Eden
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Posts posted by Eden
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I've got dibs on a crude (but foodsafe) iron cauldron to be used for the stew. I can also get giant turkey wings and drums, which could make for some oversized (and therefore amusing) finger foods.
Turkey is actually not your best call - they originated in america & weren't known in Europe till after Columbus. Ale is fine however if you prefer it to mead.
For some good info check here.
The last Viking themed meal I did was based on this verse of a saga:
Early it was to evening come,And forth was borne the ale for the giants;
Thor alone ate a whole ox, and eight salmon,
All the sweet dainties that were set for the women;
And drank Sif's mate three tuns of mead.
We served:
Fresh home-made Cheese
home-made bread from a mix of wheat and barley flours
"Roasted Ox" (Beef roasted with carrots, celery and onions)
Honey Mustard Sauce
Poached Salmon
Norse Porridge - made from barley, fresh peas & milk (really good!)
Dried-fruit custard tart
Home-grown Apple-sauce
and Mock Mead (a spiced honey drink) because it was a "dry" site
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And for an Italian perspective: From The Fruit, Herbs and Vegetables of Italy by Giacomo Castelvetro,1614, translated by Gillian Riley
"I start with hops, the first shoots to appear at this time of year [spring]. We never eat them raw, but serve them as a cooked salad. We wash the hops thoroughly and then cook the desired amount in water with a little salt, drain them very well and serve them in a clean dish seasoned with salt, plenty of oil and a little vinegar or lemon juice, and some crushed, not powdered, pepper."
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no cornstarch, check!Thanks! I will try the rice flour at some point.
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I just purchased a bag of hazelnut flour from a local grower to make a cake, and unlike other hazelnut flours I've had (and made) this is very dark.
The website says that their flour is different because unlike hazelnut "meal" their nuts have some of the oil pressed out before grinding into flour. I don't see why that would make it darker though and it really is. It's even darker than King Arthur's Toasted Hazelnut Flour , which itself a little darker than regular hazelnut flour.
I have not heard of doing this to a nut flour before and am guessing it's to make the "flour" bahave more like a grain? Would this also make it more shelf stable?
Has anyone else seen, or better yet cooked with, a hazelnut flour like this one?
My cake is in the oven now, and the batter looked allright but I'm a bit concerned about how it will come out given the removal of some of the nut oils, since the recipe was expecting the usual ground nut meal...
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I've tried it with a few different flours types -- rice was a disaster, all-purpose white is best.
This brings up an interesting question to me as I occasionally cook for gluten intolerant friends: What other grains CAN you make a roux with?
Does rice flour work outside the microwave? (white or bown?)
What about corn or potato or amaranth or chickpea?
I'm sure that wheat is the best but are there acceptable alternatives?
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No time to make a roux? Try my method, faster than a cowboy whitewash:
1. put 1/4 cup water in a glass jar
2. add 1/8 cup canola oil
3. dump 2 or 3 tablespoons flour
4. microwave on high for 20 - 45 seconds, depending on your magnetron
5. shake/stir
Interesting idea. I just googled and found both endorsments of this method, and warnings against it:
Pyrex recommends against it. Cook's illustrated blew up a tempered glass Pyrex measuring cup doing it. -
Ooh where does a northern girl (with southern roots & tastebuds) get this stuff? I love gumbo, but it is awfully hard to find the time to get that roux dark enough...
I took a quick look on amazon, but all they have is "roux powder" ???
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I have 3-4 pairs of tongs hanging from the potrack over the stove at any given time. Because we do use non-stick pans regularly we have a mix of tips aqvailable. Even if I didn't have non-stick I'd probably still have one pair of silicone tipped tongs for handling things like hot ramequins or delicate foods...
Two things most important to me in a tong are how wide they open, and the closure system, I hate the slide down ring, I'm often grabbing tongs in a hurry & the ring always slows me down in getting them into action... Opening width isn't a big deal most of the time, but when you want to pick up a roast, it really matters...
I also want them to have a reasonable way for me to attach a ring or something so they can hang from the potrack!
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Raspberry, strawberry or mango fools are delicious and easy. They're simply pureed fruit, sweetened with a little sugar, and folded into whipped cream. Served in goblets.
Dark chocolate mousse is great too.
Black currant foole is my absolute favorite, and so lovely with that dark lavendar colour...
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Don't panic! The first response in situations like this is to think of all the foods you can't serve, but really there are still lots of foods you can serve.
Paella or some other rice based dish is a great start. and covers your starch & protein. Potato & Corn dishes are also good options.
You can make an egg free aioli to serve over steamed veggies as a side or with crudites as a starter.
Just cook your veggies with olive oil & spices.
CocoLoco (or other 'cream of coconut" mixer but read the package) cut 50/50 with rice milk makes a fab ice-cream.
buy or make sesame halva.
peanut brittle
If you want to go explore baking options, get a package of gluten free flour mix if you can, or make it up yourself.
Then you can make a flax-seed goo to replace any eggs in your recipe, and go to town!
rice milk, almond milk & soymilk are your friends...
it takes a little more creativity, but really this is totally doable. A good friend has been living with a similarly restricted list for years now & eats very well.
ETA just read the ingredients list on EVERY item you plan to use!
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I have a recipe for Galat or Galat Dagga a Tunisian Spice mix containing both black peppercorns and also grains of paardise as well as cinnamon, cloves and nutmeg.
Galat sounds almost exactly like Powder Forte a medieval spice mix which often included grains of paradise.
In that format I use them in all sorts of things from quince paste, to stews, meatballs, etc.
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Very timely - but can you give me some idea of home-made gluten-free flour combinations that work well with fruitcake? A gluten-intolerant friend is coming to stay...I'm eyeing my bag of purple sweet potato flour
and wondering how she'd feel about purple fruit cake.).This is the mix I use when cooking for my GF friends.
Let us know how the fruit cake came out please. I have a couple friends who would enjoy it...
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if you want to make crispy fried little onion halves for 150 people then buying frozen/pre-peeled is mandatory for sanity, which is how I discovered that they've become more rare here in Seattle. Still available in a few stores, just harder to find other than at the holidays.
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I will say that I was a bit surprised at the prices - there wasn't a single main for under $42, and most were closer to $50. I live in NY and am used to paying a lot for food, but this seemed high to me. How common is this for Seattle? Regardless, the food was delicious, and we had a very enjoyable meal.
most places here-abouts are definitely cheaper, but none of them has Bruce's hand with a sauce. You started out at the top
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I'm also a fan of shortening in my pie crusts. All butter is good for some situations, but for flakey crust bring on the Crisco.
I just came across this buttermilk crust that I have to say is the best pie crust I have ever made. Flakey light perfection! I used actual buttermilk from a local dairy, rather than cultured buttermilk from the store, but I'm betting the cultured stuff will work well too.
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I popped corn at home again for the first time in decades & yes it was SOOO good. but I dont' know if my popcorn was old or the heat was too high, or what but a large percentage of my kernels didn't pop before some of the others were ready to scorch & I had to take them off the heat....
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One of my favorites is Polenta Marchigiana, which is basically just bacon & sausage mixed into the polenta when it's basically done cooking. simple but SO tasty.
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I've been waiting for the Sideswipe that fit's my KA to become available. I find that for certain jobs (creaming butter etc) the regular white coated blade on my KA simply is not close enough to the edge of the bowl & I spend a lot of time scraping the bowl down.
Given the fact that three different companies have come up with products for this purpose I'd say that there was a need...
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That's really all there is. lay a bunch of chicken thighs in a baking dish, pour on enough cream to cover (a quart?) and bake till done.
It's my friend Abby's "recipe" served at every passover to rave reviews. and it is indeed artery clogging good.
Per reccomendations on eG a while back, save the extra cream from the pan to add into mashed potatos
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Passover chicken: Chicken thighs baked in cream, @ 1 hour, till the meat is cooked & the cream has a beautiful browned crust thing going on top.
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the link should take you directly to the pain d'epices recipe, if not their website is doing something weird to me...
Thanks for the suggestion. I did not freeze the pain first, though I did freeze each added layer of ice-cream for a bit before adding the next slice of pain. The recipe suggests freezing for 5 minutes between layers, I went for 10, but would probably go 30 if I had it to do over with more lead time. I would probably also have my ice-cream a bit firmer than suggested.
I'm thinking of using the pain d'epices trimmings to revisit the fabulous Rabbit with Pain d’Epices Sauce you made for us this spring. That or make sweet/spicy croutons for a warm squash soup...
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Hijacking this thread since I'm also having pain d'epices issues:
I was just trying to make mille-feuille de pain d’épices et glace vanille per this site, (with some minor variations) but I found that my pain, even though I banged it on the counter mightly per the instructions, was still quite full of small holes into which the ice-cream sank, thwarting the layered effect I'd hoped for. The different Pain d'epices which I had on my last visit to France were all much denser, so cleary I'm doing something wrong...
I have to say the end result was extremely tasty, but certainly no thing of beauty. Any tips for future attempts would be much appreciated.
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Not recently enough, we haven't been in the restaurant since March, though we've made several visits to the Bar. But don't worry Bruce's cooking never dissapoints
I highly reccommend the duck in black currant sauce or the beef with cabernet-pressings sauce.(have to add though, that I'm not so keen on the new decor.)
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<with much snipping>
A. Alliums
B. Greens
B.6. Sow fenugreek if inclined to experiment with this delicious green avidy consumed by Indians: buy seed from Indian grocery or wherever fenugreek is sold as spice
C. Peas: for pods and shoots [especially from snowpeas]
Thanks for the suggestions!
I enjoy using fenugreek in cooking occasionally, but have never come across it in plant form. I did find this re it's cultivation though: "Fenugreek likes warmth: its growth is slow and weak in cold temperatures or wet soils." which makes me wonder if it is well adapted for Pacific Northwest winters.
I'll look for some spinach seeds for sure, and put in another round of carrots. I already have a good snow pea that will grow so happily through the winter, people stop in amazement when they pass it by on the street
(Ferry Morse: Melting Sugar snow peas)
All About Cassoulet
in Cooking
Posted
you might try one of the cassoulet variations that includes tomato paste. I find them much better & richer tasting in general.