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FrogPrincesse

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  1. 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.
  2. 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! 🙂
  3. Awesome! Thank you so much for sharing. The "batter" (and sauce, from what I can see) are essentially identical to Suzanne Goin's recipe.
  4. Black cod, you are lucky! It's not something I see very often in the stores.
  5. 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!
  6. I've had this Messermeister pair of shears for at least 15 years. They are pretty great and only $13.
  7. Seven+ years later and the brioche is still a favorite! Yesterday was my first time making the challah - it is pretty good given the low amount of effort needed! I used a wildflower honey from Idyllwild. Note: I used 140 g for 1 cup of flour to convert to weight, per what is indicated on their website.
  8. FrogPrincesse

    Salad 2016 –

    Salad with radicchio, fresh goat cheese (purple haze from Cypress Grove, with fennel pollen and lavender), hazelnuts, with an almond oil and sherry vinegar dressing. I really enjoyed this! This radicchio variety is crunchy and not overly bitter.
  9. I wanted to make an omelette for breakfast yesterday, so I finally tried the Crispy Kimchi and Cheddar Omelette from Dining In. I used a locally-made kimchi. The contrast between the creamy rich eggs & cheese and the sharp acidic bite of the kimchi was nice. All that being said, it is a very basic recipe. A thought for Anna who is missed by many of us.
  10. Posting this one here as well, even though it's from her latest book, Sweet Enough. Crunchy cholate shortbread. I followed the recipe as written, just skipped the sprinkle of flaky salt on top because that's not my thing. I used (light brown) coconut palm sugar which added a subtle caramelized flavor. The chocolate was macondo 60% from Luker, and the nuts hazelnuts. These cookies are absolutely terrific: great texture (buttery, slightly sandy), interesting flavor (with the touch of salt, the chocolate chunks, the nuts, the crunchy outside demerara sugar layer). I am usually not a cookie person, especially not American cookies which I almost always find unbearably sweet. But I really enjoyed these, and found myself craving them with a shot of espresso. My family gave them their seal of approval as well. 😄
  11. FrogPrincesse

    Dinner 2024

    I am guessing it is prawn (trout and prawn terrine)
  12. I saw it the other night and it’s a delightful, sensual movie with long, fascinating cooking sequences (including the magnificent opening), and gorgeous photography. Any food lover will enjoy it, for sure!
  13. Here is a basic question. I read recipes where people use parmesan rind as a source of umami in recipes (for broths, soups, etc) and it's always seemed like a great idea. However, I've tasted the rind of the slices of parmigiano reggiano that I get at Trader Joe's (usually the stravecchio kind), and they taste quite moldy to me, so I toss them away. But maybe that is the normal taste of the rind when it's uncooked? Just thought I'd ask. 😄
  14. This one is from Nothing Fancy, her second book: one-pot chicken with dates and caramelized lemon. It's a pretty standard braise - you brown the chicken in olive oil (I used chicken parts / legs rather than a whole chicken as this was a week night and time was limited). Then you set the chicken aside and brown lemon slices and shallots (love shallots) in the same pot which now contains chicken fat. The lemon slices are the genius part of the recipe here - they deglaze the pot and later add delicious flavors during the braise (a bit like lemon confit but it all happens in the pot). Add dates (I used local medjools that I had forgotten in the fridge), fresh thyme, water. Sprinkle with urfa chile (never heard of this but am intrigued; I used aleppo instead). Then it goes into the oven. About an hour later... This was simple and totally delicious. I could not get enough of the chicken, lemon, and date combo, and the juices are just lovely. Lemon and chicken has always been a favorite, and the dates add another dimension. I have added this recipe to my favorite recipes!
  15. Roasted short ribs (recipe from Anthony Bourdain's Les Halles). Crepes Suzette for dessert.
  16. Crêpes! Savory (traditional "crêpe complete" with ham, egg, and cheese) and sweet (granulated sugar; honey and lemon; nutella and whipped cream; granulated sugar with a touch of calvados and topped with whipped cream (to die for)). As a side note, somebody please tell Kenji that crêpes are supposed to be browned (the blender technique he has on Serious Eats is great - I use it with the crepe batter recipe from Anne Willan - but his crêpes are undercooked!).
  17. FrogPrincesse

    Dinner 2024

    That’s the process. Use the freshest whole milk you can find. Fresh ricotta is delicious- on toast, on pasta, on its own! With a drizzle of olive oil, herbs, etc. The Trader Joe’s version tastes very much like homemade, so I recommend it as well!
  18. FrogPrincesse

    Dinner 2024

    We need to talk about ricotta. Fresh, homemade ricotta is wonderful! And super versatile. Regarding store-bought, the one from Trader Joe’s is surprisingly good as well!
  19. I had a bunch of broccolini in my Specialty Produce farmer's market box the other day, so I made the roasted broccolini and lemon with crispy parmesan. It's super simple: mix the broccolini with lemon slices, smashed garlic cloves, and olive oil; season with salt & pepper and top with plenty of grated parmesan. Cook for 15 min in the oven at 425F, and add a squeeze of lemon juice before serving. It was really tasty! It helped that the broccolini was super fresh. I am going to make it again tonight with sprouting cauliflower.
  20. Tragic news and huge loss. Here's Looking at You is one of my favorite restaurants in LA, where I had some of the most interesting and memorable foods (and cocktails). https://la.eater.com/2024/2/9/24066577/jonathan-whitener-chef-passed-away-age-36-los-angeles-heres-looking-at-you
  21. @Alex I haven’t seen it yet but heard great things! I have seen most movies by the same director, starting with the scent of the green papaya, and they are all very good.
  22. That’s what I do for leafy herbs, and it works quite well. Just make sure to keep the paper towel damp (not too wet), rewet or replace if needed every few days, discarding any past-their-prime leaves. I do this for heads of lettuce as well (little gems etc). More robust herbs such as rosemary or thyme don’t need the moisture; I just store them in a plastic bag in the fridge and they eventually dry out after a while but that’s fine.
  23. I recently got the OXO scale (eG-friendly Amazon.com link) to replace my old Teraillon which was getting very inaccurate. I really like it! It’s a good design, compact, and it works really well. I like the greater capacity (11 pounds).
  24. You only use 1 tablespoon for a 1-pound fillet of salmon, and most of it is lost with the water that leaches out of the salmon as a result of the curing process. So, in the end, some of the wonderful peaty aroma of the scotch get imparted to the salmon, rather than a heavy / obvious whisky flavor.
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