dockhl
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Posts posted by dockhl
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Flourless Souffle that is simply eggs, cream cheese, cheese and whatever else you want to add. Easy and perfect....I've made it with asparagus/broccoli, crab. various cheeses, etc.
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So what do you think of having as a side:
Endive Salad with Meyer Lemon, Fava Beans and Oil-Cured Olives
(scroll down)
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I think you are exactly right. Thanks for the analysis.
Now, I bought some beautiful purple cauliflower ........
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Pretty much what I had in mind. To be clear, I am not looking so much for HOW to make the souffle, but why it strikes me as kinda wrong.
Maybe I should steam some of these massive artichokes I've seen this week, and put the souffle in them. (I didn't want to have artichokes 'cause of the wine pairing thing but....)
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I'm having friends for dinner tomorrow night and making short ribs and polenta. For some reason I really feel like making a souffle and a tomato one comes to mind. Now, I've never MADE a tomato souffle and don't even know if it is a good idea. I have a niggling little thought in the back of my mind that it wouldn't work well with the polenta but I don't know WHY .
Apparently I am not as clear on this menu as I thought and need some HELP.
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Okay, after this episode I have to say....I'm confident enough in my masculinity to admit my man-crush on Richard....
He has gotten much more appealing as his personality has been revealed.
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I just think lettuce is a one shot deal- one head and you are done so I kind of doubt it will give you continued lettuce. However-!- if it works I am all there. Please keep us posted.
When I grow lettuce, I never harvest the entire head, but go out and clip the leaves I want for the salad. It continues to grow more leaves and becomes "the gift that keeps on giving!" So if the head you bought survives the transplant, you may be able to cut off the outer leaves as you need to use them. Butterleaf is usually not a tightly packed head. What an interesting experiment.
pedie~
this is exactly what I was thinking ! I could make those two heads of lettuce last a long time.
Now for the bad news.
My little guy in the ground didn't do so well. (He got pretty limp.) We have had a couple cold nights and I don't think his roots were ready so..............I pulled him out of the ground and he is back in water, and growing roots like crazy !!
So, I'll give it a little longer, until he has roots that might work, and try it again. In the meantime, they are very tasty. Update:
Both have been in the ground for a week and ahappy happy happy....poor little things just needed some roots that worked !
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Pam~
I have to say that I am so impressed with the results (and I LOVE pink lamb so much, hate grey lamb
) that I would try it in a sec. Truly, more uniformly pink (inside to out) and juicy and tender...... I am amazed.
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Well, [Monkees] I'm a Believer! [/Monkees]
Frozen, presalted and -seasoned (pepper, garlic, thyme rub) tritip, 2lbs, 6 oz.
Preheated oven 325*, 5:35 PM
@ 7 PM, roast read 100*
pulled @ 7:20, 130*
Rested until 7:45, 140*
Uniformly juicy and pink, well seasoned (I love preseasoning before I freeze) and delicious ! I sometimes find tritip hard to cook because there seems to be a small window between too rare and overcooked (anything more than med rare) . I may never do a fresh one again, it was THAT good !
Perfect for sandwiches....
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Charlie~
Frankly, I have no idea how to help you but, hey, what a great idea to post here! It sounds like a very fun approach to work/life. You never know what might come along and these are some people who can help you .
Good luck. How cool that you got to go to Barcelona....
Keep checking and keep posting if you don't initially get a response.
(My niece went to Brown, cool school
)Kathy
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That looks good. I'd probably make it to the point where you are going to simmer the mushrooms in broth and cream, and only simmer them in broth. Refrigerate. Then, Sunday night, add the cream, simmer a little more and proceed. That'll give you a chance to get the sherry and cream, and you won't have to worry about anything (dairy) spoiling.
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Good idea !
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JimH~
Ick.
Old mushrooms (not really 'spoiled' slimy ones, just those past their prime) are not something that I'd grill. Maybe cut in little pieces and throw in spaghetti sauce, but not showcase the way you are intending.
Spring for some new fresh springy ones for your lovely sounding dish. You'll thank me for it
(esp if you are feeding other people....) -
John~
I think that is exactly them point that is being made by the article (and by the Slow Food movement).
Chris~
I appreciate your perspective on this far more after visiting your website and understanding your business a bit better. (I love profiles !) It nauseates me to think of eating 'farmed' venison, just wrong on so many levels to a Penna girl who grew up on what her Dad and brother brought home !
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Here is a nice review from Tami Hardeman, a food stylist in Atlanta with a blog
Check out the Oysters with Tabasco dippin dots !
Home is located at 111 West Paces Ferry Road Atlanta, Georgia 30305
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Interesting article in the NY Times about “Renewing America’s Food Traditions: Saving and Savoring the Continent’s Most Endangered Foods” Gary Paul Nabhan
An Unlikely Way to Save a Species: Serve It for Dinner
He has spent most of the past four years compiling a list of endangered plants and animals that were once fairly commonplace in American kitchens but are now threatened, endangered or essentially extinct in the marketplace. He has set out to save them, which often involves urging people to eat them. -
I like Stephanie, too. She seems to be a little less nervous than when they started.
Lisa bugs the crap out of me, and part of it is the eyebrow piercing, I think. I keep wanting to brush that thing off her face !
Antonia, ah Antonia. Why does she have such an annoying superior air about her? has she done something really good that we don't know about?
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It would be fun to have Padma say to a group of losers: "Well, you guys were ALL so awful this week that you can ALL pack your knives and go home."
Wouldn't that be refreshing?
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One of the Food Network's Iron Chefs says he is ready to do the impossible.
The network on Monday announced that Ohio chef Michael Symon will take over as host of the "Dinner: Impossible" series, which challenges its chef to prepare meals under extreme conditions.
Symon, who won the network's The Next Iron Chef competition in 2007 and appears on its Iron Chef America series, replaces Robert Irvine, who left last month following revelations that he'd exaggerated details of resume.
Now THIS could be fun !
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The centerpieces you couldn't touch......what was up with them ?
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He is very opinionated, often wrongly so, and rude to everyone. Ass.
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As I see from a food perspective, "tailgating" has nothing more to do with sports (and whether you like them/have played them/have watched them) than any other BBQ. You are cooking outside for people who need convenient food that travels well. FFS, it isn't even that different from the "High Rollers Challenge" (or Poker Players or whatever that was).
Easy to eat, non-fussy food. Preferably no forks. Nothing soggy from steaming. It has been the same challenge, over and over again. Boring, and they don't get it.
Nikki is a cook (and not a very good one
) , not a Chef.Mark, a rugby playing Hobbit. Funny visual.
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My colleague from Slovakia made this for lunch and brought me some, today.
It's Hungarian spread: equal parts softened butter, Boursin, and cream cheese, with chopped parsley or chives, half a chopped red onion, cumin, and some sweet and hot paprika. (Add sour cream if it's too thick.) Very good on toast. Oh my. My mother is Slovak and I inherited her family's love of ALL those things (as my hips will attest
). My grandfather came over the Carpathian Mountains at age 17, on of THOSE stories, to escape the Austro-Hungarian Empire armies. (And draft, I imagine.) I have never been but must visit someday. He was from Uzhhorod, by the River (?) Ung? So much amazing history.Do you get to travel much? Where did you go to grad school? Is your husband happy to be home ?
So many questions, so little time (no you may not sleep !
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I just think lettuce is a one shot deal- one head and you are done so I kind of doubt it will give you continued lettuce. However-!- if it works I am all there. Please keep us posted.
When I grow lettuce, I never harvest the entire head, but go out and clip the leaves I want for the salad. It continues to grow more leaves and becomes "the gift that keeps on giving!" So if the head you bought survives the transplant, you may be able to cut off the outer leaves as you need to use them. Butterleaf is usually not a tightly packed head. What an interesting experiment.
pedie~
this is exactly what I was thinking ! I could make those two heads of lettuce last a long time.
Now for the bad news.
My little guy in the ground didn't do so well. (He got pretty limp.) We have had a couple cold nights and I don't think his roots were ready so..............I pulled him out of the ground and he is back in water, and growing roots like crazy !!
So, I'll give it a little longer, until he has roots that might work, and try it again. In the meantime, they are very tasty.
Low ingredient meals
in Cooking
Posted
Dave~
that sounds interesting; I love that type of approach. Would you recommend the book?