janeer
-
Posts
1,256 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by janeer
-
-
Here is another tomato tart.
-
6
-
-
And if you can still buy a "field tomato" anymore instead of something grown in a hothouse, be thankful!
-
Why don't you do tenderloin on the day; will take 25 min
-
I use a mini food processor, same diff
-
-
With being a good lover the obvious requirement for good cooks of any level :-)I think this depends hugely on your starting point. If you're a good lover but relatively new to cooking I'd steer you in the direction of Jamie Oliver's books: particularly Cook with Jamie. If you have more experience and you're looking to elevate your technique to the next level, though, you'd be better off with Modernist Cuisine at Home or Heston Blumenthal at Home. The afore-mentioned Pepin is good if you're looking into knifework and basics as defined by the French--omelettes and so forth.
-
1
-
-
Janeer; you cant hoard port, you can only store it, mature it and save it for later.
A rose by another name...
-
1
-
-
Maybe it's the photo but those pods don't look ready for harvest
-
Funny, I don't call this hoarding; I call it "inventory." I live alone and could feed a four-course dinner to a large party on short notice.I am a widow and live alone but I still have two full-sized free-standing freezers that are crammed full. Also a side-by-side in the kitchen and a second fridge in the garage.!
I do hoard my vintage port. But you're supposed to.
-
I like all lard for tree fruit pies, half butter and lard for others
-
I kept a final bag of the amazing Gray's coarse stone ground polenta for years after they stopped making it, carrying it across country at one point. I finally thought I'd better use it after a few years- and yes, even with the freezer, it was turning a bit rancid. I threw the rest out.
Used to hoard Amarini cherries but easy to come by now
-
I love real peppermint. I use it for a real tabbouleh, but also like this old-fashioned mint jelly (gelatin), which makes a refreshing salad or very pretty and tasty garnish for meat dishes.
-
I make corn with cream--an early version of "creamed corn," with no thickener but the cream. If you scroll down on this post, you'll see how I make it. It is just about my favorite way to eat corn.
-
Went to see 100 ft Journey. It's a food movie; what's not to like? The candied beet is gorgeous. It's a love story, on many levels; what's not to like? He ( chef) is gorgeous; what's not to like? Food breaks down biases and leads to mutual respect; what's not to like??
-
1
-
-
This is totally up my alley. On my list for this winter's opening of a vintage port.An elBulli "pre dessert": Gorgonzola Bonbon. A tiny slab of Gorgonzola embedded in Gorgonzola cream and dipped in very bitter chocolate. Good with Port.
-
1
-
-
Most of mine are already here, except: canneloni, and for dessert, biscotti di prato with vin santo.
-
1
-
-
Just made some cantucci!
Pistachio, Almond and Lemon flavour.
Had it with vin santo,I hope.
-
2
-
-
The recipe isn't really clear whether you simply add water to the head (to compensate for any evaporation, which I am guessing is what was meant), or you drain to remove salt and replace with water. It doesn't make sense to me to pressure can something in water. Anyway, you have a pickle. I would freeze rather than can.
-
I am a traditionalist, and like only cinnamon, or cinnamon with a little cardamom, in my apple pie. Can't abide clove, can tolerate nutmeg. Since there is talk beyond spice to what goes in or on, I like sour-cream apple pies, apply and raspberry pies, apple walnut pies (this is divine, but nuts must be freshly shelled), and apple-crumb pies. Here is a picture of my apple pie with cheddar--in this case, melted, not just alongside.
-
Pretty good list so far. Ravioli and manicotti if we are counting filled pastas, which it seems we are. Pierogi. Kugel. Plain old PA Durch noodles with butter or gravy. L bolognese. Spaghetti with garlic and oil.
-
Will see it and decide for myself
-
The Americano
-
I think if you can't tell the difference the bay leaves are probably too old. Most people keep them way too long. Fresh ones are pretty assertive.
-
I have no experience on quantity service but I must comment that with such small tail I would: cut in half lengthwise, lube up with olive oil, salt, smashed garlic and herbs of choice (maybe a touch of citrus)- then either grill or roast at high heat. I absolutely would not boil or steam - you will have nothing but mush. They will take 5 to 7 minutes max - do a test. They will be fine room temp at service in my opinion so finish them and set aside, concentrate on the beef and serve.
As a New Englander (read, lobster expert), I pretty much agree with Heidi. Grill or bake, with mix of butter and olive oil. Citrus and herbs sound good, or you can do something spicy. You could poach, peel, and sautée in butter and herbs if you want to serve on top of the strips rather than alongside. Please do not SV. Whatever you do, cook just until opaque. Four oz tails sounds barely what we would call legal. So err on the short side of time. When poaching I tend to boil water, plunge in lobsters, then turn off the heat.
NY Cheesecake characteristics
in Pastry & Baking
Posted
I am from the source. This pic shows the texture of a true NY cheesecake. And here is the closest I have ever come to duplicating the true European style cheesecake, complete with pastry crust, from a great Jewish/central European place, like the famous (down the street from me growing up) Claremont Diner cheesecake. It is well worth your time and effort. Most people today substitute Zwieback crumbs for the pastry, but try it like this just once, if not always.