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RobinKateB

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    Vermont
  1. Ellen, thank you so much for writing that and sharing it with all of us. You are very lucky to have had such a wonderful father and we are lucky to have glimpsed a piece of him. -Robin
  2. I live in Burlington as well. For breakfast I love Mirabelles and Penny Cluse. Mirabelles has cooked breakfasts and wonderful croissants. I have a friend from france and she gets a pain au chocolate from there when she misses home. If you want to drive to the next town Tiny Thai is really good. I also love Smokjacks and Trattoria Delia. I have not been to the Daily Planet in a while. The Single Pebble is also excellent. If you have the cookbook, "All About Braising" by Molly Stevens the red pine chicken recipe is from there. Robin
  3. I have also really enjoyed your food blog, oh and drooling over your new kitchen. I have also lived in a kitchen that had no drawers. The kitchen had been renovated and the owners before me did not put in any drawers, although they did add a sink and counter top that was positive for lead. I would love to learn to make the canneles. If the recipe in the cookbook is correct I will need to get the cookbook and some molds. So when is the big kitchen reveal? I love the light fixture in it by the way. -Robin
  4. When I made this braise the cognac lighting was a little terrifying. It lit with an audible woosh and was quite a flame. I don't have a hood (yet!!) and there is a window directly behind the stove (now my lack of hood makes sense). There was no fire, however in my momentary terror I did blow out the flames or something before they went out on their own. I also did not flour the thighs before browning. I browned them and then removed the skin as a cooks snack. Also I could not find the artichoke bottoms so I used 2 cans of hearts and removed the choke and leaves. The dish would not have
  5. Katbert, as you are braising these they will probably still be delicious. Braising allows tough cuts of meat to be moist, tender and juicy so I think it will be fine. Although am sure there will be a slight difference. Last night I made the Salmon Braised with bacon and mushrooms and I will not be making it again. This and the eggplant are my only failures form this book. Made the Red Pine Chicken several weeks ago and it was amazing. I have had it in the restaurant where the recipe came from and DH and I agree it is better at home. Less salty and moister. Robin
  6. aliénor, Im would love the recipe for that cake. Thanks!! Pam R, I will patiently wait for your carrot cake recipe. My seder is on my birthday this year so a carrot cake sounds perfect. Personally I am not a huge chocolate cake fan. Robin
  7. Abra that really is a fabulous assortment. I am sure your list of recipients was very grateful. Would you share the recipe for Chefpeon's macaroons please. Or is it linked somewhere. I love macaroons!! Robin
  8. When I braise I either thicken with the mirepoix or leave the jus as is. Perosnally for my tastes (and by extension my families) a braise should not have a super thick rich sauce. Instead it should have a "braising jus" as described on a restaurant menu. This works for us, and I braise most weeks Fall through early sping. Robin
  9. Actually this is something I have thought of before, without an eleven hour drive. I feel that most cooks or chefs have a flavor palate. For example I love the taste of thyme and it is in many of the dishes I cook, especially when I am improvising. In addition I enjoy varied cuisines such as Ethiopian, Greek, Indian, Morrocan etc. I also know I use lots of garlic and onions and in the wonter most dishes are braised. Actually my "flavor palate" is why I do not invite one couple I know more often to my house. He does not like onions, too much garlic or anything to out of the ordinary. Sh
  10. Thanks so much for helping me understand the method. Now that I know the reasoning I will just allow more time the next time I make it. There will definitely be a next time. As expected the flavor was even better when I ate the leftovers the next night. Of course being the experimental cook that I am I will try both ways. I am also going to make my pinches of spice larger. Robin
  11. I used to make a really good panettone that combined two recipes I copied from the book store. My recipe used grappa (or was it brandy) to soak the raisins and lemon zest. Lately I have been unhappy with what I have found in the store. I don't know if I still have my old recipe. Robin
  12. I made the Pork Stew with prunes and Onions served over the Oven baked Polenta. The flavor was amazing, however I was a little surprised and confused by the browning steps. I did not understand why the pork is cooked with the lid on at first as this rendered a lot of liquid that then had to be cooked off in the next step in order to brown it. As you can see by my photo I gave up on browning it as I ran out of time. I would have been fine on time if I did not need to go out of for polenta as the pairing sounded so good. I also misjudged the timing a little. Even my husband liked the pole
  13. I am a lover of Le Creuset as well and reading thorough this thread was a little dangerous for me. I think I should be going to a Le Creuset 12 step program instead of reading threads like this one. Imagine a discussion like this for alcoholics!! I have just purchased 2 new Le Creuset pots. One for me (a 5 1/2 qt oval oven) and one for a gift (3 1/2 qt round oven). The biggest tragedy in my life is my father had roommates through out all of my mother's Le Creuset (okay except the 7 1/2 qt round oven and the gratin dish I already gave a new home to ). She had a large saute pan, i am gu
  14. I made a really delicious Brisket Braised with pomegranate juice and an onion confit a few weeks ago. I love brisket and serve it often. This one was really good. However I did not care for the onion confit. In the future I will serve it with pomegranate seeds instead. When I made the brisket I subbed celery root for the celery and really liked the change. It made the sauce thicker. Robin Pomegranate-Braised Brisket With Onion Confit (This was published in the Baltimore Sun on November 8) Serves 8 to 12 3 tablespoons olive or vegetable oil 1 brisket (about 6 pounds), trimmed of excess fa
  15. I am still mulling over my possibilities of which sauteuse I will go with. However i was also curious if anyone has had a chance to check out the Calphalon one series that is exclusive to Willaims Sonoma until February and if so what your thoughts are. I don't think i will be investing in it as it is not tried and true and I am sure a large percentage of the price is the advertising i have seen leading up tyo its release. It is a shame as I love the idea of this pan, especially the helper handle. Calphalon One Chef's Muti Pan -Robin
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