jat
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Posts posted by jat
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I have to have a steak once a week. I get only the best prime, heavily
marbeled rib eye. I only use my cast iron with ridges for the sear lines.
But my secret is instead of SALT, use Tony Chachere's Creole seasoning, it
gives it that little boink.
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Yerba Mate. It is supposed to give you alot of energy. I have triedboth the loose tea and the bags. The problem is that it can really STAIN
the teeth. It's one of the worst stain offenders I've ever seen, (as a dental
hygienist) so I don't drink it.
I also love the BENGAL SPICE and the Yogi DETOX. I got hookedon the detox, must get some this month.
Some new teas to try! (bolero. morning dew, and carnival, I will order).
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Another tea is a blackberry tea I've had that comes loose from England.
You would think you were eating a pie. Scrumptous.
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I used to go to the Tea House after a concert and enjoyed their
Hindu Chai. It was simply Darjeeling tea, milk, ginger powder, a
little cinnamon and honey. Very enjoyable.
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I have several favorites. I'll start with Camomile. I buy a bouquet
at the farmers market and leave it on the dining table while I sip.
Chamomile is very relaxi
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Spaghettti, Very nice tea for two. I suppose over the years I have developed
a feet up on the couch position...
What have been your favorite teas in your tasting. (tea bags excluded) Also
you have a pretty avatar if that's you.
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For the aches and pains, try Oscillococcinum at the Health Food Stores. I
have only had the flu once, and this took away all the symptoms.
Hope everyone is back on their feet soon. I'm definately cooking at home
this season. The flu hasn't hit here yet.
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Jackal, This is better than a Gourmet Travel Log!
Really LOVE your post.
Does Jill cook with you?
The garlic herb soup sounds fantastic.
What is your culinary background?
PLEASE keep the pictures coming.
I hope you can keep this post all year. It is very unique to see a
different way of life. THANKS
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When I'm traveling I look at the restaurants on the web. I look at the
lighting and the comfort of the seats. Then I look at the menu to see if there's
something we would order. You can get a very good feel by talking with the
receptionist.
Here in Ssanta Barbara, I only eat at a few places and I've tried them all.
Our favorite sushi, Azuma, was recently purchased and instead of Oriental music
it's loud Rap music. WHen we drive by there is NOONE in the restaurant.
And restaurants wonder why they aren't busy. It's not the economy.
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My husband loves nouget cookies. Does anyone know of a good source or
have a great recipe? Thanks.
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I am really not a cookie person. But I do love crisp macaroons and crisp
ginger snaps. A co-worker used to have a bakery and she brings something
new in every week. They all are great. I asked her for her Strasbourg
cookie. They are similar to the Milano with chocolate. The Strasbourg cookie
is a white cookie that looks a little wider than the milano, and half of it is
dipped in chocolate.
Let me find it and I'll post it on the reicpes.
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I want to do a pumpkin creme fraiche this month. Let's call it a pudding.
1 can 15 oz. of pumkin puree
3/4 cup firmly packed light-brown sugar
8 oz. creme fraiche (preferable home made)
2 large eggs
1 t. ground ginger
1/4 t. fresh nutmeg
1/4 t. salt
1/8 t. ground cloves
In a bowl, whisk the ingredients until smooth. Pass through a fine sieve, discard
solids. You CAN pour this into your favorite pie crust, bake until fillling is set,
about 40 min. maximum and let cool. Transfer to your favorite dish.
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Strasbourg Cookie
My coworker Ruth, owned a bakery, and she brings in
excellent desserts every week. This is her Strasbourg
cookie. It's similar to the Milano with chocolate.
It's denser than the milano, which is lighter. I like
the taste of both of these cookies.
Ingredients:
2 cups of unsifted flour. (Use unbleached flour only)
1/2 cup cornstarch
1/2 cup confec. sugar
7/8 cup butter room temp
2 t. lemon juice
1 t. vanilla extract
In medium bowl, stir first 3 ingredients. Set aside. In
large bowl, beat the butter smooth. Add lemon juice and
vanilla extract. Beat in flour mixture until a smooth dough
forms. Refridgerate 1 hr.
(Wrap in wax paper or plastic wrap)
Shape into 1 in. balls, place 1" apart on an ungreased cookie sheet; flatten cookie with a cookie stamp or a
floured fork. Bake 375 degrees for 8 min. Remove to rack to cool.
Slowly melt 6 oz. chocolate and 2 T. crisco over low heat.
Stir several times. Dip 1/2 of cookie into the melted
chocolate and place in a wax paper covered cookie sheet or
large platter. (Take your time because the cookies break
easily). Set the cookies in the fridge for a few min.
until the chocolate is firm. Peel off the paper as you
carefully lift the cookie and place them in an airtight
container. Enjoy.
Keywords: Easy, Dessert
( RG781 )
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Strasbourg Cookie
My coworker Ruth, owned a bakery, and she brings in
excellent desserts every week. This is her Strasbourg
cookie. It's similar to the Milano with chocolate.
It's denser than the milano, which is lighter. I like
the taste of both of these cookies.
Ingredients:
2 cups of unsifted flour. (Use unbleached flour only)
1/2 cup cornstarch
1/2 cup confec. sugar
7/8 cup butter room temp
2 t. lemon juice
1 t. vanilla extract
In medium bowl, stir first 3 ingredients. Set aside. In
large bowl, beat the butter smooth. Add lemon juice and
vanilla extract. Beat in flour mixture until a smooth dough
forms. Refridgerate 1 hr.
(Wrap in wax paper or plastic wrap)
Shape into 1 in. balls, place 1" apart on an ungreased cookie sheet; flatten cookie with a cookie stamp or a
floured fork. Bake 375 degrees for 8 min. Remove to rack to cool.
Slowly melt 6 oz. chocolate and 2 T. crisco over low heat.
Stir several times. Dip 1/2 of cookie into the melted
chocolate and place in a wax paper covered cookie sheet or
large platter. (Take your time because the cookies break
easily). Set the cookies in the fridge for a few min.
until the chocolate is firm. Peel off the paper as you
carefully lift the cookie and place them in an airtight
container. Enjoy.
Keywords: Easy, Dessert
( RG781 )
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When eggnog hits the stores I make eggnog french toast. It
carmelizes. Maybe I'll make some this weekend. (I celebrate every day so
have no traditions, I go by mood.)
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The chocolate suckers and dark molasses chips. (I'm the one who
cuts a piece off of several of the chocolates in the office lounge..)
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What an absolutely outstanding evening, I'm going next year, no
reservations about going at all. What is the best place to stay in the area?
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Sunflower seeds. My mouth feels like a birdcage afterwards. Okay guys, don't
ask if I've licked a birdcage..No.
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Close friends of mine own the Santa Barbara Roasting Company, I like
the passionfruit or mango tea in the summertime. Right now for bagged tea,
I drink alot of BIJA Healing Teas, Certified Organic Double Ginger. Tastes like
home brew. Their web is www.florahealth.com or I'll send you a bag
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Slkinsey, It's a little punishing to be reading about food after EVERYTHING I've
eaten this week! Your lemon thyme sorbet sounds nice and light. Did you
purchase it, or do you have a recipe to share? Can I swap you my frozen
chocolate mousse? Or creme brulee in caramel wafers? Thanks, jat
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Thanks to Susan, I've tried 6 yunnan teas. My favorite hands down
is the Silk Roads, Yunnan gold, high grade. Even the last drop of
the bottom of the pot was like honey, no bitterness.
Here's the list:
1. Silk roads, yunnan gold, high grade
2. Imperial tea court, Imperial yunnan gold
3. Rishi, Organic golden needle
4. Rishi, organic golden yunnan
5. Special teas, royal golden yunnan
6. In pursuit of tea, Royal yunnan
Back to marathon videos!
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See the Williams Sonoma Holiday Issue, p.17 I got it in the mail last week.
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My favorite part of the meal at the Fifth Floor in S.F. was the poached pear
in a Riesling Sabayon sauce. Simple but tasty. It was served with a palmetto
cookie. The aroma was beautiful.
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Wood and Bud, thanks for great advice, I wanted lower temp.
Let me know when you can join!
Cooking in cast iron
in Cooking
Posted
col clink, how do you do your finishing sauce? Thanks.