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maremosso

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About maremosso

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    London
  1. Somen help?

    The most instructive info is at www.justhungry.com - always dump your somen in ice water after cooking - check it out
  2. Add Nutella to your favourite Rum Balls recipe. Fill pear halves with Nutella, top with meringue and brown with torch or under the grill. Add Nutella to Eton Mess, and strawberries or raspberries or chopped pears. Spread on Panettone slices, and make individual Bread Puddings. Alternate Nutella and mascarpone in Tiramisu recipe. Use Nutella as topping for minicheesecakes. Etc. etc....
  3. I have a couple of hundred food sites stored in my Firefox Bookmarks. Besides all the usual suspects, these are useful too: Made in Italy adieta.it mangiare bene nikibone maria-brazil.org Leite Culinaria chow simply ming online food down under cooking for engineers a la carte cuisine cuisine bawarchi.com ndtvcooks.com elgourmet.com chocolatier ...and the Discovery Channel recipes link, which is wonderful. Regretfully, I am unable to recall it exactly as I am away from my own computer.
  4. Coppa Salume

    Coppa is not salami. It´s an "insaccato" that you can buy ready made, at any coldcuts counter, or you make at home - ground meats, pistachios, spices and seasonings - and then sliced thin at the time of serving. It´s a Ligurian specialty, not difficult to make - but it´s important to follow the right procedure.
  5. How do you manage your recipes?

    While I love browsing recipes in books, magazines and the internet, I only keep those that I actually deem a success. For years now I have gathered my best recipes by menus (that I have actually made, corrected and improved), in ring binders with plastic folders inside. I also make a note of the numbers of guests I have had at each dinner/lunch party, and of other useful details such as occasional suppliers, table settings, colour schemes, etc. While dishes go out of fashion (no one in my circle makes cookies anymore, or lasagna, or ratatouille, or meatballs, etc etc), it's nice to keep a record of past entertaining and family cooking, and a good source of reference. Nowadays I feel cooking is more a matter of technique and the right combination of flavours than exact measurements.
  6. Well, I haven't had very good luck with seafood here in Buenos Aires - yet. Unless you go for Japanese, the smell of any fish restaurant leaves a lot to be desired. As an Italian I seldom encounter properly cooked pasta, but I must say that I was pleasantly surprised with home made (al dente) pappardelle al pesto at Piegari in La Recova. Good pizza pizzaiola also, for a change without tons of cheese on top. I am toying with the idea of Katmandu - got a hankering for Indian food. Anyone know how authentic it is? (I live in India half the year).
  7. Well, I am back in Buenos Aires, after one year. Interesting to read about chimichurri. But actually it's just a plain old sauce called salmoriglio in Italian.
  8. Kugel Gefillte fish Haggis Black pudding Tripes Sourkraut Soups Smelly smoked fish (herrings etc.) Sugar in savoury dishes Fatty cold cuts Deep fried foods Sweet salads served with main courses Overboiled, watery vegs English sausages Baked beans Gummy cheese, (Cheddar, American, Edam...) Jap traditional desserts Chinese creepy-crawlies All fast foods... and the list goes on and on...
  9. Parsley

    ← How very strange that this recipe would omit parsley! But then, in Sicily the oregano is usually fresh and wild and full of flavour. One of my favourites is Pescespada alla Messinese, charcoal grilled swordfish served swimming in salmoriglio. Further North, in Tuscany, we always add plenty of fresh parsley to this sauce - no doubt the flavour of dried oregano is just not the same as in Sicily. Here in India I often use salmoriglio to dress room temperature boiled potatoes, which proves very popular among our vegetarian Indian friends. And in Buenos Aires, all I have to do is add red chili flakes to turn it into chimichurri!
  10. Chocolate Fondant

    Thank you for posting this, culinary bear. I have been making moelleux for years, but I have had trouble finding a recipe that serves more than 8 - and it doesn't double or triple well. I am going to use these measurements for an upcoming dinner party - would the 18 servings be of 200ml each? If that is the case then I could perhaps stretch the recipe to serve my 26 dinner guests, as I plan to add strawberry sorbet on the side (in this hot country it will become a coulis in the bat of an eye!) , and anise tuiles.
  11. Chocolate Fondant

    I checked out the Heston Blumenthal's fondant recipe, which is part of a larger dessert. What on earth is sweetcorn powder, any easy-to-find substitutes one can use instead?
  12. leftover mashed potatoes

    Make an Aloo Subzi side - here is a version: Temper half a teaspoon mustard seeds in hot oil (even better: ghee). Add half a teaspoon cumin seeds, then some fresh ginger and a thinly sliced red onion. Saute till golden coloured. Add a little turmeric, stir a couple of secs, then add 2 or 3 crushed garlic cloves and a thinly sliced green chili. Stir. As soon as the aroma develops, add your leftover mashed potatoes and stir quickly. Top with 1 teaspoon garam masala, stir to blend and take off the fire. Squeeze some lemon juice on top, mix and served garnished with coriander or chopped scallions.
  13. Parsley

    And what about salmoriglio?
  14. Nutella.......mmmm, Nutella

    Nutella-filled Bomboloni are more common in Italy than their jam-filled American counterparts. And the French have been using Nutella in their Petits Pains au Chocolat for a very long time.
  15. Nutella.......mmmm, Nutella

    A few days ago I made this from the Nutella Italian website: Nutella Cannoli: 12 Cannoli (I used home made brandy snaps, rolled) - 750 g. Nutella - 1 Kg. ricotta - 150 g. sugar - cinnamon to taste - 150 g. roasted and chopped hazelnuts - Brandy - powdered sugar. Mix ricotta, sugar and cinnamon and pass through sieve. Fill one end of each cannolo, or brandy snap. Mix Nutella and Brandy to taste, and fill other end of cannolo or brandy snap. Sprinle hazelnuts over Nutella end. Place in serving dish and dust powdered sugar all over.
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