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Post in eG Cook-Off #79: Resurrecting and Rethinking Summer Salads, Summer Food’s Unpopular Kid
I went back to refer to my 1913 edition of the Boston Cooking -School Cook Book by Fannie Merritt Farmer and was surprised that many of the salad recipes were similar to what we would prepare and eat this summer.  There are 11 seafood salad recipes, including a sardine salad, 3 different lobster salads and an interesting oyster and grapefruit salad that I think could be quite refreshing on a hot day.  It's very similar to a tomato aspic I make that has the flavors of a bloody mary cocktail.
 
"parboil one and one-half pints oysters, drain, cool and remove tough muscles. Cut three grape fruits in halves, crosswise, remove pulp and drain. Mix oysters with pulp, and season with six tablespoons tomato catsup, four tablespoons grape fruit juice, one tablespoon Worcestershire Sauce, eight drops Tabasco sauce and one-half teaspoon salt.  Refill grape fruits skins with mixture and garnish with curled celery."
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Post in Your Daily Sweets: What Are You Making and Baking? (2017 – )
Butterscotch panna cotta with candied pecans.
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Post in eG Cook-Off #79: Resurrecting and Rethinking Summer Salads, Summer Food’s Unpopular Kid
I've been looking through some of my summer salad photos for some ideas on putting together a new recipe for our Cook-Off and I came across one of my favorites that I came up with last year, green beans with egg salad.  My Mother was always a stickler for bringing any mayonnaise based summer salad along on a picnic, but if it came right out of the kitchen onto the table on the deck, well then that was ok as long as the salad didn't sit in the sun too long.
 
I blanch the beans for just a few minutes in salt water with a spoon of "Fruit-Fresh."  It's mainly used in canning and preserving but I use it for blanching green vegetables to help retain a bright color.  Then I chill the beans until ready to serve.  For my version of egg salad I make my own mayonnaise using Greek olive oil, mustard, fresh oregano and a good amount of lemon juice.  I like the strong flavor of Greek or Spanish olive oils.  Then some finely diced celery, chives and dill relish, fresh dill and celery seeds.  One thing that's not in the photo is a garnish of fried onions.  Yep, the ones out of the can for some crunch and flavor.  The salad is great for one serving or for a larger group, but take my Mother's advice and keep the egg salad chilled!
 
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Post in Trader Joe's Products (2017–)
Three shapes of Italian pasta priced at $2.69/500g pkg.  

I haven't tried them yet, but they look good. I particularly like the look of the little ridges on the orecchiette as it looks like it might help prevent them from nesting together so much.
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Post in eG Cook-Off #79: Resurrecting and Rethinking Summer Salads, Summer Food’s Unpopular Kid
The best salads I've made lately have been from Joshua McFadden's book Six Seasons.  The three summery raw corn salads have all been stellar. He often uses raw vegetables that are more often cooked, as in the Beet Slaw with Pistachios and Raisins that I posted here (recipe is available online at this link) which is kind of a riff on the old classic carrot and raisin salad.  

 
He regularly employs interesting combinations of raw, pickled and cooked vegetables.  A recent example was the String Beans, Pickled Beans, Tomatoes, Cucumbers and Olives on Tonnato that I posted here.
I don't think all the recipes necessarily hew to this cook-off's theme of updating old classic salads but I highly recommend Six Seasons if you're looking for ideas to update something you have in mind.    
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Post in Popsicles
Peach & Buttermilk

Top layer is 2 parts buttermilk, 1 part heavy cream, vanilla extract and a little simple syrup with chunks of fresh peach, bottom layer is roasted peach purée
 
Peach, buttermilk & bourbon

Roasted peaches, roughly blended with the same buttermilk mixture as above plus a little bourbon.
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eG Cook-Off #79: Resurrecting and Rethinking Summer Salads, Summer Food’s Unpopular Kid
The summer salad is often regarded as summer food's unpopular kid.  Sure, potato, pasta and egg salads are the standard bearers of summer salads, yet they seem stuck in a time warp in terms of creativity.

When I was growing up in the 1960's, the only "exotic" summer salad Mother served was a gelatin mold studded with shredded carrots and surrounded by heaps of Miracle Whip dotted with green olives.  We dreaded seeing Mother parade that salad out of the kitchen and put it on the picnic table yet we grudgingly ate it least we disappoint her.
 
Yet we should not ignore the basic elements of the summer salads of yesteryear.  One can easily use the concept of gelatin, fruits, vegetables and seafood into a contemporary and delicious salad that is perfect for the hot days of summer. 
 
Summer salads are well-adapted to a variety of cooking and preparation techniques, from poaching, grilling and roasting, to chilling, preserving and deep-frying.  And a summer salad benefits from a bevy of garnishes, cheese, spices and fresh herbs from the garden.

Let's join in the fun and present our summer salad bowls in eG Cook-Off #79: Resurrecting and Rethinking Summer Salads, Summer Food's Unpopular Kid.
 
(See the complete Cook-Off Index here, https://forums.egullet.org/topic/143994-egullet-recipe-cook-off-index/)
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  • 36 replies

Post in Tequila Cocktails
Infante (Giuseppe Gonzales) with 7 Leguas blanco tequila, lime juice, homemade orgeat. This really brings out the savory/peppery character of this tequila.
 
 

Post in Dinner 2018 (Part 1)
Delectable!
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Post in Dinner 2018 (Part 1)
Salsiccia Fennel Pizza with Caponata Topping
 
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Post in What Are You Preserving, and How Are You Doing It? (2016–)
Second crock of pickles started
 
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Post in Favorite balsamic vinegars
We managed to score a bottle. 
 
Well worth the expense and wait - a teaspoonful of complexity is the best way to describe the taste. Sweet-sharp with notes of oak, black pepper and vanilla. It lingers on your tongue for a few hours.
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Post in Jonathan Gold, LA Times restaurant critic dead at 57
OK well I've calmed down enough to write what I'm feeling. I am Los Angeles born and lived here always and was in the forefront of embracingn the various incredible food cultures and markets. I was a fixture at Grand Central and still remember a geoduk clam siphon giving me a nudge in a Korean fish market in the late 70's.  The day I first read the Counter Intelligence column  by Jonathan Gold in the LA Times was like finding your soul mate. I read his column religiously and was inspired always.  The Pulitzer was just icing on a  King Cake. RIP - your legacy is indescribably huge
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Shrimp and Grits
 Little cooler last night so Shrimp and Grits last night.
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Post in Dining in Bermuda
So I am back in Bermuda for the next couple of weeks, with my family.  We've rented a big old house and so will be cooking more than eating out, but I'll share my restaurant experiences here again.  Yesterday we went to Breezes at Cambridge Beaches, a casual beachside restaurant that is a two minute walk from the house we are staying at this week.  Drinks.  Left to right, a Pims No. 1, a Kamikaze, a Mai Tai, and a Dark and Stormy.
 

 
My nephew with the shellfish allergy chose a club sandwich
 

 
Most people got a fish sandwich on raisin bread with mango chutney and slaw. 
 

 
My brother in law chose a fish wrap
 

 
And my brother chose the pan seared snapper.
 

 
The teens got dessert, a brownie with ice cream
 

 
and a coconut-passionfruit panna cotta
 

 
Sunset from the beach at the house
 
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Post in Best Woks and Outdoor Wok Burners
...and here it is.
 

 
I hope he doesn't burn lunch while playing with his phone.
 
Edited to add:
 
Seems he managed to get off his phone long enough to cook successfully
 
Here are is staff lunch.


 
(Actually that is the next day, and a different member of staff cooked.)
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Post in Gardening: (2016–  )
We had a nice rain overnight so we decided it was a good time to pull most of the onions.  They sure didn't get very big this year.  I guess because it go so hot so early.  Will think about planting earlier next year.........
 

Todays other pickage
 
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Post in Baking with Myhrvold's "Modernist Bread: The Art and Science"
I had pain roustique dough sitting in the fridge for a week.  Work and all. It made a lovely loaf today.
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Post in Cold Noodles--Cook-Off 33
Inspired by the cook/off, we had some cold noodles today. The dressing was based on the 2 cold noodle recipes in eGullet mentioned above. I just mixed tahini, sesame oil, peanutbutter, rice wine vinegar, and sriracha together until it looked and tasted good. Besides that, it's just noodles and cucumber and some sesame seeds. Really lovely.
It did stick together during the hour or so I kept it waiting before dinner. It seems those noodles can go on absorbing dressing forever! I added a splash of cold water just before serving, just to thin everything and make the dish slippery again instead of stodgy.

Post in Popsicles
Made a version of the Peach Melba Popsicles from Smitten Kitchen Everyday.

I've been wanting to make these since they appeared on the Smitten Kitchen blog a couple of years ago and finally got around to it.  <br style="color:#1d2129;font-size:14px;"> I'm not good at softening ice cream - I usually forget about it until it's become entirely liquid - so I used Greek yogurt instead of the called-for vanilla ice cream. I added a little of the simple syrup to the fruit and mixed the rest, along with a little vanilla extract, into the yogurt.
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Post in Your Daily Sweets: What Are You Making and Baking? (2017 – )
Strawberry Eclairs !
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Post in Drinks! 2018
Midnight Prayer
by Brian MacGregor, Jardinière, San Francisco, CA.
1 1/2 oz Gin, G'Vine Floraison (Plymouth Navy Strength) 3/4 oz St. Germain 1 t Crème de Violette dash Regans' orange bitters Stir, strain, up, lemon twist.
 
For those in the "St. Germain makes everything better" camp, this drink will confirm your bias. Its sweet lychee flavor added instant appeal to this sourless Aviation. I've never had the G'Vine gin, but figured the navy strength Plymouth would be closer to the original intentions than the London dry gins I have on hand. I was amazed that high octane of the base spirit (57 proof) was wholly masked by the mix. 
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Post in Bali - up, down, and all around
The next day was perhaps the highlight of our trip.
 
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High hydration dough in a dough sheeter?
Hi all, working on dough recipes for mana'ish for my bar . In the meantime, I got a Doyon dough sheeter to help get the dough very thin. Yesterday we had a training with a mana'ish baker, and they gave us a recipe for a high hydration, high yeast dough - it was definitely well over 60% hydration, and came out super soft. When we tried to run the dough through the sheeter, it didn't really manage to get very thin - would a stiffer dough work better?
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Post in Kitchen Knives: Preferences, Tips, General Care
A few days ago I took delivery of a new New West fillet knife.  Here it is next to my New West 9 inch chef knife:
 

 
 
I have to say the wood handle of the chef knife is much prettier than the fiberglass of the fillet knife.  Sadly the factory supplying the impregnated wood burned down.  Now that I'm looking for it I can't find the quote but I believe New West claims the only people using the same steel and the same handle material were the military.
 
Apparently New West knives are now manufactured in Idaho rather than made by Lamson and Goodnow in Massachusetts.
 
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