little ms foodie
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a funny story from FAbio Picchi of Cibreo restaurant...
a woman with a baby came in and asked the kitchen to heat up a jar of baby food, he tasted it.. spit it out..and then added some fabulous aged parmesan cheese and extra virgine olive oil... brought it out to the lady..and her baby ate it all up... without complaining.
she asked waht fabio had done.. he said.. have YOU ever tasted this... and then explained the secret!
that's funny, we were just in Parma and while on a tour of the factory we were told that parmesean cheese is one of a baby's first foods as it digests in 40 minutes very easily. she said that parm and a little evoo was added to veggie broth. later they continued to add it to cereal and then pasta for babies.
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On a different note, I just received a box of peaches from my fruit of the month someone gave me.. On top of that I have a couple dozen ears of corn left I bought at this farm stand up state.. All the makings for your foie gras dish.. Any pointers to give to improve upon your dish?
For the soup I just melted some butter into 6 ears of corn (after i cut the corn off the cobb of course) then added chicken stock to just cover all the corn. Let it simmer for about 40 mins. Then hit it with the immersion blender. Then strained it. I think this would have been great as is, but I had some heavy cream laying around and I couldn't resist.
I'm thinkng if i made the dish again. The only change I would make would be to omit the cream in the soup. Not because I didn't like the texture and the taste of the cream. But only becasue I think the soup is more "pure" with just corn, stock, and butter. Personally, I loved the ginger Altoids with the peach. I know Ferran Adria used peach flavored Smints for his dish. I couldn't find those.
I follow Ethan Stowell's technique of using Pellegrino instead of stock in making vegetable puree soups. To my taste, the flavor ends up much clearer and purer. I also soften some diced onion in the butter before adding the main ingredient.
I've also found that simmering the cobs in the cooking liquid for a bit gives extra corny taste, have you ever tried that?
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Okay, then this wasn't Pike Place.
This stand IS in the market, I do agree that their quality is great and the folks who work the stand are really nice- but it is a bit over priced on certain items. A lot of stands will round down though if you are buying quite a lot.
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I also really love that so much of each person's personality is in each dish- how funny that it's easy to tell!
I want to know why the tasty pork sandwich has a blurry picture, no fair!!
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I've recently made ricotta again with 2 quarts of whole milk and 3 TBS lemon juice. I don't pour it out into the colander anymore, it works much better if use a slotted spoon to transfer the curds to drain.
slathered it on crostini and topped with some sliced radishes and some arugula that was tossed with lemon juice and EVOO, cracked pepper on top.
Was there a difference in flavor and/or texture when made with the lemon juice v. citric acid? I'm thinking about making ricotta for the first time to use in cannoli, but I don't know whether to go the citric acid or lemon juice route. I read that buttermilk and vinegar don't work as well.
This ricotta mousse at Lucullian Delights looks really good.
I really liked the texture of the one I made with lemon juice but I think it was more about the technique of scooping out the curds with a slotted spoon vs pouring the whole thing thru the colander
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henry we are eating the rest of your blue cheese cheesecake right now, wow it gets a bit stronger with a day or two!
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I've had health issues for 17 years before I was diagnosed with cancer. I haven't eaten farmed fish in over 15 years, and yet, I've had plenty of wild salmon that was smoked! I've lived in a lot of places, visited a lot of places, and yet never been to Seattle.
I'd say that if you're coming to visit ME (I'll be in Radiation/Oncology at Sloan-Kettering, on the 4th floor!), you should bring the Salumi stuff, if you're going to visit someone who isn't such a foodie, stick with smoked salmon. At least it will be a predictable/commonly accepted Seattle item!
Not that I don't give props to the smoked salmon, 'cause believe me, when I'm feeling up to eating, I do adore a decent amount of the salty, velvety stuff!It's just that well, geez, you're talking SEATTLE! I can get decent smoked salmon almost anywhere, I CAN'T as easily get something from Salumi, and they're pretty much the tops. I'd rather have something unique to Seattle, like a gift from Salumi, than a smoked salmon.
Rebecca I have to totally disagree....the smoked salmon that most of the world gets is FARMED salmon and not the same as ours at all.
If they are from Seattle and I'm visiting I also bring copies of Seattle magazine which people like.
Rebecca if I was going to be in your hood any time soon you can bet I would bring you a salami from Salumi!! the healing powers of pork....sending those thoughts your way!
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I've recently made ricotta again with 2 quarts of whole milk and 3 TBS lemon juice. I don't pour it out into the colander anymore, it works much better if use a slotted spoon to transfer the curds to drain.
slathered it on crostini and topped with some sliced radishes and some arugula that was tossed with lemon juice and EVOO, cracked pepper on top.
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Sadly, although Giant Pocky is funny, it's not very good.
oh that is sad, he will be so disappointed!
pocky is just a great snack of little bread sticks with sesame in them dipped in different candy flavorings. yum!
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Did you see the GIANT pocky?? I told Dayne I might buy it for his stocking at christmas if he is VERY good! haha!
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Yeah, had a feeling there'd be at least early consensus on this. Smoked salmon doesn't need refrigeration? I'd be carrying the smoked salmon cross-country on a plane, and then it would sit a couple of days as I travel around the area.
If smoked salmon, any recommendations on the best place for a good piece at a good price?
You'll need to get something that is dry-smoked and vaccum-packed. The less heavily smoked stuff needs to be refrigerated. Look for someplace that sells the Portlock brand or you might check at Pure Food Fish in the Market to see if they sell the really dry-smoked stuff.
I also bring Portlock salmon, the location in Ballard is great. Other things they have which are nice are canned dungie crab- it is quite good made into a little dip as an appetizer. the salmon and crab were big hits with my friends in Paris.
I'd want a salami from Salumi(or some other cured meat) if someone was offering.I took a whole Salumi finochionnia (sp?) with me to Chicago as a gift to a friend but that was when you could bring stuff on the plane. It was fine without refrigeration but I don't know if I would want that in my suitcase! dogs would love you though......
Not that I don't give props to the smoked salmon, 'cause believe me, when I'm feeling up to eating, I do adore a decent amount of the salty, velvety stuff!It's just that well, geez, you're talking SEATTLE! I can get decent smoked salmon almost anywhere, I CAN'T as easily get something from Salumi, and they're pretty much the tops. I'd rather have something unique to Seattle, like a gift from Salumi, than a smoked salmon.
Rebecca I have to totally disagree....the smoked salmon that most of the world gets is FARMED salmon and not the same as ours at all.
If they are from Seattle and I'm visiting I also bring copies of Seattle magazine which people like.
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Oh I forgot to vote!! I would like to write in corn or figs!
but if I have to go off the list I'd vote for mushrooms or bacon (I had bacon as a dessert before and it was GOOD!)
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Ling, I'm sorry if you've discussed this before but how did your love of pastry start? Did you go to culinary school? Are you working as a pastry chef right now?
One of my fondest childhood food memories was eating my mom's cream horns (puff pastry she made from scratch, then rolled, baked, and filled with slightly sweetened whipped cream.) My mom baked quite often when I was younger, but when my two other siblings came along, she was too busy balancing her career and feeding our family three meals a day to bother much with baking. So I started baking when I was about 11 or so, using her dog-eared, stained copy of The Five Roses cookbook. My first cake was the mocha chiffon cake that I've since adapted as a coffee chiffon cake, b/c my parents didn't buy much chocolate when I was a kid.
So after the baking bug bit, my goal as a kid was to make a new cake (or cookie, or pie) each weekend from the cookbook. I went through a period where I became really discouraged as a child because my aunt gave me a fancy cookie cookbook from Australia and I didn't realize that the measurements were different from N. American ones.
I also had some pretty remarkable failures--in particular, I remember one of the first cakes I made at 11 was for my little brother's birthday. I always wanted to "experiment", so I made two banana cakes, stacked them, and filled and frosted them with a "banana" icing (which I believe was just mashed banana mixed with a 7-minute boiled frosting...I know!
) Of course, the banana in the icing started turning brown before we were finished with dinner, so I coloured it with yellow food colouring. The result was an unappetizing, mottled yellow-brown, lumpy cake. I haven't been to culinary school and I haven't had any experience in professional kitchens, except for the odd stage.
Wonderful story Ling, thank you.
Just picked up that melon Pocky last week...it may be my second favorite after the coconut chocolate. and also got the 'new' carmel flavor which we are eating right now!
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Wow! that was fun! I've never been to the Cape and thought everything was very interesting. Love the family interactions and photos- well done!! thank you!
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great info all! thank you for all the info!!
For high temp use, I would stick with peanut oil. I use EVOO and haven't had too much problem, but it will smoke a bit sometimes. I've read that the smoked olive oil isn't good for you in the long term (just as BBQ is also not good as a long term food item). Fats dripping into the coals/fire ignite and form noxious gases that then deposit on the food. Or something to that effect.doc
can't use Peanut oil in this house as hubby is deathly alergic to peanuts and we don't take a chance on the oil. I use EVOO a lot but actually don't like the flavor of fried chicken in it.
Hey, Little Ms Foodie, I can help you find real lard in Seattle. If you go to a big Mexican grocery, such as Guadalupe Market in Burien (but sadly neither of the Latin groceries at Pike Place Market) you can get a big tub of non-hydrogenated lard for a low price.Or if you want organic and/or leaf lard, you can buy kidney fat at a farmers market (Skagit River Ranch and Samish Bay Cheese both sell it and one or both of them are at most area markets) and render it: process to a paste in the food processor, put in a saucepan in a low oven, and leave it there for a couple of hours.
For frying, I've also used a 25% lard/75% vegetable oil blend and had good results, although I was using liquid canola rather than shortening. I think all lard probably would have been better, but I didn't want to use up all my lard for a few donuts.
Lard is a wonderful ingredient, and once you have some on hand you'll find all sorts of other uses for it beyond frying.
perfect! thanks mamster, I already render my own duck fat so will most likely look to buy lard when I need it as the freezer is small and already full. But I assume that pure lard can be kept in the freezer also?
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No cooking.. Went to this place by me for breakfast.. Ordered soft boiled eggs, a big ol coffee and a side of ham.. Along with the bread came a Praline Spread and a couple of Preserves..
Daniel, is this place called Pan Quotian or something?? from what I can see it looks like this place I went to in Paris and I know they have locations in NYC
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I have Lard in my pantry, it says it is partially hydrogenated lard and doesn't need to be refrigerated.
I also have Crisco, it says partially hydrogenated.
If I'm making fried chicken or the like, are either of these "healthier" than the other? We love to fry so I want to make sure we are making good FAT choices
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We need to come to Seattle and take some lessons.
Yeahhh! come to Seattle!! everyone's doing it....right Klary??
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Michelle, not knowing anything about Israel I want to thank you as your blog is certainly an eye opener! What a beautiful place with such gorgeous fresh looking food! now as for the turkey testicals I can probably do without!
fantastic pictures of both the food and the cities!
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We've decided to give Petrus a try, thanks for the help!
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Following Abra's advice (thank you!) we had grilled pizza's last night!
The first was a bit of red sauce, fontina cheese, fresh chorizo, paprika sautted red onions and an egg!
The second was a white pizza- evoo, garlic, rosemary and white chedder
We finished the chorizo pizza with some manchego and the white pizza got arugula
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with some nice ciabatta I made these little egg in the hole, parm and parsley on top
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Oh my gosh you have a Hediard!!! Now I know I must go to Moscow! One of my favorite stores when I'm in Paris- their food stuffs, pastries and chocolates are fantastic! As you said- it's truely eastern Europe!
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According to Nancy in today's Times:Two-week-old Saint-Germain (2811 A. E. Madison St., Seattle; 206-323-9800) lives just across the Rue Madison from neighboring Rover's and a couple doors away from Voila! Bistrot. This tiny cafe and wine bar, named as homage to owner Jean-Michel Omnès' favorite Paris quarter, specializes in tartines, open-faced sandwiches served on country bread.
I love tartines. Anyone been?
We took some friends there for lunch yesterday, it is fantastic! wonderful tartines all about $6.50. beautiful tiny little room and Jean-Michel is the best host! They have some nice soups and desserts also. Wines by the glass, half and bottle as well as a good selection of nice liquor.
Go go and have a tartine, i don't know anyone else doing them like this in seattle!
Went again today! tartine with butter, ham and cantel soooooo delish! Dayne had the duck with crottin! 1/2 bottle of viogne (sp) . they have lots of half bottles.
11am to midnight (weekends until 2am)
Things we refrigerate
in Kitchen Consumer
Posted
the wine fridge is an excellent recommendation! The top shelf of mine is the warmest and I may move my hard cheeses in there.
we just came back from italy and brought back cryovac'd salami and hard cheese without a problem ( for the products that is, customs is a different story!)