Jump to content


participating member
  • Content Count

  • Joined

  • Last visited

Posts posted by Priscilla

  1. She sounds crazy scary and cool. The book is full of stern warnings. In the aubergine recipe, she warns not to refrigerate the cooked aubergine, but I totally did. Please don't tell.

    Crazy scary and cool perfectly sums up how I've always thought of Marcella, too. And this may be my favorite book of hers. Great project. Your use of the reserved eggplant skin is positively inspired.

    I've made the roselline many times... back in what we call The Marcella Years (for me, the 1980s) it was a major triumph. The day I found the one guy in the Italian grocery who would slice the Fontina thin enough, carefully layering paper between each slice for my ease in using later, well, that was a very good day. I remember serving it at a dinner party of all my professors from my master's program, nerve-wracking enough, but Marcella didn't let me down. The professors, not an especially charitable group, and not disposed to underestimating their own powers of discernment, were suitably impressed. And Ivan, nervous himself dressing the salad according to Marcella principles that night (and most other nights since), similarly benefited from her uncompromisingness.

    A collateral lesson from Marcella is how being married to a charming fusspot (don't tell Ivan I said that) sharpens one's cooking skills. A lot of her inspiration seems to come from Victor's high standards for proper care and feeding.

    And in re pork for veal -- somewhere in one of her books she orders vitello tonnato in a restaurant and finds that it is pork, not veal, with the tuna sauce, and the restaurateur says he prefers it and she admits it is possibly better. So there you go.

    I've used turkey and pork and chicken in all cutlet preparations, and continue to.

  2. As others have mentioned earlier in this thread, the Costco Balsamic vinegar is delicious!

    The Costco's in my area used to carry another brand of balsamic vinegar that came in a larger bottle. Then it disappeared and the Kirkland brand showed up for about the same price but in a smaller bottle. :hmmm:

    From that point forward I decided to buy my balsamic at Trader Joe's and I can't bring myself to buy the Kirkland brand. I guess I need therapy for holding a grudge agasint Kirlkland. :biggrin:

    The Kirkland brand I bought is a liter -- was there another larger than that? Maybe this is a reintroduction or something.

    But Toliver, don't cut off your nose to spite your face! It's good! And a liter is a LOT!

  3. As others have mentioned earlier in this thread, the Costco Balsamic vinegar is delicious!

    While in the store for the usual salmon fillet and printer cartridges, I bought it for the first time just last week, after all these years NOT buying it, and can now regret not doing so sooner. Very good product.

  4. Last evening very good Italian sausages from the butcher shop that made 'em served w/loads of caramelized onions, excellent Caprese salad w/CA water buffalo mozz, farmer's market tomatoes, basil from the garden. Ciabatta from the French-Japanese baker.

  5. Thank you, Erin... shao hsing I always have, as well as sake, God knows.

    It was your commendation of one of Harumi's books that got me to take a look at them, in fact. Her advance press, at least in the U.S. depicted her inaccurately as overly simplifying or diluting Japanese cooking, when in fact she is quite hard-nosed and trad, which is just how I like it.

    Interesting how cuisines as geographically separate as Vietnamese and Mexican use that Knorr chicken base similarly... I have also known a German very good home cook who used it in that way, as well as her beloved Maggi sauce, which some Asian home cooking does as well, I believe.

  6. Last evening, outside, after a day of semi-gloss painting, and including a neighbor guest who happened by during cocktail hour: NY steaks, delicious farmer's market Romaine and beefsteak tomato salade w/homemade blue-cheese dressing, ciabatta from the Japanese-French baker.

  7. I just got Harumi Kurihara's two English-language books. In them she occasionally calls for "Chinese soup paste," described as a mixture of pork and chicken bases.

    Is this a Japanese product or Chinese? Are there brands that are better than others?

    She seems to use it in small amounts as a seasoning as well as for actual soup broth, which put me in mind of Mexican cooks' adding a touch of granulated chicken base where one might not expect.

    Also: Shoshoku, which she says is Chinese rice wine... is this the same thing as Shao Hsing?

    Any info would be greatly appreciated; I am intrigued by several of her recipes already.

    (edited due to hasty button-pushing)

  8. Yum. Reading all the foregoing sure makes a person want a salad.

    I love our nearly daily salads, or salades as one might say if one has been, as I have, polluted by Sponge Bob's pronunciation.

    Meal accompanying salades are simple affairs dressed (carefully) in the bowl like Marcella Hazan advocated with olive oil of the moment and either vinegar of the moment or citrus if it suggests itself, do not stint on the s & p, esp. the s.

    Sometimes a more formal vinaigrette w/minced shallots and mustard, depending on what it's accompanying. Sometimes homemade creamy types, esp. "Coco's House Dressing," which is a buttermilk/mayonnaise/parmesan trip, again with certain mains.

    Greens vary acc. to what's at the farmer's market, but we strive to have a romaine and a soft variety prepped in the fridge at all times: Insta-Salad as it is called in our house. Insta-Salad, fresh and on the ready, is way greater than the sum of its parts.

  9. Last evening, the same thing that's been on the menu two or three times a week for weeks now, and no pall evinced, or even in sight: Wild sockeye on a very hot griddle, super crispy skin, very moist interior, landed atop fabulous farmer's market salad -- sometimes spring mix, sometimes romaine, or tender redleaf, or merveille de quatre saisons, dressed usually with olive oil-whatever vinegar appeals but occasionally honey-mustard or creamy teriyaki. Cold pink wine; varies, but has consistently been French, this summer. Ciabatta from the Japanese French baker, or in a pinch Lee's Viet baguette.

  10. Just caught up with the onion and the bbq eps... I love that beautiful keywound spit no matter its provenance. I agree that its finding was probably less romantic than Jamie's tongue-in-cheek flight of fancy might have suggested.

    From the onion show the shallot/blue cheese salad was just right. Salads w/a blue cheese component are habitual in our house and I will be doing his variation with the fine fat shallots from my fave farmer's market vendor right quick here.

  11. OK, I made the Tomato Gorgonzola pasta last night, which Pierogi brought to the topic in post #6.

    Just delicious. I had fresh, soft, Stella domestic gorgonzola, which I happen to like a lot, when it is fresh and soft. (This was from the Italian deli where one can get a wedge cut from the big wheel. This same cheese in supermarkets is often old, dry, yellow, ammoniac.) I used brass-die fusilli giganti from the pantry, and added a little grated Parmigiano Reggiano as well, as discussed in other posts regarding this preparation.

    I think adding a hit of Balsamic, a little cream, and a judiciously huge amount of gorgonzola to my regular marinara or other light tomato sauce could about duplicate the flavor profile. I like a recipe that gives me ideas like that.

  12. Everything counts.

    Dave, I bet I have perused that dressing recipe, online and in the book, a hundred times. Must must must make it finally.

    And cornstarch (sometimes potato flour) is what gives Japanese karaage coating its essential crunchewiness. I can so see masa.

  13. Except, as Prasantrin said in her helpful cheese-using-up-hint, I see my way to a little extra cheese.

    I added some parmesan cheese, too. The bleu was still the star (especially because I upped the amount), but I have a heck of a lot of parmesan to get through, so I used it.

    There's no such thing as too much cheese!

    That makes sense flavorwise... Parmesan is definitely the secret weapon ingredient in Marcella Hazan's gorgonzola sauce (not a tomato sauce), a longtime favorite of mine.

    I really have to get some gorgonzola right quick here.

  14. Hi Priscilla and kbjesq,

    Yes, the 2nd blog (which is AMAZING, thank you for finding that, its a new favorite.....) has the recipe as printed in Cuisine at Home.  I personally think changing out the cream for 1% milk would not be a good thing.  There isn't all that much cream, and it lends a body to the sauce that it needs.  Same with using the seasoned canned tomatoes the first link suggested.  I just don't see how that would add much to the flavor, and in general I don't tend to care for those products.  If I want herbs and spices, I'll add them myself, but in this case, I don't think the recipe as written needs much.

    And yeah, sorry kbjesq, it doesn't use a ton of the cheese.....maybe you can just make it REALLY often?!?!?  :wink:

    I also have no use for preseasoned canned tomatoes, Pierogi. Or substituting cream w/1% milk, neither. I'll be glad to make it the original way.

    Except, as Prasantrin said in her helpful cheese-using-up-hint, I see my way to a little extra cheese.

  15. I gotta say, though, if the recipe only requires 1/3 c. of blue cheese, I'm going to have to continue my search for more recipes to use up my stash, or I'll be wearing the other 1.75 lbs of it.

    I had a similar thought about amt. of cheese, except no one has given me a nice wheel to use up. The recipe is for just 12 oz. of pasta rather than a pound, however, so if one were to make a pound's worth one might dispense with an additional oz. or so of cheese.

  16. OK. Was there again today, and there was saffron. Bought it. Looks good.

    Also Mario's new book, Italian Grill, just to keep my Mario catalogue up to date. However leafing through I did see grilled polenta, which is something I would like to make more, and have fall apart less.

  • Create New...