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SobaAddict70

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  1. I was perusing some of my cookbooks -- think I'll be doing this for Sunday dinner... Spaghetti with Garlic, Olives and Herbs (recipe courtesy of Julia della Croce's "Ultimate Pasta") 1/3 c. (60 g) sharply flavored black olives such as Gaeta or Nicoise 1/2 c. (125 ml) extra-virgin olive oil 6 large garlic cloves, very finely chopped 3 T. chopped fresh flat-leaf parsley 1 T. chopped fresh marjoram or 1/2 t. dried marjoram pinch of crushed red pepper flakes salt, to taste 1 lb. (500 g) spaghetti (or spaghettini, or mezze linguine) 1/4 c. (30 g) fresh bread crumbs, lightly toasted 1. Pit and slice the olives. Combine all but 2 T. of the olive oil and the garlic in a deep, broad skillet. Turn the heat to medium-low and saute until the garlic softens and begins to color lightly, about five minutes. Stir in the parsley, marjoram, olives and red pepper flakes and warm through, about 20 seconds. Remove from heat. 2. Meanwhile, bring about 4 quarts (5 liters) of water to a boil. Add 1 1/2 T. salt and the pasta. Cook until al dente, stirring frequently to prevent the pasta from sticking together. Drain the pasta, reserving some of the cooking water to moisten the pasta after saucing. 3. While the pasta is still dripping and moist, transfer to the skillet with the sauce and toss together. If it needs more moisture, add a little of the reserved cooking water. 4. In a separate small skillet, heat the remaining olive oil and add the bread crumbs. Saute over medium-low heat, stirring, until crunchy. Sprinkle the crumbs over the pasta, and serve.
  2. cool beans then. speaking of pasta, can't wait for REAL (not hothouse) tomatoes to start appearing in the markets.... chopped tomatoes, cold pressed olive oil, salt, cracked black pepper, chiffonade of basil...can't wait! oh, got another one for y'all: onions and garlic which have been sauteed in butter and olive oil, one or two mashed anchovy fillets, red pepper flakes (if you want) or cracked black pepper, and shredded or chopped cabbage; cook until the cabbage is softened and tender
  3. I wasn't invoking an absolute, just giving my opinion. But you might agree, it's a little overkill to toss a handful of grated white stuff on something that probably doesn't need it. sort of like pizza with spam and pineapple (*shudder*)
  4. *shrug* for the record I'm Asian (Chinese/Filipino if you simply *must* know), but very well read and more than a little knowledgeable about Italian food, since one of my ex-partners is from Turin. By all means, add cheese in whatever quantity you desire, but IMHO its unnecessary since its addition will overwhelm or overpower the other flavors. Robert -- true that many pasta dishes benefit from the addition of grated cheese; but for a dish like what we're discussing, why would you want to? Although I've seen people add grated pecorino to pasta puttanesca (*shudder*). This might probably lead to another thread -- is there such a quality as "too much flavor" or "an overabundance of flavor" in a finished dish? I don't mean an overemphasis on one particular flavor, I mean too many things going on at one time. Dunno if that makes sense. Jinmyo -- you might also try sardines or fresh anchovies. There are endless variations on the pasta with oil/garlic and herbs routine. There's another I'm thinking of that consists of oil-packed tuna, olive oil, garlic, capers, flat-leaf parsley, lemon juice, shredded lemon zest, and either a handful of chopped oil-cured olives or a sprinkling of red pepper flakes. There's a second that's just olive oil, garlic, flat-leaf parsley and fried bread crumbs. etc. This is beginning to make me hungry.... =)
  5. GAH! Every time I see a pasta dish that calls for grated cheese, I'm reminded of that scene in "Big Night" where the woman asks Stanley Tucci's character why her risotto doesn't come with a side of spaghetti ("she wants starch with starch?!?"). Certain Italian pasta dishes don't use grated cheese -- this being the case of one of them. There are several sauces that have bases composed of nothing more than garlic, herbs (Italian parsley usually), and good quality olive oil. To this, you can add red pepper flakes, anchovies (either salt or oil packed), currants, chopped brined olives, etc. Cheese is superfluous since it masks or overwhelms the other ingredients in the finished dish. If you simply must add a topping, fried herbed bread crumbs will do. The simplest sauce I can think of would be good quality (not extra-virgin) olive oil, garlic and chopped Italian parsley or lots of freshly cracked black pepper. To 1/4 c. olive oil, add 2 split garlic cloves and saute until the garlic is golden brown; discard garlic or save for another use -- do not let the garlic burn. Toss the cooked pasta (linguini, fusilli or spaghetti is best) with a little of the pasta cooking water into the sauce; finish with the chopped parsley or pepper. Alternately you can add red pepper flakes at the same time as you add the garlic, or when finishing the dish.
  6. SobaAddict70

    Dinner! 2002

    been working overtime lots, so not really time for my usual de gustibus d'jour Sunday: roast chicken with 40 cloves of garlic; roasted lemon potatoes; stewed greens (threw in some diced ham and duck fat for good measure); banana menage a trois (banana rum souffle with banana ice cream, and unsweetened whipped cream (I folded in just a smidge of chopped crystallized ginger into the whipped cream)) Tuesday: asparagus risotto; leftover roast chicken; homemade cranberry chutney; steamed broccoli; leftover banana ice cream gonna be stuck at the office tomorrow evening (*frown*), but dinner at Union Square Cafe on Friday....should be fun.
  7. SobaAddict70

    Kai

    I'd like to chime in here as well haven't been to Kai and based on Mao's and Grimes' reviews, have no interest in going. If I wanted Japanese/French fusion, I'd go to Nobu. plan on taking my partner to Sugiyama sometime next month -- haven't been back in about a year, so that should be a treat. if memory serves, the last time I was there, we ordered the 12 course kaiseki. highlights included superlative sashimi, crabs no larger than a fingernail, crispy fried shrimp (ebi) heads, matsutake mushrooms with steamed rice and seaweed... sheer heaven. Kai sounds more "down to earth" but that's just my perception
  8. SobaAddict70

    Dinner Parties

    The following is from "How to Cook Meat" by Chris Schlesinger and John Willoughby -- good if you like grilled stuff (but the other non-grilled items are great also). I've only made this once (but it was a super hit at the aforementioned dinner party); without further adieu, here it is: 4 large sweet potatoes, peeled and cut into 1/2" cubes 1 c. half-and-half, warmed Kosher salt and freshly cracked black pepper, to taste 3 T. olive oil 3 lbs. ground lamb 3 t. minced garlic 1/4 c. roughly chopped fresh herbs: any one or a combination of thyme, parsley and/or basil (note from soba: you can also use chervil and savory, as I did) 2 red onions, peeled and diced small 2 carrots, peeled and diced small 1 c. fresh or thawed frozen peas 3 T. catsup (note from soba: I used banana catsup, which is a product of the Philippines; you can get it from any Asian or Filipino supermarket) 3 T. A-1 sauce (if you use the banana catsup (5 T.), you can eliminate the A-1 sauce) 1 t. unsalted butter 1. Bring a large pot of salted water to a boil. Add the sweet potatoes and cook until they are easily pierced with a fork but still offer resistance, about 15 minutes. Drain the potatoes, place them in a large bowl, add the half-and-half and salt and pepper, and mash until the potatoes are smooth. The mixture should be fairly loose. 2. Preheat the oven to 400 degrees Farenheit. 3. In a large saute pan, heat 1 T. of the oil over medium-high heat until hot but not smoking. Add the lamb and cook, stirring occasionally, until well browned, 8 to 10 minutes. (If using prepackaged ground lamb, you may need to drain off excess fat at this point.) Add the garlic and cook, stirring frequently, for 2 minutes more. Add the herbs and stir to mix well, then transfer the lamb to a bowl and set aside. 4. Wipe out the saute pan, return it to medium-high heat, and heat the remaining 2 T. oil until hot but not smoking. Add the onions and carrots and cook, stirring occasionally, until the onions are golden brown, 11 to 13 minutes. Add the peas, catsup and A-1 sauce and cook, stirring frequently, for 4 minutes. Add the lamb mixture, stir to combine, and season with salt and pepper. 5. Spread the lamb mixture in a 3-quart casserole dish. Cover the top completely with the sweet potatoes, swirling the potatoes with the back of a spoon to add some surface texture. Dot with the butter, place in the oven, and bake until the lamb mixture bubbles and the potatoes are golden brown on top, about 40 minutes. Serve hot. This will serve about 6 to 8 people.
  9. SobaAddict70

    Dinner Parties

    The shepherd's pie recipe is from a cookbook at home (I'll post tomorrow -- staying late at work tonight). Roasted Winter Root Vegetables with Lemon Viniagrette Proportions I'll leave to your individual taste, but try to use a good mix of vegetables appropriate to the season. Contrary to the recipe title, you can use any mix of seasonal vegetables; its just for this tryout, I used a mix of root veggies: peeled sliced parsnips, baby carrots, unpeeled quartered red-skinned and white-skinned potatoes, unpeeled diced sweet potatoes, peeled sliced turnips, and brussel sprouts (halved, with the bases cut off). You could, if you wanted to, toss in some quartered onions and unpeeled garlic cloves. Its entirely up to you. 1. Preheat the oven to 350/375 degrees. 2. Prep veggies. 3. Toss veggies with 3 T. good Italian or Greek olive oil, and roast for about 45 min. to an hour, depending on the quantity of veggies, or until the veggies are tender. 4. Serve immediately, along with the lemon viniagrette on the side. Serves anywhere from 4 to 8 people, depending on appetites and amount of veggies used. Lemon Viniagrette: Juice of 3 fresh medium-sized lemons 1 T. grated lemon zest (OR 1 T. shredded crystallized lemon peel) 2 T. balsamic or white wine vinegar (optional) 1 generous T. Dijon (or other type of) mustard 3/4 c. extra-virgin olive oil Salt and white pepper to taste Whisk all ingredients together until smooth. Season to taste. Makes about 1 cup of viniagrette.
  10. SobaAddict70

    Dinner! 2002

    Oh wow it was a lot of food. Manhattan Clam Chowder (a bit on the spicy side); Coleslaw (too sweet); Creamed Spinach (sort of ok); 5 large stone crab claws per person. Mustard sauce... (lemon juice was better) and a whole key lime pie. In fact, the pie was the best of the bunch. Buttery graham cracker crust and a perfect filling. Not bad for $250, but not something I could do everyday.
  11. SobaAddict70

    Dinner! 2002

    Three or four at a time is best, in my experience.
  12. SobaAddict70

    Dinner Parties

    Cool beans. This thread brings to mind another dinner party I had for a friend and his wife's going away party (they were moving to Suffern, NY which is this little dinky town in Rockland County, just over the border from New Jersey). My friend tries to keep kosher but more often than not usually settles for a ban on pork/shellfish and is a diabetic to boot. His wife isn't Jewish, but she's into organic food of all stripes and won't touch anything processed (this last is fine by me -- I rarely consume anything processed -- well, except for Haagen-Dasz or sorbet). Dinner went well, can't remember everything but there was this standout shepherd's pie made with ground lamb and topped with a sweet potato crust that was a super hit. Ditto for the roasted winter root vegetables with the lemon viniagrette. I'll post those recipes later (still at work....)
  13. SobaAddict70

    Dinner Parties

    Oh, please don't get me wrong. I am VERY accomodating when it comes to entertaining. In fact, you could say I'm almost obsessive when it comes to ensuring that everyone has a good time. It's just that there are times when I want to be able to run the gamut of my repertoire without having to worry about person X being allergic to food Y. And of course, nothing p**ses me off more so than someone who invites a friend at the last minute without informing me, after the menu and the guest list has been confirmed (but that's a minor detail and we won't go there). *sigh* Malawry -- IF only you didn't live away from NYC. hehe. I take it you can eat fish/shellfish? And that eggs are acceptable? Something to keep in mind the next time you happen to visit the Big Apple.
  14. SobaAddict70

    Dinner Parties

    *sigh* I wish I had friends like Malawry's or stellabella's. Most of the dinner parties I give for *MY* friends are edited affairs cuz one person won't eat pork/shrimp, a second is allergic to eggplants, cilantro, jalapeno peppers (not to mention he dislikes nuts and fruit in main dishes and doesn't really care for dessert), and several are vegetarians. Makes it hard for me to get creative and interesting. I'd rather have all vegetarians or all-omnivores for dinner guests. Sometimes I wish I had non-picky eaters for friends. Life would be soooooo much simpler.... If I gave a dinner party this weekend (big if cuz I'm low on stock at the moment and canned broth doesn't cut it (side note: I'll sometimes cheat and get plain chicken broth from the local Asian takeout -- makes for a good substitute if you don't mind undertones of ginger/garlic, but then most of my friends don't have super-refined palates and wouldn't be able to tell the difference)), the menu would be: Chawan-mushi (non-Asian foodies: this is a savory egg custard from Japan, with things like shrimp, gingko nuts, and shiitake (or enoki) mushrooms inside) What I call "chestnuts-in-the-wild" (note: I can't remember the Japanese name for these -- these are essentially balls made out of shrimp paste and rolled around in dry noodles, then deep fried so as to resemble wild chestnuts, then a sweet glazed roasted chestnut is stuffed in the middle so that when its plated, your first impression is that of a chestnut in the forest) Clear soup with mussels, garnished with a slice of lime and a piece of nori tempura Salmon (or other fish) en papliotte (sic), with sauteed baby vegetables glazed with butter and herbs Rice pilaf (or orzo cooked in chicken stock) Sorbet
  15. SobaAddict70

    Dinner! 2002

    Not really. The ones I used last night didn't exude too much liquid. I think the key here is to use an appropriately hot pan and only put them on for as long as it takes to cook them. My problem is taking them off before they start to overcook. Oh, incidentally, the citrus glaze came out great. Just a simple reduction of orange juice, grated orange zest and bits of unsalted butter whisked in from time to time, along with a tablespoon or two of pan juices from the scallops.
  16. SobaAddict70

    Dinner! 2002

    Last night: sauteed bay scallops with a citrus-butter sauce; herbed rice pilaf; steamed asparagus. Tonight -- Joe's stone crabs with all the trimmings. Get them while the season lasts -- you have until May 15.
  17. SobaAddict70

    Dinner! 2002

    Let me say that being stuck at work several late nights in a row sucks... ...and that takeout is only good when the food is decent (Manhattan south of Wall Street is a takeout desert)... ...and that leftover sauerbraten makes for great sandwiches -- w/horseradish and sliced tomatoes on rye Most of my leftovers end up as sandwich fodder or midnight snacks. One thing I do know -- we ordered stone crabs from Florida, so they'll be coming our way tomorrow evening, along with the requisite creamed spinach and Key Lime pie. We ordered the large ones, on principle that like most things in life, "bigger is not necessarily better" Joe's Stone Crabs Can't wait for tomorrow... Will post later as to tonight now that the fridge has been cleared of leftovers.
  18. These two are from Yamuna Devi's "The Art of Indian Vegetarian Cooking". Great book, I've made quite a few things from it -- I recommend it even if you're not a vegetarian. Baked Bananas Stuffed with Tamarind-Flavored Coconut (Nariyal Bhara Kela) 2 T. instant tamarind concentrate 1 1/2 T. water 1 T. minced fresh mint 1/8 t. cayenne pepper 3 T. grated fresh or dried coconut 1 t. garam masala 1/2 t. ajwain seeds or fennel seeds, crushed 1/4 t. salt 8 small firm ripe bananas, no more than 6-7" long, preferably "finger" bananas, red or yellow, 4-5" long 3 T. slivered almonds 1/2 c. maple syrup 2 T. crystallized ginger, finely chopped 1 T. each lime and orange juice 2 T. melted unsalted butter 1. Combine the tamarind concentrate with water and whisk with a fork until blended. Add the mint, cayenne, coconut, garam masala, ajwain or fennel seeds and salt, and toss to mix. 2. Preheat the oven to 375 degrees Farenheit (190 degrees Celsius). Peel the bananas and using a sharp paring knife, cut a slit about two-thirds through the flesh lengthwise, leaving 1/4" uncut at each end. Very carefully, ease the tamarind-coconut mixture evenly into the slits. Arrange in a single layer in a baking dish and scatter the slivered almonds over the bananas. 3. Combine the maple syrup, ginger, lime and orange juices and butter in a bowl and stir until blended. Pour the syrup over the bananas and bake for about 20 minutes, basting occasionally to keep them moist. Serve with a drizzle of the thickened syrup, either warm or at room temperature. ------- Spicy Plum Chutney (Aloo Bookhara Chatni) 3 T. ghee or a mixture of unsalted butter and corn oil 1/2 t. fennel seeds 1/4 t. kalonji (nigella seeds) 1/2 t. black mustard seeds 2 hot green chilies, sliced very thin (or as desired) 1 1/2 lbs. Italian plums, pitted and quartered 1/2 c. raisins, preferably muscat ((although I've made this chutney with golden sultanas)) 1 1/2 c. sugar or equivalent sweetener 1/4 t. salt 1/4 c. toasted walnuts, coarsely chopped 1/4 c. coconut, fresh or dried 2 T. crystallized or stem ginger, minced finely 1. Place the ghee or butter-oil mixture in a 3 quart saucepan over moderately low heat. When it is hot but not smoking, add the fennel seeds, kalonji, black mustard seeds and chilies, and fry until the mustard seeds pop and turn gray or the butter froths. Stir in the plums, raisins, sugar and salt and simmer until thick, 30-40 minutes. 2. Remove the pan from heat and stir in the remaining ingredients. Serve at room temperature or refrigerate, well covered for 2-3 days.
  19. SobaAddict70

    Dinner! 2002

    Well, I can only answer for myself, stellabella -- I do a lot of prep ahead of time. You'd be surprised what a good return investment a mandoline, a crock pot and a stock pot can do for you. For example, if I know I'm doing a dinner party, up to one week in advance I'll make a whole lot of stock (usually chicken; sometimes vegetable if there's die-hard vegetarians in the mix). Otherwise I usually have about 1 or 2 quarts of stock in the freezer; everything else can be prepped in short order. For example, the sauerbraten required marinating four days in advance, so I started that last Thursday. The steamed tofu with honey (one of the simplest desserts you could possibly have -- its just tofu and honey; perfect for vegetarians who don't eat eggs) took about 15 minutes. The lion's head meatballs, I made the day before, and just finished cooking them Saturday evening. Much of what goes on in my kitchen is manageable if you can divide up your time in bite-sized pieces.
  20. SobaAddict70

    Dinner! 2002

    Lion's Head Meatballs (serves 4) Meatball ingredients: 3/4 pound ground pork 1 slice ginger, minced 1/2 c. water chestnuts, minced 2 scallions, cut into thin slices 1 egg, lightly beaten Pinch of salt (less if desired) 1 teaspoon sugar 1 tablespoon sherry 1 tablespoon light soy sauce (I use mushroom soy) 1/2 tablespoon arrowroot powder (or you can use cornstarch) Pepper or white pepper to taste (or if you like them spicy, you can use crushed Szechuan peppercorns) Stock ingredients: 1 cup chicken stock 1 pound bok choy, washed and cut into bite-sized pieces 3 tablespoons peanut oil for cooking Other seasonings as desired (I use mushroom soy, 1 T. sugar, and some five-spice powder on occasion; star anise is good, if used sparingly) 1. Place the ground pork in a bowl. Add the meatball ingredients and mix together with your hands, moving in one direction. When the ingredients are blended, wet your hands slightly and form the pork mixture into 4 large meatballs. 2. Heat wok and add the oil. Cook the meatballs on medium heat until they are golden brown. Drain the meatballs on paper towels. 3. Heat the stock separately, adding soy sauce, sugar, or other seasonings if desired. 4. Arrange the bok choy in a large pot (you could concievably use the same wok if you cleaned the wok beforehand, after cooking the meatballs) and place the meatballs on top. Add the stock. Simmer until cooked (1 to 1 1/2 hours). Serves 4.
  21. SobaAddict70

    Dinner! 2002

    hm let's see Saturday -- lion's head meatballs (for non-Asian foodies, these are GIANT pork meatballs with water chestnuts and ginger, the way my grandma makes them), steamed rice, stir-fried broccoli with garlic and ginger; cabbage with fried onions, shredded coconut, raisins, and green chilies; and steamed tofu topped with warm honey for dessert. Sunday -- sauerbraten; pickled red cabbage and onions; orzo cooked in chicken stock, and served with melted butter and minced fresh chives; apple strudel. Last night -- asparagus quiche; green salad with a simple viniagrette; french bread; fruit and cheese. Dunno about tonight -- I think a trip to Florent is in order...
  22. SobaAddict70

    Dinner! 2002

    I find that if you use a Cornish game hen or one of those Perdue pop up timer roasters, it works wonders. Gotta love modern tech.
  23. SobaAddict70

    Dinner! 2002

    Tonight -- going to use leftover chicken from Sunday night's dinner party, along with some ginger/scallions/garlic, toasted sesame seeds, dried orange peel and a star anise for some fragrant fried rice; what I call Japanese omelet which is essentially an omelet cooked in layers with sheets of nori separating the layers, then rolled up and sliced (like a jelly roll, only much better); and steamed veggies. I think this time I'll shred the omelet instead of slicing it into rounds.
  24. SobaAddict70

    Dinner! 2002

    I prefer to de-leaf each and every brussel sprout in the container, so that the sauce consists of the anchovy/shallot/garlic/hot red pepper paste, olive oil and brussel sprout leaves. Then I take the core of each sprout and chop that finely. Proportions vary according to taste, but here's the rule -- for each container of brussel sprouts (1 container will make enough sauce for 4 people (or 2 with hearty appetites)), add 2 anchovy fillets packed in olive oil, 1 clove of garlic (more garlic if you like), minced shallots, and a pinch of red pepper flakes (how much or how little to add depends on how spicy you like things). Be sure to saute the shallots FIRST, then add the garlic till lightly browned, then add the anchovy -- saute for a few minutes or until the anchovy disintegrates into the mix; this along with good olive oil, will form the base for your sauce. Add the red pepper anytime, earlier on will cause the pepper to mellow out, later makes it sharper. After a minute, then add the brussel sprouts and if you like 2 T. of cold water to thin the sauce out. Lower the heat to medium-low, cover, and cook until the sprouts have turned a bright green and the core/leaves are tender, at which point you can toss cooked, al dente, drained pasta (I prefer conchiglie or penne rigate) into the sauce. For fried bread crumbs -- to 6 T. of good olive oil, add 2 split garlic cloves and 1 fillet of oil-packed anchovy, saute until the anchovy disintegrates and discard the garlic; add half a loaf of slightly stale Italian bread, which you have broken up into crumbs and fry until the crumbs are a light toasty brown, taking care not to burn them or let them absorb too much oil. A second or two before you take them off the heat, add as much minced Italian parsley as you like, and toss together. This will make about 1/3 to 1/2 c. of herbed bread crumbs, suitable for use as topping pasta or vegetable dishes in the same manner that you would use cheese.
  25. SobaAddict70

    Dinner! 2002

    Sunday -- pumpkin and wild mushroom flan; roast chicken glazed with lemon, honey and cardamom; spiced apple butter; steamed asparagus; herbed roasted potatoes; apple tarte tatin. Monday -- roasted some carrots and used those with chopped leeks, onions, diced potato and one diced apple along with a strong roasted vegetable stock for a cream of vegetable soup; chopped some brussel sprouts and pan-sauteed them with some olive oil, shallots, garlic, two or three anchovy fillets and some hot pepper flakes, then tossed the entire mix with some penne, topped it off with a little fried herbed breadcrumbs. Can't wait for summer, when tomatoes are in season -- I'm a pasta freak myself. Tuesday -- "Ready - to - Eat" which is this little store that sells catered food in the West Village. Beef stew, roast lamb with braised fennel, pan-glazed carrots with lemon and butter, sauteed collard greens with roast garlic, mashed potatoes, peach mousse, and white chocolate/cranberry cookies for dessert; Pellegrino and Chinese tea afterwards Last night -- didn't feel like cooking, so had sushi from one of the myriad Japanese places in my neighborhood (midtown Manhattan). Thinking of going to Sugiyama in the next two weeks -- have to introduce the concept of kaiseki cuisine to my boyfriend. Dinner tonight at Po in the West Village. Report to follow...
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