hathor
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Posts posted by hathor
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Good morning! Can't wait to see the pictures from the Wine Festival, but I do hope you got to sleep in a little. Is your son involved with the winery?
What a heartbreaking picture of that syrah flowing out from under the door...how awful. But at least it was just wine, as it could have been worse.
Grilled lamb and duck... I wish I was there.
Regards!!!
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never found a rude, unfriendly or inconsiderate person. Many folks said hello, subway riders talked to us.
You just didn't look hard enough! Glad you enjoyed our city, and had some good wine as well. I'd like to check out the wine shop you mention, thanks for the info.
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Here are my parting words of wisdom: Teach your son to shuck!C presented us with this platter of blue points and hood canal oysters on Sat night. He's a good boy!
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alligators, debauchery, and seafood
What's up with the turkey. Will you return with it?
What more could anyone desire...alligators, debauchery, seafood??? I'll be there!
I promise when the turkey makes its reappearance, I will document it!
Sorry to blame you for the NY'er crack...I just don't know why I ass -u-me d it was you!!
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PICTURES OF THE LIMONCELLO PLEASE!
As requested, here is the lemoncello in stage 1: freshly skinned lemons in vodka, and stage 2 after the peels are removed and the sugar has been added.
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We had a super quick lunch, but it did the trick...I was starving after being in the market. I made some spaghetti with sardines, mmmm.....sardines....
A low heat saute of EVOO, garlic and chili peppers, then a tin of sardines, stir around until the sardines break apart and sort of melt. Then a little squirt of tomato paste to really bring all the flavors together. When the pasta is just a minute away from being done, pour a bit of the pasta water into the sardine mixture. Drain the pasta, and put it into the sardine sauce, stir well under the water is absorbed. I finished the dish with some dried grated orange peel, and fresh chopped chives. Quick and tasty.
Just a word of warning: if this sounds like a good quick meal for a backpack trip, it is a great meal. But...only make it on the last night of the trip, as you cannot get the sardine smell out of the pots, the tent or your hair. My sister was less than pleased with me.....
Well, it's almost time to make dinner. The baby back, baby back, baby back ribs are ready to hit the grill after spendng a leisurely afternoon in a wine, garlic, sherry vinegar, chili pepper, rosemary, thyme, crystal hot sauce marinade. There are fresh green leaves for a salad from the trip to the greenmarket. Some more pea shoots because I didn't make enough the other night, and we all want more. I went out and bought some gorgeous deserts. You will note...no deserts in the blog...I just fall down on the job when it comes to sweets. What can I say?? Everyone else has had a shower, and it is now my turn, and I really, really, really need one after putting in all the herbs.
So, I guess the time has come to turn over the blog to the next intrepid blogger.
NO MORE NEW YORKERS~~ Happy, Mr. Mayhaw Man??
We need a fresh perspective, someone who can tell us all about wine and food for a week! So, its time for Ms. DoverCanyon to step into blogland. She is hosting a Wine Festival tommorow, and I cannot wait for her to begin.
Its certainly been a fun week for me...many thanks to everyone for the moral...and the technical support!! ciao a tutti!!
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Hathor, I went and shopped in Chinatown today, inspired by your fruitful spree the other day.
There's a Chinatown in Lyon?
But of course.
Those radishes look divine - those incredible mountains of roots look just amazingly fresh. Did you buy lots? I Looooooove radishes.
PICTURES OF THE LIMONCELLO PLEASE!
Radishes, a little dry saucisson, now that is heaven!
I'll have to post the limoncello pics tommorow, I'm in dial up territory, and life is just tooo short!! It is looking mighty pretty and yellow right now.
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Hathor, I went and shopped in Chinatown today, inspired by your fruitful spree the other day. I made jiaozi for lunch, and tonight we're going to have bitter melon. Thanks for the jump start!
What is "jiaozi"?? What will you do with the bitter melon? I've had some fabulous soups with it, but that's about it. Oh... I do believe we could have some fun in the Chinese markets. You have a lot more practical experience, I just have eating experience!
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Wolfert is an admirer of Davis' work, but she cautions against using some of Davis' methods today, because some of these slow cooking techniques can result in massive bacterial growth. Some of the recipes in Wolfert's book attempt to get Davis' results without some of the dangers.
I admire Wolfert, but I'm always a little suspicious, on general principle, of cautions against bacteria. I mean, why "today"?
Adelle Davis was right concerning her temperatures and timings for poultry and meat. Long cooking, low temperature (LTLT) is accepted by the scientific community. The problem rests with the uncalibrated ovens, crummy thermometers and impatient cooks out there. What if someone with a damaged immune system was given some chicken that was cooked at too low a temperature? I just don't know.
by the way, this is a terrific blog.
Thank you for the input... you raise some very valid points. I don't have an interior oven thermometer, and do not trust the 'dial' temp. There are so many other ways of preparing fowl that are tasty, why risk illness when you don't have to?
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They have a far better selection and prices that what is available here in No. Westchester.
hathor,
It's a little out of your way, but consider Mattherhorn Nursery in Rockland for herbs. (Actually, for anything.) It's across the GW and up the Palisades off exit 12. Last weekend I bought lemongrass, Mexican oregano, four kinds of basil and lots more. They have an amazing selection. It's only about 15 minutes from the TZ and you're back in Westchester!
Liz
Thanks for the tip Liz! That would be a pretty significant detour, but I just might find myself taking a drive over. The selection at Greenmarket was pretty vast...lemongrass and all. After putting everything in, I realize I need lots more chili pepper!
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Sorry for the late check in..but it turned into a long, late meal.
Ennio & Michaels is on LaGuardia Place, where the shops and restaurants are set far back from the street. Michael just finished laying some beautiful new tile work on the front 'patio' of the restaurant, and it was so lovely to sit outside and enjoy the evening.
We've been going there for years, so we had to catch up on all the waiters lives, how the kids are doing, who got to be valdectorian, and how come all these guys, who have teenagers and older...now have babies! I was a little worried about drinking the water, 'cause there must be something in it!
I had some delicious fried zucchini blossoms stuffed with fontina cheese. Normally, I like my blossoms very clean and crunchy, but these were delicous. The mild fontina was a nice foil to the delicate blossom. And we shared some Cesear salad, but my heart wasn't in it, I could eat zucchini blossoms at every meal if it was at all possible.
Then we both had black linguini with calamari, another all time favorite. If you ever wind up at Ennio's and need a little spice, ask them for their home made chili oil. Use sparitngly!!!! That stuff is sear your tongue hot...bear in mind that I'm a bit of a spice weenie, but only a glass jar could ever contain that stuff. Last night's edition had a very healthy proportion of scotch bonnets.
Then we chatted somemore as old friends stopped by...and one glass of wine led to another. One of the waiters confessed that he likes to eat when he drives, it some sort of compulsion, you had to be there as demonstrated how to peel an orange while driving. Now that's an obssession. And there was a parting gift from Omar, another waiter friend, he waves good bye to us, then comes running back with a gift of 2 ripe mangoes. Now, I'm fairly certain there are no mango trees on LaGuardia, so where did the mangoes at midnight come from??
Today has been a bit hectic as we wanted to get to the Greenmarket on Washington Sq. to buy flowers and herbs for the gardens. They have a far better selection and prices that what is available here in No. Westchester. Unfortunately, or fortunately, depending on your point of view, we have to go with already started plants as we don't have the room for seedlings and we have a short growing season, and not so much time and yadda yadda. We go for the instant gratification thing.
Check out radishes, aren't they gorgeous??
I spent a long time gathering up all sorts of interesting varieties of herbs: 3 kinds of basil, 2 kinds of lavender, english thyme, french thyme, greek oregano, catnip for the kitties, cayenne peppers, chives, tarragon, and fantastic lettuces.
And, lots and lots of nasturiums. I adore nasturiusm, they look gorgeous and taste soooo good. I feel like a deer out there grazing on flowers!
Check this out: the organic vegetable herb guy also sells all kind of pork cuts, so we've got some baby back ribs up for dinner, and I got some free scrapple. Can life get better than free scrapple??
Now we're in the country, the sun is shining, the lemoncello I started last weekend is ready for part 2 (adding the sugar), and the herbs are quietly begging me to go plant them. So, I"m heading outside for a little gardening.
Enjoy! Its Saturday!!
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Friday night is cook's night off! woo-hoo!
Heading downtown to a nice, local Italian restaurant neighborhood place, Ennio and Michael's. Its been around for quite awhile, comfort food. I ragazzi are joining us, you know how college kids don't ever miss out on a chance for a free meal, so we should have some laughs and enjoy the beginning of the weekend. Enjoy Friday night everyone!
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You could always say about this being a cult that at least taking pictures is a lot easier than having to shave your hair
What do you mean we don't have to shave our hair??? No one told me it was a joke... I thought that part in the users agreement was 'for real'!!!
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[s that a placemat under your plate? If so, I'm impressed with your work formality.
We spend a lot of time at the office, and decided we would like to dine well, or as well as possible, so we bought some plates, glasses, silverware and placemats. It makes us feel much more civilized!
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Velveeta...by the brick.
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Back to 'order up' lunch today, no strolls in Bryant Park... I tried to get my lunch-mates interested in Han Bot, Pan's suggestion upthread, but no luck. Seems there was concern about just how much meat would be on an ox knee. I didn't realize oxes had knees! So, it was a grilled portobello sandwich with some very tasty brown fries. No vino for lunch...just some seltzer and Snapple. Watcha gonna do? Once again the pesky day job interferes with the pursuit of happiness!
P.S. Lunch mate is very concerned with my taking pictures of lunch...she described it as a cult as well. What do these people know???
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I NEVER ate anything weird..expcept pounds of licore.
But... my son used to eat uncooked, dried pasta. I would have to hide it from him, he didn't want me to cook it. And one of the cats will eat it too.
My husband and his sister made up a chemistry set concotion and had the little brother snort it. It's really funny when the vicitim tells the story...his strongest recollection of the event is being held under the faucet by his mother and of being more worried about drowning!
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Hello TRK! Welcome to eG! mmmm....fish bones stuck in your teeth....!
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[isn't that kind of a classic Native American notion? Inuit too, if memory serves; a ritual that is part of the seal and whale hunts.
Honestly, I have no idea if its Native American, Inuit or Pagan. It just seems common sense to me to accept the responsiblity and knowledge of what goes into your mouth. I think many cultures that are not so far removed or antiseptic in their approach to food understand this concept.
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Is that a really giant cutting board or do you have butcher block counter tops? I am thinking of replacing mine with butcher blocks (I can get them very cheap) and was just wondering.
I have a portion of the counter that is butcher block, in the city and in Westchester. Highly recommend at least a portion of the counter be in wood. Its pretty easy to maintain, and oh, so easy to work on.
Yes, I love my little bit of bb counter - only wish there were more of it. Only problem with it is that it's old and was obviously not properly maintained by the previous administration; the surface isn't quite even. One board needs to be planed, another filled, or something. Add it to the long list of things I hope to Get Around To one of these days.
Hathor, your dinner last night is just beautiful (I too am tempted to play copy-cat with the pork chops), and I'm wildly jealous of your foray to the Dynasty market. I think I'll have to make an Expotition into town.
(Hey, someone suggested a Dynasty-based pot luck up-thread. I wonder if that could be done in conjunction with the Recipe Smackdown thing Maggie posted last night? Any interest, New Yorkers?)
I'm curious about your cioppino, which also looked lovely. We used to make a very different, more peasanty version, with a much more stewish feel to it. I think the recipe came from Sunset some 30 years ago, but I might just be misremembering, since I haven't actually used a recipe in nearly that long. I've always been amused by the derivation - or apparent lack thereof. As in the 19th century everyone disclaimed VD (the English called it the French Pox, the French called it the Spanish Pox, the Spanish called it the English Pox...), so it appears that despite the Italian name the Italians describe cioppino as Portuguese Bouillabaisse, the Portuguese describe it as San Francisco Bouillabaisse... and so on. I haven't lived in San Francisco since I was about 10, but I gather that it is something of a signature dish there now, probably in a form similar to the one we used to make (which is probably why I think it came from Sunset). Yours is a lot more elegant in look and composition. Whence cometh it?
Hello! Sorry for the slow reply...me e-mail notification is just a bit 'quirky"...but it could very well be the firewall.
Thanks for the compliments on dinner! I'm not that much of an Asian cook, we live too close to Chinatown, and we spent a lot of time in HK/China..and they do it a lot better than I do. But, when you have all those raw ingredients in front of you, its hard not to get inspired.
I think I mentioned the pot luck, it would certainly be an interesting experiment to have a bunch of eG'er wandering around Dynasty, and then seeing what we come up with!
As far as the cioppino goes... its just based off of something I ate in San Francisco a long time ago. I have no idea of the 'authenticy' of my version, it just depends on what looks good in the market. I would imagine there as many variations on cioppino as there are on bouillabaise.
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I thought that if it was heated past 160* that killed the 'bugs'. But you can always raise the temp when it's time for your browning. Shoot, don't use that wonderful looking bird for a lab experiment... get a silkie and try it.
I could not agree more... I'll experiment on the $5.00 bird!
And I was sort of kidding about not knowing where the turkey has been. That is something else that I completely agree with: I'll go organic, free range and wild whenever it is feasible, practical and possible. I seriously avoid endangered fish, and do my best to be a responsible and aware eater.
I also think that we should respect where the meat comes from, meaning: it didn't just show up wrapped in plastic in the refrigerator aisle. I have a problem with people who eat meat, but don't want to 'know the gory details'. There is a lovely description of a hunter who looks into the eye of his deer and thanks it...wonder if I can dig it up. Being a carnivore entails respect.
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Does anyone remember Adelle Davis' books about slowwww cooking of foods. I think she cooked turkey at like 175* for many many hours...I need to look her up.
Paula Wolfert makes reference to Davis in her latest book, The Slow Mediterranean Kitchen (eGullet credit link).
Wolfert is an admirer of Davis' work, but she cautions against using some of Davis' methods today, because some of these slow cooking techniques can result in massive bacterial growth. Some of the recipes in Wolfert's book attempt to get Davis' results without some of the dangers.
Edit: I'm loving the blog, by the way.
I'm glad you referenced that because I was thinking the same thing about fowl at 175 degrees. Chicken/fowl bacteria can be pretty nasty, and with a wild turkey...well, you just don't know where its been!
P.S. Thanks for the support!!
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Is that a really giant cutting board or do you have butcher block counter tops? I am thinking of replacing mine with butcher blocks (I can get them very cheap) and was just wondering.
I have a portion of the counter that is butcher block, in the city and in Westchester. Highly recommend at least a portion of the counter be in wood. Its pretty easy to maintain, and oh, so easy to work on.
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hathor, it's good to see the lavendar oil comment. I feel validated after having more than one person look at me like I am insane when I suggest that. It may be an urban legend, but I was told by an herbalist friend that a scientist discovered the properties working in a lab. He had burned himself and the nearest container of liquid was the lavendar oil. After a liberal application, no more pain and very minimal scarring.
You are not crazy at all...well, maybe a little..
but lavender oil is a great, all purpose oil. This is an excerpt from Camden Grey's website."For soapmaking and toiletries we offer Lavender 40/42 (Lavandula officinalis, steam distilled flowering top, France). For skin care we offer Lavender Bulgaria (Lavandula angustifolia, steam distilled flowering top, Bulgaria), Lavender Organic (Lavandula angustifolia p. Miller, steam distilled flowering top, Provence/ France) and Lavender Fine/French grown at 600-800mts above sea level (Lavandula angustifolia, steam distilled flowering top, France). Lavender's aroma is floral, herbaceous, light with woody undertones. Among its many properties, it's known to be analgesic, antidepressant, antirheumatic, antiseptic, antispasmodic, antiviral, bactericide, cicatrizant, decongestant, deodorant, diuretic, fungicide, sedative. Soothes the spirit, relieves anger, valuable in manic-depressive cases. Has a sedative action on the heart, assists in bringing down high blood pressure, relieves insomnia, relieves muscular spasms and rheumatic pains. The first essential oil one should reach for in the case of minor burns and sunburn. Useful with menstrual problems, bronchitis and headaches, helps lower blood pressure. Useful in a diffuser in the delivery room. May be useful in nausea, vomiting and colic. Keeps insects at bay. Purifies the air. Promotes growth of new skin cells, great healing effect on burns and sunburn, acne, psoriasis, boils, fungal growths, and scarring. Lavender is one of the safest essential oils to use with children and the elderly."
eG Foodblog: Rebel Rose / Dover Canyon - Life in a vineyard
in Food Traditions & Culture
Posted
The pictures are gorgeous! The stuffed chili peppers sound wonderful, no wonder they were gone so quickly!!