jat
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Posts posted by jat
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I had prime rib tonight and it was very tender, I got "prime" prime rib.
I'm not sure if there is a better method, I'm looking for advice. I got a
convection oven this week, is also has a broiler. So I broiled it first for a sear,
then one hour with the convection oven at 350. Could I go at a lower
temperature for longer? I plan on many roasts and want to get the best
maximum results possible and it's my first convection oven. Thank you.
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Thank you Jackal. Alot of detailed information. Your classes areso GREAT it looks like I will be needing more ink on my printer! I watch my
carbs too, and use mostly celery root. But I will try to incorporate some of
the potato ideas to celery root. I saw a demonstration on t.v. with using
a potatoe ricer, (I have one) and they recommended putting the potatos
through the ricer TWICE for the most tender potatoes, have you tried this?
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Lovebenton0, Hi I'm making your chowder this week. I've never had cheddar
with fish, so this is unusual for me. (see my Colorado Chile Verde recipe posted), I
do love cheddar. A new soup to try, thanks.
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Do you need a butternut squash soup recipe? I have a good one.
E-mail me and I'll send it if you like.
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Lovebenton, aka Judith, question about scallops and sharp cheddar, why does
it work so well?
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All the above! Do you have a fondue set? Beautiful crystal wine glasses and
goblets. Cuisinart (I go through them alot!). A large clay pot, my favorite chinois!
Knives, a set of steake knives, with stainless butt that you can monogram. The
right pan for risotto, special whisks- I have one for my grill cast iron pan. Also
Sur la Table had a nice cherry wood salade bowl serving set with tongs, with a
wood stand included for $99. I'm getting it as a gift for someone.
I'll leave room for others.. -
I had some incredible heirloom tomatoes last night. Try a simple combination
of rasberry vinaigrette with hazelnut oil, and herb, all a good combo.
For dessert: Best tasting blueberries with simple cream: heavy whipping cream,
vanilla paste, and sweetener. Just a couple ingredients make it. I've got tons of these, and will continue to post.
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Dankphishin, I love to try new soups. Your mouloukhia sounds interesting. What
is "green jews mallow"? Can you post the recipe or e-mail it by any chance?
Thank you.
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Since I'm relatively new here, I didn't want to sound like a food snob, but when I
went to S.F. restaurants, it was good, but not outstanding. I think in part due
to the chef's tasting menu. You are full at the end of the meal, but I feel you are
given a piece of food on the plate There should be a spectacular presentation, there is
none. The color of sauces, swirls and designs and dimension. Food as art. There
should be incredible bursts of flavor, there is none. It should be perfectly prepared
for just one piece of food- it isn't. Unusual ingredients, or just meltingly good.
Each bite should be ummmmm. What do you think is the problem? Are they trying
new things and not getting it right? I'm glad you enjoyed the dessert. Sometimes
you go out to eat just for the dessert if it's that good. And when the food doesn't
taste as good, usually its a new chef?
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Ruth, Unless she's cooking for alot of people, and she's serious about true
Mexican cooking, with great flavor, I would only do them by hand. No 2 tortillas
are alike, like snowflakes. I make mine, and would be happy to share the
recipe and technique! Maybe we should do a cooking demonstration! I'll look up
a recipe for you and post it in the next few days. My husband is Mexican, and his
mom's cooking is unparalled.
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Anyone tried Youri Dolgoruki from Moskow? Vodka and champagne, two of my
favorites, decadence.
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thanks jeff for a great display of the food, so I could relive the experience. I really liked the quiet
atmosphere where you could speak normally- I found relaxing, sorry about your
intro. I found everyone there exceptionally warm and friendly and I would recommend
the restaurant as well. I also got the 36 in. pillow for my back, which I recommend
for the long evening. Where else did you go eat? You could not have described
each sampling more perfectly! Thank you.
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Hi Mr. Cutlets,
How do I make the BEST prime rib that anyone's ever tasted? How do I get the best
cut and the best meat? Any tips you can offer.
Thanks a million!! jat
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Colorado Chile Verde
This is very filling. It is great served with Tilamook
cheddar cheese, raw onions, sour cream, and tortillas.
It could pass as a meal with 2 bowls. I cook it in the
p.m. and put all the ingredients in the crock pot, and
it's ready for lunch.
Ingredients:
pork 1.25 lbs. or 20 ounces
chicken breast .63 lbs to 1 lb.
onions .88 lbs or 14 ounces
fresh pascilla chiles .86 lbd. or 14 oz.
tomatillos .88 (or less) 10-14 oz.
diced tomatoes can, 12 oz.
water 32 oz.
garlic 1 oz.
oregano .5 oz
cumin start .5 oz and ADD alot more at end
chile powder .5 oz. and ADD alot more at end to taste
beer 3 oz.
salt .63 oz
METHOD:
Cube meat into bite sized pieces. Cut poblano chiles into
bite sized pieces. Slice tomatillos into fine slices and
cut in half.
1. Add garlic, saute in oil. I usually do the meat first,
add to pot, then chiles and onions, diced. Add to pot.
2. Combine cumin and chile powder to beer, add to pot.
3. Combine oregano and water, add to pot.
Finish: I also add TOMATO PASTE, and fine tune seasonings
at the end.
NOTE: Wear gloves, and do not touch eyes with hands when
cutting the chiles.
Keywords: Soup, Easy, Mexican
( RG747 )
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Colorado Chile Verde
This is very filling. It is great served with Tilamook
cheddar cheese, raw onions, sour cream, and tortillas.
It could pass as a meal with 2 bowls. I cook it in the
p.m. and put all the ingredients in the crock pot, and
it's ready for lunch.
Ingredients:
pork 1.25 lbs. or 20 ounces
chicken breast .63 lbs to 1 lb.
onions .88 lbs or 14 ounces
fresh pascilla chiles .86 lbd. or 14 oz.
tomatillos .88 (or less) 10-14 oz.
diced tomatoes can, 12 oz.
water 32 oz.
garlic 1 oz.
oregano .5 oz
cumin start .5 oz and ADD alot more at end
chile powder .5 oz. and ADD alot more at end to taste
beer 3 oz.
salt .63 oz
METHOD:
Cube meat into bite sized pieces. Cut poblano chiles into
bite sized pieces. Slice tomatillos into fine slices and
cut in half.
1. Add garlic, saute in oil. I usually do the meat first,
add to pot, then chiles and onions, diced. Add to pot.
2. Combine cumin and chile powder to beer, add to pot.
3. Combine oregano and water, add to pot.
Finish: I also add TOMATO PASTE, and fine tune seasonings
at the end.
NOTE: Wear gloves, and do not touch eyes with hands when
cutting the chiles.
Keywords: Soup, Easy, Mexican
( RG747 )
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Those delicious Italien Amarette di Saronno cookies.. You take thewrapper, and light a match, and "blastoff" it orbits into space. Have you done it?
Roll the square wrapper into a tube and ignite.
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Warm Chocolate Cake with Molten Center
Instead of the typically sweet rasberry sauce, try this
blueberry-strawberry sauce. It is a beautiful color, and
a great combination of flavors.
Serve the cake warm.
Ingredients for Sauce:
1 basket of strawberries
1 basket of blueberries
1 cup of water
1/4 cup of sugar
1 star anise
1/2 vanilla bean scrapings
In food processor mix strawberries, blueberries, water,
well. 2 MINUTES
Put in saucepan with sugar, anise, and bean and
cook on low. 5 min. or so. Remove star anise and bean.
CHOCOLATE CAKE FONDANT:
7 ounces bittersweet chocolate
5 ounces butter
4 ounces granulated sugar
4 whole eggs
1 ounce all purpose flour, sifted
In bain marie, over hot water, put butter, chocolate,
and sugar. Simmer, not a boil. Rub butter in little
individual dishes, then flour lightly. Coffee cups can
be used. Make sure there is NO excess flour in cups.
Oven temp. is 400 degrees. Put on baking sheet.
Mixing: Mix when ingredients start melting. It's o.k.
if all the butter is not melted. Take off stove. Add
eggs one by one when it's not too hot, and break the
egg yolk so it blends well. Add flour little by little
so there are no lumps with a sifter spoon. Take cup and
tap on table to settle the cake batter. And pour 3/4
of the way. Bake for 8 min. at 400 degrees.
Keywords: Easy, Chocolate, Dessert
( RG745 )
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Warm Chocolate Cake with Molten Center
Instead of the typically sweet rasberry sauce, try this
blueberry-strawberry sauce. It is a beautiful color, and
a great combination of flavors.
Serve the cake warm.
Ingredients for Sauce:
1 basket of strawberries
1 basket of blueberries
1 cup of water
1/4 cup of sugar
1 star anise
1/2 vanilla bean scrapings
In food processor mix strawberries, blueberries, water,
well. 2 MINUTES
Put in saucepan with sugar, anise, and bean and
cook on low. 5 min. or so. Remove star anise and bean.
CHOCOLATE CAKE FONDANT:
7 ounces bittersweet chocolate
5 ounces butter
4 ounces granulated sugar
4 whole eggs
1 ounce all purpose flour, sifted
In bain marie, over hot water, put butter, chocolate,
and sugar. Simmer, not a boil. Rub butter in little
individual dishes, then flour lightly. Coffee cups can
be used. Make sure there is NO excess flour in cups.
Oven temp. is 400 degrees. Put on baking sheet.
Mixing: Mix when ingredients start melting. It's o.k.
if all the butter is not melted. Take off stove. Add
eggs one by one when it's not too hot, and break the
egg yolk so it blends well. Add flour little by little
so there are no lumps with a sifter spoon. Take cup and
tap on table to settle the cake batter. And pour 3/4
of the way. Bake for 8 min. at 400 degrees.
Keywords: Easy, Chocolate, Dessert
( RG745 )
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Not exactly dining with friends, but usually were eating at theinopportune time while an autopsy is taking place on CSI.
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Homemade Soups I make: Colorado chile verde, lobster bisque, goat cheese,
roasted corn (posted), butternut squash, gazpacho, egg drop, cioppino, tortilla,
french onion, potato/celery root, tortilla, fruit soups. etc.
I think I will post the colorado chile verde. (no beans) It is really an
entire meal when you serve it with tortillas, tillamook cheddar cheese, onions,
sour cream. Enjoy.. I'll post it in a couple of days.
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We have a cabin in Paradise. We count the falling stars, go looking for crawdads behind the house in a stream, take walks, have our "secret" outdoor hot tub 75 degrees plus at night in the summer, hidden in the rocks, go fishing for trout, have deer visiting every morning, (have pictures of my cat Snagels and the deer touching noses) and will take my cast iron pan, a bag of groceries, and cook outside in a closed park site. And the sun is always shining when the fog is in downtown. Life is good. Only 30 min. from the city, but it's all Los Padres National Forest land. Then we'll drive up the street in our Bronco, and park in a stream, and my husband will scare me with his flashlight in his mouth, "I'm the Lepricon" story. There are wild pumas and gigantic bear, by the park dumpsters. And we are very grateful and say a prayer of thanks.
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When the chocolate mood strikes, I make the chocolate cake withslightly molten center, and serve it with a strawberry-blueberry sauce.
Again anyone who wants it, I'll post it on the recipes. This is from scratch and
you can serve it in individual portions.
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My aunt Helen's Sherry Wine Cake. It's been in the family for over 40
years. She's passed away, and I'VE added double the sherry!
It's yours if anyone wants it. It takes 5 min. to mix and assemble. Easy. But it
tastes so rich and elegant.
Tea vs coffee drinkers
in Coffee & Tea
Posted
I drink both, but primarily tea, I find more relaxing. I do get this coffee
called Passion Cafe. It's organic, and they have unusual flavors, licorice,
hot spice, my favorite is called the Napoleon Blend, chocolate and
lavender, and I DO think it's an aphrodisiac! Best coffee I've ever had.
If anyone is interested I have the owners phone number. He sent me 6
bags of different flavored beans. No wonder I'm on the web so late.