FrogPrincesse

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.

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.

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. 😄

I am guessing it is prawn (trout and prawn terrine)

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!

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. 😄

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!

Roasted short ribs (recipe from Anthony Bourdain's Les Halles). Crepes Suzette for dessert.

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!).

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!

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!

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.

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

@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.

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.

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).

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.

Thank you @blue_dolphin for starting this thread. It's time to resurrect it! Before the holidays, I got Alison Roman's books (it's an upcoming theme for the cookbook club I joined a few months ago) and noticed the recipe for gravlax, because this is something I like making for new year's. I was very intrigued by her non-traditional take, especially the use of scotch whisky and aleppo pepper which are supposed to impart a smoky flavor to the dish, re-creating the flavor of cold-smoked salmon. I used Laphroaig for the scotch, which is ultra-peaty. I skipped the dill in the marinating step because I didn't have any on hand and prefer to use fresh herbs as a finishing step / garnish. The salmon was sushi-grade from Catalina Offshore. I placed it on chopticks inside a baking dish, covered in plastic wrap, put a small cutting board on top with two heavy cans, and let it sit for 4 days in the fridge. Well, it turned out to be truly delectable and we finished it in no time. We had it on thinly sliced rustic sourdough, with crème fraiche and fresh dill. It is now my favorite recipe for gravlax!

This dinner thread never ceases to be a source of inspiration. Poached haddock in spicy tomato sauce! Sous vide goose legs!! Roasted teal!!! 😋 Here are a couple of recent dinners. Coconut saffron curry (recipe from Vij’s for shrimp curry - made a large batch of sauce and froze leftovers) with beautiful scallops from Catalina Offshore, homemade cucumber raita (also Vij’s). The naan is from Trader Joe’s. Grilled hanger steak with chimichurri (made from parsley, cilantro, torpedo onion, garlic, dried oregano, smoked paprika, olive oil, red wine vinegar), fresh spinach wilted in butter and lots of nutmeg. I don’t know why I don’t buy hanger steak more often, it’s so delicious!

Spaghetti alla gricia. I used organic spaghetti alla chitarra from Trader Joe’s (great product) and guanciale from Alle-Pia in SLO.

Take advantage of Shun’s free sharpening services? https://shun.kaiusa.com/sharpening-q-a

Who is still cooking from this great book? I made the duck legs & carrots this weekend and it turned out delicious. The carrots (I used humble, supermarket carrots) were very flavorful from all the duck drippings, stock and onions etc. I got Peking duck legs from a local butcher shop, Iowa Meat Farms. The oven temp wasn't specified (other than "medium to hot"), so I went with 375F for 1 hour (in a Dutch oven, covered) and lowered to 350F for the last 30 minutes (still covered as the liquid was already quite low) when I noticed that the duck seemed to cook pretty quickly. The duck legs were super crispy which was great but a bit overcooked, so I think that 350F would have been sufficient. I made minor modifications - I used goose fat and stock instead of chicken stock because I had some on hand and it was a flavor-booster; I didn't have any leeks and used a fennel from my CSA (and I love fennel). Also I seasoned everything, unlike the recipe which seems to forget about salt & pepper (or assumes that you will season when needed because you know what you are doing...). I made this for a family meal but this would be a great, simple recipe to serve at a dinner party. After I made the recipe, I found this wonderful video of Margot & Fergus making the recipe. It has some modifications from the published recipe - it adds celery, "a blob of soppressata" (which looks like a fresh spicy sausage in the video), and there is also a splash of red wine in the cooking liquid. The oven temp is 180C = 356F and the cooking time only 1 hour.

Could the streaks be the result of a virus - like this?

Interesting. For the record, it works great on my iPhone!

For those of you on Instagram, Chef Reactions is worth checking out (thank you @mlbatt for reminding me about him!). I find his content entertaining, and also occasionally horrifying such as the "Needs more butter" recipe he posted today... 😱