FrogPrincesse
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Posts posted by FrogPrincesse
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From last night, salmon pinwheels with spinach and feta, haricots verts. All items are from Trader Joe’s; the green beans are frozen and the salmon is fresh / vacuumed-sealed with the herb and feta filling. Ten minutes in the oven under the broiler, and dinner was ready! I added some olive oil and lemon juice before serving. It was very tasty and super easy.
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6 minutes ago, liuzhou said:
I love traditional Port Salud, but it's rare even in France. Nearly all is now industrially made and nothing like the original. The monks who originally made it sold the trademark in the 1950s.
You can read the history on the Spruce Eats but take anything it says with a bucket of salt. They claim that it
That would be amazing given that the Loire Valley isn't in Brittany, at all. It is east of Brittany.
Brittany? 😆 They got the river and the region wrong. It’s in the Mayenne valley (in the Loire region), not the Loire valley.
https://en.m.wikipedia.org/wiki/Port-du-Salut_Abbey
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Duck breast with a honey, mandarin & garlic glaze, served with a simple lettuce & persimmon salad. The duck was from a local butcher shop (Sepulveda Meats & Provisions), and it was really delicious!
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Mini Trader Joe's cheese report.
"Figgy cheddar cheese" (made in the UK). This is pretty tasty, although I am not a huge fan of the soft texture (think play-doh).
This baked sheep's milk ricotta from Sicily looked very promising, however it is completely tasteless and the texture is not pleasant either (it's pretty hard, and dry). I tried toasting it in the oven, adding olive oil and herbs, and it did not help. Useless.
This "Gran Capitan Oliva Negra" from Spain, a hard cheese) has an ok flavor but it is way too boring and went weird/ moldy before I could finish it. The aged (anejo) Manchego at Trader Joe's is a million times better than this industrial-tasting cheese, so don't waste your money on this.
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I am participating in a cookie exchange this year. I will be making chocolate crack cookies.
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I made the dish a few months ago after watching the show, not realizing it had its own eGullet thread.
Anyway, it took a while to fry all the zucchini so this isn't a recipe for a quick weeknight dinner. But I thought it was very good, better than the sum of its parts, and I was pleasantly surprised! I would make it again.
Now, is it life-changing as Tucci claims it is? I don't think so.
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Molly Steven’s All About Braising is a good one.
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I was happy to see Jeune & Jolie on the list. It is my favorite restaurant in San Diego (and a one-Michelin star since 2021). It has exquisite food and the ambiance is very California-relaxed. I have only had memorable meals there.
In San Diego, Youngblood is also listed but it is a bar, not a restaurant, and they do not serve food.
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55 minutes ago, ElsieD said:
Looks delicious. Does anyone know if the recipe available on-line?
I looked for it everywhere but could not find it online. Happy to DM you the recipe directly.
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Here is the soup I made for Thanksgiving. It's Tom Colicchio's root vegetable soup and I make it pretty much every year. It has butternut squash, carrot, parsnip, fennel, leek, onions, garlic and green apples. Green apple and duck prosciutto garnish (added post-picture). I also added a slice of Japanese purple sweet potato bread from a local bakery that I like.
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10 hours ago, heidih said:
And I end up with a garlic oil hand cream treatment
You say this like this is a bad thing? 😕
Seriously, just use a fork and press gently to remove the skin.
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17 minutes ago, heidih said:
My hands don't peel garrlic well but Korean market sells bags of peeled super cheap.
No need to peel them. After a long cook, they peel right off their skins.
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On 9/1/2010 at 12:54 PM, FrogPrincesse said:
Finally did a count as I started entering my books into EYB (under the name fprincess). 53 books so far, including cookbooks and food-related. I have a few more that are not in the database and have not yet included (older books or French cookbooks that are not available in the US).
Most frequently used probably Les Halles (Anthony Bourdain).
Most recent acquisitions - How to Pick a Peach (Russ Parsons), The Raw and the Cooked (Jim Harrison), Beach Bum Berry Remixed (Jeff Berry), Larousse des Desserts (Pierre Herme, in French)
I am at 186 books as of today (and 988 notes entered in EYB). This includes cookbooks, cocktail, and general food-related books. That is +133 new books in 13 years, or an average of 10 per year. I am now more picky with my purchases due to space limitations!
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I just finished watching both seasons and really enjoyed it. Some episodes were painfully stressful to watch (starting with the very first episode, and culminating in "Fishes" in season 2), but I loved seeing the various aspects of restaurant work being portrayed in a way that felt very real. The actors are outstanding as well.
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One year later - has anybody noticed any changes? At a quick glance it looks like Arianne is still working for them and the website / offerings look pretty much the same. Which is a good thing, because it's getting harder for me to find duck locally! Whole Foods stopped offering it locally after the pandemic, and my butcher shop has supply issues. So I am looking at placing an order with d'Artagnan!
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23 hours ago, TdeV said:
I bought some pineapple vinegar some time back. How do you use if, @blue_dolphin ?
It's also delicious in adobo! (I got the idea from So Good by Richard Blais)
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On 3/1/2018 at 9:39 AM, WhiskerBiscuit said:
Has anyone used the Hamilton Beach 932 for pomegranates?
It works beautifully for pomegranates! I have had my Hamilton Beach juicer for about 5 years and I love it.
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7 minutes ago, heidih said:
Wow! It was my regular twice a year vacaton spot and I never took advantage. Where I first had Santa Barbara spot prawns from tank at fish market. Thanks for the share.
You are welcome! I was walking by the water absorbing all the natural beauty, and it dawned on me that I was surrounded by samphire! I couldn't believe my luck and filled a small bag, careful to not overharvest any one area (no risk of that really, there was a ton of it everywhere).
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Salicornia (aka samphire, sea bean, glasswort…) foraged in Morro Bay. I love them in my Gibsons!
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On 5/23/2023 at 12:49 PM, scamhi said:
too lazy to make my own orgeat.
I really enjoyed this mai tai. it has been a long time since I made one.
Lemonhart 151 + Wray & Nephew white overproof? I bet that Mai Tai packed some punch!
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I haven't been to London in a while, but if I was going these bars would be on my list:
- A Bar with Shapes for a Name (I have been a Remy Savage fan since discovering his cocktails at the Little Red Door in Paris)
- Tayer + Elementary (by the mastermind who got the Artesian on the map)
- Coupette (because of the French theme)
- Trailer Happiness (because I love tiki drinks)
- Lyaness (I've been a Ryan Cheti follower since White Lyan and love his creativity)
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Dinner 2023
in Cooking
Posted
Mouthwatering spread, @Duvel!
For my daughter - filet mignon and fingerling potatoes. The steak was cooked sous vide and finished on the grill. The potatoes were cooked in a pressure cooker and sautéed with olive oil and herbes de Provence.