hazardnc
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Posts posted by hazardnc
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My husband and I both love quiche. I too was inspired by Keller's Bouchon cookbook and his gorgeous quiche recipe - so much so that I bought the 2 inch ring mold! I traditionally make mine with bacon, onions and gruyere, but I have experimented with mushrooms and arugula.
As for favorites - the best we ever tasted was at a bistro next to the Metro Palais Royale. It was a salmon quiche, served with a lovely green salad and a glass of white wine.
Does someone have a salmon quiche recipe to share?
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till then, i remember a recipe for liver in milk. i cut out the recipe years ago, but dont remember making it. i believe it was seared and then baked maybe?
Here's a recipe for you:
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I loved liver as a kid - still do. I was probably the only kid in Texas who would eat and enjoy liver and onions. My mom would always saute chicken livers for me, and she had to keep me away from the turkey liver that would go in our giblet gravy.
My daughter shares my love of liver - chicken livers that is. She is not so fond of calves liver. My husband won't try liver straight, but he is a big fan of pate. My son loves pate so much I have to hide the stuff in the fridge - he could eat it all in one sitting.
For Valentine's dinner I had a lovely pan seared foie gras. The week before, I had fois gras that was so rare I felt like Rosemary (from Rosemary's Baby).
Yes, folks, I am a liver lover.
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I don't know that there is much to choose from within walking distance of UNCA, but here is a link that will be of some help Asheville Dining
I can say you should try the relative newcomer Early Girl Eatery downtown Early Girl Eatery as well as the tapas restaurant called Zambra (also downtown).
There's some fun shopping downtown as well - even if you're just window shopping. make sure to check out the Mast General Store.
We love Asheville - have a great trip.
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Thanks for starting this thread. My SO and I were discussing eating adventures the other night. I am pretty good about trying things, and I already love liver (cow, duck, chicken - whatever!), I always lay claim to the chicken heart and gizzard, have tried and enjoyed steak and kidney pie, but I have never tried sweetbreads or trip. We agreed it would be a waste to try them in a restaurant and hate them, but dubt they are something we would want to attempt at home.
So, please tell me - what do sweetbreads actually taste like? Is there any comparison?
For that matter, how about tripe? Never had that either.
Next thread will have to be on eel - I cannot imagine eating eel.
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Yes, though not necessarily resounding. I had nothing but fried until I tried my first gumbo as a teen. My husbnd's Arab grandfather introduced me to Chicken with Okra, which I love.
No doubt, okra has it's slimy characteristics - much like the slimy canned asparagus and limas my mother tried to serve me as a child.
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I grew up in a Miracle Whip/Parkay margarine/canned veggies household. My mother ued to serve a "salad" of canned pear halves with a dollop of Miracle Whip topped with grated cheese. She also used the stuff to make her carrot salad with raisins. I can still taste the Carl Buddig deli meat sandwiches on white bread (Mrs. Baird's bakery) bread, topped with potato chips or Fritos for crunch she would pack in my lunch box.
Now, I cannot stomach either Miracle Whip or margarine. We are a Hellman's family, but I will buy Kraft if I have a coupon and can save $$. I live in the South, and have tried to learn to like Duke's, but it is redolent of Miracle Whip - YUK! I tried to make homemade, but it just could not compete with the Hellmans.
Like Paula Dean, mayo is my FAVORITE condiment. I like it on sandwiches, on my hot dogs, hamburgers and even CORN DOGS
! I like it in salads, on fries, on a spoon. I have been known to schmeer a slice of turkey with mayo and eat it straight. It took my husband a few years to get used to my mayo addiction. He thought it odd that I put mayo on my boglona sandwiches (not just mustard), but this is a man who SALTED his boglona 
Favorite summer sandwich is tomato on squishy white bread with mayo and a dash of S&P.
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If I'm feeling really decadent, one of the smaller sized Marie Callender's pot pies is pretty tasty, again, another childhood fave
This is one of my favorites, too. I went upscale when I switched to Marie Callendars from Swanson's pot pies. Whenever I am feeling poorly (or poor), when I am very tired and/or it is miserably wet and cold outside, there is nothing better than chicken pot pie. I tried to make my own once, and I lkied marie's better!
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We had a lovely dinner at the Charlotte location of Noble's.
For me - Pan Seared Foie Gras with Truffle Crostini, Petite Salad & Mushroom Demi Glace as a starter followed by Wood Grilled Atlantic Salmon w/Roasted & Sautéed Vegetables, Yukon Gold Potato Puree, Smoked Tomato Beurre Blanc and Dill Butter
For the SO, fried oysters followed by Oven Roasted Long Island Duck Two Ways, Sweet Potato Brulee with Pear, Orange & Bitter Green Salad, Orange Duck Sauce. The sweet potato brulee was sublime.
Dessert: Warm Chocolate Cake
Vanilla Gelato and Chocolate Ganache
Excellent service - all the food was very good
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The now defunct Roger's Barbecue here in Charlotte used to sell a breakfast casserol which included hash browns with onions and green peppers topped with sawmill gravy and sausage and then cheese. Definitely heart attack on a plate.
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Southerners do not have exclusive rights to "bad for you" cuisine. Think Philly cheese steaks, New England clam chowder, Chicago's deep dish pizza, Wisconsin's fried cheese curds, etc. And while Krispy Kreme hails from North Carolina, the deep fried Twinkie was created in Scotland!
Of the top ten in the top 25 fattest cities in the US, 50% were NOT southern cities -Detroit, Philly, Chicago, NYC, Las Vegas.
And you're right, Mayhaw Man, not all southerners fry everything. But I believe we should all be allowed to indulge ever now and then.
Regardless of age, Lang doesn't recommend the Hamdog, even as a one-time snack.As my mom says, what's the point of living a long lfe if you're miserable!
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We garnished our chili with cheese, onions and fritos.
Our neighbor was a yankee and she made Cincinatti chili. It was (and still is) disgusting to me! I think her chili is why I do not like spaghetti.
My husband's family hails from South Carolina, and he likes his chili served over white rice.
Nowadays, and appetizer of Zantac is ALWAYS served !
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Bucatini with pecorino romano and cracked pepper - easy easy easy and good
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Russ, I don't know where you live, but I found a 3x9 inch Magic Line ring mold at Sur la Table - and I think it was less than $15
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Hold on there! I see that you already have a couple of Dean & DeLuca stores in Charlotte and we have none in a big city like Atlanta ...
While Dean and Deluca is nice to have, it is not a great destination for food shopping. The Phillips Place location has a good albeit very expensive meat and seafood department. The produce section has been reduced to a very limited selection. The best thing D&D has to offer is its cheese department and the prepared foods.
Atlanta has, in addition to Whole Foods, the Dekalb Farmer's Market. Read Debbie Moose's article http://www.charlotte.com/mld/charlotte/liv...od/10790507.htm
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Yes, Elie, please tell us how you prepared the mohgrabbiya. I spoke with a man at the Middle East market here in Charlotte (I believe he is Lebanese) about how to prepare the couscous.
He told me that they cook the mohgrabbiya in the same wasy as rice - bring water to a boil, simmer on low heat for 15-20 minutes and then let rest. He said you only steam mohgrabbiya if it is fresh. He said his mother makes mohgabbiya often during Lent, adding only vegetables.
I am going to try this one again
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In the Charlotte Observer's business section, it was announced that Earthfare has already selected it's second Charlotte location - in a new center being developed at the corner of Saron and Colony in the Southpark area.
I am excited by this. We will probably have two Earthfares before Whole Foods ever makes it to town. I still wonder what the demographic gurus at Whole Foods were thinking when they have ingored our city for so long.
edited to correct typos
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Thank you for posting this. I have not tried to make kibbe in many years as my first and only attempt was a greasy mess.
Kibbe is my favorite mid-east dish. My husband craves kibbe naye.
I too have a saniyah for baking.
Zeitoun, will you do a tutorial on kousa mahshi bi laban next? My husbands grandfather made this, but no one has attempted it since his death many years ago.
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Tacos al Pastor are made from pork meat. Carne asada is grilled beef steak (often skirt steak)
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I cannot suggest places near the Georgia Dome, but I will tell you that I miss Harolds Barbecue Harolds They have great cue and the best cracklin cornbread ever. Harolds is not too far from downtown - close to Turner Field
Inman Park is not too far the the Virginia Highlands area where there are several good, low-end restaurants. I love the bar at Atkins Park,
The Vortex in Little Five Points makes incredible burgers.
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I bought the book a few weeks ago and have been eyeing several recipes I would like to try.
Last night, the whole family got in on the act. I made the cauliflower gratin and spinach with garlic, the SO roasted the chicken (Keller's simple recipe on the front) and my daughter made the chocolate mousse for dessert.
We loved the cauliflower - if there had been enough left over, I considered pureeing it and then adding some stock to make a quickie soup. Alas, not enough leftovers to warrant saving them. I found that I needed to blanch the florets longer than the recipe indicated - wen well over three minutes. I also had to add a bit more cream - probably because I used a wider gratin dish.
The roast chicken was simply delicious. My daughter, who does not like "chicken on the bone (she hates tendons, etc) said it was the best roast chicken she's ever had.
We have been making a version of the spinach for years, so no surprises there.
The mousse was the biggest disappointment - something went awry here as the texture was very grainy. Can someone tell us if perhap the chocolate was too cold (or too hot) when we added the yolks?
The lemon tart is next on the list, as is the onion soup.
I would love to make the pot de creme as well. I have looked everywhere on the net and cannot find lidded pots that cost less than $22.50 each! I would have to make a helluva lot of pot de creme to justify that expense. The recipe says if you lack the covered pots,you can cover the creme with plastic wrap before putting it in the oven. I am concerned about the plastic melting. Anyone have any suggestion there?
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This is wonderful! Thanks for the pictures and the comments.
My experience with moghrabiyyah is that the grain certainly should retain some bite but not too much, so maybe it should have been steemed a little more as you noted. I wonder though, during the sauteeing process, was there any liquid involved (may be some of the liquid you used to poach the chicken with)? The moghrabiyyah(s) I've had always had some kind of starchy, brothy liquid base in it. It should not be soupy though, something close to the texture you'll find in a very creamy/starchy risotto maybe?
Yes, once you turn the moghrabiya into the skillet, you add 1 1/2 cups of the broth (or more) and saute for a few minutes.
My dish was very starchy. I wonder if I should have rinsed the moghrabiya after soaking but before steaming to remove some of the starch?
Hanou says to add broth as desired, depending on how soupy/stewy you prefer yours.
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I actually love the idea of doing pink marshmallows and using heart shaped cutters.
That was the thought - they can be eaten straight or added to hot cocoa. I can make two varieties of pink marshmallows: fruit flavored and peppermint.
Childhood "Treats"
in Food Traditions & Culture
Posted
Reading these new posts took me back to my childhood.
My father was a banker, and as such, he and mom often entertained clients on weekends. While they went out for fancy dinners, the kids stayed home and had our own treats.
Favorite meals: Kraft macaroni and cheese (my sister topped hers with torn up pieces of dry toast), beanie weanies, fish sticks(I still like them) with tater Tot, chicken pot pie (the Swanson's variety) and Nighthawk's frozen Salisbury Steak dinner. mmmmmm good!
We rarely ate "fast food" - though it did exist way back in the late 60's. It was just easier and cheaper to feed us what my mother-in-law refers to as nursery food!