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FrogPrincesse

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  1. Still catching up with my Alison Roman cooking adventures. For pie day (March 14), I was in the mood for a pissaladiere, the French anchovy and onion tart, which is traditionally made with a bread-type dough and topped with black olives. Her recipe in Sweet Enough, caramelized onion and anchovy tart, is a bit different. It is made on a whole wheat pie crust (I used rye flour). The dough was a bit hard to work with, quite crumbly, and rendered quite a bit of fat when cooked but it held up and was super crispy and flavorful, like a nicely toasted cracker. The caramelized onions are an exercise in patience as she writes; it took me close to 2 hours of constant attention. On the plus side, most of the prep can be done in advance (the dough, the onions). I really liked the end result, super savory, with some freshness from the parsley and lemon juice sprinkled on top!
  2. In Nothing Fancy, there are a couple of pages devoted to a "DIY Martini Bar". I liked the idea and the recipe was legit, so I made it for an Alison Roman-themed cookbook club gathering. The recipe is a 50:50 gin vermouth ratio (similar to Audrey Saunders' Fitty Fitty Martini, minus the orange bitters), pre-diluted with 20% water, so it's on the lighter side. You keep it chilled, and your guests can pour themselves a glass on ice and add their favorite garnish(es): I had lemon peel, two types of olives (feta-stuffed divinas which are super umami, and, on the other end of the olive spectrum, castelvetranos which taste green and almost sweet, like green almonds), and home-brined onions for Gibsons (my current go-to drink). I used Tanqueray 10 and Noilly Prat dry vermouth (I used the extra dry because it is milder/less busy than the dry, which works best in a 50:50). I made a 1/2 recipe which yielded a full bottle. There were some leftovers that I was happy to bring back home.
  3. I agree with @liuzhou that it's a good idea to head over to Borough Market (which is only a 15-min walk away), given that there isn't much interesting around Tower Bridge. Last time I was in the area, I had a nice lunch at Wright Brothers (disclaimer, it's been a few years). The whiskey exchange is not to be missed if you are looking for a "souvenir". I would recommend checking the guides from Eater, they generally have good recommendations, including some by neighborhood including one for Borough market that is fairly recent. They also have this nice guide here. If I were you I'd hop on the tube and go to St John...
  4. Adding a few process pictures to the tacos al pastor recipe. Assembling the marinade components Adding the meat (deboned pork shoulder cut into 1-inch slabs) to the marinade. The marinade recipe yields a large amount, more than what is needed. Post marinade for 24 hours, the pork gets cooked (I did this step on the grill). Then it gets cut into bite-sized pieces, and cooked again (the first cooking step can be done in advance, and the second step right before serving). The end result
  5. From what I gather, shin = lower part if the shank, aka foreshank.
  6. I am not a butcher (although I took a butchery class once), but it’s the same thing as far as I know.
  7. I love beef cheeks in long braises (or in the pressure cooker), so they should work great in a stew like peposo! I also see some peposo recipes using beef shins, another cut that you don't see that often and is tasty as well, although not as luscious in texture compared to cheeks.
  8. I made the Impostor Al Pastor for a gathering and they were pretty outstanding. My modifications were to use pineapple vinegar instead of apple cider vinegar in the marinade, and, more importantly, to do all the cooking in a cast iron skillet on the grill (following the recipe, cooking in a pan on the stove, it started to stick and burn very rapidly. Moving this outdoors reduced the "mess" considerably.). With that technique, I was really happy with the results! It is absolutely delicious. As a side note, this was my first time cooking a Mexican dish and won't be my last, for sure!
  9. I made the beef chilli fry with pancetta on Monday. It had a great flavor but lots of issues. First it took much longer than described in the recipe, and I wasn't planning to spend that long on a weeknight (almost 2 hours, beginning to end). It was also quite dry. I should have followed my instincts and stayed away. The first paragraph of the recipe instructs you to dice potatoes and fry them with rendered pancetta until "crispy". Guess what happens when you put cubes of raw potatoes in a pan - they stick and all the browning ends up on the pan rather than on the surface of the potato (I added extra fat (duck) to try to help, to no avail). It took easily 45 minutes to cook the diced potatoes, and there was no browning on them (but my pan had to be regularly scraped because it was sticking like crazy). Next time I would do this step in the oven after rinsing the diced potatoes to get rid of the starch, which is my usual procedure. The onions could have used some extra cooking, I went longer than the 5 minutes from the recipe, but still it wasn't sufficient to have a result that looked anything like the picture. Lastly, I didn't love the fact that the chillies were only added as a garnish, sprinkled on top, although I liked the freshness that fresh cilantro brought to the dish. Again, great flavors (loved the spice combination), but the recipe would need a lot of tweaks to work properly!
  10. FrogPrincesse

    Cabbage

    Here is the pointy (“conehead”) cabbage we get locally. Tasty stuff! I like that it’s a smaller sized cabbage (I love cabbage and all vegetables, but the other members of my household aren’t especially fond of it). https://www.specialtyproduce.com/produce/Conehead_Cabbage_4381.php#:~:text=Conehead cabbage is indeed cone,is most reminiscent of cabbage.
  11. A few weeks ago I happened to have all the necessary ingredients for the baked sweet potatoes with maple creme fraiche that @blue_dolphin posted about upthread. I wasn't sure I would like the dish with its unusual mix of ingredients (maple syrup, creme fraiche, and fish sauce?) and potential to be overly sweet, but I liked the final flavor and creativity of the dish. The maple syrup and butter enhance the flavor of the sweet potato while the creme fraiche, lime and scallions counteract its sweetness. The umami from the fish sauce made the dressing very crave-worthy. The nuts (I used marcona almonds) were great for texture. The dish needs a lot of small touches to get to its end result, which is very balanced and interesting. I am not sure I would make it again, but I am glad I tried it! 🙂
  12. Awesome! Thank you so much for sharing. The "batter" (and sauce, from what I can see) are essentially identical to Suzanne Goin's recipe.
  13. Black cod, you are lucky! It's not something I see very often in the stores.
  14. Thank you @blue_dolphin for keeping this thread alive. This book is really a gem, there are so many delicious and creative recipes! It doesn't look that I have posted about the wild salmon à la Lutèce with sweet corn, green cabbage, and brown butter vinaigrette, although I have made it a few times previously. On paper, I wasn't sure about the salmon-bacon combination (the bacon appears in the batter, and also as lardons with the veggies). But it's actually a clever way to accentuate the rich flavor of the fish, and an interesting twist on surf and turf! The recipe originates from one of Suzanne Goin's culinary "heroes", chef André Soltner who grew up in Alsace, France. His original recipe was published in the Lutèce cookbook under the simple name "salmon with bacon" (darne de saumon au lard) (I don't have access to the recipe and would be curious to compare the inspiration to chef Goin's version!). The batter consists of sautéed diced bacon blitzed in food processor with milk and an egg; I coated the salmon with (panko) breadcrumbs post-dip in the batter instead of adding them to the batter as I find that easier (otherwise you end up with a very wet batter that doesn't adhere well to the fish). Corn isn't in season so I used the cabbage on its own (I used red Napa). The salmon is placed on its cabbage bed and the whole thing is topped with a little bit of brown butter vinaigrette with diced onion, and fresh parsley. It was really glorious, especially with the sushi-grade salmon I used, and everything was rapidly devoured!
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