Betts
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Posts posted by Betts
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Gourmet - especially since Ruth Reichel took the helm - has everyday food as well as sort of exotic. Very fine photo dept.
Fine cooking - technique based
Cook Illustrated - very technique oriented but can have an annoying style and no pictures
Food and Wine - good all round publication
Martha Stewart Living - not currently fashionable but I have many recipes from its pages and lots of ideas for presentation.
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Andisenji got to it before me but the rotisserie duck was first rate.
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If you are in the LA area - I ate at a cafe in Santa Monica called Cafe Montana (I think that's right) - it was on Montana in the trendy shopping district .
Everything made on premises and OMG wonderful. We had raspberry rhubarb that day. A highly recommended place.
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Try planning each meal and snack with some protein and fat as well as non refined carbohydrates. The additional protein and fat blunt the blood glucose spikes as well as providing satiety. If you are in training are you trying to lose weight or if not, are you getting sufficient calories to replace the sugar calories?
Try to remember that sweets are one of man's most elementary tastes. This is going to take some time to retrain your palate. When too tired, stressed, or hungry the first thing you will crave will be the refined CHO.
Go for 6 or 8 small meals per day to avoid getting too hungry.
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I need to know who I am feeding. If it's a family crisis or bereavement then bring simple food and lots of it - chicken pot pie ( not quite as magnificent as your's Brooks, but good), lasagna or meatloaf and in a disposable container. No one wants to do dishes.
If it is a sick person then it is definitely a low fat soup with meat and vegetables - easy to reheat, nutritious and easy to digest. Chicken noodle soup is the perfect food but beef barley is acceptable.
So what did your mother eat of the amazing list of love? Personally, I was pretty amused at their idea of "post - op" food.
I am pretty sure her surgeon had a few suggestions for immediate care - low sodium, non gas producing foods and then some suggestions for long term diet regarding fat, calories and fiber. -
I'm from Minnesota where wild rice is cheap (relatively speaking) and plentiful - both the canoe harvested and paddy grown.
Given your menu, I'm assuming you already have the rice, so a discussion of the merits of hand harvested vs paddy grown is moot. A mix of wild and conventional rice is a culinary disaster if you try to cook them together - the timing is too dissimilar.
I cook it in chicken stock and water - about 4 parts liquid to 1 part rice. Hand harvested wild rice needs thorough washing and sorting but the paddy grown is very clean. It will take 35-45 minutes to cook on the stove top, 23-24 in a pressure cooker. The rice is done when the grains start to split or "bloom". Overly bloomed is too mushy and under cooked intact grain is unpleasantly tough, chewy and lacks flavor.
BTW - wild rice, mushrooms, onions, and carrots fit together like a hand in a glove.
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My favorite and highly recommended
In bowl of food processor
Pulse
6 cloves garlic
fresh basil leaves - 8-10
Add
1/2 c parmesan
1# butter, softened
grated zest 1/2 lemon
3 dashes Tabasco
few grinds black pepper
Spread on bread, use for sandwiches, baked potatoes, steak
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What a post - thank you.
Do you always make the sweet-hot style or do you sometimes do the savory type? My husband brought me a jar of a German green herb mustard from a trip to Europe and I ate it on everything. I have not seen it here and making my own had never occurred to me.
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Wow, those ducks look nice.
Inspired by this thread I decided to grill-roast a duck, too. I got one at the local oriental market for about $10. (Quick aside: I'm still amazed how they manage to charge less than half what other stores charge for duck) I marinated the duck overnight in a mixture of soy sauce, ginger, miso, honey, and coffee, along with orange, lime, and lemon -- a recipe my wife saw on Food 911. I cooked it on the grill using charcoal briquets for about 1 1/2 hour. I think the temperature at the leg was in 140s, and breast a bit higher.
It was the most moist and tender duck I've ever had. Better than what I've had at very authentic chineese restaurants. I was surprised that the duck wasn't greasy at all. A lot of recipes recommend steaming it for 30-50 min to render the fat. My only quibble with the result was that the skin wasn't crispy like a nice roast chicken.
I will definitely do this again.
undefinedThis was such a success for all of us and I was also amazed that it was $9.00/ duck and such beautiful birds.
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Follow Up Report - the duck was wonderful. I had 2 lovely specimens from the Oriental market, brushed with a soy/ stock/ ginger and herbes d' Provence mix overnight and then spitted. I rigged a drip pan of 2 foil loaf pans stapled together to form a long narrow pan.
We cooked them on a slow fire -300 degrees for 2 hours, occasionally basting with additional marinade. The birds came off at 140 degrees and sat for 30 minutes covered with foil before carving.
I had reserved a 1/2c marinade and mixed that with 1/4 c pomegranate molasses and used this as a drizzle over the carved duck.
Verdict - the luscious quality I had sought and was a total success thanks to the input of all and especially andiesenji.
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I believe it was one of Raichlen's recipes that I got the 170 number. I have 4 pound birds. My husband - engineer to the core- took one look at the ducks and swears that both will not fit on the skewer for the rotisserie. I think we might have to do a BBQ roast style duck rather than rotisserie.
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THANK YOU for the heads up on temp - and foil wrap.
I have 2 beautiful ducks from the Oriental meat market ( butcher laughed when I wanted him to remove the heads but he did it, I can deal with the feet).
I want this to be luscious, succulent duck for our gourmet group.
Here is the menu for Saturday night-
White Gazpacho (eG recipe, this was served at my house for an eG gathering and was a major hit)
Rotisserie Duck
Goat cheese in phyllo tartlettes with greens
Rhubarb poached with Jasmine Tea and ginger/ mascarpone cream
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Use an instant read thermometer to check the temperature when it nears 135 pull the chicken off the grill. It will continue to rise several degrees as it coasts
Is 135 really the temp - I want fall apart tender duck and although I like breasts med. rare if cooked alone but I was thinking along the 170 degree lines.
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I am planning to put a pair (brace?) of ducks on the rotisserie on Saturday and want to be sure they come out well. I have a soy/stock/ginger/lavender marinade and a Weber gas grill.
What has been the experience with controlling fat and flare ups. I was planning a low temp for about 2 hrs. Does this sound right?
A Google search show minimal recipes for rotisserie duck but lots of restaurants offer it.
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At a recent eG get together in Minneapolis, our Spanish attendee served a White Gazpacho that was superb and is now in the eG recipe index. There was a lot of discussion about it on the Heartland board posted under " Another Minneapolis get together"
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I have just arrived back in town from celebrating our anniversary in Los Angeles and we ate well but nothing to compare. However, there was a piece of raspberry rhubarb pie at the Montana Grill that was a revelation.
I am also much in awe of your powers of recollection and the organization in you writing.
Happy Anniversary to you and Marcia.
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Yup - that's my neighborhood.
When I need comfort, I go to the Crossroads Deli on Cedar Lake Road and Co Rd 73. Apart from the Jewish deli - there is an evening steakhouse menu. This restaurant is full breakfast, lunch and dinner and is a real neighborhood place. It has been reviewed multiple times.
I'll try to find out about the Russian deli for you. It is distinctly unfriendly to non Russians by all reports.
Let me give this some thought and I'll try to give you and Karen a heads up.
We went to Istanbul a couple of times last month ( Minnetonka, just west of Ridgedale on the 394 service drive) and they really make their own stuffed grape leaves - big fat fingers not like the Greek ones. Most middle eastern places say they are house made but not so. I'd go back frequently.
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Check out the white gazpacho recently posted on the eG recipe forum. AlexP made it for a Minneapolis gathering and it was a hugh hit.
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In Florida - Stuff a Belly Diner and it's not any better than you can imagine.
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From my French class days -- a double "L" preceded by a vowel is pronounced as a "Y". Think Chantilly as chan -tee-ee. If this is true would'nt it be lee-yea? with equal stress on both syllables?
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Ruth, thank you for posting the recipe.
Re reading this thread made me recall the whole experience and this whole diet thing is looking shaky!
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Biscotti with Sherry or Vin Santo
Fresh orange segments with rosewater and cinnamon
Fresh pear or apple with blue cheese and walnuts
My children's favorite - apple wedges dipped in caramel sauce
Ice cream with a shot of espresso or strong coffee poured over
Sauteed fruit in butter and brown sugar poured over ice cream or pound cake
Zabagione if you want to do something while waiting for the coffee to brew
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Now I know that there are Southerners who are raised on cheese grits but I am a middle aged Canuck transplanted to Minnesota who only tonight first tasted cheese grits.
Who knew cheese grits had the texture of a slightly fallen souffle, an intense cheese savoriness with a moderate hit of cayenne heat? It crossed my mind to take the dish off the buffet and put it right in front of me. Thank goodness I had my back to it!
Is this always the case or was this a sublime experience? If I got cheese grits at a restaurant in the south would I reasonably expect the same thing?
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Chris - thanks for the info. My husband and I are going to have a little R&R in LA (Santa Monica area) and would love the kind of good food, reasonable priced spots that you could suggest. What about ethnic spots?
Hpnotiq
in Spirits & Cocktails
Posted
Yes it's sweet, yes it's a shocking kitschy color and yes I like it. Compared to the martini perversions I've had it is no better, no worse.
I first had it as a sorbet at a French restaurant - that tones the color and rough edges down. It was a big hit with the food professionals at the table that night.
I'm on my second bottle.