Jump to content

Bella S.F.

participating member
  • Posts

  • Joined

  • Last visited

Everything posted by Bella S.F.

  1. I could eat my weight in tomatoes, and this time of year, I usually do. When they are this good, I can't seem to do much to them except cut them and eat them. Then there is fresh mozzarella, basil, and some Tuscan olive oil. That's about all I want to do with them. I don't want to disguise their taste.
  2. Here is the picture that I tried to post earlier. Couldn't I use this in place of a cazuela?
  3. It took a long time to be able to get back to this. Hope that I will be able to get myself in gear. This is a picture of the unglazed casserole-style dish that I have. Is there any reason why this couldn't be used in place of a cazuela?
  4. Trout Hound, after reading your post again, that does happen a lot when things are first published, but I just bought the book about 10 days ago. Those mistakes should have been corrected by now. I am very willing to write the corrections into the book itself, to remedy the situation. From what you said, I may need to add the Beer Can Chicken recipe to that list.
  5. Trout Hound, thank you so much for your quick response. I will have to go through this thread again, and will write down the errors and corrections that people found. Then I will post questions. I haven't been able to give it the attention that I want and need to. Thank you also for your encouragement. I really want to like using this cookbook. It is the first of Paula's books that I have bought. (Which is pretty amazing, considering how addicted I am to cookbooks.) I chose this book because I have been cooking beans in an unglazed bean pot, and they are absolutely delicious. I decided that I wanted to get into clay pot cooking. So, I have an unglazed 5 quart covered bean pot and an unglazed rectangular "casserole" with handles. The "casserole" is about 11" x 13" and about 3" deep. Unfortuately, it does not have a lid. I got these years ago at Costco, when they had one of the "roadshows", where you happen upon it, see very different merchandise than the things they usually carry, and then you never see the stuff again. I only remember that you got to choose 2 pieces for whatever the price was. I have not been able to find them anywhere since, not even on-line. The bean pot looks similar to the Pomdireware that Amazon carries. http://www.amazon.com/gp/product/B001F5PLYO/ref=s9_simh_gw_p79_d0_i3?pf_rd_m=ATVPDKIKX0DER&pf_rd_s=center-2&pf_rd_r=1KW4GCXMX3NJRPPSX3EG&pf_rd_t=101&pf_rd_p=470938631&pf_rd_i=507846 Even though the bean pot is huge, I use it when I am just cooking a pound of beans. It works really well, so I am resisting the urge to purchase a smaller bean pot. I have a gift card to a site where I am planning on ordering a Romertopf with that. I was wondering if I could use the unglazed rectangular piece that I have in place of a cazuela. I have probably asked too many questions. Thanks!
  6. Greetings! I am quite a bit late, but I am now the proud owner of this cookbook. I have really gotten into using an unglazed clay pot for bean dishes, and I couldn't resist buying this book. I have been re-reading this thread as well as those referred to here. Going back to January of 2010, folks wrote about errors in the book. Paula acknowledged them and said that the book was going into another printing, and that the recipes would be fixed. I just received my book two days ago, and the errors are still there. What happened? I would think that this book has been reprinted since the 2009 printing. I had an experience when I bought someone a copy of Around My French Table by Dorie Greenspan before the holidays. When I opened up the book, a small piece of paper fell out, giving a corrected ingredient on a particular page. (Not the best way to do that. I am sure many of those small pieces of paper flew elsewhere.) I bought another copy of the book a week later. No little piece of paper. I checked the recipe and it had already been corrected. Why are the errors in Clay Pot Cooking still there in 2011? Paula, I hope that you get a chance to see this post and can answer me. Do you have a list of corrections that need to be made? I suppose that I can write the corrections in the book, however, I am disappointed to see that the book was never corrected. I would appreciate any help you can give me.
  7. Bella S.F.

    Dinner! 2010

    Thanks for the link, Kim. I like orange peel in braises and I like the idea of the fennel. I always seem to double up gravy/sauce ingredients also. You just can never have too much of that. I need it to pour over the polenta or potatoes that I serve with braises. I too like "simmering" in the oven. I find that it keeps everything cooking evenly. On the stove-top, even though I have a really good cast iron enamelled heat diffuser, I find that things stop simmering and I go through the "turn it up; bring it back to a boil; turn it down to a simmer; check on it a bit later, and begin the whole process over again" routine. I simmered a great pot of Rancho Gordo beans in the oven this past weekend. They turned out great.
  8. Yeah, that is interesting. Mr. Pie, I really like a number of dishes that combine those ingredients. It reminded me of all of the people who don't like cilantro. I never understanded that one either. It adds so much to dishes. Just made really spicy pork tacos. Sour cream, cilantro sprigs, and freshly squeezed lime juice over the top, just brought them to another level. Now I am reaching into the far corners of my mind. For every comination that I think that I don't like, I have come up with an exception. eg. Seafood and tomatoes. The Greek dish using shrimp, feta, and chopped tomatoes. Tuna puttanesca. This is fun to think about.
  9. Bella S.F.

    Dinner! 2010

    kayb, I liked the look of the pot roast also. I Googled "Ronald Johnson's Italian Pot Roast" and came up with some really strange things, none of them being a recipe.
  10. Indyrob and Snadra, My husband's response has been the suggestion that I take a knife skills class. Instead I say that we will make a game of it. Door prize goes to the person who finds part of my fingernail (I cut them off often.) or part of my finger in their food. I did take the prize from the folks at the E.R. one year during the NFL Playoffs. I was watching the game while I took our very sharp chef's knife and used it to slice open a package of cheese. (Not a smart thing to do.) I put the knife in, but had the blade facing the wrong way. I did not notice this, because the game was very exciting. When I pressed the knife to cut open the package, it, of course, went in the opposite direction. I, who always say that I am fine, knew that it was bad. The blood seeped through everything we wrapped my finger in. A butterfly bandage did no good. The health care nurse on the phone said to get to the hospital. I wouldn't leave until the game was over. Six stitches on my index finger and a bunch of people who found it very amusing that so much time had elapsed since I had cut myself. Hey, it was the playoffs.
  11. Hey Nickrey, Thank you! I was really excited to see your post. Untimate Ribs sounded so right, but my husband said that the recipe did not have you brine the ribs and there were not two rubs. No savory & no cloves. Perhaps this is all a figment of my imagination! Nah, it really did exist. Any other ideas?
  12. Dakki, Yeah, you are right. It is just that with this particular recipe, everything just worked so well. I'd really like to be able to try it again.
  13. Greetings one and all, I am hoping that someone will be able to help me locate a recipe I can remember making a number of years ago. I believe that it was in a July Bon Appetit. It was a recipe for pork ribs that had you coat the ribs with yellow mustard (of all things) and then, I believe, you used a rub. After that my memory is is not doing me any good. I have looked through all of the July Bon Appetits I can find. I went to Epicurious' web-site. I went to other search-based sites. I have not been able to locate the recipe anywhere. I do remember that anyone we made those ribs for said that they were the best ribs they had ever had. I would love to make them again. I would really appreciate any help you can give me! Thanks!
  14. In this month's Bon Appetite,so simple and yet so good. I keep making it and I keep eating it. http://www.epicurious.com/recipes/food/views/Shaved-Zucchini-Salad-with-Parmesan-Pine-Nuts-360251
  15. Bella S.F.

    Dinner! 2010

    menuinprogress, et al What is the "tesa"part of pancetta tesa? Thanks!
  16. Bella S.F.

    Dinner! 2010

    Prawncrackers Your food is yelling out to me. I want some so badly, and I just finished eating lunch. Could you please tell me about your sausage. We keep trying out different recipes for chorizo, but have yet to find just the right spices. We have been experimenting mostly with Mexican chorizo, but we like Spanish also. I like the idea of a soft Spanish chorizo. Could you please share what you used/how you made your chorizo? Much thanks!
  17. Bella S.F.

    Dinner! 2010

    Menu in Progress Thanks for the tip. I have found that people either say that caramelizing scallops is either really, really easy, or they say that the scallops end up tough. I am going to have to just dive in, so to speak, and try it myself!
  18. Bella S.F.

    Dinner! 2010

    Menu In Progress Your scallop dish is gorgeous! Please, could you say how you did that? Thanks!
  19. I have been wanting to make Arroz con Pollo. The recipe calls for long grain rice. The recipe reminds me of a Chicken Paella that we make. That recipe calls for Paella Rice, which we are able to find. I really like the texture of the rice. It has a nice "toothiness" to it. Is there any reason to use long grain rice when making Arroz con Pollo? What do you think about substituting a short grain rice, even a risotto rice, OR... is that one of those no brainer, "Absurdly stupidly simple cooking questions... ...that you are almost embarassed to ask "? questions? So, here's another... would it change the cooking time? Much thanks!
  20. That Arroz con Pollo, indeed, looks wonderful. The recipe just calls for "rice". The photo on the web-site looks like long grain rice. What do you think it would be like with paella rice? We have been experimenting with Chicken and Spanish Chorizo Paella. The paella rice turns out really wonderful with a nice bite to it. It does have some oven time after the initial stages on the top of the stove. It seems as though that rice might work in this dish. We have a chunk of leftover Spanish Chorizo. I may throw that in also. Any thoughts?
  21. Haven't made this one, but really want to. http://savour-fare.com/2009/05/10/spring-chickens-braciole-di-pollo/ Emily_R., thanks for the link to Week of Menus. There are quite a few boneless chicken recipes there that look great.
  22. Bella S.F.

    Merguez Sausage

    You should buy a chunk of lamb and grind your own. Ground lamb is always expensive and you can't always be assured of its quality, depending of course, where you live and shop. We buy a chunk of lamb, sometimes shoulder, sometimes boneless leg. We cut it into 1 or 1 1/2 lb. chunks and vacuum-seal them. We grind them when we are going to use them. (Don't grind them before freezing.) We have a lot of dishes that we like to make that call for ground lamb. It is nice to be able to just take a chunk out of the freezer. By the way, you want the meat to be really cold when you grind it. Grind it when it is still partially frozen. By the may, let us know how your merguez turns out. Good luck.
  23. Take 1 C. of heavy cream, stir in 2 T. buttermilk, (we use a jar) leave it out overnight. Stir again in the morning. Try not to eat the entire thing on your finger the next day. Put into the frig. It does continue to get thicker, if, it lasts that long.
  24. Discovered Ribollita our first time in Tuscany. Loved it and ordered it everywhere, even though it was June and getting hot. The picture of Paula's recipe for Ribollita in the Style of Siena looks wonderful. I ususally make a recipe the way it is written (for the most part) the first time I make it. However, whenever I think of Ribollita, I also think pancetta. Has anyone made this recipe? What do you think about the addition of pancetta?
  • Create New...