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dockhl

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    The (temporary) return of "A Cook's Tour"

    in Food Media & Arts

    Posted

    Here is January:

    Let's Get Lost January 08, 2008 10:30 PM ET/PT January 09, 2008 1:30 AM ET/PT

    Tony Bourdain tries to get lost in Chiang Mai, Thailand. His journey entails an impromptu elephant ride through the jungle, amazing meals with a wonderful Thai family on a farm, taking in some kick-boxing, and trying out the traditional Thai massage.

    Cobra Heart-Food That Makes You Manly January 15, 2008 10:30 PM ET/PT January 16, 2008 1:30 AM ET/PT

    In Ho Chi Minh, Tony tries the famous fetal duck egg for breakfast-even the feathers! Gathering nerve, he tries a cafe that serves "flavors of the forest," like cobra heart and blood, a delicacy supposed to "make you a man."

    Puebla, Where the Good Cooks Are From January 22, 2008 10:30 PM ET/PT January 23, 2008 1:30 AM ET/PT

    Tony's favorite cooks come from this town in Mexico, so he wants to see why. His sous chef Eddy invites him to his house for a huge bash featuring homecooked mole, toasted ant eggs, fried worms and the infamous pilque.

    The BBQ Triangle January 29, 2008 10:30 PM ET/PT January 30, 2008 1:30 AM ET/PT

    Kansas City, Houston and North Carolina are locked in a BBQ Battle to the death. Secret sauces, wood pits, slow smokers...there's no end to how to prepare your ribs, "Burnt ends" and brisket. Don't watch if you don't want to get dirty!

    Jamie at Home - New Jamie Oliver show

    in Food Media & Arts

    Posted

    I caught the show about mid-way through him making this dish and I wanted to know what was in the peppers, too (they looked delicious). I went on the Food Network web site, but didn't see a recipe. I believe the "stuffing" contained chiles, whole cracked olives, capers, basil, s/p and a good douse of olive oil. There may have been more, though. 

    Oh, and don't forget his genius move of laying a thick slice of bacon on top before roasting.

    cherry tomatoes

    chilies

    olives

    capers

    herbs

    olive oil

    I think I have the recipe in one of his cookbooks. I'll look it up when I get home

    Thanks ! Sounds right to me :)

    Whole Chicken for Winter Weekday Dinners

    in Cooking

    Posted

    I made a pretty darn good roast chicken last night. I had brined it (lightly) the night before, and dried the skin in the fridge all day.

    Trader Joe's had some gorgeous Meyer lemons that I zested and made a compound butter with the zest and garlic, stuffed that under the breast skin, along with some very thin slices of the lemon. Roasted at 395' for 30 minutes and then dropped to 375' for another hour (5 lb chicken) since I was making Preserved Lemon-Ginger Polenta in the oven alongside.

    Let it sit for 20 minutes. WOW. Really good, and the juices were awesome. Prolly could be done in an hour with a smaller chicken.

    Dinner! 2008

    in Cooking

    Posted

    Well, heck if I know ! :hmmm:

    We get them at our favorite Thai restaurant ( and have no other SE Asian restaurants around) so for all I know, the Thai's have adopted a delightful dish as their own :raz:

    They serve them as an appetizer but, I agree, it is too filling to follow with much more than a little soup, maybe.

    Maybe those who know more can clarify this for me?

    Kathy (who is Czech, Swedish, Irish, American Indian..but not Asian !)

    Dinner! 2008

    in Cooking

    Posted

    I love radishes, esp in posole (note to self: make posole this weeekend !)

    Forgive me, but it raining cats and dogs in Paso Robles, something we haven't had for two years, and I am so excited that it is happening, and on a weekend, and may go longer than one day .....!!!! :wub::wub::wub: All I want to do is stay home with the puppies, fire on, and make SOUP !

    Anyway, (whew, got a little worked up there :raz: )....I used two nice sauces... one is Trader Joe's Gyoza dipping sauce with some added ginger. The other is a hoisin/peanut butter concoction with water drizzled in to make it a little more 'saucy'. Lots of lime and chopped peanuts rounded out the mix...

    Dinner! 2008

    in Cooking

    Posted

    My 23 yr old daughter has decided that Thai Spring Rolls are her favorite food, the one that she can imagine eating if she could only eat one thing forever :wacko:

    So, most times when she comes for dinner and spends the night we make:

    THAI SPRING ROLLS

    gallery_29637_2271_56218.jpg

    CLOSE UP

    gallery_29637_2271_29252.jpg

    SAUCES

    gallery_29637_2271_82760.jpg

    We almost always have plans for a curry or soup....almost NEVER manage to get there after stuffing ourselves silly with Spring Rolls :laugh:

    eG Foodblog: Verjuice - Red, Green or Christmas?

    in Food Traditions & Culture

    Posted

    Thank you.

    At the end of the day, I'll go for Oban, but the only ones in my collection that I really can't stand are the Ardbeg and the Highland Park. They don't do it for me at all; too peaty.

    Oh- and that bottle of Glenlivet Nadurra featured earlier in the blog? A big fat no.

    Ever try any of the COMPASS BOX SCOTCHES ? I just bought the Asyla (OK) but am dying to try the Flaming Heart. Unfortunately, our BevMo doesn't carry it.

    Wonderful blog, I haven't been to Santa Fe for way too long. It may be a project for 2008 !

    Thanks ~

    Kathy

    Big chef's knife vs. small one

    in Kitchen Consumer

    Posted

    I bought myself two knives from KORIN a few months ago. (BTW, they are on sale @ 15% off through the end of the year......)

    I got both the Tojiro-DP Gyutou 9.4" (24cm) and the Tojiro-DP Petty 5.9" (15cm). I use the petty a lot for general prep but always reach for the Gyutou for chopping. The small one almost feels like a long paring knife. I think the 9.4" is a tad big for me, though, and I am glad I didn't get the 27cm.

    Kathy, also a small woman.... :smile:

    Prime Rib

    in Cooking

    Posted

    Anna~

    I sear mine and then do it long and slow (30 min/ lb @ 200') and then stick it in the microwave (well insulated) to rest , even for a long time. But the "High heat" style is this:

    2-to-4-rib roast of beef (4 ½-12 pounds), short ribs removed

    Salt and freshly ground pepper to taste

    All-purpose flour

    ½-1 cup beef broth

    Remove the roast from the refrigerator 2 ½ to 4 hours before cooking, the longer time for the largest roast.

    Preheat the oven to 500 degrees.

    Place the roast in a large, shallow roasting pan, fat side up. Sprinkle with a little flour, rubbing it into the fat lightly. Season with salt and pepper. Put the roast in the oven and roast according to the chart below, timing exactly. When the cooking time is up, turn off the oven. Do not open the door at any time. Leave the roast in the oven until the oven is lukewarm, about 2 hours. If you need to use the oven to cook something else, tent the roast loosely with foil to keep it warm and remove it from the oven.

    To make a thin pan gravy, remove the excess fat from the meat drippings, leaving any meat pieces in the pan. Stir in the beef broth. Bring to a boil, scraping the bottom of the pan to loosen the meat pieces. Simmer for 1 minute and season to taste. Serve hot.

    Roasting Chart

    Weight......Roast at 500 degrees

    4 ½-5 pounds.....25-30 minutes

    8-9 pounds.....40-45 minutes

    11-12 pounds.....55-60 minutes

    This works out to be about 15 minutes per rib, or approximately 5 minutes cooking time per pound of trimmed, ready-to-cook roast.

    That should help :smile:

    Cooking with "A New Way To Cook"

    in Cooking

    Posted

    OK, once the New Year begins we are going to move on cooking from this cookbook ! :laugh:

    I found a recipe collection on her website (click here) for those who don't have the book or would like to try it out.

    Tonight, in fact, I am going to make the much touted Sherry Chicken. I'll try to remember to take photos and will report on the whole experience.

    Kathy

    Low and lower carb ways of eating

    in Food Traditions & Culture

    Posted

    thanks, mrsadm, for the info. Sounds good for those times when spaghetti squash (again!) just won't cut it. A low impact indulgence, as it were :raz: Can you get it at Von's/Ralphs/Albertsons? says so on the website but just wondered if it is really here.

    the Kimkin's thing sounds radical. Not a way to maintain, and I am sure that I couldn't do it for a week ! :shock:

    Claiming Your New Space

    in Food Traditions & Culture

    Posted

    In a recent conversation with a friend about routines and rituals to make your new digs your own, she mentioned a couple of Feng Shui things she does.  Mine is roasting a chicken - specifically, Marcella Hazan's Chicken with two lemons.  i feel like I've been making this chicken for about a hundred years, but it's an almost fool-proof, fragrant and terrific free-range chicken treatment.

    MH Lemon Chicken CLICKITY

    I love the internet ! What a wonderful sounding recipe, sure to imbue your new space with all the scents that you love being surrounded in. I think that is a great ritual, and one I can relate to.

    I moved into my new house 3 weeks ago and am still in the stage of finding where things SHOULD go, rather than where I've put them :hmmm:

    Our first meal was a Thai chicken curry and Thai spring (fresh) rolls. The new kitchen is large and allows two people to cook comfortably together, something I've longed for many years.

    So THAT, I think, was my ritual. Being able to prepare a meal together, and still like each other when it was time to eat. :wink: Not sure it matters what the meal is.

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