ludja
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Posts posted by ludja
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Also, it just hit me why I was thinking of the rabe and ricotta combination. A great pizzeria in Albuquerque called "Farina" has the following pizza which is one of my favorites:
pepe caldo pizza iwth
broccollini, hot pepper, ricotta, caciocavallo
(Caciocavallo tastes similar to aged provolone.)
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The arancini sound good; is there mozzarella inside as well?
Here are a few other recipes I found on the Martha Stewart website:
Spaghettini w Broccoli Rabe Pesto, Calamari and Ligurian Olives
Turnip Hash with Broccoli Rabe (add fried eggs for dinner)
Baked Rigatoni w Sausage Meatballs and Broccoli Rabe
Warm Cranberry Bean Salad w Butternut Squash and Broccoli Rabe
I'm jealous at the great price you have on the broccoli rabe right now. I've never seen that kind of deal on them.
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As I adore broccoli rabe but almost always use it in the one sausage/pasta dish, I'm also curious about other uses.
I thought of other bitter greens (collard, etc) and came up again with the fact that it goes well with pork, as Alcuin mentioned. So, I do think sauteed versions of it would go great with any simply flavored pork dish.
ON a more Italian note, I was thinking it would also go great with ricotta as in a ricotta pie or in a calzone, with or without some type of cured pork (sausage, pancetta, ham, etc). If no pork, then maybe tomatoes/sun dried or fresh or mushrooms would fit well. Here is a broccoli rabe ricotta frittata: http://www.delish.com/recipefinder/broccoli-rabe-ricotta-frittata-recipe-7753?click=recipe_sr
Cruising online, I found some interesting recipes that used walnuts with broccoli rabe which somehow sounds like a great combination.
Linguine with Broccoli Rabe Walnut Pesto http://www.delish.com/recipefinder/linguine-broccoli-rabe-walnut-pesto-recipe
(Here you could make a bunch of pesto without the cheese and freeze it to save some of your bounty for later.) Add the cheese when you thaw and use the pesto later. I bet this would be good with chicken as well.
Broccoli Rabe with Walnuts and Bulghur http://www.epicurious.com/recipes/food/views/Broccoli-Rabe-with-Bulgur-and-Walnuts-241334
Thanks for your question; I want to try some of these other preparations now--including making a Pork Italiano at home so I don't have to wait for one until my next trip to Philly.
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It's great with sausages, sauteed to the point of breaking down, as a pasta sauce - traditionally on orecchiette.
I really like the recipe from LIdia Bastianich: http://www.recipezaar.com/Orecchiette-With-Broccoli-Rabe-and-Sausage-328717
The chicken stock, high quality pecorino or parmigiano reggiano, crushed red pepper and the small amount of butter swirled in at the end are really touches that put it over the top. ONe my favorite top ten dishes! I usually lightly peel the larger stems of the rapini and use all of it then. If you can't get your hands on orecchiette pasta another shape that holds the sauces and bits and pieces well is fusilli. I do love using orecchiette for this dish though; whenever I run across it somewhere I buy it with this dish in mind.
I've made other variations in which I've subbed anchovy or pancetta for the sausage; also very good,
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The Guardian newspaper published this list of the 30 most influential, innovative and, for want of a better word, best, food books of the last 10 years. Although there is a hefty UK bias, what do people think and what did they miss out on?
http://www.guardian.co.uk/lifeandstyle/wordofmouth/2009/dec/23/best-food-books-decade
...
Adam
In case the link goes dead; here are the guardian's choices:
1. McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture by Harold McGee
(Hodder & Stoughton, 2004, £30)
2. Beyond Nose to Tail: A Kind of British Cooking: Part II, by Fergus Henderson and Justin Piers Gellatly
(Bloomsbury, 2007, £17.99)
3. Kitchen Confidential, Anthony Bourdain
(Bloomsbury, 2000, £8.99 in paperback)
4. In Defence of Food, and The Omnivore's Dilemma by Michael Pollan
(Penguin, 2009, £9.99 (new paperback edition) and Bloomsbury, 2006, £7.99 respectively)
5. The River Cottage Meat Book by Hugh Fearnley-Whittingstall
(Hodder & Stoughton, 2004, £30)
6. Thai Food by David Thompson
(Pavillion, 2002, £25)
7. Sichuan Cookery by Fuchsia Dunlop
(Penguin, 2003, £14.99)
8. The Kitchen Diaries: A Year in the Kitchen by Nigel Slater
(Fourth Estate, 2007, £16.99 in paperback)
9. The Moro Cookbook by Sam and Sam Clark
(Ebury, 2003, £17.50)
10. The Big Fat Duck Cook Book by Heston Blumenthal
(Bloomsbury, 2008, £125)
So that's the top 10. The next six were independently nominated by more than one of the panel.
1, British Regional Food: In Search of the Best British Food Today by Mark Hix
(Quadrille, 2008, £14.99)
2. The Taste of Britain by Laura Mason and Catherine Brown
(HarperCollins, 2006, £25)
3. Shopped: the shocking power of Britain's supermarkets by Joanna Blythman
(Harper Perennial, 2005, £7.99 in paperback)
4. European Festival Food and Classic Spanish Cooking by Elisabeth Luard
(Grub Street, 2009, £20 and MQ Publications, 2006, £14.99 respectively)
5. Not on the Label by Felicity Lawrence
(Penguin, 2004, £8.99)
6. Culinary Pleaures by Nicola Humble
(Faber & Faber, 2006, £9.99)
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Any comments on Gallo Blanco at the Clarendon? Looks like great modern-classic Mexican food. http://www.galloblancocafe.com/
Another place that looks fun is Hula's Modern Tiki. (This is an Arizona outpost from the home restaurants in Monterrey and Santa Cruz).
http://www.hulasmoderntiki.com/
Last question is regarding the Metro Brasserie and Bar in Scottsdale. Again, comments online and the menu and drinks look interesting but would be happy to hear about anyone's personal experience.
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We have had lunch several times at the Double Eagle which is in a gorgeous and historic old building right on the Plaza in Mesilla and have never been disappointed. It is wonderful to eat lunch out in the patio with all the tropical-like plants. The old historic wooden bar in the room next door is great to have a drink at as well. While all the food has been good, a standout from the last time I was there was their chile relleno made with local Hatch green chile. It was one of the very best rellenos I've ever had and I make a point of ordering them often in New Mexico.
Here's the link to the restaurant: http://www.double-eagle-mesilla.com/
If you're still in Alamorgordo, have you checked out the restaurant in the hotel at the top of Cloudcroft; The Lodge? http://www.thelodgeresort.com/
We've stuck with steaks when we've ordered there and never been disappointed. Their tableside Caesear Salad is excellent as are the Banana's Foster! The whole meal and ambiance is a satisfying retro treat. Again, they also have an incredible historic wooden bar with nice cocktails offered.
Caliche's is a fun place to get frozen custard in Alamogordo. We like the vanilla custard with sweet/salted local pecans on top.
Well, I have other ideas for "NM treats" but I'm more familiar with places in Abq and Santa Fe. It will be great to hear your experiences in the Roswell area, eventually, and in other places in Southern NM.
If you're in the Mesilla/Las Cruces area for awhile you should check out some places in El Paso as well. There are some tasty establishments down there and it is close to Las Cruces.
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Nice use for leftover spaetzle:
Sautee in some butter and then scramble some eggs in with the noodles. Season with salt and pepper and add in some chopped ham towards the end. Serve with a green salad dressed with a simple vinaigrette.
I made some spaetzle and had some left over; not enough for a side dish on their own. I mixed them into some butter green beans for a side dish.
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Hey, has anyone been to Do & Co Albertina? I have a reservation there for December 27th, and I'm wondering what the level of formality is? I see a lot of articles on the Do & Co on Stephansplatz, but not many on Albertina, so I have no idea.
Thank you!
How was the food? (and the formality of dress...)
I haven't eaten at either of the Do & Co's but I have eaten at a few good places (less formal) on two trips to Vienna in the two years. I need to round up my notes and post them in here.
Thanks in advance!
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Thank you Rob for all your contributions and good luck with your new culinary adventures. Hope you still have time to post!
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Great report, BryanZ! Thanks for sharing it. I need to document my eating in Vienna last summer. Looking forward to your last stop!
(We had currywurst in Vienna but were not very excited about it but it may not really be the thing in Vienna. At the stand where we had it they put dry curry powder on the sausage and then topped with ketchup---was the dry curry and the ketchup mixed together in Berlin? I love streetfood, diner food and sausages, etc but I didn't really like the combo of unmixed dry curry powder and ketchup...)
We had lots of other great sausages including the classics and kind of funny (to me) but very delicious Kasekreiner; a sausage stuffed with cheese.) Served on a great Semmel (roll) and topped with mustard, these were addictive.
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Can anyone suggest a place for oysters on the half shell at lunch time during the week?
We'll only be in Providence a few hours, I''m thinking oysters if that's an option and then maybe Lucky Garden or Iggy's in Warwick afterwards. I would also have liked Chez Pascal or Al Forno but alas they look open only for dinner... I know the choice I have listed is pretty eclectic but I'm open to suggestions. I guess great seafood is my first hope... but excellent Chinese or Thai would also be great. We'll be there on a weekday so I think we're also out of luck for Lucky Garden's dim sum.
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It's a fine substitute. If anything, it might have less of an "artificial" apple flavor that sometime comes out in the Berentzen. I often buy it, as it's distinctly cheaper, and I usually just end up drinking it over ice...
Thanks, this is great to know! I *was* rather surprised at the nice taste given its reasonable price.
Have you come up with a name for this cocktail or has it evolved to something different? It sounds very appealing.
Taking a little bit from the Apple Core and the Apple Manhattan, I came up with:2oz. Makers mark
1oz. Berentzen Apple
1oz. apple cider
2 dashes Angostrura bitters
Shake and strain into cocktail glass.
It's not done yet (and I don't know what to call it), but not a bad start.
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Has anyone tasted both Berentzen Apple Schnapps and Schonauer Apfel and can tell me how they compare?
The subtitle for the Schonauer is "German Apple Schnapps Apfelkorn Liqueur". Like the Berentzen it is relatively low in proof logging in at 21% alcohol.
I haven't tried the Schonauer in cocktails yet; just enjoying it straight up at room temp or chilled. It has a nice apple flavor. I'm wondering how it might compare to the Berentzen so that I might be able to use it as a substitute in some of the cocktails mentioned above. It's not too expensive (at least where I bought in Reno; under $20, I'm pretty sure.)
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Glad it was a fun meal and thanks for the heads up on the lamb burgers; sorry the seasoning was off in the dish.
Maybe you'll be making Wienerschnitzel in a few days. An Austrian (no kangaroos) is now in 2nd place at -7 sec... :-)
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For the farmer's market that I'm selling stuff at I've done shortbread and butter cookies with lavendar or rosemary. They both sold well, the rosemary I had to offer samples of, people couldn't fathom that combo. I added a handful of each chopped lemon balm and lemon basil leaves to a very tender crumbed white cake recipe I made into cupcakes -that was very nice. Am gonna take some chopped mint and put in a brownie recipe next time.
Rosemary can work well in many desserts. Here is a great recipe that Abra pointed out to us in one of her blogs: Cornmeal Cake with Rosemary Syrup and Blackberries
I've made it several times to great reviews.
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Rose geranium is also very nice infused in a pouring custard (creme anglaise). The flavor goes great with strawberries, blue and blackberries.
I recently made some lavender syrup with culinary lavender. I haven't done anything fancy with it dessert-wise yet, but we've been enjoying it at breakfast as a sweetner for chopped nectarines and blueberries.
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Scalloped Tomatoes... from RecipeGullet
This is a great side dish for many different meals or as part of a Southern Vegetable Plate.
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lamb burgers with beetroot salsa?
If beetroot on a beef burger makes it an Aussie burger, doesn't beetroot on a lamb burger make it a super Aussie burger?cucumer salad
Australian cheeses or if not available sheep cheeses
Australian Shiraz or if not available a French Syrah
Here is a recipe for a neat sundae in Emily Luchetti's "A Passion for Ice Cream": click
Crushed Meringue Sundae with raspberry-rose water sorbet and vanilla cream
(It would be an homage the Pavlova....)
edited to add disclaimer: I'm not Australian but was intrigued by what I might make in the same situation...
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We've had topics like this many times before here in eGullet, and they're always really difficult to respond to. Why don't you tell us more about the hypothetical restaurant - themes, etc., so we have a context to discuss from.
The only area that I took the time to read - because there is so much was the desserts
DesertsBlueberry Pound Cake with lemon zabaglione
Chocolate Cake w/ Peanut butter molten
Chocolate Chip Cookies with homemade Vanilla ice cream
Red Velvet cupcake with Strawberry Icing and a strawberry Milkshake
Brueeled Banana with a Rum and Caramel Ice Cream
Lemon Sorbet w/ Basil Syrup
Lemon Pound Cake w/ a poached peach, crème angalise, and poaching liquid syrup
Honey Icecream with Vanilla roasted Figs
Sweet corn waffles with a corn cream butter and a bourbon syrup
Without knowing the theme, some of these feel more seasonal than others, suggesting that maybe shouldn't be on a regular menu. I would never order the CCCs - too common in comparison. I wonder how much red velvet you would sell - we all know how much dye is in those things - maybe a play on red velvet. What if you made a raspberry cake using puree? The "poaching liquid syrup" is unnecessary as are few other ingredients - less is probably more when it comes to menus - this becomes overwhelming. I bet the waffles would never sell. Too scary for most although I like corn in my desserts.
I hope this is helpful. Good luck.
Just looking at the desserts, I have to say they look very appealing to me! I am very intrigued by the waffle/corn cream butter dessert actually. I don't like throwing berries into any dessert but the rasberries might be very nice with the waffles as well. I understand gfron's point that this dessert might be challenging to some but I think it just depends on your audience. In any case, I think the desserts look great but I agree that they should be served seasonally especially because you are highlighting fruit ingredients and flavors which I think is great.
Some specific comments:
How will the corn be incorporated into the waffles? Adding the corn in as with blueberry waffles?
I'm not personally a huge fan of red velvet cake but I think it has achieved a certain level of interest outside of its normal environs and I like your frosting idea better than the 'normal' (I think) white icing in terms of both looks and flavor. gfron's raspberry flavoring rather than chocolate plus coloring could be interesting but then it would be moving away from a variation on red velvet cake if that is what you wanted.
I love a thin, crisp cookie served with sorbets... maybe some type of thin unfrosted florentine or tuile would be a nice touch with the sorbet.
I might considered roasted and sugared, sliced almonds with the honey ice cream and figs just for an additional textural element although it sounds nice to me as is.
The poundcakes sound lovely and I would think of ordering those too. It's hard to get a nice, real butter poundcake without preservatives when you don't have time to make one yourself.
Just a couple of ideas!
edited to add: Austrian pumpkinseed oil swirled/drizzled over the top of squash soups is a nice combination. The oil has a strong, interesting flavor which is complementary to squash and its dark green color provides a nice contrast. Toasted pumpkin seeds are another option.
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non-meat salads in Germany are almost universally awful, dressed with about a pound of dressing per handful of ingredients... so there's probably something to that.
Interesting; I've almost always had wonderful green salads in Austria--excellent quality and variety of greens including lovely mache. I wonder why there would be such a difference! Except for a handful of fast food or extremely touristy places the quality of ingredients in Austria is very high (much higher on average than in the US). I could expect that there would be more variation in Germany but I"m surprised there would be such a difference in quality and aesthetics.
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As a high school student in Brampton, Ontario in the 1980's my grade ten girlfriend's grandmother made me a desert that I still remember - cashews and pistachios and other stuff from a shallow pan. Tasted better than it smelt.
Pretty sure she called it "burfi" which sounds much more palatable than "barfi". Surely they're the same thing.
Barfi or burfi (Urdu: برفی), is an Indian and Pakistani sweet. Plain barfi is made from condensed milk, cooked with sugar until it solidifies. Other varieties include besan barfi, made with besan (gram flour), and pista barfi, which is a milk barfi containing ground pistachio nuts. The name is derived from Persian barf which means ice since burfi is similar to ice in appearance.Barfi is often flavoured with cashew, mango, pistachio and spices, and is sometimes served coated with a thin layer of edible silver leaf (varak). Visually, barfi sometimes resembles cheese, and may have a hint of cheese scent to it. For this reason, barfi is sometimes called "Indian cheese cake".
Barfi is popular throughout India and is often a part of Indian festivals, especially Holi.
You say barfi, I say burfi. Barfi, burfi, Barfi, burfi, let's call the whole thing off..." (add musical notes...)
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Will you stop in Albuquerque? That is my new home in the last year... If not, maybe I can meet up with you in Santa Fe!
(I'll look for a pm so the thread can be kept more to food suggestions!) In any case, I have suggestions for Abq and Santa Fe as well!
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I think you'd like this German idea of a salad:
Not sure if you're joking, but actually, traditional German/Austrian/Swiss meat salads can be very delicious. Unlike the green salads they serve, meat salads are main dish meals and usually have no greens (at least in the ones I've had). Other common add in besides the wurst and onions are tomatoes, fresh peppers, slices of hard boiled egg. If only meat and onion are used, sometimes cubes of swiss or gruyere cheese are added in. The salads are usually served with some good country or rye bread.
They are salads in the sense that they are served with a vinaigrette. In Austria they often use pumpkin seed oil in the vinagirette which is very tasty.
Last summer when we were in Vienna during a two week heat wave (97-100 deg F) we had Wurstsalat often. I also make it here in the states often in the summer on a hot day when I don't want to turn on the stove or eat warm food used cold, sliced beef or cubes of good bologna.
New Mexico Treats
in Southwest & Western States: Dining
Posted · Edited by ludja (log)
El Brunos is a great stop after a day visiting Chaco Culture National Historic Park on your way back to Albuquerque. Also handy if you are traveling between Abq and Durango/southwestern Colorado). Lots of nice seating inside and a very pretty outdoor courtyard if the weather is right.