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Everything posted by Eden

  1. From DiscoverItalia.com: Here's a picture of mine, I'm afraid it's not a very aesthetic dish - brutta ma buona... and here's the recipe. pizzoccheri sounds good too! edited to add recipe link
  2. Seupa Valpellinentze (or something like it) Serves 8 as Sideor 6 as Main Dish. This is a traditional soup from the Val d'aosta. I made some variations from the origianl italian instructions, which were pretty laid back anyway, so here is my version in english, ala Eden 1-1/2 c beef stock, gelatinous w/red wine in it 1-1/2 c beef broth from concentrate 1 napa cabbage 8 oz fontina val d'aosta 3 oz danish fontina 8 THIN slices dark pumpernickle bread 5 slices sourdough bread 1 T butter 1/8 tsp nutmeg 1/4 tsp cinnamon salt pepper Core & clean cabbage. Then steam for @ 12 minutes till the stalks are just softening. Dice cheese Heat stock to melt gelatin Soak pumpernickle in stock/broth For the sourdough, dip it in to absorb some broth & then transfer to a plate to wait till needed. take an oven proof pot grease w/butter, then layer in the soaked pumpernickle, half the cabbage, and half the cheese, then a mix of pumpernickle & sourdough, then the rest of the cabbage & the rest of the cheese, top with sourdough, pour on rest of broth/stock, sprinkle with spices, dot with butter. Bake at 350 for about 1/2 hour. If you need to make it ahead, chill & reheat at 350 for @ 15 minutes. serve warm! Keywords: Soup ( RG1553 )
  3. Actually you remind me that mine actually had some wine as well, because the beef broth I used was leftover from a pot roast that had a good bit of red wine in it. I guess it was more of a Valpellinentze inspired Seupa - but it was still really tasty regardless
  4. I made a batch of Seupa Valpellinentze last night. It interested me for being rather medieval in concept, plus it seemed like a good dish for a potluck I was attending... This recipe is so simple but it's a BIG winner. There's no sulpherous cabbage taste at all, nor is it "all cheese all the time" (which I love but others don't), everything just melds together and the subtle background of cinnamon & nutmeg really finishes it beatufully. It's more of a gloppy casserole than a soup, i.e. you can eat it from a plate quite safely. My recipe called for "whole grain or rye bread" so I used a mix of extra-dark russian pumpernickel rye and regular sourdough because that was what we had in house, and I thought the pumpernickle might overwhelm the soup on it's own. I get the feeling this recipe is fairly forgiving though, and almost anything would work as long as the bread had some flavor & body. I also had to supplement my Fontina val d'aosta with a little danish fontina, but in small enough proportion that it wasn't really noticable. I'll add this to recipeGullet later. Tonight the carbonada...
  5. sazji, have you ever had muhallebi made with cow rather than buffalo milk? I'd be interested to know if they taste significantly different from one another. I've only had it with cow's milk as that's all you can really get here, but it's one of my favorite desserts & I haven't had it in ages.... Last night I made a tiny "leftovers crostata". I wish I'd taken a picture, it was SO cute! we had some pasta frolla left in the fridge from making traditional crostate for various friends, we had the end of a jar of nutella and we had a pile of chopped almonds and chocolate that had not adhered when I made toffee. i.e. leftovers. I rolled out most of the pasta into a thin circle, schmeared that with nutella except for a 1/2" margin at the edge, covered the nutella with the post-toffee mix, rolled the remaining pasta into thin strips, which were woven & placed over the chocolate/nut mound. then folded the edges of the pastry circle in to create a border/cover the edges of the strips. baked for about 15 minutes & voila! warm chocolatey goodness served with a cold glass of milk - you can't beat it!
  6. This sounds like fun, I'm thinking of making Carbonada and an apple tart for dinner, although Seupa Valpellinentze (bread, fontina & cabbage soup) also sounds really good... For next month I selfishly vote for Le Marche. I have a copy of 'Marche in bocca' (in italian) that I have yet to try anything from & this would be a great excuse
  7. Eden

    Detox Foods?

    water & ramen!
  8. I have many friends with serious to life threatening food allergies, so I am happy to accomodate their needs when I invite them over, but NONE of them (with genuine NEED for special attention) would ever dream of asking me to re-write an entire menu like that. They might ask me to set aside a portion pre-sauced for them, or offer to bring their own entree or call that chinese restaurant or just eat the side dishes, or... but demand that I change the meal for everyone else? Pure hubris - the gods will smite her...
  9. Eden

    Dinner! 2005

    Riffing off a meal from Abra's recent blog we had Michel Guerard's Celery root & apple puree and Potatos (and Carrots-my addition) of Quercy from Paula Wolfert's Cooking of SW France, along with Chufi's Butter Braised Beef. I have to say Abra was right (no surprise) this combination was wonderful! and I want to revisit the full meal next time. The carrots were my addition, both because Abra had mentioned wanting a bit more color on the plate, and because I am a carrot fiend. They tasted fabulous cooked in the goose fat along with the potatoes. We skipped the salad to start with (limited time available, and a friend who for health reasons shouldn't have duck) and just had some cheeses and house cured olives. One of my guests hates almond paste, so instead of the speculaas we finished with a bit of eggnog ice-cream and cherry clafoutis from the Silver Spoon cookbook trying to round out the pan-European menu theme by adding in a French dish ala Italy and in fact I found the italian clafoutis recipe a bit cakier than usual. I love chufi's butter braised beef! but warning to future cooks, if you have skin that is sensitive to grease, do NOT prepare this the night before you want to look nice for a big party such as new years eve! edited for typos
  10. Whereas I grew up in California but believe there is nothing like idli sambar & masala dosa to make me feel better if I'm having a crummy day! That was the special at one of our local restaurants when I was a kid. My best friend & I could almost always scrape together the $4 between us to share an order. Those poor waiters - we literally paid them in stacks of pennies sometimes (but never failed to tip!) When mom was paying I'd get lamb saag & pooris but while I still love those, they don't elicit the same primal response as sambar & a dosa
  11. Eden

    Dinner! 2005

    The frying does not give them an unpleasant rubbery texture? ]
  12. That's not a bad idea. We have a paper list tacked up above the freezer, but completely fail to update it. Being keyboard junkies, it wouldn't surprise me if we were much better about this if the list was online. I have a chest freezer and it's my impression that they are more susceptible to "archaeology" than uprights because it's a pain to get down to that bottom level. Friends of ours address this problem by having several sturdy milk crates in the freezer with foods compartmentalized by type, and relatively easy to lift in & out, but I'm worried that would waste a fair amount of space, which is at a premium in mine... edited for typo
  13. Eden

    Dinner! 2005

    The frying does not give them an unpleasant rubbery texture? I have played with a couple of historical recipes (European) for frying stuffed eggs after they have been split & restuffed. I find it always makes the egg-white a bit rubbery, but perhaps I'm not frying them right... And again with the duck envy, those duck rolls sound fab!
  14. Eden

    Spaetzle tips

    I had buckwheat spaetzle at a german restaurant last month. Wonderful depth of flavor from the buckwheat, but the greyish color of the buckwheat does make them look kind of like brains on the plate - fine for those of us who can channel our inner 6 year old , not so good for the squeamish...
  15. Eden

    Dinner! 2005

    I have serious duck envy right now!!! We had friends over last night for a small dinner. One of the guests is allergic to all products made from cow's milk, eggs, chocolate, wheat, soy, sulfites & a few other things, so we adapted recipes a bit here & there, or had alternate items available to keep her safe & happy. To start a small cheese plate: epoisses, havarti w/dill, brie stuffed with apricots & almonds, goat gouda Inspired by Jaymes' christmas dinner, we had pork loin stuffed with prunes & dried cherries, drizzled with a mollasses & NSA*wine glaze. This was awesome & is going into my regular repertoire. There were oven-roasted mini potatoes & carrots, and steamed mini artichokes served with aioli for most, and this garlic saffron sauce for my friend with the allergies. Our other guests brought a simple salad of greens with vinaigrette that we garnished with mini tomatoes. 1st dessert was bananas sprinkled with brown sugar & then flamed with my new kitchen torch (we need a pyromaniac smiley!) 2nd dessert was eggnog icecream (and apple sorbet for allergic friend) A really lovely meal in all, and a good reminder that with forethought it doesn't take that much extra effort to cook for your friends with food allergies and it makes them VERY happy. *no sulfites added (we used a mix of NSA port & NSA table wine in the glaze)
  16. any particular time of year, or just on a whim? That would be an awesome dining opportunity...
  17. Time to bring this back to the top. What did the rest of y'all get as gifts for 2005? I personally scored quite a haul in the book department this year, starting with Paula Wolfert's 'Cooking of the Eastern Mediterranean'. Phaidon's 'Silver Spoon' cookbook (heavier than a horse!) the America's Test Kitchen 4 book set (heavier than the horse and his cousins) and 'Cooking for Kings : The Life of Antonin Careme, the First Celebrity Chef ' My mom renewed my Cooks Illustrated subscription. Oh and some friends with a twisted sense of humor gave me Cathy Casey's 'Retro Food Fiascos' REALLY scary! I also received some fabulous pralines & candied blood oranges, an Egyptian God corkscrew (Anubis, my fave!) and from a particularly prescient guest a bottle of lavender-mint cleaning spray for cleaning up after the uber-mess I made in my kitchen yesterday
  18. Eden

    Fresh Green Olives

    we finally used the first of the olives last night, and they were really tasty. I don't know if they were good enough to justify the labor involved, but they are mighty fine. They acheived a perfect texture, are not as vinegary or salty as a lot of commercial olives, and I agree with ChefCrash, the very slight remaining bitterness blends in to be part of the flavor. I used an herbs de provence blend to flavor these, but you really can't tell from the final product. Oh they're also much less oily than your average store olive. I hope the other batch comes out as well. Those won't be used till late in the year so they have plenty of time to mellow...
  19. Mmm I might need to make boxing day hash for lunch. I made pompe al'huile for one of our desserts last night, so this morning we had orange-brioche french toast sprinkled w/orange sugar
  20. that does sound fabulous. Was there a recipe, or a is it just a wing it kind of a dish?
  21. Eden

    Dinner! 2005

    A quiet day at home cleaning the house for tomorrows fest, and a low key dinner because tomorrow's won't be... salad of mini tomatoes w/goddess dressing grilled pesto sausages (aidell's) Michel Guerrard's celery root & apple mash (thank you Paula Wolfert!!!) Dessert was a few of the assorted cookies we've been given over the last week. I still need to make a batch of toffee, but then I'm goofing off for the rest of the evening
  22. but does the Godiva gelt have dreidels and menorahs on it? I like my gelt to be thematic... Flavor would be a lovely addition though
  23. Dinner for 10 or so on the 25th (christmas, hannukah, festivus etc) We're planning the following: Appetizers: assorted cheeses from Les Fromages Anne-Marie home cured olives Some nice local bread and maybe Abra's Spicy carrot dip Le Grand Aioli with: Tiny red white & blue potatoes Carrots Green Beans baby artichokes hard-boiled eggs Tomatoes (if fresh enough) poached chicken Halibut (instead of cod) maybe some grilled beef Provence inspired 13 dessert insanity: 1) Chocolate fondue 2) Lemon lavender cake 3) Plain Cheesecake 4) Raspberries or strawberries 5) Mandarin oranges 6) Bananas 7) apples or pears 8) Scottish shortbread 9) Pomp al'huile (orange flavored brioche) 10) Home-made caramels (aka crack!) 11) Black currant Ice-cream 12) ginger cake 13) eggnog Ice-cream I haven't poked in the wine cabinet yet, but Port with dessert for sure, and I'm thinking of making a batch of Gluhwein to warm folks up when they first arrive.
  24. I drove past the old torrefazione cafe in Fremont this afternoon. It was dark, rainy & I had to keep an eye on traffic, but I could tell that they'd taken down the brown paper that was lining the windows - any word on what's going in there next?
  25. Eden

    Sausages--Cook-Off 17

    Eden, they look great! Do you have the recipe? I can tell that RecipeGullet is itchin' to have your version! Ask & ye shall receive. Ahrash recipe.
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