Bella S.F.
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Posts posted by Bella S.F.
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I actually have 2 passta recipes that I do make with lox. One has heavy cream, shallots, vodka, and corn of all things. I add strips of lox at the end. I also make another... simple as can be... I cook some shallots (yes, I really like shallots), turn the heat down, add a container of creme' fraiche, sometimes add vodka, and right before I serve it I throw in the lox. Both are really yummy and they take no time to throw together.
By the way, DCP, I might not have typed it in too clearly. I did not mean "one piece" of the salmon, I meant " 1" pieces" ... 1 inch. I probably should not used the " (inch) symbol. It can be easily overlooked.
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Hope that this is not a silly question...
Many recipes call for a certain amount of smoked salmon. The recipe may say
something like "1" pieces". I know many people who call lox smoked salmon as
well as the flakey smoked salmon. In many pastas it seems like either would
work. Any way of knowing which they are talking about?
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Anyone know about or like the Donna Hay cookbooks? She is an Australian writer/chef. I can't resist her books. (I have 5 of them.) The recipes do not have a lot of ingredients. They are simple and pure. Most of them you would have no trouble throwing together after a busy day at work. Everything that I have made out of them has turned out great. The books are also quite beautiful. She has a great photographer and there is a photo for every recipe. You can open up any of the books to any page and want to have what you see that night.
Anyone else use her books/recipes?
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Made the "Chicken With Sherry Vinegar Sauce" (using all thighs) from A New
Way to Cook. I had asked about that book in the "Cookbooks" forum. That
recipe was recommended by quite a few people. Thanks for that. It was really
wonderful! We also made what the cookbook suggested serving with it, the
Brown Butter Orzo "Risotto". I did not really care for it, but my husband liked it.
I drowned it with the sauce from the chicken which did make it tasty, but I think
that the sauce would make cardboard taste good.
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Finally got to make the Chicken with Sherry Vinegar Sauce. I used all thighs, instead of a cut-up chicken. Wow, it was really wonderful. Thanks to everyone who recommended it. We served it with what the book suggested, Brown Butter Orzo "Risotto". I didn't really care for it, but my husband liked it. I just poured a bunch of the sauce from the chicken over it, which improved it greatly. We decided to save the leftovers for tomorrow, to extend the pleasure, but I really would love to have it again tonight. Great choice, folks. Thanks a lot!
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We love this lentil salad. It was in the January 2006 Gourmet.
http://www.epicurious.com/recipes/recipe_views/views/233546
If the link doesn't work, just go to Epicurious.com and type in Warm Lentil Salad
with Sausage.
Enjoy!
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After seeing people rave about Tony Bourdain's Gratin Dauphinois, I was wondering if there is much of a difference bewteen Bourdain's version and Jeffrey Steingarten's. We had Steingarten's gratin earlier in the week and it was love at first bite for me. As I was eating most of the gratin by myself, I was thinking that they were by and far the best potatoes I had ever had. Actually, as I was eating them, I was thinking that they were among the best things that I have ever tasted. Gee, if I give up a bunch of other dishes, can I eat these potaoes often, very often?
Is there much of a difference between the two recipes?
Thanks!
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So many great ideas. Unfortunately, I haven't had a chance to make anything. I don't have much use of my right hand and arm for a while. I was putting something into the trunk of my car when the trunk lid came crashing down on me. I have the upper back pain and the tingling arm and hand. Of course, I am right -handed. I am now pecking with just my left hand, but chopping is out for a while. My husband is going to vacuum pack the ham bone with some meat attached for me, so that I will be able to make a pot of soup. I can't decide between bean soup and split pea soup. I also like the idea of the deviled eggs but am thinking of using the same ingredients to make an egg and ham salad.
My husband surprised me by making Jeffrey Steingarten's Gratin Dauphinois recipe to go along with some leftover ham sliced thinly. Oh, my goodness, I could have eaten the entire gratin by myself. Actually, I almost did. Surely the recipe must have been for just one person. I have been wanting to make that for a while, and just never got to it. It went wonderfully with the ham, although the potatoes didn't need anything other than maybe to have more of them.
I have a feeling that we will need to freeze most of what is left of the ham. Thanks to all of you who said that ham freezes well. I also realized that we have a jar of the "sauce" that the brown sugar, Jack Daniels, and some water made under the rack in the pan. It is rich and delicious. I have a lot and am not sure what to do with that either. I was thinking that some of it might be good in the soup. I am also trying to think of how I can use some of it with some pork . Maybe chops, maybe some pieces in the freezer that had come off of a rack of ribs.
Anyway, thanks for all of the suggestions. If anyone thinks of something else to do with a nice sized jar of rich drippings, please let me know.
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Made a wonderfully moist ham, full of flavor (brown sugar and Jack Daniels). Besides ham sandwiches what do you do with all of your leftovers? What kinds of soups? Pastas? ??????
Thanks!
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Thank you everyone for your responses. I won't be able to get to any of them
until the middle of next week. I will report back when I do. The Chicken with
Sherry Vinegar Sauce got a few votes and sounds like a good place to start.
dockhl, thanks for the link. I am going to spend some time going through that
now
maftoul, thanks for all of your suggestions. I like the idea of using shallots in
place of the Vidalia onions. I usually have shallots on hand, 'cause I like to
throw them into so many recipes.
I'm off to find some more. Thanks again!
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Just noticed that they changed parts of the recipe. The original one that I got off of the site had as an ingredient
5 heads of garlic, cut in half horizontally
which you add when you add the onions, carrots, and celery, and then go on with the carmelization.
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Here's a link to a braised lamb shank dish that we just adore and everyone we've made it for has always loved. What 's not to like about 2 C. of port, 1 C. of red wine, and 5 heads[/U] of garlic? I have made changes to the recipe. I usually make 6 shanks instead of 4. I do not use all of the broth called for. I only pour in enough to come about half-way up the shanks. I like a more intense sauce. The recipe also calls for getting rid of the veggies and garlic that flavored the meat and the sauce. We take put them into a separate bowl, sometimes kind of mushed up and a bowl of the garlic we squeeze out of the cloves. People can take it or leave it, but it always dissappears. I don't make the orzo or tomatoes. I like to serve it over soft polenta with a side of oven braised fennel. Yummy!
http://www.foodnetwork.com/food/recipes/re...tml?rsrc=search
Hope that worked. If not let me know and I will P.M. it to you.
Enjoy!
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I bought a copy of A New Way to Cook a while back at Costco for some ridiculous price like $5 or $6, (or something close to that). How could you not pick it up? So far it has just made for some interesting reading. Don't really know where to start in this one. Anyone have suggestions? Anything that was really worth making?
Thanks!
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Shaya,
Oh, what a beautiful sacrifice for a bottle and a half of wine. Your Boeuf Bourgignon looks spectacular. I have had varying success with recipes for B.B., some not turning out too tender. Now that I am thinking about it, I used to have a recipe card from what was called "McCalls' Cooking Club", or something close enough to that. I remember it as being really tasty, but then again, that was years ago. I don't think that I could put my finger on that one. What is the source of your recipe? Is it something that you could share?
Thanks!
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What is Dianne's Potato Gallette? It looks wonderful!
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When an ingredient is going to be used more than one time in the recipe, but the list of ingredients just has the total amount of what you need for the whole recipe. I often screw up and add the total amount the first time it is called for in the recipe. I know, I should read more carefully, but I would rather see the ingrdient listed multiple times, in the order of when you are going to use it and how much you need each time. I have seen, for example 1T. of salt, divided. That at least clues you into the fact that you will not be using it all at the same time. (I'd still rather see the amounts listed separately.)
Doesn't happen often, but I also have not read carefully enough, and have missed a tiny
bit of information like, "marinate for two days", or "bake for 3 1/2 hours". It is nice when at the top they list, active time and cooking time.I really enjoy when cookbooks have quotes and tidbits on each page. A good example is The New Basics by Julee Rosso and Sheila Lukins. You can open to just about any page and find something interesting to read.
I also like reading before the recipe starts about where the idea for the recipe came from, or where the author had the dish, or something about the part of the world and the people. Joyce Goldstein does that alot. Take a look at From Tapas to Meze by Joanne Weir and Trattoria by Biba Caggiano for great examples. You actually feel like you are there. A cheap way to travel.
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Our prime rib was beautifully medium rare, tender, and juicy. How do you reheat a nice sized chunk of meat, and still have it taste the way it did when you made it, or close enough for it to still be wonderful? The prime rib is my main concern at the moment, but when I started thinking about it, I could use a good way to reheat any meat. Pork often gets really dry when reheated, and lamb ofen just gets a bit too welldone.
Thanks for any tips that will help us have another wonderful prime rib meal tonight!
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Shell, devein, and marinate shrimp in a mixture of white wine, lemon juice, olive oil, chopped garlic, and chopped basil. Wrap each shrimp with a basil leaf and a slice of prociutto. Grill. YUM!
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Oh yeah, it's worth it. We get to have "fresh", wild salmon all year round. When it is in season we buy a lot of it, or when we're lucky enough, we get to go on a friend's boat and catch our own. We bring it home, vacuum seal it, and pop it in the freezer. We have enough to last us till the next salmon season, which is a wonderful treat. Farm-raised salmon just isn't acceptable after you've had the real thing.
There are things we buy in bulk from a place called "Made in France", a really upscale wharehouse that sells to restaurants. They open up to the public every-so-often and you can buy fancy pate', spices in large bags (5-pepper blend or Tellicherry pepper, that you can seal in reasonably sized bags. and too many other things to mention.
We also tend to "cook for the fleet". There are certain things (spaghetti sauce, chili, pulled pork, etc.) that if you're going to take the time to do them right, you might as well make enough for a small army. It is great to come home from work on those days when you are past exhausted, and have a wonderful, comforting meal you just need to heat up.
The list could go on and on. We freeze things in the bags that you cut to fit what you are freezing, as well as the plastic containers that you can vacuum seal. We're about to vacuum seal some cassoulet that we spent 7 hours making on Saturday. It will be nice to have some of it again in a few weeks, or months.
So, if any of you are still thinking about getting one, do it. You will get great use out of it.
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Someone recommended a product called Cameo. It may only be available on the East Coast. My in-laws sent some out to us. It works great on the inside of the pans, makes them look like new. We don't use it on the outside of the pans.
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We made Marlene's short ribs on Sunday. The flavor was amazing. We tasted the gravy before we added the mustard and it was so rich and yummy that we did not add the mustard. It was wonderful over garlic mashed potatoes. The only thing I wasn't thrilled with was the texture of the meat. One of the times that We checked the pot and turned the ribs, it was boiling a little too strongly. I don't know if that could have anything to do with the meat ending up a little chewy. Now I want to adapt the same recipe to something else, perhaps a roast or a stew.
Thanks Marlene! By the way... where did that recipe come from?
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Has anyone ever tried the short ribs using boneless short ribs? I know, the bones add a lot of flavor. However, Costco has really nice boneless short ribs, and hey, Julia Child loved the meat from Costco. Just wondered if anyone has tried it.
BTY, they come in long portions so you can cut them to any size you want. Is that appalling?
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Susan, here's the smoker in the family.
Hi Susan, I'm using a Brinkman watersmoker with hardwood charcoal and a mixture of different wood chips. We usually run it for 4-hours at 190 to 210 degrees.
Smokey
Hey, Hey, Donna!
in Cookbooks & References
Posted
chezcherie,
I haven't seen her magazine yet. I just "Googled" it and Amazon offered it at $86.71 a year. And that's just for 6 issues. That must be one hell of a magazine. I will have to take a look at it next time I'm near a Barnes and Noble, although I must say that there are more recipes in the 5 books of hers that I have than I wil ever be able to begin to make. That does not stop me from buying more of the books though.
Do you also have her books, or do you stick to the magazines?
It does not seem that many people know about her. No one I know has ever heard of her, so I have been giving her books as presents. When we go to someone's house for dinner, we usually bring wine. We have some friends with extensive wine cellars who have something in mind that they want to open. (Or many things!) I like to bring a cookbook to give them. I have gotten many people hooked on Donna Hay that way.
I don't know if the lack of responses to this thread also means that people are not aware of her, or if it is just a case of "too many threads... too little time".