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  1. Like I said, the topping was quite grainy, almost gritty because of the raw cornmeal. I also wonder about the cooking time on the squash itself. By the time I sautéed it, it was pretty much cooked, then you bake it covered for half an hour, steaming it. Then put the topping on and bake it some more. If the squash was as cooked as mine was after the sauté, I'd just top it and bake it uncovered. And used cornbread crumbs instead of raw cornmeal. I took the leftovers and turned them into a soup. Added water, cooked out the cornmeal, hit it with a touch of cream - was delicious.
  2. I made the Chicken with Mustard, Butternut Squash Crumble, and the Green Beans with Snail Butter last night. I followed the recipes but did garnish the beans with chopped almonds. We liked the chicken, the skin does tend to stick a bit to the pan, so wait a good long time to turn it and use a strong metal spatula. I was concerned about the uncooked cornmeal in the squash dish, and the topping was more grainy than I like. Next time I'll either use cornbread crumbs or crumble cooked polenta in place of the cornmeal.
  3. Pallee

    Steven Shaw

    So sad to hear this. But Steven Shaw, you made a difference. The world is a better place because you were in it. Wishing your family well.
  4. Happy to have found this thread. I've been baking from this book since it came out, so fun to see everyone's bread. I recently started adding cooked grains to my dough. Here I sprouted a cup of spelt, then boiled it for 12 minutes, cooked cornmeal and amaranth seeds and added them. Also went up to 50% whole wheat flour. Loved the results.
  5. I have made 19 of the cakes from "Vintage Cakes" by Julie Richardson. Each one was really good. I like the flavors and textures. Even people who say they don't like cakes have asked for seconds of cakes I've made from this book. Host Note: eGullet Society friendly link to the book
  6. My two favorite cookbooks of 2012 (so far, anyway) are "Vintage Cakes" by Julie Richardson and "Flour Water Salt Yeast" by Ken Forkish I've used them both extensively and been very happy with the results.
  7. I picked up fresh shelling peas, morel mushrooms, asparagus, carrots, basil and surprisingly delicious strawberries today at the Wednesday Portland market in Oregon. So sad that next Wednesday is Viridian Farm's last Wednesday market. Guess I'll have to start getting up early on Saturday to avail myself of their fabulous produce.
  8. I've had smokers for over 30 years - many different kinds. And I keep going back to the Big Chief electric. I make bacon, ham, smoked salmon, pastrami, you name it. It's simple, easy to use, fairly low temp and inexpensive.
  9. The Wednesday farmer's market doesn't begin until May 4th.
  10. Well, I swore off buying any new cookbooks for a while until I saw this thread. Thanks, everyone! The book came, lamb was on my mind, my tagine hadn't been used in a while, so today I made Moroccan Lamb Tagine with Winter Squash and Toasted Pine Nuts. Had a delicata squash on hand as well as some pumpkin in the freezer. What aromas filled the house all afternoon while I cooked through the steps! Never gave a thought to taking any photos, but we are most happy with the results. The house still smells Divine and my belly is most happy. Now the next thing is to decide what to make next. Thanks to
  11. I cook with lobster mushrooms alot. I cover them with water and use a pastry brush to clean them. They don't absorb much at all and it's nice to have them clean. Here's a recipe of mine that folks seem to like. You can mess around with it to your taste. SHRIMP AND LOBSTER MUSHROOM CHOWDER 1 slice thick bacon, cut into small dice 1/2 sweet onion, chopped 1 carrot, chopped 2 red jalapenos, part of a habanera, chilies to taste 1 finger fresh turmeric, minced (or 1/2 t dried turmeric) 3 cloves of garlic, minced 1 stalk lemongrass, cut and tied salt and pepper to taste 3 rounds galangal 1
  12. Pallee


    I just made strawberry creamsicles a couple days ago. Two parts strawberries pureed, one part simple syrup, one part cream. Delicious! Had to buy the molds. The checkout clerk asked if I had kids. She laughed when I said no, these were for me, then proceeded to tell me her favorite rum popsicle recipes! Haven't gotten to those yet.
  13. Pallee

    Shoulder of Lamb

    Lamb shoulder grills beautifully. If that's not an option, you sure could tie it together and roast it. You could even put a stuffing between the slices. Or cut it up further for stew.
  14. I use it in cassoulet. It's usually pretty salty, so I also use it in soups and sauces before I add salt.
  15. Check out the grilled vegetable terrine from "The Soul of a Chef" by Michael Ruhlman. The recipe is from Brian Polcyn and is really nice. You grill slices of many vegetables and make a balsamic vin that you've added some bloomed gelatin to - brushing the grilled veggies with this as you layer them in a terrine lined with plastic wrap. Wrap it tightly and chill overnight. Slices beautifully and they stay together. You can arrange them on a platter and drizzle some non-gelatin balsamic vin on top. Or your parsley sauce would be nice as well.
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