andiesenji
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Posts posted by andiesenji
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I just ordered Candy Freak by Steve Almond
and Bittersweet by Alice Medrich
(Recipes And Tales From A Life In Chocolate)
The latter recommended by a friend.
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OTOH, if you have a 20-year-old dishwasher like mine, the pre-rinse is ESSENTIAL to getting stuff clean. I learned this through trial & inspection, believe me.
I'm guessing at the age of the dishwasher, it was here when we bought this house 14 years ago. Even then it required the pre-rinse. It may be 30 years old for all I know. I'd never had one in any of my previous living quarters so I was looking forward to "no more diswashing!" Didn't completely work out.
I suppose I need a new machine, but I don't see that happening until this one literally breaks down in some fashion.
In the meantime, I try to pre-rinse as quickly as possible, using as little water as possible, but it has to be done.
I have to admit I am a bit of a fanatic about clean dishes.
I have gone through several dishwashers during the fifteen years I have lived in this house.
I was never really satisfied with the way the dishes were washed and they all too far too long.
When I decided to remodel so I could get my kitchen certified (in case I wanted to do some contract work and because I do a lot of canning) I got a Hobart. No normal microbe can live through that.
The greatest advantage is that the cycle takes 90 seconds. 1 1/2 minutes and the cycle is done.
I have a large plate rack above so I can unload it and put in a second load, pots, pans and etc.
Two years ago I went to the instant water heaters and got rid of the 2 tank type heaters that were supposed to be guaranteed for 10 years but one had to be replaced after 6 years. It saves on gas and the hot water never runs out. I have one just for the kitchen/laundry and the other one is for the bathrooms. My gas bill went down 25%. (Prices very high in California)
I had a guest staying with me for a couple of weeks last year and she was one of these people who use a glass, rinse it out with plain water, wipe with a paper towel and return to the cupboard.
She was suprised when I insisted that she put her glass in the dishwasher after use and it would be washed in the next cycle. Her reasoning was "it didn't have anything in it except water."
Some people just do not have a clue..............
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How instant do you want it?
Serving 4
You will need one of the 2-quart Pyrex measures or a microwavable bowl in which you will place -
6 apples pared and cored, cut in wedges then cross cut in bite-sized pieces.
add 1/3 cup sugar - I use Splenda because I am diabetic.
1 teaspoon cinnamon
1/2 teaspoon kosher salt
Toss so the apples are pretty well covered with the cinnamon/sugar.
Nuke in microwave for 10 to 12 minutes depending on how dense the apples are.
Golden delicious take less time, Jonathans take longer. Test with a fork.
Stir the apples to coat with the syrup that has formed in the bottom of the measure.
Meanwhile mix 4 oz cream cheese with 1/2 cup sour cream till well blended.
Spoon apples into microwaveable serving dishes, add a generous dollop of the cream cheese/sour cream topping onto the top of the apples. Place in microwave for about 30-40 seconds. You can lightly dust the top with cinnamon if you wish.
If you want to get fancy and you happen to have a package of palmiers you can break them up and put some in the bottom of each dish. This makes it more like an apple pie or tart.
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Andie -- as you may notice if you read everything here
, I have a lot of issues with Ruth Reichl and her two books of "memoir." And I'm not the only one who is bothered by her journastic moral lapses of making stuff up. Her recipes are good, but take everything else she says with a rock of salt. When I first bought the book, perhaps 5 years ago, there were a fair number of reviews of the book by people who were well acquainted with the author. As I recall, most noted that she seemed to have no fear of revealing intimate details about her quirky or downright odd family, friends and her own quirks.
There have been many writers who enhanced their "mystique" by stretching credibility in their writing, (Hemmingway for instance) but sometimes it is done simply because it makes the story more interesting.
On a brighter note:
I also want to mention the book by Carol Drinkwater, The Olive Farm.
No so much revolving around food but about her purchase of an olive farm in the south of France and her struggles with the French property laws.
Murphy's law was in full flush.......... If anything could go wrong it did.
If you liked Peter Mayle's books or Frances Mayes book Under the Tuscan Sun, I think you will like this one.
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"The Art of Eating," by M.F.K. Fisher. Just stunning. Of exceptional historical interest, and some of the best writing and philosophizing about good cooking I've ever read.
All of her books are wonderful - Is yours the 50th anniversary edition?
In 1974 she was introduced to me but at the time I did not realize who she was. She was introduced to my party at Chez Panisse simply as Mary Frances. I had read With Bold Knife and Fork shortly before and earlier had read The Art of Eating and How To Cook A Wolf.
Some time later, as my friends and I were returning to the hotel where we were attending a conference, someone said, "Oh my God! I just realized that was M.F.K. Fisher."
We all felt a bit chagrined. It was a conference for women writers. I wasn't a writer but was attending with a friend who did not want to go alone.
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I know that it has been out for a few years but I recently re-read Ruth Reichl's "Tender At The Bone: Growing Up At The Table".
I found myself laughing out loud many times while reading the book (bringing some odd looks from strangers) in fits and starts, usually when I was waiting for an appointment somewhere.
I have been meaning to get the sequal, "Comfort Me With Apples" which begins when she became a restaurant critic.
The problem being that when I am ordering books I don't remember about this one and when I recall this one I am not where I can order it.
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I'd recommend another "American Pie", this one by Peter Rinehart. It's about his search for the perfect pizza.
He has a wonderful knack of putting into words all the things I feel about food but cannot express.
It's both a cookbook and a memoir. Absolutely fantastic.
Yes indeed, Peter has produced yet another masterpiece.
Many of my fellow members on the Bread-Baker's digest participated in testing the recipes in this book, as they did in the prior book The Bread-Baker's Apprentice.
I didn't have time to take part, but I did get it as soon as it was available.
He has been so nice about signing and sending his books directly.
I must confess that I cooked a lot of pizza as I was reading the book.
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Hi David,
Since it carries your recommendation I will have to get it.
AndieP
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I used to forage for pine nuts before arthritis in my knees made hiking in the hills impossible.
We carried "snake sticks" also because our native nasty, the Mojave green (rattlesnake) just loves to rest under the pinoñ pines. We used rakes to drag the pine cones out from under the "trees", which are usually just big bushes with branches near the ground.
Several years ago I attended a "nature walk" with foraging led by a Native American in the San Gabriel hills, very close to the city. Most people think of the L.A. area as being mostly a metropolitan area but there are some wild lands close in. Just last weekend a California brown bear was tranquilized in a back yard in a suburban area.
I can't recall offhand all the plants he gathered but it was enough to feed the seven of us a very satisfying lunch. The ones I do remember were mallow "cheeses", squaw root, wild onions.
I have snacked on a particular type of kelp, recommended by someone who was familiar with the stuff.
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First of all, do you have a good cheesemonger? If so ask them for advice, most are more than happy to spend time with you, offering tastes and making suggestions as to what to serve with the various cheeses and in what order to serve them.
I order a lot of cheese and highly recommend The Ideal Cheese Shop. If you live in New York City is will be local for you. http://www.idealcheese.com/
Forbes named it #1 for 2003 and Zagat rates it as tops.
They have a staggering variety of Italian cheeses.
I just received (this past Wednesday) an order which included a wonderful Molitrno and an exceptional Caciotta Al Tartufo, an Umbrian chees that contains bits of black truffle. Also a Fontina Val D'Osta and two pounds of Ricotta Salata which I prefer to use in baking instead of Farmer's cheese. It is quite dry and slightly salty. It is nothing like regular ricotta. It is a wonderful addition to salads - I also use it on fruit pizza.
jimgeralds mentioned fresh Pecorino and they have both a young cheese Pecorino Al Pepe, not available at present, and PECORINO TOSCANO STAGIONATO which is a fairly new product for them.
Also temporarily unavailable, unfortunately, is the supurb Buratta Mozzarella imported from Italy which can spoil one for any other type of mozz. If I order it for a party I always have to order extra just for me, otherwise I will not have enough to serve my guests.
I have also ordered cheese from Bacchus Cellars, http://www.bacchuscellars.com/eabout.htm, however I had a bit of a problem getting my last order delivered on time and had to pick it up at the depot. Their cheeses are fine, my problem was with the shipping department.
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The heirloom apricots from my huge old tree. The fruit is also much larger than any I have seen in the produce makets. They are incredibly sweet and when dried have none of the sourness one finds in commercial dried apricots.
The treat bears heavily ever other year and already some of the branches have had to be propped up, otherwise they break.
I also have an Elephant Heart plum which also produces wonderful fruit.
The fresh tomatoes from the garden are also worth waiting for and I begin carrying a tiny salt shaker in my pocket when working in the garden. This year I only have 9 varieties because I decided to grow some different veg.
I picked a lot of fresh sorrel this morning - it is already setting seed. Time to make a carrot/sorrel soup - good hot or cold.
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What are your favorite choc. chips for taste and texture after baking? I tried Guittard recently and was pleased. Thanks, all.
I prefer the Schokinag extreme bittersweet chips 75% choc liquor
http://www.schokinag.com/eng/default.htm
if you are going to buy in small amounts
Try the King Arthur Flour site.
They list them as Chocolate chips, extreme dark
http://ww2.kingarthurflour.com/cgibin/html...647618121140064
I also like the Guittard's bittersweet onyx wafers (buttons) 72% choc liquor
This is what I usually use for dipping candied peel and candied ginger, glacé fruits.
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Their hot dogs are indeed great, but some of the etc. is even better - Along with their dogs I'm a major fan of their fresh brats, braunschweiger, garlic summer sausage, yachtwurst. Their ring bologna's are fun, and work well with some warm german potato salad.
Usingers has been in the sausage business since 1880. As good as it gets this side of the Rhine.
Usingers is pretty good and I have ordered brats from them.
However I like Nolacheks better since they came online.
http://www.nolechekmeats.com/products.html
When I lived in Wisconsin back in the mid 1950s we used to drive to Thorpe to buy their fresh brats and the hams that were dry cured.
They have extended their line. They now have a frest brat made with dried cranberries and wild rice that is out of this world. Another favorite of mine is the fresh apricot/Dijon brat.
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Thinking back, I realize that I have ordered quite a few items online after watching the show "Food Finds" on the TV Food Network.
I haven't kept a separate list but realize I should do so. I will search them out and put them in a folder of Food Favorites.
I am glad you started this discussion.
Andie
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I am a cheese fanatic.
I buy from Ideal Cheese Shop http://www.idealcheese.com/
In fact I just got an order on Wednesday. (FexEx overnight)
Ricotta Salata a very dry ricotta similar to farmer's cheese but with more flavor.
Lancashire from England
Farmhouse cheddar also from England - 3-year old.
Moliterno, an aged sheep's milk cheese from Sardinia
Kasserie (young soft style) from Cyprus
Caciotta al Tartufo an Umbrian cheese with truffles.
Also a pound of peppadews.
I am in heaven.
I also shop at Ethnic Grocer http://www.ethnicgrocer.com/eg/default.asp
if I need something I can't find locally.
I buy specialty flour on line. Some things just are not available locally.
Turducken from Cajun Grocer on line. Other specialty items. Teas, jams, also
rices and beans from Indian Harvest http://www.indianharvest.com/ - warning this site can be dangerous to your finances!
I have ordered breads, sent overnight express from http://www.breadalone.com/
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Another way I use leftover rice is mixed into a cornmeal batter like you would make for corn pancakes.
For each cup of batter grate in 1/4 cup of parmesan.
Cook on a griddle until they are brown and a bit crispy around the edges.
Our cook called this Philpy when I was a child.
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Regarding the rice custard:
I forgot the important part about the baking.
If you are using a metal baking pan or a springform pan you have to set it in a water bath.
Set baking dish in a larger pan, place in oven and pour boiling water in the outer pan to within an inch of the top of the baking dish.
Sorry about that!
Andie
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I can see this is a topic to keep track of! Already so many good ideas.
I've looked for years for a really good rice pudding using leftover rice. So many recipes call for uncooked and that seems to defeat the spirit of something like rice pudding, which is very good but comfort/leftover food in my book. Any ideas or recipes?
As I write I have a rice custard baking in the oven. In one of the new leak-proof springform pans which has a silicone seal to keep the water out and the custard in.
I had about 1 1/2 cups of rice so I made a custard (I never use a recipe but this is what I used this time)
8 eggs
1 cup milk
3/4 cup cream
1/2 cup Splenda (I am diabetic-you can use sugar.)
1/2 teaspoon kosher salt
Beat well and stir in:
1 cup crumbled ricotta salata (you can use farmer's cheese or regular ricotta but you have to drain it well)
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamon
1/4 teaspoon ground nutmeg or allspice.
Stir the rice to separate the grains and add to the mixture.
Pour into buttered baking dish or a non-stick pan.
Bake in a 325 degree F. oven for 45 to 55 minutes, or until a thin blade knife inserted in the center comes out clean.
If you want to make a savory dish, omit the sugar and sweet spices, add 1/2 cup of crisp crumbled bacon, toasted onion and freshly ground pepper, or 1/2 a chopped chile pepper.
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When I was in baking school nearly 50 years ago, I was taught the method your colleague suggested. The reasoning was that the friction of the sugar crystals acting on the protein before the sugar dissolved would speed the formation of stronger walled "bubbles", then adding the sugar slowly as whipping continued would further strengthen the sturcture.
We also were taught to add a bit of Cream of Tarter to egg whites we were whipping without sugar to maintain volume and strengthen the structure - UNLESS - we were whipping in copper.
I have a copper liner for my 20 qt Hobart just for whipping egg whites and it does add volume and strengthens the structure.
I bake large meringues for schaum torte and there is really a difference in how the structure holds up in the oven.
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I have another absurdlly simple cooking question. What's the best way to remove silk from ears of corn? I always end up plucking random ends from in between kernels one by one. Surely there is an easier way?
Try the cut-proof knit gloves. I bought them for handling glass but use them in the kitchen for handling sharp blades, stringing the wire on my noodle cutter, opening clams and oysters, and of course they are great for stripping the silk from ears of corn. The texture of the knit catches the silk and removes it with one stroke. They go into the washer and last for years.
I always wear one on my left hand when I am boning out a leg of lamb or a rib roast or similar activity where there is a chance the knife will slip on a bone and strike my hand.
Having had multiple stitches in the past prior to buying these gloves, I decided safety first was a prudent option - and cheaper.......
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What always got me about those ashtrays was if someone used them, you had to pick them up, clean them, put them back, because they looked horrid once they were used!! If someone ever filled one up, it'd be a carton of butts!
And stink. I can't stand the odor from an ashtray.
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Yup! I know what you mean. We have ravens here, some of which are as big as chickens and one of them could bathe in this thing.
Back in the day, we had a huge coffee table, before the really big tables were fasionable, it was actually a Stickley dining table that had been cut down after one of the legs was damaged.
That ash tray wouldn't fit anywhere but on that table. It was too big for the end tables.......
My ex took the table.
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what I haven't found yet:
a flexible spatula that can get hot without melting or splitting, and go in the dishwasher, preferably at a disposable price.
anyone?
I have a large one 2 1/2 x 4 in. Red silicone with a sturdy handle.
I got it at Linens 'N Things.
I use it for working carmelized sugar in a skillet.
I no longer have the label but I think it is safe to 500 degrees F.
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I've got a montrous orange UGLY 60's ashtray that I'm thinking needs to be doing some duty as a birdbath.
At an estate sale last year, this lady had made these absolutely beautiful birdhouses with china pieces for mosaics on nice birdhouses. They were absolutely beautiful. They'd look really cute with Toasted's birdbath cups on stakes!!
I have one like that in the hall closet. It is orange with black crazing all through it. I always thought it looked like it had a spiderweb on it.
My ex smoked and I don't know why he didn't take it with him. It is an enlongated triangle with the tip cut off square. It is like a solid slab that had the center hollowed out in a long oval then the depressions for the cigarettes to rest were carved.
I don't allow smoking in my home so there is no reason for me to keep the thing but for some reason I never tossed it.
Food Related Books
in Food Media & Arts
Posted
Perhaps someone here can help me locate a book that I read quite a few years ago.
I can't recall the exact title or the name of the author. It was one of those "trade paperback" books, larger than a regular paperback, and I recall that it was from one of the small publishing houses that does short runs.
Part of the title or subtitle was "Confessions of a Food Stylist" and the author was a woman who did the compositions for the photographs of foods that go into the large "coffee-table" books.
It was very funny and I would like to read it again. I lent it to someone who did not return it and I have not come across another copy. I am sure it is out of print but without a correct title or author name my search has been unproductive.