shelora
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Posts posted by shelora
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And don't forget the misto quente - the ubiquitous grilled ham and cheese - served up at bus terminals up and down the Brasilian highways.
I lived on sanduiches at Ipanema beach and they were unusual combinations - ricotta and pineapple one that stands out.
If I can unearth my food journals of the 1980's, I'll come up with more examples.
s
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If I had a half dozen whip cream canisters and co2 bombs, I would have extreme fun trying to change liquids into foams.
Would I want to pay for this in a restaurant? Nah, I don't think so.
I like the idea of playing with blow torches too!
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Dee,
Thanks for the clarification. We have a major middle eastern grocery store going on here. Went to a new Persian restaurant tonight to try their version of the dish.
No real chunks of beef visible and I asked the chef about that. He said that because the dish is stewed so long it kinda of dissolves in the dish. What do you think about that?
I understand from your recipe that it is a long slow simmer and then the other ingredients are added and cooked another hour, okay, but there were shreds or anything resembling beef in the dish. Was I duped? Or is this what happens?
I will have no problem getting the dried lemons, but the fenugreek, maybe.
Will let you know.
Thanks,
shelora
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Thanks Dee. At long last.
Two questions, are you using the stems of the parsley and cilantro? When buying fenugreek leaves, they are fresh or dried?
Okay three questions. How do you know how to buy dried lemons? How dry is too dry? Or is there such a thing?
Other than that I'm good to go.
Shelora
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Keith:
How about brunch at Feenie's on Sunday?
Paul
P.S. - Bring you resume.
Keith,
I want you to know that I really support you on this move. Best of luck.
Shelora
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Merlin,
I was one of the key cooks who worked on Rebecca's menu when she first opened up. Exciting 16 hour days. I loved it!!
There have been a lot of us you had passed through those doors - most still working in the biz.
The demise of Rebecca's was due to financial trouble, to be short and sweet.
Every cook or chef that went through there will have a different story to tell about Rebecca and her restaurant. We laugh about it now.
The concept of a food bar, where you could get wonderfully fresh dishes to go, was great.
Last I heard Rebecca was working in a test kitchen for Bon Appetit and then I heard a different story, that had something to do with someone very pissed off at the sound of her name!
But yes, Rebecca's had a great concept. The food bar idea was great. Glad you have fond food memories of that place.
I haven't been to Wild Saffron, but will ask around to see if anyone has gone and hey, I could actually check it out myself.
Later,
s
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Rick Bayless came up with a handy guide for pairing Mexican food with wine.
It may have been from his website, but it has been on our fridge for some time, so I may be mistaken.
We are not beer drinkers and we take mescal or tequila as an apertif. Here are some of the points that we have found so helpful. It's not verbatim, I'm adding my own comments.
1. Pair wine with the sauce, since Mexican food is always defined by the sauce -especially Oaxacan moles.
2. Start wine-sauce paring by focusing on the chile featured in the sauce.
3. Green chiles with white wine.
4. dried red chiles - red wines.
5. tomatillos as a background to the chiles - fruity Syrahs or New Zealand Sauvignon Blancs.
6. tomatoes as a background to the chiles - Italian varietals like Sangiovese or Barbera.
7. Match a wine's acidity to any lime, sour orange and fruit vinegar focussed dishes. Think the Yucatan.
8. Match a wine's fruitiness to the characteristic fruitness of many classic sauces. A manchamantales for example, that uses pineapple and plantain in with the chiles.
Shelora
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You put them in a quesadilla?? Can you explain?
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Here are the chilies. Notice very wrinkled skin. The ones on the left are smaller and are perfect for making the condiment. The larger ones I like to use for stuffing. THey are so smokey in aroma, my kitchen is filled with the smell and they are blisteringly hot. So much so, that I like to rinse them quite a few times in cold water after soaking to rid them of the chiles heat. The heat can be quite painful, but some batches aren't so bad.
Chile mora I think would be a lame substitute, this chile is very distinct.
I still have some chile moritas. I decided I was going to stuff some of them. After soaking I realized it was a bit of a mistake. The chiles are packed with seeds and it took hours (slight exaggeration) to remove and then stuff. They were good stuffed with a picadillo, but God, what an effort.
If you are over on the island, you are welcome to some of my chile pasilla de Oaxaca, they are a real treat.
Over and out.
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Hi Hugh,
I started a thread further down with the sub-heading for ingredients. I thought it would be fun and informative to keep track of where to get, well, ingredients, be they cheese, Spanish anchovies, dried lemons or buffalo sausage.
Could you post your findings there?
P.S. I've got a line on another amazing little restaurant. Will keep you posted.
s
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Soooo, what do you think the quantities would be then??
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then we just dropped names to get attention, how desperate!
That sounds like a great trick. Whose names? Might have to try it sometime.
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Long dedicated to low maintenance gardening, we have worked out throught the years what grows and what doesn't and we stick with that.
Vegetables come from the local farmers markets and the rest - herbs and beans grow in our garden.
Tomatoes are too dodgy to spend a lot of time on where we live, but damn the herbs just keep on keeping on with very little maintenance and attention. And we like it like that.
We do compost, so that does help the soil. But we are in no ways obsessive about it.
We have a 15 foot bay tree, started from a small starter plant, lots of rosemary, fennel and parsley and kale all year long.
We plant more parsley, thyme and arugula every year and every spring we get a resurrgence of lovage - tons of it - lemon verbena, epazote, sorrel, celery, cardoon, chives, calendula and sage.
We plant runner beans every year, sometimes twice, they do very well. And miracle of miracles, the tarragon is coming back along with the lavender.
Having a garden is not hard I've discovered, just finding what works and a regular watering in the heat of summer is all that's needed.
We have a tiny garden all plants crammed into each other.
My advice - go forth, dig around a bit and have fun. If I can grow herbs, you can.
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Oh yes! Yes! Yes!
I simply must have the recipe!!!! Ghormeh Sabzi. This will put the parsley experiment over the toP!!!!!!!!!
6 bunches!!!!!!
I'm mad I tell you. Simply mad!!!!! HAA HAHA HAA HAA HAA!!!!!! Please, please teach me the recipe. And I think I can get the Moro Cookbook from the library. Will go tomorrow.
Thanks
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Wow! That's amazing. No parsley or cilantro. I am making a third version right now with parsley and cilantro with garlic and jalapeno, oil, vinegar.
I guess you are asking me to wing it with the quantities????
And final question, is this recipe common to you or Argentina? I'm intrigued.
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Sometimes checking in the yellow pages under community centres or cultural centres yields up some great contacts. If there is a Czech cultural centre they may be able to steer you to a restaurant.
Creamed cabbage with cumin seeds. YUM!
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Ohh, I'm glad you liked it! I heard he did a special yesterday with rock sole?? Sorry I missed it.
So today I went for my Wednesday ritual, early morning before the crowds and was treated to the same wild salmon you had, Umi Nami farms greens with a creamy sesame sauce, a blond miso and prawn broth with baby Japanese turnips and tofu and a little dish of tuna with a sansho pepper leaf - oh my God - what a flavour bomb packed into a teeny tiny leaf. Very citrusy.
And my usual roasted onigiri - absolute heaven.
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Research indicates BA has a strong Slow Food convivium. A page on google produced two recommendations for quality food in BA.
They are:
Epoca de Quesos
San Martin, corner of 14 of July - TAmail
Sarfatti Leon
Talcahuano 961
BA
The Slow Food convivium leader is a Santiago Sandal and an email is listed should you have more specific questions on finding good food in Argentina
info@slowfoodarq.com.ar
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From a sleuths perspective, if there any food markets held once a week somewhere in the city,
these are great hunting grounds for farm produce - especially cheese makers and vegetable growers. From my understanding, BA has a very strong Italian community, surely there is someone locally growing basil, tomatoes and making cheese or chorizo.
I'm curious to know where your organic produce is coming from? Any idea?
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I am searching for a killer chimichurri recipe. Anyone willing and able?
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Sure enough, parsley oil recipe in Trotter's Vegetable cookbook.
I made a take on the tabouli salad minus the bulger wheat. No mint either. Just 2 1/2 cups of chopped flat leaf parsley with lemon juice, olive oil, salt, and a few first of the season baby cukes and tomatoes. On top of a lettuce leaf, a chance to really hone in on that parsley flavour. Tasty with grass overtones, the cukes and tomatoes really helped.
Parsley is also a diuretic - great for those dieters!
And what about a parsley sorbet? I suppose you would have to make a juice out of the parsley first.
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"Do you happen to remember what wine you used in the farrotto and/or served as an accompaniment?"
Dear Mr. Fagioli,
You know, I tend to recall the dish I made, very rarely the wine involved. There is always wine involved, but other than the fact that it was red, I have no idea.
Still waiting on morels, but those dried porcinis are fabulous, at any time of year. Don't forget to use the soaking liquid, strained of course.
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Starting another thread for Van. Island. Hoping this one can work for seeking out ingredients, whether fresh or frozen, canned or dried. Shopping can be a pain, especially in Victoria, where you have to go from one end of the city to the other for let's say, a special cheese, then some French gherkins, then organic meats and finally fresh fish.
Looking for something? Post it here.
I'll step up to the plate and request morel mushrooms. I need some. Desperately. I can't wait any longer. Who's got them and what are they charging? Not frozen, but fresh from the field.
Do you think it will be a good season for them?
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Made a small batch of chiles and vegetable en vinagre. It's a pickled condiment for those not familiar. I added two small smoked chiles to the mix and it is amazing!!! If you have some on hand, do try it.
I added only some white onion, serranos and carrots to the mix. Wanted to keep it simple. With apple cider vinegar, good olive oil and Mexican oregano, this is the condiment for the next couple of weeks.
Well, that's two gone from the surplus!
Vancouver Island Restaurants
in Western Canada: Dining
Posted
Is there a new menu at the Mahle House? What are you recommend to try there these days?
Thanks, working my way up the island soon and want to be prepared.
Thanks,
s