Jump to content


participating member
  • Posts

  • Joined

  • Last visited

Contact Methods

  • Website URL

Profile Information

  • Location
    South of Boston
  1. Don't you think it would have to be a soup? Potage or a nice beef stew with root veggies? Let's assume we are cooking over fire but we have pots and pans and are an agrarian society, we would cook with what we have but it would need to be hearty. Soup, specifically a stew or potage.
  2. This is interesting. I butter baste early (and frankly often) and then about 2/3 through I stop and allow it to finish. I always have a lovely crust. Sort of the opposite of what you are talking about. After I pull it out of the oven I will o a "light" (ie not saturating) baste and then allow the meat to rest.
  3. Cook it low (325 degrees) and slow until you reach the desired internal temp. Prior to cooking, season as you would prefer, but I like for sandwiches cajun style (lift the skin and put underneath) or a nice bbq rub. I've only brined a few turkeys (and they were whole birds and came out wonderfully), but I would imagine it would help (unless you are watching sodium) should you be so inclined. Alternately, you could use the same technique as chicken under a brick which would improve the texture in the long run.
  4. Here are a few more: Steam al dente, meanwhile crisp up some prosciutto and set aside, heat olive oil and garlic until fragrant, toss in patted dry broccoli, top with prosciutto. Mix panko and parmesan together and set aside. Drop broccoli in egg wash, dip in panko, pan fry in olive oil. Serve with a squeeze of lemon. Steam, top with dark sesame oil and black sesame seeds. Steam, dip lightly in soy sauce with grated fresh ginger and garlic (sometimes I add rice vinegar, too).
  5. When dinosaurs roamed the earth and I was in college, I preferred less sweet drinks. Actually, I still really dislike sweet sticky drinks. I think you need one show-stopper sweet drink and one less sweet drink. On the sweet side, I think the Legends cocktail sounds fabulous. Another good one is a litchi martini (yes, I know it is not a real martini, but you have to have a name for it)- sexy and exotic. I personally would have been thrilled to meet someone who could make a mint julep. A good late night drink is an espresso martini. For the less sweet drinks, I recommend going to the classics- gimlet, old-fashioneds, Manhattans, and a true gin martini (my college drink of choice). You might not have many takers, but knowing how to make them well is a skill you can enjoy forever. Shiny cocktail shakers and real ice are sexy, as are appropriate glassware. And for the love of g-d, don't serve these cocktails in Solo cups!
  6. What about making a wine reduction with some stock ahead of time and freezing it in ice cube trays? Then you could pop one or two in at the end of cooking for flavor, they would be nicely concentrated and not have much of an alcohol content. You would need to fiddle with it a bit, but I think it could work pretty well. My caveat would be to use homemade stock and dramatically reduce the salt so it doesn't screw up your seasonings while cooking. Actually, if it works, the possibilities would be pretty good- you could do a big batch of veal stock (ideally) and have white wine, red wine, and port. You could do it in one day when you are stuck in the house and be good for at least a few weeks.
  7. I like it with pimento cheese. It is also pretty tasty with well-seasoned grilled lamb chops. Sometimes I put it on veggie burgers with spicy mustard, red onion, dill pickles, and arugula.
  8. I made freezer blueberry jam this summer. I followed the directions on the pectin box, however instead of lemon juice I used cranberry and at the very end before it sets up I added more blueberries (I wanted to have big whole blueberries). Adding in the whole blueberries at the end decreased the sugary sweetness and amped up the overall blueberry-ness. I also added cardamom which was wonderful with the blueberries. I think nutmeg might be good, too. This summer I have also made raspberry jam with vanilla and lemon zest- very nice, plum jelly- amazing, spiced plum jelly- not a big hit. Maine has peaches in season now. I'm going to do peach and ginger jam and perhaps a peach almond if I can figure out a good way to do it.
  9. After I posted this am, I went to the market and thought of your wines. I think you could do a lovely crisp pear. Also, I would play around with black and red currants and perhaps apricots.
  10. I have soaked plums in prosecco. They are delicious. Since you are in the Finger Lakes region, they are probably almost out of season (I'm in Maine right now and we picked the end last week). A winery near us (Blacksmith's) does rhubarb and elderberry. I seem to remember them having cranberry near the holiday's as well. Good luck!
  11. I think scrambled eggs are much better at home. Also, it is hard to find a perfectly cooked hard boiled egg. But that can be hard for some cooks to make... Corn on the cob is always better at home as long as you are using fresh corn. I think most pies are better at home, at least I have not had one in a restaurant better than mine or my mother's. I suppose there is a good reason for this: I'm only making one pie at a time generally so I can consider humidity, how sweet the berries or fruit is, basically I can tailor the recipe better to the ingredients. Plain old chocolate chip, or peanut butter, or oatmeal cookies are almost always better at home. Smaller batches and real butter are probably why though. Plus you eat them warm out of the oven... Actually, I think a big piece of this is volume- some things are ok, or even better, cooked in large quantities and other things suffer when cooked in large amounts.
  12. goldie

    Wild Rice Recipes

    My friend gave me a wonderful recipe for a wild rice salad. It is very forgiving. Essentially, you cook a box of wild rice according to the package directions (if you are using wild, wild rice then start with about a cup and a half of uncooked rice). While the rice is cooking, cook up about five pieces of bacon to crispy. Toast about a cup of chopped pecans. Chop up three or four scallions, or more if you like. Make a dressing of cider vinegar, dijon mustard, salt, pepper, and molasses. Pour dressing over slightly warm rice. Allow to cool further then add in the pecans, bacon, scallions, plus a cup of dried cranberries (dried cherries are also nice here). Toss well and add in corn oil to taste (you can also make a regular viniagrette but the recipe uses this technique; you will probably use about 1/2 cup of oil to 1/4 c vinegar). Toss well. Good at room temp or chilled. David, thanks for the interesting information and photos.
  13. Thanks so much for posting. Gonna pack up the boys and head over.
  14. How about a Pimm Cup? Refreshing but doesn't knock you flat.
  15. I think it comes down to who are you cooking for and why. Sometimes, even when I am feeding more challenged palates, I am cooking for me. I want to try something new or different. perhaps a bit selfish, but maybe it will enlighten. And sometimes I cook for the masses- fajitas, anyone? Certainly, I want to please my guests but for me, sometimes, cooking is about unleashing the creative culinary beast and trying something different. I think this is ok as long as you are honest about it and are willing to accept that people may want to eat only the familiar (just make sure there is plenty of familiar, too!). Really, at the end of the day when you have worked hard sometimes you want it to be about everyone else's pleasure and sometimes it is about you. I think we all deserve a cadre of friends who understand and are occasionally willing to indulge that. Goldie
  • Create New...