SobaAddict70
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Posts posted by SobaAddict70
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3. Mushroom sauce
I do like it a lot with porcini, but here in the US they are not so easy to find. Often I use shiitake and mix dry porcini soaked. I usually saute the cut mushroom with shallots and butter and I like to add some reduced veal stock to have that really nice mouth feel. A good sprinkle of chopped parsley. I love mushrooms sauce with tagliatelle.
Eataly had fresh porcini mushrooms at $45/lb a couple of days ago.
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Olive oil.
You'd be surprised. 1-2 tablespoons stirred in just before service will lend a touch of magic. Try it with some green beans, broccoli or spinach.
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Thanks mm.
Prosciutto di Parma, with roasted figs and ricotta salata.
The figs were soaked in a little port, then roasted in a 350 F oven with olive oil, sea salt and black pepper.
Penne with sweet peppers, anchovy and olives.
Fried tomatoes with garlic, parsley and pipelchuma.
Arctic char, North African herb sauce
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Picked up late Saturday: herbs, potatoes, onion, heirloom tomatoes and escarole.
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1 lb. Prince Edward Island mussels steamed in 1/4 cup sauvignon blanc, with 1 tablespoon chopped shallots
Shelled mussels being cooked in olive oil with shallots and sweet peppers
Some leftover shishito peppers that I had to use; these were seared in a hot pan along with some olive oil
Mussels with shishito and sweet peppers
Sur Le Fil 2012 Sauvignon Blanc, Lake County, California
Fried potatoes with mixed olives and sriracha
Cavatelli con cavolfiore e pomodorini ("cavatelli with cauliflower and cherry tomato")
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A proper smörgåsbord, preferably served as it would be in Sweden.
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We don't serve a strictly period feast. Potatoes that have been chunked do not stand out.
I was going to ask much the same thing, but JoNorvelle beat me to it.
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I usually just caramelize them and use the lemon slices in whatever it is I'm making. Or, I'll slice a lemon and infuse it into flavored oil (i.e., oil infused with garlic and anchovy). Very tasty when combined with green beans, for example.
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Went to see 100 ft Journey. It's a food movie; what's not to like? The candied beet is gorgeous. It's a love story, on many levels; what's not to like? He ( chef) is gorgeous; what's not to like? Food breaks down biases and leads to mutual respect; what's not to like??
I thought, apart from the food scenes (which were very good indeed, except for the modernist garbage), that it was a dish of pablum best reserved for invalids.
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Sea scallops, with capers, brown butter and lemon
Seedless grapes for dessert
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Let me offer this style of spaghetti sauce to you.
"Bolognese". It's what you are probably used to getting at restaurants. It has meat in it, several veggies, and is a thick dark red tomato sauce with several spices which may even include chili powder.
When I was in high school it was were I started. Pasta Sauce is a natural place to learn to cook. From Spaghetti you can move up
to fabricated dishes like Lasagna which will use your sauce and other things layered and baked. When you get a good sauce that you like then you can move up to Lasagna and impress your family and friends.
So let me offer you this link to a tutorial in "Instructables" for Blognese Sauce where you will be around a lot of other students.
http://www.instructables.com/id/How-to-make-a-great-Bolognese-sauce-recipe/. .
You can use ground beef with any combination of ground pork, sausage, minced bacon or what ever. You can even use minced
green bell pepper too. So just experiment and take notes in a note book when you cook. It never fails that when you get something really good you won't have taken notes. LOL So take notes. The internet abounds with Bolognese recipes so just Google.
That post has sorta-kinda the right idea, even though that's not how a bolognese sauce is traditionally made. Usually has pork in it (i.e., mortadella, prosciutto), in addition to the ground meat (which is typically ground pork or a combination of ground pork/beef).
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Another point of view that is applicable in this discussion:
What constitutes a good recipe? A good recipe has a complete ingredient list, is ordered correctly, and contains clear instructions—all written according to our style guide. “We’re providing a service,” says Davis. “A recipe is a roadmap that you want someone to be able to follow to get to a desired endpoint.”http://www.bonappetit.com/test-kitchen/inside-our-kitchen/article/what-does-a-recipe-editor-do
I concur with Porthos: there are people, of various ranks of expertise, who may find it confusing if they encounter an ingredient listed in the methodology that wasn't mentioned earlier in the ingredient list. Count me amongst them. Organization is your best friend; that's why the concept of mise en place is so important. A well-written recipe will list the order that ingredients are used, repeat it in the methodology and when it comes to execution, it will be reflected in your mise en place. Form follows function....one little thing out of place has the potential to throw things into disarray, even if it's as trivial as a surprise ingredient.
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And really, the tomato-butter-onion sauce is only one out of a whole bunch of other sauces, even in Marcella's books.
As much as I like that sauce, I don't make it very often.
The way people tell it on boards like eG and CH, there's only a limited number of pasta sauces and that's just not true at all.
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I think it's interesting that when I was younger, I thought that if one garlic clove was awesome, then including 10 was more awesome. As opposed to now where one garlic clove is all I really need sometimes, although that too depends on whatever it is I'm making.
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*casts thread necromancy spell*
what a difference 12 years makes...between my younger self and now.
just want to mention that there is a universe outside of the usual tropes involving pasta sauces: bolognese, carbonara, puttanesca, marinara, pesto, amatriciana, alfredo and aglio e olio ("garlic and oil")
a very simple pasta sauce could be: olive oil, garlic, sliced zucchini and Italian parsley. adding ricotta lends richness and depth, and takes that in a new direction.
another pasta sauce might be: olive oil, sautéed onion, meat drippings, rosemary
one of my favorite pasta sauces is salsa di acciughe: onion sautéed in a bit of olive oil and butter, along with anchovy and lots of Italian parsley.
while I love garlic, I love onion more when it comes to Italian food.
since we like simplicity, "cacio e pepe" is probably my current ultimate; with minimalist sauces, it really depends on the quality of your ingredients because there's less to hide behind. cacio e pepe = cheese and freshly milled black pepper.
most of the sauces mentioned above don't take a long time to prepare, except for the meat drippings one. on the rare occasions I cook and serve red meat, I like to prepare pasta and use the sugo di carne as the basis for a pasta sauce. waste not, want not as the saying goes.
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I thought their ojo de cabra ("eye of the goat") beans were fabulous. They were in the beans and greens dish I made a couple of nights ago: rich, meaty flavor that made adding bacon superfluous.
I'm pretty biased so take my opinion with a grain of salt.
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I don't know if you've seen this interview with David Lebovitz, but I thought that it was particularly instructive given the nature of your project.
It's definitely something I'll be keeping in mind the next time I go buy a cookbook...AND I am really picky, on top of that.
Q: "What do you look for in a cookbook?"
A: "Unlike a lot of people, I don't need a lot of pictures. People seem to be hysterical about lots of photos in cookbooks these days. One reason that that's not really a priority for me is that a number of books with a lot of pretty pictures have been styled by food stylists, and often bear little resemblance to the finished dish. So what's the point?
"I like to read recipes that have the author's voice in them. That's what distinguishes them nowadays. There are a gazillion recipes for roast chicken and Oreo-stuffed red velvet cupcakes in books and online. But I want to know why the author makes the dish (well, except maybe the Oreo-stuffed red velvet cupcakes...), how they came about making them, and I want to hear (or read) the author's voice speaking to me as I make the recipe.
"A cookbook should have a reason to exist. I'm interested in the story of the book and the author. Why did they write this book? What is their unique perspective on the topic? What are they bringing to the subject that's new, interesting, or relevant? What makes this person special? I want to hear the author's voice when I read a cookbook."
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Fagiolini in salsa di acciughe ("green beans in anchovy sauce")
Adobong puti ("white adobo"), steamed rice
This version differs slightly from the recipe in RecipeGullet for Filipino chicken adobo.
Recipe is here: http://asianinamericamag.com/2013/02/adobong-puti-the-arobung-maputi-kapampangan-old-style-white-adobo/ with the added step of frying garlic in oil, then frying the chicken after it was done, then returning both garlic and fried chicken to the pot along with a touch of patis (fish sauce), after which the remaining sauce was brought back to a boil for a couple of minutes.
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Shaved brussels sprouts, with ricotta salata, lemon verbana and pistachio
I also finished the beans from last night:
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Heirloom beans, with black cabbage, shallots and poblano chile (page 176).
I subbed RG heirloom beans for the lentils, poblano chiles for the red chile pepper flakes and black cabbage for the kale.
Warm olive oil in a large pot over medium heat, then add chopped garlic, diced shallots, some crumbled poblano chiles and finely shredded black cabbage. If you can't get black cabbage, kale is a great substitute. (Black cabbage or cavolo nero is also known as Tuscan kale, here in New York City.) Cook until the vegetables are softened, then add either beans or lentils, water or vegetable broth and a generous pinch of sea salt.
Bring to a boil, then reduce to low and simmer, uncovered, for 1-2 hours or until the beans and kale are not just cooked through, but soft and tender. How long will depend on the age of the beans and also the variety you choose. You can alleviate this by partially cooking the beans in advance; they will just finish cooking in the pot.
If the beans begin to dry out, add some more water or broth. The mixture should be moist but not brothy. When the beans are done, add some freshly grated nutmeg, then taste for salt and serve. Drizzle each serving with a tablespoon of extra-virgin olive oil, if desired.
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Great stuff, everyone.
Thanks, Shelby. I had some for breakfast in addition to the scrambled eggs. Really hit the spot.
Tonight:
Warm crushed potatoes, with anchovy, garlic and tomato confit
Ojo de cabra heirloom beans, with black cabbage, shallots and poblano chile
Details for both in the Buvette thread.
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Peeled new potatoes being cooked in salted water...
1 clove rocambole garlic and a few oil-packed anchovy fillets infusing about 1/3 cup olive oil, in a skillet over low heat...
You don't want the garlic and anchovy to burn, but to slowly soften the garlic and have the anchovy disintegrate into the oil. Pay attention here, since the oil will eventually become your dressing.
If you see bubbles, that might mean the heat's too high. I lowered it a notch at this point.
This is about right. Note that the garlic isn't turning color. In fact, you don't want to brown it.
Drain the potatoes, then crush with a fork.
Once the garlic has been softened, mash the garlic into the oil. Set aside.
Top: chopped flat-leaf parsley
Bottom: sherry vinegar
Plate the potatoes, then spoon a little anchovy-garlic dressing atop. Drizzle with sherry vinegar, then sprinkle with parsley.
If you have any tomato confit, chop some and top the potatoes with them. Serve.
Warm crushed potatoes, with anchovy, garlic and tomato confit (page 92).
A bonus is that I now have a jar of anchovy-garlic dressing (to which I added some sherry and white wine vinegar) that will make a great condiment whenever I want it.
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My newest cookbook is
and I've been cooking from it lately for the past week or so.
I absolutely adore it, and the restaurant on which its based. (The seats however, are another story, but that's a minor quibble.)
Anyone want to come along for the ride?
(the last two pix are dishes at the restaurant, and recipes for those can be found in the book)
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Adding a ZING to "mundane" vegetables
in Cooking
Posted
That's your opinion, and in any event, not germane as far as my reply is concerned.
I believe this was the original question...
I was answering what I do. I don't really care about your perspective, but hey, whatever floats your boat.