maremosso
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Posts posted by maremosso
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No more casseroles, cakes, cookies or any other type of baked dishes.
Nowadays oven just used to make bread, grissini, or the occasional "Fondant au chocolat".
Or for grilling/broiling.
Also, I use spices much more - and make many more sauces, condiments, reductions and preserve than I used to.
Never did use any processed foods, so no change there.
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Texture, did you say?
Hmmm... I like pineapple taste, but I hate the texture.
Peach skin, another no-no.
And the skin of walnuts.
Roasted peanuts. Love them freshly boiled.
The cardamon flavour of Indian sweets - yucch!
The rancidity of flaked coconut.
The harshness of bad quality dried rosemary - love it fresh, though.
Dried mint.
Dried basil.
Dried parsley. Great fresh, all of them.
Etc. etc.
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I adore anything licorice flavoured..
Dill and fresh coriander, on the other hand...
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...and a big dollop of butter on a Florentine steak.
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Hot buttered rum.
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Fresh, crunchy red radishes smothered with salted butter - delicious!
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Apolline are originally from Salerno.
They are available all over Italy, either sweet or savoury.
You could follow pretty much any old croissant recipe, and fill them as you like - Nutella is one way.
Or you could make them with a savoury filling of prosciutto (or bresaola), scamorza, bechamelle, then rolled and baked.
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Argentina may be 10 years behind Chile in the wine business, but as a Johnny-come-lately, it takes the industry very very seriously indeed - and treats wine production with the earnestness it deserves.
Italian and French vines have taken well to the rich alluvial soils of many regions - the abundant water, hot sunny days and cool nights allow a slow and intense ripening of the grapes - with astoundingly good wines as a result.
Malbec is definitely the star. A beautiful deep red and potent wine, it goes wonderfully well with the beef and Patagonian lamb so pervasive in the "parrilllas" of Argentina.
Trapiche, Etchart, Luigi Bosca, Catena Zapata, and Norton are just a few of the many "Bodegas" producing outstanding wines.
One of my favourite producers is Famiglia Bianchi - their Chardonnay is world class - as well as a Valentin Bianchi.
Chandon (of France) have also set up shop in the Mendoza region. Their Champagne sells retail for about 6 dollars a bottle in Buenos Aires. But my favourite is Extreme, by Piper Heidsick.
I spent 6 months in Buenos Aires in 2004, and I took the Sommelier Course offered there. Definitely worth it, as it helped me understand our European wines better too!
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Haven't made any yet, but will "one of these days"...
I bought some rice paper recently at Waitrose, the food arm of John Lewis in London.
Expiry date: March 2073!
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In Italy we pour white wine on red wine stains. Works very well.
Drench ink stains with milk, then wash in machine as usual.
Some say lemon juice will work just as well - haven't tried it.
Grease spots will be greatly reduced if immediately treated with salt grains, which will absorb most of the fat - but not useful on delicate fabrics, or synthetics.
Liquid and powder detergent paste works best as a pre-wash treatment, unfortunately not all fabrics can take it.
Oxyclean is great in TV ads, but it eats up the fibers as well as destroys colors.
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The recipe I use is:
1 cup butter
1/2 cup cornstarch
1 1/2 cups flour
1 tsp vanilla
bake at 350 for about 15 minutes until just slightly golden brown around the edges
I find that chilling the dough beforehand helps with the spreading.
What - no sugar?
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Meyer Mascarpone Ice Cream
Combine equal quantity mascarpone and simple sugar syrup (1:1).
Beat with electric beater until very smooth.
Chill thoroughly (overnight is good).
Next day, churn in ice cream machine.
When almost done, add half cup Meyer lemon juice.
Serve with:
Balsamic Strawberries
Combine half cup balsamic vinegar and half cup Port, or any red wine (an Argentine Malbeck would be great), and bring to the boil. Reduce by half. Off heat but still hot, add halved strawberries. Stir to coat.
Drizzle basil syrup around, and decorate with mint leaves.
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my bf calls Ina "the ego contessa." ... i think she comes off as pitiful...funny the way 2 people take the same, "everybody's gonna love this" kind of comment...
Every day is a celebration calling for 2 sticks of butter which makes the show ...
i also think the fact that jeffrey is always working (on christmas!) is odd....
it makes me sad for her...and inevitably wonder if he doesn't have a little pate choux on the side.
You mean, like a Twinky?
I also have always wondered how on earth combining tons of extra ingredients together can possibly improve old recipies. The BC just doesn't realize that oftentimes less is more!
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I would rather be easy to please and happy than hard to please and pissed off at everything!
I'd rather be hard to please and happy. So I am.
And so I only watch FN (Canada) when there's something I want to see. Which is rarely, as with most TV.
edit:
Alton does indeed, as was put, "rock".
Ditto! -
We have only home made mayo "chez nous", as no one in the family can stand the ready made type.
There are all kinds of home made mayo recipes, and extra flavourings and ingredients can be added as you go.
But I would say that a good basic mayo would consist of 1 whole egg, whizzed for a few seconds, just to blend, in a blender with salt. pepper and 1 tablespoon lemon juice (or best quality white wine vinegar; here you can let your imagination go wild - terragon vinegar, cider vinegar, raspberry vinegar are all excellent substitutions).
Then, with top of blender open, drizzle in 1 cup (or 1 and a quarter cups) salad oil, and continue until your mayo reaches the right consistency.
That's it.
Don't use olive oil: keep that for another variation of your basic mayo, for example, when making Aioli.
With Aioli, you would also add garlic - as much as you can take.
P.S. Half a cup lemon juice for only 1 yolk is definitely too much!
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I have many pepper creepers growing here in my Goan garden, and they bear fruit all year round, so the supply is extremely plentiful - certainly enough to keep us, and all our friends, well stocked with this spice.
Green, tender (and not fully ripe) peppercorns can be added to many dishes, particularly sauces accompanying fish or chicken. The fiery explosion when they pop in the mouth is an absolutely addictive sensation - or they can be mashed and added to anything you fancy. I like them in salad dressings as well as homemade mayonnaise, for example.
When the peppercorns are fully ripe (and black), they can be dried (here, in the sun), and stored in closed jars. To revive the flavour, if needed, they can be slightly toasted in a dry saute' pan before cracking or grinding by hand.
Also, green peppercorns can be packed tightly in jars, and a syrup of white wine vinegar and sugar added on top to cover. Optional, 1 tablespoon salt.
Or: a simple sugar and water syrup can be used (no salt) to top the peppercorns.
After 1 month the resulting liquid can be used to drizzle on strawberries, or try it on ice cream!
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Coconut anything.
After tasting something cooked in rancid coconut oil once in South India... never, never again!
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In North India, if you order an espresso, they'll bring you a mixture of half nescafe' and half buffalo milk. If you order a cappuccino, they'll bring you black nescafe'.
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That's why corbezzoli are only available in the wild. That's one fruit you'll never see for sale anywhere, although, who knows... with the way things are going, they may the next food fashion trend...
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Mascarpone is not always available here too. So sometimes I make do with a combination of cream cheese and heavy cream. Sugar to taste.
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Hmm... actually, apostrophes never make plurals - they simply indicate the genitive case.
Mangled language (any that I know) is one of my pet peeves too. I figure that I am an average person, with an average education, and if I can spot a mistake somewhere it means that the business AND the clientele are less than average.
I give it a wide berth.
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Yep, that's exactly what my tree looks like - about 10 times as tall though!
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No butterscotch pudding - I would have made a layered Tiramisu, with rum, strong espresso, whipped mascarpone and cream, and a nice layer of bitter cocoa powder on top.
The crumbled brownies are an ideal starting point for Tiramisu, even better and easier if layered directly in parfait glasses.
Edited to add that this is one of those rare instances when a little help from a store cupboard is indispensible. Angel Delight (Cool Whip) is what I am thinking about, but Mascarpone in the freezer is my suggestion.
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Yes, I could. Taste the lime in the leaves, I mean.
Lovebenton0, I have several lime trees in the garden, all bearing different kinds of limes, and at this time of year they are full of young shoots with pale tender leaves.
One of these trees has unusual leaves, sort of double in shape - it might well be a Thai lime, but I wouldn't know for sure.
Substituting lemon or lime peel sounds like a very good tip, thanks!
Avocadoes
in Cooking
Posted
Heating avocadoes makes them bitter. When making soups, it's better to add cold avocado puree to the basic stock, and serve without re-heating.