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Eden

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Everything posted by Eden

  1. Ahrash (andalusian sausage bits) Serves 8 as Appetizer. This is loosely based on a 13th c. Andalusian recipe Trranslated by Charles Perry. A honey-mustard sauce called Sinab is a traditional accompaniment. 1 lb ground lamb 1/2 tsp black pepper, ground 1/2 tsp cumin 1/4 tsp ground coriander 1/4 tsp caraway seeds 2 eggs 2 T soy sauce 0.3 c flour 1 tsp minced garlic 1/2 tsp salt Directions (such as they are) Mix the ingredients together. (I use a fork, but if you want to use something high tech that's fine too) heat some oil in a frying pan. drop meat by spoonfulls into pan, smoosh down a little with the spoon to make little flat patties. Fry till nicely golden, flip and do the same on the other side. Drain on paper towels, serve with a honey mustard sauce, or what you will. Keywords: Appetizer, Lamb, Easy ( RG1541 )
  2. Eden

    Sausages--Cook-Off 17

    Sounds wonderful! However I needed to cook the lamb today, and lacking feta in the house, I made Ahrash, an early Andalusian recipe spiced with cumin coriander and caraway. Served with a honey mustard sauce: I've made these before & they're mighty tasty - you can't go wrong with lamb & cumin in my world Ahrash are meant to be a patty style sausage, so I could take the easy way out today. However I found some casings in the freezer today so if I have time later in the month I'll make some proper stuffed sausages as well. (Though they probably won't be as pretty as FoodMan's!)
  3. I'm not 100% certain, but I think I saw them at the Whole foods in Roosevelt (I saw them somewhere recently...)
  4. a few friends are getting molded truffles, including this bittersweet ginger truffle(sorry the lighting sucks) for a young man of my aquaintance who adored the caramel skulls we made last year: FYI it's not decorative, but the Press & Seal wrap does a great job of getting a fairly airtight wrap around weird shaped little treats like skulls & unicorns.
  5. Eden

    Sausages--Cook-Off 17

    And me with some ground lamb in the fridge waiting for my attention - perfect timing! Once upon a time we made an arabic lavendar lamb sausage that was out of this world, but the "eww it tastes like soap" weenies complained, so we didn't make it again, and the recipe has since been lost I love sausage, it has such infinite possibilities. Hmm, I'm making a grand aioli next weekend. Any suggestions for the perfect sausage to serve with aioli?
  6. actually I want this for an event in April, so this is incredibly helpful - thanks!
  7. Eden

    flavoring sugar

    I just made a couple batches of lemon & orange sugars. They taste divine, but I have two quick questions since I haven't done this before. 1) Do I need to store them in the fridge? (My instincts say yes because I used fresh zest)) 2) how long will they keep?
  8. I have had the Poulaine that is fex-exed into our local yuppie markets a couple of times. No it's not as good as the stuff you get fresh in Paris, but it's still very good and a nice reminder of some wonderful meals in France. If you can get them to take your credit card go ahead & do it.
  9. we tried TB North out tonight & overall had a pleasant experience. No it's not as good as the pizzas I've had in Italy, but it was good simple pizza, not overloaded on the toppings, with nice thin crusts (one cooked well, one slightly blonde but not to the point of being gooey) Bill had the pizza Antica (genoa salami, red peppers & mushrooms) I had the Margherita because that's what I think a pizza should be judged by. The large mixed salad got mixed reviews (underdressed for me, perfect for Bill) As with elswinger's caesar, the romaine was cut a bit small, which I found odd agains the normal sized baby greens it was combined with. The white beans & red peppers gave it a nice bit of flavor, but I wish there'd been more olives. We had a little problem with service at the beginning, but once they figured out there was an issue they fixed it right away and then bent over backwards to make up for it. Dessert (free as an apology) was tiramisu' for me, and gelato for Bill. My tiramisu' was quite good: very rich, not too sweet, not so boozy I couldn't drive home. The gelati (chocolate, panna cotta and amaretto) were all excellent - no surprise there, Bottegha makes the best in Seattle, but I did notice a few ice-crystals, perhaps formed in transit? There were a couple of pleasant touches: If there's a wait to be seated they offer you a small glass of the house wine to while away the time. (We gave it a miss having come from a wine tasting, so I can't tell you if it's any good) And they offer free espresso with dessert. Kiliki was right, the overall noise level was so high that the hordes of kids didn't really annoy me (which they usually would) Don't come here for a quiet evening, but I didn't actually mind the noise, it worked with the setting/ambience. And my goodness this place is HUGE! Maybe I was just comparing to Via Tribunali, but I expected something much smaller. Speaking of Via Trib, TuttaBella does rate slightly lower for me in the pizza crust arena, but being 4 minutes from my house, and having parking, is a big plus... Give them a little time to shake out the opening jitters & I think this will be a great little addition to the neighborhood.
  10. I bought the vacuum packed ones as Laurie did -- definitely peeled. ← Thank you both, I will go look for them.
  11. are you sure they're peeled? I bought a package of chestnuts from the TJ's freezer section and didn't look closely enough. They turned out to be unpeeled - what a pain in the _ _ _!
  12. Why? You can get really good sliced pizza in Napoli.
  13. Eden

    Santoku

    I don't know if smaller hands are it or not, but I tried a friend's santoku & totally fell in love. The shape of this knife just feels intuitively right to me. I had to go out & buy one (henckels) for myself. Meanwhile I have two beautiful Sabatier Lion french cook's knives (long & narrow) which I hardly ever use because they just don't feel right in my hand... now I want more santokus but my husband says we have enough knives already What's ironic is my friend almost never uses his santoku because it doesn't feel right for him. (big hands?)
  14. fab tutorial K8memphis, and what a lovely job of packaging too. So today I went to make my gingerbread jewels & discovered that some idiot at the discount store where I bought the mould had put the plastic string for the price tag right through the middle of one of the mould cups, ie popped a hole in the middle of it I doubt I still have the receipt, and I don't know if they'll have any others I can exchange for. Grumbling & wailing abounded for a while. Since I'd already bought the oatmeal stout I went ahead & made the gingerbread recipe anyway & just put it in my mini bundt pan. I used a 50/50 cocoa powder & butter cake-release so I wouldn't get any white spots. The result is a VERY tasty gingerbread, but I have to say looking at the detail that it would probably not have worked with the jewel facets. Maybe I did something wrong, but it's just not that fine at the edges, though it did release very easily. Probably fine for anything in the 4" range, but not for the uber small... Thanks for the tips regardless.
  15. Eden

    Lunch! (2003-2012)

    Fish heads, fish heads, roly poly fish heads... ala Eden: Lunch today was fresh bread with butter & some honey. We meant to have soup with the bread, but you know how it is when you get a loaf hot from the oven... there's not really much left now except the bones
  16. Eden

    Coppola's Canned Champers

    actually if you pour it out of the can into a glass much of the can flavor goes away. we bought some for a gag gift... edited to clarify: pouring it into a glass does NOT make it good in my opinion, just less canny.
  17. wow that was quite the page of gadgets! my favorite falls outside our original idea of small affordable widgets being the $400 scooba floor cleaner, but I'm also fond of the little Cake and Cappuccino Decorator.
  18. thanks for the warning! no worries here, if I make a batch of test cake and it doesn't work out, Bill will "throw himself on the altar of sacrifice" & make it dissapear for me
  19. I find that some recipes keep their definition more than others. (i.e. crumble less at the edges) While I have recipes that come out fine for my mini bundt pans, I don't know if they will have the incredibly sharp definition necesary for the facets on these little guys to shine through so they dont end up looking like little round lumps... But certainly the release is more important than usual in this case, so I will look into the ones suggested. Beanie that gingerbread looks perfect . The edges are nice & crisp, just what I'm hoping for. Of course now I want Magnolia's mini rose cake mold too Thanks for the replies.
  20. yeah but it won't taste as good as frying in butter. Of course frying in bacon fat would be even better, but I didn't think of it till too late. I know, I know, my ancestors are spinning in their graves, but really bacon & latkes are the perfect breakfast combination
  21. I just picked up a really cute diamond hexed cake/candy mold kind of like this one. I would like to find a cake recipe that will keep the sharp facet marks. I worry that most cakes will crumble/get a little soft at the edges. any suggestions? Or is this a case of refaceting as I frost it maybe? this was an impulse buy , so I'm not sure how best to use it yet...
  22. actually it's not just about portion control. This surgery drastically changes your body. You need to talk with your doctors as well as with others who've survived the surgery, but you'll have to be very careful about what you consume (especially for the first several months) your body will have a much harder time dealing with meat proteins now, and there are various other things you need to work around as well. I don't remember what all the details are. A friend had the surgery about 3 years ago...
  23. After reading this thread, I went for impromptu potato pancakes this morning. I took a quick glance at the boxti recipe chrisamirault linked at the start, channelled my memories of mom's latkes & then looked at what I had in the pantry already: leftover cheesy mashed potatoes, some unused russets, and some leftover filling from a leek & onion tart with ground juniper berries. I grated 1 small russet & then because I hate undercooked potatos I put the gratings in the microwate in some water for about 5 minutes till mostly cooked. I rinsed & drained them afterwards, but not I think enough as the final result was a bit moist. Combined the cooked grated potato with about 1.5 cups of cheesy mashed potatoes, about 3 tablespoons of minced caramelized onion/leek mixture, a pinch of black pepper & 1/2 tsp salt. Fried in a combo of oil & butter in a nonstick pan. As I said, the mixture was too moist so they fought me a bit when I tried to flip them, but OMG they tasted fabulous! celto-latkes on the stove: oh and I have to add that while my mom would make real latkes for channukah, we also just cheated & used the manischevitz box mix when we wanted them impromptu at other times of the year. Beats the heck out of waiting a full year for latkes edited for typo
  24. I borrowed an electric (no idea what brand) from a friend a few years back when we were having a really big fondue party & it was fabulous! so much easier to use than dealing with the "dixie cup of fire" under regular pots. I really want one myself now...
  25. I don't have any experience here, but one of the induction burner websites I read (that was linked from the recent discussion of induction burners) mentioned that you should not use cast iron or enamel. LeC being both seems like a bad idea... edited to add details
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