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Sandra Levine

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Posts posted by Sandra Levine

    Stuffing the bird???

    in Cooking

    Posted

    I don't get the point of dressing (it can't be called stuffing) made outside the turkey, yet that is the only way it is served in my family, primarily because of perceived health considerations.  

    When I had the turkey responsiblity one year, I made a chestnut stuffing that was rich. satisfying and delicious, although a great deal of work, since I started with fresh chestnuts.  If I were doing it now, I would use the bottled or dried chestnuts, although the result would probably be different.

    I've always wanted to try oyster stuffing.

    great fish/seafood restaurant

    in New Jersey: Dining

    Posted

    We used to like Doris and Ed's in Highlands.  The fish was fresh and very carefully prepared.  They had a great wine list, too and refreshingly professional service.  I haven't been there in several years, though, so I can't vouch for current conditions.  

    (Edited by Sandra Levine at 10:48 am on Nov. 11, 2001)

    Thanksgiving Day Wines

    in Wine

    Posted

    If the meal isn't overly heavy on the sweet dishes, Zinfandel can be very nice with tuirkey.  And...it's so American, for such an American holiday.

    (Edited by Sandra Levine at 8:47 pm on Nov. 8, 2001)

    Veal breast

    in Cooking

    Posted

    Cookbook author and teacher Madeleine Kamman recommends veal breast for making stock.  See "In Madeleine's Kitchen," p. 20.   Take a look at the thread, "Shin of Beef, Veal" for a thorough discussion of stock-making.

    Info on matching flavors

    in Cooking

    Posted

    In the l970s, there was a book called The Flavor-Principle Cookbook, by Elisabeth Rozin, that identified certain combinations of ingredients that, according to the author, were responsible for the particular flavors of various ethnic cuisines.  For example, soy sauce plus sake and sugar is the flavor principle for Japanese food.    Combining the flavor principles of two cusines can form the basis of a fusion dish.  The book is probably long out-of-print, but may be available used, if the idea appeals to you.

    Thanks for reminding me about "Culinary Artistry," a book I own and loved reading, but have never actually used in the kitchen,  (although I hope that I absorbed some of the ideas.)    

    (Edited by Sandra Levine at 7:43 am on Nov. 9, 2001)

    Thanksgiving Sides

    in Cooking

    Posted

    Last year I made a melange of caramelized onions, chestnuts and prunes that looked very autumnal and tasted delicious.

    Caramelize peeled, small, flat onions (cipolline) by braising them in some chicken stock, butter and a little sugar until the liquid evaporates and the onions are brown.  Add the contents of a jar of cooked whole chestnuts and 6 - 8 oz. of pitted prunes and cook until heated through.  Transfer to serving dish and de-glaze the pan.  Pour the sauce over the onions.  

    NYC marriage proposal

    in New York: Dining

    Posted

    Handsome? hansom?  While some of the horse-drawn carriages may be handsome, hardly any, if any at all, are hansom.  A hansom cab is a horse-crawn, two-wheeled carriage with the driver's seat behind and above the passenger cab.

    Sign me,

    Pedantic

    Quick Pasta

    in Cooking

    Posted

    Quote: from NewYorkTexan on 1:04 pm on Oct. 21, 2001

    If you have some fresh herbs around, a brown butter sauce is an option.  There are few things I can make faster than a good brown butter sauce.

    I agree.  A few sage leaves sauteed in butter makes a classic sauce for ravioli.

    Favorite pasta sauces

    in Cooking

    Posted

    We've just enjoyed my favorite end-of-summer pasta, spaghetti with uncooked tomatoes.   I hope others will share their favorites.

                Spaghetti with Uncooked Tomatoes

    For each person,

    Mix together:

    1 large dead-ripe tomato, peeled and seeded, coarsely chopped.

    1 tablespoon high extra virgin olive oil

    1 teaspoon red wine or balsamic vinegar, optional

    4  or 5 black olives, pitted and slivered

    3 or 4 basil leaves, julienned

    salt and pepper, to taste

    Let tomato mixture sit for an hour or two.

    When ready to serve, pour over cooked spaghetti.

    Grated parmesan cheese may be added at the table, if desired.

    Fresh mozzarella, cubed, may be added to the tomato mixture or scattered on the spaghetti just before spooning on the tomatoes, so that the cheese melts slightly.

                   

    (Edited by Sandra Levine at 10:03 am on Sep. 5, 2001)

    Connecticut Hot Dogs

    in New England: Dining

    Posted

    Holly, do you remember Dirty Bill's on the River Road in Bucks County, PA, years ago.  Or the Dog House, in Trenton, NJ.  Or, Cliff's near Roosevelt Blvd., Phila.  Dirty Bill's grilled the hot dogs over charcoal, the Dog House served very crisply cooked franks with thin french fries that could have the model for MacDonald's and were the equal of any I've ever eaten since and Cliff's deep-fried the hot dog after cutting it in such a way that it opened like a blossom upon hitting the fat.  I often wonder if these places were as good as I remember them.  We're talking decades ago.

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