highchef

I have been yearning to produce Nigella Lawson's Black Bean Soup made with the liquor left from her ( I know! I know!) Gammon/Ham in Coca Cola. Hers is with lime juice, cumin, coriander black beans, the aforementioned liquid garnished with sour cream and fresh cilantro. Best of all....she is now telling us the same ham done in Cherry Coke is even better. Sigh............... Worst thing is, I believe her. ← [/quot I say go for it! my soup was a very traditional black bean soup, but you can buy mixes here that 'cajun' it up. There's a great chriozo (sp?) and black bean soup on Epicurious that I've tried recently...but has absolutely nothing to do with a ham bone. On second thought, it was a bit weak in the base flavors, a nice (even sweet) ham bone could only bring it up a bit. I've also thrown a carribbean spice blend into any bean recipe, just to be different. Much as we love red beans, it's nice to mix it up and use other flavors and varieties.

This weekend's edition of the WallSt.Journal has a tutorial on mixing your own cocktails. There's a science to it, and money to be made apparently if you're good at it. I'm sure it's on the website, but they don't allow paper suscribers on it for nothing, and I just think that's wrong! In other words, I don't want to pay for the online service. But, I'm sure you can pick it up at a bookstore. If not, let me know and I'll post the basics. There are components apparently, much like perfume, that must be well considered to work together.

red beans and rice. black bean soup..that's what I'm doing tomorrow w/my bone. and definately adding sherry!

I made Kerry Beal's homemade snickers bars from the confections(ers?) 101 class. I'd post the link, but it's not letting me. I guess I'm going to have to learn something new first thing this year. I know it's probably a simple thing, but I've clicked, then right clicked, and 'it' keeps telling me to put in the url. I'm trying, really. Back to the snickers..I could not keep the kids out of them. EVERYONE thought they were better than the real deal. They've been after me to make more, but I really need to get this family off the junk food for a few weeks. I'll devise a way to make heart shaped one's for Valentines. I cannot tell you how good these things were. You have got to try them. Trust me. To anyone else who has made them, tell me how you did your peanuts. Did you roast first? I decided to start w/raw, then roast and peel. The next batch I decided to just buy the darned things in the jar, roasted and lightly salted but didn't get to make another batch because the peanuts got eaten out of the jar before I could get to it. I think the lightly salted peanuts would add to it. I like salty/sweet combinations. But I really wonder if it would improve on the initial recipe. I know it would cut down some work for me though..

I really did not mean any disrespect to the man, but when I was learning to cook, I took the professionals that were published (way before FNW and their slew of cooks each wrote numerous books) very seriously. I only called them gods, well because back then they were the only way to learn 'the right way' of doing things. There really wasn't that much to choose from. Julia Child's French Chef, and the Joy of Cooking, the above mentioned Beard on Food. There was that crazy man who seemed half lit all the time, Galloping Gourmet??? And to top it off, all the cooking shows were on PBS, which was (is?) the educational channel. It was very weighty stuff for me to venture into. I actually had to leave the comfort of Betty Crocker! That said, please understand that It was not meant in a religious way at all..but then you all probably figured that out!

In the copy of Beards, 'On Cooking'..w/forward by Julia Child. I read a real diatribe from him about how foul, awful etc. garlic powder was. I cannot find the damn book to quote from, but he was adament about it. So for years I did not touch the stuff. Then I started with rubs, and bought new cook books that called for it and ...well, it has it's place. Well, now I do use it for rubs, what rules would you break from the cooking Gods?? Maybe I should not be so harsh, but I didn't buy garlic powder for years after his advice, so if you have anything to vent about the "Gods" of cooking, here's your chance! The things you shouldn't do that have changed, the perfect way..that you've found better.. pray tell. edit: better?

As much as I hate touting all the rage, flaked sea salt is becoming a big thing. I like it in and put on top of homemake caramels. That said. I think salts should be used as garnish...unless they are just the plain seasalt variety. I mean, why the hell would you use flake salt from the most unpolluted regions of the earth, to put salt into say, a pie crust? basic morton salt will bring the flavor out just fine,.. OK, maybe I'm being stupid here, and I'm making the salted caramels as well (as soon as the humidity gets below 60) amd I've also spent a small fortune on salts (hawaiian red, french, spanish, italian...geeze) and figure it's one thing that won't go bad on me if I don't use it! My thought on this boils down to when I was making focaccia, and could not find coarse salt in this stupid town. When I asked, they stocked. They must sell the hell out of it, cause I'm constantly on there're butts to keep it in stock. But the focaccia is made, and I now have a steady supply of salts.

One big thing I see with trying to duplicate Wolfferman's muffins is the size. One of the reviews of Alton's recipe says it turns out more like a crumpet..which is fine, if you want crumpets. I would think you'd have to 1.double the recipe for the same amount of servings, and 2. cook in a larger (by about half, I'd think) ring. Maybe not so much bigger, but at least twice the height. That said, a ring mold like you use for crumpets would not work. You'd need a higher sided can, without ripples. Maybe something along the lines of a corn can??It's been a long time since I've had Wolfferman's muffins though, I remember them as being pretty big. I do like their crumpets!

I'm making beef stew today. I make a more Irish stew though, there's no tomato in it..but then again, I'm using beef chuck and not lamb so it's really not a traditional one at all, is it? I suspect the sugar is in there to tweak the canned tomatoes (which is probably what your original recipe called for). I use a bit of red wine to deglaze..not too much or I'm tempted to turn it into a bourgoine (sp)...which is an entirely different critter. no peas here, but a add a bay leaf or two. ground sage (or fresh) and fresh thyme towards the end. carrots, potato, chunks of onion added early to cook to almost nothing but flavor. my only change in the last few years to this is to add my own beef stock and a large hunk of demi from the freezer. It really takes it to another flavor level. I'm making another batch of veal demi tonight from the egullet tutorial so I can have plenty for the holidays. edit: the onions are added early. The carrots and potatoes at the end, just to cook through. I want to bite into them!

ok, found an old bottle of rootbeer extract. contents: water, caramel color, alcohol, IMITATION sassafras flavor, menthyl salicyate u.s.p.., imitation vanilla, oil of spruce, oil of swet birch. U.S.P. so, if you get the 'commercially available sassafras root bark' and add vanilla, oil of spruce and sweet birch (available as food grade essential oils) you should come up with the flavor components, or pretty close to it. If you were going to start with regular root beer anyway though, I'd play with the extract first. which leads to another question. Is a sasprilla the same as a root beer drink? or does it lead off the sassafras but into another direction, like ginger? I just keep thinking of all those old westerns ...

You can buy rootbeer concentrate here, I believe it's Zatarain's. We use to make homemade rootbeer all the time with it. It would be a breeze to make a hot sauce with it. That said, I'm thinking along the lines of a sticky toffee pudding? the sticky toffee part would be the rootbeer sauce of course. sounds outragously good. If you don't turn up the concentrate on a google search, let me know and I'll double check the bottle label. I think there's only one company. If I'm not mistaken, root beer is made from sasafrass root??? I don't think it's chicory, that's for coffee. I'm sure it's easy enough to find out. edit: spelling

marshmallows. edit: You asked, did we have something better?, yes. homemade. they are so damn easy, and cool. see the thread for further info. nufsaid.

Make DUKKAH I've used all sorts of nuts and all sorts of spices............dip your bread in olive oil and then the dukkah, or coat chicken, fish etc before baking. Great stuff ! ← maybe with some lamb? I mean, they've got cinammon on them too. If they didn't have that and allspice, I'd try some sort of dense fish. Great Idea, Dockhl. I'll try some sprinkled on a moussaka! Takomabaker..How much do you figure that bit of nasty karma cost you? At least some of my screw ups were salvageable. I'd have been tempted to try to save that carmel/chocolate meltdown somehow. I am scared to death to try to make something like that, just for that reason. I was thinking of reheating my caramel, pouring it out thin, then cutting it to fit around the marshmallows when cool. right now I have to strech pieces around to fit, and it's not looking too pretty. The 'ugly' ones will have to be covered in chocolate...poor dears! ← ← Great! I'm so happy that worked out! I have spent a fortune on sugar, cream, butter, chocolate, pecans, gelatin etc. that honestly I feel like I'm burning money when I screw up. I really want someone to tell me though, how does one make a caramel cup? I know how to dip harder caramels, but it seems like a meltdown is inevitable given the difference in melting temps of the 2 products. I guess you make a really soft caramel, one that doesn't set up and stays liquid, like a rolo??? Freeze the chocolate cups? mold them separately, then put them together??? If you know, please share. Please!

Thank you for that link. I needed a source for unsalted pistachios (sp?) for some nougat, and this looks like the place! I'm going to order today.

I have tried hard to do candy making this weekend..It was impossible, but not just in Louisiana. All over the south, humidity is 60, temp is 70,... No pralines, no divinity, nothing to do with sugar at all. the weekend? duh, looks like the week to me.

It's perfect. BUT..if it's only a few people I'd be ok to keep it to the hotel.. Your son wants conviencience (sp) Give him class and grace instead. For Real. have it in the hotel. If they all get drunk, then they can't really be a big problem in the morning, can they?

Make DUKKAH I've used all sorts of nuts and all sorts of spices............dip your bread in olive oil and then the dukkah, or coat chicken, fish etc before baking. Great stuff ! ← maybe with some lamb? I mean, they've got cinammon on them too. If they didn't have that and allspice, I'd try some sort of dense fish. Great Idea, Dockhl. I'll try some sprinkled on a moussaka! Takomabaker..How much do you figure that bit of nasty karma cost you? At least some of my screw ups were salvageable. I'd have been tempted to try to save that carmel/chocolate meltdown somehow. I am scared to death to try to make something like that, just for that reason. I was thinking of reheating my caramel, pouring it out thin, then cutting it to fit around the marshmallows when cool. right now I have to strech pieces around to fit, and it's not looking too pretty. The 'ugly' ones will have to be covered in chocolate...poor dears!

My day wasn't AS bad as yours. I was making pralines and the nuts wern't warm enough when they hit the syrup and everything seized...that was ok, although not what I intended. I just made praline paste for my truffles with the mass. It's one less step I have to do next week. I also followed a spice pecan recipe that I have used with great success a hundred times...and burned 20 bucks worth of pecan halves. I had the timers on and everything..stirred, etc. All I can think of is the oven temp went off since last time I made them, so when I did the next batch I ignored the recipe and dropped the temp and time and just watched and stirred. They were ok. I wish I could think of something to do with 'somewhat too brown sugar spiced pecans'. Just 5 minutes less in the oven would have saved them. I dipped some cinnamon marshmallows in chocolate and they made the day worthwhile in the end. If I eat any more of the things, I will look like a marshmallow.

Those are Dorie Greenspan's World Peace cookies..I think she got the recipe from him (or was that the lemon curd?) or vice versa. I've made them from her new cookbook and understood that they were supposed to be that way, crumbly dough, and that they baked up into little disc. I rather like the little disc shapes, they look as though they'd been cut w/cookie cutters. A little dipping chocolate on the bottom sure wouldn't hurt things though...or just half of the cookie. When you look at the picture of the sables' in "from my home to yours" you'll see they come out of the oven perfectly flat and round..as you say, just as you cut them. These are just a chocolate form of a sable'. You made them perfectly. Don't forget the salt. edit: these cookies look beautiful to me, I love the uniform shape and size. They are much easier to 'present' for gift giving or on a tray this way. They are also one of the best tasting cookies I've ever eaten, much less made!

and it's lovely with a raspbery vinagarette. Spinkle on some roasted pecan pieces to finish..don't knock it till you've tried it! btw, I know you've seen this salad with manderin orange slices instead, yes?

carrot souffle'? for your orange dinner?? salmon? I'm from Lousiaina as well, and the tradition for our family(ies) has been a seafood gumbo on Christmas eve...I tried to get out of it one year and was chided as being cheap. They hit the nail on the head, though..that gumbo can set you back a few hundred bucks, if you make it right! Yes, it's on the menu for this year as well. I did give up on turkey for Christmas though, I'd rather do a ham, or a pork crown than have that much turkey soo soon after Thanksgiving. If I do the ham for Christmas, then I have the bone for the black eyed peas, and keep a little meat back for the cabbage at New Years!

or add crushed hard peppermints and freeze until a couple of hours before needing. I put hard candy lavander 'flowers' on top of my petit fours..usually for wedding showers. They soften up beautifully and 'become one' with the poured fondant..without losing shape. Talk about save time!

2 tablespoons penzy's ground made for an excellent flavor, per recipe. kept the vanilla in as well. be sure to add during initial mix with the gelatin and mix well or it'll swirl on you. I don't think the swirl is necessarily a bad thing, but gives inconsistant bites of cinnamon...some hotter than others. i rather like the element of surprise, especially paired with the white chocolate. It's really, really good. I hope its good with the white giradalli dipping stuff, although I'll probably notice the quality diff. and flavor, I'm sure the 12 yr olds I'm making them for won't be able to tell. I found a picture in a food catalog of marshmallow snowmen (3 reg. store bought cylander shaped marshmallows) on a stick, coated in white 'chocolate' so I tried making them my self for my son's class. I used a small cookie cutter and ended up with better shaped (and I'm sure better tasting) marshmallows, stuck 3 on a skewer and poured white choc over the bunch. Look cute, just have to pipe some twig arms etc. to finish off. I seriously need a spell check, and I apologize, but....

I cannot see dipping marshmallow into hot caramel, so I plan on rolling the caramel out, cutting it to fit. letting it sit and dipping into chocolate...rather good stuff. I am waiting for the weather to calm down, cause my chocolate is not setting up nicely yet. I've tried every tempered trick in the book, but everything I've made lately has dried to a motlely state. It's been cool and dry for a change, but the choc's dried crazy, splotchy. I was good about the temp's etc. and am using quality chocolates. then..I was making cinnamon marshmallows..good stuff. And dipped them in some seriously good white chocolate. It turned out to be 'a good thing'. Future dil want to make a bunch of them, and I don't want to foot the bill for the good choc. so, we're making the mallows and dipping them in the stuff that you buy at sam's. It'll probably make a prettier product in the end, but I'm not sure about the flavor. I've got to get the camera going on this one. I shall let you know about the end result. edit to remove some crappy phrasing.

Your birthday cake!