bagels & lox
former vancouver girl here, and i just want to say that this thread has me SO homesick. happy eating!
thanks for your advice, guys!
i'm going to do them in a combination of smaller baking dishes - pyrex and ceramic. glad to know that the foil pan is not an option!
good luck tonight, let me know how it goes! i really want those noodles too!
and fwiw, if you are up at the hmart in wheaton, make sure you stop at the jamaican ice cream shop & try the guiness and/or grapenut ice cream!
nommingudon: omgoodness, i was just at hmart in wheaton md this morning looking for THE EXACT SAME THING!!! i didn't see any in the fresh noodle section and did not notice any in the mochi area (mostly sweets). let me know if you find a source...
thanks again, all.
@catboy: i just checked online about making rice in the oven, i think that'll definitely be the way to go.
@lemonfair: yes, i am planning to have all the food prepared and delivered to the home the night before. the reception will follow the service, but i think the plan is to have someone start reheating the curry in the AM (not me, as i will be attending the service) so it is ready by noon.
i will need to leave explicit instructions for the person in charge of reheating and setting up, and wonder if there are any good tips for reheating large casseroles? would something like two hours in a low (250) oven do the trick? i plan to add a little more broth and cover the trays of food with aluminum foil. i'll add fresh cilantro at the end to perk things up a bit.
many many thanks!
thanks for all your amazing advice. very very helpful.
not sure if this counts, but i was in the kitchen section of a "crate & barrel" yesterday and the manager of the store knocked over a huge pile of returns (crockery, hurricane lamps, glass ware etc.). the sound of shattering glassware was absolutely deafening, and then...you could literally hear a pin drop.
i'll never forget the look on this poor woman's face - total rage!
Jerzee: Thanks for the links - I had been through the archives but just wanted a little feedback on the menu at hand.
I'll definitely omit the oranges from the green salad, and I think I'll make pear sorbet for dessert instead of the panna cotta.
Many thanks everyone, many thanks.
Thom Keller's Ad Hoc
4 Quart All Clad Saute Pan
3 Quart Le Creuset Dutch Oven
Subscription to Cook's
Coloring Paste for frosting & Frosting tip set especially for Kids so I can bake & decorate with my girlies
Santa is so sweet!
in a grilled sandwich with fontina, pesto, and tomato
there is a great lamb shank recipe on food52 that includes fennel, celery root, sun-dried tomatoes, and green olives.
i made it last week & it was divine.
pumpkin pie brulee
I use a Dean & Deluca recipe for boneless thighs. Just mix & marinade - sometimes I only get the chicken in there for 20 minutes and it's still delicious.
2 cloves garlic, minced
2 tablespoons soy sauce
2 tablespoons sugar
1/4 cup grated ginger
1/2 cup hoisin sauce
1/4 cup water
Broil thighs skin side up for 7 minutes, flip and broil for another 4, and flip again to crisp up the skin.
@italiancupcake: how did it turn out ?!?!?!?!??!?! i really hope you like the cod as much as we do...
tonight it was just me & my girls. dh went to a baseball game, but i forgot we weren't eating en famille and went ahead and made a shepard's pie. used up our leftover mashed potatoes from weekend dinner party and didn't have to worry about sides because i have protein, carb, & vegetables all in one dish!
@bananamonkey - thanks for the shout out, i'm tickled.
(jealous of your malted milk shakes!)
@italiancupcake: no recipe persay, but it's really super easy.
for the miso broth i just add a cup of really hot water to a tablespoon of white miso paste (you can find tubs of it at whole foods) and let broth come together. slice up two leeks and 8 ounces of shitakes and sautee these in butter & olive oil (sometimes i add a little garlic) until leeks soften and mushrooms begin to brown. reserve these and juices in a separate bowl. wipe out your pan and then coat with olive oil for searing the cod (i did 2, 6 ounce fillets tonight). start with skin side up and sear for 3 - 5 minutes on medium high. flip the fillets so that the skin side is down, then return the leeks, mushrooms, and miso broth into the pan and cover. simmer on medium-low until the fish just starts to break apart. you can add more water, if you would like more "sauce" with your final dish. i also sometimes throw in a tablespoon of butter at the end, to round out the flavors.
the whole thing usually comes together in about 15 - 20 minutes, including prep and cooking, which is perfect for a busy night.
i think it's called "persian rice"?
i sometimes line the bottom of a pot, slick with butter and olive oil, with a layer of thinly sliced potatoes and then steam parboiled rice on top of the potatoes. the bottom gets golden crusty and the rice is tender and fluffy every time.
i like this because it's just a wee bit more special than plain white rice, but it still works as a good background palate for other parts of my menu.
cod fillets seared & then braised in miso broth w/leeks & shitakes
hoping my dd will eat some of the fish tonight, i try and try and try....
thanks everyone for all the constructive comments, especially about internal temperature and cooking time. i really learn a lot from you guys.
i kept the temp at 325 for about 3 hours, and the meat turned out just as I had hoped - tender slices of meat that aren't falling apart in shreds. the marinade was good (though a little too salty) - the cumin really came through.
i have about 1/2 left over from the meal, so i guess everyone enjoyed it. i am so relieved! (as for the rest of the meal, the mashed potatoes were terrible but my plum tart rocked!)
thank you so much, you guys.
well, chiff, it's one o'clock pm where i am, and the roasts just went in...
so i guess i'm screwed, according to your approach.
better find that pizza take out number, because who wants to eat "dry stringy unsauced meat."
thanks everyone for the comments.
First, I'm so glad you & your daughter are home now. I hope you're able to get a hot shower and a good night of sleep. We are "lifers" at the Childrens' hospital here, so I completely understand how food takes on a whole new level of importance in the midst of those bleary hospital days.
The cafeteria pretty much stinks - a lot of fried food & other unhealthy options (though one counter offers food prepared according to weight watchers standards). The stuff they served to the patients is marginally better; fortunately my 3 year old enjoys the saltines, graham crackers, bananas, yoghurt, etc. Wish they could improve the quality of their menu (mainly for parents' sake) but I'll take good medical care over a plate of greasy chicken.
Wishing you all the best in your daughter's recovery.
Not trying to be disrespectful, Jerzee, but I have to disagree with you about the pasta option. I send my 3 1/2 year old to school with pasta at least three times a week - more often than not, it's leftovers from the night before. The list is endless: spaghetti with tomato sauce, shells with peas & small slices of ham, orzo with cherry tomatoes & fresh mozzarella, pinwheels with cheddar cheese sauce...she DEVOURS it all, and it's very neat & tidy lunch. The school even heats up the lunch for her beforehand!
H Mart in Wheaton has good fresh fish, and they just renovated their fish counter so it's not as intimidating for those not accustomed to old school Asian grocery stores!
Would love to hear if anyone can recommend some places in DC proper...
Another vote for Saveur.