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Post in eG Cook-Off #85: Mexican Salsa
David Ross posted a post in a topic,
This is my Roasted Tomatillo Salsa. Sometimes I vary the ratio of tomatillos, adding a few more or less, adding more jalapeno, that sort of thing. The fresh garden cilantro is much more flavorful than the stuff in the grocery store since I just go out back and cut what I need off the cilantro pot on the patio. I peel the skin off the tomatillos and rinse to get off that sticky texture, then on a sheet pan under the broiler to soften and get some charred bits. These tomatillos were more bitter than I like, so I added about a teaspoon of sugar. Served with a prepared pork tamale from the grocery store. They are made by a family business in Utah and are really good, but the local Mexican grocer and cafe wasn't opened yesterday morning when I drove by. Their tamales are made fresh every day of the year. I buy Mexican oregano for this salsa. It's whole leaf oregano with the flowers that is dried. Just rub it and it releases the fragrance. I use it in Italian dishes too because it has a lot of flavor. I prefer charred onions and garlic over raw for this salsa. Everything goes into a blender and then blended to combine. It stays a vivid green color covered and kept in the fridge.
1lb. tomatillos
1 1/2 cups fresh cilantro
1 jalapeno
1/2 yellow onion, charred
4 cloves garlic, charred
1 tsp. sugar as needed
Salt and black pepper
2 tsp. Mexican oregano
1lb. tomatillos
1 1/2 cups fresh cilantro
1 jalapeno
1/2 yellow onion, charred
4 cloves garlic, charred
1 tsp. sugar as needed
Salt and black pepper
2 tsp. Mexican oregano
Post in Your Daily Sweets: What Are You Making and Baking? (2017 – )
shain posted a post in a topic,
Blintzes with cheese and caramelized apples (nutmeg and vanilla, no cinnamon) . Served with walnuts and vanilla ice cream.
Post in Food Funnies
Smithy posted a post in a topic,
I know what they meant, but I think this is very funny advice on how to keep my yogurt fresh.
Post in Best Fishmonger in Vancouver?
ekfc63 posted a post in a topic,
For the best prices its gotta be a chinese seafood market. I go to Hung Win on Gore at Keefer and Yat Ming on Kingsway at Fraser.
Post in Lunch 2020
weinoo posted a post in a topic,
Roasted chicken thigh, warm just-made potato salad, pickled beets - all on greens.
Scones: Crumbly or Spongy?
lizztwozee posted a topic in Pastry & Baking,
Greetings, bakers. I'm baking scones, and trying to get a nice crumbly texture with a firm crust . . . and getting a spongy result. Here's a shot of my not-so-risen blueberry scones, which are bendy and spongy like Wonder Bread . . . hmmmmm. I'm forming them in a large rectangle (probably could go smaller to increase the height of the dough before baking), rather than a circle, and cutting them into bars with a bench scraper. Here's my formula:
17 oz AP flour
2 oz sugar
.6 oz. baking powder
.5 oz. salt
6 oz. very cold butter, cut into pea-sized pieces in the dry ingredients
4 oz. egg
9 oz. very cold milk
5 oz. plain greek full-fat yogurt (or 14 oz. buttermilk)
9 oz. blueberries
Chill for at least 1 hr., form into a 8x15 rectangle, cut into 9 pieces, bake 350 convection for about 18 mins.
My question is if I should increase or decrease the liquid, cut the butter into larger or smaller pieces (I have a little butter leakage with the pea-sized butter), and/or bake at a higher temp. They're not getting very browned, as you can see. The use of yogurt/milk or buttermilk does not seem to make a difference.
Thoughts?
17 oz AP flour
2 oz sugar
.6 oz. baking powder
.5 oz. salt
6 oz. very cold butter, cut into pea-sized pieces in the dry ingredients
4 oz. egg
9 oz. very cold milk
5 oz. plain greek full-fat yogurt (or 14 oz. buttermilk)
9 oz. blueberries
Chill for at least 1 hr., form into a 8x15 rectangle, cut into 9 pieces, bake 350 convection for about 18 mins.
My question is if I should increase or decrease the liquid, cut the butter into larger or smaller pieces (I have a little butter leakage with the pea-sized butter), and/or bake at a higher temp. They're not getting very browned, as you can see. The use of yogurt/milk or buttermilk does not seem to make a difference.
Thoughts?
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- 5 replies
Post in Sunset Magazine and Cookbooks
ElsieD posted a post in a topic,
Here we are, the 1974 edition. Notice the price in the right hand corner - $1.95! I still make some of the recipes.
Post in The Bread Topic (2016–)
Ann_T posted a post in a topic,
@curls, that boule is a real beauty. Love that golden rich colour of the crust.
Started two batches of dough Monday morning. One was a 600g at 80% destined for pizza Monday night and the other a 1000g flour batch at 72%. Both were
made just from discard. The pizza batch had the discard from the white starter with 2g of yeast and the 1000g batch had the discard from the
rye starter discard, along with 2g of yeast.
Made three pizzas on Monday night, plus one small baguette, and left the other batch out of the counter for 17 hours and baked yesterday morning before leaving for work.
Started each loaf off in the steam oven (bread setting) and after 10 minutes moved to the Oster to finish baking.
Baked 8 baguettes in half the time using this method.
Started two batches of dough Monday morning. One was a 600g at 80% destined for pizza Monday night and the other a 1000g flour batch at 72%. Both were
made just from discard. The pizza batch had the discard from the white starter with 2g of yeast and the 1000g batch had the discard from the
rye starter discard, along with 2g of yeast.
Made three pizzas on Monday night, plus one small baguette, and left the other batch out of the counter for 17 hours and baked yesterday morning before leaving for work.
Started each loaf off in the steam oven (bread setting) and after 10 minutes moved to the Oster to finish baking.
Baked 8 baguettes in half the time using this method.
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Post in Your Daily Sweets: What Are You Making and Baking? (2017 – )
shain posted a post in a topic,
Cheesecake with vanilla and lemon zest. Black cherry preserve.
Post in Your Daily Sweets: What Are You Making and Baking? (2017 – )
RWood posted a post in a topic,
I have three sets of the sugar structures made by Innovative Sugarworks, and I watched a couple of their videos on how the recommend using them and attaching a board. I just went by the shape of a T Rex. It took parts from all the sets to get it the shape and secure it. I went to Lowes and they had a scrap piece of thick MDF board they gave me. The weight of that helped keep it from being unbalanced. I used armiture wire to make the arms.
Here are a some photos of the progression.
Here are a some photos of the progression.
Post in Dinner 2020
Duvel posted a post in a topic,
You know pretty much the start of the evening, as I have practiced it last week. Had some friends over, and again Thai-ish it was ...
Starter was a Cherry Old Fashioned (only ingredients presented by yours truly ...)
Rice & shrimp crackers with coriander-pork dip ...
Followed by squid salad ...
The infamous pineapple fried rice in the pineapple (still don‘t know what to do else with it) ...
Chicken satay (not skewered, but with peanut sauce)
Lemongrass beef ...
Shrimps with garlic & coriander root ...
Primary dessert: Mango icecream on coconut milk rice ...
And then the real desserts came in ...
„Glen Els“ - a discontinued whiskey from Lower Saxony, Germany (not to far from my home village)
Hakushu 12 years - a discontinued whiskey from Japan (very far from my hometown, yet my absolute favorite)
Kavalan, Solist series, Vinho barrique, cask strength ...
Chicken skin, fried in its own fat, served with Shichimi Togarashi from the oldest producer in Tokyo (with double orange peel as per my request).
A couple other whiskeys not pictured - I am a very happy Camper tonight 🤗
Starter was a Cherry Old Fashioned (only ingredients presented by yours truly ...)
Rice & shrimp crackers with coriander-pork dip ...
Followed by squid salad ...
The infamous pineapple fried rice in the pineapple (still don‘t know what to do else with it) ...
Chicken satay (not skewered, but with peanut sauce)
Lemongrass beef ...
Shrimps with garlic & coriander root ...
Primary dessert: Mango icecream on coconut milk rice ...
And then the real desserts came in ...
„Glen Els“ - a discontinued whiskey from Lower Saxony, Germany (not to far from my home village)
Hakushu 12 years - a discontinued whiskey from Japan (very far from my hometown, yet my absolute favorite)
Kavalan, Solist series, Vinho barrique, cask strength ...
Chicken skin, fried in its own fat, served with Shichimi Togarashi from the oldest producer in Tokyo (with double orange peel as per my request).
A couple other whiskeys not pictured - I am a very happy Camper tonight 🤗
Post in Dinner 2020
robirdstx posted a post in a topic,
Breaded and Pan Fried Tilapia Fillets ~
Friday Night Fish Tacos!
Friday Night Fish Tacos!
Post in The Bread Topic (2016–)
Franci posted a post in a topic,
Almost looks like the pizza bianca in teglia that I was looking for.
Post in Gardening: (2016– )
gfweb posted a post in a topic,
Our humble garden is growing faster than we can eat. Romaine has formed heads as we've harvested the outer leaves steadily. Arugula (which I've never grown) matures so fast!
Herbs are in planters on the wall.
Herbs are in planters on the wall.
Post in Dinner 2020
Captain posted a post in a topic,
Lamb Barbecoa.
Absolutely delicious and will be doing this again.
4 hours later.
Absolutely delicious and will be doing this again.
4 hours later.
Post in Dinner 2020
liamsaunt posted a post in a topic,
Littleneck clams that were harvested in front of the house (not by us, the harbor we are staying on is a commercial aquaculture site and taking any clams or oysters is prohibited). I steamed them open in clam broth and white wine, and sautéed a bunch of green garlic in butter separately. I added that to the broth after I strained it for sand. Delicious with crusty bread and a lovely arugula salad using arugula and mint dressing that I brought out from my CSA boxes at home.
Post in Your Daily Sweets: What Are You Making and Baking? (2017 – )
shain posted a post in a topic,
Vanilla ice cream with amarena cherry and dark chocolate.
2020 Farmers Markets
heidih posted a topic in Cooking,
Some of the beautiful produce World Central Kitchen has been giving out at NYC farmers markets.
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Mustard Seeds vs. Mustard Powder
Chris Hennes posted a topic in Kitchen Consumer,
With most spices I only keep the whole spice on hand: coriander, fennel, cumin, etc. But looking at my spice rack I see that I have both Colman's powdered mustard and mustard seeds. I never really gave it any thought, I just have both and use them when a recipe calls for one or the other. But is it necessary, or even desirable, to keep powdered mustard? Does it lose its potency faster than the whole seed (as with other spices)? Is it hard to grind because of the tiny, smooth spheres? Do you have both?
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- 8 replies
Post in Pizza Toppings: Simple/Elaborate, Traditional/Unusual
Chris Hennes posted a post in a topic,
Green bell peppers, onions, and jalapeños, given a quick sauté and then put on the same crust as last night, crushed tomatoes, and low-moisture mozzarella.
Post in Dinner 2020
KennethT posted a post in a topic,
First experiment of Cantonese whole steamed fish (striped bass). Definitely worth another shot soon and paired nicely with this 2010 Riesling which had tons of flinty acidity.
ETA: BTW, the fish was steamed in the CSO....
ETA: BTW, the fish was steamed in the CSO....
Post in Cookbooks 2020
weinoo posted a post in a topic,
Here's one I picked up on eBay...
Fun to read and grab some ideas from.
Remember, travel used to be fancy!
Fun to read and grab some ideas from.
Remember, travel used to be fancy!
Cuisinart Combo Steam/Convection Oven (Part 3)
JoNorvelleWalker posted a topic in Kitchen Consumer,
[Hosts' note: this topic is part of an extended conversation that grew too big for our servers to handle efficiently. The discussion continues from here.]
I've been searching for the post @Anna N made awhile back about the CSO tomato tart with the insufficiently caramelized onions. I think it was in this thread but I sure can't find it.
I had half a thought to try the tart for dinner but I've never used frozen puff pastry dough sheets before.
Maybe it's buried in a Manitoulin thread?
I've been searching for the post @Anna N made awhile back about the CSO tomato tart with the insufficiently caramelized onions. I think it was in this thread but I sure can't find it.
I had half a thought to try the tart for dinner but I've never used frozen puff pastry dough sheets before.
Maybe it's buried in a Manitoulin thread?
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- 2,637 replies
Chinese Vegetables Illustrated
liuzhou posted a topic in China: Cooking & Baking,
While there have been other Chinese vegetable topics in the past few of them were illustrated And some which were have lost those images in various "upgrades".
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- 434 replies
How to dip (enrobe) these marshmallows?
JeanneCake posted a topic in Pastry & Baking,
With the current COVID-19 crisis closing things left, right and center; I am taking advantage of the enforced time off to play in the kitchen. I have been obsessed with the different marshmallow offerings from a shop in Chicago and another one in Arizona. So I've long used the recipe from Nightscotsman, adapted slightly to use less gelatin and whipped a few minutes less for a slightly softer marshmallow that's easy to pipe into forms or on tarts....
I'm using the cylinder flexi molds, sprayed; filled half way then I'm sinking a truffle into it and then piping more marshmallow on top. I let it sit overnight then I'm dipping them into coating chocolate. I need a way to make these look neat and because I am by no means a chocolatier, I am asking (begging!) for some assistance in making these look good. I don't know what I don't know so assume you are talking to a complete novice (because you are!) when offering help.
I tried dipping just the bottoms. The tops of them aren't really level so they wobble a bit and the fluid chocolate drips on one or more sides when I'm dipping the bottoms. Then I "glaze" the tops, letting the chocolate run down the sides (I just scrape up the run off and add it to the next batch of coating chocolate I melt.) I try to slide them before the chocolate sets up too much in an effort to minimize how much they stick to the grid.
Some challenges: I don't have any cocoa butter at the moment and am unlikely to get some any time soon given the current situation. (We have a lot of coating chocolate because we use it to dip cheesecake lollipops). I also don't have a finer grid either (if that matters at all).
Am I doing this the wrong way, or approaching it the wrong way?
I'm using the cylinder flexi molds, sprayed; filled half way then I'm sinking a truffle into it and then piping more marshmallow on top. I let it sit overnight then I'm dipping them into coating chocolate. I need a way to make these look neat and because I am by no means a chocolatier, I am asking (begging!) for some assistance in making these look good. I don't know what I don't know so assume you are talking to a complete novice (because you are!) when offering help.
I tried dipping just the bottoms. The tops of them aren't really level so they wobble a bit and the fluid chocolate drips on one or more sides when I'm dipping the bottoms. Then I "glaze" the tops, letting the chocolate run down the sides (I just scrape up the run off and add it to the next batch of coating chocolate I melt.) I try to slide them before the chocolate sets up too much in an effort to minimize how much they stick to the grid.
Some challenges: I don't have any cocoa butter at the moment and am unlikely to get some any time soon given the current situation. (We have a lot of coating chocolate because we use it to dip cheesecake lollipops). I also don't have a finer grid either (if that matters at all).
Am I doing this the wrong way, or approaching it the wrong way?
- 4 replies