Our Picks
Top content from across the community, hand-picked by us.
Post in Cook-Off 59: Cured, Brined, Smoked and Salted Fish
David Ross posted a post in a topic,
Spiced Copper River Sockeye Gravlax with Aquavit, Spring Asparagus, Capers, Chive Blossoms, Lemon, Olive Oil and Rye Croutons-
Post in Chocdoc and eG friends in LaLa Land
Kerry Beal posted a post in a topic,
We dropped around to our friend Christine's new shop (Milla Chocolates) which had opened today.
She does lovely panned products and one of her signatures is very thin dried orange slices. She sells little jars of them - hard to see in these pictures.
Here are slices incorporated into a bar.
These are the speakers on the wall.
And of course I had to sneak out back a capture a picture of her EZtemper in situ.
She does lovely panned products and one of her signatures is very thin dried orange slices. She sells little jars of them - hard to see in these pictures.
Here are slices incorporated into a bar.
These are the speakers on the wall.
And of course I had to sneak out back a capture a picture of her EZtemper in situ.
Post in Breakfast! 2018
Ann_T posted a post in a topic,
Haven't made Moe poached eggs in a while so that was what he had for breakfast.
Farm fresh eggs.
And the bread was baked last night. Makes the best toast.
Farm fresh eggs.
And the bread was baked last night. Makes the best toast.
Post in Confections! What did we make? (2017 – )
curls posted a post in a topic,
November 2018 chocolates & confections
clockwise from the top left: fig & port, coffee, chocolate malted, pb & j
and in the center: cranberry-orange pâte de fruit
clockwise from the top left: fig & port, coffee, chocolate malted, pb & j
and in the center: cranberry-orange pâte de fruit
Post in Shoot it, catch it, harvest it ...
HungryChris posted a post in a topic,
The clam beds finally opened up yesterday for the first time in months. Low tide was around 10:30 AM and I was there. I went home with a little over 7 dozen, a mixed bag of middle necks and little necks. For the first hour, my only companion was a striper fisherman, but by the time I left there were 2 other clammers.
HC
HC
Making Your Own Condiments
markovitch posted a topic in Cooking,
A while ago, to learn the ins and outs of Horseradish, I began making my own mustard. I have managed some really really good varieties, (one with black mustard seeds, rice-wine vinegar, horseradish and Kabocha squash) and some really god awful ones too. I recall that my grandmother used to make her own ketchup too. it wasn't all that good.
has anyone made their own condiments before?
care to share experiences?
has anyone made their own condiments before?
care to share experiences?
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- 184 replies
Post in Beef Wellington Novice
Dejah posted a post in a topic,
Round one! Need tweaking on the pastry wrapping, etc, but the meat was perfect! Used combination of Gordon Ramsay's and Tyler Florence recipes...
I used a 3 lb tenderloin, middle section.
I left the tenderloin in the fridge uncovered for 2 days, then wrapped it tightly in Saran for another day to make the nice form.
Early this afternoon, I seasoned it then roasted it in the 400F oven for 15 minutes. Cooled in the fridge for an hour or so while I prepared the mushroom duxelles. 2 hours before serving, I covered the tenderloin with the duxelles ( no bacon or prosciutto as we don't care for the flavour on the beef) and the puff pastry. Put it back into the fridge. 45 minutes before eating, I baked the Wellington in a 400F oven for 25 minutes. Rested for 10 minutes, then sliced.
Eaten with roasted baby taters, steamed green beans and carrots, and green peppercorn gravy.
Son and family came up to help eat the supper. Had to laugh at our 6-year-old granddaughter who said, "Gramma! The bread just breaks into little crispy bits in my mouth!"
I used a 3 lb tenderloin, middle section.
I left the tenderloin in the fridge uncovered for 2 days, then wrapped it tightly in Saran for another day to make the nice form.
Early this afternoon, I seasoned it then roasted it in the 400F oven for 15 minutes. Cooled in the fridge for an hour or so while I prepared the mushroom duxelles. 2 hours before serving, I covered the tenderloin with the duxelles ( no bacon or prosciutto as we don't care for the flavour on the beef) and the puff pastry. Put it back into the fridge. 45 minutes before eating, I baked the Wellington in a 400F oven for 25 minutes. Rested for 10 minutes, then sliced.
Eaten with roasted baby taters, steamed green beans and carrots, and green peppercorn gravy.
Son and family came up to help eat the supper. Had to laugh at our 6-year-old granddaughter who said, "Gramma! The bread just breaks into little crispy bits in my mouth!"
Post in The Fruitcake Topic
gfron1 posted a post in a topic,
I cheated and bought a few. I often will buy whoever is said to be the best. Here's the Bien Fait and Robert Lambert.
Post in Chocdoc Susses out Seattle
Kerry Beal posted a post in a topic,
chickory salad
Black sesame noodles
geoduck fried rice
Black sesame noodles
geoduck fried rice
Post in Lunch! What'd ya have? (2018)
BonVivant posted a post in a topic,
Austria meets Scotland.
All from leftover bits (save for the cresses).
Based on the original dish mac and cheese from Switzerland "alpine macaroni".
Apple compote alongside, the way it is served at the source.
I used Comté.
A big "fry-up". Potato puffs.
Smoked herring, hot-smoked salmon bellies, fried assorted fresh roe.
Made the apple sauce myself, always. Grated horseradish in the crème fraîche.
All from leftover bits (save for the cresses).
Based on the original dish mac and cheese from Switzerland "alpine macaroni".
Apple compote alongside, the way it is served at the source.
I used Comté.
A big "fry-up". Potato puffs.
Smoked herring, hot-smoked salmon bellies, fried assorted fresh roe.
Made the apple sauce myself, always. Grated horseradish in the crème fraîche.
Post in Baking with Myhrvold's "Modernist Bread: The Art and Science"
Chris Hennes posted a post in a topic,
Pistachio Butter Sourdough (KM p. 72)
Same as last weekend (I had extra pistachio butter).
Same as last weekend (I had extra pistachio butter).
Post in 2018 Holiday Cooking and Baking
David Ross posted a post in a topic,
One thing I'm changing is the traditional pumpkin pie at Thanksgiving. Over the years there was a feeling among some family and friends that store-bought pumpkin pies were "better." I never complained, but I never felt that way. I've been experimenting with making sugared cranberries the past month, mainly in a cookie recipe. But this week I tried using them as a garnish for a pumpkin pie. The photos don't do it justice. You get a tangy burst of cranberry juice with the sweetness from the sugar. And I think it cuts through some of the richness of the pumpkin pie. But a little slice goes a long way.
Post in What brand/kind of coffee is used in French cafes?
iggiggiggy posted a post in a topic,
Please don't take this the wrong way, I have an acquaintance that lives in Paris, he is Italian, when we visited him years ago, he said this to me:
"France has the best food, but crap coffee. If you want great coffee, go to Italy"
I snickered at his comment for several reasons, but to me, although French coffee is drinkable, it certainly is roasted too 'dark' for my palate.
Hey, it makes it taste consistent though, which is commercially a plus I guess? on the other hand, charbucks seems to roast their beans using a photon torpedo, which explains the cost and the taste.
..or maybe I'm just a coffee snob ha ha ha
THAT SAID though, I noticed similar to @AlaMoi that most 'coffee' in Paris belongs in the espresso spectrum; even those from a Subway 'cafe' vending machine. So high possibility that it's the concentration/strength that the original poster @Orbit is tasting.
"France has the best food, but crap coffee. If you want great coffee, go to Italy"
I snickered at his comment for several reasons, but to me, although French coffee is drinkable, it certainly is roasted too 'dark' for my palate.
Hey, it makes it taste consistent though, which is commercially a plus I guess? on the other hand, charbucks seems to roast their beans using a photon torpedo, which explains the cost and the taste.
..or maybe I'm just a coffee snob ha ha ha
THAT SAID though, I noticed similar to @AlaMoi that most 'coffee' in Paris belongs in the espresso spectrum; even those from a Subway 'cafe' vending machine. So high possibility that it's the concentration/strength that the original poster @Orbit is tasting.
Post in Le Chocdoc Goûte Paris
BonVivant posted a post in a topic,
Hungary is the world's biggest foie gras exporter (to France, specifically). Bulgaria is catching up fast, though.
Get some foie, charcuterie and have a little picnic in your room.
Get some foie, charcuterie and have a little picnic in your room.
Post in High On the Hog: Rob Connolley touts endangered heritage breed on NPR
gfron1 posted a post in a topic,
Ha! Didn't know that made it outside of St Louis. Yep, that's me.
Restaurant flatware thoughts
gfron1 posted a topic in Kitchen Consumer,
I'm in the process of choosing new flatware for my new restaurant. My last restaurant used THIS. I liked the style but it turned out they were too big for many guests, especially women who preferred to use the small fork and spoon. I don't want to make that mistake again. My new place is much higher end and the flatware needs to match. Higher end doesn't mean expensive necessarily, but a stylish design. I'm interested in hearing (or better yet seeing) flatware that you've liked when eating out. Bonus points for contemporary design.
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- 65 replies
Post in 2018 Holiday Cooking and Baking
David Ross posted a post in a topic,
My history in cooking contests is abysmal, but I end up coming out of them with great recipes that I've created. This was my entry in the "Eggland's Best" contest supposedly showing the versatility in using eggs. That's what I interpreted the contest to be. Anyway, this savory little "gougere" is something I plan on doing for the holidays. In this case they were filled with smoked salmon mouse, but any filling will do, sweet or savory.
Samin Nosrat's Salt Fat Acid Heat on Netflix
blue_dolphin posted a topic in Food Media & Arts,
I just enjoyed watching the 4 episodes of Samin Nosrat's Netflix series. It has the same name as her James Beard & IACP award winning cookbook, Salt Fat Acid Heat (some eG comments on that here).
In the book, Samin comes off as the best sort of teacher - part teacher/part cheerleader - who truly wants her students to succeed. The book is info packed and as a result, it reads rather like a textbook. This series adds the colorful food photography that the book lacks and incorporates her warm personality and enthusiasm, though it only conveys a fraction of the book's information.
I may try to re-read the book, with a break after each section to watch the relevant episode.
Recipes from the series will be available online starting Oct 19 at this link, where you can also watch a trailer. I want to try the focaccia recipe, at least.
Some online mentions from Eater:
’Salt, Fat, Acid, Heat’ Is a New Kind of Food TV Show
‘Salt, Fat, Acid, Heat’ Recap: Samin Nosrat Samples the Bounty of Olive Oil and Parmesan in Italy
‘Salt, Fat, Acid, Heat’ Recap: Samin Explores the Wide World of Salt in Japan
‘Salt, Fat, Acid, Heat’ Recap: Samin Heads to Mexico for a Study in Citrus
‘Salt, Fat, Acid, Heat’ Recap: Nosrat Summons Superior Flavors Using the Power of Fire
Food52: How Our New Favorite Netflix Show Is Making Us Better, Smarter Cooks
Bon Appetit: ‘Salt, Fat, Acid, Heat’ Is the New Netflix Series That's Very Much Worth Your Time
Food & Wine: 29 Essential Cooking Tips From Samin Nosrat’s ‘Salt Fat Acid Heat’ on Netflix
In the book, Samin comes off as the best sort of teacher - part teacher/part cheerleader - who truly wants her students to succeed. The book is info packed and as a result, it reads rather like a textbook. This series adds the colorful food photography that the book lacks and incorporates her warm personality and enthusiasm, though it only conveys a fraction of the book's information.
I may try to re-read the book, with a break after each section to watch the relevant episode.
Recipes from the series will be available online starting Oct 19 at this link, where you can also watch a trailer. I want to try the focaccia recipe, at least.
Some online mentions from Eater:
’Salt, Fat, Acid, Heat’ Is a New Kind of Food TV Show
‘Salt, Fat, Acid, Heat’ Recap: Samin Nosrat Samples the Bounty of Olive Oil and Parmesan in Italy
‘Salt, Fat, Acid, Heat’ Recap: Samin Explores the Wide World of Salt in Japan
‘Salt, Fat, Acid, Heat’ Recap: Samin Heads to Mexico for a Study in Citrus
‘Salt, Fat, Acid, Heat’ Recap: Nosrat Summons Superior Flavors Using the Power of Fire
Food52: How Our New Favorite Netflix Show Is Making Us Better, Smarter Cooks
Bon Appetit: ‘Salt, Fat, Acid, Heat’ Is the New Netflix Series That's Very Much Worth Your Time
Food & Wine: 29 Essential Cooking Tips From Samin Nosrat’s ‘Salt Fat Acid Heat’ on Netflix
- 3 replies
Post in eG Cook-Off #80: The Aromatic, Exotic Flavors of Curry
sartoric posted a post in a topic,
Another favourite side is potatoes with dill or shebu aloo.
I cut small potatoes into roughly 1.5 cm cubes, mustard seeds, dried chilli, asafoetida, turmeric, chopped garlic, chopped green chilli, and chopped dill.
Heat some oil, splutter the seeds and dried chilli, chuck in the garlic and green chilli, stir quickly then pile in the potatoes and powders, plus a little salt. Make sure it’s well mixed, lower the heat and pop on a lid. Stir occasionally.
When the potatoes are nearly done, add the dill and mix well.
This is not a saucy dish, so I serve it with one that is. Seen below with fenugreek chicken from the other night, green beans poriyal, chana dal and steamed rice, plus a paratha and a blob of mango pickle.
I cut small potatoes into roughly 1.5 cm cubes, mustard seeds, dried chilli, asafoetida, turmeric, chopped garlic, chopped green chilli, and chopped dill.
Heat some oil, splutter the seeds and dried chilli, chuck in the garlic and green chilli, stir quickly then pile in the potatoes and powders, plus a little salt. Make sure it’s well mixed, lower the heat and pop on a lid. Stir occasionally.
When the potatoes are nearly done, add the dill and mix well.
This is not a saucy dish, so I serve it with one that is. Seen below with fenugreek chicken from the other night, green beans poriyal, chana dal and steamed rice, plus a paratha and a blob of mango pickle.
Crostini/Bruschetta Ideas Needed Please
jvalentino posted a topic in Cooking,
Ok maybe not technically crostini OR bruschetta but...
As a party snack I like to grill some Italian bread slices rub them with some garlic, and top with the usual suspects (pesto, fresh mozz, tapenade etc). I'm trying to think of some new ideas, and any help would be appreciated. I'd like to give 3 choices or so.
I'm making a green salad, homemade bread, spaghetti w/ meatballs, Rao's Lemon Chicken (from the cookbook), roasted potatoes, broccoli, and dessert for about 20.
Palates at the party will run the whole spectrum, so my main concern is that it can be done at least a little ahead of time, and will hold at room temp. FWIW I have some nice organic dried ceci beans, and a large jar of sundried tomatoes.
Thanks,
Jeff
As a party snack I like to grill some Italian bread slices rub them with some garlic, and top with the usual suspects (pesto, fresh mozz, tapenade etc). I'm trying to think of some new ideas, and any help would be appreciated. I'd like to give 3 choices or so.
I'm making a green salad, homemade bread, spaghetti w/ meatballs, Rao's Lemon Chicken (from the cookbook), roasted potatoes, broccoli, and dessert for about 20.
Palates at the party will run the whole spectrum, so my main concern is that it can be done at least a little ahead of time, and will hold at room temp. FWIW I have some nice organic dried ceci beans, and a large jar of sundried tomatoes.
Thanks,
Jeff
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- 42 replies
Post in Dinner 2018
mm84321 posted a post in a topic,
Delicious East Prussian cuisine in Berlin, amazing beet soup and wild hare..
Post in Baking with Myhrvold's "Modernist Bread: The Art and Science"
Chris Hennes posted a post in a topic,
Pistachio Butter Sourdough (KM p. 72)
This starts with a normal batch of sourdough (I used the Modernist variant), to which you add 20% pistachio paste and 20% toasted pistachios. It tastes basically like pistachios (shocking, I know). It would probably be great with a pistachio gianduja spread on top, but I enjoyed it plain or with butter as well. It's a light green color: not too intense, just enough to be unusual.
This starts with a normal batch of sourdough (I used the Modernist variant), to which you add 20% pistachio paste and 20% toasted pistachios. It tastes basically like pistachios (shocking, I know). It would probably be great with a pistachio gianduja spread on top, but I enjoyed it plain or with butter as well. It's a light green color: not too intense, just enough to be unusual.
Post in 2018 Holiday Cooking and Baking
David Ross posted a post in a topic,
One thing I'm changing is the traditional pumpkin pie at Thanksgiving. Over the years there was a feeling among some family and friends that store-bought pumpkin pies were "better." I never complained, but I never felt that way. I've been experimenting with making sugared cranberries the past month, mainly in a cookie recipe. But this week I tried using them as a garnish for a pumpkin pie. The photos don't do it justice. You get a tangy burst of cranberry juice with the sweetness from the sugar. And I think it cuts through some of the richness of the pumpkin pie. But a little slice goes a long way.