Jump to content


legacy participant
  • Posts

  • Joined

  • Last visited

Everything posted by SobaAddict70

  1. 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.
  2. Eataly had fresh porcini mushrooms at $45/lb a couple of days ago.
  3. 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.
  4. 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
  5. Picked up late Saturday: herbs, potatoes, onion, heirloom tomatoes and escarole.
  6. 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")
  7. A proper smörgåsbord, preferably served as it would be in Sweden.
  8. I was going to ask much the same thing, but JoNorvelle beat me to it.
  9. 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.
  10. 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.
  11. Sea scallops, with capers, brown butter and lemon Seedless grapes for dessert
  12. SobaAddict70

    Breakfast! 2014

    Greek yogurt, caramelized banana jam You can get the jam from: http://josephinesfeast.com
  13. 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).
  14. Another point of view that is applicable in this discussion: 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.
  15. 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.
  16. 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.
  17. *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.
  18. 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.
  19. 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. http://www.seriouseats.com/2014/09/david-lebovitz-interview-best-cookbooks-dessert-writing-lesser-known-books-for-bakers.html
  20. 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.
  21. SobaAddict70

    Breakfast! 2014

    Shaved brussels sprouts, with ricotta salata, lemon verbana and pistachio I also finished the beans from last night:
  22. 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.
  23. 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.
  24. 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.
  25. 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)
  • Create New...