettes
Julia uses 3 TBS of butter to the 1 cup of water and 1 cup flour. 4 large eggs. she also says beat in the eggs while the pastry is still in the warm - not hot - pan. saves using - and washing - a bowl.
I like the gougere with a mix of crumbled/grated blue and gruyere cheeses with finely chopped chives in modest amounts in the dough. modest amounts so they still puff well.
or, to the dough, add a bit of sugar with the salt and fill them with chocolate mousse.
Calling All Foodies
I'm really amazed at the amount of blogs that are found now and have enjoyed them a lot.But. that said, I usually go to a book for my recipes, especially for baking, thinking they have been developed, tried and tested by an "expert". I read Serious Eats every day and enjoy the content a lot.
Restauant revies - almost never.
Also, I've cooked for a lot of years and don't use recipes every day. I just cook. The blogs have given me some great ideas and a "jumping off'" place to see what comes out of the pan when I want a "different" taste.
I cook for one most of the time, but I really like a varied and tasty menu and work at getting proper nutrition as well as watching my "budget" and still eating something that tastes good.
A lot of my main dishes are predicated on the protein that is on special that week. For example. pork shoulder is on special this week, so a roast will come home and be "sized down" to satisfy several meals without eating the same thing for several days. The freezer is a good friend, but I don't cook ahead and freeze. Too may recipes " serve six" and they won't work for me.
Smoked Chicken
I think that you have to watch the liquid more carefully when you are braising on the top of the stove. I add a bit every so often rather than starting with "soup" and letting it cook down. Also it requires a judicious handling of seasoning in your braising liquid because as it cooks down, the flavorings intensify - salt especially.
Creeping curry paste and soy sauce
Do you keep them in the refrigerator?
What do you use maple syrup for?
I like it as a glaze for salmon as stated above - also good on ham steaks and winter vegetables in minute amounts.
Cook the Book: 'The Pioneer Woman Cooks'
Serious Eats, of course and I really enjoy Abra Bennet's French Letters.
I l check PWC every few days and really like Dorie Greenspan
Cook the Book: Salt-Seared Swordfish with Garlic and Mint
I use parsley, garlic, lemon and butter as a sauce for fish - the mint would be a change.
When did you know you were...
If you've read Ruth Reichl's description of her mom's cooking - you know what kind of a cook my mother was.....she always cooked fresh and then saved it. As a result, we ate most of it as very tired leftovers. But, my dad's mom was a terrific cook and I watched her and learned true basics. she made stock and pastry and, even though she worked, a good meal as always on the table. I never cooked until I was a bride and learned by experimenting and remembered from watching Gram. I learned to shop carefully and use fresh ingredients. Now, years later, I have a great collection of cookbooks that I read for ideas. In the past few years, I have 'cooked for one" and am accumulating a written record of the things I have developed for small quantity results. I've also gone to a lot of cooking classes, including an appreticeship at a cooking school. I cook a varied selectiion of dishes andI guess that makes me a "foodie' too.
Did the Internet Kill 'Gourmet' Magazine?
I paid in advance for a subscription to Cook's Illustrated - I never received a single issue - But, now I have had several bills from Cook's Country for a subscription that I didn't order and haven't received. Mr. Kimball is out for the bucks and not paying attention to the mechanics of distribution. To me, this denigrates the quality they are so proud of. I have balked at paying for their Internet site and wish it was offered at no cost.
I do watch them on TV quite often and like the shows - It appears that Kimball runs a tight kitchen and leaves the mechanics of print distribution somewhere in the midwest to careless management.
I will miss Gourmet in many ways just like I missed Laurie Colwin and Lilliam Langseth Christensen. Newbies, there, are good too, but the cost of publishing and distribution are big and when you see the book at the supermarket for nearly $ 5.00 an issue, you hesitate before putting it into the cart. I can purchase a whole used cookbook on the used book internet sites for that amount. Economics prevail!
Some blogs are worth reading - others are nonsense.One has to be selective or have insomnia. I read this site's content to keep up with trends and new ideas. It's, of course, NYC oriented, but that's not all bad.
Just keep on giving content worth reading. This is a good thread!
anyone cook with szechuan peppercorns?
I use them in conjunction with other peppercorns in my grinder. also, they're lovely when you add a few to stock or soup.
Homemade liqueur recipes
I've made a version of Chambord from an a 1982 article in Cuisine by Sharon Tyler Herbst and a pretty good sub for Grand Marnier that I found online a year or so ago. Unless you grow raspberries, you don't save a lot on the brandy, but the Grand Marnier version costs lots less than the real thing. Recipe for the Chambord sub is called Very Berry Brandy.
I got a real buy on vanilla beans not long ago and am trying to find some small bottles to give the vanilla extract to my kids for holiday stocking additions.
Chicken Liver Pasta - Anyone know this recipe?
I picked uo a good sounding recipe on cooksister.com not long ago. I haven't tried it, but it sounds good.
Office Lunches
On the weekend, I often make a simple soup like potato or a cream soup with asparagus or other vegetables - and then pour 8 oz. servings in glass jars (I don't reheat in plastic) and take an empty pita half with a container of filling. Sauced Pasta goes in a jar too or reheats on a paper plate..
Small packets of cheese, olives or other goodies fill in the blanks.
I looked at Bento boxes, but they all have plastic containers and were really expensive.
Since i don't have a long commmute, the glass containers travel safely.
I've accumulated some jars from sauces and preserves that are wide mouth and accomadate a spoon or fork.
Where to buy cheese online?
I've gotten a nice assortment of cheeses from igourmet.com. Watch for their sales - good buys at times -
they package well and the products are good.
Gadgets: Progressive International Folding Mandoline Slicer
My Cuisinart food processor has a slicing blade - two in fact - one thick and one thin. I use them in lieu of a mandoline and have been satisfied with the results in every day use.
no fear of slicing fingers and it's "adequate" for my needs.
Gadgets: Progressive International Folding Mandoline Slicer
My Cuisinart food processor has a slicing blade - two in fact - one thick and one thin. I use them in lieu of a mandoline and have been satisfied with the results in every day use.
no fear of slicing fingers and it's "adequate" for my needs.
What is the best store bought salad dressing?
I make my own - saves a lot of money - no waste and I can adjust the type to fit the rest of the meal. Bottled dressings seem to go rancid fast and then they are awful!
I have several kinds of vinegar and can vary my "sauce" when I mix it. Use good oil and "taste".
Food processor feedback needed
I have a cuisinart DLC-5 - from France - made by Robotcoupe. It's been running well since the /late 70's-early 80's. One of the first out - love it! I don't tax it since it's so old and I like it so much.
I don't think they make them in France anymore.
I bought a bigger Kitchen-Aid - it's ok, but not like my old friend that sits on the counter and not in the cupboard.
Gadgets: The Apple Peeler/Corer
This is not a really NEW invention. My grandmother had one exactly like it iver 50 years ago. Works well and it's fun to crank it when you're having to stand on a stool to reach the cutting board..
No Soup For You - Favorite Soups!
Potato Soup like my grandmother made. She taught me well.
I also like French Onion and make it often - especially when I have sweet onions.
I also like lentils and almost any cream of...... but, especially asparagus and cauliflower.
Weekend Cook and Tell: Unsung Heros of the Kitchen
Carmelize onions slowly and when they have completely turned color add sliced mushrooms and cook until the mushrooms release juice and turn color as well. Salt and pepper, of course.
Cook the Book: 'What We Eat When We Eat Alone'
I like oyster stew - quick and comforting. - a small tin of oysters is just enough for a dinner with salad on the side and, hopefilly, one always has milk, butter and worcestershire sauce.
What would you make with 2 pounds of lobster meat?
Dinner for someone else...but not for me, cuz I just don't like the stuff.
Lobster pot pie
Corn Cream:
3 ears of corn, kernels scraped off
2 cups chicken stock
3 cups cream, room temp
3 cloves garlic, minced
2 shallots, minced
Blond roux
In medium pot over medium heat cook garlic and shallot in oil until translucent. Add 2 Tbsp roux. Add corn, corn cobs, and whisk in chicken stock. Simmer for 10-15 minutes. Remove cobs. Whisk in heavy cream, cook and reduce until sauce coats the back of a spoon. Puree sauce in a blender until smooth, strain through a chinois. Season to taste with salt and pepper.
Dice parsnip, chop asparagus, dice carrot. Bring pot of water to a boil and blanch asparagus. Same pot, add parsnip and carrot with a drizzle of honey and blanch.
Saute whole pearl onions in oil and butter until nearly cooked through.
Slice shitake mushrooms.
Throw everything (including chopped lobster meat) into individual ramekins, or one large casserole dish. Top with puff pastry.
Bake at 350 for 15-20 minutes.
What would you make with 2 pounds of lobster meat?
I'd make a little Lobster Pig.
Recipe: Hot drawn butter, squeeze of lemon, ME. :-)
What would you make with 2 pounds of lobster meat?
EEK! I would eat some just nice and clean with a little lemon and maybe some melted butter, perhaps a gigantor lobster roll, and if yer willing... what about the French Laundry lobster mac & cheese!!!! Nomnom >
What would you make with 2 pounds of lobster meat?
lobster bisque?
What would you make with 2 pounds of lobster meat?
Verdict is still out, but apparently word is also out because the guest list keeps growing!
What would you make with 2 pounds of lobster meat?
This thread is so delicious and comforting I want to turn it into a sauce and cover myself in it!
What would you make with 2 pounds of lobster meat?
A whole platter of Maine-style lobster rolls...yum!
What would you make with 2 pounds of lobster meat?
i would just pile it high into a buttered and grilled roll, no mayo , no lettuce , just naked.
What would you make with 2 pounds of lobster meat?
A fatter and more satisfied me.
French in a Flash: Chouquettes
This looks great! It reminds me of zeppoles. I'm definitely going to try this out!
French in a Flash: Chouquettes
@droostring, mmmm... blue cheese.... lovely!
French in a Flash: Chouquettes
I absolutely love well made choquettes. I look forward to trying out this recipe soon!
Creeping curry paste and soy sauce
Clearly, now that we know that vinegar has joined the escape plot, we need to investigate this phenomenon more thoroughly. Are our condiments acting in unison? Is this an evolutionary step toward eventual freedom? Seriously, I really would like to know how the curry paste in particular (no label at the neck, no bits stuck at the top of the jar) morphs to the outside. I will continue to explore, and reveal all once it is discovered.
Creeping curry paste and soy sauce
My balsamic vinegar does this. So nice how I then have to unglue it from the surface on which it sits, as it goes "SCLURPHH."
Creeping curry paste and soy sauce
@Likeswords - lol! Great description of the curry paste creeping out of the jar like the Blob.
I have not had this problem with curry paste, but definitely with things like soy sauce and vinegar. My theory is that it collects in the label at the neck of the bottle after it's poured. So I take the label off when I open it now.
Creeping curry paste and soy sauce
I keep the curry paste in the refrigerator consistently after opening. This has happened to me with a couple of brands. It's just plain weird.
I keep the soy sauce in the cupboard. I have tried rinsing the top of the soy sauce bottle after use, to no avail. Maybe I should wipe it instead - I'll try that.
Creeping curry paste and soy sauce
The soy sauce does that when it's not poured cleanly, which is easy to do because to pour cleanly, you have to darn near invert the bottle what with that stupid plastic shaker, and bottle inversion makes your food conspicuously salty. So it adheres to the top and sides of the bottle, and then collects on the inside of the cap when you screw the top back on. After a few uses, the accumulated liquid inside the cap threads (some dried, some not) is squeezed out by the action of replacing the cap, whence it drips down the side of the bottle.
My solution - wipe down the top of the bottle with a wet paper towel before screwing on the cap. And because I refill soy sauce bottles from the giant gallon jugs, I also clean the plastic shaker and cap whenever I do.
Creeping curry paste and soy sauce
Have never had this happen. Do you have a lot of temperature variation in your house? Or do you routinely keep these items in the fridge and then leave them outside for a while? I'm wondering if you end up with a pressure differential between caused by the air in the bottle/jar warming up and forcing the contents out.
What do you use maple syrup for?
Ciao. Thought I'd report back after 2 experiments:
1) A Sazerac with maple syrup instead of simple syrup. Oh yeah!!! Gave the drink more complexity and a more subtle roundness. Could be a new favorite. We cut the maple syrup back by 1/2 and then brought it up to the full measure (same qty as you would use of simple syrup) because the maple was not that cloyingly sweet as we had expected. Truly excellent.
2) A maple/bourbon glazed roasted quail. The glaze was the syrup, a shot of bourbon, a chili pepper, Viet Namese cinnamon (very fragrant), cloves, nutmeg and grains of paradise. Outstanding! Finger licking divine.
And yes, we sipped some straight. It is like a cordial.
AND I got a whole lesson on the Grade A/B thing and they agree with everything you've said Lemonfair.
Thanks!
P.S. No pancakes or waffles in Italy...it's against the breakfast code which states that breakfast can be no more than a cappucino and a cornetto (cigarettes used to be required, they are now optional)
Cook the Book: 'The Pioneer Woman Cooks'
Hard to choose. I started out in food blog land with I Was Just Hungry.
Cook the Book: 'The Pioneer Woman Cooks'
Thank you for participating, and congratulations to our winners:
nmallory
RossS
merckurybubbles
Sharon H.
wwe11
Winners have been notified by email and also appear on our Contest Winners page.
Cook the Book: 'The Pioneer Woman Cooks'
Divine Caroline is one of my favs
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I like russets for potato soup and I, personally, would peel them.. It's not all that time consuming and would give you a better. and more traditional, soup consistency.
Freezing is a chancy thing with a cream soup - tends to come out with a yucky texture and separates
With proper refrigeration, it should keep just fine. I often make potato soup on the weekend and take portions for lunch later in the week. It keeps well. Julia has a nice section on it in "Mastering the Art of French Cooking.