Lori in PA
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Posts posted by Lori in PA
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I am forcing myself to stop in the middle because I MUST run, but I am loving it. Thank you!
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So, is it that there is no cheap food in Anchorage?
(I gotta believe it is NOT that there is no good food there!)
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The incredible, edible egg!
(Give egg lessons.)
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(Shh. I think his purple broccoli is gonna turn green when he cooks it. Let's see if I'm right.)
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These are some very good ideas. I used a cup of it in a souffle with parmesan for a simple dinner tonight -- can't say it was loved by my kids -- the cauliflower taste is very strong because that's basically all it is. I froze two portions for future lunches for me. I think I'll add curry to the remainder and serve it with sandwiches for another meal.
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I can see this with potatoes. The thing is, it's just so -- ugly! So, the plan is to cover it up with cheese, methinks.
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Remind me about your flooring -- I always want to hear about "easy to keep clean."
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My husband and his work partner are very excited to be spending several days in Anchorage for business. They are compatible dining partners as well -- loving to seek out local gems, the hole-in-the-wall-ier the better, though they also appreciate more up-scale meals. I promised to find them some good recommendations from the good folks on the 'gullet. They will have rental car. Where would you send them?
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I've "seen" you around egullet before, Dave, but I'm sure this week will give me the chance to know you much better. I'm looking forward to it.
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I procured a couple of large, very fresh cauliflowers last week and turned both into roasted cauliflower on two separate nights. A few days ago I transformed the leftovers into a simple pureed soup (homemade chicken stock, onion, butter, thyme, and said cauliflower). It is delicious but rather ugly -- looks most like cream gravy for biscuits -- and it isn't getting voluntarily eaten by the rest of the family. Normally, I'd just eat it up myself, but there is quite a bit of it. I know I can freeze it in single servings, but I'd rather make it into something else. My only idea so far is to use some in a souffle -- the thickness of the soup is similar to the bechamel used in them. I'm afraid it will only make an ugly souffle, though. Other ideas?
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Ah, what a week! I have loved learning about your life for a space of time, Rachel. I really want to see a picture of YOU, but even without it I know one very important thing about you: you have a generous spirit. I thank you for all you have shared in the past few days and since I first "met" you here.
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I keep thinking I should post about what I've been doing. I made the recipe from which this thread originated one time and reported earlier about my too wet dough.
Someone WAY upthread (1st page, I'm sure) mentioned a book called No Need to Knead. I checked that book out of the library and made the Pain Rustica with nice results. (Until this thread, I've always baked what is now, I guess, "old-fashioned" bread with standard amounts of yeast in loaf pans -- you know what I mean -- close crumbed, soft-crusted, etc.) Anyway, I meant to do more with the NYT recipe, but each day I found myself playing with the No Need recipe instead. It is pretty much the same as Jack's recommendation a few posts up, though the author doesn't discuss using a hot pan to bake in. That's my next experiment with her method. Anyone else using this book?
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I don't have technical answers to your questions -- only my experience. I always have heated my muffin tins (don't have popover pans) with the fat in them and then poured in the batter and "popped" them quickly into the oven. They are lovely.
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Rachel,
THANK YOU for posting less often so I can get my own kitchen work accomplished. I demur from going so far as to thank Chris for getting a kidney stone, however.
I'm imagining him resting drowsily on the sofa (now that the stone has been blasted to smithereens) while you bop around your kitchen -- dicing, stirring, folding, and loving all in your orbit with your food magic. -
I hope my earlier comment weren't taken as a shot at Sam's but rather a suggestion that if you like cheese, there are few things more fun than standing in a cheese shop pointing at something you've never seen or heard of and saying "can I have a little taste of that?' and that's more likely to happen (in my area) at Cowgirl Creamery or Arrowine than anywhere else.
I didn't take any offense, on my behalf or my buddy Sam's.
I also loved to work my way through a cheese shop, asking questions, tasting, and selecting. It's just that there is one "gourmet" shop in my county that has a limited selection of cheese as part of its offerings, so I am forced to source my cheese as I'm able. For example, today's cheese plate for Tday will include the following:from Sam's -- Cabot cheddar, smoked gouda (one of my children begs for this), and havarti
from Trader Joe's (near Dulles) -- three crotins of goat with herbs, etc.
from the local gourmet shop -- stilton with apricots and a lovely Le Delice Bourgogne (Somebody please tell me more about this cheese -- I love it, the lady in the shop loves it, but she knows nothing about it.)
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Just saw this link on the Artisinal Cheese website - pretty good tips here.
http://www.artisanalcheese.com/prodinfo.as...&jmid=608593275
Not sure if this link will work - if not, check out the site anyway - good info and beautiful pix.
Thank you for the link. It is helpful information. I plan to put together a cheese board for the after-feast nibblers for Thanksgiving tomorrow.
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Nice NPR interview!
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Here's what we've been cooking from Dorie's book:
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My cookbook of the year is Dorie Greenspan's great baking book. We're having a good time together.
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I feel as if I should check this site every five minutes---it's like keeping up with Thank You notes!!!
Yes! Yes! And, yes! That is exactly how I felt during my own blog -- afraid I would forget someone, anxious to convey just how much his/her comments meant to me but very aware I was saying the same things again and again, and just a wee bit overwhelmed keeping up with it all. Enjoy your week.
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Rachel, as I live and breathe! Darlin', I'm so glad it is you I will have as my companion cook during this most important of weeks in the lives of American kitchen folk. I am busy here with my stack of Thanksgiving must-have recipes, my notebook of don't-forgets, and my grocery list. Daughter Alyssa comes home from college for a few days, and oh, I'm planning all her favorites.
My grandmothers were called Ma-ma (pronounced like your Ma-maw) and Grandmother. Both were wonderful cooks and wonderful to their grandbabies and the rest of their families.
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I want to give my sister a subscription to some kind of food publication. She likes Bon Appetit/Gourmet-type mags, but I was hoping to introduce her to something different. I recall hearing folks here mention a couple of foodie newsletters and/or less-well-known periodicals, but I can't get further than that.
Names?
Descriptions?
Recommendations?
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Well, I've baked my first boule, er, foccacia, with this method/recipe. Yes, my dough was so slack it came out pretty flat. (No pix -- The Husband is traveling with the camera.) I loved the crust and the open crumb. The flavor is good, but I think I might want 2 1/2 t. salt. (I'm using Diamond Crystal coarse kosher.) What I wish is that I could see (in real life) an example of how wet the dough should be. I guess experience will teach me that. For comparison purposes, today I'm making the rustic Italian bread from No Need to Knead.
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I'm curious about this re your classes:
To me, cooking classes are a pretty pricey thing, albeit a thing I would love to experience as a student. I've taught children's cooking classes for years, but it is a decidedly not-for-profit activity. In the past, I've considered offering for-profit classes to adults (have had many requests to do this), but aside from health dept. considerations, one of the things that stops me is the concern that some students would have the mindset that they "paid good money" for this experience and it had better be "worth it." Do you feel pressure to deliver an amazing experience to your students? It sounds like you approach the menu serendipitously -- do you ever have classes where everything just doesn't work well and students are disappointed? How do you handle that?
I'm in a hurry, and hope none of this sounds like I think your classes are less than wonderful -- I'm really thinking about potential classes I might teach and wanting to hear your experiences.
Teaching a young cook
in Food Traditions & Culture
Posted · Edited by Lori in PA (log)
Two quick ideas:
1. Help her learn the concept of developing a framework or routine for meals if that is helpful to her. Help her plan 1 week of supper menus. Encourage her to try a Breakfast for Supper Night, a Soup Night, and maybe a Pasta Night. Those meals will likely be very economical if she can use bits of ingredients left from other meals.
2. If she qualifies for WIC, google the ingredients she'll be getting and incorporate recipes to utilize those ingredients to their fullest. If she'll be breastfeeding her baby (hope so!), she'll get food for herself instead of formula (I remember using lots of carrots!).